Product innovation in isotonic drinks – expectations of Tri-City University students

Authors

  • Michał Świtalski Gdynia Maritime University, Morska 81-87, 81-225 Gdynia, Poland
  • Agnieszka Rybowska Gdynia Maritime University, Morska 81-87, 81-225 Gdynia, Poland

DOI:

https://doi.org/10.26408/118.05

Keywords:

isotonic drink, product innovation, consumer expectations, students

Abstract

The aim of this study was to recognise the expectations of consumers towards isotonic drinks, which was made possible due to the study conducted employing an online survey method. The study group consisted of 162 students. The majority of the consumers surveyed did not consume isotonic drinks, and a large proportion of the drinkers consumed them only occasionally. However, a significant number of students were willing to pay a high price for them, in comparison to the low price of other drinks commonly found on the market. Although fruit flavours were identified as the most preferred flavours of potential beverages, consumers were also interested in new flavours such as tea, herbal, honey and nut. Depending on their declared gender and year of study, respondents indicated different packaging preferences. Interest in purchasing beverages based on natural ingredients and colourants was observed among the students.

References

Asveld, L., Dam-Mieras, R., Swierstra, T., Lavrijssen, S., Linse, K., den Hoven, J., 2017, Responsible Innovation 3. A European Agenda? Springer International Publishing, Switzerland.

2. Badowska, S., 2012, Źródła i inspiracje wprowadzania innowacji produktowych, Zarządzanie i Finanse, vol. 2, pp. 5–23.

3. Bogacz, K., 2021a, I, Kalejdoskop ze świata napojów, Przemysł Fermentacyjny i Owocowo-Warzywny, vol. 65, no. 1.

4. Bogacz, K., 2021b, II-III, Kalejdoskop ze świata napojów, Przemysł Fermentacyjny i Owocowo-Warzywny, vol. 65, no. 2.

5. Bogacz, K., 2021c, VIII-IX, Kalejdoskop ze świata napojów, Przemysł Fermentacyjny i Owocowo-Warzywny, vol. 64, no. 910.

6. Corbo, M.R., Bevilacqua, A., Petruzzi, L., Casanova, F.P., Sinigaglia,M., 2014, Functional Beverages: The Emerging Side of Functional Foods Commercial Trends, Research, and Health Implications, Comprehensive Reviews in Food Science and Food Safety, vol. 13, pp. 1192–1206.

7. EFSA, 2011, Scientific Opinion, EFSA Journal, vol. 9, no. 6.

8. Gironés-Vilaplana, A., Huertas, J.P., Moreno, D., Periago, P., García-Viguera, C., 2016, Quality and Microbial Safety Evaluation of New Isotonic Beverages Uponthermal Treatments, Food Chemistry, vol. 194, pp. 455–462.

9. Girones-Vilaplana, A., Mena, P., Moreno, D., Garcıa-Viguera, C., 2013, Evaluation of Sensorial, Phytochemical and Biological Properties of New Isotonic Beverages Enriched with Lemon and Berries during Shelf Life, Journal of the Science of Food and Agriculture, vol. 94, pp. 1090–1100.

10. Girones-Vilaplana, A., Villano, D., Moreno, D., Garcia-Viguera, C., 2013, New Isotonic Drinks with Antioxidant and Biological Capacities from Berries (Maqui, Acai and Blackthorn) and Lemon Juice, International Journal of Food Sciences and Nutrition, vol. 4, no. 7, pp. 897–906.

11. Jąder, K., 2018, Etnocentryzm w zachowaniach studentów wobec artykułów żywnościowych, Handel Wewnętrzny, vol. 373, no. 2, pp. 200–212.

12. OECD/Eurostat, 2018, Oslo Manual 2018: Guidelines for Collecting, Reporting and Using Data on Innovation, 4th Edition, The Measurement of Scientific, Technological and Innovation Activities, Paris/Eurostat, Luxembourg: OECD Publishing.

13. Pivnenko, T.N., Esipenko, R.V., Kovalev, A.N., 2018, Functional Isotonic Drinks Based on the Tissue Fluid of Rhopilema Jellyfish, Тiechnologija Prodowolstwiennych Рroduktow, vol. 8, no. 4, pp. 141–149.

14. Polski Kongres Napojowy 2019, Przemysł Fermentacyjny i Owocowo-Warzywny, vol. 10, pp. 1–38.

15. Porfírio, M., Gonçalves, M., Borges, M., Leite, C., Santos, M., Silva, A., Fontan, G., Leão, D., Jesus, R., Gualberto, S., Lannes, S., Silva, M., 2020, Development of Isotonic Beverage with Functional Attributes Based on Extract of Myrciaria jabuticaba (Vell) Berg, Food Science and Technology, vol. 40, no. 3, pp. 614–620.

16. Ramadani, V., Gërguri, S., 2011, Innovation: Principles and Strategies, Strategic Change, vol. 20, no. 3–4, pp. 101–110.

17. Ramadani, V., Hisrich, R.D., Abazi-Alili, H., Dana, L., Panthi, L., Abazi-Bexheti, L., 2019, Product Innovation and Firm Performance in Transition Economies: Amulti-Stage Estimation Approach, Technological Forecasting & Social Change, pp. 271–280.

18. Stasiuk, E., Przybyłowski, P., 2015, Elektrochemiczne wskaźniki jakości w ocenie napojów izotonicznych, Problemy Higieny i Epidemiologii, vol. 96, no. 4, pp. 827–829.

19. Stasiuk, E., Przybyłowski, P., 2017, Osmolality of Isotonic Drinks in the Aspect of Their Authenticity, Polish Journal of Natural Sciences, vol. 32, no. 1, s. 161–168.

20. Styburski, D., Dec, K., Baranowska-Bosiacka, I., Goschorska, M., Hołowko, J., Żwierełło,W., Skórka-Majewicz, M., Janda, K., Rosengardt, A., Gutowska, I., 2019, Can Functional Beverages Serve as a Substantial Source of Macroelements and Microelements in Human Nutrition? Analysis of Selected Minerals in Energy and Isotonic Drinks, Biological Trace Element Research, vol. 197, pp. 341–348.

Downloads

Published

2021-06-30

How to Cite

Świtalski, M., & Rybowska, A. (2021). Product innovation in isotonic drinks – expectations of Tri-City University students. Scientific Journal of Gdynia Maritime University, 1(118), 62–74. https://doi.org/10.26408/118.05

Issue

Section

Articles

Most read articles by the same author(s)