Publication: Nuevos enfoques en la composición de bebidas con ingredientes vegetales dirigidas a consumidores con perfil vegetariano y vegano
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Publication Date
2021
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Sociedad Española de Nutrición Comunitaria
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Abstract
Fundamentos: Los alimentos para dietas para ovolactovegetarianos y con estilo vegano han sido desarrollados por la industria alimentaria de forma muy clara en los últimos 20 años. En cambio, en el campo de las bebidas han tenido menos proliferación por eso se ha realizado el diseño de 5 bebidas aptas para dietas de este tipo incluyendo parámetros de sostenibilidad, reciclado y producción ecológica.
Métodos: Implementación de procesos de investigación, desarrollo e innovación (I+D+i) para productos alimenticios. Estudios de investigación de consumidor de ámbito internacional y de análisis de herramienta de debilidades, amenazas, fortalezas y oportunidades (DAFO) y DAFO por doble entrada o por pares: potencialidades, desafíos, riesgos y limitaciones. Todo ello enmarcado en el marco regulatorio del derecho alimentario de la Unión Europea y de España.
Resultados: 5 bebidas aptas para dietas ovolactovegetarianas y consumidores de estilo de vida vegano. Las 5 con perfiles de composición y nutricional distintos. Todas ellas en un formato individual de 237 ml y con materiales, tanto para envase como para etiqueta, reciclables al 100 %. Con nutrientes complementarios.
Conclusiones: Hay posibilidad de desarrollar para determinados tipos de consumidores, nuevos productos alimenticios adaptados a sus dietas y estilos de vida. Se tiene que profundizar más en el conocimiento de los distintos tipos de consumidores y realizar procesos de I+D+i que satisfagan sus necesidades y requerimientos, aunque sean nichos de mercado pequeños.
Background: Foods for ovo-lacto-vegetarian and veganstyle diets have been clearly developed by the food industry over the last 20 years. On the other hand, in the field of beverages they have had less proliferation due to the design of 5 beverages suitable for diets of this type, including parameters of sustainability, recycling and ecological production. Methods: Implementation of research, development, and innovation processes (R + D + i) for foodstuffs. International consumer research studies and tool analysis of strengths, weaknesses, opportunities and threats (SWOT) and SWOT by double entry matrix: potentialities, challenges, risks and limitations. All this part of the regulatory framework of food law of the European Union and Spain. Results: 5 plant beverages for ovo-lacto-vegetarian diets and vegan lifestyle consumers. The 5 with different ingredients composition and nutritional profiles. All of them in an individual format of 237 ml and with materials, both for packaging and label, that are 100 % recyclable. The nutrients used are complementary. Conclusions: There is the possibility of developing for certain types of consumers, new feedingstuffs adapted to their diets and lifestyle. It is necessary to deepen the knowledge of the different types of consumers and carry out R & D & i processes that satisfy their needs and requirements, even if they are small market niches.
Background: Foods for ovo-lacto-vegetarian and veganstyle diets have been clearly developed by the food industry over the last 20 years. On the other hand, in the field of beverages they have had less proliferation due to the design of 5 beverages suitable for diets of this type, including parameters of sustainability, recycling and ecological production. Methods: Implementation of research, development, and innovation processes (R + D + i) for foodstuffs. International consumer research studies and tool analysis of strengths, weaknesses, opportunities and threats (SWOT) and SWOT by double entry matrix: potentialities, challenges, risks and limitations. All this part of the regulatory framework of food law of the European Union and Spain. Results: 5 plant beverages for ovo-lacto-vegetarian diets and vegan lifestyle consumers. The 5 with different ingredients composition and nutritional profiles. All of them in an individual format of 237 ml and with materials, both for packaging and label, that are 100 % recyclable. The nutrients used are complementary. Conclusions: There is the possibility of developing for certain types of consumers, new feedingstuffs adapted to their diets and lifestyle. It is necessary to deepen the knowledge of the different types of consumers and carry out R & D & i processes that satisfy their needs and requirements, even if they are small market niches.