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New Whipped Dessert Products: A Marketing View of the Consumer Aspect
Priadko O. M., Tarasov I. Y.

Priadko, Olha M., and Tarasov, Ihor Yu. (2022) “New Whipped Dessert Products: A Marketing View of the Consumer Aspect.” Business Inform 3:119–125.
https://doi.org/10.32983/2222-4459-2022-3-119-125

Section: Management and Marketing

UDC 641.56:658.8:338.2

Abstract:
The article analyzes, systematizes and summarizes scientific works of scholars with consideration of the issues related to the study of theoretical-methodological and applied aspects of promoting new innovative food products to the market. The article is aimed at studying the prospects of promoting to the regional market of restaurant enterprises a new whipped dessert, of the type of sambuc, with the addition of a modern additive «Nutrio-gem», which exhibits a wide range of effects: antioxidant, sorption, bacteriostatic, complex-forming, emulsifying, moisture-containing, moisture-binding, stabilizing, structural-forming properties. It is substantiated that in the context of the consequences of both the global pandemic and the hostilities in Ukraine, the issue of healthy and healing nutrition as a means of maintaining immunity and increasing the ability of the human body to withstand the negative impact of the environment becomes topical. To identify the potential demand for an innovative product and its possible perception by potential consumers, a marketing study was conducted in the form of a survey of respondents using the Google Forms platform. The goal was: to study the needs of buyers; carry out an analysis of compliance of product characteristics with the relevant requirements; selection of market segments for a new dish. In order to implement this work, a questionnaire was developed, consisting of interrelated, posed in a logical sequence questions. The sample size was 303 people. The time frame of the study: November – December 2021. The carried out work allowed to develop recommendations for bringing these products to the regional market and substantiate its market and consumer relevance in the current conditions.

Keywords: restaurant enterprises, market, sambuc, «Nutrio-gem», research, respondent, consumer.

Fig.: 4. Tabl.: 5. Bibl.: 8.

Priadko Olha M. – Candidate of Sciences (Economics), Associate Professor, Associate Professor, Department of Marketing, Reputation Management and Customer Experience, State Biotechnological University (44 Alchevskykh Str., Kharkiv, 61002, Ukraine)
Email: [email protected]
Tarasov Ihor Yu. – Candidate of Sciences (Economics), Associate Professor, Associate Professor, Department of Marketing, Reputation Management and Customer Experience, State Biotechnological University (44 Alchevskykh Str., Kharkiv, 61002, Ukraine)
Email: [email protected]

List of references in article

[Legal Act of Ukraine] (1997). http://zakon4.rada.gov.ua/laws/show/771/97-вр#Text
Stan i perspektyvy rozvytku turystychnoho ta hotelno-restorannoho biznesu [Status and Prospects of Development of Tourism and Hotel and Restaurant Business]. Cherkasy: ChDTU, 2019.
Kravchuk, N. M., and Posna, N. S. “Rozroblennia tekhnolohii desertu funktsionalnoho spriamuvannia“ [Development of Dessert Technology of Functional Relationship]. Internauka. Seriia «Tekhnichni nauky». 2017. https://www.inter-nauka.com/uploads/public/15133399798256.pdf
Stakhmych, T. M., and Pakholiuk, O. M. Kulinarna sprava. Tekhnolohiia pryhotuvannia yizhi [Culinary Business. Cooking Technology]. Kyiv: Hramota, 2020.
“«Sposib vyrobnytstva diietychnoi dobavky «nutrio-hem» z krovi velykoi rohatoi khudoby» : TU U10.8-2257917723-001:2014“ ["Method of Production of Dietary Supplement "Nutrio-gem" from the Blood of Cattle": TU U10.8-2257917723-001: 2014]. https://uapatents.com/5-99572-sposib-virobnictva-diehtichno-dobavki-nutrio-gem-z-krovi-veliko-rogato-khudobi.html
Tovma, L. F. et al. “Obgruntuvannia inhrediientnoho skladu ta rozrobka tekhnolohii produktu spetsialnoho spozhyvannia batonchykiv «VITABAR»“ [Substantiation of Ingredient Composition and Development of Technology of Special Consumption Product Bars «VITABAR»]. Pratsi Tavriiskoho derzhavnoho ahrotekhnolohichnoho universytetu. Seriia «Tekhnichni nauky», vol. 3, no. 19 (2019): 212-232. DOI: 10.31388/2078-0877-19-3-212-232
Savytska, N. L., Afanasieva, O. P., and Kurliantseva, A. V. “Marketynhove testuvannia kontseptsii novoho produktu (napivfabrykatu syru kyslomolochnoho“ [The Marketing Test of the Concept of New Product (Quark Milk Cheese)]. Biznes Inform. 2016. https://www.business-inform.net/export_pdf/business-inform-2016-12_0-pages-324_328.pdf
Priadko, O. M., and Tarasov, I. Yu. “Marketynhove predtestuvannia vyvedennia na rynok innovatsiinoho kharchovoho produktu antyanemichnoho spriamuvannia“ [Marketing Pretesting of the Introduction to the Market of an Innovative Anti-Anemic Food Product]. Biznes Inform, no. 11 (2021): 482-487. DOI: https://doi.org/10.32983/2222-4459-2021-11-482-487

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