Search

Copyright of Anatolian Clinic Journal of Medical Sciences is the property of Hayat Saglik ve Sosyal Hizmetler Vakfi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study aimed to evaluate consumer perception and acceptance of non-alcoholic cocktails compared to their traditional alcoholic counterparts in a restaurant setting. Three popular cocktails—gintonic, mojito, and mule—and their non-alcoholic versions (NoLo) were assessed following a three × two experimental design. A total of 600 participants (approximately 100 per cocktail) participated at the Basque Culinary Center's restaurant. Participants rated their liking of the cocktails using a nine-point hedonic scale and provided open-ended responses about the sensory characteristics and the consumption contexts or emotions evoked by the different cocktails. The results showed differences in the acceptance of the six cocktails, but no significant differences between the alcoholic and non-alcoholic versions, suggesting that NoLo alternatives were similarly well-received. Open-ended responses were analyzed using latent dirichlet allocation (LDA) to uncover latent topics, and Fisher's exact test and correspondence analysis were used to identify differences in the mentioned topics per cocktail. Specific sensory attributes, emotions, and contexts were associated with each type of cocktail, but no differences were found between the alcoholic and non-alcoholic versions. These findings demonstrate the viability of non-alcoholic cocktails in real consumption settings, eliciting similar liking scores, sensory attributes, contexts, and emotions in consumers. This study also highlighted the potential of natural language processing techniques for analyzing open-ended questions. [ABSTRACT FROM AUTHOR]

Grape pomace is a common waste product that can be used as compost, as animal feed or discarded. The goal of this study was to evaluate the quality and consumers' perception of a value-added grape pomace beverage, piquette, made using different red grape cultivars, yeast strains and grape pomace to water ratios. Petite Pearl and Marquette grape pomace were soaked using different pomace to water ratios in water for 2 days, prior to being pressed. Cane sugar was added to the juices prior to inoculation with three yeast strains (Cross Evolution, ICV D254, and Exotics Mosaic). The piquettes were bottled before chemical analysis and sensory evaluation by an untrained sensory panel following 8 months of storage. Piquettes made from Petite Pearl grape pomace, regardless of yeast strain, were preferred by consumers. Petite Pearl piquettes were fruity and pink, especially using D254 yeast. Piquettes made from different ratios of Petite Pearl pomace to water on a larger scale lacked nutrients at the beginning of fermentation, which led to "rotten-egg" aromas and were the least accepted by consumers. [ABSTRACT FROM AUTHOR]

Yerba mate (Ilex paraguariensis) is a plant originating from South America. From this plant, mate a drink is produced. Brazil is the first mate producer in the world. The diffusion of mate is mainly limited to the native regions of South America, as it is consumed with cuia and bombilla. Trying to expand mate culture and export it towards Europe makes it necessary to offer this drink in a new guise that sets it apart from traditional preparation patterns. In this instance, the introduction of green tea mate may represent a solution. This innovative product comes from I. paraguariensis sprouts, which are further processed and consumed as green tea from Camellia sinensis. The present study aimed to investigate the physico-chemical and nutraceutical characteristics and consumer perceptions towards the visual aspect of the innovative green tea mate (L1, L2, and L3) compared to commercial traditional Brazilian mate (CI and CB) and roasted mate (L). Moreover, a preliminary sensory evaluation with untrained panellists was carried out. Significant results were detected, highlighting the higher content of bioactive compounds in the innovative product. Total Phenolic Content (TPC) almost doubled in green tea mate (L1 117.14 mg GAE/g d.p., L2 128.10 mg GAE/g d.p., L3 126.21 mg GAE/g d.p.) compared to the other samples (CI 71.91 mg GAE/g d.p., CB 54.23 mg GAE/g d.p., L 34.16 mg GAE/g d.p.) (p < 0.05). Considering caffeine, batches L1 and L3 had a content of 3.68 mg/g d.p. and 3.58 mg/g d.p., respectively, significantly higher when compared to the amount retrieved in the CB sample, 1.57 mg/g d.p. (p < 0.05). The consumer survey demonstrated the interest of consumers towards the new product, as it was perceived similar to more commonly consumed teas, while from a sensory point of view, a vegetal and hay flavour were more defining for the product. [ABSTRACT FROM AUTHOR]

This study evaluated consumers' perceptions of beverages obtained from the intervarietal hybrids of Coffea canephora, Conilon and Robusta, produced in the Western Amazon, through a home-use test with 127 participants. An acceptance test and a Check-All-That-Apply procedure were applied. Two clones, BRS 2314 and BRS 2357, were studied (both in natural and fermented versions) and their roasted coffee composition was also evaluated. All beverages were described as having a mild aroma, roasted flavor, and slightly sour taste; consumers noticed both the effect of the fermentation process and genetics. Natural coffees had greater sensory acceptance than fermented ones. Natural coffees were most associated with a slightly bitter taste, and were well accepted by almost half of the participants, mainly women. Fermented coffees were both associated with fermented flavor, but also presented specific characteristics. BRS 2314F was most associated with a fruity flavor and slightly bitter taste and was well accepted by younger consumers with higher levels of education. BRS 2357F was most associated with tobacco flavor and bitter taste and was well accepted by older consumers with a lower education level and a higher coffee consumption frequency. The positive acceptance of C. canephora intervarietal hybrid beverages allowed us to confirm its material market potential. [ABSTRACT FROM AUTHOR]

This study was conducted to examine the effect of Electronic Word of Mouth (EWOM) on brand image and purchase intention, as well as the mediating role of brand image in the relationship between E-WOM and purchase intention. The phenomenon observed is the increasing role of online reviews and digital recommendations in shaping consumers' perceptions of brands and their purchasing decisions. This study used descriptive and associative methods with a quantitative approach. The study population was 356,410 residents of Sukabumi City, with a sample of 200 people randomly selected through probability sampling technique. Validity and reliability testing was conducted using SPSS version 23. The results showed that E-WOM had a significant effect on brand image with all items on the E-WOM variable and brand image declared valid (r_hitung > r_kritis). In addition, brand image also has a significant influence on consumer purchase intention. Brand image acts as a mediator that strengthens the influence of E-WOM on purchase intention. Cronbach's Alpha values for brand image, E-WOM, and purchase intention show high reliability (>0.60). In conclusion, E-WOM and brand image have an important role in shaping consumer purchase intention, with brand image strengthening the relationship between E-WOM and purchase intention. Effective marketing strategies should focus on improving brand image and leveraging E-WOM to drive consumer purchase decisions. [ABSTRACT FROM AUTHOR]

Purpose: Given the growing acceptance of cashback offers (e.g. $10 PayPal cashback within 24 hours of the transaction) among retailers, this paper aims to understand how consumers evaluate them vis-à-vis traditional price-discounts and their subsequent impact on retailers' promotional strategies. Design/methodology/approach: Six experimental studies examine if and when consumers can discern differences in the time-of-reward-accrual (i.e. the waiting time associated with receiving promotional savings) of cashbacks and price-discounts. Building on evaluability theory, we propose that the time-of-reward-accrual of promotion is hard-to-evaluate. Put simply, consumers find it hard to assess the duration of waiting time associated with receiving promotions. Consequently, consumers' perceptions of cashbacks vis-à-vis price-discounts can be influenced by whether they evaluate both promotions simultaneously [joint-evaluation (JE) mode] or independently [single-evaluation (SE) mode]. Findings: The initial four studies show that the time-of-reward-accrual of promotions is hard-to-evaluate. Cashbacks appear just as appealing as price-discounts when consumers evaluate them independently (SE-mode) but lose their appeal when consumers view them alongside price-discounts (JE-mode). The next two studies further enhance the generalizability of our findings by replicating the observed effects for different purchase types (hedonic vs utilitarian) and varying promotional benefit levels (high vs low). Originality/value: By shedding light on evaluations of time-of-reward-accrual of promotion, this paper adds a new dimension to research on promotions. The paper also extends the application of evaluability theory beyond domains such as hiring, fairness judgments and product bundle assessments. The paper presents evaluation mode as a boundary condition to explain contradictory predictions from prior research for consumers' preferences for delayed vs immediate promotions. [ABSTRACT FROM AUTHOR]

Purpose: Extant literature has extensively explored the factors driving consumer emotions. This study aims to contribute to the ongoing discourse by elucidating the influence of co-creation on consumer emotions. Specifically, this investigation seeks to probe how co-creation activities, orchestrated by firms, impact consumers' emotional experiences, with a particular emphasis on brand happiness. By addressing this research gap, the author aims to shed light on the understudied domain of co-creation's effects on consumer emotions, notably brand happiness, a subject that warrants further investigation in prior scholarly works. Design/methodology/approach: Using surveys as the primary data collection method, the author assesses consumer perceptions, emotions and brand social responsibility. The initial study aims to discern the mediating role of brand social responsibility in the link between co-creation and brand happiness. Subsequently, the second study evaluates the moderating effect of brand social responsibility in the relationship between co-creation and brand happiness. These systematic investigations enable us to uncover the intricate dynamics between co-creation, brand social responsibility and consumers' emotional experiences, culminating in a deeper understanding of the phenomena at play. Findings: The empirical findings of this study unveil the substantial impact of co-creation on consumers' brand happiness. Engaging in co-creation with a brand leads to a notable elevation in consumers' perceptions of the brand's social responsibility. Importantly, this heightened perception of brand social responsibility positively influences their emotional affinity toward the brand, resulting in increased happiness. Furthermore, this investigation sheds light on an intriguing aspect – the role of an individual's personal expressiveness. It accentuates how personal expressiveness acts as an augmenting factor, strengthening the effect of co-creation on brand happiness. Originality/value: This research addresses the relatively underexplored topic of brand happiness, which constitutes a fundamental aspect of consumers' experiences. By shedding light on the intricate interplay between co-creation, consumer emotions and happiness, this research introduces an essential theoretical framework that emphasizes the pivotal role of co-creation in driving consumer emotional experiences and overall happiness. As such, this study presents a comprehensive and valuable contribution to the growing body of knowledge in consumer behavior and marketing. [ABSTRACT FROM AUTHOR]

Industrialized housing offers potential benefits in efficiency and sustainability compared to traditional construction methods, but public perception often remains negative due to a lack of familiarity. This study explores how prior information and knowledge influence perceptions of industrialized versus traditional housing. An online survey with 267 participants evaluated stimuli composed of an image of a house and a label (industrialized or non-industrialized). Results indicated no significant differences in perception based on visual appearance alone; however, the "industrialized" label was rated less favorably. This effect was more pronounced among those without expertise in industrialized construction. The study also revealed that providing objective prior information improved perceptions of personal and emotional attributes (e.g., cozy, family-friendliness, comfortable, well-being), but did not affect views on construction-specific attributes (e.g., quick-to-build, automated, or modular). These findings underscore the need for neutral and informative communication to counteract negative biases and enhance acceptance of industrialized housing. For the construction industry and policymakers, it is crucial to promote unbiased information and education to overcome resistance due to misconceptions and foster a more positive perception of the product's features. Addressing concerns and clarifying benefits, these initiatives aim to shift public opinion toward recognizing the value of industrialized housing. [ABSTRACT FROM AUTHOR]

Homer's treatment of the Matter of Troy illuminates the foundational impossibility of representation in ways that sponsor examination of the semiotic choices, the costs and benefits and tradeoffs, of different practices. Homer's ekphrastic description of the shield of Achilles highlights a variety of available semiotic systems focused on different media of representation. This article explores Homeric ekphrasis in relation to later theories of media intersection, interaction, and transformation. Not only word, image, music, and dance, but also human perception as such, are subject to mediation. [ABSTRACT FROM AUTHOR]

Continuous innovation in product development further enhances consumer appeal and contributes to a more sustainable and ethical food system. This study used the health belief model (HBM) and value–belief–norm (VBN) theory to investigate the customer perceptions of and intentions towards 3D-bioprinted meat. Specifically, this study examined consumer behavior factors using higher-order partial least squares structural equation modeling (PLS-SEM). Data were collected from 738 meat consumers through online survey questions, distributed among social groups and face-to-face distribution—limiting only to respondents who are familiar with 3D-bioprinted meats. Using a filtering question, only those who are familiar with and have knowledge of the topic were considered valid respondents. Based on the results, all variables under the integrated theories were deemed significant. Consumers' perceptions of 3D-bioprinted meat are also shaped by altruism, egoism, biospheric concern, and willingness to change. The findings revealed that buyers rationally choose benefits over social or personal values. The study emphasized educating consumers, being transparent about production, and constantly innovating for higher acceptance of 3D-bioprinted meat. In order to foster consumer confidence, it is essential to prioritize transparency in the production process, encompassing information regarding sourcing and manufacturing methods. Certifications that validate safety and quality standards serve to reinforce this notion. In addition, the implementation of competitive pricing strategies has the potential to enhance the accessibility of 3D-bioprinted meat, whereas industry partnerships can aid in distribution operations and improve market visibility—all of which extend the practical implications developed for this study. Moreover, the foundation of the integrated framework promotes its extension and application outside technology-based meat production. This could also be considered and utilized among other studies on developed food and food consumption. [ABSTRACT FROM AUTHOR]

The reliance on animal husbandry for protein has caused environmental, social and ethical challenges worldwide, yet the demand for animal‐based food continues to rise. Despite the increasing attention from scholars and professionals on the potential of cultured meat (CM) as a viable alternative protein source, the ensuing scholarly work still lacks coherence and is incomplete and fragmented. Its success also depends heavily on customer acceptance. This study therefore examined peer‐reviewed literature on consumers' perceptions and acceptance of CM. A comprehensive search was conducted on ScienceDirect, Google Scholar and Scopus databases between 2017 and 2022, yielding 54 papers that met the selection criteria. The qualitative synthesis conducted revealed seven themes that had the highest influence on consumers' acceptance of CM. The themes identified were (i) attitudes and traits, (ii) situational impact, (iii) information and nomenclature, (iv) CM properties, (v) risk–benefit perception, (vi) familiarity and awareness and (vii) competition with other alternative proteins. This review also identified demographic predictors of consumers who are most likely to accept CM. The review found that although consumers are curious and willing to try CM, failure to address personal attitudes and traits may lead to failure in adoption. It was also found that strategies that include emotional responses are more effective in the long run. [ABSTRACT FROM AUTHOR]

Margaret Macdonald was at the institutional heart of analytic philosophy in Britain in the mid-twentieth century. However, her views on the nature of philosophical theories diverge quite considerably from those of many of her contemporaries. In this article, I focus on Macdonald's provocative 1953 paper, "Linguistic Philosophy and Perception," in which she argues that the value of philosophical theories is more akin to that of poetry or art than science or mathematics. I do so for two reasons. First, it reveals just how far Macdonald's metaphilosophical views diverged from those of many of her contemporaries. Second, the discussion in her article preempts recent literature on the nature of philosophical inquiry and the efficacy of philosophical arguments. Indeed, Macdonald's paper is just as likely to provoke discussion today as it was in the 1950s. [ABSTRACT FROM AUTHOR]

Past research in operations management and marketing on inventory levels and product variety has predominantly focused on their effects on brand performance indicators, such as sales and market share while overlooking the influence on consumers' perceptions of brands. Brand perceptions, encompassing reputation, quality, credibility, and emotional associations, go beyond typical revenue metrics and offer foresight into a brand's future performance. Hence, understanding the effects of inventory and product variety on brand perceptions is crucial, and that constitutes the main contribution of this paper. Through a consumer-facing automobile search platform, we collect data on new cars' inventories of more than 20,000 dealerships in the United States from August 2020 to March 2021. We measure brand perceptions using 273,991 responses by in-market consumers collected by YouGov. To address endogeneity concerns, we model the effects of inventory and variety on perceived brand strength using three different empirical approaches: (1) High-dimensional fixed effects, (2) instrumental variables, and (3) causal forest. Across all analyses, we find that inventory has a positive effect on perceived brand strength but the main effect of product variety is not significant. Our second contribution is related to the fact that past research on inventory and variety does not, for the most part, investigate systematic heterogeneity due to brand- or consumer-specific factors that impact the effectiveness of inventory or variety; to help fill this gap in the literature, we investigate the role of two important and theoretically motivated moderators: Consumer income and luxury status of the brand. We find that consumers' income levels and brands' luxury status negatively (positively) moderate the effects of product inventory (variety) on perceived brand strength. Our results have managerial implications for effective assortment planning under scarcity, determining the right range of product offerings for luxury versus nonluxury brands, optimizing the customer's online browsing experience, and targeting advertisements based on brand and consumer characteristics. [ABSTRACT FROM AUTHOR]

Sustainability labeling has been increasingly integrated into many food product labels in response to consumer interest in purchasing sustainably produced food. While a product label may contain the phrase "sustainably produced", little additional information is available to consumers regarding how sustainability has been enhanced, or the dimensions of sustainability encompassed by the label. Using data from a survey of 1416 Canadian consumers, we examine consumer perceptions of sustainability and preferences for broad versus narrow sustainability claims across several contexts, including the dimensions of sustainability and the scope of a sustainability standard with respect to compliance criteria, product coverage, and geographical coverage. We find low levels of consumer knowledge and understanding of sustainability labeling, heterogeneity with respect to which dimension of sustainability appeals to different types of consumers, and a general preference for broad over narrowly defined sustainability labels, particularly with respect to the scope of criteria encompassed by the label. Our findings suggest some confusion as to what constitutes sustainability in the context of agri‐food, but that broader, more encompassing labels are likely to gain more traction with consumers. [ABSTRACT FROM AUTHOR]

Objective: The study aimed to explore how different groups of people perceive good mother ideals in China and the cultural and sociodemographic profiles of these groups. Background: Good mother ideals have changed over time and become increasingly complex. The prevalence of intensive mothering has been supported mainly by media representation research and dominated by Western‐focused studies. How tensions between Confucianism and neoliberalism alter the good mother ideas in contemporary China requires further investigation. Method: First, we used an open‐ended survey to collect good mother attributes. Then, we conducted a latent profile analysis with an online survey (N = 449) to divide people into subgroups according to their latent perception structures. Later, we ran multinominal logistic regressions to explore whether cultural values and sociodemographic variables can predict group membership. Results: Collected attributes (N = 1,162) were organized into five categories: neutrality (37.87%), femininity (25.39%), motherhood (11.53%), family responsibilities (6.71%), and childcare responsibilities (18.5%). Moreover, we identified three groups holding different motherhood beliefs: Whatever, Average, and Perfectionist. Young people had higher odds to be in the Whatever group and held more flexible good mother ideals, and married women were 6.69 times more likely to be in the Perfectionist group than single men. Our findings also indicated that people in the Perfectionist group scored higher on attitudes toward family and Asian values. Conclusion: Our research suggested that researchers must distinguish between dominant motherhood representation and lay perceptions of motherhood as well as pay attention to the cultural sensitivity of good mother ideals. [ABSTRACT FROM AUTHOR]

The article discusses the philosophical debate over whether the content perceived in a picture coincides with what the picture presents. It contrasts two main positions: the Marriagist view, which asserts that perception aligns with the picture's presentation, and the Separatist view, which argues there is a discrepancy between perception and presentation. It examines examples and theories from philosophers like Wollheim and Ludwig Wittgenstein, arguing in favor of the Marriagist perspective.

Most rural communities use indigenous fruits as an integral part of their diets by processing them into value-added products such as alcoholic beverages, jam, juice, and nuts/dried fruits. Despite the claim that these products are rich in vitamins and energy, they are still relatively underutilised due to their low availability at mainstream retailers. The data was collected from 384 participants in Bushbuckridge in Mpumalanga Province and the Statistical Package for the Social Sciences (SPSS) was used to analyse the consumers' perceptions on indigenous fruit value-added products. Principal component analysis was applied, and the study results revealed that consumers preferred buying indigenous fruit value-added products over exotic fruit value-added products. Data on indigenous fruit value-added products' market availability and accessibility was extracted and the data showed that they were perceived as important variables by consumers. Furthermore, consumers (96.4%) indicated that they would purchase marula fruit value-added products instead of other products (wild sour plum, orange monkey and wild medlar). Regarding access to indigenous value-added products, 24.7% of the participants strongly agreed and 27.6% agreed that they do have access. Therefore, it is recommended that interventions to create awareness and promote the sale and consumption of the indigenous fruit value-added products should be prioritised at events such as indigenous festivals, as well as at local retailers. [ABSTRACT FROM AUTHOR]

AR integrates virtual elements with the real world in real-time to enhance interactivity and vividness, which may influence consumers' perceptions and payment intentions. This study explores the impact of Augmented Reality (AR) on consumer willingness to pay for cultural heritage products, utilizing the Technology Acceptance Model (TAM) and flow theory. This study analyzes 603 responses (quantitative data) to understand consumer perceptions of AR in the purchasing process of cultural heritage products. The findings reveal that perceived usefulness, ease of use, and flow experience significantly enhance consumer purchase intentions, with ease of use also amplifying the effects of perceived usefulness and flow experience. Additionally, the immersive, interactive, and aesthetic aspects of AR contribute positively to ease of use and flow experiences, with immersion notably impacting perceived usefulness. The results support the research model with robust explanatory power, offering practical insights for employing AR to improve marketability and consumer engagement with cultural heritage products. This paper contributes to the existing literature by bridging the gap in understanding the role of AR in enhancing consumer experiences and financial outcomes in the cultural heritage domain. [ABSTRACT FROM AUTHOR]

Slovenia, influenced by Slavic, Mediterranean, and Balkan cultures, along with Austro-Hungarian traditions and strong environmental concerns, is an ideal case study for understanding consumer perceptions of edible insects and increasing their acceptance as an alternative protein source. A survey conducted in Slovenian and English with 537 participants examined existing perceptions and acceptance of edible insects as food and livestock feed. Findings show moderate interest in insects, particularly in non-visible, integrated forms, despite most participants not having tried whole insects. Young, educated individuals and those residing in rural areas have tried insects more often than other sociodemographic groups. Men showed more interest in entomophagy compared to women. Crickets, grasshoppers, and locusts were most acceptable, while cockroaches were least favored. Economic factors are crucial, with a preference for insect-based products priced similarly to conventional foods. The majority also support using insects as livestock feed. These results can aid policymakers at regional and national levels, help businesses market these products, and contribute to the literature on consumer responses in different European regions regarding edible insects as a sustainable food source. [ABSTRACT FROM AUTHOR]

The value of statistical life (VSL) reflects the trade-off between money and the risk of death. It is a key indicator for conducting regulatory impact assessments. The main purpose of this study was to estimate the VSL in the field of food safety. At the same time, it investigates respondents' willingness to pay (WTP) for reducing the risk of death from foodborne illnesses and explores the impact of factors such as the average household monthly income, health status, and education level on WTP. We conducted a survey using an open-ended contingent valuation method among 1307 respondents aged 18 and above to determine their WTP. Based on the WTP survey results, we calculated the VSL in the food safety sector. We used binary logit and Tobit models to analyze the influencing factors. The results of the study show that the median WTP for reducing the risk of foodborne illness is CNY 100 (USD 16), and the estimated VSL is approximately CNY 9.09 million (USD 141 million). Indicators such as the average household monthly income, health status, and education level are important factors affecting WTP. This study will help practitioners, researchers, and policymakers understand the current population's attitudes towards food safety regulations and determine the priorities for regulatory implementation. Future research can explore the effects of different elicitation methods, cultural differences, and regional variations on WTP and VSL. [ABSTRACT FROM AUTHOR]

To protect the safety of food bought from the online catering sector, the former State Food and Drug Administration of China issued two separate regulations in 2016 and 2017. Independently, the Shanghai government formulated local regulations, including the Shanghai Online Catering Service Supervision and Management Measures, to strengthen food safety supervision in this megacity with the largest catering sector in China. This study explored factors that influence consumer perceptions of the performance of online catering food safety regulations using survey data from 1050 respondents collected in 2019. The results indicate that consumers believe that Shanghai's online catering industry has improved by varying degrees in terms of food freshness, ingredient traceability, foreign matter control, food temperature control, internal packaging hygiene and environmental protection, and satisfaction with food safety. The factors that influenced the listed features include the number and effectiveness of government-issued regulations regarding the online catering sector, effectiveness of ordering platform food safety regulations, employee training frequency, employee food safety awareness, delivery box cleanliness and courier personal hygiene, consumer trust in ordering platform services, and consumer confidence in government supervision. These factors significantly and positively affected the consumers' perceptions of the performance of food safety regulations in the online catering sector. [ABSTRACT FROM AUTHOR]

Visual density, defined as the number of identifiable elements per unit area within a visual design, significantly influences consumer perceptions. This study investigates the effects of varying visual densities in pizza packaging, encompassing both food-related and decorative elements, on consumers' expectations regarding taste and texture, ultimately influencing their purchase decisions. We conducted a controlled experiment where participants were presented with pizza boxes of differing visual densities. Participants rated their expectations regarding the taste and texture of the pizza, as well as their purchase intentions. Additionally, we measured consumption frequency to evaluate its moderating influence on the observed effects. Results indicate that high-visual-density packaging significantly heightened expectations of taste and texture, independent of the element's nature—whether food-related or decorative. Enhanced sensory expectations fully mediated the relationship between visual density and purchase intentions. Additionally, high consumption frequency amplified the effect of high visual density on sensory expectations and purchase intentions. These findings contribute to sensory marketing theory by highlighting the importance of visual density in packaging design and the role of consumption frequency. They provide practical implications for food packaging strategies aimed at enhancing consumer experience and satisfaction. [ABSTRACT FROM AUTHOR]

A growing interest in healthy diets has increased demand for fish and seafood, with aquaculture playing a crucial role in meeting this need. Developing new aquaculture products can enhance their commercial value and address consumer demand, but it is unclear which products will be well-received. This study aimed to generate ideas for new products derived from sea bream and prawns, and to gather consumer opinions on these ideas, segmented by gender and age. Two methodologies were used: focus groups and Check-All-That-Apply (CATA). In the focus groups, with two sessions per species and 10 participants each, ideas for aquaculture products were generated and categorized as fresh, dehydrated, fermented, marinated, and canned. The CATA technique, applied to 387 individuals, assessed the acceptability of fresh species, yielding average scores of 6.6 for sea bream and 6.8 for prawns. Sea bream was associated with products like fillets and long-shelf-life loins, while prawns were linked to snacks and toppings. In conclusion, the use of tools like focus groups has shown promising results for developing new aquaculture products. CATA analysis indicated that sea bream should be minimally processed with a long shelf life, and prawns should be processed into dehydrated products. Women preferred traditional products, while men favoured innovative options. [ABSTRACT FROM AUTHOR]

AbstractArtificial intelligence (AI) service robots represent a relatively new service paradigm with the potential to raise consumer well-being and service quality. Most previous studies ignored the significance of AI-human exchange relationships in favor of exploring the effects of AI service robots on consumers from the perspective of artificial intelligence technology stimuli. This study investigated how the empathy ability of AI service robots affects consumer well-being in AI-human exchange relationships. It did this by developing a chain mediation model based on mind perception theory and social exchange theory. The results indicate that the empathy ability of AI service robots has a significant impact on consumer well-being. The empathy ability of AI service robots improves consumer well-being through consumer self-congruence and consumer warmth perception. Furthermore, consumer privacy concerns negatively moderate the chain mediation effect. This study provides suggestions on how to improve consumer well-being for marketers and developers of AI service robots. [ABSTRACT FROM AUTHOR]

The escalating use of artificial intelligence in marketing significantly impacts all aspects of consumer life. This research, grounded in attribution theory and S–O-R theory, employs scenario-based experimental methods to simulate two distinct purchasing contexts. The aim is to investigate consumers' psychological and behavioral responses to AI-initiated pricing. Through SPSS analysis of variance and Bootstrap analysis, the mechanisms of influence of AI-initiated pricing on consumer behavior are tested, revealing the mediating variables of mind perception and consumer perceived ethicality, as well as the mediating variables of perceived enterprise control. Data were collected from Chinese customers to test the model of this study. A total of 841 valid questionnaires were analyzed using ANOVA and Bootstrap analysis with SPSS. The results show that: (1) Consumers exhibit higher repurchase and word-of-mouth recommendation behaviors and lower complaint and switching behaviors for AI-initiated pricing compared to marketers; (2) AI-initiated pricing leads to diminished mind perceptions and augmented ethical perceptions among consumers. Ethical perceptions serve as a complete mediator, while mind perceptions play a less significant mediating role; (3) Perceived enterprise control plays a moderating role in the impact of AI-initiated pricing on consumer behavior. That is, when consumers know that the enterprise can control pricing agents, AI-initiated pricing leads to lower repurchase and word-of-mouth recommendation behaviors, and higher instances of complaining and switching behaviors than humans. [ABSTRACT FROM AUTHOR]

This article analyses three spontaneous videos of three adprosumers of the Takis brand on TikTok as possible agents of influence in the current Peruvian landscape. The Takis brand, originally Mexican, had a great impact on its Peruvian consumers, as they became adprosumers of the brand, generating a large amount of free and spontaneous publicity throughout the years 2020- 2021. Thus, this study, framed within the phenomenological paradigm and the qualitative approach, analyses and contrasts the opinions and perceptions of consumers who witnessed the Takis phenomenon thanks to Tik Tok. The research involved seventeen active TikTok users, who are themselves Takis consumers. One of the relevant findings is that the way in which these videos are played elicits consumer self-projection in the adprosumer, which can subsequently arouse curiosity about the brand. Finally, the study concludes that spontaneity, in the videos of adprosumers, is an element that brings positive emotions and perceptions towards the brand. Thus, the spontaneity of users who do not have sponsorships or paid advertising generates more empathy with potential consumers. [ABSTRACT FROM AUTHOR]

The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. The color of Cheddar cheese in the United States is influenced by many factors, primarily the amount of annatto added as a colorant. The US Food and Drug Administration is currently reviewing its definition of the term "natural" on food labels, which may result in the use of colorants being restricted in natural cheeses. The objective of this study was to evaluate how consumers perceive Cheddar cheese color to better understand how changes to legislation surrounding colorants in natural Cheddar cheese may affect consumption. We were also interested in determining if a relationship exists between color and other perceived characteristics of Cheddar cheese. Two online surveys on Cheddar cheese color and flavor attributes (n = 1,226 and n = 1,183, respectively) were conducted, followed by a consumer acceptance test on 6 commercially available Cheddar cheeses (n = 196). Overall, consumers preferred light orange color in Cheddar cheese over dark orange or white Cheddar cheese, but segmentation was observed for Cheddar color preference. Light orange Cheddar and white Cheddar were perceived as approximately equal in terms of "naturalness." White and light orange Cheddars were perceived as more natural than dark orange Cheddars conceptually and in consumer acceptance testing. White Cheddar was considered most natural by 50.3% of n = 1,283 survey participants and 43.4% of n = 196 consumer acceptance test participants, whereas light orange Cheddar was perceived as most natural by 40.6% and 45.9% of these groups, respectively. A bimodal distribution was observed in both the online survey and in consumer acceptance testing for the naturalness of Cheddar cheese color, with a subset of consumers (31.4% of n = 1,183 survey participants and 30.6% of n = 196 consumer testing participants) indicating that white Cheddar was the least natural option. Consumers associated orange color in Cheddar cheese with a sharper flavor both in an online survey format and consumer acceptance testing. [ABSTRACT FROM AUTHOR]

In developing nations, the widespread practice of adulterating milk with water, driven by economic motives, poses a significant threat to milk derivatives like yoghurt. Despite the absence of mandatory water detection tests for plain yoghurt, our study investigated the repercussions of adding 0–15% water to milk on plain yoghurt quality parameters over 28 days of refrigerated storage. Starter culture kinetics were notably affected, influencing colour and texture. Yet, sensory analysis indicated minimal impact on consumer perception. These results underscore the potential risk of unknowingly consuming adulterated yoghurt, emphasising the necessity for stringent regulatory measures to counteract such practices. [ABSTRACT FROM AUTHOR]

The key packaging element in healthy snacks is the ingredient. This research highlights the use of eye tracking by companies to achieve greater effectiveness on the consumer's attention. Three healthy snacks were presented to analyze whether there are differences in their attention, choice, and purchase intention according to the type of ingredient. An eye‐tracking device and a questionnaire were applied and the results showed that the central area of the packaging of healthy snacks in which the ingredients are shown attracts more attention. Positive relationships between the choice of a snack and the intention to purchase it, and between the total fixation duration and the choice of a product were found. Food products with more hedonic components (flavor, e.g., chocolate) were much more visually attractive and captured more attention. At the same time, those products with less desirable or palatable ingredients were chosen less. Practical Applications: This research provides insights into how packaging design influences consumer perceptions of healthy snacks. Food packaging plays a crucial role in capturing consumer attention and communicating information that affects their purchasing decisions. In this context, understanding how consumers direct their attention and what information they consider when evaluating products is essential for professionals in fields such as food science, marketing and graphic design, where the use of eye‐tracking devices is key. Furthermore, resistance to less desirable or unfamiliar products hinders purchase intent, suggesting the need to improve their appeal and communicate their health benefits. This study confirms that, when designing the packaging of healthy snacks, it is necessary to focus more on the central part of the packaging, which should show the composition and its appearance with a real image of it. [ABSTRACT FROM AUTHOR]

Underwear is an intimate apparel with skin contact that impacts wearer's sensory experience. The visual and tactile properties of an underwear play critical roles in consumers' comfort and style considerations. This study concentrated on analyzing consumer perceptual preferences for underwear through surveys of bipolar word‐pairs describing the visual and tactile properties of underwear. A questionnaire on the word pairs was designed using semantic differential scales, and 60 selected participants were surveyed under five test modes, including visual observations and tactile explorations (such as touching, pressing, and grasping). Clustering analysis was utilized to categorize the word‐pairs into four clusters—"appearance," "hand," "style," and "quality"—representing vital aspects of consumer concerns about underwear. The significance of the clusters and the test modes in assessing perceived underwear values was scrutinized, and the models to predict underwear's perceived values were established through multivariate regression analysis. It was found that consumers are likely to prioritize the "appearance" and "style" clusters over the "hand" and "quality" clusters, and the visual and grasping tests over the other tactile tests. The predictive models demonstrate high reliability in estimating the perceived values of underwear. Practical Applications: The study findings highlight that, in assessing underwear products, consumers give greater importance to "appearance" and "style" than to "hand" and "quality." In addition, the visual and grasping tests prove more effective than the other three methods (i.e., palm touching, fingertip touching, and fingertip pressing). These insights are valuable for underwear designers aiming to create marketable products. Moreover, the predictive models developed in the study exhibit high reliability, offering a valuable guide for consumer purchasing decisions. This is particularly pertinent in online shopping scenarios where the physical sensing of visual and tactile features of underwear is not possible. [ABSTRACT FROM AUTHOR]

This research aimed to use two projective methods and the Big Five Personality Traits (BFPT) model to study food consumer behavior in the case of traditional Mexican cheeses. Based on an online survey (n = 197), this study employs the Word Association and Mason‐Haire's Shopping List projective techniques with two shopping lists (traditional vs. supermarket). Several factors influencing consumers' perceptions of traditional cheeses were identified, such as hedonism, sensory characteristics, quality and freshness. The shopping list allowed the identification of factors related to food consumption and consumer personality traits. Conscientiousness and Neuroticism were associated with the profile of the consumer who purchases food in supermarkets. In contrast, the personalities of Agreeableness and Openness were associated with the profile of the consumer of traditional Mexican cheeses. The results of this research could be helpful in promoting and marketing traditional foods, considering consumers' personality traits. Practical applications: This research identified consumer perceptions of traditional cheeses produced in the central region of Mexico and the personality traits associated with the consumer profile of these food products. The results can be of great use to the cheese‐producing agroindustry, considering that consumers are aware that by purchasing these products, they are contributing to the development and support of the local economy. Therefore, it is essential for producers and sellers to consider the attributes that consumers associate with traditional cheeses, such as artisanal and local characteristics, hedonic value, and consumers' personality traits. [ABSTRACT FROM AUTHOR]

Based on the idea of gamified food packaging, the article follows several studies to propose a new integrative framework in gamified gourmet food packaging, lighting a new study area of the interplay of mobile marketing and packaging (as a communication vehicle) in the promotion management literature. We investigate the relationship between the masstige theory perspective on masstige (gourmet) food companies and the effects of gamification, specifically in mobile sales points, in the new extended framework that has been suggested. We propose an integrative framework comprising four key elements. These include consumer engagement with the brand, technological packaging design, consumer happiness, and consumer involvement at mobile point-of-sale. We employ a survey to gather data as part of our research methodology to test nine (9) research hypotheses and the mediating effect of consumer happiness and consumer involvement. The study offers valuable insights into promotions of gamified gourmet food packaging, bringing attention to the intersection of gamification and mobile sales points and how they impact consumer perceptions, intentions, and purchasing decisions. [ABSTRACT FROM AUTHOR]

Objective: The objective of our research is to advance the understanding of behavioral responses to a system's error. By examining trust as a dynamic variable and drawing from attribution theory, we explain the underlying mechanism and suggest how terminology can be used to mitigate the so-called algorithm aversion. In this way, we show that the use of different terms may shape consumers' perceptions and provide guidance on how these differences can be mitigated. Background: Previous research has interchangeably used various terms to refer to a system and results regarding trust in systems have been ambiguous. Methods: Across three studies, we examine the effect of different system terminology on consumer behavior following a system failure. Results: Our results show that terminology crucially affects user behavior. Describing a system as "AI" (i.e., self-learning and perceived as more complex) instead of as "algorithmic" (i.e., a less complex rule-based system) leads to more favorable behavioral responses by users when a system error occurs. Conclusion: We suggest that in cases when a system's characteristics do not allow for it to be called "AI," users should be provided with an explanation of why the system's error occurred, and task complexity should be pointed out. We highlight the importance of terminology, as this can unintentionally impact the robustness and replicability of research findings. Application: This research offers insights for industries utilizing AI and algorithmic systems, highlighting how strategic terminology use can shape user trust and response to errors, thereby enhancing system acceptance. [ABSTRACT FROM AUTHOR]

Salep, a traditional Turkish beverage, derives its name from its primary component: salep powder (SP), which is sourced from the tubers of certain orchid species. This study investigated various physicochemical attributes (including dry matter, protein content, pH, titration acidity, water activity, color, serum separation, and zeta potential), as well as rheological and sensory characteristics of salep beverages. These drinks were prepared by substituting SP with chia (Salvia hispanica L.) seed mucilage powder (MP) with different ratios (10%, 20%, 30%, and 40%). The substitution of SP with MP did not influence the dry matter and protein contents or the pH and acidity values of the drinks significantly (p >.05). The inclusion of MP in the formulation of salep drinks resulted in a decrease in lightness (L*) and a* color values while increasing the b* color values. However, consumer perception, as indicated by color difference values (∆E*), showed no distinguishable difference between drinks containing MP and control drinks. Furthermore, higher ratios of MP led to increased apparent viscosity values in the drinks and effectively prevented or significantly reduced serum separation observed in control drinks (p <.05). Remarkably, sensory evaluations revealed that substituting up to 30% of SP with MP did not negatively impact the overall sensory properties of the drinks (p >.05), suggesting that MP could be recommended as a feasible alternative. This substitution has the potential to contribute to the conservation of orchid plants, the primary source of salep, while also offering cost‐saving benefits in the production of salep drinks. [ABSTRACT FROM AUTHOR]

Copyright of Environmental & Social Management Journal / Revista de Gestão Social e Ambiental is the property of Environmental & Social Management Journal and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Environmental & Social Management Journal / Revista de Gestão Social e Ambiental is the property of Environmental & Social Management Journal and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This paper examines the effects of dynamic pricing versus simple price differentiation for services through price confusion and price unfairness perceptions on price-disadvantaged consumers' intentions to spread negative word of mouth (WOM); we additionally differentiate between these customers based on specific service purchase frequency. To test our hypotheses regarding price confusion as an important driver of undesirable consumer reactions to differential pricing for services and as a precedent of price unfairness perceptions, we conduct one qualitative study and three quantitative studies. The findings provide key theoretical insights indicating that 1) dynamic pricing leads to more price confusion than simple differential pricing and 2) price confusion triggers price unfairness perceptions that increase consumers' intentions to spread negative WOM. For frequently purchased services, the pricing tactic's effects on intentions to spread negative WOM are based mainly on price confusion; for infrequently purchased services, the intentions to spread negative WOM are based primarily on unfairness perceptions. The major managerial insight of our findings is that dynamic pricing should be avoided or limited when there is a high likelihood of reputation damage through negative WOM among price-disadvantaged customers. [ABSTRACT FROM AUTHOR]

The present study investigates the distinct advantages that conversational artificial intelligence (AI) agents provide consumers, including social benefits and communication sincerity. Additionally, this research examines how the exhibition of these attributes in advertisements impacts consumer perceptions. In doing so, this study represents an initial look at how advertisers can strategically promote conversational AI agents to consumers. The present study employed a 2 (AI agent sincerity condition vs. control condition) × 2 (AI agent benefits appeal: social benefits condition vs. utilitarian benefits condition) between-subjects online experimental design with a sample of 256 U.S. adults. Study results suggest that promoting social benefits of AI agents and emphasizing a sincere personality influence consumer social presence perceptions in human–AI interaction. Consumers' perceived social presence leads to more favorable attitudes toward the advertisement and the use of the AI agent. In contrast, without the mediating role of social presence, accentuating the utilitarian benefits of AI agents in the advertisement is more effective than highlighting social advantages in influencing consumers' positive attitudes. The current study contributes to the literature on consumer AI interactions, social presence, parasocial interactions, and brand personalities. [ABSTRACT FROM AUTHOR]

Intentions to purchase meat and repeat purchasing patterns will depend on the consumer's perception of intrinsic and extrinsic quality cues. In order to discover consumers' insights into the quality of pork and beef, the main objective of this study was to investigate meat color, marbling, and types of fresh meat defects. A total of 50 samples of meat were analyzed for three quality characteristics on different levels. This study applied a statistical calculation of a loss function invented by Taguchi. The results showed the values of variations in meat color and marbling that present the limits of consumers' tolerance. Based on the obtained results, it was determined that the tolerable level of color variations of beef is 3.61, while for pork, this limit is 2.00. The most preferred marbling percentages were 21% and 5.74% for beef and pork, respectively. On the other hand, the negative effect of defects was the strongest for "dark cutting" for beef and "blood spotting" for pork loins. [ABSTRACT FROM AUTHOR]

Brand transgressions might put at risk some of companies' most important achievements: a high awareness brand and loyal customers' trust. High awareness brands may suffer from the effects of a functional transgression on customers' trust and perception regarding an organization's capacity to keep its promises, as well as the relationship developed with loyal customers. A common outcome of a product functional transgression is government intervention asking for a product recall. The voluntary recall is an alternative to handle brand transgressions, but less common than mandatory product recalls. This paper adds to the literature by theoretically discussing and empirically analyzing how the relationship status of a first-time or loyal customer with a high awareness brand affects consumers' trust after a functional transgression. Additionally, it examines the moderation effect of response to a functional transgression on the relation between trust's components—competence, integrity, and benevolence. Through an experimental study 2 (company's response: passive strategy; voluntary product recall) × 2 (relationship: loyal; first-time) × between-subjects design, the findings indicate that after a high awareness brand transgression, loyal consumers perceive greater competence, integrity, and benevolence in the brand than first-time consumers. When a transgression is followed by a passive strategy in which the transgressor company is aware of a malfunction and decides not to take any action to remediate the situation, loyal consumers have higher integrity and benevolence-based trust perception than first-time consumers. As voluntary recall takes place, loyal and first-time consumers' perceptions of integrity and benevolence increase, and first-time consumers reach the same levels as loyal consumers, which suggests voluntary product recall is an effective trust recovery strategy for a high awareness brand. [ABSTRACT FROM AUTHOR]

This paper explores the ways in which consumers' perceptions of brands' sustainable development goals (SDGs) may influence perceptions of partnership authenticity and consumer loyalty toward partnering brands. Data collected from American, French, Turkish, Chinese, and Taiwanese respondents (n = 1241) were used to study the relationships among a Mega Sport Event Organizer – the International Olympic Committee, one of its sponsors, Airbnb, and their consumers. Findings reveal that both the salience of the partners' SDGs and the degree to which their SDGs align significantly impact the partnership authenticity which, in turn, fosters brand loyalty. Salience of brands' SDGs yields stronger predictions of partnership authenticity compared to SDG‐congruity. Additionally, while collectivism strengthens the effect of partnership authenticity, its impact on sustainable development is comparatively limited. From a conceptual standpoint, the research's contributions to categorization theory are discussed. Practical implications are presented for marketers seeking to enhance the effectiveness of their sustainable development strategy. [ABSTRACT FROM AUTHOR]

Disparagement humor may harm perceptions of joke-tellers' core traits and trustworthiness differently when it "punches down" rather than "up" at its target. This was experimentally tested with a sexist joke in Study 1 (n = 161) and a boss/employee joke in Study 2 (n = 331). Consistently, joke-tellers who punched down seemed less competent, lower in status, and less trustworthy (assessed via a hypothetical monetary trust game). Jokes that punched "down" (versus "up") seemed less affiliative in general, and particularly aggressive only in a sexist humor context, perhaps due to more normative expectations of aggression in gender-based contexts. Implications for curbing disparagement humor, particularly from high-status people, are discussed. [ABSTRACT FROM AUTHOR]

The concept of brand commitment has been widely studied in recent years both by academicians and marketing practitioners. Most of the research on commitment is focused on offline purchases but the popularity of e-commerce has necessitated a relook at the changing face of brand commitment. The determinants of brand commitment in an online context are very different from offline purchases and more challenging to evaluate as there is a heightened amount of perceived risk. Consumers need to rely on factors like the information presented by the online service provider to form a judgment about the service. This study explores the factors influencing consumers' commitment to online service brands in the context of their increased risk perception. The potential determinants of consumers' loyalty to an online service portal, which include information satisfaction, security perception, and brand awareness, are crucial because, in online shopping, consumers must base their choices for purchasing solely on the product or service information presented on the website. When consumers are happy with such data options and understand it clearly, it will lead to a long-term relationship with the website. The results of the online survey among 400 respondents who were users of online movie ticket booking platform indicate that awareness of online service brand and satisfaction of the consumers about the information presented on the site significantly and positively influence a consumer's perception about the security of the site. The outcomes also reveal that a relational benefits mediates the influence of security perception on consumer commitment to online service brand. [ABSTRACT FROM AUTHOR]

Brewer's spent grain (BSG) was used as a sustainable and healthy ingredient in two cereal bar formulations, with honey (H) and chocolate (C) used as the binding systems' characterizing ingredients. The two bars, formulated using three levels of BSG (H1: 8.5%; H2: 12.7%; H3: 21.2%; C1: 3.9%; C2: 7.7%; C3: 15.5%) and stored for 20 days, were studied from a physicochemical perspective and compared to non-enriched control bars. The analysis showed that BSG enriched the bars with minerals, B vitamins, proteins, and fibers, meeting the required contents for the "high fiber" nutritional claim. Moisture content and water activity decreased with increasing BSG quantity and storage time. Higher BSG content increased flexibility in H bars after 7 days, while decreasing water content and increasing hardness in C bars at 1 storage day. Higher BSG levels darkened the samples' color with little change during storage. In addition, a consumer sensory test was conducted. The results showed that providing information on BSG had little impact on liking, purchase intent, and sensory perception. In addition, under blind conditions, H bars were considered more natural and healthier than the C bars; however, these differences were not significant in the informed conditions. This study shows the potential use of upcycled ingredients in cereal bars and highlights the central role of the sensory experience on consumer appreciation, considering also information provision. [ABSTRACT FROM AUTHOR]