Business Model to Reduce Sugary Drink Consumption with an Amazonian Fruit Beverage Sweetened with Yacon Syrup Using Lean Methodologies (#1617)

Authors

Saboya Napan, Angie

Tataje López, Daniela

Perez Paredes, Maribel

Torres Sifuentes, Carlos

Abstract

The predominance of ultra-processed and sugary beverages in the market has created an urgent need for nutritious alternatives. This issue significantly impacts public health, highlighting the necessity for healthier options. Despite efforts by the World Health Organization to promote healthy eating, natural and nutritious products remain scarce. This study offers an innovative solution: an Amazonian fruit beverage sweetened with yacon syrup. To validate this proposal, a combinatory model integrating Lean Startup and Scrum was developed, structured into five phases to enable rapid and efficient product development iterations. The validation process included surveys of 384 university students and adults from socioeconomic levels A/B - C. The beverage was technically and experimentally evaluated, showing high acceptance. Among respondents, 87.5% confirmed the prevalence of ultra-processed products and the difficulty in finding natural options. In organoleptic tests, the beverage received high average scores for taste (3.5), aroma (3.4), and sweetness (3.3) on a 1-to-4 scale. Regarding the business model, 55% of respondents accepted a price range of 7 to 9 soles, and 90% preferred receiving promotions via social media. The study confirms the beverage’s market acceptance and commercial viability. The conclusion is that the proposed product meets the demand for healthy options and demonstrates high market potential.