Scientific and theoretical foundations and current trends in the formation of demand for specialized and functional food products
Abstract
The article presents the results of a study of the factors determining the population's demand for functional and specialized food products. Modern trends in the formation of demand for products for specialized nutrition are studied. It is established that the expansion and maintenance of domestic demand requires the implementation of a targeted state policy based on an effective regulatory mechanism.
About the Authors
G. V. Gusakov
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
V. M. Zhudro
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
T. P. Shakel
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
L. T. Yonchyk
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
References
1. O Doktrine nacional'noj prodovol'stvennoj bezopasnosti Respubliki Belarus' do 2030 goda [About the Doctrine of National Food Security of the Republic of Belarus until 2030]: postanovlenie Soveta Ministrov Resp. Belarus', 15 dek. 2017 g., № 962 // Nac. reestr pravovyh aktov Resp. Belarus'. – 2018. – № 1. – 5/44566.
2. Mojsejonok, A.G. Nezamenimye faktory pitanija / A.G. Mojsejonok [Essential nutritional factors] // Pishhevaja promyshlennost': nauka i tehnologii. – 2017. – № 2. – S. 12–20.
3. Ostal'ceva, O.Ju. Innovacionnyj produkt pitanija kak faktor razvitija potrebitel'skogo rynka [Innovative food product as a factor in the development of the consumer market] / O.Ju. Ostal'ceva // Problemy jekonomiki i juridicheskoj praktiki – 2018. – . №3. – S.43–47.
4. Morgunova, E.M. Innovacionnyj i konkurentnyj potencial pishhevyh produktov napravlennoj jeffektivnosti [Innovative and competitive potential of food products with directional efficiency] / E.M. Morgunova, S.A. Kondratenko // Vestnik Rossijskogo jekonomicheskogo universiteta imeni G. V. Plehanova. – 2022. – № 1. – S. 203–218.
5. Gerasimova, S.V. Teoreticheskie osnovy modelirovanija sprosa na produkciju predprijatija [Theoretical foundations of modeling demand for enterprise products] / S.V. Gerasimova, Ju.A. Matjushkin // Uchenye zapiski Tavricheskogo nacional'nogo universiteta imeni V.I. Vernadskogo. Serija «Jekonomika i upravlenie». – 2014, Tom 27 (66), S. 60–64.
6. Baker, M.T Consumer Acceptance Toward Functional Foods: A Scoping Review / M.T. Baker, P. Lu, J.A. Parrella, H.R. Leggette // National Library of Medicine [Electronic recourse]. – Mode of access: https://www.ncbi.nlm.nih.gov/pmc/ articles/PMC8835010/ – Date of access: 11.05.2023.
7. Ares, G. Influence of three non-sensory factors on consumer choice of functional yogurts over regular ones / Ares G., Giménez A., Deliza R. // ScienceDirect [Electronic recourse]. – Mode of access: https://www.sciencedirect.com/science/article/abs/pii/S0950329309001487?via%3Dihub. – Date of access: 11.05.2023.
8. Acceptance of vitamin D-fortified products in Germany – A representative consumer survey. / Sandmann A. [et al.] // ScienceDirect [Electronic recourse]. – Mode of access: https://www.sciencedirect.com/science/article/abs/pii/S0950329315000427?via%3Dihub – Date of access: 11.05.2023.
9. Consumers’ awareness, acceptance and attitudes towards functional foods in Turkey / А. Büyükkaragöz A // Research Gate [Electronic recourse]. – Mode of access: https://www.researchgate.net/publication/265254231_Consumers%27_awareness_acceptance_and_attitudes_towards_functional_foods_in_Turkey. – Date of access: 21.04.2023.
10. Rezai, G. Functional food knowledge and perceptions among young consumers in Malaysia / G. Rezai // Semantic Scholar [Electronic recourse]. – Mode of access: https://www.semanticscholar.org/paper/FunctionalFood-Knowledge-and-Perceptions-among-in-RezaiTeng/a80e60c4a3ead7edb5ecf6637fd1728d6e147ffb. – Date of access: 27.05.2023.
11. Bech-Larsen, T. The perceived healthiness of functional foods: A conjoint study of Danish, Finnish and American consumers’ perception of functional foods / T. Bech-Larsen, K.G. Grunert // National Library of Medicine [Electronic recourse]. – Mode of access: https://pubmed.ncbi.nlm.nih.gov/12631500/. – Date of access: 27.05.2023.
12. Siegrist, M. Worlds apart. Consumer acceptance of functional foods and beverages in Germany and China / M. Siegrist [et all] // National Library of Medicine [Electronic recourse]. – Mode of access: https://pubmed.ncbi.nlm.nih.gov/26002279/. – Date of access: 01.06.2023.
13. Loizou, E. Investigating the drivers that influence the adoption of differentiated food products / E. Loizou, A. Michailidis, F. Chatzitheodoridis // Emerald Publishing [Electronic recourse]. – Mode of access: https://www.emerald.com/insight/content/doi/10.1108/BFJ-04-2010-0068/full/html. – Date of access: 21.04.2023.
Review
For citations:
Gusakov G.V., Zhudro V.M., Shakel T.P., Yonchyk L.T. Scientific and theoretical foundations and current trends in the formation of demand for specialized and functional food products. Topical Issues of Processing of Meat and Milk Raw Materials. 2022;(17):24-31. (In Russ.)
Views: 176
Email this article 