scholarly journals The Effect of Brand Image on Customer Choices in the Zimbabwean Food Industry

2021 ◽  
Vol 09 (02) ◽  
pp. 09-20
Author(s):  
Ishmael Vingirayi
Keyword(s):  
Food Industry ◽  
Brand Image

The Brand Awareness and the Brand Image Enhancement of Chinese Health Food

2012 ◽  
Vol 479-481 ◽  
pp. 1155-1158
Author(s):  
Xue Xin Yang
Keyword(s):  
Food Industry ◽  
Safety Management ◽  
Brand Image ◽  
International Market ◽  
Poor Quality ◽  
Consumer Trust ◽  
Brand Awareness ◽  
Brand Strategy ◽  
Quality And Safety ◽  
Health Food

The main problems in Chinese health food industry are the anomaly management, poor quality, and illusive advertisements at present. In order to regulate the quality and safety management of the health-care food，improve the brand image and reputation, enhance consumer trust and the competition in the international market, some suggestions are offered, which are band orientation, science addition and band innovation in order to ensure to execute brand strategy of health food fluently.

scholarly journals Resonance of Investments in Renewable Energy Sources in Industrial Enterprises in the Food Industry

Energies ◽  
2020 ◽  
Vol 13 (17) ◽  
pp. 4285 ◽  
Author(s):  
Katarzyna Liczmańska-Kopcewicz ◽  
Paula Pypłacz ◽  
Agnieszka Wiśniewska
Keyword(s):  
Renewable Energy ◽  
Development Strategy ◽  
Brand Equity ◽  
Food Industry ◽  
Brand Image ◽  
Renewable Energy Sources ◽  
Survey Method ◽  
Energy Sources ◽  
The Sustainable Development ◽  
Industrial Enterprises

Investments in renewable energy sources are an important direction in the development of modern economies. Motivating organizations to include appropriate investments in their development strategies becomes an essential issue. It seems clear that organizations need to see the long-term benefits of such investments in order to follow this trend. This article presents a thesis that assumes that from the microeconomic perspective, such investments are conducive to the implementation of various goals of the organization, causing the phenomenon of resonance in spheres such as the implementation of the sustainable development strategy, the level of innovation in the organization, brand image, and brand equity. The survey method was carried out on a sample of 143 industrial companies in the food industry in order to verify the hypotheses based on previous examples. Among the most important findings, it should be noted that investments in renewable energy sources make a significant contribution to building the market position of enterprises, in particular, to the level of innovation, creating value in a sustainable enterprise, and achieving goals in the area of creating a positive brand image and brand equity. The findings show that investing in renewable energy is compatible with the organization’s different goals.

scholarly journals Hierarchical Chain Of Consumer-Based Brand Equity: Review From The Fast Food Industry

2011 ◽  
Vol 10 (9) ◽  
pp. 67
Author(s):  
Teck Ming Tan ◽  
Hishamuddin Bin Ismail ◽  
Devinaga Rasiah
Keyword(s):  
Brand Equity ◽  
Fast Food ◽  
Food Industry ◽  
Brand Image ◽  
Perceived Quality ◽  
Extensive Literature ◽  
Brand Trust ◽  
Fast Food Industry ◽  
Brand Familiarity ◽  
Attitudinal Brand Loyalty

The aim of the study was to fill in the gaps in the discussion of the way in which fast food brand equity is developed. A proposed conceptual framework - Hierarchical chain of consumer-based brand equity - was postulated based on the casual relationships among dimensions of brand equity. A comprehensive and extensive literature review helped to develop a brand equity framework. In the fast food industry, the dimensions of consumer-based brand equity are decomposed into brand awareness, brand familiarity, perceived quality, brand image, brand trust and attitudinal brand loyalty, demonstrated three-level hierarchical chain. Brand familiarity, perceived quality, brand image, and brand trust were proposed to serve as mediating variables of other constructs, indicating direct and indirect relationships among brand equity dimensions.

scholarly journals European approaches to «trade dress» protection and the possibility of their implementation in Ukraine

2021 ◽  
pp. 103-106
Author(s):  
V.V. Hetsko
Keyword(s):  
Food Industry ◽  
Brand Image ◽  
Central Committee ◽  
Advertising Campaign ◽  
Trademark Law ◽  
Design Patent ◽  
Trade Dress ◽  
Unique Shape ◽  
The Difference ◽  
The Eu

ir implementation in Ukraine. The concept of «trade dress» and such terms as «registered design», «brand im-age» («brand image»), «advertising campaign concept» («ad campaign concept») were analyzed. It is substantiated that the concept of «trade dress» is the broadest in meaning.It is established that the commercial design covers the unique shape of the product, color and decorative ele-ments, ie in the case of proving its originality, you can protect the commercial design on the basis of trademark law. The comparison of protection on the basis of a trademark and «trade dress» is made. Examples of trade dress protection in the food industry, pharmaceutical and automotive industries have been studied.The differences between trade dress and design patent are analyzed. It is established that the difference be-tween a design patent and a trade dress is that in order to obtain a patent, the design must be new and in no case a variant of the existing one. In addition, a comparative analysis of the concepts of «trade dress» and industrial design. It was found that in the EU countries increasingly use the category of «trade dress» in resolving disputes, even though such a concept is not inherent in the countries of the continental legal system, including Austria, Germany, France and others.It is substantiated that the concept of «trade dress» should be understood as a commercial image of the product (or service), which allows to distinguish the manufacturer of the product (or service provider) and includes various elements (including design, shape, materials, colors, etc.) that distinguish goods or services. It is argued that in the process of recoding the Central Committee of Ukraine it is important to improve the institutions of intellectual prop-erty law, so that the protection of producers of goods in line with modern trends and European approaches. That is why it is necessary to include the concept of «trade dress» in the draft of the new Civil Code of Ukraine.

Where’s the fat? Freeze-fracture analysis of ingredient interactions in food systems

1993 ◽  
Vol 51 ◽  
pp. 48-49
Author(s):  
Jean Fincher
Keyword(s):  
Lipid Droplets ◽  
Food Systems ◽  
Food Industry ◽  
Freeze Fracture ◽  
Food Science ◽  
Complex Interactions ◽  
Fat Reduction ◽  
Important Trend ◽  
Conventional Foods ◽  
Whipped Cream

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.

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