Academic literature on the topic 'Yogurt market'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Yogurt market.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Journal articles on the topic "Yogurt market"
1
Azzahra, Yasmin Indah, Muhamad Azaria Akhbar, Annisa Meida Riadina, Fauzan Naufal Nurjani, and Geofani Muhamad Lazuardi. "Analisis Strategi Penetrasi dan Pengembangan Pasar dalam UMKM." Business Innovation and Entrepreneurship Journal 3, no. 4 (2021): 269–74. http://dx.doi.org/10.35899/biej.v3i4.333.
Full textAbstract:
Abstract- The ability to seize market share and add new markets will certainly affect the survival of MSMEs. This research was conducted to determine the marketing strategy to be used by the M’Healthy yogurt business. Determination of the subject in this study was done deliberately the subject to be examined. The subject in this study was the owner of M’Healthy yogurt and additional informants in this study were consumers of M’Healthy yogurt. Methodology used is descriptive qualitative research method by conducting observations and interviews. The data analysis used consists of several stages, namely data reduction, data presentation, and drawing conclusions. The results of this study indicate that M’Healthy can use market penetration strategy and market development strategy, Where market development strategy is carried out by conducting intensive and effective sales promotion activities. Meanwhile, market penetration strategy can be implemented by making promotions for purchasing MHealthy yoghurt products.
 
 Abstrak- Kemampuan merebut pangsa pasar dan menambah pasar baru tentunya akan mempengaruhi kelangsungan hidup UMKM. Penelitian ini dilakukan untuk menentukan strategi pemasaran yang akan digunakan oleh bisnis M’Healthy yoghurt. Penentuan subjek dalam penelitian ini dilakukan dengan sengaja subjek yang akan di teliti. Subjek dalam penelitian ini adalah owner dari M’Healthy yoghurt dan informan tambahan dalam penelitian ini adalah konsumen dari M’Healthy yoghurt. Metode yang di gunakan adalah metode penelitian kualitatif deskriptif dengan melakukan observasi dan wawancara. Analisis data yang di gunakan terdiri dari beberapa tahap yaitu reduksi data, penyajian data, dan penarikan kesimpulan. Hasil penelitian ini menunjukan bahwa cara yang dapat di gunakan oleh M’Healthy yaitu dengan strategy penetrasi pasar dan pengembangan pasar. Dimana untuk strategi pengembangan pasar (market development strategy) dilakukan dengan melakukan kegiatan promosi penjualan yang intensif dan efektif. Sedangkan untuk strategi penetrasi pasar (market penetration strategy) dapat di laksanakan dengan membuat promosi pembelian produk MHealthy yoghurt.
2
Mohammed, Rezgar, and Olga Murova. "Examining Demand Elasticities in the U.S. Differentiated Yogurt Market." Applied Economics and Finance 6, no. 6 (2019): 69. http://dx.doi.org/10.11114/aef.v6i6.4504.
Full textAbstract:
This article applies the Quadratic Almost Ideal Demand system (QUAIDS) model to households’ weekly purchases of yogurt augmented with household characteristics to analyze consumer choices and estimate demand elasticities in the U.S. differentiated yogurt market after the introduction of Chobani brand in 2005. Results show that households with a college degree are more likely to purchase Chobani and Dannon brands rather than Yoplait and private labels. Except for Dannon, demand is price elastic, while the new brand of Chobani has a higher elastic demand compared to the Yoplait brand. Branded yogurts are expenditure elastic with the highest magnitude for Chobani among brands.
3
Barros, Sâmela Leal, Newton Carlos Santos, Renata Duarte Almeida, et al. "Physical-chemical Evaluation and Texture Profile of Yoghurts Supplemented with Achachairu Pulp (Garcinia humilis)." Journal of Agricultural Studies 8, no. 1 (2020): 101. http://dx.doi.org/10.5296/jas.v8i1.15422.
Full textAbstract:
Yogurt is defined as being the product obtained through the fermentation of milk, its pleasant taste and high nutritional value are the main factors responsible for the acceptance of the product in the market. The present study aims to evaluate the physicochemical and textural properties of a yoghurt supplemented with 0, 5, 10, 15 and 20% Acacchairu pulp. Fresh pulp and yoghurt were submitted to the following physicochemical analyzes: moisture content and total solids, pH, total titratable acidity, total soluble solids, ratio, water activity, vitamin C and lipids. Regarding the texture profile, only yogurts were evaluated the following parameters: firmness, consistency, cohesiveness and viscosity index. Achachairu pulp presented high moisture content and water activity, as well as low percentage of lipids. Higher values were obtained regarding moisture content, water activity, acidity, lipids and vitamin C in the formulations with higher pulp percentage and for all texture attributes the formulation with 0% pulp obtained the highest values. The formulations proposed with the addition of different pulp concentrations improved the physicochemical and texture attributes of yogurt.
4
Barbosa, Bruna Teodoro, Jéssica Ferreira Rodrigues, and Sabrina Carvalho Bastos. "Sensory optimization of nutritionally enriched strawberry yogurt." British Food Journal 119, no. 2 (2017): 301–10. http://dx.doi.org/10.1108/bfj-08-2016-0370.
Full textAbstract:
Purpose People are increasingly concerned about food and health and are seeking enriched products. One way to add nutritional value to yogurt consists of the addition of nutritional flour. However, it is necessary to optimize formulations that meet the consumers’ expectations. Thus, the purpose of this paper is to aim at sensory optimization of a strawberry yogurt enriched with different flours. Design/methodology/approach The optimal concentrations of each flour were defined using the Just-about-right-scale test. Then, an acceptance test was used to assess the samples at optimal concentrations. Findings It was observed that the strawberry yogurt should include 1.275 percent golden flaxseed flour, 1.093 percent green banana flour, 1.075 percent eggplant flour and 3.420 percent oatmeal flour. All formulations had good acceptability and the yogurt added with the addition of golden flax flour and the traditional product received similar sensory acceptance. Thus, it is possible to add nutritional value to strawberry yogurt by maintaining its sensory quality. Research limitations/implications More detailed studies on the shelf-life of yogurt are necessary to enable the incorporation of flours into yogurt as heat, light and oxygen can reduce the beneficial effects of flours. Therefore, researchers should test the proposed propositions further. Practical implications Optimization of an enriched yogurt is a good alternative to provide a product that meets consumers’ expectations, besides adding value to the product. However, there are technological challenges when adding functional components in foods. Thus, this study aimed at sensory optimization of a strawberry yogurt enriched with different flours. Social implications The authors aimed to provide a healthy product to the market as well as contribute toward product variety in the market. Originality/value There are few studies in respect to the sensory aspects of enriched yogurts. Therefore, this work will aid future studies, supporting the optimization of functional products and contributing toward product variety in the market.
5
Karam, Marie Celeste, Claire Gaiani, Chadi Hosri, Jennifer Burgain, and Joël Scher. "Effect of dairy powders fortification on yogurt textural and sensorial properties: a review." Journal of Dairy Research 80, no. 4 (2013): 400–409. http://dx.doi.org/10.1017/s0022029913000514.
Full textAbstract:
Yogurts are important dairy products that have known a rapid market growth over the past few decades. Industrial yogurt manufacture involves different processing steps. Among them, protein fortification of the milk base is elemental. It greatly enhances yogurt nutritional and functional properties and prevents syneresis, an undesirable yogurt textural defect. Protein enrichment can be achieved by either concentration process (evaporation under vacuum and membrane processing: reverse osmosis and/or ultrafiltration) or by addition of dairy ingredients. Traditionally, skim milk powder (SMP) is used to enrich the milk base before fermentation. However, increased quality and availability of other dairy ingredients such as milk protein isolates (MPI), milk protein concentrates (MPC) whey protein isolates (WPI) and concentrates (WPC), micellar casein (MC) and caseinates have promoted their use as alternatives to SMP. Substituting different dry ingredients for skim milk powder in yogurt making affects the yogurt mix protein composition and subsequent textural and sensorial properties. This review focuses on various type of milk protein used for fortification purposes and their influence on these properties.
6
Moga, Valentina Mădălina, and Mihaela Adriana Tița. "MARKETING ASPECTS OF YOGHURT ENHANCED WITH TAPIOCA." Management of Sustainable Development 12, no. 2 (2020): 12–20. http://dx.doi.org/10.54989/msd-2020-0007.
Full textAbstract:
This research presents aspects regarding the introduction on the Romanian market of tapioca yoghurt. This product has a better texture than classic yoghurt or than yoghurt with added milk powder (the main additive used to improve the texture of the yoghurt in Romania). Tapioca is a neutral-tasting vegetable powder and it is used in many sectors of the food industry, especially as a substitute for various gelling agents, but also due to the fact that it does not contain gluten and any other known allergen. We have identified the main competitors on the yogurt market but also the potential customers. To understand the trends on the Romanian yoghurt market and consumers interest in trying the product; consumers attitude towards a new product, we used a survey. The data provided by the survey were processed to establish the SWOT Analysis of the product which is used to determine the strategic position of the product and The Elements of the Marketing Mix that are important for market growth.
7
Moore, J. Bernadette, Annabelle Horti, and Barbara A. Fielding. "Evaluation of the nutrient content of yogurts: a comprehensive survey of yogurt products in the major UK supermarkets." BMJ Open 8, no. 8 (2018): e021387. http://dx.doi.org/10.1136/bmjopen-2017-021387.
Full textAbstract:
ObjectivesTo comprehensively survey the sugar and nutrient contents of yogurt products available in UK supermarkets, in particular those marketed to children.DesignA cross-sectional survey of yogurt products available in the UK’s supermarkets in November 2016.MethodsData were collected from five major online UK supermarkets and a process flow strategy was used to place yogurts into eight categories: children’s, dairy alternatives, dessert, drinks, fruit, flavoured, natural/Greek style and organic. A comprehensive database of product information for 921 unique products was created and analysed.ResultsThe total sugar, fat, protein, calcium and energy contents were highly variable across categories, and the ranges were extremely broad. Although lower than the dessert category, the medians (range) of the total sugar content of children’s (10.8 g/100 g (4.8–14.5)), fruit (11.9 g/100 g (4.6–21.3)), flavoured (12.0 g/100 g (0.1–18.8)) and organic (13.1 g/100 g (3.8–16.9)) yogurt products were all well above 10 g/100 g, and represented >45% of total energy. Only two out of 101 children’s yogurt and fromage frais products surveyed qualified as low sugar (≤5 g/100 g). Natural/Greek yogurts had dramatically lower sugar contents (5.0 g/100 g (1.6, 9.5), largely lactose) than all other categories. While low-fat (<3 g/100 g) products had less sugar and energy than higher fat yogurts, nonetheless 55% (285 of 518 low-fat yogurts) contained between 10 and 20 g sugar/100 g. Within the children’s category, fromage frais had higher protein (5.3 g/100 g (3.3, 8.6) vs 3.2 (2.8, 7.1); p<0.0001) and calcium contents (150 mg/100 g (90, 240) vs 130.5 mg/100 g (114, 258); p=0.0015) than yogurts.ConclusionsWhile there is good evidence that yogurt can be beneficial to health, products on the market vary widely in total sugars. Fewer than 9%, and only 2% of the children’s, products surveyed were low enough in sugar to earn ‘green’ in UK front of the pack labelling. Reformulation for the reduction of free sugars in yogurts is warranted.
8
Pamungkaningtyas, Fathyah Hanum, Mariyatun Mariyatun, Rafli Zulfa Kamil, et al. "Sensory Evaluation of Yogurt-like Set and Yogurt-like Drink Produced by Indigenous Probiotic Strains for Market Test." Indonesian Food and Nutrition Progress 15, no. 1 (2018): 1. http://dx.doi.org/10.22146/ifnp.31010.
Full textAbstract:
Lactic acid bacteria have been isolated from several Indonesian indigenous fermented foods and screened for the potential strains as probiotic candidates. The aim of this study was to evaluate sensory properties and respondents’ preference of yogurt-like set and yogurt-like drink with various Indonesian indigenous probiotic strains produced by dairy industry. Indigenous probiotics of Lactobacillus plantarum MUT-7 and Lactobacillus plantarum DAD-13 were used to produce yogurt-like set and yogurt-like drink. Family perception toward yogurt-like drink was performed in Yogyakarta involving 100 family members. The yogurt-like products were also compared to yogurt containing commercial Lactobacilus bulgaricus and Streptococus thermophilus or commercial yogurt produced by dairy company. Several sensory evaluation toward sensory properties and panelist’s preference were performed in different cities. The result showed that the indigenous probiotic L. plantarum DAD-13 and L. plantarum MUT-7 were potential to be used as a starter culture for the production of yogurt-like set and yogurt-like drink. The combination of indigenous probiotics and indigenous lactic acid bacteria S. thermophilus DAD-11 resulted in better sensory properties of yogurt set compared to combination of L. bulgaricus and S. thermophilus.
9
Silva, Josiane Ferreira da, Rayrinne Ferreira Miranda, Hérique Riley Duarte Costa, et al. "Bilayer goat’s milk yogurt with tamarind (Tamarindus indica L.) and wild passion fruit (Passiflora cincinnata Mast) jam: Characterization and acceptability." Research, Society and Development 9, no. 9 (2020): e46996139. http://dx.doi.org/10.33448/rsd-v9i9.6139.
Full textAbstract:
The aim of this study was to develop a goat's milk-based yogurt with a layer of tamarind and passion fruit jelly on the bottom of the package (bilayer yogurt) as well as to carry out the physical-chemical, microbiological and sensory characterization. of product. For comparison purposes, goat's milk products were compared with the same cow's milk product. The physicochemical analyzes showed that the samples are within the standards of the legislation, both for yogurts and jams. Regarding microbiological analyzes, there was no microbial growth in any of the samples evaluated. Sensory tests were carried out with 60 tasters that were aged between 14 and 32 years. Sensory attributes related to “appearance”, “color”, “aroma”, “consistency” and “flavor” were evaluated, among them only consistency showed a significant difference due to the chemical characteristics of goat's milk, however, in percentage values goat's milk yogurt was rated with the highest grades. In the global impression and purchase intention, the analysis of the data obtained showed that the values attributed by the tasters are located in the highest scores of the hedonic scale. Thus, for bilayer goat's milk yogurts with tamarind or wild passion fruit jams, the results are favorable and highly acceptable. These results denote the possibility of insertion of these new products in the regional market in view of the acceptance of the product by the tasters as well as the intention to purchase, in addition to the appreciation of the regional fruits present in the jams elaborated.
10
Kalinova, G. "Survey on fatty acid profiles of retail pasteurised cow’s milk and cow’s yogurt in Bulgaria." BULGARIAN JOURNAL OF VETERINARY MEDICINE 25, no. 1 (2022): 139–46. http://dx.doi.org/10.15547/bjvm.2294.
Full textAbstract:
Assessing the consumer’s awareness of the diet-health relationship, this study presents the fatty acid composition of cow’s milk available on Bulgarian market. Over a 5-year period, 100 samples of pasteurised cow’s milk and 135 samples cow’s yogurt were analysed by gas chromatography (ISO 15885:2002). The saturated fatty acids predominated - average amount 70.1% for milk and 71.1% for yogurt. The unsaturated fatty acids proportions were 29.9% and 28.9% respectively. Seasonal variations in the fatty acid composition of milk were detected, due to feeding practices. Non-milk fat was identified in 5 yogurt samples, while all pasteurised milk samples were not adulterated. This study provides the first scientific information for fatty acid composition of cow’s milk on Bulgarian market with respect to dietary intake estimation.
Dissertations / Theses on the topic "Yogurt market"
1
Rossetti, Joseph Anthony. "Product Variety in the U.S. Yogurt Industry." The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu152407869932886.
Full text
2
Беличенко, В. Н. "Особенности рынка йогуртов Украины". Thesis, Издательство СумГУ, 2004. http://essuir.sumdu.edu.ua/handle/123456789/22902.
Full text
3
Valli, Carlotta. "International market segmentation : a comparison of alternative segmentation approaches applied to the European yoghurt market." Thesis, University of Reading, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.270248.
Full text
4
Liu, Yueh-Hung, and 劉岳鴻. "A Study on Market Segmentation for the Drinking Yogurt." Thesis, 2003. http://ndltd.ncl.edu.tw/handle/63359043702320144659.
Full textAbstract:
碩士<br>國立屏東科技大學<br>農企業管理系<br>91<br>The market for the drinking yogurt has been booming for the past decade. The firms used to emphasize the health and nutrition value of the product, and this strategy has been pretty successful, as the consumers become more and more health-conscious. However, the market for the drinking yogurt became competitive, since the number of firms increases. To stay competitive in the market, firms were forced to consider other alternative marketing strategies.
The primary purpose of this study was to explore market segmentation for the drinking yogurt. The demographic data and the consumer behavior of each segment were examined, and the product positioning was drawn. Consumers who live in Taipei, Taichung, and Kaohsiung cities were surveyed by personal interviews. Lifestyle variables were used as the segmentation variables. The factor analysis, cluster analysis, Chi-square test, and analysis of variance were used to analyze, and to explore the differences in each segmentation on the demographic data and the general consumer behavior. In addition, subjective product position technique was employed to draw the different segmentation on each product positioning. The results were as the following:
1.Lifestyle variables were effective in separating the market for the drinking yogurt. The market was segmented into four groups, namely, the “Price and Information Group,” the “Brand and Advertisement Group,” the “Health and Nutrition Group,” and the “Novelty and Convenience Group.”
2.There were significant differences in the demographic background and the general consumer behavior among the groups, including sex, marriage, brand loyalty, purchase frequency, volume, consumption frequency, and place of purchase. Furthermore, the increase of good bacteria was the major incentive for the “Price and Information Group” and the “Novelty and Convenience Group” to purchase the drinking yogurt. The price discount was the major reason to buy a specific brand of the drinking yogurt for the “Price and Information Group” and the “Health and Nutrition Group,” while the reason was not important for the “Novelty and Convenience Group.”
3.The product attributes were classified into six attribute factors, including the “Health and Nutrition,” the “Brand and Advertisement,” the “Calories Structure,” the “Reduced Price and Promotion,” the “Freshness and Flavor,” and the “Looked for Convenience.” There were significant differences in all six factors among the groups. Every groups prefer the attribute factors of “Freshness and Flavor” and “Health and Nutrition” to others.
5
Wu, Kai Wei, and 吳凱薇. "A Market Analysis and Strategy Planning of Drinking Yogurt." Thesis, 2003. http://ndltd.ncl.edu.tw/handle/48108116735120607199.
Full textAbstract:
碩士<br>國立臺北大學<br>企業管理學系<br>91<br>While the awakening to the health affair is reinforcing, the benefit to human body of drinking yogurt is valued more than before. There are lots of companies, therefore, are expected the market to rise. But how do the marketers grasp the characteristics of consumers’ need in such a competitive market environment? How do the marketers build up their own competitiveness? This study took the drinking yogurt market as the target object and was aimed to build the framework of drinking yogurt markets’ marketing strategic plan in order to understand the consumer behavior and the competing situation of each brand and then draft a complete marketing strategy.
The subjects of this study included customer analysis and competition analysis. Customer analysis is what we did from the market demand side; we analyzed the buying situation, the buying profile, unmeet demand…etc. And competition analysis aims to identify the target competitor, key success factors, competitive advantages, competitive strategies and the situation of competitive substitution.
We found there were two target markets of the drinking yogurt market, which were innovative responsibility style and quality respected style. And the age distribution deviated to the age group 10 to 29; education level was mainly fell in high school and collage degree; living area was located to “Taipei area”, “Other northern area”, “Other middle area” and “Kaohsiung area”. The drinking timing was selected as “after-meal”, “During reading and work”, “having meals” and “whenever I want”. And result of types of channel was “Supermarkets”, “Bakery stores” and “Convenient stores”. Preferred flavor showed that “Plain” and “Less sweet” were more popular. And “Price decrease” and “Sweetness reduce” were those unmeet demands. The main media channels were “TV”, “Magazine”, “Newspaper” and “Advertising-in-bus”.
We suggested that the marketers should adopt these attributes, such as non-income appeal, low fat low caloric, reliable product quality, good tasting, low pricing and changeable flavors. As the result of competition analysis showed Kuangchuan was grouped with the ideal point which made the first group, also called the ideal group. And the strongest competitive threat for Uni-Present, Wei-chuan, Heysong, Yoplait and Friesland was all Kuangchuan, and the strongest competitor of Kuangchuan was Wei-chuan. The strongest indirect substitute threat of drinking yogurt was milk.
Key Words: Marketing Strategy Planning; Consumer Behavior; Competition Analysis
6
Afonso, Joana Martins de Carvalho. "Skyr yogurts : the future of this emerging market." Master's thesis, 2018. http://hdl.handle.net/10400.14/26242.
Full textAbstract:
The aim of this dissertation is to analyse the possibilities of improving the Skyr yogurts market,
by investigating the attitudes towards its consumption and consumers’ perceptions of this dairy.
Therefore, the reasons why people are changing their concerns for their lifestyle, towards a
healthier way of living, focusing mainly on their diets, are evaluated. The Functional Food
category is, as such, used as a starting point, to assess the areas of study, namely: attitudes,
acceptance and attributes.
This study’s methodology consists of qualitative and quantitative research, and data was
collected firstly through in-depth interviews with key opinion leaders in this area, Skyr
consumers and non-consumers. Then, an online questionnaire was shared, which enabled the
collection of 405 answers for further analysis.
Concerning results, it is possible to find that people are concerned with living a healthier
lifestyle, with special care for their diet and the practice of physical activities. Additionally, it
is feasible to understand which attributes of Skyr yogurts positively influence the overall
satisfaction of consumers, and analyse its consumption with the distinction of different sociodemographic
characteristics. Therefore, it is possible to discover this emerging market, in
particular its consumers and different competitors, considering Portugal.
This research study, focused on Skyr yogurts, is a reasonable source for organizations in the
food sector, to understand consumers’ preferences and the need for possible innovations in this
area.<br>O objetivo deste estudo é analisar as possibilidades de favorecer o mercado dos Iogurtes Skyr,
investigando as atitudes que levam ao seu consumo, e as perceções dos consumidores
relativamente a este lacticínio. Assim, as razões que têm levado as pessoas a alterarem o seu
estilo de vida, para uma atitude mais saudável, principalmente focada na alimentação, são
analisadas. Desta forma, a categoria de alimentos com benefícios funcionais é utilizada como
ponto de partida, de forma a determinar as áreas de estudo, nomeadamente: atitudes, aceitação
e atributos.
A metodologia deste estudo consiste numa pesquisa qualitativa e quantitativa, em que os dados
foram recolhidos primeiramente através de entrevistas com líderes de opinião nesta área,
consumidores e não-consumidores de Skyr. Seguidamente, um questionário foi partilhado, onde
foi possível recolher 405 respostas para serem analisadas posteriormente.
Considerando os resultados, é possível perceber que as pessoas estão a preocupar-se mais com
o seu estilo de vida, especialmente com a alimentação e com a prática de exercício físico. Para
além disso, é possível entender quais os atributos dos iogurtes Skyr que influenciam
positivamente a satisfação global dos consumidores, e analisar o consumo considerando as
diferentes características sociodemográficas. Deste modo, é possível descobrir este mercado
emergente, especialmente os seus consumidores e diferentes concorrentes, considerando
Portugal.
Este estudo, focado nos iogurtes Skyr, é uma fonte plausível para as organizações que atuam
no sector alimentar, de forma a perceberem as preferências e necessidades dos consumidores
para possíveis inovações nesta área.
7
Dinis, Diogo José Fabião. "Functional protein yogurts in the portuguese market." Master's thesis, 2020. http://hdl.handle.net/10400.14/31153.
Full textAbstract:
The present dissertation focus on analysing functional protein yogurts, an innovation that has been disrupting the Portuguese market.
The way Portuguese consumers evaluate their health needs and how they perceive food was taken under the scope, so that it could be analysed the food characteristics consumers’ value most when they go shopping and thus observing the Portuguese market potential of high protein yogurts.
The dissertation divides the analyses in three research questions that are aimed at discovering the profile of Portuguese consumers more interested in high protein yogurts, the motivations driving Portuguese to purchase these yogurts and the factors restraining their consumption.
The results captured demonstrate that Portuguese consumers’ nutritional knowledge is a key factor to determine the level of interest towards high protein yogurts. The Health Claims (HCs) and Nutritional Claims (NCs) have a big impact on raising awareness about these yogurts and their contents, which afterwards proves to be an influent consumption driver.
The Portuguese psychological factors towards nutrition and health have different perspectives depending on the different age generations and consumers who disregard more their diet and have the least knowledge and interest about nutrition are the least prone to try functional protein yogurts.
Future studies might analyse better the relations between the existing hypothesis, analyse in a greater extent the definition of nutritionally informed consumers and find other potential hypothesis influencing the consumption of functional protein yogurts in the Portuguese market.<br>A presente dissertação concentra-se na análise de iogurtes funcionais de proteína, uma inovação disruptiva no mercado português.
A maneira como os consumidores portugueses avaliam as suas necessidades de saúde e como eles percecionam os alimentos foi analisada, para que pudessem ser apuradas as características dos alimentos que os consumidores mais valorizam quando vão às compras e, assim, ser observado o potencial do mercado português dos iogurtes ricos em proteínas.
A dissertação divide a análise em três questões de pesquisa que visam descobrir o perfil dos consumidores portugueses mais interessados em iogurtes ricos em proteínas, as motivações que os levaram a comprar estes iogurtes e os fatores que restringem o seu consumo.
Os resultados capturados demonstram que o conhecimento nutricional dos consumidores portugueses é um fator chave para determinar o nível de interesse em relação aos iogurtes ricos em proteínas. As alegações de saúde e nutricionais têm um grande impacto ao criar conhecimento sobre o conteúdo destes iogurtes, o que posteriormente influencia o aumento do consumo.
Os fatores psicológicos dos portugueses em relação à nutrição e à saúde têm perspetivas diferentes, dependendo das diferentes gerações etárias. Os consumidores que desconsideram mais sua dieta e que têm menos conhecimento e interesse relativamente à nutrição são os menos propensos a experimentar iogurtes funcionais de proteína.
Estudos futuros podem analisar melhor as relações das hipóteses existentes, analisar em maior medida a definição de consumidores nutricionalmente informados e encontrar outras potenciais hipóteses para influenciar o consumo de iogurtes funcionais de proteína no mercado português.
Books on the topic "Yogurt market"
1
Information, inc Specialists in Business. SBI market profile: Yogurt. Kalorama Information, 1999.
Find full text
2
Béchillon, Alejandro de. Danone's market entry in the U.K. yoghurt sector. Nene College, 1996.
Find full text
4
United Dairy Industry Association (U.S.), ed. Yogurt attitudes & usage: Consumer research. The Association, 1988.
Find full text
5
United Dairy Industry Association (U.S.), ed. Yogurt attitudes & usage: Consumer research from. The Association, 1986.
Find full text
6
Parker, Philip M. The 2007 Import and Export Market for Yogurt in Germany. ICON Group International, Inc., 2006.
Find full text
7
Parker, Philip M. The World Market for Yogurt: A 2007 Global Trade Perspective. ICON Group International, Inc., 2006.
Find full text
8
Parker, Philip M. The 2007 Import and Export Market for Yogurt in Netherlands. ICON Group International, Inc., 2006.
Find full text
9
Parker, Philip M. The 2007 Import and Export Market for Yogurt in Denmark. ICON Group International, Inc., 2006.
Find full text
10
Parker, Philip M. The 2007 Import and Export Market for Yogurt in France. ICON Group International, Inc., 2006.
Find full textBook chapters on the topic "Yogurt market"
1
Contois, Emily J. H. "Producing Foods for Dudes." In Diners, Dudes, and Diets. University of North Carolina Press, 2020. http://dx.doi.org/10.5149/northcarolina/9781469660745.003.0004.
Full textAbstract:
In the 2010s, diet soda and yogurt brands combatted the feminized gender coding of their products, as they sought male consumers for brands like Coke Zero, Dr. Pepper Ten, Powerful Yogurt, and Oikos Triple Zero. As food brands jockeyed for market share, advertising and subsequent press deployed gendered assumptions through product flavor, nutrition, product packaging and design, and advertising campaigns full of dude tropes. Such examples include the feminization of sweetness, the masculine coding of protein, the black and grey packaging of food products for men, and how Powerful Yogurt included six-pack abs molded into the side of every yogurt cup.
2
Upadhyay, Aditya, and Neha Chaudhary. "Computer Vision Approach for Detecting Adulteration of Ghee with Foreign Fats – A Survey." In Recent Trends in Intensive Computing. IOS Press, 2021. http://dx.doi.org/10.3233/apc210216.
Full textAbstract:
Ghee is pure clarified fat derived from milk, yogurt and fresh cream. It is most commonly used milk fat product in India. The consumption and production of ghee is consistently increasing by 10% in our country in every year. In comparison to other milk fat product, ghee is expensive and short in demand because of its pleasant taste or high nutrition value. Due to its high cost and demand in market, there are high possibilities to adulterate it with cheap fats like vegetable oil/animal body fats. The adulteration detection of ghee is becoming a serious issue to chemists. Several analytical and instrumental methods are available for the detecting adulteration in ghee based on chemical principles. On the basis of study, it was observed that analytical methods are not suitable to detect the adulteration level of <15%. In recent time, digital image analysis is introduced in the field of adulteration detection in food products. A very few studies found in the area of milk fat adulteration detection with foreign fats using image analysis. Various studies found related to detection of adulteration in Oils (like Extra virgin olive oil, sesame oil etc.) with cheap oil using the various color models (like CIELAB, RGB, HSV, CMYK) and machine learning algorithms.
3
"Pan-European Food Market Segmentation: An Application to the Yoghurt Market in the EU." In Cross-National and Cross-Cultural Issues in Food Marketing. Routledge, 2014. http://dx.doi.org/10.4324/9781315865287-10.
Full text
4
Oussaief, Olfa, Zeineb Jrad, Touhami Khorchani, and Halima El-Hatmi. "Strategies and Technologies for Camel Milk Preservation." In Handbook of Research on Health and Environmental Benefits of Camel Products. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-1604-1.ch003.
Full textAbstract:
This chapter aimed to report the strategies and technologies for camel milk preservation. Raw camel milk is easily spoiled owing to its nutrient content, which provides an ideal substrate for the development of microorganisms. Several traditional methods have been conducted in order to increase the shelf life of camel milk including fumigation of milk containers, simple evaporative cooling, chilling, freezing, pasteurization, and milk processing into many products like fermented camel milk, butter, and ghee. Modern technologies are used nowadays to preserve camel milk including freeze-drying, spray drying, high hydrostatic pressure, and sterilization. Besides, many value-added products are produced like yoghurt, cheese, ice cream, snacks, and camel milk protein hydrolysates, which are used in the field of functional food and nutraceuticals. The non-marketed camel milk is sold at a lower price or consumed at the household level in tea or after processing it into naturally fermented milk.