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The purpose of this study is to identify conditions under which consumers prefer matte packages and those under which they prefer glossy packages and to extend the findings to the context of consumer evaluations.

A series of four experiments-conducted across a diverse range of settings and consumers (through lab experiments and field studies) and using different types of products (mobile phones, invitation cards, wrappers and coffee packs)- examined the effects of matte and glossy packaging finishes on consumer evaluations (i.e. preferences, attitudes and purchase intentions). This paper further developed moderated mediation models to illustrate the mechanisms underlying the examined effects.

People with warmth and competence focus favored matte and glossy packaging, respectively. In addition, the warmth (competence) focus enhanced the positive influence of matte (glossy) packaging on brand sincerity (competence), leading to more favorable consumer evaluations (i.e. brand attitudes, product attitudes and purchase intentions).

This study provides managers with insights into conferring desired impressions of sincerity (competence) upon a brand and methods of attracting certain warmth focused (competence focused) consumers by using matte (glossy) packaging finishes.

This is the study to systematically investigate the effect of packaging finishes on brand impressions and consumer evaluations.

This paper aims to study the cross-modal correspondence between a visual stimulus (i.e. glossiness), haptic perception and consumers’ reactions (internal responses and behavioral intentions).

Using an experimental design, three experimental studies have been conducted to test the effect of a glossy (versus matte) packaging upon the perception of haptic features of a packaging (roughness, thickness and lightness), internal reactions (perceived product quality and product attractiveness) and behavioral intentions (purchase intention and willingness to pay).

This paper evidences the significant impact that glossiness bears on the haptic perception of a packaging material as well as upon internal reactions and behavioral intentions. A new conceptual framework combining the SOR model and the cross-modal correspondences is validated.

The results encourage further research to explore the wide range of potential cross-modal correspondences between visual stimuli and haptic perception.

The results highlight the critical influence of visual cues for managers, especially for online shopping or advertising. Even if consumers cannot touch the product, it is possible to induce haptic perception through visual cues and to influence the internal reactions and behavioral intentions.

This research demonstrates that the packaging texture and weight can be visually induced through glossiness.

This study aims to investigate the effect of color temperature on consumption. Color is one of the most powerful elements of sensory marketing. However, how warm and cool colors drive consumer indulgence and interact with other visual cues is minimally understood.

This research conducts six experiments to investigate the effect of eight warm and cool colors and the effect of warm/cool color’s interaction with reflectance on indulgent consumption/use in various retail environments.

Studies 1a and 1b support the contrasting effects of warm vs cool colors on consumers’ indulgent consumption. Studies 2a and 2b establish the serial mediating role of arousal and self-reward focus in the color-indulgence relationship. Study 3a demonstrates the interactive effect of warm (vs cool) colors and glossy (vs matte) reflectance on consumer indulgence, and Study 3b confirms how glossy (vs matte) reflectance moderates the serial mediating effect of arousal and self-reward focus in the color-indulgence relationship.

This research contributes to the growing stream of research on the visual aspect of sensory marketing, especially color, and advances the theoretical knowledge of how color could be used effectively to influence consumer indulgence.

This research provides actionable managerial implications on the effective use of warm and cool colors and glossy and matte reflectance to influence consumer indulgence.

This research advances the theoretical and empirical knowledge of color’s interaction with other visual sensory cues and the underlying psychological processes shaping consumer indulgence.

It is undoubtedly the case that advertising plays a significant part in modern economic life in most societies and many view it as an essential part of the operation of a free market system. Yet it is also the case that our knowledge of how exactly it works and whether the vast amounts spent on it are justified is still uncertain. Lord Leverhulme, the founder of Lever Brothers, is credited with the famous aphorism — ‘one half of advertising does not work but nobody knows which half’ and that perhaps sums up the situation very well. One thing that is generally accepted is that some protection must be provided both to consumers and trade competitors from false or misleading advertising which can lead to market distortions and economic loss to purchasers. Increasingly controversial, however, is the scope and extent of legal and voluntary controls on advertising. In the advertising industry fears are rising about the volume of both national and EEC proposals to restrict or limit advertising and as we move from the '80s, a decade of conspicuous consumption in which advertising flourished, to the caring '90s where environmental issues are to the fore, the advertising industry faces major challenges. Advertising as a whole is facing severe economic and legal challenges after the massive expansion of the 1980's — it is estimated that there was a 4% fall in real terms in UK advertising expenditure in the first quarter of 1990 and an estimated 5% fall in the second quarter. Clients are becoming more demanding and the cosy cartel arrangement whereby advertising agencies made a 15% standard commission on a client's expenditure has gone — commissions are down to 12%‐13% or being replaced by fixed fees. It has been estimated by the Advertising Association that proposed legal restrictions could lead to a loss of £1 bn in revenue for the industry. Multi‐farious pressure groups are campaigning against drink advertising, cigarette advertising and sexism in adverts. The advertising industry's concerns are reflected in a recent report by the Advertising Association — ‘A Freedom Under Threat — Advertising in the EC’. The report indicates a number of areas where legislative controls have been introduced or are proposed to be introduced over the next few years and expresses the fear that controls may be going too far in limiting freedom of ‘commercial speech’. Martin Boase, chairman of the Advertising Association writes in his introduction to the report:

The purpose of this paper is to examine how firms manage the front end of new product development projects where packaging forms a core part of the product itself. Within the fast-moving consumer goods industry, innovation provides opportunities to create packaging that forms an integrated part of the product offering. The authors refer to these as packaging-integrated-products. This study conceptualises three levels of integration and investigates how they impact upon the management of the front end.

The study consisted of a two-phase design. This involved a preliminary study with key informants, followed by a multiple case study design, which examines product development projects with differing extents of packaging integration.

The results identify nine different new product opportunities. The authors also present 11 propositions that reveal the key characteristics of the front end of packaging-integrated development projects, as well as the project management requirements to capture the opportunities they present.

Initial insights into a number of unique front-end project management characteristics required to deliver different project types form an area for further research to better understand product packaging integration. The propositions presented guide the way forward for future studies.

The findings provide marketers with new understanding of three types of new product opportunities presented by packaging integration and demonstrate what is required to capture the opportunities they present in the front end of product development.

The paper contributes to extant studies of packaging development in the marketing literature, which have previously failed to capture the high levels of integration between packaging and the product. The authors present a new conceptual approach to understanding integration and subsequently uncover how the opportunities it presents can be captured.

One of the high performance leafing aluminium pigments from Silberline has been incorporated into a specification recently issued by the US Corps of Engineers. EternaBrite 601 is being selected by contractors to pigment a ready‐mixed inhibitive aluminium finish coat based on silicone resin modified long soya alkyd.

Classifying people according to their tastes in food and drink is a fruitful and topical area of market research. The late 1990s have shown an increasing preoccupation with the presentation of food and drink, a trend which has not abated with the start of the new millennium. With increasing publications and television portrayals, chefs and cookery writers have been turned with alacrity into fashion icons. This paper is about tastes in food. It analyses Bourdieu’s proposition that our tastes in food betray our social origins and draws on interesting distinctions in the literature between the UK and France. Historical reasons relating to industrial development and their influences on what the different social classes eat, are discussed. For instance, the French, in comparison to the British, have sought more gastronomic quality in what they eat. Through a combination of mini‐cases, market research and literature studies the development of important influences is explored, such as class membership and postmodernist trends in consumption. For example the postmodernist preferences for style over substance and lifestyle fashion for myriad food preparations have also resulted in crossovers in cultures and in fragmentation of taste and presentation. The paper concludes that more attention should be paid by suppliers to the “cultural drivers” of food and drink in guiding new product development and branding.

This paper aims to examine the effect of proximal (versus distant) depiction of food products within an advertising or online context on consumer responses across food types (indulgent versus non-indulgent) and display formats that lead to a single exposure (e.g. billboard) versus multiple exposures (e.g. online menu).

Five experimental studies, using both implicit and explicit elicitation techniques, demonstrate the effect of proximal food depictions. The paper rules out alternative explanations (portion-size perception and participants’ bodily distance) and controls for several other factors (e.g. visual crowding, body-mass index, dietary restrictions, etc.)

The studies find that proximal food pictures are implicitly associated with tastiness more for indulgent (vs non-indulgent) foods; lead to higher purchase intention for indulgent food upon a single exposure driven by enhanced perceived tastiness; and evoke satiation upon multiple exposures.

This research identifies the effect of spatial proximity of food depiction on consumer responses using different stimuli. Future work could explore the effects in alternate consummatory contexts.

The findings provide clear instructions to marketers and policymakers on how to tailor consumer responses using spatial distance in depiction of food products, depending on the food type and display format. Understanding the effect of visual food cues will help policymakers devise strategies to counter over-consumption, which increases the risk of non-communicable diseases and reduces consumer well-being (SDG 3, United Nations).

Introducing a novel pictorial cue (i.e. the spatial distance of product depiction), this paper contributes insights to the literature on implicit associations, visual information processing, satiation, over-consumption and food marketing.

Argues that residential training programmes and distance learning, currently the most popular methods used to provide and maintain changes in organizational structure, both have their drawbacks. Instead, it may be better to view training programmes as critical boosters in the search for continuous improvement. Provides a new model overcoming the shortcomings of both approaches and a short case history to illustrate.