Profiling children’s snack products in Ireland

2021 ◽  
Author(s):  
Susan Mooney ◽  
Emma Feeney
Keyword(s):  
Snack Products

Cocoa husk application in the enrichment of extruded snack products

2018 ◽  
Vol 43 (2) ◽  
pp. e13866 ◽  
Author(s):  
Antun Jozinović ◽  
Jelena Panak Balentić ◽  
Đurđica Ačkar ◽  
Jurislav Babić ◽  
Biljana Pajin ◽  
...  
Keyword(s):  
Snack Products

scholarly journals EVALUASI EYE TRACKING TERHADAP PERSEPSI WARNA DAN GAMBAR PADA PRIMARY DISPLAY PANEL KEMASAN

2021 ◽  
Vol 20 (1) ◽  
pp. 91-103
Author(s):  
Wirania Swasty ◽  
Arry Mustikawan ◽  
Moh. Isa Pramana Koesoemadinata
Keyword(s):  
Eye Tracking ◽  
Food Packaging ◽  
Decision Making Process ◽  
Data Recording ◽  
Literature Study ◽  
Packaging Design ◽  
Recording Process ◽  
Teenagers And Young Adults ◽  
Primary Display ◽  
Snack Products

 Home industry food packaging displayed on shelves in stores will compete with products from other brands that areplaced close together. In order to attract consumers’ attention and assist them in the purchasing decision-making process, packaging that has a competitive advantage is needed. This research is limited to the Primary Display Panel (PDP) packaging of home industry banana chips. In previous studies, the research used was quantitative, but this does not reveal the whole story. The data recording process can support “what” the participant looks at but does not reveal “why” they look at it. For this reason, this research is aimed to establish a broader understanding of what participants perceive of the packaging design seen using eye tracking methods and why it happened. This study uses qualitative approach. Thestudy consists of three phases: literature study, eye tracking data recording, and data processing and interviews analyzedusing content analysis. The result is colors and images are perceived to be the same by teenagers and young adults. There is no connection between likes and dislikes for colors/images with colors preference in choosing snack products. The results can be used by producers and packaging designers to create packages that generate consumer purchase interest.

scholarly journals Морковь и тыква мускатная на снеки

2019 ◽  
Author(s):  
P.D. Osmolovskii ◽  
A.V. Kornev ◽  
N.N. Vorobeva ◽  
N.A. Piskunova ◽  
S.L. Ignatieva ◽  
...  
Keyword(s):  
High Quality ◽  
Snack Products

Проведена оценка сортообразцов моркови столовой и тыквы мускатной и установлена их пригодность для получения натуральной высококачественной снековой продукции с высоким содержанием каротиноидов: β-каротин в готовом продукте сохранялся на 82,78–87,09% у сортов тыквы и на 81,91% у оранжевой моркови 690В, а лютеин – на 83,17% у желтой моркови П1.The evaluation of varieties of carrots and pumpkin has been carried out and their suitability for obtaining natural high-quality snack products with a high content of carotenoids has been established.

scholarly journals Design of new gluten-free extruded rice snack products supplemented with fresh vegetable pulps: the effect on processing and functional properties

2021 ◽  
Vol 35 (1) ◽  
pp. 41-60
Author(s):  
Katarzyna Lisiecka ◽  
Agnieszka Wójtowicz ◽  
Abdallah Bouasla ◽  
Kamila Kasprzak
Keyword(s):  
Functional Properties ◽  
Gluten Free ◽  
Fresh Vegetable ◽  
Snack Products

scholarly journals The PENGARUH KEMASAN DAN DURABILITY MAKANAN RINGAN BUATAN MALAYSIA TERHADAP ETNOSENTRISME KONSUMEN DI BATAM

2019 ◽  
Vol 4 (1) ◽  
pp. 132
Author(s):  
Tiurniari Purba
Keyword(s):  
Multiple Regression ◽  
Significant Influence ◽  
Research Tool ◽  
Test Results ◽  
F Test ◽  
Statistical Software ◽  
Consumer Ethnocentrism ◽  
Regression Test ◽  
Snack Products ◽  
Made In

This study aims to determine the effect of variable packaging and durability on consumer ethnocentrism in Batam, both partially and simultaneously. The background of this research is due to the rise of types of snack products made in Malaysia circulating in every type of retail in Batam, and very well-selling. This research will be analyzed quantitatively with a research tool using a questionnaire. The results of the questionnaire will be processed with the help of SPSS statistical software. As for what will be tested is the multiple regression test. Regression test results showed that the packaging had no effect on consumer ethnocentrism in Batam. While the durability variable shows a significant influence on consumer ethnocentrism. Simultaneously the F test shows that both packaging and durability affect ethnocentrism. While the determination coefficient test results indicate that the determination test output for the R Square value of 0.817 means that the magnitude of the contribution or contribution of the X1 and X2 variables of 82% to the Y variable and the rest of 18% is the influence of other variables not mentioned in this study.   Keywords: Packeging, Durability, Etnosentrisme, Snack

scholarly journals Pemberdayaan Purna TKW (Tenaga Kerja Wanita) Kecamatan Solokuro, Lamongan

2019 ◽  
Vol 4 (4) ◽  
pp. 475-482
Author(s):  
Mochamad Mochklas ◽  
Achmad Hariri
Keyword(s):  
Migrant Workers ◽  
Group Discussion ◽  
Production Capacity ◽  
Business Group ◽  
Local Market ◽  
Home Based ◽  
National Market ◽  
Work Abroad ◽  
Snack Products ◽  
Female Migrant

EMPOWERMENT OF FEMALE MIGRANT WORKERS RETIREMENT OF SOLOKURO DISTRICT, LAMONGAN. Solokuro Village is one of the majority of the population being Indonesian Migrant Workers (TKI) and Female Migrant Workers (TKW), as for the background of the large number of residents who choose to work abroad due to economic factors and the lack of jobs that can meet the needs of families in the Solokuro village. This PKM activity will provide assistance to the group of women who are retired after TKW “Sinar Berdikari Business Group” by developing a variety of home-based snack products. The solutions offered in this program are: Help increase production capacity and business marketing management, strengthen business group institutions. The solution offered in this program is by providing production tools, training in business management and marketing, facilitating the formation of business groups in a professional manner, assisting in making media marketing business information technology. The method used in this service is the training method combined using the FGD (Focus Group Discussion) method, participatory assistance. From the results of the Sinar Berdikari Business group assistance and the residents of Solokuro Lamongan, innovation needs to be made to make food made from corn with a variety of flavors and shapes to increase partner productivity, equip partners with good managerial, partners will be able to run their businesses effectively and efficiently, train good packaging methods will increase sales of partners to package a product so that it is more attractive and has high selling power, teaching partners with marketing training can increase the sales volume of partners from the local market to the national market and the need for continuous monitoring and coaching so that the business partners and residents of Solokuro Lamongan can develop accordingly hope.

scholarly journals Development of technology and formulation of cracker of high nutritional value

2021 ◽  
Vol 32 ◽  
pp. 03013
Author(s):  
Anna Kovaleva ◽  
Svetlana Galchenko ◽  
Alex Kolchanov
Keyword(s):  
Nutritional Value ◽  
New Technologies ◽  
Healthy Lifestyle ◽  
Chemical Properties ◽  
Product Categories ◽  
Balanced Diet ◽  
Healthy Nutrition ◽  
Physico Chemical ◽  
Snack Products ◽  
Buckwheat Flour

Human nutrition is one of the important factors that determine the health of the population. A fullfledged balanced diet creates conditions for normal physical and mental development, affects the body’s ability to resist the effects of adverse environmental factors. The modern progressive direction of development of the confectionery industry is the creation of new technologies and the development of products of increased nutritional value. Today, a large number of product categories are represented in the structure of the snack market. One of the trends of recent years in the snack market is an increase in the consumption of natural snack products (nuts, seeds, dried fruits). In large part, this is due to the desire of consumers to live a healthy lifestyle. Therefore, products that carry the idea of proper and healthy nutrition are increasingly appearing on the market. This is what the developed product is a cracker with enhanced nutritional value. In the course of the study, the technology and recipe of the cracker of said increased nutritional value were developed. This result was achieved by adding buckwheat flour and cheese to the recipe. The additives used allowed crackers to be made with high organoleptic and physico-chemical properties. At the same time, the optimal recipe was determined, in which wheat flower was replaced with 40% buckwheat flour. The analysis of the chemical composition and nutritional value of the developed cracker samples of increased nutritional value proved the validity of the additives introduced. Due to the introduction of these ingredients, the contents of B vitamins (B1, B2, B4, B6), dietary fiber, as well as other nutrients like magnesium, potassium, calcium, zinc, copper, molybdenum, sodium and chlorine, increased.

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