Relevant bibliographies by topics / Ingredient Branding

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
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Academic literature on the topic 'Ingredient Branding'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "Ingredient Branding"

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Havenstein, Moritz. "Ingredient Branding." WiSt - Wirtschaftswissenschaftliches Studium 32, no. 4 (2003): 231–34. http://dx.doi.org/10.15358/0340-1650-2003-4-231.

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R.Gomathi, R. Gomathi, and Dr K. RAJINI Dr.K.RAJINI. "Impact of Ingredient Branding on Host Brand." Indian Journal of Applied Research 3, no. 10 (October 1, 2011): 1–3. http://dx.doi.org/10.15373/2249555x/oct2013/76.

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Andreini, Daniela, Mara Bergamaschi, Giuseppe Pedeliento, and Jari Salo. "Industrial Ingredient Co-branding: A Brand Relationship Approach." International Journal of Business and Management 11, no. 7 (June 21, 2016): 23. http://dx.doi.org/10.5539/ijbm.v11n7p23.

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<p>Existing research on industrial ingredient co-branding alliances has largely focused on the functional and<br />transactional value that ingredient brands provide to ingredient buyers and sellers. The current research draws on the brand relationship perspective to investigate how the relational assets of ingredient brands generate value for both ingredient buyers and for the ingredient supplier itself. For the former, such value manifests in ingredient co-branding value, and for the latter, the value lies in brand equity. The results are derived from a survey of 107 ingredient buyers from a multinational ingredient manufacturer aiming to initiate ingredient co-branding agreements in the energy component industry. The results of the structural equation model reveal that ingredient brand trust directly affects both ingredient brand loyalty and ingredient co-branding value, but indicate no significant effect between brand loyalty and ingredient co-branding value. Moreover, ingredient co-branding value proved to be a driver of ingredient supplier brand equity.</p>
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Aljafari, Abdullah M., and Tom J. Brown. "Supplier-initiated ingredient/component branding." Journal of Business & Industrial Marketing 35, no. 6 (April 10, 2020): 1023–35. http://dx.doi.org/10.1108/jbim-10-2018-0317.

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Purpose This paper aims to understand the process of initiating ingredient/component (IC) branding from the supplier's perspective. It proposes modeling entrepreneurial orientation (EO) as an antecedent factor and differentiation abilities (functional and reputational) as mediators. Investigating IC branding from the supplier's perspective is critical given the cost and risk associated with implementing such a strategy. Design/methodology/approach A total of 5,254 manufacturing companies were screened to identify IC supplier firms that meet certain criteria. Survey data were collected from 77 top managers (Chief Executive Officers or Chief Marketing Officers) of IC supplier firms. The paper uses partial least squares structural equation modeling (PLS-SEM) and SPSS in analyzing data. Findings The results indicate that IC branding is a complex strategy – one involving a number of steps that need to be taken in a specific order. More specifically, results indicate that IC branding starts with EO exerting a positive influence on IC functional differentiation ability (FDA). FDA facilitates reputational differentiation ability (RDA), which in turn encourages the supplier to initiate IC branding. Originality/value This paper addresses an important gap by studying the process through, which suppliers initiate IC branding.
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Panwar, Tapish, and Kalim Khan. "Ingredient Branding: A Differentiation Strategy for the Commoditized World." Paradigm 24, no. 2 (October 13, 2020): 149–63. http://dx.doi.org/10.1177/0971890720959539.

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Ingredient branding, as one of the potent branding strategies, relies upon the added equity based on a strategic alliance of two brands. This article aims to discuss the fundamentals of ingredient branding and consolidate the extant knowledge with the help of an extensive literature review. A set of implementation guidelines for ingredient branding strategy, as well as the risks associated with the strategy, have been discussed. Finally, it has been argued that ingredient branding, due to its nuances and advantages can be useful for a firm to differentiate against its competitors in a highly commoditized market. This article will help managers and marketers decide about adopting an ingredient branding strategy, and choosing the right ingredient for the host brand to achieve a sustainable differentiation against competition.
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Dalman, M. Deniz, and Kartikeya Puranam. "Consumer evaluation of ingredient branding strategy." Management Research Review 40, no. 7 (July 17, 2017): 768–82. http://dx.doi.org/10.1108/mrr-04-2016-0092.

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Purpose Prior research in ingredient branding (IB) has identified several important decision variables consumers use when evaluating IB alliances. This exploratory research aims to investigate the relationship between these variables and consumers’ buying likelihood of the IB alliance and the relative importance of these variables for low- vs high-involvement product categories. Design/methodology/approach A study with the participation of 458 mTurkers was conducted and the data were analyzed using random forests. Findings Findings reveal relative importance of different variables for an IB alliance and that these differ for low- vs high-involvement categories. Research limitations/implications Being exploratory in nature, this research has several limitations, such as using only one high- and one low-involvement categories. Practical implications Results of this research will help brand managers as they make decisions entering an IB alliance as well as with investing their budget on different aspects of their brand, and tailoring their marketing activities for low- vs high-involvement product categories. Originality/value To the best of authors’ knowledge, this paper is the first to discuss the relative importance of different decision variables in an IB context empirically.
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양재호. "Influences of high-tech branded ingredients on evaluation of ingredient co-branding products." Journal of Social Science 39, no. 1 (April 2013): 39–62. http://dx.doi.org/10.15820/khjss.2013.39.1.003.

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Desai, Kalpesh Kaushik, and Kevin Lane Keller. "The Effects of Ingredient Branding Strategies on Host Brand Extendibility." Journal of Marketing 66, no. 1 (January 2002): 73–93. http://dx.doi.org/10.1509/jmkg.66.1.73.18450.

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A decision of increasing importance is how ingredient attributes that make up a product should be labeled or branded, if at all. The authors conduct a laboratory experiment to consider how ingredient branding affects consumer acceptance of a novel line extension (or one that has not been introduced before) as well as the ability of the brand to leverage that ingredient to introduce future category extensions. The authors study two particular types of novel line extensions or brand expansions: (1) slot-filler expansions, in which the level of one existing product attribute changes (e.g., a scent in Tide detergent that is new to the laundry detergent category) and (2) new attribute expansions, in which an entirely new attribute or characteristic is added to the product (e.g., cough relief liquid added to Life Savers candy). The authors examine two types of ingredient branding strategies by branding the target attribute ingredient for the brand expansion with either a new name as a self-branded ingredient (e.g., Tide with its own EverFresh scented bath soap) or an established, well-respected name as a cobranded ingredient (e.g., Tide with Irish Spring scented bath soap). The results indicate that with slot-filler expansions, a cobranded ingredient facilitates initial expansion acceptance, but a self-branded ingredient leads to more favorable subsequent category extension evaluations. With more dissimilar new attribute expansions, however, a cobranded ingredient leads to more favorable evaluations of both the initial expansion and the subsequent category extension. The authors offer interpretation, implications, and limitations of the findings, as well as directions for further research.
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Norris, Donald G. "Ingredient Branding: A Strategy Option with Multiple Beneficiaries." Journal of Consumer Marketing 9, no. 3 (March 1992): 19–31. http://dx.doi.org/10.1108/07363769210035206.

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Erevelles, Sunil, Thomas H. Stevenson, Shuba Srinivasan, and Nobuyuki Fukawa. "An analysis of B2B ingredient co-branding relationships." Industrial Marketing Management 37, no. 8 (November 2008): 940–52. http://dx.doi.org/10.1016/j.indmarman.2007.07.002.

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Dissertations / Theses on the topic "Ingredient Branding"

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Skalski, Cali. "The Effects of Ingredient Branding on Restaurant Menu Items." Ohio University Honors Tutorial College / OhioLINK, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=ouhonors1400523902.

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Radighieri, Jeffrey P. "Feedback effects in ingredient branded offerings." Pullman, Wash. : Washington State University, 2010. http://www.dissertations.wsu.edu/Dissertations/Spring2010/j_radighieri_041410.pdf.

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Steinstö, Jakob. "Is the Invisible Really Invisible? : A qualitative study about how consumer’s attitudes are affected by ingredient branding." Thesis, Linnéuniversitetet, Institutionen för marknadsföring (MF), 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-55597.

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Background: Branding in the B2B sector can be conducted in a phenomenon called ingredient branding. Ingredient branding is an alliance between two brands where the ingredient brand is applied on a host brand and works as an ingredient on the product. An ingredient brand works as a guarantor for the host brand. Ingredient brand will be used to enhance and build associations to a host brand. Purpose: The purpose of the thesis is to investigate how consumer’s attitudes are affected by ingredient branding on products in the segment of low price host brands. Research Questions: How does an ingredient brand affect consumer’s attitudes on a low price host brand in a positive or a negative way? How does an ingredient brand affect consumer’s attitudes on high or low involvement products? Method: The thesis was conducted as a qualitative research with an abductive approach and focus groups as data collection method. Conclusion: Ingredient branding can change consumer’s attitudes both in a positive and negative way on products in the segment of low price brands. This research shows that when an ingredient brand is added the consumer are expecting that the price and quality increase on the end product.  An ingredient brand has low effect on consumer’s attitudes on high involvement products and high effect on low involvement products.
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Birgersson, Stefan, David Göransson, and Mikael Swärdh. "Ingredient branding : In high involvement and high cost product categories." Thesis, Växjö University, School of Management and Economics, 2006. http://urn.kb.se/resolve?urn=urn:nbn:se:vxu:diva-866.

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Ingredient branding implies that a company incorporates an additional brand into their product in order to increase consumer awareness. This has been proven to be successful in certain product categories such as computers and food. These products can be seen as low involvement and low cost products, since they are bought frequently and generally involves low risk for the consumer. Ingredient branding has never been tested on product categories that are categorised as high involvement and high cost, which is therefore the intention of this thesis. By investigating consumers’ attitudes and perception of quality, towards advertisements with and without ingredient brands, we conclude that ingredient branding does not affect consumers in high involvement and high cost product categories, nor in a positive or negative way.

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Birgersson, Stefan, David Göransson, and Mikael Swärd. "Ingredient Branding : In high involvement and high cost product categories." Thesis, Växjö University, School of Management and Economics, 2006. http://urn.kb.se/resolve?urn=urn:nbn:se:vxu:diva-826.

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Ingredient branding implies that a company incorporates an additional brand into their product in order to increase consumer awareness. This has been proven to be successful in certain product categories such as computers and food. These products can be seen as low involvement and low cost products, since they are bought frequently and generally involves low risk for the consumer. Ingredient branding has never been tested on product categories that are categorised as high involvement and high cost, which is therefore the intention of this thesis. By investigating consumers’ attitudes and perception of quality, towards advertisements with and without ingredient brands, we conclude that ingredient branding does not affect consumers in high involvement and high cost product categories, nor in a positive or negative way.

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Kim, Pielah. "A New Approach to Co-branding: Visual Artist and Fashion Retailer Ingredient Branding and Hedonic Brand Extension." The Ohio State University, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=osu1436882468.

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Dahlin, Carl Johan, and Eleonor Andersson. "Co-­‐branding i modevärlden -­‐ En studie i hur co-­‐branding påverkar ett modeföretags brand equity." Thesis, Högskolan i Borås, Institutionen Textilhögskolan, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-17422.

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Syfte - Studien syftar till att undersöka hur ett modeföretags icke-finansiella(konsumentbaserade) brand equity påverkas av co-branding. Studien undersöker hur ettsamarbete mellan två modeföretag, så kallat intrabranschsamarbete, påverkar huvudvarumärketsicke-finansiella brand equity.Metod - Studien utgår från Aakers modell för att mäta brand equity. Metoden för studien harvarit att använda fokusgrupper för att undersöka konsumentattityder till co-branding. I studienanvändes ett verklighetsbaserat modesamarbete som diskussionsunderlag för fokusgrupperna,där ett fallföretag och dess samarbete med en annan modeaktör valdes ut. Totalt 12 styckenstudenter från Textilhögskolan i Borås deltog i studien, fördelat över två fokusgrupper.Fynd - Studien visar att ett modevarumärkes brand equity kan stärkas och påverkas positivt medhjälp av co-branding.Begränsningar - Uppsatsen är begränsad till ett samarbete genomfört av två textilföretag vilketgör resultaten främst applicerbara på samarbeten inom modebranschen. Fler genomförda studier,med ett större antal fokusgrupper och en bredare population, skulle kunna ökageneraliserbarheten.Originalitet - Studien undersöker konsumentattityder till co-branding inom modebranschen medhjälp av fokusgrupper. Resultatet ger empiriska indikationer på hur svenska studenter ser på cobrandinginom mode branschen och hur ett modeföretags brand equity påverkas av co-branding.
Program: Textilekonomutbildningen
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Popovic, Igor. "Impact of Direct Marketing Actions by a Component Supplier on Sales and Ingredient Product Perception: Exploration within the Bicycle Industry : MBA-thesis in marketing." Thesis, Högskolan i Gävle, Institutionen för ekonomi, 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-4125.

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Purpose/Topic: The proposed research explores impact of the direct marketing actions by component suppliers on (a) sales (objective measure) and (b) industrial customer‟s perception (subjective measures) of the final product (c) and the market development. The proposed research will focus on the bicycle industry. Research Question: "To what extent Shimano‟s component brands important to Shimano customer, and which actions can Shimano undertake to facilitate its brand‟s further market penetration?" Design/Methodology: Two approaches were used to answer the main research question. First, existing literature on ingredient and co-branding was analyzed. Second, we conducted an experiment on a new direct marketing initiative by Shimano-Europe BV. The initiative is "Reliability" campaign that introduces a service logbook across 8 European countries. Originality/Value: There is no research to this date, which empirically examines the influence of component supplier on sales and perception of ingredient brand, especially in the bicycle industry. Role of service and service network is also examined as one of the crucial influences on ingredient brand management. This research provides the base for further exploration in the area of ingredient branding and give guidelines for Ingredient Brand Management. So far, ingredient branding has been studied in contexts of food, chemical and computer industries. This research examines market leader in bicycle industry on 8 different national markets in Europe. Products supplied by Shimano require service and those products differ from ingredients which are consumed in form of food or apparel (that does not requires any service).
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Jamal, Waqar. "Guidelines to an ingredient branding strategy for Space Production AB : A study of the key issues and risks involved in the formulation of such a strategy." Thesis, KTH, Industriell ekonomi och organisation (Inst.), 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-164599.

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Strategy undeniably plays a vital role in a company’s progress. Ingredient Branding is a relatively new concept which Swedish companies have not incorporated as a formal strategy. Space Production AB is the leading event management company in Sweden which wants to analyze whether this strategy is viable in the current scenario. In order to access this, I interviewed fifteen potential clients at three different events giving an idea of how they perceived quality specifically and how their company policy was towards it in general. I then benchmarked Space Production AB against five companies that have successfully implemented this strategy. The whole procedure led to the result that ingredient branding is viable in certain scenarios and the strategy would change on basis of the strength of the host brand. Similarly emphasis on technologies advances would be necessary to ensure an edge with the competitors. If correctly implemented, Swedish companies such as Space Production AB could also be in league with such success stories.
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Filipsson, Therese, and Rebecca Kviberg. "Fair Trade branding as a purchase criterion." Thesis, Jönköping University, Jönköping International Business School, 2007. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-882.

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Background: In the 1970’s, the first concerns regarding manufacturing pollu-tion headed off in Sweden and an enormous demand was cre-ated. The result came to be an enhanced consumption of ingredi-ent branded products such as KRAV, Bra Miljöval and The Swan to mention a few. Fair Trade entered the Swedish shelves in 1996 which gave the consumers the possibility to buy products and contribute to better conditions for farmers and employees in de-veloping countries.

Problem: In 1995 a research was performed, which showed that 50 percent of the respondents did not buy products with for instance an en-vironmental concerned label due to the significantly higher price. Some argue against this and believe that it is more of a marketing issue. Customers have become more aware in their shopping and, in order to keep them, companies must meet their demands by paying more attention to how they run their business.

Purpose: The aim with this thesis is to investigate why managers make decisions to purchase ingredient branded products, particulary Fair Trade.

Method: To accomplish this thesis a qualitative approach has been applied with the intention to describe the result from performed tele-phone and personal interviews with companies within chain res-taurants, hotels, grocery stores, and textile retail stores.

Conclusion: The study demonstrated that the decision to introduce Fair Trade labelled products depended on factors such as; the introduction year of these products, the history of the company and core values. Managers at the selected companies decided to purchase products with the ingredient brand Fair Trade for different rea-sons. Either since they had a long history of concern for fair production and rooted values or due to that the introduction of these products contributed to a good business image or to clean the company’s history.

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Books on the topic "Ingredient Branding"

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Havenstein, Moritz. Ingredient Branding. Wiesbaden: Deutscher Universitätsverlag, 2004. http://dx.doi.org/10.1007/978-3-322-95306-3.

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Kotler, Philip, and Waldemar Pfoertsch. Ingredient Branding. Berlin, Heidelberg: Springer Berlin Heidelberg, 2010. http://dx.doi.org/10.1007/978-3-642-04214-0.

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Wei, Liyuan. Essays on ingredient branding. 2006.

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Kotler, Philip. Ingredient Branding: Making the Invisible Visible. Springer, 2014.

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Kotler, Philip. Ingredient Branding: Making the Invisible Visible. Springer, 2010.

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Kotler, Philip, and Waldemar Pfoertsch. Ingredient Branding: Making the Invisible Visible. Springer, 2010.

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Kotler, Philip. Ingredient Branding: Making the Invisible Visible. Springer, 2010.

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Branded Component Strategies Ingredient Branding In B2b Markets. Gabler Verlag, 2011.

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Pförtsch, Waldemar, and Indrajanto Müller. Die Marke in der Marke: Bedeutung und Macht des Ingredient Branding. Springer, 2006.

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Zuberer, Johannes. Strategisches Ingredient Branding: Entwicklung und Positionierung Von Zulieferermarken Durch Markenkooperationen- eine Empirische Analyse Anhand Ausgewaehlter Branchen. Lang GmbH, Internationaler Verlag der Wissenschaften, Peter, 2013.

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Book chapters on the topic "Ingredient Branding"

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Smit, Marc. "Ingredient Branding." In Co-Branding, 66–83. London: Palgrave Macmillan UK, 1999. http://dx.doi.org/10.1057/9780230599673_5.

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Freter, Hermann. "Ingredient Branding." In Handbuch Markenführung, 211–34. Wiesbaden: Gabler Verlag, 2004. http://dx.doi.org/10.1007/978-3-663-01557-4_9.

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Gassmann, Oliver, Karolin Frankenberger, and Michaela Choudury. "Ingredient Branding." In Geschäftsmodelle entwickeln, 209–13. München: Carl Hanser Verlag GmbH & Co. KG, 2020. http://dx.doi.org/10.3139/9783446467620.025.

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Gassmann, Oliver, Karolin Frankenberger, and Michaela Csik. "Ingredient Branding." In Geschäftsmodelle entwickeln, 193–96. München: Carl Hanser Verlag GmbH & Co. KG, 2017. http://dx.doi.org/10.3139/9783446452848.025.

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Gassmann, Oliver, Karolin Frankenberger, and Michaela Csik. "Ingredient Branding." In Geschäftsmodelle entwickeln, 146–48. München: Carl Hanser Verlag GmbH & Co. KG, 2013. http://dx.doi.org/10.3139/9783446437654.025.

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Tunder, Ralph, and Sebastian Behre. "Ingredient Branding." In B-to-B-Markenführung, 243–59. Wiesbaden: Gabler, 2010. http://dx.doi.org/10.1007/978-3-8349-8742-6_10.

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Kotler, Philip, and Waldemar Pfoertsch. "Branding Ingredients." In Ingredient Branding, 1–13. Berlin, Heidelberg: Springer Berlin Heidelberg, 2010. http://dx.doi.org/10.1007/978-3-642-04214-0_1.

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Havenstein, Moritz. "Einführung." In Ingredient Branding, 1–4. Wiesbaden: Deutscher Universitätsverlag, 2004. http://dx.doi.org/10.1007/978-3-322-95306-3_1.

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Havenstein, Moritz. "Begriffliche und konzeptionelle Grundlagen." In Ingredient Branding, 5–118. Wiesbaden: Deutscher Universitätsverlag, 2004. http://dx.doi.org/10.1007/978-3-322-95306-3_2.

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Havenstein, Moritz. "Theoretischer Teil." In Ingredient Branding, 119–215. Wiesbaden: Deutscher Universitätsverlag, 2004. http://dx.doi.org/10.1007/978-3-322-95306-3_3.

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Reports on the topic "Ingredient Branding"

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Liu, Chuanlin, Langchao Zhang, and Lisa Barona McRoberts. Symbolic Ingredient Branding to Promote Premier Locally Produced Material in Global Consumer Market: A Case of American Wild Alligator Leather. Ames: Iowa State University, Digital Repository, November 2015. http://dx.doi.org/10.31274/itaa_proceedings-180814-126.

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