• Agribusiness and Information Management
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• 제3권2호
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• pp.1-8
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• 2011

The main goal of this study is to show promising future food market of Northeast Asia countries, including China, Japan, and South Korea. Drinks market, including soft and alcoholic drinks is selected to show global food companies new opportunities for next strategic movements. Market Attractiveness Matrix is developed based on BCG matrix as a main framework for this study. CDI (Category Development Index) is also used. It is found that Asia-pacific has fast-growing markets and it has strong potential for future investment. Northeast Asia countries (China, Japan, and South Korea) turned out to be ones of the most attractive regional markets. However, European drinks market is saturated even though its size is still big. This study suggests that Northeast Asian market be considered a market for the next strategic movement and investment.

• 한국산학기술학회논문지
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• 제12권5호
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• pp.2133-2141
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• 2011

세계적으로 건강기능식품의 주변 환경은 매우 빠르게 변하고 있다. 2012년 세계기능성 음료시장은 269억달러 규모, 아태지역 시장은 136억달러 규모가 될 것으로 전망하고 있다. 국내 먹는 샘물 시장은 2008년 4,400억원 규모를 형성하고 있고, 제주삼다수의 매출액은 891억원이다. 그러나 "제주삼다수"라는 브랜드는 한계성을 지니고 있다. 이에 대한 방안으로 제주물의 품질 우수성을 알리는 포괄적인 광고가 필요하며, 제주 물을 이용한 기능성 음료 및 혼합음료 개발의 성공 가능성을 높이기 위해서 제주워터(Jeju Water)라는 글로벌 통합브랜드 개발이 필요하다. 기능성 및 혼합음료 제품개발시 제주지역의 농산물의 기능성을 적극 활용해 물산업과 제주의 1차산업을 연계해 농산물의 과잉생산 처리와 고부가가치화를 촉진시킬 필요가 있다.

• 한국조리학회지
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• 제12권4호
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• pp.213-224
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• 2006

This study was to investigate the factors affecting drinking Korean traditional beverages and the drinking habits of college students in Seoul. The research was carried out by asking them to drink 10 kinds of traditional drinks. They were composed of 45.5% of boys and 54.5% of girls who were $18\sim21$ years old, studying food related science (63.9%), and mostly (86.6%) living in a nuclear family in collective residents (60.4%) like an apartment. The number of students whose family's monthly incomes were over 3 million won was the largest as 37.1%. Their mothers were housewives (58.4%) mostly aged $46\sim50$ as 47.0%. In the research on the preference of students for the traditional drinks, most of them, 78.7%, showed their liking for the drinks because of their good taste (61.%). The number of students who answered they got the drinks by homemaking was the largest as 39.6%. Most of them, 66.3%, preferred fruit drinks, 19.8% soda drinks, 11.4% traditional drinks and 2.5% functional drinks. 31.2% of the drinks mostly taken at home was green tea, followed by sweet rice drink, Shik-hae. Among the drinks coming into the market, sweet rice drink was preferred in general as 25.7%, and the next was green tea 16.8%, ume drink (Maesil tea) 14.9%, rice tea 13.9%, fruit punch (Sujeonggwa) 11.4%, black tea 7.9%, honey tea 4.5%, ginseng tea 2.5% and jujube tea 2.5%. In the research on 'whether the students had experience preparing the traditional drinks or not', many of them, 62.4%, answered "No". And in the questionnaire asking on 'whether they liked to receive a training on making traditional drinks or not', 87.6% of them showed their wish to get the training. In the question on the reason why the students did not like to take the training on traditional drinks, the number of students who answered that it was complicated and hard to prepare was the largest as 53.0%.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2002년도 정기총회 및 제29차 춘계국제 학술발표대회
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• pp.82-89
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• 2002

Acid dairy drinks(ADD) are a worldwide product existing in many variations: fruit milk drinks, yogurt drinks, soy milk, butter milk, whey drinks and kefir etc. These drinks are marketed with different shelf lives depending on processing: -Short shelf life(maximum 3 weeks, cold storage) - Long shelf life(2 to 9 months, pasteurized, sterilized or retorted) Acidic protein drinks tend to a separation or destabilization process in the absence of stabilizing system during the shelf life of the ADD. A phase separation results in sedimentation of large particles at the bottom of the package and/or the formation of a serum layer at the top(whey off). These beverages are usually composed of an acid dairy phase (fermented base)or a natural base(milk, soymilk etc.)with an acidic medium (fruit phase: pulp, fruit concentrate etc.) which can be flavored. Sugar and stabilizers are added. It has been proved since the late 1950's that adding high methoxy pectin (HM pectin)to acid milk drinks is the best way to prevent the formation of a sediment and/or the whey off. In this presentation, we explain about stabilization mechanism of ADD induced by pectin. Applications and market trend of ADD in Asia and Europe are explained.

• 치위생과학회지
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• 제15권4호
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• pp.419-423
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• 2015

시판 중인 에너지음료의 법랑질 부식능을 알아보기 위하여 판매량이 높은 3종의 에너지음료와 대조군으로 생수를 선정하였다. 각 음료의 pH와 적정산도를 측정하고, 우치시편을 제작하여 음료에 각각 1, 3, 5, 10, 15, 30분을 침지한 후 나타나는 양상을 표면미세경도계를 이용하여 측정한 결과, 다음과 같은 결론을 얻었다. 대조군을 제외한 모든 음료에 구연산이 첨가되어 있었다. 에너지음료의 평균 pH는 $3.01{\pm}0.44$로 번인텐스에서 $2.51{\pm}0.01$로 가장 낮았다. 적정 산도의 평균은 pH 5.5에서 2.98 ml로 번인텐스에서 3.59 ml로 가장 높았다. 모든 에너지음료가 침지시간이 증가함에 따라 표면경도가 감소하였으며 음료 30분 처리 후 표면 경도값은 레드불에서 $119.72{\pm}15.16$ VHN으로 가장 낮은 경도값을 보였고, 핫식스 $208.75{\pm}10.99$, 번인텐스 $210.47{\pm}8.01$ 순이었다. 실험에 사용된 모든 에너지음료는 치아 법랑질에 부식을 유발하였으며, 음료처리 전과 후에 레드불이 가장 낮은 법랑질 표면 경도 값을 보여 실험에 사용한 에너지 음료 중 가장 많은 법랑질 부식을 유발하였다. 이로써 구연산을 함유하고, pH가 낮은 에너지 음료의 섭취는 치아표면경도를 감소시켜 부식을 유발하는 것으로 생각된다.

• 산업진흥연구
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• 제2권1호
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• pp.31-38
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• 2017

본 연구는 에너지음료시장 활성화를 위한 패키지디자인 연구전략에 관한 탐색적 연구로써 2016년10월 24일부터 28일까지 국내외에 판매 중인 에너지음료의 사례분석과 에너지음료 패키지디자인의 선호도를 연구하였다. 연구 결과 첫째, 에너지음료의 패키지디자인 중 색상에 대한 사항으로 파란색과 붉은색의 두 가지 색상에 대하여 선호도가 높게 나타났다. 특히 파란색은 62.8%로 가장 선호도가 높았으며 색상을 선택한 이유로는 에너지음료를 떠올리는 이미지이며 눈에 잘 띄어서 그렇다는 응답이 높았다. 둘째, 에너지음료의 포장재질에 대한 선호도를 조사한 결과 대부분 캔과 유리재질을 선택하였으며 그 중 캔에 대해 가장 선호했다. 셋째, 캘리그래피에 대한 선호도 조사한 결과 거친 이미지를 선호하여 에너지음료가 주는 역동적인 이미지로 인한 것으로 보여 진다. 넷째, 패키지디자인 인식은, 어느 한 요소보다는 전체적인 이미지를 중시하였다. 연구의 한계점은 연구 조사 대상이 대전, 충남지역 대학생만 대상으로 연구하여, 향후 패키지디자인의 전반적인 요소와 다양한 연구 대상을 분류하여 에너지음료의 주요 소비층 및 소비지역을 고려한 연구가 이루어져야 할 것이다. 본 연구에서는 패키지디자인은 어느 한 요소를 중요시하기 보다는 전체적인 제품 이미지에 맞게 패키지디자인 전략이 필요하다는데 연구의 시사점과 의미가 있다.

• 한국식품조리과학회지
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• 제32권5호
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• pp.637-647
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• 2016

Purpose: This research was to understand the consumer awareness and consumption of natural carbonated drinks in Korea. Methods: A survey was conducted enrolling adults over the age of 20, residing in Seoul and its metropolitan area, and who consumed natural carbonated drinks. Data analysis of 544 valid samples was performed using SPSS 17.0. Results: The study showed that consumers mostly purchased natural carbonated water the most, primarily as a water substitute. However, many other usages that the consumer selected showed a possibility for a more versatile usages of natural carbonated drinks. As for the reason of purchase, 'interest in a new product' showed the highest mean value. The factor 'interest in a new product', 'interest in its effectiveness on skin care and diet', 'lower-calorie products', 'health benefits from the usage of natural flavoring and coloring' and 'recommendation from acquaintances' showed statistically significant higher values for women than men. The most frequent and preferred location for purchase were large discount stores, and the most preferred, major informants were in the order 'tasting events at marts and department stores', 'TV/radio advertisement' and 'recommendations from family/friends'. Analysis of the purchase intent showed high interest for non-alcoholic natural carbonated drinks. Conclusion: The study results can be used as baseline data to establish marketing strategies in the emerging natural carbonated beverage market.

• 한국식품영양학회지
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• 제20권4호
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• pp.501-508
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• 2007

With the goal of searching for the ways to help market traditional beverages as take-out products, this study conducted a survey over men and women over 20 years of age in Seoul and Gyeonggi Province. Their perceptions of importance in choosing traditional beverages and conventional drinks were examined for difference. As a result, taste, reliability, health, flavor, and price were important at general beverage, while taste, health, flavor, reliability, price, and color were in choosing traditional beverages. The participants mentioned recovery from fatigue as the most favorable added feature of traditional beverages, which was followed by beneficial for adult diseases and facilitating digestion. Their preferences toward using them to satisfying a sense of hunger was relatively low. The participants preferred price range was $3,000{\sim}3,500$ won, their favorite ingredients were functional ones, and their favorite shop design was a traditional style. It seems that the marketability of traditional beverages as take-out products is high. The promotion and development efforts should involve marketing to women, differentiation strategies from other drinks, a graceful image, reliable drinks, and additional functions such as recovery from fatigue and can benefit adult diseases.

• 한국축산식품학회지
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• 제44권2호
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• pp.255-268
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• 2024

Probiotic products have long been recognized for their health benefits. Additionally, milk has held a longstanding reputation as a dairy product that offers high-quality proteins and essential micronutrients. As awareness of the impact of food on health grows, interest in functional products such as probiotic dairy products is on the rise. Fermentation, a time-honored technique used to enhance nutritional value and food preservation, has been used for centuries to increase nutritional value and is one of the oldest food processing methods. Historically, fermented dairy products have been used as convenient vehicle for the consumption of probiotics. However, addressing the potential drawbacks of fermentation has recently led to increase in research on probiotic dairy drinks prepared without fermentation. These non-fermented dairy drinks have the advantage of maintaining the original flavors of milk drinks, containing potential health functional probiotics, and being an alternative dairy product that is helpful for probiotics intake. Currently, research on plant-based dairy products is rapidly increasing in the market. These developments might suggest the potential for novel forms of non-fermented dairy beverages with substantial prospects in the food market. This review aims to provide an overview of milk-based dairy beverages, both fermented and non-fermented, and discuss the potential of non-fermented dairy products. This exploration paves the way for innovative approaches to deliver probiotics and nutrition to consumers.

• Journal of Nutrition and Health
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• 제9권3호
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• pp.31-34
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• 1976

This study was designed to find out the mineral contents in Korean foods and constitutes third report on sodium and potassium contents in milk and soft drinks, following part I on vegetables and fruits and part II on cereals. Ten samples of milk and eleven samples of soft drinks of different trade names were collected from the market and analyzed for the contents of sodium and potassium by atomic absorption spectrophotometry. The data will be used as a fundamental guide in planning sodium-restricted diets in Korea.