Pushed into a Crowd: Repositioning Costs, Resources, and Competition in the RTE Cereal Industry

2021 ◽  
Author(s):  
Young Hou ◽  
Dennis Yao
Keyword(s):  
Cereal Industry

Recent advances in applications of ozone in the cereal industry

LWT ◽  
2021 ◽  
Vol 146 ◽  
pp. 111412
Author(s):  
S. Sivaranjani ◽  
V. Arun Prasath ◽  
R. Pandiselvam ◽  
Anjineyulu Kothakota ◽  
Amin Mousavi Khaneghah
Keyword(s):  
Recent Advances ◽  
Cereal Industry

scholarly journals TARGETED ADVERTISING IN THE BREAKFAST CEREAL INDUSTRY

2017 ◽  
Vol 49 (3) ◽  
pp. 382-399 ◽  
Author(s):  
JOSHUA BERNING ◽  
ADAM N. RABINOWITZ
Keyword(s):  
Product Differentiation ◽  
Food Product ◽  
Television Advertising ◽  
Breakfast Cereal ◽  
Data Set ◽  
Policy Makers ◽  
Relationship Of ◽  
Cereal Industry ◽  
The Relationship ◽  
Insight Into

AbstractWe examine the relationship of product characteristics of ready-to-eat breakfast cereal and targeted television advertising to specific consumer segments. We compile a unique data set that includes brand-packaging characteristics, including on-box games, nutrition information, and cobranding. We find that the relationship of television advertising and a cereal's brand-packaging characteristics varies by target audience. Our results provide insight into understanding how manufacturers strategically utilize branding, packaging, and television advertising. This can help industry and policy makers develop food product advertising policy. This analysis extends to other product markets where extensive product differentiation and promotion are present as well.

scholarly journals Greening by grain waste recycling in cereal industry

2020 ◽  
Vol 161 ◽  
pp. 01098
Author(s):  
Roza Dyganova ◽  
Alena Gordeeva
Keyword(s):  
Western Europe ◽  
Waste Recycling ◽  
Technical Solution ◽  
Industrial Complex ◽  
Plant Materials ◽  
Grain Processing ◽  
Poultry Feeding ◽  
Solid Liquid ◽  
The Given ◽  
Cereal Industry

Ecologically feasible ways of cereal wastes recycling are considered and their comparative analysis is carried out. The description of granulation methods for waste is especially investigated and the most effective technical solution for the studied elevator is proposed. Grain wastes of category III are not suitable for cattle and poultry feeding, therefore, they are stored in the territories adjacent to a grain processing enterprise for a certain time, and then they are taken to the landfill or burnt. The wastes include the wastes from the process of grain cleaning with the grain content of not more than 2% and with the presence of straw particles - buckwheat, oats, barley and suction husks, scouring black dust. The given waste type of elevator has properties that make it possible to use them as a secondary material resource. Their recycling acquires an important environmental, economic and energy-saving significance. In Western Europe, the use of solid fuels - granules and briquettes - has become widespread. The main types of plant-growing subcomplex wastes in agro-industrial complex, which are used for solid, liquid or gaseous biofuels production, are straw, cut and husk of cereals crops, peeling, corn shell, flax bonfire and other plant materials.

scholarly journals Use of by-products of millet, amaranth and sorghum grains in bakery production

2020 ◽  
Vol 17 ◽  
pp. 00047
Author(s):  
A.V. Volkova ◽  
A. V. Kazarina ◽  
O. N. Antimonova ◽  
Yu. Yu. Nikonorova ◽  
E. A. Atakova
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Bakery Products ◽  
Systematic Analysis ◽  
Composite Mixture ◽  
Biotechnological Processes ◽  
Processed Products ◽  
Cereal Industry ◽  
Positive Effect

The use of additional gluten-free grain raw materials in the form of flour or secondary raw materials of cereal industry in the recipes of bakery products allows regulating the biotechnological processes of dough maturing and proofing, obtaining a finished product with new functional properties and high nutritional value. The purpose of the research is to justify experimentally the use of processed products of amaranth grain and sorghum for the production of bread of high quality and functionality. The methodological basis of the study is presented by a systematic analysis of the technology for the production of bakery products enriched with promising phyto-fortifiers. In accordance with the chosen methodology, the chemical composition is analyzed and the positive effect of the use of flour from millet grain, sorghum and amaranth seeds in the mixture with premium wheat flour on the quality of bread is experimentally justified. It was found that the introduction of these types of additional raw materials had a positive effect on the activation of baking yeast and the maturation of dough. In the production of bread from wheat flour of the highest grade, it is optimal to use these phyto-fortifiers in the amount of 3% by weight of the composite mixture.

scholarly journals Human-geographical features of cereal industry complex development in Podolian human-geographical region

2014 ◽  
Vol 70 ◽  
pp. 205-213
Author(s):  
Liudmila Melnyk ◽  
◽  
Oksana Kravchuk ◽  
Tetiana Melnyk ◽  
◽  
...  
Keyword(s):  
Geographical Region ◽  
Complex Development ◽  
Cereal Industry

scholarly journals Análise da disposição de consumo por orgânicos em uma indústria de cereais ## Analysis of consumption disposal by organic in a cereal industry

2020 ◽  
Vol 9 (1) ◽  
Author(s):  
Pang Lien Hsu ◽  
Emerson Dietrichkeit ◽  
José Vinícius Santos Barboza ◽  
Jerry Adriani Johann ◽  
Geysler Rogis Flor Bertolini
Keyword(s):  
Unit Cost ◽  
Organic Products ◽  
Additional Amount ◽  
Preliminary Study ◽  
Cereal Industry ◽  
Ground Corn

ResumoO artigo apresentado tem por objetivo analisar se os consumidores estão dispostos e até quanto pagariam para adquirir produtos orgânicos em relação aos produtos tradicionais de uma indústria de cereais do interior do Paraná, sendo escolhidos para o trabalho, os três mais vendidos pela organização: Milho para pipoca, Amendoim e Canjiquinha. O estudo em questão foi aplicado a 221 consumidores em dois supermercados localizados em Cascavel – PR e os resultados foram analisados pelo modelo Bertolini (2009) adaptado. O estudo demonstrou que há consumidores dispostos a pagarem um valor adicional por produtos orgânicos, como também gerou um estudo preliminar em relação aos custos e retornos que a empresa pode sofrer com a oferta dos produtos orgânicos, demonstrando que podem comercializar esses produtos no mercado a um custo unitário superior ao tradicional, além de que foi possível identificar que os consumidores que não pagariam a mais pelo produto orgânico continuariam a consumir o produto tradicional. AbstractThe presented article aims to examine whether consumers are willing to pay and how much they are willing to expend for organic products over traditional products of a cereal industry of Paraná state, for this case the three most sold produtcs by the organization was chosen: Maize popcorn, Peanuts and ground corn grits. The study in question was administered to 221 consumers in two supermarkets located in Cascavel - PR and the results were analyzed by adapted Bertolini model (2009). The study showed that there are consumers willing to pay an additional amount for organic products, but also generated a preliminary study on the costs and returns that the company may suffer by offering these organic products, demonstrating that they can offer these products to the market with a higher unit cost than the traditional, and also it was possible to identify that consumers who would not pay more for organic products continue to consume traditional product.

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