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I was worried about all the assessments. I haven't been exposed to any similar assignments before, but I will make a clear plan to make sure I can do it.
I feel better than before and understand what I should do when the teacher taught me some important key points.

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Angelov, A  and Gotcheva, V  2018, "Oats as a matrix of choice for developing fermented functional beverages", national library of medicine, Journal of food science and technology, 55(7), pp.2351-2360.

Lactic acid bacteria beverage, commonly known as LAB beverage, refers to a group of drinks and beverages such as wine and beer. The LAB is a group of bacteria responsible for the fermentation processes both as a spoilage agent and beneficial organisms. Moreover, the LAB bacteria are helpful in the cider and wine production, dairy industry, meat industry, and the fermentation of vegetable products in the production process.

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How will you capture their attention and sell your product?

Kersbergen I and Field M  2017, "Visual attention to alcohol cues and responsible drinking statements within alcohol advertisements and public health campaigns: Relationships with drinking intentions and alcohol consumption in the laboratory", national library of medicine, Psychology of addictive behaviors, 31(4), p.435.

In developing a promotional plan for the Lactic acid beverage, this project will concentrate on the high content of ABV hence targeting the grown-up age group where the plan will specifically concentrate on evening/dinner occasions, holidays, and party celebrations. Therefore, the industry has been using traditional and digital forms of marketing to ensure that the target audiences are captured effectively.

First step to a proper promotional plan includes the development of proper styling and a more powerful story for the beverages. The first step should ensure that the bottle of the beverages speaks for itself. Therefore, the consumers' eyes feed effectively through etched images, cardboard boxes, and screen-printed logos.

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benefits of lactobacillus drink

Dong, H & Rowland, L & Thomas, L and Yaqoob, P 2013, "Immunomodulatory effects of a probiotic drink containing Lactobacillus casei Shirota in healthy older volunteers", European journal of nutrition, Berlin/Heidelberg: Springer Berlin Heidelberg, 2013-01-10, Vol.52 (8), p.1853-1863.

In most developed countries, the elderly population continues to increase. Constipation, immunity and high serum cholesterol are several prominent problems. Some reports suggest that drinking lactic acid bacteria can promote innate immunity by increasing NK cell activity and may improve the inflammatory state and promote intestinal digestion in the elderly.
Among young people and children, constipation and immunity often bring trouble to them. Lactic acid bacteria can help intestinal digestion. When we drink lactic acid bacteria, they will enter our small intestine. After entering the small intestine, they will enter the large intestine, which can promote intestinal peristalsis.

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Salanță, LC & Coldea, TE & Ignat, MV & Pop, CR & Tofană,M & Mudura, E & Borșa, A & Pasqualone, A and Zhao H 2020, "Non-alcoholic and craft beer production and challenges", Processes, MDPI, 8(11), p.1382.

Social media marketing is a fast-play in the industry. Despite the presence of the new trending technique, it is vital to upgrade the process by using early offers and the behind-the-scenes offers on the beverages produced in the market. Salanță explore the use of content creators influencers on social media platforms like Facebook; the comments section is a fast reach and outlet to attract individuals to the product in the market. Hence, the creations of adverts on Facebook allow a lot of interactions with different individuals with different cultures that enable the LAB beverages to have a vast audience.

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Waters, DM & Mauch, A & Coffey, A & Arendt, EK & Zannini, E 2015, ‘Lactic acid bacteria as a cell factory for the delivery of functional biomolecules and ingredients in ceral-based beverages: a review,’Critical Reviews in Food Science and Nutrition, vol. 55, no. 4, pp. 503-520.

lactic acid bacteria are helpful in our bodies and act as mini-factories that participate in making bioplastics. Hence, this paper will begin by defining the promotional plan's target audience for the lactic acid bacteria beverage. The target audience includes age, gender, and professional status. Furthermore, the promotional plan will involve the development of the critical platform for the target audience and previous research on the constant promotional procedure for the beverages.

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Fintness (gym)
equipment
fitness sportswear

Fashion
cloths
boss
polo
Adidas
nike
puma
EENK
Off white
loewe
miu miu
patek philippe
versace
Burberry

Make up
lip stick
liquid foundation
eyebrow pencil
eyeliner
highlight
shadow
loose powder

Bag
chanel
ysl
lv
dior
hermes
Ferragamo
fendi
Valentino

Coffee shop
types of coffee bean

Culture
my hometown
park
building
local food
family

Drawing
brush
flower
preson
vision art
abstract

Drink
coffee
mike
water
soda
coco cola Pepsi
fanta
sprite
latic acid bactria beverage

Water bottle

Desk

Sofa

Fragrance lamp

Candle

Skin care
HR
CPB
Aesop
Sisley
Lamer
Jurlique
Lancome
Kiehl's
SK-II

Braclet
Gucci
CHANEL
Tiffany
Pandora
Cartier
Bvlgarl

Perfume

Food
kfc
mcdonald's
subway
hunger jack

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I will go to the supermarket to find material and shoot people's reaction to it and their demand for the drink. For example, if a person has poor digestion, I will take video of his reaction after drinking.

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Gender: all gender
Age: 18 and above

Firstly, in developing the promotional plan, it is necessary to understand the target consumers for the Lactic Acid Bacteria Beverages. Hence, the beverages labeled super low, low, or 0% ABV target consumers between six to thirteen years. In contrast, beverages with high ABV target those aged eighteen and above. Therefore, in developing a promotional plan for the Lactic acid beverage, this project will concentrate on the high content of ABV hence targeting the grown-up age group.

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Which platform is most appropriate to your audience - Facebook or blog? Why?

Brien, MC & McCoy,TP &  Rhodes S D & Wagoner, A and Wolfson, M 2008, "Caffeinated cocktails: energy drink consumption, high‐risk drinking, and alcohol‐related consequences among college students", national library and media, Academic Emergency Medicine, 15(5), pp.453-460.

The promotional plans currently utilized in the industry include, wrapping the product, blogging the beverage and generating a Unique Selling Product. These techniques have been essential in the Lactic Acid Bacteria Beverage promotional plan. However, it is essential to develop new and trending techniques that capture individuals interested in consuming beverages with high ABV content with special occasions in play.

Facebook carries a high capacity of the individuals consuming the beverages with the high ABV content; hence, by using the platform as a means of promotion, the positive comments from pre-drinking and fellow users of the network is effective in creating the outside feeling in a consumer of a feel-good experience. Thus, through activities such as sporting events evening/dinner occasions, the contributors will know and feel appreciated from the comments provided on the social media platform.

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https://www.youtube.com/watch?v=7Zunt9-ITtI

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Yakult | Every Day is a Yakult Day | Full TV Ad 30"