Productos sin gluten. Etiquetado y distribución en Mercadona S.A.
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2020-01
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Jaén: Universidad de Jaén
Resumen
[ES] El objeto del trabajo es de analizar el etiquetado y distribución de los productos sin gluten (en especial la forma de comercialización que tiene Mercadona con ellos). Mercadona es uno de los líderes en el sector de la venta de estos productos y uno de los establecimientos que prefieren los celiacos por lo que analizaremos el porqué de este éxito. Se observará la manera en la que se etiquetan los productos sin gluten y las diferentes leyes y procesos que se tienen que tener en cuenta a la hora de etiquetar los alimentos. Además, propondremos algunas mejoras a tener en cuenta para su etiquetado y a partir de esto crearemos unas etiqueta nueva e innovadora. Por último, se realizará un cuestionario para observar las preferencias que tienen los consumidores a la hora de consumir alimentos sin gluten y veremos que sensaciones les transmite nuestra nueva etiqueta creada.
[EN] The purpose of this work is to analyze the labeling and distribution of gluten-free products (especially the way that Mercadona has a commercialization with them). Mercadona is one of the leaders in the sector of saling these products and one of the establishment that are prefered by celiacs, so we will analyze the reason for this success. We will observe the way in which gluten-free products are labeled and the different laws and processes that must be taken into account when the food is labeled. In addition, we will suggest some improvements to keep in mind for the labeling and from this, we will create a new and innovative label. Finally, a questionnaire will be carried out to observe the preferences that consumers have when it comes to eating gluten-free foods and we will see what feelings are transmitted to them with our new label.
[EN] The purpose of this work is to analyze the labeling and distribution of gluten-free products (especially the way that Mercadona has a commercialization with them). Mercadona is one of the leaders in the sector of saling these products and one of the establishment that are prefered by celiacs, so we will analyze the reason for this success. We will observe the way in which gluten-free products are labeled and the different laws and processes that must be taken into account when the food is labeled. In addition, we will suggest some improvements to keep in mind for the labeling and from this, we will create a new and innovative label. Finally, a questionnaire will be carried out to observe the preferences that consumers have when it comes to eating gluten-free foods and we will see what feelings are transmitted to them with our new label.