Paper Details

The study examines the acceptance of non-dairy probiotic drinks by customers and also the feasibility of incorporating them into the menus of hotels and restaurants in Nagpur City. We gave 116 people a structured questionnaire to find out about their demographics, knowledge of probiotic drinks, habits when it comes to non-alcoholic drinks, plans to buy them, flavour and packaging preferences, and what made them want to try non-dairy probiotic drinks. The data shows that most people who filled out the survey are in their twenties and thirties, and that they are either students or working professionals. Although only about 38% have previously heard of specific probiotic drinks like kombucha or kefir, more than half are aware of the broader concept of prebiotic and probiotic functional beverages. Purchase intention for a non-dairy probiotic drink available in hotels and restaurants is generally positive, with a strong inclination towards tropical and citrus flavours, freshly prepared on-site service, and health-related benefits such as improved digestion, detoxification and immunity. Free tasting and communication of health benefits significantly influence the willingness to try and purchase. According to the study's findings, the Nagpur foodservice industry offers a promising market for non-dairy probiotic drinks as long as the product positioning emphasizes taste, health benefits, and experiential marketing through sampling.

Acceptance, Non-Dairy Probiotic Drinks, Non-Alcoholic Drinks, Feasibility in Hotels and Restaurants