Food Brands Research Articles

Study on consumer food preference and brand association in India: A socio-economic study

In both small and large cities of India, urbanization is observed, accompanied by significant developments across all industries, resulting in increased prosperity. The success of the food and beverage business is further fueled by the aspirations of the emerging middle class to emulate Western lifestyles and explore new culinary experiences (Bamberg 1997). A significant driver of this transformation is the shift from traditional joint families to nuclear families, leading to changes in dietary habits as people veer away from traditional meals. Manufacturers have sought to attract new customers and retain their existing market by strategically marketing their products (Bamberg, 2006). These dynamics necessitate an examination of consumer behavior in relation to specific food brands. The primary objective of this study is to assess how various socioeconomic factors influence consumer food preferences (Gabriel 2004). Specifically, the study aims to identify the food brands that residents of Delhi-NCR associate themselves with. Furthermore, the study investigates the relationship between brand association and consumer behavior, exploring how this connection influences consumer preferences, recommendations of a specific brand, acceptance of its extended product line, and willingness to pay a premium price.

THE IMPACT OF LEMONILO GREEN MARKETING ON PURCHASE INTENTION

Green marketing concept is getting popular in Indonesia and the world. Various food companies start innovating and launching food brands that use environmentally friendly concept. This research aims to identify impact of environmental concern, attitude toward green products purchase and on Lemonilo purchase intention. This research uses quantitative approach method by using primary data sources from e-questionnaire. The research result shows there is a significant impact of environmental concern on attitude toward green products purchase. The research also found that there is a significant impact of attitude toward green products on Lemonilo purchase intention. However, there is no significant impact of environmental concern on Lemonilo Purchase Intention.

(Over)Eating with Our Eyes: An Examination of Mukbang Influencer Marketing and Consumer Engagement with Food Brands

With the popularity and success of food-related social media content, food marketers have begun utilizing social media influencers to promote their food brands. In particular, mukbang—video broadcasts of individuals eating copious amounts of food—is a prominent genre of public social media food exhibition that can provide opportunities for food-related social media influencer marketing. The present study examines how parasocial interaction (i.e. nonreciprocal interpersonal relationships formed with media personalities) with a mukbang social media influencer impacts advertising effectiveness and information credibility. A total of 404 U.S. participants completed an online survey. Structural equation modeling found that participants’ parasocial interactions with mukbang social media influencers predicted perceived source trustworthiness, perceived source expertise, and credibility of the information regarding the food content posted. Furthermore, influencer source credibility and information credibility positively impacted consumer brand and video attitudes, as well as behavioral intentions to consume the foods featured in the social media content. Study results provide evidence-based implications for food-related social media influencer marketing strategies and insight into the important role of information credibility on eating behaviors of social media consumers.

A systematic review and meta-analysis of the effect of digital game-based or influencer food and non-alcoholic beverage marketing on children and adolescents: Exploring hierarchy of effects outcomes.

Videogame livestreaming platforms are an emerging form of digital media, popular with young people, where users watch gaming influencers play videogames. Food and non-alcoholic beverage (hereafter: food) brands have a substantial presence on these platforms, yet no studies have examined the impact of this food marketing on young people. This systematic review and meta-analysis examined the evidence (quantitative or mixed-method) for a relationship between exposure to digital game-based or influencer food marketing, and food-related (brand awareness, attitudes, preferences, purchase, and consumption), and post-consumption (weight, body mass index [BMI], and dental caries) outcomes in young people (≤18 years). Twenty-three databases were searched in March 2021. Twenty-two studies met the inclusion criteria, of which 20 were included in the quantitative synthesis. Meta-analyses indicated food marketing was associated with more positive attitudes and greater preferences (OR = 1.74, p < 0.001 [95%CI: 1.355, 2.232]), and increased consumption (SMD = 0.37, p < 0.001 [95%CI: 0.219, 0.529]). Narrative synthesis indicated that food marketing may increase brand awareness but not pester intent, although data were limited. Evidence suggests that there is a relationship between exposure to food marketing via influencers and digital gaming media, and several food-related outcomes. This is the first quantitative synthesis to demonstrate these relationships; this work has implications for food marketing policy.

Leveraging Ai and ChatGPT for Food Marketing: A Bikanervala Case Study

Bikanervala is a well-known Indian restaurant chain known for its wide selection of delicious sweets, snacks and traditional North-Indian dishes. This case study examines how Bikanervala, a well-known Indian food brand, used AI and ChatGPT to improve their food marketing strategy. Bikanervala intend to use cutting-edge technology to attract customers, streamline marketing efforts and to provide a personalized dining experience. Bikanervala continues to leverage AI and ChatGPT, as the possibilities for culinary discovery are endless. AI is capable of suggesting fusion dishes that combine traditional Indian flavours with world cuisines. Imagine menus evolving in real time based on customer feedback, refining and perfecting new creations with each iteration. The integration of AI will not compromise the trust Bikanervala has cherished for generations. Rather, it reinforces the brand's commitment to providing a memorable dining experience. By seamlessly blending tradition and innovation, Bikanervala is rewriting strategy in the culinary industry and setting new standards in personalization, efficiency and creativity. In a world where technology is transforming every aspect of our lives, Bikanervala is a role model for how AI can be used to improve the artistry of cooking. As we step into this new era of gastronomy, Bikanervala and its AI-powered revolution are leading the way, inspiring our taste buds like never before.

The effects of green brand image on brand loyalty: The case of mainstream fast food brands

AbstractWhile a number of studies have explored consumer attitudes and behaviors towards green brands, the importance of green brand image for mainstream brands is less well understood. This study seeks to explore if the green image of mainstream fast food brands influences consumer loyalty and how their attitudes towards and knowledge of environmental issues may affect perceptions of the environmental performance of fast food brands. Using data gathered from a convenience sample of 2001 Gen Y and Gen Z consumers in France, our study establishes a critical linkage between consumers' environmental values and brand loyalty by including green brand image as a mediator. Further, by exploring mainstream brands, rather than brands that are positioned primarily on green attributes, we find that the mediating effect of green brand image may be dependent on the brand positioning.

Food advertising on YouTube channels aimed at children in Brazil.

To analyze food advertising on YouTube channels aimed at children in Brazil and the interaction of the public with this type of advertising. We analyzed the 10 most popular videos from the 25 YouTube most-watched channels with content aimed at children in the country in 2018. The presence of general advertising, food brands and food services was identified. When there was advertising in the videos, the foods and their respective brands were described, the first being classified according to the NOVA system. In cases of advertising of a specific food brand without its product having been displayed or mentioned, the classification was carried out according to the predominance of that company products. The number of visualizations and interactions ("likes" and "dislikes") was also collected. General advertising was identified in 45.6% of videos, while food and food service advertising was present in 12.9% and 1.6% of videos, respectively. Food advertisements were mostly represented by ultra-processed products (n = 30; 93.8%). In channels led by Kid YouTubers, there was a higher frequency of general advertising, food and food services in the videos. In these channels, the advertisements of food in general and ultra-processed foods were respectively 2.79 and 2.53 times higher than in videos of channels not led by Kid YouTubers. The number of times videos were tagged "liked" was higher in videos with food advertising (1.67 × 105) compared to videos without food advertising (1.02 × 105), p = 0.0272. YouTube is a potential medium for children's exposure and interaction with ultra-processed food advertising. The results of this analysis reinforce the importance of enforcing regulations prohibiting children's advertising on this platform.

I2N: image to nutrients, a sensor guided semi-automated tool for annotation of images for nutrition analysis of eating episodes.

Dietary assessment is important for understanding nutritional status. Traditional methods of monitoring food intake through self-report such as diet diaries, 24-hour dietary recall, and food frequency questionnaires may be subject to errors and can be time-consuming for the user. This paper presents a semi-automatic dietary assessment tool we developed - a desktop application called Image to Nutrients (I2N) - to process sensor-detected eating events and images captured during these eating events by a wearable sensor. I2N has the capacity to offer multiple food and nutrient databases (e.g., USDA-SR, FNDDS, USDA Global Branded Food Products Database) for annotating eating episodes and food items. I2N estimates energy intake, nutritional content, and the amount consumed. The components of I2N are three-fold: 1) sensor-guided image review, 2) annotation of food images for nutritional analysis, and 3) access to multiple food databases. Two studies were used to evaluate the feasibility and usefulness of I2N: 1) a US-based study with 30 participants and a total of 60 days of data and 2) a Ghana-based study with 41 participants and a total of 41 days of data). In both studies, a total of 314 eating episodes were annotated using at least three food databases. Using I2N's sensor-guided image review, the number of images that needed to be reviewed was reduced by 93% and 85% for the two studies, respectively, compared to reviewing all the images. I2N is a unique tool that allows for simultaneous viewing of food images, sensor-guided image review, and access to multiple databases in one tool, making nutritional analysis of food images efficient. The tool is flexible, allowing for nutritional analysis of images if sensor signals aren't available.

When “Global” Becomes a Challenge: The Role of Freshness in Food Brand Preference Formation

This research provides evidence that globally positioned food brands face an inherent trade-off: the advantages of wide global availability and global sourcing can be outweighed by unfavorable perceptions related to freshness. Through five experiments, with participants from developed and emerging markets, the authors demonstrate that global (vs. local) brand positioning cues dampen product purchase intentions; this happens because globally (vs. locally) positioned brands evoke lower freshness perceptions. This effect is particularly pronounced for minimally or moderately (vs. highly) processed product categories, for which freshness considerations are more important. In addition, the negative effects of globally positioned brands can be reduced with secondary freshness cues, such as freshness seals or guarantees, and such a strategy is particularly effective for individuals high in perceived vulnerability to disease.

Developing brand meaning theory: the interplay of tangible attributes and intangible associations in relation to local food brands

PurposeThis study aims to explore brand meaning from a consumer perspective, identifying tangible attributes and intangible associations and their arrangement in brand meaning frameworks. Previous literature has focused on brand meaning flowing from intangible associations, and new insights are offered into the tangible attributes’ contribution to brand meaning.Design/methodology/approachA phenomenological approach was adopted, and meanings were gathered from lived experiences with consumers of local food brands. Quasi-ethnographic methods were used, including accompanied shopping trips to food fairs and local farm shops, kitchen visits and in-depth interviews in and around the county of Dorset in the south-west of England.FindingsThe findings demonstrate that tangible attributes have sensorial and functional brand meanings and are mentally processed. Both hierarchical and flatter patterned approaches are present when connecting attributes and associations. The hierarchical approach reflects both short and long laddering approaches; the flatter alternative offers an interwoven, patterned presentation.Research limitations/implicationsThis is a small in-depth study of local food brands, and the findings cannot be generalised across other brand categories.Practical implicationsLocal food brand practitioners can promote relevant sensorial (e.g. taste) and functional (e.g. animal welfare) attributes. These can be woven into appropriate intangible associations, creating producer stories to be communicated through their websites and social media campaigns.Originality/valueA revised brand meaning theoretical framework updates previous approaches and develops brand meaning theory. The study demonstrates that tangible attributes have meaning and hierarchical connections across tangible attributes, and intangible associations should not always be assumed. An additional patterned approach is present that weaves attributes and associations in a holistic, non-hierarchical way.

Nutritional quality and price of plant-based dairy and meat analogs in the Canadian food supply system.

There has been an increased consumer interest and public health emphasis on plant-based protein foods, resulting in a rise in the availability of highly processed plant-based analogs. The objectives of this study were to assess the nutritional quality and the price of plant-based dairy and meat analogs compared to their respective animal-derived products and to examine the association between processing levels and the nutritional quality among these products. Using a branded food composition database, products in cheese, yogurt, milk, and meat categories were examined (n=3231). Products were categorized as plant-based analogs versus animal-derived products using the ingredient list. Products were examined for their nutrient content, overall nutritional quality using the Food Standards Australia New Zealand nutrient profiling model, price, and processing levels using the NOVA classification. All plant-based analogs had lower protein and higher total carbohydrate, sugar, and fiber content compared to their respective animal-derived products. Compared to their respective animal-derived products, plant-based milk and meat analogs had lower energy, total fat, and saturated fat content; plant-based yogurt and meat analogs had lower sodium content; and all plant-based dairy analogs had lower calcium content. Plant-based cheese and yogurt analogs were more expensive than animal-based products; however, there was no significant difference among milk and meat products. There was no association between processing levels and overall nutritional quality among dairy and meat products. Plant-based analogs may be part of a healthy and affordable diet to reduce the intakes of nutrients of concern; however, additional compositional guidelines and/or labeling may be needed to highlight the differences in the levels of nutrients to encourage.

Natural food flavours: a healthier alternative for bakery industry-a review.

Human beings always remained attracted towards vivid food flavours and aroma. Ever since the food industry came into existence, several brands and industries worldwide have been busy creating storms in the food markets through flavours, aromas, textures and substances to intrigue the consumers' minds. The ingredients that go into the preparation of these food items include a list of various preservatives, taste enhancers, stabilizers, colours and to make it look attractive and delicious but may not be healthy. Most of the flavours that are used by food brands are often chemical based and are synthesized completely in the laboratory. The use of artificial/synthetic flavourings in the form of chemical food additives and taste enhancers lead to long term health issues which include potentialrisks of neurological problems, cytotoxicity, genotoxicity, different types of hypersensitivities and even cancers. Food and Drug Administration (FDA, USA) conduct frequent studies to limit the use of artificial flavouring and additives which are totally chemical based and mimic natural food flavours and extract. Benzaldehyde-an organic chemical closely resembles the flavour of roasted almonds and ethyl vanillin which is 3 times potent thannatural vanilla extract used is various confectionery items. Also several ester derivatives are used for mimicking natural fruit flavours like strawberry, guava and cherry. These chemicals pose a considerable threat to human health, knowingly or unknowingly. Antagonistically, natural food flavours, though not as popular as artificial ones prove to be healthierand carry the same aroma and taste as artificial flavouring agents. This review paper sheds light on the pervasiveness of natural and artificial food flavouring agents in the market, their benefits and drawbacks and how they have been in a constant race for dominating the bakery industry.

The length of brand names influences the expectation of healthiness in foods and preference for healthy foods

AbstractAcross five studies (including one supplementary study), we demonstrate that the length of brand names influences the expectations of healthiness in foods and preference for healthy foods. Specifically, foods with shorter (vs. longer) brand names are perceived as healthier, and consumers prefer such foods. The perceived potency of names and expectations of healthfulness partially mediate the effect. Shorter (vs. longer) names are perceived as less potent; therefore, foods with such names are expected to be healthier, leading to a greater preference. Furthermore, the boundary condition (perceived potency of the brand names) is identified, where a positive effect of name length is not observed when the name includes more potent phonemes. Our findings contribute to the literature on healthy food branding and provide managerial implications for practitioners who are interested in promoting healthy foods.

브랜드 수명 주기별 리뉴얼 전략에 따른 로고 리뉴얼 디자인

The purpose of this study is to find methods for logo renewal design according to the brand life cycle, considering the logo as an important visual tool that represents the brand identity in terms of brand management. This study was conducted through literature study on brand life cycle and brand renewal strategy, an expert survey on logo renewal design, and logo analysis of 35 food and beverage brands with statistical data to determine brand life cycle. The results of the study are three. First, the four stages(introduction, growth, maturity, and decline) of brand life cycle characteristics and renewal strategies were derived. Second, four brand renewal strategies(partial change, total change, repositioning, new image creation) and methods for logo renewal design were proposed based on the life cycle of the brand. Based on this, renewal characteristics for each life cycle were proposed. Third, visual elements of identity that are important depending on the brand life cycle and brand renewal strategy were found. It was found that the addition and subtraction of graphic elements and change of color tone are important in the partial change strategy of the growth period and maturity period, and that the change of signature color is important in the repositioning strategy and the creation of the new image.

외식 기업의 ESG 경영과브랜드 이미지, 기업 명성, 구매의도 간의 관계

This study aims to investigate the relationship between ESG management of food service companies, brand image, corporate reputation, and purchase intention for consumers. The goal was to establish the academic background of ESG management activities and the theory of consumer behavior in the food service industry and to provide academic and practical implications for ESG management activities of food service companies. It is the result of this study. Hypothesis 1, “ESG management will have a positive (+) effect on the brand image”, was adopted. Hypothesis 2, “Brand image will have a positive (+) effect on corporate reputation”, was adopted. Hypothesis 3, “Brand image will have a positive (+) effect on purchase intention”, was adopted. Hypotheses 4 and 5, ESG management was found to have a positive (+) effect on corporate reputation and purchase intention by completely mediating brand image. Hypotheses 4 and 5 were therefore adopted. This study emphasizes the necessity of ESG management of food service companies and the importance of brand image.

Management of Risk and Issues in Franchising of Food Brands: An Empirical Study of Franchisee Owners (2020)

Management of Risk and Issues in Franchising of Food Brands: An Empirical Study of Franchisee Owners (2020)

SEMIOTIC ANALYSIS OF THE CAT FOOD “WHISKAS” ADVERTISEMENT

This article is entitled “THE ANALYSIS SEMOTIC OF WHISKAS AN ADVERTISEMENT CAT FOOD” advertising is communication with the specific purpose of commerce a product or service. Semiotics is the science of signs. This research has the purpose of analysis semiotic in advertisement Whiskas. The analysis research meaning in semiotics and focuses more on and understands a sign and a sign when the sign is advertised Whiskas is a cat food brand that Whiskas has been producing the best cat food since 1958 and we always improve and guarantee the quality and quality of the best nutritional cat food throughout history. This research used the theory Ferdinand de Saussure system signifier and signified. The method employed in this analysis is descriptive qualitative with this Associate in there's an understanding of semiotics in advertisement Whiskas cat food. In the research analysis two questions are signs on advertisement Whiskas and characteristics of advertisement Whiskas. the data analysis takes in the website and YouTube.

Consumer Behavior in Decision Making - What Are the Factors?

It is challenging for businesses that operate in the market to flourish without a grasp of the requirements and habits of the consumer. Sociodemographic, cultural, and psychological factors have an impact on consumer buying behavior and the brands of goods they choose to use and consume. Most of the locally produced goods were just known by their offering name and not by their brand. Delivery of these things has improved over time. The infrastructure of product sales units has undergone significant alteration today. This study's goals are to examine customer behavior in the selection of food brands, as well as the influence of the consumer's sociodemographic and psychological traits. The Republic of Kosovo's citizens provided the study's data. These data are processed using statistical techniques such as utilizing an econometric model through multiple regression analysis to determine which socio-demographic and psychological aspects influence decision-making, using SPSS application software version 26.0. These data were gathered as a function of the study questions. The results of the analysis show that all the variables taken in the study affect the choice of food brands but from the highest impact to the least are as follows: They have the most impact the Revenue with 181%, then we have gender with 150%. Starting with a confidence level of 95% and with a high level of significance, this result is followed by the ranking with the Educational Level with 145%, it is thought that people who have a level of educational achievement are more aware of the quality of the product, the origin of him than people who do not have high educational development. Then it is followed by Age 112% and Profession 89%.

Food Allergens in Ultra-Processed Foods According to the NOVA Classification System: A Greek Branded Food Level Analysis.

Ultra-processed foods' (UPFs') consumption has been positively linked to the presence of allergic symptoms, but it is yet unknown whether this is linked to their nutritional composition or allergen load. This study used the ingredient lists available in the Greek Branded Food Composition Database, HelTH, to classify foods (n = 4587) into four grades of food processing (NOVA1-4) according to the NOVA System. Associations between NOVA grades and the presence of allergens (as an ingredient or trace) were studied. Overall, UPFs (NOVA4) were more likely to contain allergens than unprocessed foods, NOVA1 (76.1% vs. 58.0%). However, nested analyses among similar foods showed that in >90% of cases, processing degree was not linked to allergens' presence. Recipe/matrix complexity was more strongly linked to allergens' presence with NOVA4 foods declaring 1.3 allergenic ingredients vs. 0.4 allergenic ingredients in NOVA1 foods (p < 0.01). Exposure to trace allergens was more common for NOVA4 than NOVA1 foods (45.4% vs. 28.7%), but the extent of contamination was similar (2.3 vs. 2.8 trace allergens). Overall, UPFs are more complex mixtures with higher numbers of allergens per food and are more prone to cross-contamination. However, indicating a food's degree of processing is not sufficient to help identify allergen-free choices within the same subcategory.

The Influence of Green Consumption Values on How Consumers Form Overall Sustainability Perceptions of Food Products and Brands

Recently, increasing numbers of consumers have embraced higher green consumption values and expressed environmental concern through their shopping behavior. These consumers are a promising target group for sustainable products. However, especially in the food sector, it is challenging for consumers to recognize these products because of a multitude of sustainability indicators. Therefore, it is important to understand how green consumers form their perception of product sustainability based on the information provided. This research draws on means–end chain theory and the elaboration likelihood model (ELM) to explain how green consumers form an overall product sustainability perception by considering environmental and social product sustainability benefits. To provide preliminary evidence, we analyzed the survey data of 1,577 European consumers who assessed three different food products. Using structural equation modeling, we found that consumers with higher green consumption values perceive environmental and social sustainability product benefits to a greater extent than those with lower green values. Increased perceptions of environmental sustainability benefits, in turn, enhance overall product sustainability perceptions, ultimately leading to a higher perceived brand sustainability. By integrating and applying means–end chain theory along with the ELM in a green product consumption context, our study provides insight on the impact of environmental and social product sustainability benefits on consumers’ product sustainability perceptions. As such, the results offer a valuable starting point for further investigation of sustainable marketing strategies and consumers’ product sustainability perceptions. Additionally, our findings provide guidance to food marketers seeking to promote sustainable products.