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Relevant bibliographies by topics / Sales of confectionery products

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Journal articles

Academic literature on the topic 'Sales of confectionery products'

Author: Grafiati

Published: 4 June 2021

Last updated: 14 February 2022

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Journal articles on the topic "Sales of confectionery products"

1

Jensen, Chloe, Kirsten Fang, Amanda Grech, and Anna Rangan. "Trends in Sales and Industry Perspectives of Package Sizes of Carbonates and Confectionery Products." Foods 10, no. 5 (2021): 1071. http://dx.doi.org/10.3390/foods10051071.

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Discretionary food package sizes are an important environmental cue that can affect the amount of food consumed. The aim of this study was to determine sales trends and reported food industry perspectives for changing food package sizes of carbonates and confectionery between 2005 and 2019. Changes in package sizes of carbonates and confectionery were investigated in Australia, the USA, Canada, and the UK. Sales data (units per capita and compound annual growth rate between 2005 and 2019) were extracted from the Euromonitor database. Qualitative data (market research reports) on industry persp

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2

Мистенева, Светлана, Svetlana Misteneva, Елена Солдатова, et al. "Effect of Pumpkin Husks on Cracker Dough Fermentation." Food Processing: Techniques and Technology 49, no. 3 (2019): 413–22. http://dx.doi.org/10.21603/2074-9414-2019-3-413-422.

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Problems of rational and balanced nutrition for children and teenagers attract the attention of scientists around the world. Nowadays, pediatricians, nutritionists, and parents are interested in researches that study the nature and structure of children’s diet. The food market is wide and diverse. However, most foods, including confectionary products for children, do not correspond with the principles of healthy nutrition, food legislation, and the achievements of modern food science. As a result, it is difficult for consumers to select physiologically important products for their children. Th

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3

Позднякова, Ольга, Olga Pozdnyakova, Елена Егушова, Elena Egushova, Елизавета Тыщенко, and Elizaveta Tyshchenko. "Functional Confectionery Products: Development of Production Process." Food Processing: Techniques and Technology 48, no. 3 (2019): 90–95. http://dx.doi.org/10.21603/2074-9414-2018-3-90-95.

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The development of new functional foods that contribute to the preservation and improvement of human health is one of the priorities in the food industry. In this regard, the production and sales of sugar confectionery products with low energy value and various enriching additives are gradually increasing, including those meant for diabetic therapeutic and dietary preventive nutrition. At the same time, the share of these products remains insignificant. The research prospective was to develop a technology for the production of marshmallow, which reduces the risk of obesity and type II diabetes

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4

Bandy, Lauren K., Peter Scarborough, Richard A. Harrington, Mike Rayner, and Susan A. Jebb. "The sugar content of foods in the UK by category and company: A repeated cross-sectional study, 2015-2018." PLOS Medicine 18, no. 5 (2021): e1003647. http://dx.doi.org/10.1371/journal.pmed.1003647.

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Background Consumption of free sugars in the UK greatly exceeds dietary recommendations. Public Health England (PHE) has set voluntary targets for industry to reduce the sales-weighted mean sugar content of key food categories contributing to sugar intake by 5% by 2018 and 20% by 2020. The aim of this study was to assess changes in the sales-weighted mean sugar content and total volume sales of sugar in selected food categories among UK companies between 2015 and 2018. Methods and findings We used sales data from Euromonitor, which estimates total annual retail sales of packaged foods, for 5 c

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5

Sheludko, Viktoriia, and Halyna Riashko. "Improvement of Technological Lines of Confectionery Workshop in Restaurant Establishments Farms Specializing in the Production of Products of High Nutritional Value." Restaurant and hotel consulting. Innovations 4, no. 1 (2021): 105–20. http://dx.doi.org/10.31866/2616-7468.4.1.2021.234833.

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The topicality. Flour confectionery remains the leader in sales among other delicacies in Ukraine. Especially their consumption increases during the holidays. But today, society is increasingly concerned about its health. Young people prefer not only well-decorated dishes, but also pay considerable attention to the qualitative and quantitative composition of raw materials. Currently popular in Ukraine are muffins, cupcakes, brownies, blondes, biscuits, cantucci, craffins, biscuits “Savoyardi” and “Madeleine”. Good nutrition is the key to good health, especially in today’s environment. The prod

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6

Mishchenko, Vladimir, Peter Foshchiy, and Iryna Gorobets. "PROBLEMS OF STABILITY OF FINANCIAL STATUS OF CONFECTIONERY ENTERPRISES." Energy saving. Power engineering. Energy audit., no. 1-2(155-156) (May 23, 2021): 52–58. http://dx.doi.org/10.20998/2313-8890.2021.01.05.

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The article justifies the relevance of solving the problem of financial status stability of confectionery industry enterprises. It is shown that according to the most recent figures, the volume of the world confectionery market for 2016-2018 increased by 3.2% and was approximately US$ 157.64 billion. The average annual growth rate of confectionery products consumption during 2016-2018 was at 2.1% and reached 15.15 million tons at the end of 2018. The world experience of ensuring the stability of confectionery industry enterprises is addressed. Based on a review, the 10 largest countries accoun

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7

Leonenko, E. A., S. V. Kunev, and N. N. Chindyaykina. "CHARACTERISTICS OF ORGANIZING AND MANAGING SALES ACTIVITIES USING THE EXAMPLE OF “OOO LAMZUR”." Scientific Review: Theory and Practice 10, no. 6 (2020): 1001–15. http://dx.doi.org/10.35679/2226-0226-2020-10-6-1001-1015.

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In modern conditions, the further development of the market economy puts each subject of economic activity in very difficult conditions. For the survival and effective functioning of an organization, it is no longer enough to simply produce goods in the maximum possible volume, it is especially important to sell these goods. The significant role of sales activities in the enterprise management requires searching for new methods of improvement, one of which is the revision of existing and the development of new optimal distribution channels under conditions of environmental uncertainty. Current

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8

Singhvi, Sajjan, Gaurav Sharma, and Rajat Gera. "Candy Confectioneries Pvt Limited (CCL)." Emerald Emerging Markets Case Studies 7, no. 1 (2017): 1–26. http://dx.doi.org/10.1108/eemcs-07-2016-0155.

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Subject area Rural Marketing, Sales and Distribution Management, Salesperson Motivation, Channel Management. Study level/applicability The case can be used in sales management, channel management and rural marketing courses offered to graduate students of MBA degrees. In the sales management courses, the emphasis is on understanding the typical tasks that the rural salesperson is required to conduct. The case can be used to design a suitable motivation-mix for a rural salesperson after analysing their approach towards work. In a rural marketing course, the case can be used to understand the sa

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9

Kazantsev, E. V., N. B. Kondratyev, M. V. Osipov, and O. S. Rudenko. "Influence of different types of hydrocolloids on the structure and preservation of sugary confectionery with a jelly structure consistency: a Review." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 2 (2020): 107–15. http://dx.doi.org/10.20914/2310-1202-2020-2-107-115.

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Quality is a time-varying, complex property of a confectionery that shows a measure of acceptability for the customer and rapidly or slowly deteriorates after the manufacture of foodstuffs. The safety of raw materials and finished products during storage is the most important task of global importance, according to WHO, in 2020 year. One of the important problems in the confectionery industry is to ensure long shelf life of confectionery products without reducing their taste properties, as exemplified by jelly marmalade. The task of preserving the freshness of the product is to preserve its co

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10

Hafner, Edvina, and Igor Pravst. "Evaluation of the Ability of Nutri-Score to Discriminate the Nutritional Quality of Prepacked Foods Using a Sale-Weighting Approach." Foods 10, no. 8 (2021): 1689. http://dx.doi.org/10.3390/foods10081689.

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The implementation of mandatory front-of-pack nutrition labelling is currently being discussed in the European Union (EU). The Nutri-Score (NS) was developed in France to empower consumers to make informed and healthier food choices. Based on strong evidence of its efficacy in supporting healthy choices, it has already been implemented for voluntary use in some EU member states, making it relevant to developing a harmonised EU scheme. This study aimed to evaluate the NS’s discriminating ability on products available in the food supply and compare it with Slovenian national nutritional recommen

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