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This document provides background information on probiotic products and consumer trends. It discusses how consumers now demand healthier, more convenient products and how probiotics can provide health benefits. The document also outlines how manufacturers have responded by developing more functional foods and probiotic products to meet consumer demand for products that enhance health and wellness.
This document provides background information on probiotic products and consumer trends. It discusses how consumers now demand healthier, more convenient products and how probiotics can provide health benefits. The document also outlines how manufacturers have responded by developing more functional foods and probiotic products to meet consumer demand for products that enhance health and wellness.
This document provides background information on probiotic products and consumer trends. It discusses how consumers now demand healthier, more convenient products and how probiotics can provide health benefits. The document also outlines how manufacturers have responded by developing more functional foods and probiotic products to meet consumer demand for products that enhance health and wellness.
Introduction In todays competitive global market, nourishing a positive financial performance is necessary to succeed. Understanding and responding to consumer demands and competitive pressures at the same time reducing the costs of production is a key to achieved success. However, recognizing and responding to customer needs and trends, market competition and managing instability in price of raw materials to achieve sustainability is really a challenge to many businesses. Firms also find it difficult to offer a greater variety of products with superior quality while consistently and cost-effectively producing them. This limit in providing positive financial performance is somehow brought about not only by the constraints in a firms resources but also by the fact that the market today is customer-oriented, wherein consumers want it their way, with quality and cost levels that they have come to expect. This customer orientation is particularly exemplified by the food and beverage industry. Convenience and health have been well-known as vital factors when consumers make choices about purchasing foods and beverages. Consumers now want healthier choices in more convenient packaging and exceptional flavors without sacrificing their finances. Likewise, people today have been determined to have become more hands-on in illness prevention and control. Individuals at the present time take an initiative to look for a food product that will supposedly preclude an illness from occurring. This rapid change in consumer preference is the reason for the increasing need for integration of innovative ideas into the products offered in the market especially in the food and beverage business. Thus, firms make products which have in its formulation ingredients such as herbs, vitamins, minerals, amino acids or additional raw fruit or vegetables. This particular case is the reason why the demand for probiotic products is on the rise. Because of its appeal to consumers and its specific health benefits, these products have become popular among customers. Probiotics have received renewed attention recently from product manufacturers, research studies and consumers. The history of probiotics can be traced back to the first use of cheese and fermented products that were well known to the Greeks and Romans who recommended their consumption. The fermentation of dairy foods represents one of the oldest techniques for food preservation. With this current trend, the researchers had come up with an idea to make probiotic drinks. This proposed product does not only adhere with the idea of innovation but it also offers nutritional advantages like that of other probiotic products but at an affordable price.
Background Information A report provided by a global network of professional firms providing Audit, Tax and Advisory services, KPMG, entitled The global chocolate market remains robustly defiant, and is predicted to grow over the next five years shown that there are three distinct types of buyer, each with different behaviors and demands. These include (a) the convenience buyer or those who are fond of grabbing a bar from a local store or throwing a multi-pack into the trolley during a weekly shop, (b) the luxury buyer, or those who still consider purchasing certain items despite its cost, and (c) the value buyer, or those consumers who look for good value when choosing the products that they buy. The last type of buyer is the common focus of most firms. Considering the increasing rate of people adopting a healthy lifestyle, firms find it necessary to integrate health benefits which are provided by their products. Deloitte Touche Tohmatsu, the largest professional services network in the world by revenue and by the number of professional which provides audit, tax, consulting, enterprise risk and financial advisory, proved another report entitled Food and beverage 2012- A taste of things to come affirming that consumer wants choices. That for them, convenience is by far the most important dynamic, and will continue to be so over the next five years and beyond. Health/nutrition benefits, affordability, taste/freshness, functionality, product availability, and corporate responsibility (CR) issues are among other key consumer drivers. Consumers demand convenience and are willing to pay more for it. As their work habits and lifestyles change, its a tradeoff many are willing to make, especially as disposable income rises in many countries. Its all about time, and the consumer would rather buy time than prepare food. Convenience also drives how distribution channels continue to evolveless so in retail but with significant changes on the food service side, with additional growth potential migrating to the producer. Also further stated in the above-mentioned report, the industry has traditionally competed for market share instead of conditioning consumers to pay for the value they receivethat is, why they should perhaps pay more for certain things like convenience, nutritional benefits, functionality, availability, fair trade, etc. Another crucial driver of consumer is healthy eating, this is a trend that will have considerable influence over company strategies in the next five years. But while consumers want healthy, they often dont know what healthy means and are easily confused. For instance, organic means not enhanced, while functional foods usually signify enhanced. Many manufacturers have either reformulated existing brands with organic ingredients, extended their offerings to include healthier branded products, or have acquired or merged with already-existing organic companies. Retailers, too, have redirected their focus toward healthy eating lifestyles. In addition, the options in the area of functional foods, according to the report, will be getting stronger in the next 5 to 10 years. For those eating healthy, there now could be a variety of possible health benefit claims: organic, low salt, added vitamins, etc. Moreover, an article provided by Rappler.com entitled Top 10 brands Filipinos buy delivers the product brands that Filipino buy. Four key trends emerged, that is health, convenience, beauty and hygiene. As provided by Pana.com.ph, an article entitled What Brands do Pinoys Buy? Kantar Worldpanel Consumer Connection 2013: A Closer Look at Filipino Consumers 3. Health, Filipinos are choosing the healthier lifestyle as their food product choices have changed over the past five (5) years. When it comes to food, there has been a purchase increase in cereals (17 percent), yogurt/cultured milk (9 percent), canned vegetables (6 percent) and biscuits (6 percent). While for beverages, purchase increases are seen in soy milk (20 percent), bottled water (12 percent), energy/sports drink (10 percent), fruit/vegetable juices (7 percent) and powdered milk (6 percent). These increases in purchase behavior have been observed more in North Luzon and Mindanao across socio-economic classes AB, C and E and in mixed and adult homes. Purchases were made from supermarkets and sari-sari stores, based on data from Kantar Worldpanel. This particular case of providing products which does not only satisfy an individuals desires but also provide health benefits is generally the reason why most firms choose to bring healthy innovations in the products that they offer. This need for innovation gave rise to what is termed today as the probiotic products. Probiotics as defined by Wikipedia.org are microorganisms that provide health benefits when consumed, as claimed by some. The term probiotic is currently used to name ingested microorganisms associated with beneficial effects to humans and animals. A significant expansion of the potential market for probiotics has led to higher requirements for scientific substantiation of putative beneficial effects conferred by the microorganisms. According to an article featured in Girlfriendzmag.com written by Rozanne Gelbinovich entitled Do You Need a Probiotic? Go With Your Gut! there are several reasons why people should intake. Probiotics are useful in restoring good bacteria in your system, but if you dont actually have any GI problems, people should be taking them simply as a matter of course. According to Carolyn J. Boyer, personal probiotic consultant for Natren Inc., Probiotics are for everyone. Theyre great for everyday dietary supplementation and for use as a preventive. They assist the immune system to build natural good flora and in the digestive system to help with the bodys pH balance. According to Dr. Ciccone whats key is that everyone has his or her own biochemical makeup and that a specific probiotic treatment regimen will work differently for different peopleor might not work at all. Its always good to give a combination of probiotic strains. Dr. Ciccone states. Youre trying to balance the good bacteria versus the bad bacteria. And its not just for balancing the bacteria; it also helps the immune system. Also according to the aforesaid doctor, probiotics are important for everyoneyoung and old, sick or healthy. There are probiotics for infants, children, teens and adults. Also, its important to purchase probiotics that are live cultures that are housed and shipped refrigerated. Kefir, one type of probiotics, can be made from any type of milk, cow, goat or sheep, coconut, rice, soy or even mixture of water. Although it is slightly mucous forming, the mucous has a clean quality to it that creates ideal conditions in the digestive tract for the colonization of friendly bacteria.
Kefir is made from gelatinous white or yellow particles called grains (Kefir grains). This makes kefir unique, as no other milk culture forms grains. These grains contain the bacteria/yeast mixture clumped together with casein (milk proteins) and complex sugars. They look like pieces of coral or small clumps of cauliflower and range from the size of a grain of wheat to that of a hazelnut. Some of the grains have been known to grow in large flat sheets that can be big enough to cover your hand. The grains ferment the liquid, incorporating their friendly organisms to create the cultured product. The grains are then removed with a strainer before consumption of the kefir and added to a new batch of liquid. Kefir has been accredited with healing powers since the early eighteenth century. Kefir grains were considered a gift from Allah [God] among the Moslem tribes-people of the Caucasus Mountains and the grains were passed down from one generation to the next. Water kefir grains are known by a variety of names, but most commonly are called tibicos, Japanese water crystals, and California bees. The product are made from grains these are not actual grains, but rather clusters of bacteria and yeast living in a symbiotic relationship and held together by a polysaccharide (dextran) produced by Lactobacillus brevis. These clusters of bacteria, yeast, and polysaccharide look like little crystals, or grains of jelly. The bacteria and yeasts in the grains utilize sugar to produce lactic acid, ethanol (a small amount), and carbon dioxide. According to some research, the tibicos culture forms on the pads of the Opuntia cactus from Mexico as hard granules that can be reconstituted in a sugar-water solution as propagating tibicos. There is documentation from the late 1800s of water kefir grains being used in fermented drink made from the sweetened juice of the prickly pear cactus in Mexico. There are, however, stories that place their origin, or at least their use, in Tibet, the Caucasus Mountains, and the southern peninsula of the Ukraine. Pinpointing a place of origin is made even more difficult because water kefir cultures can be found throughout the world and no two cultures are exactly the same. Lack of recorded history also makes it difficult to place an origin date, but it seems likely these grains have been used for many centuries. According to Dr. Perricone, in addition to kefir's ancient reputation as a healthy drink, it has been famously credited with the extraordinary longevity of people in the Caucasus. Hospitals in the former Soviet Union use kefir especially when no modern medical treatment is availableto treat conditions ranging from atherosclerosis, allergic disease, metabolic and digestive disorders and tuberculosis to cancer and gastrointestinal disorders. A number of studies conducted to date have documented kefir's ability to stimulate the immune system, enhance lactose digestion, and inhibit tumors, fungi and pathogens including the bacteria that cause most ulcers. This makes a lot of sense as scientists have since discovered that most ulcers are caused by an infection with the bacterium, Helicobacter pylori and not spicy food, stomach acid or stress, as physicians erroneously believed for years. According to yemoos.com, water Kefir is loaded with valuable enzymes, easily digestible sugars, beneficial acids, vitamins and minerals. Water kefir is also generally suitable for some diabetics (though personal discretion is advised). It also is a nice option if you are trying to avoid the caffeine present in kombucha, but still seeking a probiotic drink. Water kefir supplies your body with billions of healthy bacteria and yeast strains. Some store-bought probiotic foods or supplements can help, but they are not as potent, and do not contain the beneficial yeasts usually (just bacteria). Within your body there are already billions of bacteria and yeast. Your internal microflora support proper digestion, synthesis of vitamins and minerals, and your immune system by warding off foreign and harmful bacteria, yeast and viruses. It has thus long been known to promote and aid in digestion and overall health. Some studies show it may be anti-mutagenic and help manage free radicals in the body. Folic acid (and B vitamins) increases as the length of the ferment increases. Some people let the strained kefir sit on the counter or the fridge another day to increase the folic acid and B vitamin content before drinking (this will increase the acidity too). Kefir may also help reduce blood pressure and cholesterol. As with most things we've personally found, food and health is too difficult to reduce to facts and statistics. While kefir is not a magic bullet for health (what is) we believe kefir has a myriad of possible health benefits, and those will be individual for everyone. Some feel it helps them digest better, others get colds and viruses less often, some get more energy, and some people feel nothing much in particular, but enjoy the taste and value of it over store-bought yogurt, kombucha or kefir. Eventually, there are many proofs that the production of Water Kefir provides lot of benefits to the community as provided in the previous paragraph. The researchers did not only consider the health benefits provided by the products as its differentiation from other products but also the need for innovation which is demonstrated by the fact that the proposed product does not use the usual ingredients for the base of the proposed product. The researchers also believes that with the proposed product, the consumers will not be comprising quality and money since it offers various nutritional benefits given its reasonable price Objectives of the Project Generally, the study aims to determine the feasibility and viability of establishing a business offering probiotic drink made with kefir grains in Baras, Rizal. Specifically, it aims to: 1. Produce quality probiotic drink at a lower price. 2. Open job opportunities to provide employment. 3. Help the Department of Health in promoting good health habits. 4. Generate income
Significance of the Project The study will foster the idea of creating a business establishment that will be producing probiotic drink made with kefir grains. The conduct of the study shall cater the needs of the following: Business Owners. The study shall provide the owners an assurance as to the profitability and feasibility of the business to be established. Consumers. The study shall ensure that the proposed alternative flavored drink will be offering a variety of nutritional values that will be beneficial to its prospective consumer at a reasonable price. Producers and Suppliers. The study also generate a new market for whom suppliers of the said raw goods can offer their products. Locality of Baras. If the business establishment is proven to be feasible and commences operation it will provide job opportunities for people living around the site. Government. The business establishment shall create additional income for the government through taxes to be paid by the business. Future Researchers. The research study can provide supplementary materials for reference on related topics.
Scope and Limitations The study will be focusing on the testing of the feasibility and viability of producing probiotic drink made with kefir grains. The business will be known as Kefir Foods. It will be located at Barangay Santiago, Baras, Rizal and will offer different flavors of probiotic drink. The business will be in the form of Partnership which will be owned and managed by Hener SJ. Garovillas and ________________________. The business will have a capital of Php 1, 000,000.00 which they shall contribute __________. A portion of this capital will be used in the improvement of the infrastructure occupying the land area in the said location and which shall be used as production area. The remaining part be used in purchasing machineries, furniture and fixtures, office supplies, raw materials and all other things inherent in business organization. The management personnel shall have a minimum number of five persons which shall occupy the following positions: (1) managing partner and (2) heads of production, marketing, finance and human resource departments. Their duties and responsibility shall be indicated in the articles of co-partnership. The products shall be offered to different households around the locality of Baras where the business establishment shall be located. The study will also cover different aspects in establishing a business which includes marketing, financial, production, technical and management. Comparison in terms of costs, benefits and nutritional contents between competitor drinks and the business products will also be made. Definition of Terms The following terms used in this study were defined operationally and conceptually for clarity and better understanding. Probiotics. A microorganism introduced into the body for its beneficial qualities. Probiotic Drink. A drink that contains active cultures (live bacteria) in it and is consumed to help the digestive system to digest foods better. Kefir Grains. A combination of yeast and bacteria that resembles cauliflower that is used to produce the probiotic drink. Good bacteria. Are the flip side of bacteria that cause many illnesses, instead making us sick, these bacteria may improve or maintain our health. Bad bacteria. Are bacteria that causes harm to our body, especially to the immune system. Yeast.A microscopic fungus present in the kefir grains consisting of single oval cells that reproduce by budding, and are capable of converting sugar into alcohol and carbon dioxide Fermentation. The process needed to make drink with the kefir grains. Kombucha. A beverage produced by fermenting sweet tea with a culture of yeast and bacteria. Microflora. A bacteria and microscopic algae and fungi, especially those living in a particular site or habitat. Polysaccharide. A carbohydrate (e.g., starch, cellulose, or glycogen) whose molecules consist of a number of sugar molecules bonded together. Lactobacillus. A rod-shaped bacterium that produces lactic acid from the fermentation of carbohydrates. Immune system. A system of biological structures and processes within an organism that protects against disease. To function properly, an immune system must detect a wide variety of agents, known as pathogens, from viruses to parasitic worms, and distinguish them from the organism's own healthy tissue.