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Journal articles on the topic 'Chocolate brands'

Author: Grafiati

Published: 10 September 2021

Last updated: 29 July 2025

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1

Jabeen, Mussarat, Marryam Imran, Ayesha Nawab, et al. "Physicochemical Analysis of Different Brands of Chocolates and Their Comparative Studies." FRONTIERS IN CHEMICAL SCIENCES 1, no. 2 (2020): 1–8. http://dx.doi.org/10.52700/fcs.v1i2.7.

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There is no metaphysics on earth like chocolate.” Chocolate is a blessing which contain almost all nutrients necessary for the growth of human health. In this study, composition of different branded chocolates available in Pakistan including Dairy milk, Chocolate chip, Toblerone (black), Toblerone (sweet), Nutella, Smarties, Now, Sonnet, Novella and Snickers were qualitatively analyzed in triplicate. We successfully study proteins, fats, carbohydrates, sugar, alcohol, caffeine, calcium, magnesium, zinc, iron and nickel in different branded chocolates. From the results it is confirmed that pH o

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Çakmak, Y. S., G. Ö. Güler, and A. Aktümsek. "Trans fatty acid contents in chocolates and chocolate wafers in Turkey." Czech Journal of Food Sciences 28, No. 3 (2010): 177–84. http://dx.doi.org/10.17221/48/2009-cjfs.

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Fatty acid compositions and trans fatty acid contents of chocolate and chocolate wafers collected from Turkish markets were determined by GC. Total 62 samples, being all chocolates and chocolate wafers sold in Turkey, were investigated. 35 samples of chocolate which were categorised as milk chocolate, bitter chocolate, chocolate with nuts, chocolate with pistachio, chocolate with almond, other chocolates, and 27 samples of chocolate wafer which were categorised as pure chocolate wafers and chocolate wafers with nuts belonging to 12 different national chocolate brands, were analysed. Generally,

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Islam, Md Mazharul, Sanjida Tanjid, and Mohammad Shoeb. "Quantification of caffeine and carbohydrates in chocolate and confectionery products from Dhaka, Bangladesh: A UV-Visible spectrophotometric approach." North African Journal of Food and Nutrition Research 9, no. 19 (2025): 57–66. https://doi.org/10.51745/najfnr.9.19.57-66.

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Background: Caffeine and carbohydrates are significant components in chocolate and confectionery products, influencing both their sensory appeal and health impact. Accurate quantification of these components is essential to provide consumers with reliable nutritional information and to inform healthier dietary choices. Aims: This study aims to quantify the moisture and ash content, as well as determine the concentrations of caffeine and carbohydrates, using UV-Visible spectrophotometry, in selections of chocolates and candies commercially available in Dhaka, Bangladesh. Additionally, the study

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Muda, Haris, and Nuri Aslami. "FACTORS INFLUENCING BRAND IMAGE TO SILVERQUEEN CHOCOLATE PURCHASE DECISIONS." Journal Of Social Research 1, no. 5 (2022): 371–76. http://dx.doi.org/10.55324/josr.v1i5.102.

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Background: The chocolate industry is one of the industries whose opportunities are quite large with increasing competition. Various chocolate brands such as Silverqueen, Cadbury, Toblerone, and others are trying to compete in the chocolate market.  Objective: To find out the factors that influence the decision in the purchase of Silverqueen chocolate on PT. Mas Permai City branch of Pekanbaru city.  Methods: This research uses a quantitative approach with primary data sources from interview results and secondary data from company data. The data is then analyzed with qu

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Mohammed, A. I., A. A. Ahmed, T. Lot, and M. Solomon. "ASSESSMENT OF SOME HEAVY METALS IN SOME CHOCOLATE BRANDS AND BREAD SOLD IN MAIDUGURI, BORNO STATE, NIGERIA." Chemistry & Material Sciences Research Journal 2, no. 4 (2020): 71–75. http://dx.doi.org/10.51594/cmsrj.v2i4.195.

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Three brands of chocolate and five varieties of bread samples were collected and subjected to acid digestion for evaluation of some heavy metals (Cu, Cr, Pb, Fe, Cd and Zn) using atomic absorption spectrophotometry. The concentrations of the studied heavy metals in the chocolate brands were in the range 0.02-0.20; 0.02-0.10 and 0.09-0.20 mg/kg for Cd, Zn and Cr respectively. whereas Pb was not detected in the study. As per the bread samples, the concentrations ranged 0.05-0.13; 0.60-2.24, 0.30-0.06 and 0.02-0.10 mg/kg for Cd, Zn, Cr and Pb respectively. This study indicates that the concentrat

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Maharjan, Jasana, and Pawan Raj Shakya. "Evaluation of heavy metals in different brands of chocolates marketed in Kathmandu, Nepal, and their associated health risks." Journal of Nepal Chemical Society 44, no. 1 (2024): 52–66. http://dx.doi.org/10.3126/jncs.v44i1.62680.

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Chocolates are among the sweet food items consumed by all age groups particularly children in Nepal. However, this foodstuff may be contaminated with heavy metals from the raw ingredients, production, and packaging methods, which could bring serious health issues. Therefore, this study aimed to determine cadmium (Cd), nickel (Ni), and lead (Pb) by Flame Atomic Absorption Spectrophotometer (FAAS) in a total of thirty-seven different brands of milk-based, cocoa-based, and sugar-based chocolates available in local grocery shops of Kathmandu city, Nepal and to evaluate associated health risks in c

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Buzalaf, Marília Afonso Rabelo, Juliano Pelim Pessan, Rejane Fukushima, Andréia Dias, and Helena Maria Rosa. "Fluoride content of UHT milks commercially available in Bauru, Brazil." Journal of Applied Oral Science 14, no. 1 (2006): 38–42. http://dx.doi.org/10.1590/s1678-77572006000100008.

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OBJECTIVES: The aims of the present study were to evaluate the fluoride (F) concentrations in whole, defatted and chocolate milks commercially available in Brazil and to estimate the daily F intake from these sources. MATERIAL AND METHODS: F concentrations were determined for 23 brands of milks, after HMDS-facilitated diffusion, using a F ion-specific electrode. Possible F ingestion per kg body weight was estimated, based on suggested volumes of formula consumption, for infants aging 1 to 12 months. RESULTS: F concentrations ranged from 0.02 to 1.6 µg/mL F for all brands analyzed. Whole and de

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Demo, Gisela, Karla Coura, Fernanda Scussel, and Graziela Azevedo. "How Do Brazilian Consumers Relate to Chocolate Brands? Validity and Reliability Evidence of the Chocolate Brands Relationship Scale." Sustainability 13, no. 10 (2021): 5635. http://dx.doi.org/10.3390/su13105635.

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Although the chocolate market has become increasingly larger and more competitive, no diagnostic measures were found to evaluate relationship marketing from customer perspectives in this very attractive market in the B2C context. Thus, the main purpose of this paper is to obtain validity evidence for the Chocolate Brands Relationship Scale (CBR Scale), a scientific instrument that enables the identification and measurement of the prime aspects perceived by chocolate brands’ customers as relevant in their relationship with such brands. Additionally, we tested the influence of the relationship,

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Lirag, Ma Teresa B., and Ramona Isabel S. Ramirez. "Setting the Sweet Spot: Price Determination for Local Chocolates in the Philippines." Journal of Economics, Management and Trade 30, no. 4 (2024): 46–56. http://dx.doi.org/10.9734/jemt/2024/v30i41204.

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A research study was conducted to assess the price sensitivity and determine the optimal pricing strategy of locally produced chocolate in Bicol region, Philippines. Selected respondents were interviewed composed of cacao farmers, processors/entrepreneurs and chocolate consumers using purposive random sampling procedure. They were from different location and provinces who have knowledge on cacao production and consumption. Data were gathered using survey questionnaire and key informant interview (KII) based on Van Westendorp Price Sensitivity Meter tool. Result of the study showed that the acc

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A. Abdelgawad, Sherif, Abdulmohsen M. Alanazi, and Abdulhadi S. Alharbi. "QUANTIFICATION OF LEAD CONTAMINATION IN DIFFERENT SAUDI CHOCOLATE BRANDS USING ATOMIC ABSORPTION TECHNIQUE." International Journal of Advanced Research 10, no. 11 (2022): 54–56. http://dx.doi.org/10.21474/ijar01/15641.

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Introduction: Although chocolate and candies are widely preferred snacks for children and adults, they can carry a risk of lead (Pb) contamination. The lead is considered as a toxic heavy metal that can cause many diseases to adults, including renal, reproductive, nervous, immune, and cardiovascular systems diseases. In children, lead can cause behavioral, developmental diseases and learning deficits. Aim and objectives:Our aim in this study is to measure the lead concentrations in different Saudi chocolate brands from different Saudi cities in order to compare it to the American FDA recommend

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Buzalaf, Marília Afonso Rabelo, José Mauro Granjeiro, Vanessa Eid da Silva Cardoso, Thelma Lopes da Silva, and Kelly Polido Kaneshiro Olympio. "Fluorine content of several brands of chocolate bars and chocolate cookies found in Brazil." Pesquisa Odontológica Brasileira 17, no. 3 (2003): 223–27. http://dx.doi.org/10.1590/s1517-74912003000300005.

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Chocolate bars and chocolate cookies are foodstuffs highly appreciated by children. The possibility of having fluorine (F) among their components, associated with an excessive consumption, may make them decisive contributors to the total daily F intake. Thus, they could participate in the establishment of dental fluorosis. The aim of this study was to analyze the fluorine concentration [F] of the chocolates bars (CB) Baton, Confeti, Garoto Ball, Kinder Ovo, M&M’s, Milkybar, Nescau, Nescau Ball, Surpresa, Surpresa Bichos, Tortuguita; and of the chocolate cookies (CC) Danyt’s, Hipopó, Nescau

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M.A. Nikolaeva, M. A. Nikolaeva, and A. N. Dyatchina A.N. Dyatchina. "Assortment of chocolate sold in Moscow and assortment policy of retail organizations." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 3 (February 27, 2025): 162–67. https://doi.org/10.33920/igt-01-2503-06.

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The article presents the results of a survey of the chocolate assortment of the Perekrestok, Pyaterochka, and Azbuka Vkusa retail chains. It has been established that the type and brand assortment of the “Chocolate” product subcategory is characterized by great diversity. The chocolate range in the Perekrestok and Azbuka Vkusa stores, where an original assortment representing unique trade off ers was found, is distinguished by the greatest completeness, depth, novelty, and rationality. In all surveyed stores, there is a high stability of the assortment, and in the Pyaterochka store there is ha

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13

Semila, Fernandes. "Strategic Implications and Competition for a Chocolate Brand: XYZ India." International Journal of Case Studies 5, no. 2 (2016): 61–65. https://doi.org/10.5281/zenodo.3530289.

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It was Saturday evening and Kylie West, the Chief Marketing Officer of leading chocolate manufacturer ABC Ltd. sipped her fifth coffee as she pored over the two-page document on her desk prepared by her new team. The last few weeks had been of great turmoil. It all began when she was presented with two very important reports which contained worrying data presented by her sub-ordinate. The first document contained the quarterly report of the brand perception survey carried out to check the brand health and positioning of her key chocolate brand XYZ and other chocolates (Exhibit III). The report

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Liu, Chenxi. "Psychological impacts of packaging aesthetics of chocolate and its effects on consumer purchasing decision." Highlights in Business, Economics and Management 41 (October 15, 2024): 238–51. http://dx.doi.org/10.54097/gxfx4x66.

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This essay investigates the psychological impacts of packaging aesthetics on consumer purchasing decisions, specifically in the chocolate industry. The global chocolate market is highly competitive, necessitating brands to distinguish themselves through effective packaging strategies. This study explores three key elements of packaging aesthetics: color, background image, and information label, and their influence on consumer behavior. This research contributes to understanding how packaging aesthetics can be optimized to influence consumer choices in the chocolate market.

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Eversole, Robyn. "The Chocolates of Sucre: Stories of a Bolivian Industry." Enterprise & Society 3, no. 2 (2002): 209–46. http://dx.doi.org/10.1017/s1467222700011654.

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Chocolate is a Sucre trademark, one of the few products that this Bolivian city regularly markets to other parts of the country. Despite Sucre's long history of chocolate production, however, the city's chocolate industry at the turn of the twenty-first century remains small, unable to export, and generally uncompetitive with products from neighboring countries. Yet Sucre's chocolate-making enterprises have not disappeared; they continue to produce on a small scale in the face of mass-produced, imported brands. In this article, the history of Sucre's chocolate industry is examined to shed ligh

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Hikmayani Subur, Sitti Hajerah Hasyim, Ratnah S., Abdul Rajab, and Andi Tenri Ampa. "PKM KEWIRAUSAHAAN PEMBUATAN DESSERT CUP (PUDING COKLAT)." JURNAL PENGABDIAN MASYARAKAT AKADEMISI 2, no. 2 (2024): 54–65. http://dx.doi.org/10.59024/jpma.v2i2.816.

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Chocolate pudding is a food that is rich in fiber and is liked by everyone. Chocolate pudding can be made from several types of chocolate powder with various brands on the market. It is possible that the various brands of chocolate on the market have different tastes. Pudding is a colloid that is good for health, because pudding contains fiber which is good for digestion. Seeing the increasing trend of desserts, the author took the initiative to make dessert cups in order to provide education to people who want to become entrepreneurs in the culinary field, especially desserts. Dessert is not

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Shkhaier, Samir Laybi. "Cadmium , nickel and lead in chocolates and candies from Baghdad markets in Iraq." Al Mustansiriyah Journal of Pharmaceutical Sciences 17, no. 1 (2018): 9. http://dx.doi.org/10.32947/ajps.v17i1.76.

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Background:Foods and food related products are imported or entered to the country by illegal ways , these foods may contain potential contaminants such as heavy metals . Among the most imported foods are chocolates and candieswhich consumed frequently by children. Objective:In this study, selected heavy metals; Cadmium (Cd) , Nickel (Ni) and Lead (Pb) were evaluated in commercial candies and chocolates products that are commonly consumed by children in Iraq. The chocolates which studied were Twix (Germany) , Mars and Galaxy (Emirates)and the candies were Melody Pops (Iraq), Caretos and Lip-Top

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Iacumin, Lucilla, Michela Pellegrini, Andrea Colautti, Elisabetta Orecchia, and Giuseppe Comi. "Microbial Characterization of Retail Cocoa Powders and Chocolate Bars of Five Brands Sold in Italian Supermarkets." Foods 11, no. 18 (2022): 2753. http://dx.doi.org/10.3390/foods11182753.

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A microbial characterization of cocoa powder and chocolate bars of three batches of five different brands sold in Italian markets was performed. The results showed a variable microbial population consisting of mesophilic and thermophilic spore formation in both types of products. The chocolate bars were also contaminated with molds of environmental origin. Bacillus spp. and Geobacillus spp. were found in both products. The chocolate bars were also contaminated by molds belonging to the genera Penicillium and Cladosporium. The sporogenous strains mainly originate from the raw materials, i.e., c

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Shandrivska, O., and K. Atamanchuk. "RESEARCH OF THE MARKET OF CHOCOLATE AND CHOCOLATE PRODUCTS IN THE WORLD." Journal of Lviv Polytechnic National University. Series of Economics and Management Issues 8, no. 1 (2024): 43–61. http://dx.doi.org/10.23939/semi2024.01.043.

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Purpose. The aim of the work is to present the results of a comprehensive analysis of the world market of chocolate products. Research methods.To achieve the goal of the research, the article uses a set of scientific methods, in particular: comparative and statistical analysis – to study the peculiarities of the development of the world market of chocolate products; problem-oriented – to identify the main problems of the economic development of the chocolate market and identify the factors affecting it; statistical analysis – for the interpretation of the global production of cocoa beans in th

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Puspita Sari, Diah. "THE INFLUENCE OF THE TYPE OF CHOCOLATE ON THE CHEMICAL AND SENSORY CHARACTERISTICS OF MELTED BANANA CHIPS." Jurnal Bioindustri 6, no. 2 (2024): 1–15. http://dx.doi.org/10.31326/jbio.v6i2.2058.

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Banana chips are a snack made from thinly sliced bananas that are fried until dry and crispy. Banana chips can be made from various types of bananas and served in a variety of flavors. Banana chips have various types of flavors such as original, sweet, spicy and salty. One popular variation of sweet banana chips is chocolate melted banana chips. Based on survey results, various types of dark chocolate compound brands in circulation have different levels of cocoa powder, namely 8%, 13.5%, and 18.5%. The aim of this research is to obtain the chocolate content that provides the best chemical and

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Sousa, Myrelle Leal Campos, Isabela Alice Soares de Medeiros, Liege Helena Freitas Fernandes, Smyrna Luiza Ximenes de Souza, Alidianne Fábia Cabral Cavalcanti, and Alessandro Leite Cavalcanti. "In Vitro Analysis of the Erosive Potential of Whey Protein." Research, Society and Development 9, no. 9 (2020): e487997742. http://dx.doi.org/10.33448/rsd-v9i9.7742.

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The objective of this study was to evaluate the pH and total soluble solids (TSS) content of whey protein beverages. Nine products of three different flavors (vanilla, strawberry and chocolate) of the following brands Muke®, Best Whey®, and Essencial Nutrition Whey®, had their pH evaluated by potentiometry, and their TSS evaluated by refractometry. The lowest pH recorded was for Muke® Chocolate (5.75), and the highest was for Essencial Nutrition Whey® Cacao (6.91). Regarding TSS, the lowest average was for Essencial Nutrition Whey® Vanilla (10.17), and the highest was for Essencial Nutrition W

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Rumyantseva, Yu V., and A. V. Fursova. "Comparative analysis of the competitiveness of milk chocolate brands." Innovative Economics and Law, no. 3 (2022): 43–48. http://dx.doi.org/10.53015/2782-263x_2022_3_43.

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Lybeck, Annika, Maria Holmlund-Rytkönen, and Maria Sääksjärvi. "Store brands vs. manufacturer brands: Consumer perceptions and buying of chocolate bars in Finland." International Review of Retail, Distribution and Consumer Research 16, no. 4 (2006): 471–92. http://dx.doi.org/10.1080/09593960600844343.

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Nenycz-Thiel, Magda, and Jenni Romaniuk. "How far is too far?" European Journal of Marketing 53, no. 1 (2019): 108–20. http://dx.doi.org/10.1108/ejm-04-2017-0273.

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PurposeRetailers are increasingly adding banks, gas stations, mobile services and even real estate agencies to their portfolio and branding these new ventures with the retailer name, such as Tesco Bank or Asda Money. The purpose of this paper is to test the ability of a retailer brand to stretch from traditional packaged goods categories to very different categories such as banking.Design/methodology/approachUsing data from an online survey collected from 953 UK grocery buyers, this paper examines consumers’ behaviour towards UK retailer brands across four categories: soft drinks, chocolate, f

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Prattay, Kazi Milenur Rahman, Md Tanvir Ahmed Chowdhury, Md Raihan Sarkar, et al. "Microbiological Analysis and Content of Heavy Metals in Different Candies, Chocolates, and Their Wrappers in Bangladesh." International Journal of Food Science 2024 (March 26, 2024): 1–13. http://dx.doi.org/10.1155/2024/4536475.

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Present study investigates 39 brands of candies, chocolate, and litchis, purchased from Dhaka City, Bangladesh, for their moisture content, sulphated ash value, heavy metal, and bacterial contamination. All the brands showed moisture content (0.64%-4.775%) within the BSTI range, but sulphated ash values (18.80%-25.72%) were beyond the accepted value. Pb, Cd, Ni, and Cr ranged from 0.24-2.40 μg/g, 0.071-0.44 μg/g, 0.38-48.10 μg/g, and 0.50-12.79 μg/g, respectively, in the tested brands. Most of the brands contained Pb and Cd beyond the acceptable limits of WHO/FDA. Pb (2.24-2586.75 μg/g) was fo

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Malau, Krisna Margaretta, Yuliana Ataribaba, and Vallerina Armetha. "The Effect of Product Information on The Consumers Preference of Local Various Chocolate Bar." Journal of Applied Agricultural Science and Technology 8, no. 2 (2024): 241–54. http://dx.doi.org/10.55043/jaast.v8i2.264.

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Chocolate producers need to know and understand the tastes of the Indonesian people specifically when making decisions to purchase chocolate bars. Research on the characteristics of the types of chocolate bars that consumers like is still needed to be able to reach a wider target market. The hedonic rating test requires panelists to measure the level of liking of the sample from most liked to least liked. The majority of teenagers and adult consumers in Indonesia are involved as panelists according to demographic research on chocolate consumers. The samples tested were six brands of chocolate

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Nurhayati, Lany, Supriyono Eko Wardoyo, and Rika Rosita. "PERSENTASE TOTAL AKTIVITAS ANTIOKSIDAN DARK CHOCOLATE DAN MILK CHOCOLATE SECARA SPEKTROFOTOMETRI." Jurnal Sains Natural 2, no. 1 (2017): 70. http://dx.doi.org/10.31938/jsn.v2i1.36.

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Percentage Total Activities of Antioxidant of Dark Chocolate and Milk Chocolate Using Spectrofotometric Chocolate is loaded with various properties, one of them as an antioxidant because it contains katetin, polyphenols, flavonoids that can prevent premature aging. The content of antioxidants in chocolate was varied, dark chocolate (DC) of at least 70 %, while milk chocolate (MC) is was lower. The compound of 1,1-diphenyl-2-picrylhydrazyl (DPPH) was a stable free radical compounds that would neutralize each other if treated with antioxidant compound. Percentage of total activity was calculated

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Gunadi, Willy, and Diana Melliza Stephanie. "Dampak Visual Complexity Terhadap Minat Beli Konsumen dalam Bisnis Ritel." Jurnal Manajemen Teknologi 20, no. 1 (2021): 1–20. http://dx.doi.org/10.12695/jmt.2021.20.1.1.

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Abstract. Along with the rapid economic growth in Indonesia, high buying power led to significant emergence of new-comers brand in retail market. Bottled tea business that used to dominated by two brands, now become highly competitive with more than 20 brands in the market, also an increase in chocolate consumption by more than 25 percent per year making chocolate display in supermarkets become remarkably widespread. This is challenge for manufacturers and retailers to develop strategy to gain maximum profit. This research aims to analyze the effect of display's visual complexity on consumers

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Sabbir, MA, R. Habib, MH Rashid, and MF Imam. "Quality of ultra-high temperature treated chocolate milk manufactured in Bangladesh." Bangladesh Journal of Animal Science 44, no. 2 (2015): 128–31. http://dx.doi.org/10.3329/bjas.v44i2.26013.

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Quality of ultra-high temperature (UHT) treated chocolate milk manufactured by different manufacturing companies of Bangladesh was evaluated. The milk samples were collected from retail shops of different markets supplied by three major dairy brands namely Aarong, Starship and Milkman. From the organoleptic tests it was found that there were no significant variation in consistency, but significant variations (p?0.05) were found in case of flavor and colour and appearance, pH and solids-not-fat (SNF) content showed insignificant difference, while significant variations at different levels (p&lt

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Taranko, Teresa. "Consumer Attitudes Towards Manufacturer Brands and Own Label Brands – The Case of the Chocolate Market in Poland." Problemy Zarzadzania 57, no. 1/1 (2016): 119–37. http://dx.doi.org/10.7172/1644-9584.57.7.

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Dobryanska, Viktoria, Raisa Shynkarenko, Maryna Muller, and Olga Kodak. "Ethno Cultural Specifics Brand Marketing and Social Development and Promotion Aspects." International Journal of Engineering & Technology 7, no. 4.8 (2018): 258–62. http://dx.doi.org/10.14419/ijet.v7i4.8.27251.

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â€œBrandâ€ concept modern interpretation, trade mark image characteristics, the brands role in implementing company marketing impact on consumers is considered. The article deals with confectionery products brand development and promotion based on folk traditions, examples using Sorotchinsky Fair and Opishnya toyÂ images in figured chocolate confectionery and gift sets. Based on the study it can be concluded that allusions usage, grounded on deep psychological stereotypes, collective subconscious archetype, make the brand recognizable, understandable, desirable.

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Schouteten, Joachim J., Sara De Pelsmaeker, Joel Juvinal, Sofie Lagast, Koen Dewettinck, and Xavier Gellynck. "Influence of sensory attributes on consumers’ emotions and hedonic liking of chocolate." British Food Journal 120, no. 7 (2018): 1489–503. http://dx.doi.org/10.1108/bfj-08-2017-0436.

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Purpose The purpose of this paper is to examine the influence of sensory attributes of milk chocolate on consumers’ emotions and their hedonic ratings using three commercial brands of milk chocolate. Design/methodology/approach Quantitative descriptive analysis by a trained panel (n=8) was performed to obtain the sensory evaluation of the samples. A group of 127 consumers evaluated the samples to indicate their hedonic ratings (nine-point hedonic scale) and emotions (EsSense Profile®). Findings The sensory profiles for the three chocolate types showed clear differences. EsSense Profile® method

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Du, Junyan. "Analysis of Dove's Brand Communication Strategy in the Chinese Market." Journal of Educational Theory and Management 4, no. 1 (2020): 32. http://dx.doi.org/10.26549/jetm.v4i1.3581.

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DOVE is one of the chocolate brands launched by MARS in China. For more than ten years since DOVE entered the Chinese market, she has continuously adjusted her marketing model to conform to the Chinese market and has become more and more popular with Chinese people. Her unique advertising model and fresh advertising style have formed a deeper brand impression in consumers ’hearts generated by brand loyalty. This article mainly explores DOVE’s brand communication strategy in China from the marketing communication in DOVE ’s overall brand marketing, and studies how DOVE, as a foreign brand, adap

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Jia, Hongyu, Xue Li, Guanyu Lan, Zhaohui Wang, Li Feng, and Xuefei Mao. "Fast Detection of Cadmium in Chocolate by Solid Sampling Electrothermal Vaporization Atomic Absorption Spectrometry and Its Application on Dietary Exposure Risk Assessment." Molecules 27, no. 19 (2022): 6197. http://dx.doi.org/10.3390/molecules27196197.

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In this work, a rapid detection method using solid sampling electrothermal vaporization atomic absorption spectrometry (SS-ETV-AAS) was established for cadmium in chocolate. The instrumental system includes a solid sampling ETV unit, a catalytic pyrolysis furnace, an AAS detector, and a gas supply system with only an air pump and a hydrogen generator. Herein, MgO material with 1.0–1.5 mm particle size was first employed to replace the kaolin filler previously used to further shorten the peak width and to thereby improve the sensitivity. With 350 mL/min of air, a chocolate sample was heated for

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PERI, NENAD, VESNA BRI STIPEVI, and IRENA GUSZAK. "PERCEPTION OF CHOCOLATE BRANDS IN THE CZECH MARKET: THE CASE OF DORINA." International Journal of Management Cases 11, no. 2 (2009): 80–91. http://dx.doi.org/10.5848/apbj.2009.00021.

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Park, C. Whan, Sung Youl Jun, and Allan D. Shocker. "Composite Branding Alliances: An Investigation of Extension and Feedback Effects." Journal of Marketing Research 33, no. 4 (1996): 453–66. http://dx.doi.org/10.1177/002224379603300407.

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The authors report two studies investigating the effectiveness of a composite brand in a brand extension context. In composite brand extension, a combination of two existing brand names in different positions as header and modifier is used as the brand name for a new product (e.g., Slim-Fast chocolate cakemix by Godiva). The results of both studies reveal that by combining two brands with complementary attribute levels, a composite brand extension appears to have a better attribute profile than a direct extension of the header brand (Study 1) and has a better attribute profile when it consists

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Suzuki, Rúbia Michele, Paula Fernandes Montanher, Jesuí Vergilio Visentainer, and Nilson Evelázio de Souza. "Proximate composition and quantification of fatty acids in five major Brazilian chocolate brands." Ciência e Tecnologia de Alimentos 31, no. 2 (2011): 541–46. http://dx.doi.org/10.1590/s0101-20612011000200040.

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Viaene, Jacques, and Renata Januszewska. "Sensory Analysis of Leading Chocolate Brands in Belgium, the United Kingdom and Poland." Journal of International Food & Agribusiness Marketing 9, no. 1 (1997): 63–76. http://dx.doi.org/10.1300/j047v09n01_05.

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Sturny, Arno. "Raising the bar: a story of bean-to-bar chocolate production in New Zealand." Hospitality Insights 3, no. 2 (2019): 11–12. http://dx.doi.org/10.24135/hi.v3i2.62.

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Chocolate is considered one of the most gratifying confections there is, and this holds as true in New Zealand as elsewhere in the world. Evidence of this high interest in chocolate in New Zealand is demonstrated in the arrival of small artisanal bean-to-bar chocolate makers in the early 2000s; the voting of Whittaker’s as New Zealand’s single most trusted brand for eight years running (Reader’s Digest New Zealand’s Most Trusted Brand) [1]; the reporting on the economic, social and cultural impacts of the closure of the Cadbury chocolate factory in Dunedin [2]; and the opening of the fir

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Patil, Anand, Rakshith Guru, Mohammed Saleem, and Rajeev Singh. "Microbiological Appraisal of Three Different Brands of Commercially Available Irreversible Hydrocolloid Impression Materials: An in vitro Study." Journal of Contemporary Dental Practice 12, no. 1 (2011): 35–40. http://dx.doi.org/10.5005/jp-journals-10024-1007.

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ABSTRACT Aim To evaluate factory-sealed containers of three different commercially available irreversible hydrocolloid impression materials for their microbial contamination and the type of microorganisms present. Materials and methods Thirty-six measured samples were taken of each brand and placed on chocolate agar plates or in thioglycolate broth tubes and were incubated along with appropriate parallel controls. After incubation, colonies were enumerated and identified using standard microbiological methods. Results The three brands contained viable microorganisms in 90% of the samples. Samp

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Lopes, Teresa da Silva. "Building Brand Reputation through Third-Party Endorsement: Fair Trade in British Chocolate." Business History Review 90, no. 3 (2016): 457–82. http://dx.doi.org/10.1017/s0007680516000738.

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This article looks at the evolution of the British chocolate industry from the 1860s to the 1960s, a period during which it was dominated by Quaker businesses: Cadbury, Rowntree, and their predecessor, Fry. It provides evidence of early forms of fair trade by these Quaker businesses, showing that, before the fair trade movement took off in the 1970s, they contributed to social change and to improvement in living standards and long-term sustainable economic growth in developing countries. This article argues that when the mechanisms for enforcing food standards were weak and certification bodie

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Tsykhovska, Ellina. "The Future Roles of Journalism: Where Does Ukraine Stand in Europe?" Current Issues of Mass Communication, no. 30 (2021): 60–76. http://dx.doi.org/10.17721/2312-5160.2021.30.60-76.

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The article analyzes the emergence of ASMR (Autonomous sensory meridian response), the growth of ASMR videos into the most significant YouTube trend, and the reasons for attracting ASMR to brands’ commercials. The objective of the article is to find out the effectiveness of the involvement of ASMR media technologies in the advertising production. We made a content analysis of the ASMR videos on YouTube channels of ASMRtivists, and a detailed review of the ASMR spots that have received the highest resonance in the media (brands «Dove», «KFC», «McDonald’s», «IKEA», «Michelob Ultra», «BMW», «Coca

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Kiss, Marietta, Péter Czine, Péter Balogh, and Zoltán Szakály. "The connection between manufacturer and private label brands and brand loyalty in chocolate bar buying decisions – A hybrid choice approach." Appetite 177 (October 2022): 106145. http://dx.doi.org/10.1016/j.appet.2022.106145.

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Araujo, Tamara Teodoro, Samanta Mascarenhas Moraes, Thamyris de Souza Carvalho, Larissa Tercilia Grizzo, and Marilia Afonso Rabelo Buzalaf. "Estimated Dietary Fluoride Intake by 24-Month-Olds from Chocolate Bars, Cookies, Infant Cereals, and Chocolate Drinks in Brazil." International Journal of Environmental Research and Public Health 20, no. 4 (2023): 3175. http://dx.doi.org/10.3390/ijerph20043175.

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The use of fluoride (F) in the prevention of dental caries is established. However, a high amount of F intake during tooth development can cause dental fluorosis The aim of this study was to analyze variations in F concentrations in chocolate bars (CB), chocolate cookies (CC), infant cereals (IC), and chocolate milk drinks (CD) to determine the daily intake of F from different sources by children at the age of risk for developing dental fluorosis. Distinct brands of CB, CC, IC, and CD were analyzed. Fluoride was separated by hexamethyldisiloxane-facilitated diffusion. Analysis was made in trip

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김선희 and Lee,Ae Joo. "The effect that chocolate food choice motive influences on a purchasing intention and the moderating effect of purchasing purpose- focused on manufacturer brands chocolate -." FoodService Industry Journal 13, no. 4 (2017): 47–63. http://dx.doi.org/10.22509/kfsa.2017.13.4.003.

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Košičiarová, Ingrida, Zdenka Kádeková, Ľubica Kubicová, et al. "Rational and irrational behavior of Slovak consumers in the private label market." Potravinarstvo Slovak Journal of Food Sciences 14 (June 28, 2020): 402–11. http://dx.doi.org/10.5219/1272.

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Rational and irrational consumer behavior has already been the subject of several studies. Although their attention was mostly focused on traditional brands, these studies and their conclusions may also serve as a model for private label research, which is now increasingly coming to the forefront. Private labels are gradually becoming an adequate purchase alternative to traditional brands. The aim of the paper was to find out the influence of packaging and chosen marketing communication tools, on consumer purchasing decisions in the dairy segment. An anonymous questionnaire survey was chosen a

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Pieracci, Ylenia, Roberta Ascrizzi, Luisa Pistelli, and Guido Flamini. "Comparison of the Chemical and Sensorial Evaluation of Dark Chocolate Bars." Applied Sciences 11, no. 21 (2021): 9964. http://dx.doi.org/10.3390/app11219964.

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As it mimics olfactory perception, headspace analysis is frequently used for examination of products like chocolate, in which aroma is a key feature. Chemical analysis by itself, however, only provides half the picture, as final consumer’s perception cannot be compared to that of a Gas Chromatography-Mass Spectrometry (GC-MS) port, but rather to a panel test assessment. The aim of the present study was the evaluation of combined chemical (by means of headspace solid-phase microextraction and GC-MS) and panel test data (by means of a sensory evaluation operated by 6 untrained panelists) obtaine

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Anderson, Teddy, Ni Luh Ari Yusasrini, and I. Desak Putu Kartika Pratiwi. "Evaluasi Profil Sensori Kopi Gayo Aceh Berbagai Merek yang Dijual di Marketplace Menggunakan Metode Analisis Deskriptif Kuantitatif." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 12, no. 2 (2023): 309. https://doi.org/10.24843/itepa.2023.v12.i02.p07.

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This study aims to identify the sensory profile of gayo aceh coffee quantitatively using the QDA method. The research phase began with panelist selection, which is followed by 15 people. The panelists who were selected and met the requirements were 10 people and proceeded to the next stage, namely FGD. The FGD stage aims to identify and determine the sensory attributes detected in coffee. Then proceed with sample preparation and testing, filling the test questionnaire and continued to the final stage of the research which is proceeding the data from the QDA analysis. The QDA result data is dis

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Gonzales-Yépez, Karolinhe A., Jorge Luis Vilela, and Oscar Reátegui. "Determination of Caffeine, Theobromine, and Theophylline by HPLC-DAD in Beverages Commonly Consumed in Lima, Peru." International Journal of Food Science 2023 (January 9, 2023): 1–11. http://dx.doi.org/10.1155/2023/4323645.

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The purpose of this study was to determine the content of caffeine, theobromine, and theophylline by high-performance liquid chromatography with diode-array detection (HPLC-DAD) in beverages commonly consumed in Lima, Peru. The samples were divided into 6 groups (herbal teas, coffee powder, chocolate milks, soft drinks, sports drinks, and energy drinks) which included the five most commonly consumed beverages of the different groups. Caffeine was mainly identified in the soft drink and energy drink groups, with the latter having a more significant value ( 10.38 ± 0.01 vs. 95.50 ± 3.48 mg/L, re

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Setyadi, Heribertus Ary, Ahmad Fauzi, Galih S. Nurohim, and Doddy Satrya Perbawa. "Pemilihan Susu Formula Anak Menggunakan Metode Analytic Hierarchy Process dan Simple Additive Weighting." Jurnal Teknologi Informasi dan Ilmu Komputer 10, no. 2 (2023): 349–58. https://doi.org/10.25126/jtiik.20236524.

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Banyaknya merek susu formula yang beredar di pasaran membuat konsumen merasa kebingungan memilih produk yang cocok dan baik untuk dikonsumsi. Maraknya berbagai merek susu formula juga menjadikan dilema para ibu karena semakin banyak pilihan merek susu semakin beragam harga dan kandungan gizinya dan semakin susah memutuskan produk yang akan dipilih untuk mencukupi asupan gizi bagi anaknya. Tujuan penelitian ini adalah menghasilkan sistem pendukung keputusan yang dapat memberikan rekomendasi pemilihan susu formula anak sesuai dengan prioritas kepentingan atau kebutuhan yang diinginkan. Dari krit

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