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This paper aims to develop a methodological approach to place product analysis that aims to identify the distinctive ideas of places.

The methodology included two stages: first, classifiers of place product uses and technologies were constructed on the basis of the product concept abstraction (Study 1) and then they were used as tools to systematize data about the attributes of city districts and the everyday activities of their residents to further identify product concepts (Study 2).

Product concepts of five Moscow districts were formulated as sets of benefits or district uses (needs satisfied and activities encouraged) offered to residents. The concepts are expressed in terms of typical constructions but reflect the distinctive features and specificities of the districts.

Defining places as product concepts pushes the place product analysis, benefit and lifestyle segmentation forward. Additional place product dimensions and investigated places are advised to improve the reliability of the used classifiers as a tool for documentary research.

The developed analytical procedure is a much-needed supplement to existing techniques used to shape the product strategies of places. Identifying contradictory uses helps make product decisions that are appropriate in concurrently supporting all these uses, including providing spatial differentiation of the place product. The study results are thus useful for the development of city master plans characterized by long planning horizons and a high degree of conceptualization.

The paper proposes a new method for place product analysis that combines the advantages of both standardized and narrative approaches, introducing a convenient way to address the issue of clarity when transforming a variety of place attributes into core place values and eventual place brands.

New product concept screening, i.e., selecting a few viable innovative concepts from numerous candidates, involves high stakes and is complicated and resource intensive. Over the years, there has been heated debate about the relative merit of monadic (sequential) tests vs that of preference-based paired comparisons. The paper aims to discuss these issues.

This study proposes the Generalizability Theory as a framework to assess and compare the performance of traditional monadic test with the Adaptive Concept Screening (ACS) in terms of their testing results and psychometric quality.

Using 50 yogurt concepts and two independent groups of respondents, the results indicate that ACS requires a significant smaller sample of respondents to achieve a necessary minimum G coefficient for decision making. Moreover, ACS offers a more discriminating and reliable solution for early stage concept screening as manifested by a higher G coefficient and greater percentage of variance due to the selected concepts given the same sampling design.

The results lend strong support to ACS as a more cost-effective method for screening new product concepts and the Generalizability Theory as a systematic framework for assessing concept testing methods.

This study adopts the Generalizability Theory framework to assess the validity of new product concept screening method.

The purpose of this paper is to show how consumer researchers have used experimental design of ideas to understand emotions.

The approach was “quali‐quant,” mixing the insights of qualitative research with the numerical rigor of quantitative research. Consumers were presented with small, easy to understand test concepts created by experimental design to obtain their reactions. The paper looks at the impact of emotion‐language on acceptance, through individual‐level regression modeling.

Models were developed for each respondent. It was found that the emotion elements are not key drivers of interest in the product. The paper did, however, find individuals who were sensitive to some emotion elements, but not to others, leading to the conclusion that responses to emotion in concepts may emerge out of the interaction of individual respondents and the concept elements.

The key limitation of this type of research is that it requires a specific internet‐based program (IdeaMap.Net) which does all the combinations, acquires the data, and then analyzes it.

The paper shows how to better understand the role of emotions in written concepts.

The paper presents a totally new treatment of emotion, by looking at emotion in terms of the stimulus and the respondent together. It shows that emotion is an emergent or new entity, not inherent in the predisposition of a group of individuals, nor in the nature of the stimulus.

Knowledge of consumers’ perception of foreign food products can be a key element for successful international marketing strategies, as operating on a regional or global level requires deep knowledge about international markets. Purchase decisions for most products are strongly linked to a person’s attitude towards these products, which are determined by beliefs and meanings associated with the product. In this context, the purpose of this paper is to analyze and compare the perception of Bavarian food products in an international context.

The qualitative technique of concept mapping has been used to uncover and visualise consumers’ semantic networks regarding Bavarian food products. Two European countries – Bulgaria and Romania – as well as two Asian ones – China and South Korea – are exemplary selected for this study.

The results clearly show that the two frequently mentioned associations across all four countries are the same while the other associations which were enumerated show a greater heterogeneity. Furthermore the study provides empirical evidence that the associations regarding Bavarian food products of the European countries are more similar to each other than the Asian ones. South Koreans have more indirect than direct associations with Bavarian food products and Chinese semantic networks regarding Bavarian food products are the least complex. These findings are underpinned by network analysis.

This study adds to the existing literature on country image by exploring international consumer’s cognitive networks regarding Bavarian food products by means of concept mapping.

The purpose of this paper is to better understand current concept testing practice and its role in the new product development process; identify the relationship, if any, between concept testing design and perceptions of its effectiveness; determine what evidence product managers or research consultants have for the reliability and validity of current concept testing.

A survey of new product managers collected detailed information on their organization's most recent traditional or conjoint concept testing project. In the study of marketing research consultants, 100 firms were asked to provide the publicly available information about the reliability and validity track record of their concept testing services.

There are differences between practices for incrementally and radically new concepts. Practitioners prefer to keep their information proprietary, so little has been learned about how concept tests should be designed, despite the thousands of concepts tested every year.

The paper identifies current concept testing practice, including which methods/models are used, what is known about their reliability and validity, and the perceived problems and desired improvements.

The paper identifies how concept testing is currently carried out and those issues most in need of future research.

The purpose of this paper is to examine the extent to which consumer self-concept (self-esteem) and product involvement influences the wine purchase decision at the retail level given the anticipated consumption occasion. The predictive effects of self-concept on this interaction were also explored.

Data collection was in the independent specialist fine wine store environment in Sydney, Australia. Central to the study was the development of a 33-item multi-dimensional fine wine involvement scale (Cronbach’s α =0.846 for 26 final items) for measuring consumers’ involvement.

Wine product involvement deepens with age but low involvement consumers perceiving risk in making the wrong product choice may well purchase fine wines for situations where self-concept is a moderating factor. In the case of low involvement wine consumers a positive association exists between situational wine choice and self-concept but no significant differences exist for self-concept across any of the consumption occasions. Age and self-concept were both confirmed as linked to levels of consumption. The findings support the notion that wine consumers aged 45 years and older are significantly more disposed to purchase fine wine products.

For self-concept to be relevant to purchase it follows that the wine consumption occasion must be conspicuous.

This study is the first to examine the extent to which consumer self-concept and product involvement influences the wine purchase decision at the retail level given the anticipated consumption occasion.

The study jointly investigates sustainability and authenticity concepts in the food context during the COVID-19 outbreak with a fourfold objective: (1) understanding whether sustainability and authenticity are equivalent concepts in consumers' perceptions; (2) advancing knowledge on the role played by them about food frauds' perception; (3) investigating whether these concepts are considered as “risk relievers” by consumers, (4) comparing the concepts to understand which one has a greater weight on the consumer's perception.

The study adopts a Combination of a Uniform and a shifted Binomial distribution (CUB models) on data gathered in Spain between June and August 2020 through an online questionnaire.

The findings reveal that: (1) consumers perceive sustainability and authenticity as different concepts in the food context and (2) as two important indicators of fraud protection of a product for consumers; (3) besides, authenticity is seen as a “risk reliever” in buying a food product, as well as sustainability, (4) although results underline high uncertainty in the latter case.

By considering that the COVID-19 outbreak seriously threatens food safety, security and nutrition, this research elucidates the relevant role of food sustainability and authenticity concepts as “risk relievers” in terms of food frauds and negative issues related to COVID-19.

The purpose of this paper is to investigate the moderating role of product involvement in predicting the effects of self‐concept and consumption situation on consumers' situational decision making.

An experiment was conducted based on a two (self‐concept) × two (consumption situation) between group design. Participants' product involvement was treated as a covariate in repeated measures test to analyze the relationships between product involvement, self‐concept and consumption situation.

Results suggested that, for consumers who were highly involved with the product, self‐concept and consumption situation were both determinant factors in a situational brand choice. For consumers who were not highly involved with the product, however, their situational brand choice was based solely on the situational factor, not their self‐concept.

Participants' pre‐existing attitude towards the brands might have influenced their answers. Only a single product category was used. The findings of this study can help us understand the underlying mechanism for the impact of self‐congruity and situational congruity. From a marketer's perspective, it seems logical to assume that both self‐concept and consumption situation are influential factors for those who find the product personally relevant, while only consumption situation is influential for those who are not.

The paper examines the interaction effect between self‐concept and consumption situation. It introduces a new variable, product involvement, to self‐concept research to extend our understanding of when self/situation congruity effects occur.

The perceptions of 497 consumers of the various philosophies involved in the evolution of marketing thought — product, selling, marketing and societal marketing concepts are examined. Results show that the sample fails to delineate the subtle distinctions between the product, marketing and societal marketing concepts, and support is lent to the view that if the marketing concept is to be more broadly implemented, product and social dimensions found within the definitional domain of the product and societal marketing concepts should be encompassed to establish a wider marketing‐oriented philosophy.

Consumers are sometimes unexpectedly resistant toward radically innovative product concepts, and it is often argued that this is due to their difficulties in understanding the novel products. Thus, marketing research has focused on new ways to make consumers familiar with new product concepts. The purpose of this study is to present the argument that educating consumers may not solve all problems, and may sometimes even address the wrong question.

The authors' previous research on consumer responses to new product concepts for the purchasing and consumption of food is drawn upon to explore the reasons for consumers' acceptance of and resistance to radical product innovations.

Ignorance about radical product concepts is not the sole reason for consumers' resistance to novelties. In many cases, consumers understand the product concepts fairly well. Their lack of enthusiasm stems from other reasons, including the innovation's instrumentalism, its impact on consumers' autonomy, as well as its organizational complexity and systemic effects.

The findings suggest that companies introducing new product innovations may need to take consumers' resistance more seriously. They might need to reconsider the acceptability of new product innovations, and integrate these considerations at earlier stages of the innovation cycle. A more open‐ended approach to concept testing is suggested, encouraging users to evaluate concepts more critically. Concept testing should not be used as a pass/fail screen, but as an opportunity to learn more about potential impacts of the innovation on everyday life and society.

The paper reconsiders resistance to innovations, and demonstrates the value of consumer research for product development.