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The purpose of this study was to investigate the sensory properties and chemical composition of corn and sorghum flakes manufactured using 25, 50, 75 and 100 per cent date syrup (DS), instead of sugar.

Ten individuals assessed the overall acceptability, taste, texture and aroma of flakes. The chemical composition of each type of flake was determined, and these characteristics compared with those of control corn and sorghum flakes (without DS).

The overall acceptability of sorghum flakes ranged from 6.3 (100 per cent DS flakes) to 6.8 (25 per cent DS flakes); however, the difference was not significant. Values for taste, texture and aroma of sorghum flakes ranged from 5.3 (taste of 100 per cent DS flakes) to 7.2 (texture of 25 per cent DS flakes). For corn flakes, values ranged from 6.20 (aroma of 100 per cent DS flakes) to 7.20 (texture of 25 per cent DS flakes). For both sorghum and corn, the colors of 25-100 per cent DS flakes were significantly different from controls (p = 0.0002). The total carbohydrate, fat, protein and ash contents were 81.669 per cent, 1.545 per cent, 13.27 per cent and 3.52 per cent for corn flour, and 83.38-85.78 per cent, 1.7-2.0 per cent, 10.02-12.13 per cent and 2.36-3.92 per cent for sorghum flour, respectively. The total carbohydrate, fat, protein and ash contents were 81.63 per cent, 5.75 per cent, 9.80 per cent and 2.82 per cent for corn, and 86.31-84.99 per cent, 3.15-4.27 per cent, 7.64-7.94 per cent and 2.92-2.79 per cent for sorghum flakes, respectively.

Corn and sorghum flakes produced with DS are acceptable to consumers, and their nutrient values indicate potential health benefits.

Freshly‐blanched soybean seeds, mixed with grains of freshly‐harvested green field maize were combined, in ratios of 5:1 (A), 4:1 (B), 3:1 (C); 2:1 (D), 1:0 (E) and 0:1 (F), to prepare soy‐corn milk. Dried flakes of soy‐corn milk were analysed for their in vitro digestibility (IVD) and assessed on the performance of rats fed with the test materials. Protein content of the blends increased with the increased amount of soybean in the blend. The IVD of Blend C (88 per cent) was superior to the IVD of all other test blends but was similar to that of casein (90 per cent). Highest weight gain, feed intake, estimated nitrogen intake, PER, BV and NPU were associated with Blend C, and values reported for this blend compared favourably with a casein diet. Implications of the results are discussed in terms of searching for a means of combating malnutrition.

Catering business is one of the most prominent and sought-after business investment in Dehradun, given the number of people who have a busy lifestyle. This fact gets more influential as Shugan Group is a catering company that serves the Dehradun market, a valley in the foothills of Shivalik Mountain Range in the state of Uttarakhand. Dehradun enjoys the benefit of being the Capital of Uttarakhand. The catering companies offer a lot of employment while promising delicious food to the stakeholders. Many individuals rely on this sector through food trucks, small shops or through full-fledged catering service providing companies. The group offers innovative and interesting food options for Doonites through their catering services including a lot of regional food options. Traditionally, the catering services in the town comprises handful options to deliver in the form of just food items. The catering services now involve a lot of service elements also including serving of the dishes, ambience and all inclusive of personnel factors. Many individuals assume that mess food is everyday kind of boring food. This assumption definitely holds true throughout the student community who are the major benefactors of the catering services as Dehradun is an education hub in the country. The new food offerings therefore face a lot of change as some of the ingredients definitely are the everyday incorporated ones. In the past couple of years, the catering services concept had gained acceptance for investment because of rise in demand for variety to be provisioned in the offerings as students hold diverse demographical differences. A lot of significance has been given to the likeness of various food options. Shugan Group wishes to inject a new life into the student catering market, leveraging the culinary skills of their handpicked chefs to develop creative new catering options. The advanced skills of chefs, industry insight of the group and an already existing market opportunity will allow the group to showcase its potential. Shugan Group is a start-up company. Marketing is critical to its success and future profitability. It offers creative gourmet for mess catering for a wide range of events and everyday eating options. The basic market need is high quality and creative food options. Having worked in the industry for the past few years and witnessing the dynamic environment including rise in disposable incomes, rise in consumer awareness, consumer’s keenness to eat new delicacies every day and desire to purchase quality food, the group has invested a lot in understanding what the consumers want. The performance of the group has been moderately incremental. After holding qualitative wisdom on the requirements of the market, Shugan Group is currently in the speculative stage in terms of being a caterer. The group wishes to reasonably understand the option that it should consciously adopt in terms of being modest about thinking only of financial benefit, with reasonable expansion every year only for the sake of being financially viable or build a strong brand and start getting people to increase word of mouth thereby bringing organic growth.

The purpose of this paper is to examine empirically the brand impact of consumer knowledge regarding a common supplier and shared product specifications between manufacturer and private label brands.

The study uses three fast‐moving consumer goods in an experimental setting.

The study finds that knowledge about common sourcing and shared specification decreases perceptual gaps between private labels and manufacturer brands and improves attitudes towards the retailer.

The study uses a student sample, although all product categories and brands tested are popular with this demographic, and they are a key target market for the tested industries.

Manufacturer brands that supply private labels need to make sure that this information does not reach consumers and/or ensure their own brand version remains superior to the private label. Retailers that use well‐known manufacturer brands as suppliers of their high‐quality private labels might wish to share this information with customers as a means of improving attitudes towards the private label and retailer brands.

This paper builds on earlier platform sharing research and shows the dangers and opportunities of sharing product specification across brands with differing reputations and prices.

Packeted, ready‐to‐eat breakfast foods, instant no‐work nourishment before you start the day, are such a part of the modern way of life that it's hard to believe they are now nearly 100 years old. And it all started with the so‐aptly‐named Mr Perky.

Purpose – This chapter investigates the role that mandatory genetically modified (GM) labeling versus voluntary labeling has played in the split between those countries with small GM markets and those with large GM markets.

Methodology/approach – Data on product introductions and other market evidence are used to examine market outcomes and identify the likely drivers of GM market bifurcation.

Findings – Labeling has negligible effects on consumer choice or on GM differentiation costs and therefore does not explain the split in GM market outcomes. Other factors have driven market outcomes: namely, consumer confidence in government and the safety of the food supply, competition among manufacturers and retailers, market momentum, and most importantly, the affordability of a non-GM strategy. Ultimately, a non-GM market strategy is feasible only if consumers are willing to cover the additional costs associated with non-GM production and marketing. The two elements composing the cost/price wedge between GM and non-GM products – the cost-reducing benefits of the GM technology and the costs of differentiating non-GM products – therefore play an important role in market outcomes. In the mid-1990s, when producers, manufacturers, and retailers were determining their strategies, neither element was very large. As a result, both GM and non-GM marketing strategies were economically feasible.

Practical implication – Regardless of the labeling regime, changes in the cost/price wedge between GM and non-GM products could change the mix of GM and non-GM products on the market.

Originality/value of paper – This analysis extends the literature by focusing on the impact of labeling regime on both consumer behavior and the cost/price wedge between GM and non-GM products.

Introduced 80 years ago, this product continues to meet the demand for a high fibre breakfast food

Print and television advertisements for American products appearing in the USA, Germany and Japan are content analysed to explore factors influencing the usage of standardised versus specialised approaches in multinational advertising. Three factors are examined: market distance, product type, and advertising medium employed. The results of this pilot study suggest that messages transferred between Western markets (such as the USA and West Germany) are more likely to be standardised than those transferred between Western and Eastern markets (such as the USA and Japan). Product type is not found to play an influential role in the degree of standardisation employed. However, standardisation is found to be significantly more common in television than in print.