Academic literature on the topic 'Purchase of ingredients'
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Journal articles on the topic "Purchase of ingredients"
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Felicia, Irma, Carles Sitompul, and Paulina Kus Ariningsih. "Penentuan Sistem Pengadaan Bahan Baku Utama Berbasis Kontrak pada Perusahaan Roti dan Kue-Kue ANDALAS." Jurnal Rekayasa Sistem Industri 10, no. 1 (2021): 35–44. http://dx.doi.org/10.26593/jrsi.v10i1.4210.35-44.
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Micro, small and medium enterprises (MSME) are striving to maximize profits through cost’s reduction while maintaining their product qualities and their customer’s satisfaction. ANDALAS is an MSME producing cakes and breads that intuitively purchase its raw material which results in a relatively high purchase cost. We propose a contract-based system using a linear programming approach to manage the purchasing activities of main ingredients. A mathematical model is proposed supporting the purchasing decisions which includes constraints such as: minimum purchase, safety stock, warehouse capacity, and demand’s requirements. The resulting model provides an improvement of 6,30% reduction in purchase costs. The improvement for each ingredient ranges from 4% to 16% where Eggs, Flour, Maizena, Margarine, Butter and Sugar are contractually ordered from one main supplier.
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ALBRECHT, JULIE A., FAYRENE L. HAMOUZ, SUSAN S. SUMNER, and VANESSA MELCH. "Microbial Evaluation of Vegetable Ingredients in Salad Bars†." Journal of Food Protection 58, no. 6 (1995): 683–85. http://dx.doi.org/10.4315/0362-028x-58.6.683.
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Vegetable salad ingredients (lettuce, tomatoes, broccoli, and cauliflower) purchased from three grocery-store deli operations were analyzed for total plate count, coliforms, yeasts, and molds. The temperature of the vegetable ingredients was measured at the time of purchase and the pH was measured on all samples within one-half hour after purchase. In the second phase, fresh broccoli was processed into florets, inoculated with E. coli ATCC 23742, and subjected to three washing treatments. The temperature of the salad ingredients ranged from 5.1°C to 18.9°C. The pH ranges for the vegetables were broccoli, 5.46 to 6.39; cauliflower, 5.82 to 6.65; lettuce, 4.92 to 6.38; and tomatoes, 3.30 to 4.47. The total aerobic count for the vegetables ranged from 5.51 to 6.63 log CFU/g. Coliforms on the vegetables ranged from 4.89 to 6.30 log CFU/g. Yeasts and molds were found on all vegetables. The results of the study indicate that the temperature conditions and pH ranges for the broccoli, cauliflower, and lettuce could support microbial growth. The pH range of the tomatoes was below 4.6, but if contaminated and added to low acid foods, the tomatoes may also act as a vehicle for microbial contamination. When a chlorine wash solution was used, it slightly reduced the aerobic microbial load on previously inoculated broccoli and reduced the coliform population of the broccoli by approximately one log unit.
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Juul, Filippa, Bárbara dos Santos Simões, Jacqueline Litvak, et al. "Processing level and diet quality of the US grocery cart: is there an association?" Public Health Nutrition 22, no. 13 (2019): 2357–66. http://dx.doi.org/10.1017/s1368980019001344.
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AbstractObjective:The majority of groceries purchased by US households are industrially processed, yet it is unclear how processing level influences diet quality. We sought to determine if processing level is associated with diet quality of grocery purchases.Design:We analysed grocery purchasing data from the National Household Food Acquisition and Purchase Survey 2012–2013. Household grocery purchases were categorized by the NOVA framework as minimally processed, processed culinary ingredients, processed foods or ultra-processed foods. The energy share of each processing level (percentage of energy; %E) and Healthy Eating Index-2015 (HEI-2015) component and total scores were calculated for each household’s purchases. The association between %E from processed foods and ultra-processed foods, respectively, and HEI-2015 total score was determined by multivariable linear regression. Foods purchased by households with the highest v. lowest ultra-processed food purchases and HEI-2015 total score <40 v. ≥60 were compared using linear regression.Setting:USA.Participants:Nationally representative sample of 3961 households.Results:Processed foods and ultra-processed foods provided 9·2 (se 0·3) % and 55·8 (se 0·6) % of purchased energy, respectively. Mean HEI-2015 score was 54·7 (se 0·4). Substituting 10 %E from minimally processed foods and processed culinary ingredients for ultra-processed foods decreased total HEI-2015 score by 1·8 points (β = −1·8; 95 % CI −2·0, −1·5). Processed food purchases were not associated with diet quality. Among households with high ultra-processed food purchases, those with HEI-2015 score <40 purchased less minimally processed plant-foods than households with HEI-2015 score ≥60.Conclusions:Increasing purchases of minimally processed foods, decreasing purchases of ultra-processed foods and selecting healthier foods at each processing level may improve diet quality.
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Karimah, Nida, and Darwanto Darwanto. "Effect of Halal Awareness, Halal Certification, Food Ingredients Composition, Halal Marketing and Religiosity on Purchase Intention of Imported Food Products." Al-Kharaj : Jurnal Ekonomi, Keuangan & Bisnis Syariah 3, no. 2 (2021): 177–91. http://dx.doi.org/10.47467/alkharaj.v3i2.319.
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Muslims are required to always consume halal food in accordance with Islamic orders. Halal awareness, halal certification, food ingredients composition, halal marketing and religiosity can influence consumer behavior, especially on product purchase intention. Not all food products have been labeled halal, especially the imported products. This study aims to look at the effect of halal awareness, halal certification, food ingredients composition, halal marketing and religiosity on the purchase intention of imported food products in Muslim consumers in the city of Semarang by using the Structural Equation Model (SEM). The results of the analysis show that halal awareness, halal certification, food ingredients composition, halal marketing and religiosity have a positive and significant effect on imported food products purchase intention.
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Thomas, Fanny, and Sonia Capelli. "The effect of the number of ingredient images on package evaluation and product choice." Recherche et Applications en Marketing (English Edition) 33, no. 3 (2018): 6–30. http://dx.doi.org/10.1177/2051570718769201.
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In the highly competitive context of food product sales in supermarkets, consumers may have difficulty processing deeply the information on a given package. This research examines how the number of ingredients depicted on packaging in addition to the picture of the whole product impacts its efficacy depending on consumers’ motivation (hunger), opportunity (via cognitive load), and ability (via need for cognition – NFC) to process information. Three studies find that, under high cognitive load, packages depicting many ingredients induce more mental taste imagery, heighten purchase intention, and improve taste evaluations. For consumers with high NFC (vs low), under high cognitive load, packaging not depicting ingredients (vs five ingredients) is preferred when consumers are motivated by hunger. Under low cognitive load and whatever the NFC, information is processed centrally and evaluation does not depend on the number of ingredient images depicted.
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Bassett, F. S., M. L. Dunn, O. A. Pike, and L. K. Jefferies. "Physical, nutritional, and sensory properties of spray-dried and oven-roasted cricket (Acheta domesticus) powders." Journal of Insects as Food and Feed 7, no. 6 (2021): 987–1000. http://dx.doi.org/10.3920/jiff2020.0107.
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Processing crickets into a versatile dry powder ingredient may facilitate their utilisation in a variety of food products. Three dried cricket ingredients – oven-roasted cricket meal; the same ingredient milled to a smaller particle size, called oven-roasted cricket powder; and spray-dried cricket powder – were prepared and evaluated for their physical, nutritional and sensory properties. Oven-roasted cricket powder had a smaller range of particle sizes and fewer large particles compared to spray-dried cricket powder. Consumer panellists rated oven-roasted cricket powder as less gritty than the other two ingredients. Prepared as a protein drink, oven-roasted cricket powder had the highest viscosity and an intermediate sedimentation rate. Differences between treatments existed in proximate analysis parameters and nutrients, but amounts were similar to previously reported values for cricket powders. Consumer panellists preferred the smaller particle-sized oven-roasted powder over larger particle-sized oven-roasted meal or the spray-dried powder ingredients, as indicated by all sensory acceptance attributes, preference ranking, and purchase likelihood.
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Giakoumaki, Christina, George J. Avlonitis, and George Baltas. "Does ingredient advertising work? Some evidence on its impact." Journal of Business & Industrial Marketing 31, no. 7 (2016): 901–13. http://dx.doi.org/10.1108/jbim-02-2015-0027.
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Purpose The purpose of this study is to examine the effectiveness of ingredient advertising. Specifically, the authors consider the question as to whether ingredient advertising can increase derived demand and favorably influence purchase intentions and attitudes toward the host product that incorporates the advertised B2B ingredient. Design/methodology/approach They conduct experiments in two host product categories using a three-group, between-subjects experimental design. Findings The findings of the study are revealing about the impact of ingredient advertising on the demand for host products, in which the advertised ingredients are incorporated. It is demonstrated that consumer advertising positively affects the attitude and purchase intention toward the host brand that incorporates the advertised industrial product. It is also found that the higher the importance of the advertised ingredient as an attribute of the host product, the greater the advertising effects on the consumer brand. Practical implications The findings imply that ingredient advertising can help marketers to stimulate derived demand in the sense that it makes consumer brands incorporating the advertised industrial product more attractive to consumers. The positive influence of ingredient advertisements is greater for industrial products that are perceived by consumers as very important ingredients of the final product as consumers are more prone to search for and process ingredient-related information and are also more likely to respond to it. Originality/value Despite the implementation of ingredient advertising campaigns by many B2B brands and the vast literature on conventional B2C advertising, there has been no previous attempt to investigate this issue in the empirical literature. This empirical study shows how ingredient advertising works and how it can benefit both buyers and suppliers of the advertised B2B products.
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Shan, Liran Christine, Chenguang Li, Zhongyi Yu, Áine Regan, Ting Lu, and Patrick Wall. "Consumer perceptions on the origin of infant formula: a survey with urban Chinese mothers." Journal of Dairy Research 88, no. 2 (2021): 226–37. http://dx.doi.org/10.1017/s0022029921000364.
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AbstractThe consumer survey reported in this research paper aims to understand how Chinese mothers learn about and confirm the origin of powdered infant formulas (henceforward formulas), their knowledge level and preferences between formulas from different origins. With globalization, dairy companies can source ingredients for domestic production and manufacture finished products across the world. Chinese consumers are now facing a variety of formulas with different brand origin, main ingredient origin (‘nai yuan’), manufacturing origin, and country-of-purchase. Drawing on a large representative sample of Chinese mothers who have purchased formulas, we found that most of them had intensively engaged in learning about and confirming formulas' origin through different strategies. However, they may not interpret related cues correctly: a majority of Chinese mothers incorrectly considered the ‘main ingredient origin’ as the ‘manufacturing place’ and could not necessarily recognize between ‘foreign’ and ‘domestic’ brands. Among formulas from different origins, authentic foreign branded, produced and packaged formulas showed a high popularity in Tier 1 & 2 cities and among more knowledgeable consumers. In low-tier cities, these products were equally popular as domestically branded and produced formulas using imported milk powders and other ingredients. Formulas directly acquired from overseas markets through unofficial channels were least favoured by consumers. The study shows that Chinese consumers' previous one-sided endorsement towards foreign formulas appears to have weakened. Decisions made by formula companies on the origin of the main ingredient and the place of manufacture would influence product attractiveness, and the segments of Chinese consumers to target.
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Park, Jaehong, and Soye You. "Mother’s Purchase Capability of Agricultural Products and Children’s Interest in Food Ingredients." Korean Journal of Community Living Science 32, no. 1 (2021): 131–46. http://dx.doi.org/10.7856/kjcls.2021.32.1.131.
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Lebedev, A. V., and S. A. Struchkova. "Factors influencing the purchase of green milk." Economics and Management, no. 6 (August 28, 2019): 69–80. http://dx.doi.org/10.35854/1998-1627-2019-6-69-80.
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The presented study explores the nature of factors that facilitate the purchase of “green milk”, which serves as the most appropriate term for defining environmental and organic milk of animal and vegetable origin.Aim. The study aims to identify factors that affect the indicators of disposition towards purchasing green milk.Tasks. By summarizing previous studies, the authors put together a set of factors influencing green consumer behavior, conduct an empirical assessment of the impact of these factors, and specify the criteria for facilitating an environmental perception of food products by the consumer.Methods. This study is based on empirical quantitative-qualitative research. Its qualitative section involves a series of semi-structured interviews aimed at gaining insights. The quantitative section is processed in IBM SPSS 23.0 using а regression analysis. Alpha level 10 % is chosen as the p-value. The respondents are selected using the snowball method with allowance for the niche component. Some respondents are micro-influencers running their own blogs, active on social media, and managing digital communities. From the age perspective, the respondents include millenials living in the capital of the Russian Federation (born in 1982-2000, according to V.V. Radaev) [1]. According to Nielsen, the consumption of organic products by millenials increased by 14 % in 2018, which makes them the fastest growing consumer segment in the eco-market. Moscow accounts for 70% of the Russian ecomarket [2]. Based on the above, the examined group of respondents can be regarded as innovators and early supporters of the emerging green milk market.Results. Literature analysis reveals factors that could potentially affect green consumer behavior. The constructed regression model shows health concerns to be the main motive for buying green products. Despite certain difficulties in distinguishing between the terms “ecological” and “organic” in the context of the topic, it is established that milk (of vegetable and farm origin) can be both ecological and organic. The majority of consumers of these products are women. The key factors that consumers pay attention to when choosing environmental or organic food products are ingredients and eco-labels.Conclusions. Based on the obtained results, marketers working with green products should focus on their health benefits. Ingredients and eco-labels are the key criteria for identifying a product as green. Therefore, it is necessary to provide information about the health benefits of the ingredients on the packaging, and it also advisable to put an eco-label. The results of the study make it obvious that consumers cannot tell the difference between official and non-official certification marks on green products. Thus, such words as green, organic, vegan, eco may not increase sales, but will help define the product as green. When developing a marketing communication strategy, it is necessary to keep in mind that women are the target audience in most cases. A potential business opportunity that deserves attention is organic products for men’s health, which will help to differentiate a new product.
Dissertations / Theses on the topic "Purchase of ingredients"
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Huali, Villa Mayra Rubi, Fabian Andrea Romina Maldonado, Gomez Ivette Sara Mueras, Villavicencio Luciana Gianella Paiva, and Mego Andrea Alejandra Patiño. "Servicio de entrega de ingredientes para postres medidos en cantidades exactas." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/652299.
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El presente trabajo de investigación busca conocer la viabilidad de implementar un modelo de negocio innovador centrado en el servicio de entrega de ingredientes medidos en cantidades exactas para la realización de postres en Lima, Perú. El cual se creó bajo el nombre de The Baker Box. Este modelo de negocio nace como la alternativa para abastecer de ingredientes en cantidades específicas para las porciones requeridas en las recetas, evitando así el desuso de ingredientes, el tedioso proceso de compra y búsqueda de ingredientes, así como evitar los errores en la ejecución de la receta provocados por fallas en la medición. Para ello, se realizaron cierta cantidad de experimentos que permitieron validar el proyecto, además de recabar información valiosa que sirvió para la mejora de procesos de creación. Con el objetivo de desarrollar y mantener un crecimiento constante del negocio, se realizó un plan estratégico dotado de análisis, acciones y estrategias que permitieron hacer realidad la mejora del negocio. Asimismo, durante toda la creación del proyecto, se consideró de manera significativa el sentir y actuar de los usuarios amantes de los postres a modo de retroalimentación para una mejora continua. En base a todo lo realizado se pudo encontrar que el modelo de negocio que ofrece The Baker Box es viable, escalable y, más importante aún, rentable.<br>This research work seeks to understand the feasibility of implementing an innovative business model focused on the delivery of ingredients measured in exact quantities for the production of desserts in Lima, Peru. It was created under the name of The Baker Box. This business model was born as the alternative to supply ingredients in specific quantities for the portions required in the recipes, thus avoiding the disuse of ingredients, the tedious process of buying and searching for ingredients, as well as avoiding errors in the execution of the recipe caused by measurement failures. To this end, a number of experiments were carried out to validate the project, in addition to gathering valuable information that served to improve the creation process. With the aim of developing and maintaining a constant growth of the business, a strategic plan was made with analysis, actions and strategies that allowed the improvement of the business to become a reality. Likewise, throughout the creation of the project, the feelings and actions of the dessert lovers were considered in a significant way as feedback for continuous improvement. Based on all that was done, it was possible to find that the business model offered by The Baker Box is viable, scalable and, most importantly, profitable.<br>Trabajo de investigación
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Golis, Kara L. "Corner Stores Offer Few Ingredients Needed to Prepare Healthy Recipes Promoted at Point-of-Purchase." The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu152353876865209.
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Genovese, Therese, and Charlotte Green. "Cosmetics gone green : A quantitative experimental study on green promotional cues and consumers’ purchase intention." Thesis, Linnéuniversitetet, Institutionen för marknadsföring (MF), 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-104359.
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In the context of the world's increasing environmental challenges and the rise of green consumerism, promoting sustainable consumer behavior is more important than ever. This study aims at extending the understanding of consumers' purchase intention of environmentally friendly cosmetic products. With a theoretical starting point in theories of green promotion and the theory of planned behavior, a total of ten hypotheses and sub-hypotheses were formulated to answer the research question how green promotional cues can be used to affect consumers' beliefs and increase purchase intention. Central concepts in the study’s constructed conceptual framework are intrinsic cues which represent concrete characteristics of a product such as ingredients and formula, and extrinsic cues which are attributes not present within the product itself such as packaging and brand. A quantitative approach using an online survey in an experimental vignette designed questionnaire generated responses from a sample of 325 participants in three treatment groups, and the data was subsequently examined through statistical analysis. The study’s main findings show that intrinsic cues have a stronger influence on purchase intention than extrinsic cues but that extrinsic cues seem to have a stronger influence on consumers’ subjective beliefs. The study provides implications on how cosmetic companies can use the insights generated by the study when developing promotional strategies for green cosmetics.
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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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<p>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.</p><p>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.</p><p>Purpose: The aim with this thesis is to investigate why managers make decisions to purchase ingredient branded products, particulary Fair Trade.</p><p>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.</p><p>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.</p>
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Andrade, Gabriela Oliveira. "The impact of health consciousness on consumers’ purchase intention and the mediating effect of ingredients’ awareness : an analysis on Chocolate." Master's thesis, 2018. http://hdl.handle.net/10400.14/26299.
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Over the past few years a dramatic move has taken place in the food industry and people become more and more concerned about their own health. Following this trend, retailers are also taking actions, not just by creating areas in the supermarket dedicated to healthy food products but also having, on the same shelf, the healthy option of the same product.
This entire study consists on an investigation about if the health consciousness impacts or not the purchase intention, giving a special attention to the role of the ingredients’ awareness, going deep on sugars. The pushback against sugar comes as, in general, consumers have begun to take a greater interest in what makes up their food and diets. The health conscious took umbrage with not only how much sugar was put into processed food, but also how many products included added sugars.
The methodology used for this investigation includes both primary and secondary data, encompassing one survey.
Results obtained with this study suggest that Purchase Intention is explained by Health Consciousness as well as by the Ingredients’ Awareness. In addition, Ingredients’ Awareness plays a key role in mediating some of these relationships.<br>Ao longo dos últimos anos ocorreu um novo e importante movimento na indústria alimentar, com os consumidores a tornarem-se crescentemente preocupados com a sua saúde. Respondendo a esta tendência, os grandes retalhistas têm vindo a tomar medidas, não só começando a apresentar num mesmo linear as opções standard e mais saudáveis para um mesmo tipo de produto, como inclusivamente criando nas lojas áreas específicas e perfeitamente individualizadas, dedicadas a produtos alimentares saudáveis.
Todo este estudo consiste numa investigação sobre se, e em que medida, a consciência da saúde por parte dos consumidores afeta a sua intenção de compra, dando especial relevo ao papel da perceção que os mesmos têm relativamente aos ingredientes, particularmente e com maior profundidade no que respeita aos açúcares.
Em geral, a repulsa pelo açúcar decorre, da crescente atenção dos consumidores relativamente à composição dos seus alimentos e dietas. A consciência da saúde surge assim em consonância não só com o teor de açúcar adicionado aos alimentos processados, mas também com a quantidade de produtos aos quais foram adicionados açúcares.
A metodologia utilizada para esta investigação inclui dados primários e secundários, envolvendo um questionário. Os resultados obtidos com este estudo sugerem que a Intenção de Compra é explicada pela Consciência da Saúde, bem como pela Perceção dos Ingredientes, desempenhando esta um papel chave na mediação de algumas dessas relações.
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Su, Li-Wen, and 蘇莉雯. "The Influence of People's Perceptions on Cognitive and Perceived Consciousness of Non-toxic and Organic Ingredients on Their Purchase Intention - A Case Study of the Dao Nong Market." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/4mzh5c.
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碩士<br>朝陽科技大學<br>休閒事業管理系<br>107<br>The purpose of this study was to investigate the correlation between consuming intention in farmers’ fair/market and acknowledgement of organic food and cognitive crisis. The questionnaire was conducted in this study. In total 550 questionnaires were sent, with 512 of them effective, occupying 93%. The results showed that the most-frequented stop was Taian Service Area, and most of those who paid visit lived in mid-Taiwan, with bachelor degree and occupations related to military, government and education institutions. Their ages are mostly between 21 and 30, with monthly income between NT$22,001 to NT$32,000. Marriage, age, occupation and education played significant differences on people’s awareness of organic food; different residence places played significant difference on financial managements; in addition, education affected consumers’ intention of purchasing organic food. The acknowledgement of organic food and cognitive crisis had a significant effect in consumers’ purchase intention. Overall, the study suggests that the authorities concerned promote consumers’ awareness of organic food and cognitive crisis to boost their purchase intention, and to direct the likely future management.
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Chen, I.-Chun, and 陳怡君. "The Impact of Cobranded Ingredient Branding on Purchase Decision." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/93084577755360822530.
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碩士<br>國立高雄大學<br>亞太工商管理學系碩士班<br>100<br>Cobranded ingredient branding is one of the marketing strategies that aims at increasing customer awareness and brand value through highlighting the use of recognized key components or ingredients in order to create competitive advantages from the very beginning. The goal of this research is to explore whether there are moderating effects of brand equity, product characteristics, and relational benefits on the relationship between cobranded ingredient branding and consumer’s purchase decision. In addition, the mediating effect of consumer characteristics on the relationship between cobranded ingredient branding and consumer’s purchase decision is also analyzed.
This study was performed empirically by sampling from those consumers who have the capabilities of purchase. One hundred and sixty six effective samples were collected. The statistical approaches including reliability analysis, confirmatory factor analysis, correlation analysis, and regression analysis were adopted to testify the research goal. Results show that cobranded ingredient branding, brand equity, product characteristics, consumer characteristics, and relational benefits have positive effects on consumer’s purchase decision. Further analyses show that the moderating effects of brand equity, product characteristics, and relational benefits on the relationship between cobranded ingredient branding and consumer’s purchase decision are not significant. Nevertheless, the mediating effect of consumer characteristics on the relationship between cobranded ingredient branding and consumer’s purchase decision is significant.
The interests of the consumers are those relational benefits, product characteristics, and product knowledge that brought by the cobranded ingredient branding. Therefore, for those companies that desire to adopt the strategy of cobranded ingredient branding into the market, should particularly highlight the functions and contributions of the ingredients in the end products. Through this way, the virtues of the end product can be seen and experienced by the consumers, and then to enhancing the positive impact of cobranded ingredient branding on the consumer’s purchase decision.
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Liu, Tsang-Hao, and 劉倉豪. "The effect of branded ingredient on consumer''s purchase intention to host product." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/46292210554423517304.
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碩士<br>淡江大學<br>企業管理學系<br>92<br>To produce the products of high brand equity for transnational corporations or small and medium enterprises, facing the market with keen competition, will enable them to hold sustainable competitive advantage, and it also is a subject every enterprise always concerns. So companies begin to cooperate with other famous manufacturers in order to put out the products, and transmit the reliable information of products’ quality to impress the customers with company’s image.
The goods on the market are various in style now. In the same market segment, consumers will face many kinds of products to choose; however, whether the product’s ingredient is important will be a focal point in this research. This research deems consumer with different product involvement and product knowledge as moderators, than explores whether the relationships among the branded ingredient and host product will be influenced by the moderators. This research’s purposes include: (1)whether the brand equity of branded ingredient influences consumer’s purchase intention to host product, (2)whether the relationship between the branded ingredient and host product’s purchase intention is influenced by the degree of product involvement, (3)whether the relationship between the branded ingredient and host product’s purchase intention is influenced by the degree of product knowledge. Via the statistical analysis, the result shows that branded ingredient can raise the consumer’s purchase intention to host product; moreover, different kinds of consumers have showed significant difference. With the product involvement and products knowledge’s degree increase, it will decrease the branded ingredient’s positive effect to host product. Nevertheless, the importance of the branded ingredient is verified in this research. Therefore, under the manufacturer facing with different kinds of customer, it can attempt to propagate the reliable information of branded ingredient to reduce consumers'' doubt, and improve their purchase intention to the product.
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Vaz, Pedro Rodrigues. "Ingredient branding influence on purchase intention and willingness to pay : the smartphone case in Portugal." Master's thesis, 2019. http://hdl.handle.net/10400.14/26952.
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The smartphone industry has been through a drastic revolution. Recent smartphones greatly outperform outdated models, offering a wide range of new functionalities. However, the once fast-growing industry is now facing a slower growth, despite continuous significant investment in R&D.
Consequently, even the biggest players are losing market share and striving to differentiate themselves in such a competitive market. Now, more than ever in the industry, it is very important to understand what exactly consumers are looking for in a smartphone, what they give value to and what features they are willing to pay for.
The aim of this Research is to test the potential of the Ingredient Branding strategy on Smartphones as well as provide Brands with insights on the most valued characteristics. First, the Factors that influence Smartphone Purchase Intention are validated. Then, two scenarios are compared, with and without a branded ingredient, and the differences are analyzed.
The methodology used comprised both qualitative and quantitative data from In-Depth Interviews of 5 different Smartphone User Profiles, gathered in a survey with 240 valid respondents. All the analysis was supported with a detailed analysis of the existing literature on the Factors affecting Smartphone Purchase Intention and Ingredient Branding: its positive and negative effects.
The main findings suggest that consumers are willing to pay a Price Premium for smartphones with Branded ingredients and that the association of a smartphone with an high quality Brand increases its evaluation, giving strength to the theory of the positive spillover effects of ingredient branding when using high quality Brands, that have been studied over the years in different products and industries.<br>A indústria dos smartphones tem sofrido uma revolução drástica. O desempenho dos smartphones mais recentes ultrapassa largamente o desempenho dos modelos mais antigos, oferecendo hoje novas funcionalidades. Contudo, a indústria que recentemente se encontrava em larga expansão enfrenta agora um abrandamento no crescimento, apesar do investimento contínuo e significativo em I&D.
Como consequência, até os grandes da indústria estão a perder quota de mercado e a lutar para se diferenciarem da competição num mercado feroz. Agora mais do que nunca, é extremamente importante perceber o que procuram os consumidores num smartphone, o que mais valorizam, e quais as características pelas quais estão dispostos a pagar
Este estudo tem como objetivo avaliar o potencial da estratégia Ingredient Branding, em smartphones bem como providenciar informação útil às marcas, relativamente às características mais valorizadas. Primeiro, os fatores que influenciam a Intenção de Compra de um smartphone são validados e, posteriormente, são comparados dois cenários, um telemóvel sem e com um branded ingredient, permitindo a análise das diferenças entre os cenários.
A metodologia usada consistiu em recolher dados qualitativos, através de 5 entrevistas profundas a utilizadores com perfis diferentes, e quantitativos, através da análise de um questionário que contou com 240 respostas válidas. Toda a análise efetuada teve como suporte a literatura existente tanto sobre os fatores que afetam a intenção de compra de smartphones bem como dos estudos passados sobre os efeitos positivos e negativos da estratégia de Ingredient Branding.
As principais conclusões do estudo são que a maioria dos consumidores demonstrou recetividade e intenção de pagar um montante superior pela versão do smartphone com um branded ingredient bem como as avaliações das duas alternativas foram significativamente superiores no segundo cenário (com o branded ingredient), comprovando que os efeitos de associação positivos revelados em estudos anteriores se estendem ao mercado dos smartphones.
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CHANG, HUI-YI, and 張慧怡. "A Study on the Relationship between Cognition, Perceiver Risk and Purchase Willingness of Elementary School Teachers in All-Ingredient Labeling of Food." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/ma55wp.
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碩士<br>大葉大學<br>觀光餐旅碩士在職學位學程<br>106<br>Food safety incidents have continued in recent years. The government's amendment to the law requires food labels to be presented in a full-component manner. However, in the face of various food ingredients, consumers have different levels of awareness and different risk considerations, which also affects their willingness to purchase.
Therefore, this study takes the elementary school teachers as the main research object. The study conducted a survey on the elementary school teachers with quantitative questionnaires, and conducted sampling tests on the Hsinchu-County elementary school teachers. The data were analyzed statistically using narrative statistics, independent sample t-test, single-factor change analysis, and multiple regression analysis. The results of the study show that: 1. There is a significant difference in the cognition of food ingredients in different ages, education levels and marital status. 2. There are significant differences in perception risk among the elementary teachers of different ages and household incomes. 3. The perception of food full-component labeling of the elementary school teachers has a negative impact on perceived risk. 4. There is a significant negative impact on the willingness to purchase for the elementary school students' cognition of all food ingredients. 5. The perception risk of the elementary school teachers has a significant negative effect on the purchase intention.
It is hoped that the results of the study can provide concerned departments as references for propaganda and education, thus increasing public awareness of food choice.
Books on the topic "Purchase of ingredients"
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Parker, Philip M. The 2007-2012 World Outlook for Packaging Purchased Macaroni and Noodle Products with Other Purchased Ingredients. ICON Group International, Inc., 2006.
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Parker, Philip M. The 2007-2012 Outlook for Packaging Purchased Macaroni and Noodle Products with Other Purchased Ingredients in Japan. ICON Group International, Inc., 2006.
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Parker, Philip M. The 2007-2012 Outlook for Packaging Purchased Macaroni and Noodle Products with Other Purchased Ingredients in India. ICON Group International, Inc., 2006.
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Parker, Philip M. The 2007-2012 Outlook for Packaging Purchased Macaroni and Noodle Products with Other Purchased Ingredients in Greater China. ICON Group International, Inc., 2006.
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Parker, Philip M. The 2007-2012 Outlook for Packaging Purchased Macaroni and Noodle Products with Other Purchased Ingredients in the United States. ICON Group International, Inc., 2006.
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Parker, Philip M. The 2007 Report on Packaging Purchased Macaroni and Noodle Products with Other Purchased Ingredients: World Market Segmentation by City. ICON Group International, Inc., 2006.
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Parker, Philip M. The 2007-2012 World Outlook for Dry Macaroni and Noodle Products Packaged with Other Purchased Ingredients. ICON Group International, Inc., 2006.
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The 2006-2011 World Outlook for Dry Macaroni and Noodle Products Packaged with Other Purchased Ingredients. Icon Group International, Inc., 2005.
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Parker, Philip M. The 2007-2012 Outlook for Dry Macaroni and Noodle Products Packaged with Other Purchased Ingredients in India. ICON Group International, Inc., 2006.
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Parker, Philip M. The 2007-2012 Outlook for Dry Macaroni and Noodle Products Packaged with Other Purchased Ingredients in Japan. ICON Group International, Inc., 2006.
Find full textBook chapters on the topic "Purchase of ingredients"
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Ritzer, George, and Anya Galli. "Food and Drink, The declining importance of cultural context." In Food and Drink: the cultural context. Goodfellow Publishers, 2013. http://dx.doi.org/10.23912/978-1-908999-03-0-2328.
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When we pop open a can of Coca Cola or reach into a bag of potato chips, we are most-likely consuming a product available to consumers in many locations across the globe and made of ingredients produced in multiple countries. While food and drink remain an integral part of cultural practices and identities today, very few of the products we purchase at the supermarket or in chain restaurants are actually local. What processes have contributed to the seemingly limitless availability of out-of-season produce, the global spread of name-brand food and drink, and the prominence of low cost ‘convenience’ foods and fast food restaurants in cities across the globe? There is no question that national and ‘local’ social structures and cultures continue to be important throughout the world. Similarly, today’s global citizens continue to have agency through which they make an array of choices and, more importantly, construct their social and cultural worlds. In other words, the dialectics between culture and agency (Archer, 1988), and structure and agency (Giddens, 1984) continue to be of great importance. This is true globally, as well as nationally and locally.
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Ghose, Anindya. "Weather: Creating the Perfect Storm." In Tap. The MIT Press, 2017. http://dx.doi.org/10.7551/mitpress/9780262036276.003.0012.
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This chapter examines one of nine critical forces behind purchase decisions that make mobile advertising so powerful: weather. Weather is ubiquitous and omnipresent. Scientific literature tells us just how strongly weather can influence our behavior, our moods, and our short-term, medium-term, and long-term decision making. One study showed that when our moods change, weather can account for as much as 40 percent of that change. Weather also offers that special ingredient that helps improve our understanding and find ways to make advertising a lucrative win-win for businesses and customers: lots and lots of data. The chapter introduces a mix of academic studies and business success stories, which show that the value of weather as a very influential driver of behavior. It discusses how weather affects mobile purchases and drives sales of big-ticket items.
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Zhang, Juan, Qinglong Gou, and Xiaoyan Li. "Ingredient Branding with Branded Service." In Encyclopedia of Business Analytics and Optimization. IGI Global, 2014. http://dx.doi.org/10.4018/978-1-4666-5202-6.ch111.
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Owing to the huge success of ingredient branding in industrial practice, an issue with increasing importance is how the pricing strategy affects the implementation of ingredient branding strategy. Noting the rapid development of the service industry, this chapter considers a situation in which a manufacturer selling tangible products procures complementary service products from a service firm, and consumers have to purchase them together. The complementary service firm builds up its goodwill through advertising efforts, which may finally influence the sales by an ingredient branding strategy. We propose an analytical model to make a joint decision on the ingredient branding strategy and pricing strategy of channel members. The service firm's advertising efforts on its goodwill levels are modeled in a modified Nerlove-Arrow framework. We provide in feedback form the optimal advertising and pricing policies for the service firm and the manufacturer. Managerial implications are also given.
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Joshi, Gauri Yogesh, and Gurudas Nulkar. "Green." In Advances in Human Resources Management and Organizational Development. IGI Global, 2018. http://dx.doi.org/10.4018/978-1-5225-4056-4.ch006.
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The cosmetic and personal care product industry, unlike any other industry, has been ‘recession proof' in the Asian market. Not only do Asian consumers have a great appetite for innovative products, but they are also demanding in terms of product performance. Traditionally, the Asian consumer has been a fan of Western cosmetics and personal care products. With the changing times, however, there has been a shift in preference from Western cosmetics to ‘“natural” ones. The Asian consumer has started believing in the efficacy of natural ingredients. This chapter determines the extent of environmental concern among female Indian consumers when purchasing personal care products. It also examines the role of consumer willingness to pay for environmentally-friendly products when making green purchases. It also tests if willingness to pay can be predicted based on certain product attributes.
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Winford, Brandon K. "The Battle for Educational Equality in the Postwar New South." In John Hervey Wheeler, Black Banking, and the Economic Struggle for Civil Rights. University Press of Kentucky, 2019. http://dx.doi.org/10.5810/kentucky/9780813178257.003.0004.
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Chapter 3 examines how the legal phase of the civil rights movement came together as World War II ended. It highlights Wheeler’s postwar activism and involvement in the battle for black educational equality in North Carolina and the South more broadly. He believed education to be one of the most essential ingredients for achieving the expansion of economic rights. This chapter argues that it was during the postwar period that he articulated his economic vision of New South prosperity to bankers in the Tar Heel State. During the world conflict, M&F Bank purchased war bonds, loaned black farmers money for equipment to support the war effort, and then helped returning black war veterans take advantage of the GI Bill through providing home loans. His embrace of legal tactics helped challenge an unjust educational system that effectively stifled black schoolchildren from learning the skills needed to obtain jobs later. This chapter also explores how Wheeler and others argued for immediate school desegregation directly following the Brown decision.
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Griep, Mark A., and Marjorie L. Mikasen. "Isomorphs of Paranoia: Chemical Arsenals." In ReAction! Oxford University Press, 2009. http://dx.doi.org/10.1093/oso/9780195326925.003.0007.
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In the United States after the September 2001 attacks, citizens were advised to protect themselves from toxic dusts by covering their windows with plastic sheeting and duct tape that could be purchased from any hardware store. One hundred years ago, terrorists would not have had ready access to today’s common chemicals to create makeshift explosives, and citizens would not have had access to plastic sheeting or duct tape to protect themselves from aerosols or gases. Chemical weapons have engendered a cloud of fear since their introduction into warfare during World War I. Recently, the large-scale use of chemicals as lethal weapons has drifted from warfare to terrorism. Chemical weapons are often equated with poison gases (either asphyxiation or nerve agents), but as can be seen in the list of movies for this chapter, they are actually the most diverse type of weapon. Some of these weapons are discussed elsewhere in the book (psychedelic agents, chapter 5; explosives, chapter 9). The chemistry in nuclear weapons movies is discussed in the commentary sections for those movies that use them. The movies in this chapter are closely linked to spy movies, which lie at the nexus of the action and thriller genres. Spy movies are appealing in part because these charming, good-looking government employees live by their wits and gut reactions to make split-second decisions that are best for the spy and the government. But a spy is only as good as the villain; otherwise, it wouldn’t be challenging or fun. So, the final ingredient for the movie choices in this chapter is that many of them refer to actual chemical weapons, which grounds them in the real world. The audience knows these weapons are dangerous and can be misused by the wrong person. Only about 70 chemical compounds have been put to use during military conflicts over the past century, and they are classified based on their effects. Asphyxiating and blistering agents were created for WWI (1914–1918); nerve agents were developed for WWII (1940–1945) but never used in that war; napalm was also created for WWII but it generated public comment only when used in the Vietnam War; nonlethal psychedelics were tested extensively during the 1950s but haven’t been documented as having been used yet; herbicides and tear gas were used tactically during the Vietnam War.
Conference papers on the topic "Purchase of ingredients"
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McKenzie, E. A., J. R. Etherton, J. R. Harris, D. M. Cantis, and T. J. Lutz. "NIOSH AutoROPS 3rd Generation Static Testing and Human Interaction Element." In ASME 2003 International Mechanical Engineering Congress and Exposition. ASMEDC, 2003. http://dx.doi.org/10.1115/imece2003-41330.
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To address the need for rollover protective structures (ROPS) on farm tractors that are easily adapted to low overhead clearance situations, the Division of Safety Research (DSR), National Institute for Occupational Safety and Health (NIOSH), developed an automatically deploying, telescoping ROPS (AutoROPS). The NIOSH AutoROPS at the present is in the third generation design and static testing phase, and the first phase of human subject (human operator) testing and manufacturing. The static testing is based on the SAE J2194 standard for testing ROPS for agricultural tractor use. The nature of the NIOSH AutoROPS is to be in a retracted position until an overturn is determined to be imminent. It is during the deployment time period that potential safety hazards exist that are not present in a traditional fixed ROPS and not addressed in the standards. Human interaction is a key ingredient in refining the design to be both functional and desirable while considering possible hazards. Feedback from farmers who have operated a tractor with the NIOSH AutoROPS installed and in the ready state will enhance the design and acceptability. NIOSH’s goal is to reduce the number of fatal agricultural overturns by increasing the percentage of tractors with ROPS and seatbelts which operate in low clearance environments. This design has met laboratory static testing criteria of the SAE J2194 standard for ROPS on agricultural tractors. Field evaluation of the AutoROPS use by poultry farmers (N=32) in eastern West Virginia showed favorable results and a preference for wanting to purchase and use the NIOSH AutoROPS compared with a currently available manually foldable ROPS. This paper discusses the overall performance of the NIOSH AutoROPS as subjected to the SAE J2194 standard and human interaction/feedback of operating an agricultural tractor with this added safety device.