Open AccessDeveloping New Products on Meat Basis and Their Marketing Research
Author(s) -
Alexander Yu. Sokolov,
А. Б. Цветкова,
Д. И. Шишкина
Publication year - 2021
Publication title -
vestnik rossijskogo èkonomičeskogo universiteta imeni g. v. plehanova
Language(s) - English
Resource type - Journals
eISSN - 2587-9251
pISSN - 2413-2829
DOI - 10.21686/2413-2829-2021-2-204-210
Subject(s) - quality (philosophy) , business , marketing , product (mathematics) , promotion (chess) , trustworthiness , food products , process (computing) , market segmentation , advertising , food science , computer science , mathematics , computer security , epistemology , politics , political science , law , operating system , philosophy , chemistry , geometry
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.