Is the Invisible Really Invisible?: A qualitative study about how consumer’s attitudes are affected by ingredient branding
Independent thesis Advanced level (degree of Master (Two Years)), 20 credits / 30 HE creditsStudent thesis
Background: Branding in the B2B sector can be conducted in a phenomenon called ingredient branding. Ingredient branding is an alliance between two brands where the ingredient brand is applied on a host brand and works as an ingredient on the product. An ingredient brand works as a guarantor for the host brand. Ingredient brand will be used to enhance and build associations to a host brand.
Purpose: The purpose of the thesis is to investigate how consumer’s attitudes are affected by ingredient branding on products in the segment of low price host brands.
Research Questions: How does an ingredient brand affect consumer’s attitudes on a low price host brand in a positive or a negative way? How does an ingredient brand affect consumer’s attitudes on high or low involvement products?
Method: The thesis was conducted as a qualitative research with an abductive approach and focus groups as data collection method.
Conclusion: Ingredient branding can change consumer’s attitudes both in a positive and negative way on products in the segment of low price brands. This research shows that when an ingredient brand is added the consumer are expecting that the price and quality increase on the end product. An ingredient brand has low effect on consumer’s attitudes on high involvement products and high effect on low involvement products.
Place, publisher, year, edition, pages
2016. , 109 p.
Branding, Ingredient Branding, Attitudes, Consumer Behavior
IdentifiersURN: urn:nbn:se:lnu:diva-55597OAI: oai:DiVA.org:lnu-55597DiVA: diva2:952987
Subject / course
Business Administration - Marketing
Innovation through Business, Engineering and Design - Specialisation Business, Master Programme, 120 credits
2016-06-01, 12:59 (English)
Billore, Soniya, Dr.
Taalas, Saara, Professor