Developing New Products on Meat Basis and Their Marketing Research

The article describes technologies of new products of mass food industry on meat basis and on-line research of meat products during their development and putting on market. By results of the research a possible demand for the product was forecast. The authors identify potential types of customers an...

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Autores principales:	A. Yu. Sokolov, A. B. Tsvetkova, D. I. Shishkina
Formato:	article
Lenguaje:	RU
Publicado:	Plekhanov Russian University of Economics 2021
Materias:	meat products on-line-survey quality prebiotics customers promotion Economics as a science HB71-74
Acceso en línea:	https://doaj.org/article/67d5e82de6d5451880bec875af0e8193
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spelling	oai:doaj.org-article:67d5e82de6d5451880bec875af0e81932021-11-15T05:20:50ZDeveloping New Products on Meat Basis and Their Marketing Research2413-28292587-925110.21686/2413-2829-2021-2-204-210https://doaj.org/article/67d5e82de6d5451880bec875af0e81932021-04-01T00:00:00Zhttps://vest.rea.ru/jour/article/view/1062https://doaj.org/toc/2413-2829https://doaj.org/toc/2587-9251The article describes technologies of new products of mass food industry on meat basis and on-line research of meat products during their development and putting on market. By results of the research a possible demand for the product was forecast. The authors identify potential types of customers and concrete measures of promotion. Research findings show expediency of developing technologies for products on meat basis including high-quality ingredients. In the process of technology approving in industrial environment correction of properties is necessary with due regard to market situation. Survey results showed that customers prefer to eat lunch out (in the office, university, etc.) and have some meat dishes. The concept of product upgrading includes the use of high-quality ingredients with preventive characteristics, in particular, prebiotics, for instance, wheat fiber of high quality However, customers need trustworthy and easily perceivable information about consumer properties of culinary food products, which could be distributed by corporate mass media and information booklets. At the same time we should not exclude low price strategy at the stage of putting such products on market, probably limited by corporate catering.A. Yu. SokolovA. B. TsvetkovaD. I. ShishkinaPlekhanov Russian University of Economicsarticlemeat productson-line-surveyqualityprebioticscustomerspromotionEconomics as a scienceHB71-74RUВестник Российского экономического университета имени Г. В. Плеханова, Vol 18, Iss 2, Pp 204-210 (2021)
institution	DOAJ
collection	DOAJ
language	RU
topic	meat products on-line-survey quality prebiotics customers promotion Economics as a science HB71-74
spellingShingle	meat products on-line-survey quality prebiotics customers promotion Economics as a science HB71-74 A. Yu. Sokolov A. B. Tsvetkova D. I. Shishkina Developing New Products on Meat Basis and Their Marketing Research
description	The article describes technologies of new products of mass food industry on meat basis and on-line research of meat products during their development and putting on market. By results of the research a possible demand for the product was forecast. The authors identify potential types of customers and concrete measures of promotion. Research findings show expediency of developing technologies for products on meat basis including high-quality ingredients. In the process of technology approving in industrial environment correction of properties is necessary with due regard to market situation. Survey results showed that customers prefer to eat lunch out (in the office, university, etc.) and have some meat dishes. The concept of product upgrading includes the use of high-quality ingredients with preventive characteristics, in particular, prebiotics, for instance, wheat fiber of high quality However, customers need trustworthy and easily perceivable information about consumer properties of culinary food products, which could be distributed by corporate mass media and information booklets. At the same time we should not exclude low price strategy at the stage of putting such products on market, probably limited by corporate catering.
format	article
author	A. Yu. Sokolov A. B. Tsvetkova D. I. Shishkina
author_facet	A. Yu. Sokolov A. B. Tsvetkova D. I. Shishkina
author_sort	A. Yu. Sokolov
title	Developing New Products on Meat Basis and Their Marketing Research
title_short	Developing New Products on Meat Basis and Their Marketing Research
title_full	Developing New Products on Meat Basis and Their Marketing Research
title_fullStr	Developing New Products on Meat Basis and Their Marketing Research
title_full_unstemmed	Developing New Products on Meat Basis and Their Marketing Research
title_sort	developing new products on meat basis and their marketing research
publisher	Plekhanov Russian University of Economics
publishDate	2021
url	https://doaj.org/article/67d5e82de6d5451880bec875af0e8193
work_keys_str_mv	AT ayusokolov developingnewproductsonmeatbasisandtheirmarketingresearch AT abtsvetkova developingnewproductsonmeatbasisandtheirmarketingresearch AT dishishkina developingnewproductsonmeatbasisandtheirmarketingresearch
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Developing New Products on Meat Basis and Their Marketing Research

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