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1 – 10 of 33Maísa Mancini Matioli de Sousa, Fabio Antonialli, Rafaela Corrêa Pereira, Michele Nayara Ribeiro, Fabiana de Carvalho Pires, Suzana da Silva Moreira, Paulo Henrique Montagnana Vicente Leme and Rosemary Gualberto Fonseca Alvarenga Pereira
The purpose of this paper is to optimise and characterise the sensory aspects of gelatos flavoured with different types of coffee preparations (brewed, espresso and soluble), to…
Abstract
Purpose
The purpose of this paper is to optimise and characterise the sensory aspects of gelatos flavoured with different types of coffee preparations (brewed, espresso and soluble), to select the most acceptable formulation and investigate the influence of hedonic claims on the consumer acceptance of this product.
Design/methodology/approach
First, the optimal concentration of each coffee type (brewed, soluble and espresso) to be added to the gelato was determined using the just-about-right scale. Second, the acceptance and purchase intentions towards gelatos flavoured with different concentrations of each type of coffee were determined. Finally, the most acceptable concentration for each flavour was selected based on purchase intentions and three other hedonic claims (i.e. texture, flavour and overall impression).
Findings
The estimated optimal concentrations of coffee (in relation to syrup) were found to be 111.09, 135.31 and 59.38 per cent for brewed, espresso and soluble coffee, respectively. Gelatos flavoured with soluble coffee were accepted more readily and associated with higher purchase intentions based on the evaluated sensory attributes (i.e. colour, taste, texture, softness and overall impression). The sensory perceptions towards these gelatos did not change significantly based on the evaluated hedonic claims (“coffee”, “soluble coffee” and “gourmet coffee”). This reveals that consumers may not be influenced by specific information and/or hedonic claims in the case of coffee gelatos.
Originality/value
Besides encouraging the availability of a variety of coffee products on the market, this work also supports future studies aimed at the optimization of coffee products from a sensory perspective.
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Shinu Abhi and Vasanti Venugopal
Arjun Sekri, a professional-turned-entrepreneur, set out to establish the first branded gourmet industrial bakery in Bengaluru, India in late 2002. His lack of experience in the…
Abstract
Synopsis
Arjun Sekri, a professional-turned-entrepreneur, set out to establish the first branded gourmet industrial bakery in Bengaluru, India in late 2002. His lack of experience in the unorganized food and beverages industry did not deter him from establishing a highly popular industrial and retail bakery chain called “Daily Bread”. The case is about his roller coaster ride in establishing a premium retail food brand in India. Though many of the stores did reasonably well, many things went wrong predominantly on the operations front due to the severe impact of global price inflation, manifested by high real estate rentals, raw material, packing and logistics costs and wage costs. After two years of rapid expansion, in order to curb the bleeding bottom line, Arjun decided to shut down all the newly created stores and production units except the one in Bengaluru which was doing well. By late 2009, the dilemma Arjun faced was what should he do next?
Research methodology
The case study is based on primary data collected from the protagonist and a few other stakeholders involved in the case along with secondary data from published sources.
Relevant courses and levels
Entrepreneurship courses at MBA level or executive programs.
Theoretical bases
The case deals with the life cycle management of a venture with special emphasis on opportunity evaluation, setting up, funding and stakeholders selection.
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Naiara Altuna, Claudio Dell’Era, Paolo Landoni and Roberto Verganti
The importance and complexity of proposing radically new meanings are well-established in the literature. However, a limited number of contributions have analyzed how they can be…
Abstract
Purpose
The importance and complexity of proposing radically new meanings are well-established in the literature. However, a limited number of contributions have analyzed how they can be developed. The purpose of this paper is to analyze the development of radically new meanings at the basis of the Slow Food movement to contribute to the topic.
Design/methodology/approach
In order to better understand how social movements can propose radically new meanings and how companies can take inspiration and build a competitive advantage by leveraging the proposed meanings, the authors deeply analyzed the genealogy of Slow Food, interpreted as an inspiring case study; the authors adopt a narrative approach.
Findings
The analysis of how Slow Food emerged and evolved into an international movement reveals an alternative way to develop innovative meanings in collaboration with groups of radicals. The authors identify three main phases in the evolution of innovative meanings: generation, institutionalization and development.
Practical implications
In terms of managerial implications the authors contribute highlighting the importance of a new type of collaborative innovation: the collaboration with radical circles and social movements in their early stage.
Social implications
From a societal point of view, if the authors acknowledge the importance of social movements in contesting and actively changing institutions, the authors can see the importance for policy makers to create loci and opportunities for the emergence of radical circles and their experimentations.
Originality/value
The authors propose that new meanings are frequently the result of small groups of individuals gathering in radical circles. The core attribute of such circles is group validation. The group supports the Slow Food leader in refining the meaning and confronting the dominant paradigm.
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Sigen Song, Hengqin Wang and Cheng Lu Wang
Secret consumption refers to consumption of a product in a private situation, with the intent or behavior of hiding the consumption from others. This study contributes to the…
Abstract
Purpose
Secret consumption refers to consumption of a product in a private situation, with the intent or behavior of hiding the consumption from others. This study contributes to the secret consumption literature by identifying the antecedents of secret consumption along with the explaining mechanism and boundary condition.
Design/methodology/approach
An online study with experiment design was conducted to examine the impact of extroversion/introversion, self-presentation and product scarcity on secrete consumption.
Findings
The results show that consumer extraverted disposition and the self-presentation motive negatively influence secret consumption intention and suggest this relationship is explained by the self-presentation need. The findings also revealed that perceived product scarcity attenuated the negative impact of extraversion and self-presentation on secret consumption intention.
Research limitations/implications
The findings provide interesting insights into advertising and retailing. In recognizing that secret consumption is a prevalent phenomenon in consumer behavior that may improve actual consumer product evaluation and preference, retailers or brand managers may encourage consumers to consume secretly.
Originality/value
This empirical study is a first attempt to explore the antecedents, mediating mechanism and boundary condition of consumer intention to engage in secrete consumption. The findings of the study provide important implication to theoretical development and managerial applications in advertising and retailing.
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Globally, consumer’s inclination towards functional foods had noticed due to their greater health consciousness coupled with enhanced health-care cost. The fact that probiotics…
Abstract
Purpose
Globally, consumer’s inclination towards functional foods had noticed due to their greater health consciousness coupled with enhanced health-care cost. The fact that probiotics could promote a healthier gut microbiome led projection of probiotic foods as functional foods and had emerged as an important dietary strategy for improved human health. It had established that ice cream was a better carrier for probiotics than fermented milked due to greater stability of probiotics in ice cream matrix. Global demand for ice cream boomed and probiotic ice cream could have been one of the most demanded functional foods. The purpose of this paper was to review the technological aspects and factors affecting probiotic viability and to standardize methodology to produce functional probiotic ice cream.
Design/methodology/approach
Attempt was made to search the literature (review and researched papers) to identify diverse factors affecting the probiotic viability and major technological challenge faced during formulation of probiotic ice cream. Keywords used for data searched included dairy-based functional foods, ice cream variants, probiotic ice cream, factors affecting probiotic viability and health benefits of probiotic ice cream.
Findings
Retention of probiotic viability at a level of >106 cfu/ml is a prerequisite for functional probiotic ice creams. Functional probiotic ice cream could have been produced with the modification of basic mix and modulating technological parameters during processing and freezing. Functionality can be further enhanced with the inclusion of certain nutraceutical components such as prebiotics, antioxidant, phenolic compounds and dietary fibres. Based upon reviewed literature, suggested method for the manufacture of functional probiotic ice cream involved freezing of a probiotic ice cream mix obtained by blending 10% probiotic fermented milk with 90% non-fermented plain ice cream mix for higher probiotic viability. Probiotic ice cream with functional features, comparable with traditional ice cream in terms of technological and sensory properties could be produced and can crop up as a novel functional food.
Originality/value
Probiotic ice cream with functional features may attract food manufacturers to cater health-conscious consumers.
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This paper aims to approach the issue of premium offers in Italy by discussing the case study of Fabbri, a firm operating since 1905 in the business of liqueurs, syrups and…
Abstract
Purpose
This paper aims to approach the issue of premium offers in Italy by discussing the case study of Fabbri, a firm operating since 1905 in the business of liqueurs, syrups and semi-manufactured products for ice cream.
Design/methodology/approach
The research takes into analysis three marketing schemes, all related to direct premium promotions, adopted by Fabbri at various times during the twentieth century. The evolution of the company’s marketing strategy is outlined drawing on several types of sources: archive documents, posters and labels and audiovisual material. It is analysed in the socio-economic and legal context of twentieth century Italy, and in comparison with premium offers in the USA and Europe.
Findings
The study argues that direct premium may represent a long-lasting and efficient marketing strategy when a firm is able to adapt it to a context that changes over time. Fabbri not only used premium offers to launch its products but also to consolidate its brand image.
Research limitations/implications
By showing that innovative promotions are not necessarily connected to large firms, Fabbri’s case suggests that further research should be carried out to outline marketing policies carried out by small to medium enterprises.
Originality/value
Much has been written on premium offers in the USA and in Europe, but very little on such types of promotions in Italy, especially with reference to direct premiums. This study fills this gap and documents that a small family-owned firm was able to carry out innovative marketing policies as far as in the 1920s.
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International tourists traveling the eastern Adriatic are sometimes perplexed when some guides describe a Venetian bell tower, a Byzantine church, or Roman ruins as solely…
Abstract
International tourists traveling the eastern Adriatic are sometimes perplexed when some guides describe a Venetian bell tower, a Byzantine church, or Roman ruins as solely Croatian or Slovenian cultural heritage. If the same guides would then reveal that Marco Polo should be spelled Marko Polo for his Croatian origins, their perplexities would probably grow stronger. Most of the time, the same tourists are unaware that the Austrian Navy kept the codes and the tradition of the Serenissima Republic of Venice. Actually, until the Empire split in 1867, it was named Österreich-Venizianische Marine (Austro-Venetian Navy). Interestingly, according to the legend, the Austrian Admiral von Tegheltoff (German speaking subject of the Empire, born in the Alpine town of Maribor-Marburg, currently in Slovenia) after the famous victory in the battle of Lissa in 1866 hailed “Viva San Marco!” The Austrian victory against the fleet of the Kingdom of Italy was surprising and it has become a legendary one both in a good and bad sense. Accordingly, it has been later romanticized in different ways and strategically imbued with moral values by diverse actors. For instance, the journal of Admiral Wilhelm von Tegheltoff reports the famous sentence: “Iron men with wooden ships defeated wooden men with iron ships.” So, Tegheltoff stressed the virtues of the imperial subjects vis-à-vis the lack of moral strength of the opponents. As a matter of fact, the kingdom of Italy's fleet was stronger in numbers and technologically more advanced, but less organized and riddled with conflicts among the admirals. Quite differently, hundred years later, one of the most prominent journalists and writers from the Italian region of Veneto, Guido Piovene, said that: “the battle of Lissa has been the last great victory of the Venetian fleet.” The reason for such statement is that the mariners boarded in the Austro-Venetian fleet were all from former Venetian lands, such as Veneto, Istria and Dalmatia. Therefore, from this standpoint, the battle of Lissa is a matter of an “Italian” dispute between different maritime traditions, namely the Adriatic one of Venice and the antagonist Genoese or Neapolitan. Conversely, in Croatia and Slovenia, there is usually a different version of the story. The battle of Lissa is seen as a victory of a Croatian-Slavic navy over the Italians. Particularly, the battle of Vis (Lissa) is usually referred to as part of Croatian national history and it is a crucial step to legitimize the Croatian identity on the Adriatic Sea, because many of the sailors were ethnically Croats.
Nila Armelia Windasari, Halim Budi Santoso and Jyun-Cheng Wang
Creating memorable tourism experiences (MTE) is vital to obtain sustained tourism visits. In the digital era, infusions of various digital technologies in tourism services without…
Abstract
Creating memorable tourism experiences (MTE) is vital to obtain sustained tourism visits. In the digital era, infusions of various digital technologies in tourism services without admitting tourist emotions could jeopardize the experience. Drawing from a Service-Dominant Logic (S-DL) perspective, this study explains the complexity of digital tourism experience in the service system view, highlighting the importance of emotions as resources. It is composed of actors' orchestrations, connected by shared emotions, and enabled by sensory stimuli facilitated by the digital tourism ecosystem throughout the tourism journey. This study proposes a Memorable Digital Tourism Experience (MDTE) framework by identifying the focal actors, recognizing the emotions, and determining the moderating role of sensory stimuli enabled by various novel technologies. At last, several agenda and practical guidelines are proposed on how to operationalize the framework and different methodologies to explore Memorable Digital Tourism Experience.
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