Relevant bibliographies by topics / Ingredient Branding / Journal articles
To see the other types of publications on this topic, follow the link: Ingredient Branding.

Journal articles on the topic 'Ingredient Branding'

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

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Ingredient Branding.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

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

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

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.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

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.

Full text
Abstract:
<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>
APA, Harvard, Vancouver, ISO, and other styles
4

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.

Full text
Abstract:
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.
APA, Harvard, Vancouver, ISO, and other styles
5

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.

Full text
Abstract:
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.
APA, Harvard, Vancouver, ISO, and other styles
6

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.

Full text
Abstract:
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.
APA, Harvard, Vancouver, ISO, and other styles
7

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.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

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.

Full text
Abstract:
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.
APA, Harvard, Vancouver, ISO, and other styles
9

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.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

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.

Full text
APA, Harvard, Vancouver, ISO, and other styles
11

Cordeiro, Rafaela Almeida, Mateus Canniatti Ponchio, and José Afonso Mazzon. "Evaluating co-branded products: the socioeconomic strata effect." Marketing Intelligence & Planning 34, no. 6 (September 5, 2016): 795–809. http://dx.doi.org/10.1108/mip-01-2015-0008.

Full text
Abstract:
PurposeThe purpose of this paper is to identify whether consumer evaluations of products are influenced by the presence of co-branding with a well-known reputable ingredient brand and whether differences in evaluations are related to the socioeconomic stratum of the consumer. Design/methodology/approachThese questions were investigated by way of two experiments: the first, using a between-subjects approach that was carried out with 210 subjects and the second, using between- and within-subjects approaches that were carried out with 305 subjects. FindingsThe results show that: products produced by both little-known and well-known brands are evaluated more favourably when they are co-branded with a well-known ingredient brand; there is no evidence that the co-branding effect on product evaluation is stronger for little-known brand products than for well-known brand products; and there is weak evidence that the co-branding effect on product evaluation is stronger among subjects from lower socioeconomic strata than among subjects from the upper stratum. Research limitations/implicationsThe theory of anchoring alone is insufficient for explaining differences in product evaluations when the co-branding strategy is adopted. It is believed that positive effects can be also interpreted by the assimilation and signalling theories. Practical implicationsAs for the managerial implications, the authors offer insights into the impacts of using a strategic co-branding alliance on the products of little-known brands among consumers from lower and upper strata. Originality/valueThe study contributes to consumer behaviour literature, specifically with regard to ingredient-brand effects in co-branding strategies from the perspective of the end consumer.
APA, Harvard, Vancouver, ISO, and other styles
12

정소연, 이문규, and 임명서. "Consumer Evaluations of Ingredient Branding and Its Strategic Applications." Journal of Product Research 29, no. 5 (September 2011): 117–32. http://dx.doi.org/10.36345/kacst.2011.29.5.011.

Full text
APA, Harvard, Vancouver, ISO, and other styles
13

Pinar, Musa, and Paul S. Trapp. "Creating Competitive Advantage Through Ingredient Branding and Brand Ecosystem." Journal of International Food & Agribusiness Marketing 20, no. 1 (January 28, 2008): 29–56. http://dx.doi.org/10.1300/j047v20n01_03.

Full text
APA, Harvard, Vancouver, ISO, and other styles
14

Linder, Christian. "Ingredient branding in sports markets: the case Makrolon and UVEX." International Journal of Business and Globalisation 7, no. 4 (2011): 485. http://dx.doi.org/10.1504/ijbg.2011.042754.

Full text
APA, Harvard, Vancouver, ISO, and other styles
15

Washington, Ashish Stephen, and Dr Kokil Jain. "Spillover Effects of Ingredient Branding Strategies on Brand Choice (A Study on the Automobile Industry)." Indian Journal of Applied Research 4, no. 6 (October 1, 2011): 298–303. http://dx.doi.org/10.15373/2249555x/june2014/94.

Full text
APA, Harvard, Vancouver, ISO, and other styles
16

LINDER, CHRISTIAN, and SVEN SEIDENSTRICKER. "DOES THE SUPPLIER AFFECTS CONSUMERS’ PRODUCT PERFORMANCE EXPECTATIONS? AN ANALYSIS ABOUT THE INNOVATIVENESS PERCEPTION." International Journal of Innovation Management 21, no. 01 (January 2017): 1750007. http://dx.doi.org/10.1142/s1363919617500074.

Full text
Abstract:
The extent that a firm is perceived as innovative is crucial for competitiveness. Thus, companies constantly try to build a strong reputation for product innovation. One way to increase this reputation is to collaborate with highly reputed partners. In this respect, this study investigates ingredient branding alliances based on responsibility attributions theory. In particular, we show that there are various combinations of supplier and manufacturer reputation, but only one combination that finally leads to the desired increased intention to buy the joint offering. This particular combination is a collaboration where a highly reputed supplier promotes the offering of a manufacturer with a low reputation. This study makes a contribution to a better understanding of ingredient branding potential for increasing the innovativeness of manufacturers.
APA, Harvard, Vancouver, ISO, and other styles
17

Siano, Alfonso, and Maria Palazzo. "Tetra Pak Italy’s ingredient branding: an exploratory case of strategic communication." Journal of Communication Management 19, no. 1 (February 2, 2015): 102–16. http://dx.doi.org/10.1108/jcom-02-2012-0017.

Full text
Abstract:
Purpose – The purpose of this paper is to focus on the role ingredient branding (IB) plays in shaping the strategic communications created by public relations/corporate communication departments of large organizations when managing crises. Design/methodology/approach – Starting from a literature review on strategic communication and IB the role of this activity is studied within the Italian context. In order to reach the aim of the paper, primary and secondary sources were exploited generating qualitative and quantitative data. The primary data were gathered though in-depth interviews with key management personnel while the secondary data were sourced from reports made available by Tetra Pak Italy. Findings – The study confirmed the contribution of the strategic proactive role played by Tetra Pak Italy managers of External Relations and Marketing Departments and the communication agency manager during a challenging period of crisis for the company. The main implication of the paper lies in the analysis of the important strategic work implemented by the external consultant of communication together with the External Relations and Marketing managers as members of the dominant coalition. Originality/value – The paper analyses a Tetra Pak Italy case study, as an exploratory case that could demonstrate how strategic communication – based on an IB campaign – is of fundamental importance during a period of crisis. Moreover, the research studied how proactive and effective the role played by the communication consultant and managers of External Relations and Marketing Departments was as a determinant of resulting outcomes.
APA, Harvard, Vancouver, ISO, and other styles
18

Sigué, Simon P. "Adding Value to African Commodities: Could Ingredient Branding be a Solution?" Journal of African Business 13, no. 1 (January 2012): 1–4. http://dx.doi.org/10.1080/15228916.2012.667357.

Full text
APA, Harvard, Vancouver, ISO, and other styles
19

Zhang, Juan, Qinglong Gou, Liang Liang, and Xiuli He. "Ingredient branding strategies in an assembly supply chain: models and analysis." International Journal of Production Research 51, no. 23-24 (September 6, 2013): 6923–49. http://dx.doi.org/10.1080/00207543.2013.825747.

Full text
APA, Harvard, Vancouver, ISO, and other styles
20

Kanama, Daisuke, and Narumi Nakazawa. "The effects of ingredient branding in the food industry: case studies on successful ingredient-branded foods in Japan." Journal of Ethnic Foods 4, no. 2 (June 2017): 126–31. http://dx.doi.org/10.1016/j.jef.2017.05.010.

Full text
APA, Harvard, Vancouver, ISO, and other styles
21

Nuryanti, B. Lena. "PENGARUH CO-BRANDING TERHADAP LOYALITAS PELANGGAN PADA PRODUK FEDERAL OIL (Survei Pada Pengguna Sepeda Motor Honda di FPIPS-UPI)." Strategic : Jurnal Pendidikan Manajemen Bisnis 9, no. 2 (September 13, 2009): 75. http://dx.doi.org/10.17509/strategic.v9i2.1068.

Full text
Abstract:
Pertamina merupakan perusahan minyak yang mampu mensuplai kebutuhan agen-agen produsen pelumas diantaranya adalah PT. Federal Karyatama yang mengeluarkan merek Federal Oil ini sebagai merek pelumas yang dipasarkan secara umum. Strategi Co-Branding dikembangkan oleh manajemen PT. Federal Karyatama yang bekerjasama dengan PT. Astra Honda Motor. Penelitian ini menganalisis mengenai pengaruh Co-Branding terhadap loyalitas pelanggan pada Federal Oil. Adapun yang menjadi objek dari penelitian ini adalah para pengguna motor honda yang berada di FPIPS-UPI yang mencapai 327 motor Honda dalam sehari. sebagai variabel bebas (X) yaitu Co-Branding yang memiliki atribut dasar yaitu Reach Awareness Co-Branding, Values Endorsement Co-Branding, Ingredient Co-Branding, Complementary Competence Co-Branding, Short Duration, dan Long Duration. Dan yang merupakan variabel terikat (Y) adalah Loyalitas Pelanggan yang terdiri dari empat dimensi, yakni Pembelian ulang, Pembelian diluar lini produk dan jasa, Rekomendasi kepada orang lain, Kekebalan terhadap produk atau jasa pesaing.Tujuan dari penelitian ini adalah untuk mengetahui seberapa besar pengaruh Co-Branding terhadap Loyalitas pelanggan pada produk Federal Oil di FPIPS-UPI. Penelitian ini menggunakan metode Survey Eksplanatory, sedangkan pengolahan data menggunakan analisis regresi sederhana melalui bantuan program SPSS 11.5 untuk Windows.Hasil penelitian ini menerangkan bahwa Co-Branding memiliki kontribusi yang kuat terhadap loyalitas pelanggan yaitu sebesar 0,602, di mana angka korelasi yaitu 0,602 termasuk kategori kuat yang berada diantara (0,600 – 0,799).
APA, Harvard, Vancouver, ISO, and other styles
22

Sivaramakrishnan, Subramanian, and Sergio W. Carvalho. "The implication of country disposition in consumer response to ingredient branding strategies." Journal of Business Research 103 (October 2019): 286–92. http://dx.doi.org/10.1016/j.jbusres.2019.01.054.

Full text
APA, Harvard, Vancouver, ISO, and other styles
23

Ki Heung Jeon. "Effects of Technological Difficulty on Brand Extension Strategy: Moderation Effect of Ingredient Branding." Journal of Product Research 27, no. 1 (March 2009): 157–64. http://dx.doi.org/10.36345/kacst.2009.27.1.012.

Full text
APA, Harvard, Vancouver, ISO, and other styles
24

Vaidyanathan, Rajiv, and Praveen Aggarwal. "Strategic brand alliances: implications of ingredient branding for national and private label brands." Journal of Product & Brand Management 9, no. 4 (July 2000): 214–28. http://dx.doi.org/10.1108/10610420010344013.

Full text
APA, Harvard, Vancouver, ISO, and other styles
25

Moon, Hakil, and David E. Sprott. "Ingredient branding for a luxury brand: The role of brand and product fit." Journal of Business Research 69, no. 12 (December 2016): 5768–74. http://dx.doi.org/10.1016/j.jbusres.2016.04.173.

Full text
APA, Harvard, Vancouver, ISO, and other styles
26

Helm, Sabrina V., and Berrin Özergin. "Service inside: The impact of ingredient service branding on quality perceptions and behavioral intentions." Industrial Marketing Management 50 (October 2015): 142–49. http://dx.doi.org/10.1016/j.indmarman.2015.04.003.

Full text
APA, Harvard, Vancouver, ISO, and other styles
27

Paydas Turan, Ceyda. "What's inside matters: The impact of ingredient branding on consumers' purchasing behaviours in services." Journal of Retailing and Consumer Services 63 (November 2021): 102690. http://dx.doi.org/10.1016/j.jretconser.2021.102690.

Full text
APA, Harvard, Vancouver, ISO, and other styles
28

Martinho, Vítor João Pereira Domingues. "Food Marketing as a Special Ingredient in Consumer Choices: The Main Insights from Existing Literature." Foods 9, no. 11 (November 12, 2020): 1651. http://dx.doi.org/10.3390/foods9111651.

Full text
Abstract:
The choices and preferences of food consumers are influenced by several factors, from those related to the socioeconomic, cultural, and health dimensions to marketing strategies. In fact, marketing is a determinant ingredient in the choices related to food consumption. Nonetheless, for an effective implementation of any marketing approach, the brands play a crucial role. Creating new brands in the food sector is not always easy, considering the relevant amount of these goods produced within the agricultural sector and in small food industries. The small dimension of the production units in these sectors hinders both brand creation and respective branding. In this context, it would seem important to analyse the relationships between food marketing and consumer choice, highlighting the role of brands in these frameworks. For this purpose, a literature review was carried out considering 147 documents from Scopus database for the topics of search “food marketing” and “choices” (search performed on 16 October 2020). As main insights, it is worth highlighting that the main issues addressed by the literature, concerning food marketing and consumer choices, are the following: economic theory; label and packaging; marketing strategies; agriculture and food industry; market segments; social dimensions; brand and branding. In turn, food marketing heavily conditions consumer choices; however, these related instruments are better manipulated by larger companies. In addition, this review highlights that bigger companies have dominant positions in these markets which are not always beneficial to the consumers’ objectives.
APA, Harvard, Vancouver, ISO, and other styles
29

Lee, Sean, Ian Phau, and Vanessa Quintal. "BRANDING INGREDIENT AUTHENTICITY IN LUXURY KOREAN COSMETICS PACKAGING: THE CASE OF GINSENG AND SNAIL MUCUS COSMETICS." Global Fashion Management Conference 3, no. 1 (June 30, 2015): 310–14. http://dx.doi.org/10.15444/gfmc2015.03.01.04.

Full text
APA, Harvard, Vancouver, ISO, and other styles
30

Ponnam, Abhilash, Sreejesh S, and M. S. Balaji. "Investigating the effects of product innovation and ingredient branding strategies on brand equity of food products." British Food Journal 117, no. 2 (February 2, 2015): 523–37. http://dx.doi.org/10.1108/bfj-12-2013-0376.

Full text
Abstract:
Purpose – Ingredient branding (IB) strategy and incremental product innovation (IPI) strategy are frequently used complementary strategies in food product marketing to build brand equity. The purpose of this paper is to assist managers in choosing between both the strategies based upon two governing criteria namely the involvement level of the product category and the level of parent brand equity. Design/methodology/approach – The study utilized an experimental design approach. A 2 (product involvement: high vs low)×2 (parent brand equity: high vs low)×2 (attribute strategy: IB vs IPI) balanced, completely randomized factorial design was set up to test the hypotheses. Findings – Findings suggest that IB strategy should be preferred when the product category is perceived as low involvement or when parent brand equity of the brand is low. The IPI strategy should be preferred when the parent brand equity is high. Either of strategies may be favored in case of high involvement products. Practical implications – The study provides guidance to product managers in choosing between IB and IPI in devising food product development and marketing strategies. Originality/value – This study is the first of its kind which attempts to compare and contrast between tangible and intangible augmentation strategies to build brand equity.
APA, Harvard, Vancouver, ISO, and other styles
31

Larraufie, Anne-Flore Maman. "THE STAKES AT BUILDING A LUXURY CLUSTER IN AN INGREDIENT BRANDING STRATEGY: THE CASE OF CALAIS LACE." Global Fashion Management Conference 4, no. 6 (June 30, 2015): 567–69. http://dx.doi.org/10.15444/gfmc2015.04.06.03.

Full text
APA, Harvard, Vancouver, ISO, and other styles
32

Moon, Hakil, and David E. Sprott. "SELECTING THE RIGHT PARTNERS FOR THE RIGHT REASONS: THE IMPORTANCE OF FIT IN INGREDIENT BRANDING STRATEGY IN LUXURY BRAND." Global Fashion Management Conference 2, no. 4 (June 30, 2015): 199–200. http://dx.doi.org/10.15444/gfmc2015.02.04.04.

Full text
APA, Harvard, Vancouver, ISO, and other styles
33

Lis, Bettina, and Martin Post. "What's on TV? The Impact of Brand Image and Celebrity Credibility on Television Consumption from an Ingredient Branding Perspective." International Journal on Media Management 15, no. 4 (October 2013): 229–44. http://dx.doi.org/10.1080/14241277.2013.863099.

Full text
APA, Harvard, Vancouver, ISO, and other styles
34

Radighieri, Jeffrey P., Babu John Mariadoss, Yany Grégoire, and Jean L. Johnson. "Ingredient branding and feedback effects: The impact of product outcomes, initial parent brand strength asymmetry, and parent brand role." Marketing Letters 25, no. 2 (March 5, 2013): 123–38. http://dx.doi.org/10.1007/s11002-013-9231-8.

Full text
APA, Harvard, Vancouver, ISO, and other styles
35

Jongmans, Eline, Maud Dampérat, Florence Jeannot, Ping Lei, and Alain Jolibert. "What is the added value of an organic label? Proposition of a model of transfer from the perspective of ingredient branding." Journal of Marketing Management 35, no. 3-4 (December 10, 2018): 338–63. http://dx.doi.org/10.1080/0267257x.2018.1552181.

Full text
APA, Harvard, Vancouver, ISO, and other styles
36

Lienland, Bernhard, Alexander Baumgartner, and Evelyn Knubben. "The undervaluation of corporate reputation as a supplier selection factor: An analysis of ingredient branding of complex products in the manufacturing industry." Journal of Purchasing and Supply Management 19, no. 2 (June 2013): 84–97. http://dx.doi.org/10.1016/j.pursup.2013.04.001.

Full text
APA, Harvard, Vancouver, ISO, and other styles
37

Indriwati, Sri Endah, Eko Sri Sulasmi, Sri Rahayu Lestari, Bagus Priambodo, Hisyam Baidlowi, and Lutfiyanti Fanani. "PENDAMPINGAN DESA MANDIRI DALAM STRATEGI BRANDING SIMPLISIA POTENSI LOKAL KEMASAN PRODUK GUNA MENINGKATKAN KESEJAHTERAAN MASYARAKAT KECAMATAN PONCOKUSUMO." Jurnal KARINOV 2, no. 3 (November 25, 2019): 185. http://dx.doi.org/10.17977/um045v2i3p185-190.

Full text
Abstract:
Kesejahteraan masyarakat merupakan hal penting yang perlu terus ditingkatkan, salah satunya dapat dilakukan dengan mengelola sumber daya alam atau potensi lokal. Kecamatan Poncokusumo merupakan bagian dari wilayah Taman Nasional Bromo Tengger Semeru (TNBTS) yang menyimpan berbagai potensi lokal, salah satunya yaitu tanaman berpotensi obat. Keberadaan tanaman berpotensi obat dapat dijadikan sebagai tonggak dalam meningkatkan kesejahteraan masyarakat di Kecamatan Poncokusumo, terutama di desa Argosuko. Berkaitan dengan permasalahan tersebut, dilakukan beberapa upaya pendampingan: 1) pembuatan simplisia, 2) penyusunan komposisi simplisia sebagai bahan obat, hingga 3) pengemasan dan pengurusan ijin PIRT/BPOM. Partisipan dalam penelitian dan pengabdian adalah ibu-ibu PKK desa Argosuko sebanyak 30 orang, berasal dari 3 dusun (Keden, Wangkal Kidul, dan Wangkal Lor). Hasil penelitian dan pengabdian masyarakat menunjukkan bahwa seluruh ibu-ibu PKK bisa mengikuti kegiatan pendampingan yang diadakan. Melalui program pendampingan, ibu-ibu PKK memperoleh pembekalan bagaimana memperkaya pengetahuan tentang pembuatan bermacam-macam simplisia yang memiliki nilai ekonomi tinggi, bagaimana menyusun komposisi simplisia sebagai bahan jamu herbal, bagaimana cara melakukan pengemasan yang menarik konsumen, dan bagaimana mendapatkan legalitas dari dinas terkait. Sehingga harapannya, di masa depan ibu-ibu PKK dapat mengatasi masalah perekonomian akibat ketidaktahuan dalam mengelola potensi lokal sebagai sumber ekonomi untuk meningkatkan kesejahteraan keluarga dan masyarakat.Kata kunci—pendampingan, branding, simplisia, kesejahteraan masyarakatAbstractCommunity welfare is an important thing that needs to be improved, one of which can be done by managing natural resources or local potential. Poncokusumo Subdistrict is part of the Bromo Tengger Semeru National Park (TNBTS) which stores a variety of local potential, one of which is a potentially medicinal plant. The existence of potential medicinal plants can be used as a milestone in improving the welfare of the community in the District of Poncokusumo, especially in the village of Argosuko. In acquintance with this problem, several assistance efforts have been made: 1) manufacturing of simplicia, 2) preparation of the composition of simplicia as a medicinal ingredient, up to 3) packaging and processing of PIRT/BPOM permits. Participants in the research and service were 30 PKK Argosuko village women, coming from three hamlets (Keden, Wangkal Kidul, and Wangkal Lor). The results of research and community service show that all PKK can participate in the mentoring activities that are held. Through the mentoring program, PKK got a briefing on how to enrich their knowledge about making various kinds of simplicia that have high economic value, how to arrange the composition of simplicia as herbal medicinal ingredients, how to do packaging that attracts consumers, and how to obtain legality from related agencies. Therefore, it is expected in the future, PKK can overcome economic problems due to ignorance in managing local potential as an economic source to improve the welfare of families and communities.Keywords—assistance, branding, simplicia, community welfare
APA, Harvard, Vancouver, ISO, and other styles
38

Mishra, Sanjay, Surendra N. Singh, Xiang Fang, and Bingqing Yin. "Impact of diversity, quality and number of brand alliance partners on the perceived quality of a new brand." Journal of Product & Brand Management 26, no. 2 (April 18, 2017): 159–76. http://dx.doi.org/10.1108/jpbm-05-2015-0873.

Full text
Abstract:
Purpose Co-branding is popular with partnerships between well-known and new brands. In a laboratory study, this paper aims to examine the effects of a single ally and multiple allies on quality perception of a brand. The results suggest that the quality perception of the new brand depends on the co-branding strategy. Design/methodology/approach For dual-brand alliances, a single-factor design was used, with secondary brand quality level (high, medium and low) as the independent variable. Three advertisements were created by manipulating quality levels of the single partner. For multiple-brand alliances, a 2 × 3 between-subjects factorial design was used in the experiment. The two factors were diversification (homogeneous vs heterogeneous) and quality levels of the alliance (high-end, mixed and low-end). Findings The results suggest that the number of brand partners significantly affected the perceived quality of the primary brand. For both dual- and multi-brand alliances, the quality level of the secondary brand positively influenced the perceived quality of the primary brand. For multiple-brand alliances, even though the highest quality perceptions of the primary brand are in the heterogeneous conditions, the heterogeneity of partners (partners across different product categories) did not affect the quality perception of the primary brand. Research limitations/implications One limitation of the current study is that it only addresses one type of brand alliance: co-promotion. The generalization of these findings to other forms of brand alliances (e.g. ingredient branding: Intel with IBM, Dell and HP) merits further investigation. Also, in this study, respondents processed the information in a relatively low-involvement condition (note that the target ad was presented along with filler ads). They were more likely to use brand names as heuristic cues to form their judgments. Because an alliance partner also assumes risks, future research should consider the effect of the alliances on the secondary brand. Practical implications Understanding brand alliances (especially multiple-brand alliances) is critical for new product managers and marketers. Introducing a new brand has higher risk and failure rates. Companies may lower these risks by co-branding with established brands. However, they should carefully consider the diversification and quality level of the partners. If brand managers position their product as “high quality (luxury)” or “low quality (budget)”, they should choose high- (or low-) quality partners from different product categories (heterogeneous high-end or low-end alliances) because diversification strengthens the primary brand. For a single-partner alliance, the secondary brand should be of high quality. Originality/value This paper extends the brand alliance literature beyond single-partner to multiple-partner alliances. With multiple partners, one can explore several critical aspects of an alliance, e.g. quality variance and product class diversity across the partners.
APA, Harvard, Vancouver, ISO, and other styles
39

Nursanty, Eko, Joesron Alie Syahbana, and Atik Suprapti. "Using City Branding as the Part of the Intersection Point of Modernization and Tradition. Case Study: Surakarta City (Solo), Indonesia." SHS Web of Conferences 41 (2018): 04001. http://dx.doi.org/10.1051/shsconf/20184104001.

Full text
Abstract:
To recognize a city is part of a city branding effort. By recognizing the dwelling, the city's inhabitants are able to create a spatial space in accordance with their easily recognizable cultural identity. In city branding, the memory of a city space is often the main ingredient in strengthening the identity. The efforts to use place making forces at this time are often used to solve the failures in multi-cultural spaces. Evolution in history is part of dynamic space planning as part of the identity of a city.The purpose of this research is to reveal the relationship between the formation of tradition spaces that are able to function in a modern way. The pattern of this relationship will produce spatial planning patterns with special characters as well. Humans as space users play a very big role as a space builder, where the decisions they make are often based on the tradition they have used for generations.The methods used in this study are qualitative, deductive using the theories that have been there before. Field research is used as empirical data in the form of interviews, photographs and field observations was conducted in various existing city spaces in Solo with the purpose to discover the existence of distinctive spatial patterns based on the typical behavior that has been passed down continuously as a result of the cultural process. The resulting discovery is a significant pattern of relationships between humans and their decision-making abilities in city space. This decision is based on self-awareness as part of the space they occupy. In a group, this awareness is part of the tradition's heritage that continues to develop in accordance with the human intellectual development.
APA, Harvard, Vancouver, ISO, and other styles
40

Scollo, Michelle, Megan Bayly, Sarah White, Kylie Lindorff, and Melanie Wakefield. "Tobacco product developments in the Australian market in the 4 years following plain packaging." Tobacco Control 27, no. 5 (October 9, 2017): 580–84. http://dx.doi.org/10.1136/tobaccocontrol-2017-053912.

Full text
Abstract:
This paper aimed to identify continued and emerging trends in the Australian tobacco market following plain packaging implementation, over a period of substantial increases in tobacco taxes. Since 2012, our surveillance activities (including review of trade product and price lists, ingredient reports submitted by tobacco companies to government and monitoring of the retail environment) found several trends in the factory-made cigarette market. These include the continued release of extra-long and slim cigarettes and packs with bonus cigarettes, particularly in the mainstream and premium market segments; new menthol capsule products; other novel flavourings in cigarettes; filter innovations including recessed and firm filters; continued use of evocative and descriptive product names; the proliferation of the new super-value market segment; and umbrella branding, where new products are introduced within established brand families. Several similar trends were also observed within the smoking tobacco market. While not all of these trends were new to the Australian market at the time of plain packaging implementation, their continued and increased use is notable. Plain packaging legislation could be strengthened to standardise cigarette and pack size, restrict brand and variant names, and ban features such as menthol capsules and filters innovations that provide novelty value or that may provide false reassurance to smokers.
APA, Harvard, Vancouver, ISO, and other styles
41

Afrianty, Nonie. "Pengaruh Islamic Branding dan Product Ingredients Terhadap Minat Beli Produk PT.HNI HPAI Kota Bengkulu." Journal of Islamic Economics and Finance Studies 1, no. 2 (November 22, 2020): 121. http://dx.doi.org/10.47700/jiefes.v1i2.2057.

Full text
Abstract:
Islamic branding as an attraction for consumers to buy. Muslim consumers are required to be selective in choosing products to consume. Halal label on product packaging does not necessarily guarantee the halal product. Some people do not see the product ingredients in buying consumer products tend to follow the Trand and the properties obtained from these products. This study aims to determine the effect of Islamic Branding and Product Ingredients Against Interest in Buying HNI-HPAI Products in Bengkulu City, the population that is the object of this research is the Consumer of HNI-HPAI Products at Al-Fatih Business Center II HPAI Bengkulu City, The samples used are as many as 94 people were sampled in this study, using the accidental sampling method. The analytical method used in this study is the multiple regression analysis method with the application of SPSS16. The results of the research are based on partial hypothesis testing (t test) showing that the Islamic Branding and Product Ingredients variables significantly influence buying interest. The results of the F test Islamic branding and product ingredients together have a positive and significant effect on buying interest. This can be seen in the calculated F value of 70.676 and a significant value of 0.000 <0.05. Determination Coefficient Test Results (R2) obtained Rsquer of 0.608. This shows that the dependent variable of buying interest can be explained by the Islamic Branding and Product Independent variables at 60.8% while 39.2% is explained by other factors outside the studied variables.
APA, Harvard, Vancouver, ISO, and other styles
42

Tieman, Marco. "Branding Halal: A Delicate Balance." ICR Journal 10, no. 2 (December 15, 2019): 283–87. http://dx.doi.org/10.52282/icr.v10i2.48.

Full text
Abstract:
Traditionally, halal status has been assumed for all non-pork food products and non-alcoholic beverages available in Muslim countries. Halal certification bodies changed this precept, however, by issuing halal certificates for processed food, beverages, and non-food products based on an assessment of ingredients used and production processes. This allowed brand owners to place a halal logo on their products or outlets. The result has been that halal-certified products are available in the market place but, at the same time, there is a greater diversity of halal logos due to the presence of imported products sold by retailers.
APA, Harvard, Vancouver, ISO, and other styles
43

Yan, Mary R., Dave Brown, Andrew Parsons, Gillian A. Whalley, Naziham Hamid, Kevin Kantono, Bruce Donaldson, and Elaine Rush. "Branding, Ingredients and Nutrition Information: Consumer Liking of a Healthier Snack." Journal of Food Research 4, no. 5 (August 18, 2015): 64. http://dx.doi.org/10.5539/jfr.v4n5p64.

Full text
Abstract:
Taste appeal, sustainable ingredients and valid health claims are challenges for successful marketing of healthier food products. This study was designed to compare the effects of branding, ingredients and nutrition information on consumer liking towards a prototype of the Nothing Else healthier snack bar with the top three brands of New Zealand snack bars, and another product with a good nutrient profiling score. Sixty-four consumers were recruited to evaluate the five snack bars. Participants initially blind-rated on visual analogue scales their liking scores in relation to colour, taste, flavour, texture and overall liking. Packaging for the products was then presented alongside each of the five products and participants rated their liking scores for a second time. Participants also ranked the five products from 1 to 5 for healthiness, taste, naturalness, and purchase intent if prices were the same. In both blind and informed tests, the Nothing Else bar was the least liked snack bar among all the tested samples. However, after the packaging for the products was presented, overall liking of the Nothing Else bar increased by 14% (<em>p </em>= 0.023), while overall liking for the four commercial products were unchanged. While the most popular commercial bar was ranked the highest for taste and purchase intent, the Nothing Else bar was ranked the highest for the healthiness and naturalness. Our findings confirmed that the branding and health related nutrition information could improve consumer liking and brand perception particularly if backed by marketing.
APA, Harvard, Vancouver, ISO, and other styles
44

Wiyana, Tri, IKG Bendesa, and Roberto Tomahuw. "Onomastics and Branding for Culinary Tourism: Evidence Soto Traditional Culinary." TRJ Tourism Research Journal 5, no. 1 (April 15, 2021): 69. http://dx.doi.org/10.30647/trj.v5i1.108.

Full text
Abstract:
Soto is a traditional culinary dish that is one of Indonesian specialties whose ingredients consist mainly of meat, and vegetable broth. Every region in Indonesia has soto with different characteristics. This study aimed to research the extent to which the naming pattern, the consumer perceives the brand and how much it effects of sales culinary business culinary business in Delanggu District, Klaten Regency, Central Java, Indonesia. Respondents consisted of culinary soto traders and customer perception. Research methodology with qualitative methods by analyzing the naming of the identity of the place of business (onomastic). The next analysis is to integrate branding strategy in developing culinary business. The results of the study showed that the creative branding model for traditional culinary soto, which is how the behavior for making it, the presentation culinary model, and branding with identical names of the people who make it. This research provides an overview of the pattern of branding strategies for culinary endeavors. Culinary entrepreneurs must strive to attract customers with creative models and not ignore local wisdom from the region. Keywords: Traditional Culinary, Culinary Linguistics, Culinary Branding, Soto
APA, Harvard, Vancouver, ISO, and other styles
45

Rohim, Abdul, and Indara Kurniawan. "Manajemen Usaha Dan Produksi Pada Usaha Mikro, Kecil Dan Menengah (UMKM) Di Desa Carang Wulung Wonosalam." Comvice : Journal of community service 1, no. 1 (October 19, 2017): 23–28. http://dx.doi.org/10.26533/comvice.v1i1.116.

Full text
Abstract:
AbstractThe mentoring activity conducted in January - March 2017 in Carang Wulung village, Wonosalam Jombang, is aimed to help the economic empowerment of the community, especially processed chips with basic ingredients of banana and taro. This activity involves 2 (two) partners who have the will and are willing to become partners. Types of mentoring include coaching in the areas of: a) Training & Assistance of Business Management, b) Training & Assistance of Packaging, Branding, & Labeling, c) Training & Facilitation of Banking Capital Access, d) Training & Mentoring. At the end of the activity, the two partners have been able to absorb and practice what has been delivered by the counterpart team so that the efforts of both partners to be better.Keywords: Assistance, processed foods, banana chips, taro.
APA, Harvard, Vancouver, ISO, and other styles
46

Nikicevic, N., and Vele Tesevic. "Possibilities for methanol content reduction in plum brandy." Journal of Agricultural Sciences, Belgrade 50, no. 1 (2005): 49–60. http://dx.doi.org/10.2298/jas0501049n.

Full text
Abstract:
Several methods for reducing the methanol content of plum brandies were tried: possibilities for its reduced forming during fruit must alcohol fermentation, and employing effective and rational methods in order to decrease the already existing amount of methanol by applying demethanolization column. Apart from numerous valued components, plum brandy also contains some undesirable ingredients, among which methanol has a special place. It appears during hydrolysis of pectin substances under the influence of the specific pectolytic enzymes, pectyn-methyl-esterasis in particular. A certain amount still has to be present in natural brandies in order to maintain the authentic fruit origin. Reduction of the existing methanol amounts by applying demethanolization column was most effective and came to 43-77% in comparison to the starting amount.
APA, Harvard, Vancouver, ISO, and other styles
47

Kotsaga, Effrosyni. "Gendered Marketing of Food Supplements in Lifestyle Magazines in Greece." Current Nutraceuticals 1, no. 1 (April 29, 2020): 54–63. http://dx.doi.org/10.2174/2665978601666191204164206.

Full text
Abstract:
Background: Marketing of food supplements in Greece in print media has not been examined and this study is the first attempt to provide a comparative statistical analysis. Methods: Lifestyle magazines that were distributed all over Greece and aimed at women and men were collected in the years 2014 and 2016. Five criteria with their subcriteria were developed and were related to the branding of the food supplements; their quality characteristics; the information given about health concerns; photographs of people who promoted food supplements and to claims of their suitability. Results: It seems that in terms of product branding, women’s magazines were more likely to be targeted. Some quality characteristics such as information about the ingredients of food supplements or information about banned substances were more likely to be seen in women’s magazines in 2016. In 2014 and 2016, not all advertisements provided information about health concerns and among those which informed readers about health concerns, differentiation in target audiences was observed. Photographs that showed people promoting food supplements as well as claims of suitability for various categories of consumers, seem to be gendered in 2014 but this trend was not strong enough in 2016. Conclusion: It can be argued that the marketing of food supplements was aggressive and gendered in 2014 and changed in 2016 with better information on public health but had retained some gendered stereotypes.
APA, Harvard, Vancouver, ISO, and other styles
48

Minowa, Yuko. "Hiraga Gennai." Journal of Historical Research in Marketing 6, no. 2 (May 13, 2014): 258–78. http://dx.doi.org/10.1108/jhrm-04-2013-0018.

Full text
Abstract:
Purpose – This paper aims to examine a copy Hiraga Gennai wrote advertising the toothpowder brand Sosekiko in terms of its target audience, product decisions pertaining to branding and packaging, pricing and advertising objectives and message appeals. A masterless samurai in the eighteenth century, Hiraga Gennai is considered Japan’s first advertising copywriter. Life of the versatile Renaissance man Gennai and the influences of his accomplishments on advertising in following generations are briefly discussed. Design/methodology/approach – The research draws from a sampling of classical and contemporary literature as well as the interpretation of the images shown here. Visual content is described and analyzed as well. Findings – Gennai’s witty and humorous advertising copy for handbills attracted the townspeople of Edo. The toothpowder market was mature and competitive, and Gennai’s copy emphasized differentiation through packaging and volume discount rather than ingredients. The advertising copy has culturally unique aspect: It appeals to the audience’s ninjo, or feelings of humanity, and explicitly solicited disseminating positive word-of-mouth by the audience. Originality/value – This research shows that activities resembling more contemporary marketing practices, such as advertising and branding, for consumer products such as toothpowder existed in eighteenth-century Japan, more than a century prior to the paradigmatic development of marketing concept. The possibility for Gennai as a potential strategic marketing planner and implementer, in addition to advertising copywriter, is researched and analyzed.
APA, Harvard, Vancouver, ISO, and other styles
49

Monteiro, Carlos A., Geoffrey Cannon, Renata B. Levy, Jean-Claude Moubarac, Maria LC Louzada, Fernanda Rauber, Neha Khandpur, et al. "Ultra-processed foods: what they are and how to identify them." Public Health Nutrition 22, no. 5 (February 12, 2019): 936–41. http://dx.doi.org/10.1017/s1368980018003762.

Full text
Abstract:
AbstractThe present commentary contains a clear and simple guide designed to identify ultra-processed foods. It responds to the growing interest in ultra-processed foods among policy makers, academic researchers, health professionals, journalists and consumers concerned to devise policies, investigate dietary patterns, advise people, prepare media coverage, and when buying food and checking labels in shops or at home. Ultra-processed foods are defined within the NOVA classification system, which groups foods according to the extent and purpose of industrial processing. Processes enabling the manufacture of ultra-processed foods include the fractioning of whole foods into substances, chemical modifications of these substances, assembly of unmodified and modified food substances, frequent use of cosmetic additives and sophisticated packaging. Processes and ingredients used to manufacture ultra-processed foods are designed to create highly profitable (low-cost ingredients, long shelf-life, emphatic branding), convenient (ready-to-consume), hyper-palatable products liable to displace all other NOVA food groups, notably unprocessed or minimally processed foods. A practical way to identify an ultra-processed product is to check to see if its list of ingredients contains at least one item characteristic of the NOVA ultra-processed food group, which is to say, either food substances never or rarely used in kitchens (such as high-fructose corn syrup, hydrogenated or interesterified oils, and hydrolysed proteins), or classes of additives designed to make the final product palatable or more appealing (such as flavours, flavour enhancers, colours, emulsifiers, emulsifying salts, sweeteners, thickeners, and anti-foaming, bulking, carbonating, foaming, gelling and glazing agents).
APA, Harvard, Vancouver, ISO, and other styles
50

Nugrahani, Farida, Ali Imron A.M., and Mukti Widayati. "GERAKAN LITERASI SEKOLAH BERBASIS KEARIFAN LOKAL DAN KONTRIBUSINYA BAGI PENDIDIKAN KARAKTER." Widyaparwa 48, no. 1 (June 30, 2020): 50–64. http://dx.doi.org/10.26499/wdprw.v48i1.438.

Full text
Abstract:
This study aims to describe the values of character education in the school literacy movement. local wisdom-based 'traditional herbal medicine' in Sukoharjo Regency. This descriptive qualitative research object of study was literacy activities in five elementary schools in Sukoharjo Regency. The source of the data is the literacy event, which involves the teacher and his students. Data collected through observation and in-depth interviews, analyzed with interactive models. Data validity is attempted through triangulation. The results of this study indicate that the character values of nationalism, independence, and mutual cooperation can be instilled in students through the local wisdom-based school literacy movement 'traditional herbal medicine'. Literacy activities are carried out by introducing 'empon-empon' as traditional herbal ingredients, and their health benefits. The hope is that students will be able to understand, appreciate, and develop the 'traditional herbal medicine' as a proud cultural heritage of their ancestors, and become a branding area.Penelitian ini bertujuan untuk mendeskripsikan nilai-nilai pendidikan karakter dalam gerakan literasi sekolah berbasis kearifan-lokal ‘jamu herbal tradisional’ di Kabupaten Sukoharjo. Pene-litian kualitatif deskriptif ini objek kajiannya adalah kegiatan berliterasi di lima Sekolah Dasar di Kabupaten Sukoharjo. Sumber datanya peristiwa literasi, yang melibatkan guru beserta siswa-nya. Data dikumpulkan melalui observasi dan wawancara mendalam, dianalisis dengan model interaktif. Keabsahan data diupayakan melalui triangulasi. Hasil penelitian ini menunjukkan bahwa nilai karakter nasionalisme, kemandirian, dan gotong royong dapat ditanamkan kepada peserta didik melalui gerakan literasi sekolah berbasis kearifan-lokal ‘jamu tradisional’. Kegiatan literasi dilakukan dengan mengenalkan ‘empon-empon’sebagai bahan jamu tradisional, dan man-faatnya bagi kesehatan. Harapannya agar peserta didik mampu memahami, menghargai, dan me-ngembangkan ‘jamu tradisional’ tersebut sebagai budaya warisan leluhurnya yang mem-banggakan, dan menjadi branding daerahnya.
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the bibliographies on the topic 'Ingredient Branding' for other source types:
Dissertations / Theses
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography