Dissertations / Theses on the topic 'Snack fruits'

Title: A research of consumer attitudes to fruit snacks : A study of Thai consumers‟ attitudes toward vacuum fried crispy fruits Problem : How should Thai snack companies create their appropriate marketing planning of vacuum fried crispy fruits for satisfying Thai target consumer? Purpose: To investigate the Thai consumers‟ attitudes towards the vacuum fried crispy fruits that will be beneficial in creating the appropriate marketing planning as well as to recommend the potential marketing mix of this product to Thai snack companies Method: The research technique used in this study is mainly based on the quantitative method. By mailing the 400 surveys to the Thai respondents in Bangkok, the data will be collected and evaluated by using the statistic software program as well as using the secondary data to be a supportive source in this research. Moreover, there are marketing theories used in analyzing the data in this research in order to be more academic and reliable. Conclusion: The most influence attitude factor that motivates the Thai consumers to purchase this product is the sales promotion, in particular the samples promotion. While their attitudes to the terms of nutritional content and product quality are positive that can influence them to make a decision to purchase this product easier. Keywords: Snack fruits, Product Development, Consumer Behavior, Product Quality and Nutritional Content

Bocaditto se dedica principalmente a la comercialización de snacks de fruta deshidratada, cubierta en 75% cacao orgánico y es 100% peruano. En un primer escenario, tendrá una tienda virtual, mediante su página web y fan page. Asimismo, contará con una cobertura inicial a los distritos que pertenecen a Lima Moderna. Esta idea de negocio, nace por una premisa de una necesidad insatisfecha del consumidor que cuida y busca mantener una alimentación saludable. Sin embargo, en su vida cotidiana, ya sea en su trabajo u hogar, cuando hace una pausa, y necesita recargar energías, no encuentra en el supermercado, bodega, etc., un snack saludable que sea de agradable sabor, aportes nutrientes y pueda brindarle las energías suficientes para seguir en su rutina debido a que, en su mayoría, solo se encuentra golosinas con un gran valor calórico pero cero valores nutricionales. Este consumidor suele ir a tiendas saludables, orgánicas y/o veganas, etc. para ver opciones de snack. Es por ello que, en la actualidad, el crecimiento y apertura de este tipo de negocio también se ha expandido. Por ende, Bocaditto busca ofrecer un producto de alta calidad y precio competitivo, que satisfaga la necesidad insatisfecha del consumidor que opta por un Estilo de Vida saludable. También, se compromete a brindar satisfacción a sus clientes al momento de su compra, con una respuesta inmediata a cualquier tipo de consultas, a través de todas sus plataformas virtuales. Finalmente, la empresa cuenta con grandes profesionales cuyos aportes serán imprescindibles para el éxito del negocio.
Bocaditto, is mainly dedicated to the commercialization of dehydrated fruit snacks, covered in 75% organic cocoa and is 100% Peruvian. In a first scenario, you will have a virtual store, through its website and fan page. Likewise, it will have an initial coverage to the districts that belong to Modern Lima. This business idea is born from a premise of an unmet need of the consumer who cares for and seeks to maintain a healthy diet. However, in your daily life, whether at work or home, when you take a break, and need to recharge, you do not find in the supermarket, warehouse, etc., a healthy snack that is pleasant in taste, provides nutrients and can provide you with enough energy to continue in your routine because, for the most part, you only find sweets with a high caloric value but zero nutritional values. This consumer usually goes to healthy, organic and / or vegan stores, etc. to see other snack options. That is why, at present, the growth and opening of this type of business has also expanded. Therefore, Bocaditto seeks to offer a high-quality product at a competitive price that meets the unmet need of the consumer who opts for a healthy Lifestyle. Also, it is committed to providing satisfaction to its customers at the time of their purchase, with an immediate response to any type of query, through all its virtual platforms. Finally, the company has great professionals whose contributions will be essential for the success of the business.
Trabajo de investigación

Assessing FV intake among young children is difficult and can be a time- consuming, resource-intensive, and burdensome. The aim of this study was to create a simple, self-assessment tool to estimate and detect changes in FV consumption among fourth and fifth graders. Such a tool would ease the complications and resources of other diet assessment options that are used to measure FV consumption when implementing school-based nutrition programs.The questionnaire provided a moderately valid estimate of lunchtime FV consumption, but it was inconsistent at detecting small, yet important increases in FV consumption between time points. The ability of the questionnaire to measure total FV consumption was also tested and found to be poor. In addition, having the students record what they ate on a food tracker during meals did not improve performance on the questionnaire.The tool examined in this study could provide a reasonable estimate of average lunchtime FV consumption among fourth and fifth grade children, but could not be used to detect sensitive changes in consumption during a FV intervention study. While it is difficult for children to recall dietary information, it beneficial to continue to explore the development of a self-report questionnaire that can accurately assess total FV intake in children.

Objective: The aim of this study was to develop and evaluate a 12-week multi-faceted, child-focused intervention that included a point-of-purchase kiosk featuring fresh fruits, vegetables, and healthy grab-and-go snacks; and a sampling pod, comprised of food items from the kiosk. Design: An observational uninterrupted time-series design was used in one intervention grocery store. The intervention consisted of two components, a Healthy Kids Kiosk and food sampling. Subjects/Setting: Patrons of Ukropâ s Inc. Grocery store in Roanoke, Virginia. May-September 2009 Measures: The study measures consist of three components: 1) examination of changes in sales data for featured products, provided by the grocery chain; 2) candid, unobtrusive, blind observations of customers near and around the intervention; and 3) brief questionnaires of customers, who engaged at some level with the Kiosk and sampling pod. Results: The results yielded an overall increase in the proportion of the sales of the featured items to total store sales during the intervention period. Individual items that increased sales during the intervention period, included whole-wheat mini bagels, bananas, radishes, honey, sunflower, baked tortilla chips, and almond butter (p<.05). Parents whose children were arguing, crying/whining, or not in the shopping cart, had higher levels of engagement with the kiosk. Almost two-thirds (61.7%) of the patrons interviewed noticed the healthy kids kiosk, with about one-quarter (28.7%) indicating that they purchased at least one item. Fifty-eight percent reported that the kiosk encouraged them to buy healthier foods. Conclusion: Promoting healthy foods at point-of purchase locations can result in increased purchases of these foods among families with young children. Application: These findings have provided insight into the effectiveness of grocery store interventions on purchasing patterns and behaviors of families with young children.
Master of Science

The deregulation of snacks by the National Collegiate Athletic Association (NCAA) permits institutions to provide enhanced snacks incidental to participation. Athletes may now have the opportunity to improve their diet quality. The purpose of this research was to assess the consumption of fruits and vegetables as well as body composition of Division I collegiate athletes. The sample included 19 American football players and 8 volleyball players. Paired t-tests were performed to compare fruit intake, vegetable intake, and body fat percentage pre- and post-deregulation of snacks. Linear regression models were used to determine correlations between change in fruit intake and change in body fat percentage and change in vegetable intake and change in body fat percentage. There were no significant differences in the paired t-tests; however, there was a significant correlation in increasing fruit intake, vegetable intake, and decreasing body fat percentage among football players. Results suggest that regular contact with a Registered Dietitian may improve diet quality, and providing nutrient-dense foods planned by a Registered Dietitian to college athletes may improve body fat percentage.

During adolescence, the nutritional needs are higher than at any other time in the lifecycle. Childhood food practices persist into late adolescence and children's food preferences predict their food consumption patterns. Therefore, it is important to understand what influences their preferences and how they change over time. The main objective of this part of the THUSA BANA study was to investigate the eating habits of children aged 10-15 years in the North West Province (NWP). A cross-sectional design was used to investigate the eating habits of the children. A single, random sample, stratified for gender (male/female) and ethnic group (black, white, coloured, Indian) was drawn from schools (primary/secondary) in the five regions in the NWP. Dietary intake data (24-h recall method) were used to evaluate the adequacy of nutrient intakes, while frequencies and mean quantities of food intakes and an eating habits questionnaire were used to establish patterns of intake to identify dietary practices. Overall the diets of children 10-15 years of age were deficient in various micronutrients. The RD/Al's were not met for vitamin A, C, E, folate, pantothenic acid, biotin, calcium, magnesium, zinc and copper. The intake of fibre was low. Girls skipped breakfast more often than boys and children from informal settlements skipped breakfast more often than children from rural and urban areas. A significantly lower BMI was found for the children having breakfast when observing all the children, but not for different age and gender groups. The reason given most for skipping breakfast was not being hungry in the morning, but food availability which may have also played a role. The skipping of breakfast was associated with a lower diet quality. A low intake of fruit and vegetables and high intake of snacks were apparent. The intake of snacks, such as chips, cheese curls and sweets were reported more frequently than fruit or vegetables. Small milk portions and large portions of cold drink were reported, suggesting that cold drink is replacing milk in the diet. Overweight children consumed smaller portions of milk, though no correlation between calcium intake and BMI was found. Overweight boys consumed more carbonated cold drink and overweight girls consumed more squash, showing cold drink intake may be positively related to overweight. The snacks consumed were not nutrient dense and were consumed very regularly. The high intake of snacks may contribute to the low micronutrient and fibre intake. The importance of fruit, vegetables, milk, breakfast and high nutrient dense snacks needs to be emphasized with both the children and their parents.
Thesis (M.Sc. (Dietetics))--North-West University, Potchefstroom Campus, 2005.

O presente trabalho surge no âmbito da unidade curricular Relatório, incluída no Mestrado de Biotecnologia e Inovação Alimentar da Universidade Católica Portuguesa (UCP) Porto. O estudo do desenvolvimento do produto “Healthy snack of cheese cubes & a dried fruit mix in a convenient pack” teve várias motivações, nomeadamente as alterações nos hábitos alimentares dos consumidores que cada vez mais procuram por refeições saudáveis em forma de snacks fáceis de transportar, de consumo rápido e higiénico, de acordo com um estilo de vida ativo, apressado e sem pausas. O principal objetivo deste projeto foi o estudo do tempo de vida útil e a especificação de quais as características de produto mais adequadas para suportar esse mesmo tempo. Para isso, preparam-se amostras das diferentes referências de queijo, N e M, com vários tempos de maturação e para o caso do queijo M com distintos valores de extrato seco e ainda com anti-aglomerante. Para o queijo N foi estudada uma combinação de Frutos Secos (Mix 1) e para o queijo M outra combinação (Mix 2) que ocupam outro alvéolo na mesma embalagem que o queijo. As amostras foram embaladas em duas combinações diferentes de materiais de embalagem. Foi feito um acompanhamento das mesmas amostras através de analises sensoriais, físico-químicas e microbiológicas. Além disso, foram feitas medições da composição da mistura gasosa utilizada nas embalagens para entender qual a evolução da mesma com o tempo de armazenamento. Realizou-se também um estudo complementar com o objetivo de perceber o comportamento do produto em condições adversas de altas temperaturas. Os resultados das análises realizadas mostraram que, para o queijo N não existiu um tempo de maturação que se tivesse evidenciado, concluindo-se apenas que dentro do intervalo de 28 a 42 dias de maturação dois dos lotes estudados conseguiram manter as suas características durante os 125 dias de vida útil. No caso do queijo M, houve uma amostra que se evidenciou. A mesma amostra apresentava um valor de extrato seco maior que as restantes e foi a única que não demonstrou problemas de colagem do queijo. A utilização de anti-aglomerante no queijo M com menor valor de extrato seco não solucionou os problemas de colagem. As duas combinações de embalagem testadas mostraram ser eficazes na sua função sendo que as diferenças em termos sensoriais, físico-químicos, microbiológicos e na composição da mistura foram praticamente nulas.
The present work is part of the curricular unit Final Report, included in the master’s in biotechnology and Food Innovation at the Catholic University of Portugal (UCP) Porto. The study of the development of the product Healthy snack of cheese cubes & a dried fruit mix in a sustainable pack had several motivations, namely the changes in the eating habits of consumers who increasingly look for healthy meals in the form of easy to-carry snacks, of fast and hygienic consume, in line with an active, hurried lifestyle with no breaks. In addition to this trend, the theme of sustainability is also increasingly prominent in society and the demand for sustainable packaging has also motivated the company for this concept. The main objective of this project was the study of the shelf life and the specification of which product characteristics are most suitable to withstand that same time. For this, samples of the different cheese references, N and M were prepared, with different maturation times and for the case of M cheese with different dry matter values and also with anti-caking agent. Two mix of dried fruits were studied, for N cheese one combination (Mix 1) and for M cheese another combination (Mix 2). The samples were packaged in two different combinations of packaging materials. The same samples were monitored through sensory, physical-chemical and microbiological analyzes. In addition, measurements of the composition of the gaseous mixture used in the packaging were made to understand its evolution with the storage time. A complementary study was also carried out in order to understand the behavior of the product in adverse conditions of high temperatures. The results of the analyzes carried out showed that, for N cheese, there was no maturation time that was evident by differences in the parameters assessed, concluding that within the interval of 28 to 42 days of maturation two of the studied batches managed to maintain their characteristics during the 125 days of shelf life. In the case of M cheese, there was a sample that showed differences. This sample had a higher dry matter value than the others and was the only one that did not show cheese sticking problems. The use of an anti-caking agent in M cheese with a lower dry matter value did not solve the gluing problems. The two packaging combinations tested proved to be effective in their function and the differences in sensory, physicochemical, microbiological and composition mixes were practically zero.

The purpose of this study was to investigate the issues surrounding implementation of a School Fruit and Vegetable Snack Program (SFVSP). Ten schools were selected to participate in the SFVSP, nine schools were elementary schools (kindergarten to grade seven), and one school was a comprehensive school (kindergarten to grade 12). These schools were selected by the project Provincial Advisory Committee to provide maximal variation across schools on geographical location and socioeconomic status (SES). Free fruit and vegetables (F&Vs) were delivered twice a week to the schools, combined with educational materials promoting locally grown produce. Data were collected by focus groups and interviews with teachers, administrators, and in-school coordinators (ISC). Facilitators, barriers, and other issues regarding the program were explored to provide insight on the implementation of the program. Fidelity and feasibility of the program were also examined. Results were analyzed using Nvivo qualitative software. Line by line coding, and memoing was conducted. Themes emerged from the qualitative data collected. Teachers, administrators, and ISCs expressed the same key facilitators, and barriers to implementation. There were 18 key themes that emerged and they could be organized into three higher order themes: observability, complexity, and compatibility. Themes were consistent with components of implementation and diffusion of innovations theory. Data also revealed that the response to the program was mostly positive, was feasible as it was implemented, and fidelity to the program was maintained at a high level. Recommendations for future research are presented and suggestions to improve the current program are also discussed.

Frutaformas is a Portuguese micro-enterprise, specialized in the production of premium dehydrated-fruit, an emerging snack category fostered by the increasing trend for healthier alimentary habits in developed countries. The relatively small size of the domestic market and the growing competition led Frutaformas to consider Europe as an attractive for export market. A scoring model based on a set of macro and micro-level criteria suggested the United Kingdom as the preferential target country at this stage. Recommendations on the entry mode and the associated risks were elaborated taking into account the country and industry analysis as well as Frutaformas’ unique organizational platform.

Esta investigación se basó en el desarrollo de productos tipo snack bajos en grasa a partir de manzana verde Granny Smith (Malus domestica). Se desarrollaron snacks a partir de manzanas verdes estudiando diferentes alternativas de cocción (fritado, horneado o su combinación) con el objetivo de obtener productos con menor contenido graso que los tradicionales pero con las propiedades que los consumidores valoran en los mismos, como el color y la textura crocante. Para ello se analizó el efecto del método de cocción sobre los parámetros de color, textura, humedad y aw. Asimismo se determinó la temperatura de transición vítrea (Tg) a través de calorimetría diferencial de barrido (DSC) y análisis dinámico mecánico (DMA). A partir de los resultados de este trabajo de investigación se obtuvieron snacks de manzana verde con aporte de calcio y ácido ascórbico, formulados a partir de fructosa y de carbohidratos complejos como isomalt, maltodextrina, como opciones saludables para distintos tipos de consumidores: niños y adolescentes sanos, personas con dificultades para metabolizar carbohidratos simples y aquellas que quieran mejorar sus hábitos de consumo y disminuir la ingesta de calorías. Además el desarrollo de un sistema sinérgico entre snack/cobertura con bacterias lácticas permitió el desarrollo de un producto innovador como alternativa para el consumo de probióticos en un alimento no lácteo, funcional y saludable.

For many years, brands have communicated their products or services through mass media channels, using conventional ways to attract and manipulate consumers and take their desired actions. However, this has been rapidly changing with a more demanding and informed consumer, increasingly searching for reliable sources, as online forums, trusting others consumers’ opinions to form their own ideas and take their decisions. Fruut, a Portuguese brand of dried fruit, who was born from the idea of creating a smarter approach to the tonnes of wasted apples produced every year, has recognized the importance of this shifting in consumer behaviour and decision making process. Thus, the brand has focused its communication strategy on non-conventional media channels, as Social Media and Events Marketing. However, despite the initial success, selling more than 1 million packages in only one year, the brand is now facing serious challenges concerning consumers’ awareness and product’s sales. Most of snacks’ consumers do not recall the brand when making their purchasing decisions, and consequently the sales of Fruut are currently in a stagnant position. Hence, the present case study introduces Fruut through the CEO’s perspective, offering readers an outlook of the global and Portuguese market of snacks, its target consumers and main players. Further, it presents the main goals for the year, looking to what the brand had developed in the past. Finally, it addresses the current dilemma Fruut is facing: traditional and non-traditional sets of options for students to make the best decision regarding the future of communication.
Durante anos, as marcas comunicaram os seus produtos através de canais mass media, recorrendo a formas convencionais de promoção para atraírem e manipularem consumidores. Contudo, isto tem vindo a mudar com um consumidor cada vez mais exigente e informado, procurando fontes de informação credíveis, confiando na opinião de outros consumidores para formarem as suas próprias ideias e tomarem decisões. Fruut, uma marca portuguesa de fruta desidratada, que nasceu da ideia de criar uma abordagem mais inteligente para as toneladas de maçã que eram desperdiçadas todos os anos, reconheceu a importância desta mudança no comportamento do consumidor e no processo de tomada de decisão. Desta forma, a marca tem desenvolvido a sua estratégia de comunicação com foco nos canais não convencionais, como as Redes Sociais e Eventos. Todavia, apesar do sucesso inicial, com mais de um 1M de embalagens vendidas no primeiro ano, a marca está agora a enfrentar desafios relacionados com a conhecimento e as vendas do produto. A maioria dos consumidores de snacks não consideram Fruut nas suas tomadas de decisões, o que reflete a posição estagnada da marca. Assim, o presente caso introduz Fruut através da perspectiva do CEO, oferecendo aos leitores um olhar pelos mercados de snacks, seus consumidores e principais agentes. Além disso, apresenta os principais objetivos para o ano, olhando para o que a marca desenvolveu no passado. Finalmente, aborda o atual dilema enfrentado pela Fruut: opções tradicionais e não tradicionais para os alunos tomarem a melhor decisão relativamente ao futuro estratégico da comunicação.

碩士
國立臺灣大學
農業經濟學研究所
105
In the recent decades, people’ lifestyle and dietary habits have changed gradually. If people keep having unbalanced nutrition food, they will tend to have some chronic diseases. Many researches indicated that having vegetables and fruits is good for health, while overeating snacks and sugar-sweetened beverage will cause damage to our body. It is very important to cultivate correct dietary habits and absorb enough nutrients for children and adolescents during their puberty period. Although children can be taught the right concepts of diet from school, they still be deeply influenced by their family. According to the statistics of Taiwan’s Ministry of Health and Welfare, the number of low-income households is growing year by year. It implies that part of households may suffer from heavy burdens of daily expenses and affect the diet of their children negatively. To understand how families influence frequency of vegetables, fruits, snacks, and sugar-sweetened beverage consumption among vulnerable children and adolescents, this study involves empirical analysis using Ordered Probit Model on the third (2013) questionnaire of the Panel Study on Taiwan Database of Children and Youth in Poverty. The result showed that whether the family type was single-parent or not, parent’s education affected his or her children’ frequency of vegetables, fruits intakes positively in Taiwan’s vulnerable families. Besides, in parent families, frequency of vegetables, fruits intakes was relatively higher in northern Taiwan than other regions, while frequency of snacks and sugar-sweetened beverage consumption was higher in the middle of Taiwan. However, in single-parent families, children’ age negatively affected their frequency of vegetables, fruits intakes, while parent’s age positively affected. The result also showed that children’ frequency of vegetables, fruits intakes was decreasing along with the increase of their ages whether they were living in municipality or not, and parent’s education still affected their children’ frequency of vegetables, fruits intakes positively. In addition, living area (unit: ping) positively affected frequency of vegetables, fruits intakes in parent family in municipality, while living in non-municipality region, the lower the families’ income were, the much frequency of snacks and sugar-sweetened beverage children consumed.

Para se adaptar ao novo milénio a indústria alimentar tem de se reinventar constantemente, assumindo assim um papel importante na disponibilização de produtos alimentares que correspondam às expectativas e necessidades dos consumidores. Assim sendo, o Grupo Cerealis aposta na monitorização das tendências e na evolução do mercado, nacional e internacional, através do desenvolvimento de novos produtos e da constante melhoria dos produtos que comercializa. O estilo de vida acelerado dos consumidores e a necessidade de uma alimentação mais nutritiva e saudável impulsionaram a procura de “snacks”, como é o caso das barras de cereais, um produto caraterizado pela sua conveniência e pelas suas caraterísticas nutricionais. Acompanhando estas tendências, o objetivo deste projeto de tese consistiu no desenvolvimento de uma nova gama de barras de cereais, composta por três linhas distintas, uma com incorporação de frutos secos, a segunda com incorporação de cereais ancestrais e uma terceira vertente sem açúcares adicionados. O desenvolvimento das barras obedeceu a um conjunto de etapas que foram desde a formulação das barras a nível laboratorial até ao desenvolvimento de testes industriais dos protótipos mais promissores. Inicialmente, o desenvolvimento laboratorial centrou-se na identificação das matériasprimas a incorporar numa formulação-base. Após sucessivos testes laboratoriais foram realizados os ajustes necessários para a obtenção de formulações com um maior potencial para serem submetidas a um teste à escala industrial. As barras finais, nomeadamente, a barra de cereais com frutos secos e a barra de cereais sem açúcares adicionados, foram caracterizadas quanto à composição nutricional e aos atributos sensoriais. Para tal, foi realizada uma análise sensorial externa com um painel de 44 consumidores, com o intuito de avaliar, através de uma escala hedónica, a preferência dos consumidores relativamente à aparência, textura, odor e sabor das amostras, bem como o seu interesse de compra. Os resultados obtidos permitiram verificar uma boa aceitação por parte dos consumidores, visto que a maioria atribuiu a classificação “Gostei muito” às duas amostras. Em conclusão, ao longo deste trabalho foi possível materializar os conceitos idealizados para as três barras de cereais distintas, resultando em protótipos com potencial, alinhados com as tendências atuais e com as necessidades dos consumidores.
In order to adapt to the new millennium, the food industry must constantly reinvent itself, assuming an important role in providing food products that correspond to consumers' expectations and needs. Therefore, the Cerealis Group focus on monitoring trends and market evolution, both national and international, through the development of new products and the constant improvement of the products it sells. The fast-paced lifestyle of consumers and the need for a more nutritious and healthy diet have driven the demand for "snacks", such as cereal bars, a product characterized by its convenience and nutritional characteristics (Kantar, 2020). Following these trends, the goal of this project was to develop a new range of cereal bars, composed of three distinct lines, with the incorporation of dried fruits, ancestral cereals and a healthier side, without added sugars. The development of the cereal bars followed a set of steps that went from the formulation of the bars at laboratory level to the development of industrial tests of the most promising prototypes. Initially, the laboratory development focused on identifying the raw materials to be incorporated into a base formulation. After successive laboratory tests, the necessary adjustments were made in order to obtain formulations with a higher potential to be submitted to an industrial scale test. The final bars, the cereal bar with dried fruits and the cereal bar with no added sugars, were characterized in terms of nutritional composition and sensory attributes. Therefore, an external sensory analysis was carried out with a panel of 44 consumers in order to evaluate, through a hedonic scale, the consumer preference regarding the appearance, texture, smell and taste of the samples, as well as their purchase interest. The results obtained allowed to verify a good acceptance by the consumers, since the majority attributed the classification "I liked a lot" to the two samples. Overall, it was possible to materialize the concepts designed for the three different cereal bars, resulting in prototypes with potential, aligned with current trends and with consumers' needs.