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The characteristics of the Internet of Things (IoT) are such that traditional models of trust developed within interpersonal, organizational, virtual and information systems contexts may be inappropriate for use within an IoT context. The purpose of this paper is to offer empirically generated understandings of trust within potential IoT applications.

In an attempt to capture and communicate the complex and all-pervading but frequently inconspicuous nature of ubiquitous technologies within potential IoT techno-systems, propositions developed are investigated using a novel mixed methods research design combining a videographic projective technique with a quantitative survey, sampling 1,200 respondents.

Research findings suggest the dimensionality of trust may vary according to the IoT techno-service context being assessed.

The contribution of this paper is twofold. First, and from a theoretical perspective, it offers a conceptual foundation for trust dimensions within potential IoT applications based upon empirical evaluation. Second, and from a pragmatic perspective, the paper offers insights into how findings may guide practitioners in developing appropriate trust management systems dependent upon the characteristics of particular techno-service contexts.

Packaging and labelling have become essential to how food manufacturers generate and deliver value to customers. The information displayed on the packaging can be used to communicate to customers the properties and unique characteristics of a food product (e.g. nutrients, calories and country of origin). To achieve communication goals effectively, manufacturers need to understand how consumers evaluate products based on their attributes. In particular, companies should be aware of which specific product attributes affect consumer buying behaviour and which product attributes are more critical during food assessment. So, the paper aims to investigate consumer's behaviuor linked to typical product attributes indicated on the packaging.

The present study examines consumer willingness to pay (WTP) for a cherry jam with different attributes (brand, type of production method and price) on a sample of 2,166 Italian respondents through a choice experiment using a random parameter logit-error component model.

The results showed that WTP for jams can be affected by attributes such as brand, price and production methods; precisely, they indicated that the level of naturalness in the production process constitutes the main element for the consumer’s choice; however, the considerable weight that price and brand have in influencing the purchasing behaviour of the food consumer was still confirmed: in fact, a p-value of less than 0.05 was found in all cases.

To the best of the authors’ knowledge, this is the first study that assesses the effect of different types of production on WTP for food products. In addition, this study also reflects on the importance of the level of education for consumer choice.