Analysis of consumer preferences regarding fish pâté enriched with a high-protein mineral complex

The subject of the research is the assessment of consumer preferences of residents of Moscow and the Moscow region regarding fish pâté enriched with a high-protein mineral complex (HPMC) based on fish powder from the tail fins of chum salmon. The object of the research is the segment of the pâté market and the behavior of the target audience when choosing functional products. The author examines in detail aspects such as the frequency of pâté and fish product consumption, criteria for product selection (taste, naturalness, price, nutritional value), the level of consumer awareness about functional additives and specifically about HPMC, as well as the willingness to purchase an innovative product. Special attention is given to analyzing factors that can stimulate purchases, such as the informational transparency of packaging, pricing policies, tastings, and expert recommendations. The research was conducted through a voluntary anonymous online survey from November 2025 to February 2026. The sample consisted of 364 respondents – residents of Moscow and the Moscow region, representing the economically active population. Statistical data processing was performed using descriptive statistical methods, and the results were visualized in the form of pie and bar charts. The novelty of the research lies in the comprehensive assessment of the market potential for fish pâté with HPMC – a functional product created using secondary fish raw materials, which aligns with the principles of zero-waste production and rational natural resource use. A significant contribution of the authors to the research is the identification of specific barriers and drivers for consumer acceptance of the novelty: a low awareness of the term "high-protein mineral complex" (47% of respondents are unfamiliar with it) along with a high willingness to purchase (76% expressed intent to buy the product). The main conclusions of the conducted research include: 88% of survey participants have a neutral or positive attitude towards the idea of enriching pâté with HPMC; consumers consider the key attractive properties of the product to be the increased protein content (78%) and mineral substances (72%); the optimal price markup should not exceed 10% – this price threshold is acceptable to 43% of potential buyers. The results confirm the economic feasibility of launching industrial production of fish pâté with HPMC and allow for the formulation of a well-founded market entry strategy, including an educational campaign, effective positioning, and organization of tastings.