ASSORTMENT CONCEPT FOR SPORTS PLANT DRINKS

  • I. Pushmina Siberian Federal University, Krasnoyarsk, Russian Federation http://orcid.org/0000-0003-3783-3535 root1986@mail.ru
  • M. Kudryavtsev Siberian Federal University, Krasnoyarsk, Russian Federation; Siberian Law Institute of the Ministry of Internal Affairs of Russia, Krasnoyarsk, Russian Federation; Siberian State University of Science and Technology named after Academician M.F. Reshetnev, Krasnoyarsk, Russian Federation; Krasnoyarsk State Pedagogical University named after V.P. Astafyev, Krasnoyarsk, Russian Federation http://orcid.org/0000-0002-2432-1699 kumid@yandex.ru
  • V. Pushmina Krasnoyarsk State Pedagogical University named after V.P. Astafyev, Krasnoyarsk, Russian Federation http://orcid.org/0000-0003-3799-4128 19860427@mail.ru
  • A. Osipov Siberian Federal University, Krasnoyarsk, Russian Federation; Siberian Law Institute of the Ministry of Internal Affairs of Russia, Krasnoyarsk, Russian Federation; Krasnoyarsk State Medical University named after Prof. V.F. Voino-Yasenetsky, Krasnoyarsk, Russian Federation http://orcid.org/0000-0002-2277-4467 Ale44132272@ya.ru
  • A. Savchuk Krasnoyarsk State Pedagogical University named after V.P. Astafyev, Krasnoyarsk, Russian Federation http://orcid.org/0000-0003-0639-6950 Savchuk.A.n@mail.ru
  • A. Aminov South Ural State University, Chelyabinsk, Russian Federation http://orcid.org/0000-0003-0440-6553 aminovas@susu.ru
  • V. Kuzmin Siberian Federal University, Krasnoyarsk, Russian Federation http://orcid.org/0000-0002-4190-1628 atosn35@mail.ru
  • S. Doroshenko Siberian Federal University, Krasnoyarsk, Russian Federation http://orcid.org/0000-0002-8593-1685 trisha246@yandex.ru
  • T. Arutyunyan Siberian Federal University, Krasnoyarsk, Russian Federation; Siberian State University of Science and Technology named after Academician M.F. Reshetnev, Krasnoyarsk, Russian Federation http://orcid.org/0000-0001-6807-9059 nayka.07@mail.ru
DOI: https://doi.org/10.14529/hsm180308
Keywords: Consumer preferences, students involved in sports, mass-produced sports plant drinks, ways of optimizing nutritional value, assortment concept

Abstract

Aim. The aim of this article is to establish the way of optimizing the nutritional value of mass-produced sports plant drinks to improve their consumer properties and create the assortment concept based on the results of the survey on consumer preferences of students involved in sports. Materials and Methods. We studied the questionnaires of the real and potential consumers of sports plant drinks. Questionnaires for the survey were prepared in advance and contained open questions with one or several possible answers. The survey on consumer preferences in sports plant drinks was conducted among students involved in physical education and sports aged 20 and older. The sample consisted of 200 university students selected randomly (undetermined approach). Results. Based on the results of the survey, we established the ways of optimizing nutritional value and created an assortment concept for mass-produced sports plant drinks with vegetable derivatives as a promising source of functional ingredients to improve the abovementioned drinks and their consumer properties. Conclusion. Further studies should be aimed at establishing consumer preferences considering package volume and design, intensity and type of sweeting agent, additional information on consumer experience and properties. We are also planning to study the design and development of recipes and technological schemes for the new types of mass-produced sports plant drinks, providing the possibility of variable assortment development and development of the distribution strategy.

References

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22. Milner J.A. Functional Foods and Health: a US Perspective. British J. Nutrition, 2002, vol. 88, suppl. 2, pp. 151–158. DOI: 10.1079/BJN2002680
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26. Schmidl M.K., Labuza T.P. Essentials of Functional Foods. London, Springer, 2004. 406 p.
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28. Siro I., Kapolna E.3., Kapolna B., Lugasi A. Functional Food. Product Development, Marketing and Consumer Acceptance – A Review. Appetite, 2008, vol. 51, no. 3, pp. 456–467. DOI: 10.1016/j.appet.2008.05.060
29. Stecchini M.L. Del Torre M. The Food Safety Management System. Vet Res Commun, 2005, suppl. 2, pp. 117–121. DOI: 10.1007/s11259-005-0023-3
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References on translit

1. Gabinskaya O.S. Potrebitel’skiye predpochteniya v otsenke kriteriyev i faktorov konkurentosposobnosti napitkov: monografiya [Consumer Preferences in the Evaluation of Criteria and Factors of the Competitiveness of Beverages. Monograph]. Kemerovo, Kemerovo Institute (branch) of RGTEU Publ., 2011. 200 p.
2. Kalinin V.M., Poznyakovskiy V.M. Aktual’nyye voprosy pitaniya: vitaminy i mineral’nyye veshchestva pri zanyatiyakh fizicheskoy kul’turoy i sportom [Actual Nutrition Issues. Vitamins and Minerals in Physical Training and Sports]. Tomsk, Tomsk State Pedagogical University Publ., 2008. 160 p.
3. Koleman E. Pitaniye dlya vynoslivosti [Nutrition for Endurance], Transl. from Engl. Murmansk, Tuloma Publ., 2005. 192 p.
4. Gryaznykh A.V., Nenasheva A.V., Aminov A.S. Pitaniye i sport: monografiya [Nutrition and Sport. Monograph]. Chelyabinsk, South Ural St. Univ. Publ., 2015. 99 p.
5. Pushmina I.N. [Tendencies of Naturalness – a Priority Direction of Creating Therapeutic and Preventive Drinks]. Pivo i napitki [Beer and Drinks], 2009, no. 4, pp. 28–29. (in Russ.)
6. Pushmina V.V., Pushmina I.N., Karelina A.V. [Formation of Directions for Optimizing the Nutritional Value of Functional Products on the Basis of the Results of a Sociological Survey]. Regional’nyy rynok v usloviyakh krizisa: sbornik materialov 1 Vserossiyskoy nauchno-prakticheskoy konferentsii s mezhdunarodnym uchastiyem [Regional Market in the Conditions of Crisis. Collection of Materials of the All-Russian Scientific and Practical Conference with International Participation], 2017, pp. 258–264. Available at: http://Lib3.sfu-kras.ru/ft/LIB2/ELIB/b65/free/i-709723861.pdf.
7. Pushmina I.N., Pushmina V.V. [Principles of Forming the Quality of Safe Functional Drinks Using Vegetable and Mineral Raw Materials of Siberia]. Prodovol’stvennyy rynok: sostoyaniye, perspektivy, ugrozy: sbornik statey mezhdunarodnoy nauchno-prakticheskoy konferentsii [Food Market. State, Prospects, Threats. Collection of Articles of the International Scientific and Practical Conference], 2015, pp. 68–72. (in Russ.)
8. Distribution of the Population of the Krasnoyarsk Territory by Sex and Individual Age Groups at the Beginning of the Year. Official Statistics of the Territorial Body of the Federal State Statistics Service for the Krasnoyarsk Territory. Krasnoyarsk, 2016. Available at: http://krasstat.gks.ru/wps/wcm/connect/rosstat_ts/krasstat/resources.
9. Technical Regulations of the Customs Union On the Safety of Certain Types of Specialized Food Products, Including Dietary Curative and Dietary Preventive Nutrition (TP TC 027/2012). The Decision of the Board of the Eurasian Economic Commission of 18.10.2012 no. 191. Reference Legal System ConsultantPlus. Available at: http://www.consultant.ru.
10. Technical Regulations of the Customs Union On Food Safety (TP TC 021/2011). The Decision of the Board of the Eurasian Economic Commission on 09.12.2011 no. 880. Legal Reference System ConsultantPlus. Available at: http://www.consultant.ru.
11. Paken P. Funktsional’nyye napitki i napitki spetsial’nogo naznacheniya [Functional Drinks and Special Drinks], Transl. from Engl. St. Petersburg, Profession Publ., 2010. 496 p.
12. Arai S. Global View on Functional Foods: Asian Perspectives. British J. Nutrition, 2002, vol. 88, supp. 2, pp. 139–143. DOI: 10.1079/BJN2002678
13. Bigliardi B., Galati F. Innovation Trends in the Food Industry: The Case of Functional Foods. Trends in Food Science & Technology, 2013, vol. 31, no. 2, pp. 118–129. DOI: 10.1016/j.tifs.2013.03.006
14. Biliaderis C.G., Jzydorczyk M.S. Functional Food Carbohydrates. CRC Press, 2003. 577 p.
15. Blackman A.W., Seligman E.J., Solgliero G.C. An Innovation Index Based Upon Factor Analysis. Technological Forecasting and Social Change, 1973, vol. 4, pp. 301–316. DOI: 10.1016/0040-1625(73)90060-7
16. Casey M.A., Krueger R.A. Focus Group Interviewing. H.J.H. MacFie and D.M.H. Thomson (Eds.) Measurement of Food Preferences. London: Blackie Academic and Professional, 1994, pp. 77–96. DOI: 10.1007/978-1-4615-2171-6_4
17. Dietary Reference Intakes. Applications in Dietary Assesment. Washington: Institute of Medicine: National Academy Press, DC, 2000. 285 p.
18. Galland L. Functional Foods: Health Effects and Clinical Applications. Encyclopedia of Human Nutrition (Third Edition). New York: Applied Nutrition Inc., 2013, pp. 366–371.
19. Gronroos C. From Marketing Mix to Relationship Marketing: Towards a Paradigm Shift in Marketing. Management Decision, 1994, vol. 32, no. 2, pp. 3–20.
20. ISO 9000: 2015 Quality Management Systems. Fundamentals and Vocabulary, IDT.
21. Lucas J. EU-Funded Research in Functional Foods. Britich J. Nutrition, 2002, vol. 88, suppl. 2, pp. 131–132. DOI: 10.1079/BJN2002676
22. Milner J.A. Functional Foods and Health: a US Perspective. British J. Nutrition, 2002, vol. 88, suppl. 2, pp. 151–158. DOI: 10.1079/BJN2002680
23. Moon J.-K., Shibamoto T. Antioxidant Assays for Plant and Food Components. J. Agric. Food Chem, 2009, vol. 57, no. 5, pp. 1655–1666. DOI: 10.1021/jf803537k
24. Roberfroid M.B. Global View on Functional Foods: European Perspectives. British J. Nutrition, 2002, vol. 88, Suppl. 2, pp. 133–138.
25. Schaafsm G., Korstanje R. The Functional Drinks Prophecy. World Food Ingredients, 2004, pp. 44–48.
26. Schmidl M.K., Labuza T.P. Essentials of Functional Foods. London, Springer, 2004. 406 p.
27. Shi J. Functional Food Ingredients and Nutraceuticals: Processing Technologies. CRC Press, 2002. 428 p.
28. Siro I., Kapolna E.3., Kapolna B., Lugasi A. Functional Food. Product Development, Marketing and Consumer Acceptance – A Review. Appetite, 2008, vol. 51, no. 3, pp. 456–467. DOI: 10.1016/j.appet.2008.05.060
29. Stecchini M.L. Del Torre M. The Food Safety Management System. Vet Res Commun, 2005, suppl. 2, pp. 117–121. DOI: 10.1007/s11259-005-0023-3
30. Ford D. (Ed.) Understanding Business Markets: Interaction, Relationships and Networks. London: Academic Press, 2000. 556 p.
31. Verschuren P.M. Functional Foods: Scientific and Global Perspecnives (Summary Report). Britich J. Nutrition, 2002, vol. 88, suppl. 2, pp. 125–130.
Published
2018-09-01
How to Cite
Pushmina, I., Kudryavtsev, M., Pushmina, V., Osipov, A., Savchuk, A., Aminov, A., Kuzmin, V., Doroshenko, S., & Arutyunyan, T. (2018). ASSORTMENT CONCEPT FOR SPORTS PLANT DRINKS. Human. Sport. Medicine, 18(3), 77-89. https://doi.org/10.14529/hsm180308
Issue
Vol 18 No 3 (2018)
Section
Sports nutrition

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