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This study investigates the relationship between corporate social responsibility (CSR) and brand perception. It specifically examines how negative attitudes toward CSR activities and emotional contagion influence brand perception. The research focuses on young consumers as the sample population. The findings underscore the significance of CSR in shaping consumer attitudes and emotions toward brands. The results indicate that negative attitudes toward a company's CSR initiatives can exacerbate negative brand perception. Therefore, the study emphasizes the importance of companies demonstrating their dedication to sustainability and environmental stewardship to appeal to environmentally conscious customers. However, the research also acknowledges certain limitations include the geographical sampling size and sampling techniques, which should be taken into consideration. [ABSTRACT FROM AUTHOR]

Corporate social responsibility (CSR) significantly bolsters brand loyalty by demonstrating a company's commitment to societal and environmental well‐being. This article investigates the link between brand loyalty based on consumer perception and CSR. The study looks at the effects of unfavorable perceptions of CSR initiatives and how emotional contagion affects brand loyalty. The results emphasize the importance of CSR and how it influences consumer attitudes toward brands. To this end, this study particularly targeted young consumers for adopting a sample of this study. The findings reveal that brand disloyalty can be caused by negative attitudes toward a company's CSR initiatives, and brand perception can amplify this effect. The study emphasizes how crucial it for businesses is to demonstrate dedication to sustainability and environmental stewardship to sustainable environmentally conscious clients. However, the geographical sampling size and sampling methods are the research's limitations, which should be considered by the researchers in the future for additional validation and contribution. [ABSTRACT FROM AUTHOR]

In recent efforts, instead of the conventional co-branding marketing approach, many fashion brands have tried to break through the original image by applying a crossover alliance method, and have achieved good results in practice. However, whether this kind of alliance can effectively enhance consumers' online brand engagement is still a key question to be addressed. Using the S-O-R model, the paper introduces two mediating variables, novelty perception and hedonic perception, to explore the potential mechanism of brand image differences and product type differences on consumers' online brand engagement under the background of a crossover alliance of fashion brands. This study shows that (1) brand image differences and product type differences positively affect consumers' novelty perceptions and hedonic perceptions, and (2) such positive perceptions facilitate online brand engagement of consumers. [ABSTRACT FROM AUTHOR]

This study seeks to examine instant rebate coupon influence in online purchase intent with special reference to university students in Nigeria. Instant rebate coupon as a concept in online sales promotion signifies an important improvement in the use of electronic coupon to prevail in the online market place competition, most especially among electronic retailers. This study therefore focuses on four elements of measuring instant rebate coupon being an online sales promotion tool namely: discount depth, attractiveness, perceived risk and hedonic perception on online purchase intention. The use of descriptive research design was employed through a cross – sectional online survey as data collection methods. Two hundred and seventy six (276) respondents were considered for this study. The four research questions asked were answered via the corresponding hypotheses. Data collected for this study were analyzed through the use of descriptive and inferential statistics. Findings revealed that a significant relationship exist between online purchase intention and the elements of instant rebate coupon, in addition the study shows that online shoppers are willing to embrace instant rebate coupon while shopping in online environment. Also, based on this study, It is recommended that electronic retailers should increase the use of instant rebate coupon in their online stores and further studies can be conducted in extending the population of study to different population categories such as housewives, working class, among many others.

This study used stimulus‐organism‐response theory to identify hypothetical relationships among tourist perception, emotion, memorability, and behavioural intention in ghost tourism. A questionnaire survey was conducted, and 445 valid responses were collected at the Liu Ancient Building. The results revealed significant positive relationships between tourist perception and positive and negative emotions. Furthermore, the results indicated that emotion correlated with memorability. With regard to ghost tourism, positive emotions considerably affect memory than negative emotions. Memorability, a precise predictor of behavioural intention, plays a mediating role between positive emotion and behavioural intention, particularly in ghost tourism. This study provides some suggestions for enhancing behavioural intention and guidance with regard to ghost tourism. [ABSTRACT FROM AUTHOR]

In the current context of increasing worldwide concern about the prevalence of health problems related to high sodium intake, reducing the sodium content of food products has been identified as a cost-effective strategy to improve public health. The present work was aimed to assess the effect of salt reduction on consumers' perception, using white rice as case study. Particular emphasis was put on exploring individual differences in consumers' reaction towards salt reduction. A preliminary study, using a trained panel, was conducted to determine the difference threshold for salt in rice. The consumer study involved 156 consumers and encompassed three parts. First, consumers were presented with a 150 g portion of cooked rice prepared without added salt and were asked to indicate how much salt they would add to it (without tasting). Then, they were presented with six white rice samples differing in their salt content and were asked to indicate their overall liking using a 9-point hedonic scale, to asses adequacy of saltiness intensity using a 5-point just-about-right scale, and to indicate whether they would add salt to the rice. Finally, consumers completed a short survey about their salt consumption habits, interest in health and socio-demographic profile. As expected, results revealed large heterogeneity in consumers' hedonic reaction towards salt reduction: two consumer segments with different hedonic reaction were identified. Both consumer segments also differed in their hedonic sensitivity and tolerance to salt reduction in rice. Significant differences between consumer segments were found in their salt consumption habits, in particular related to salt addition to food, and also in their interest in reducing salt intake. These results suggest that eating habits might play a major role in shaping our preferences, highlighting the potential of gradual salt reduction as a strategy for reducing sodium intake. Unlabelled Image • Individual differences in consumers' reaction towards salt reduction were explored. • Large heterogeneity was found in consumer hedonic reaction towards salt reduction. • Consumer segments differed in hedonic sensitivity and tolerance to salt reduction. • Consumer segments showed different eating habits related to salt addition to food. [ABSTRACT FROM AUTHOR]

This paper aims to analyze the influence sales promotion types have on the relationship between perception of financial risk and perception of utilitarian and hedonic value on consumer purchase intentions. To this end, an experiment was conducted involving 589 participants divided into two groups defined by distinct scenarios in which the sales promotion type (monetary vs. non-monetary) was manipulated. The working hypotheses predicted a direct and positive relationship between the perception of (hedonic and utilitarian) consumption value and purchase intention for a promoted product and a negative relationship between the perception of consumption value and the perception of financial risk. In addition, it was supposed that the sales promotion type would moderate these direct relationships and that a monetary promotion would have a stronger effect on the relationship between purchase intention and perceived product utility, whereas a non-monetary promotion would have a stronger effect on the other relationships (hedonic value and financial risk perceptions). Analysis of the outcomes supported the proposed hypotheses.

Salt-reduction in processed products has been proposed as a high-impact intervention for reducing the sodium intake at population level. A major limitation for this approach is its potential negative impact on the sensory characteristics of products. The current practice in sensory and consumer science involves single sip/bite evaluations, which may not properly reflect the sensory experience that occurs during product consumption. In this context, the aim of the present work was to compare single and two bite evaluations of consumer sensory and hedonic perception of salt-reduced breads. Five studies with a total of 499 consumers were carried out, in which overall-liking scores of five salt-reduced bread samples were collected after the first and the second bite evaluation. In one of the studies consumers also answered a CATA (check-all-that-apply) question after the first and the second bite. Neither bite nor the interaction between samples and bite had a significant effect on hedonic scores. However, when hedonic scores were analysed separately for each bite, the overall liking scores from the second bite evaluation better reflected differences among samples according to their salt content in two of the five studies. The sensory characterization of the samples did not largely vary between the first and the second bite. Results suggest that consumers' perception of salt reduced bread samples did not largely vary between a single and a two bites evaluation. Further research is warranted in this regard, in particular considering more complex products. [ABSTRACT FROM AUTHOR]

As previously suggested, preferences for kin body odor might undergo an adaptive change over the course of puberty in order to avoid potential inbreeding, resulting in aversion to body odor of the opposite-gender kin as individuals mature sexually. However, studies based on mutual body odor aversion are rather inconclusive. We therefore investigated whether children's reports of individuals smelling good or bad differed as a function of age and pubertal status. We asked 219 children (94 male) aged 10 to 15 years to assess their pubertal development using a standardized measure and to name individuals they thought smelled good or bad. Results of the present study show that the older the girls were, the more likely they were to name males than females among nice-smelling people. Further, in both girls and boys alike, children with higher puberty scores were more likely to name children than adults. Neither in girls nor in boys did we observe any concurrent effect of age or pubertal status on children's reports of persons thought to smell bad. Irrespective of whether these changes are driven by age itself or age-related phenomena, these results suggest a shift toward a more general positive attitude to peers rather than active kin avoidance. [ABSTRACT FROM AUTHOR]

Highlights: [•] This work studies the nutritional and hedonic perception in children of 5yo, 7yo and 9yo. [•] Structured sorting with images was proposed as a tool to study complex concepts. [•] The task was well understood and easily performed by 5yo, 7yo and 9yo. [•] All groups showed good knowledge of the nutritional aspects of the tested foods. [Copyright &y& Elsevier]

• Large heterogeneity was found in consumer preferences for salt in bread. • The sodium warning led to significantly lower expected overall liking scores. • Sodium warnings encouraged consumers to select breads with lower salt content. • Sodium warnings shifted consumer preferences towards lower salt contents in bread. • After trying it, most consumers were willing to re-purchase the bread they had chosen. Several studies have shown that the inclusion of front of pack nutritional warnings is a potentially effective strategy to encourage consumers to avoid products with high content of nutrients associated with non-communicable diseases. In this context, the present work aimed at exploring consumers' reaction towards sodium reduction in the context of the implementation of warnings in three scenarios: package evaluation, tasting and intention to re-purchase the product after tasting, using white bread as case study. A total of 171 consumers participated in the study that encompassed four parts. Firstly, consumers received two bread samples with different salt content (2.00% and 1.38% salt) under blind conditions and were asked to rate their overall liking and to indicate the one they preferred. Then, they were asked to look at four bread packages differing in graphic design and the presence of warnings. They had to rate their expected liking and to indicate the one they would purchase. Finally, consumers were asked to try the bread they had previously chosen, to assess their overall liking and to indicate their willingness to purchase it again. Salt content significantly affected consumer hedonic reaction towards the breads. Two consumer segments with different preference for the salt content in bread were identified: 58% of consumers preferred the bread with 2.00% salt while 42% preferred breads with 1.38% salt. However, when looking at the packages the majority of consumers in both groups selected bread packages that did not feature warnings. In addition, after having tried the bread, most consumers were willing to buy the bread they had previously chosen again, which is promising in terms of reaching sustainable changes towards lower salt levels. Results from the present work suggest that, in the case of bread, nutritional warnings have potential to shift consumers' preferences to lower sodium content, even after trying the products. [ABSTRACT FROM AUTHOR]

Trends in the prevalence of childhood overweight and obesity in Europe and especially in Spain have continuously increased in the last three decades. The aim of this work was to study the healthiness understanding (healthy and unhealthy food) in children with different ages and to evaluate liking towards a set of school meals: first courses, second courses and fruit/dessert. Two hundred and seventy-seven children between the ages of six and twelve from three primary schools in northern Spain, Bizkaia, took part in this study. All the groups showed a good knowledge of the healthiness of the dishes offered in the school canteen. However, some dishes were difficult to assess for the 6-7- and 8-9-year old groups. Pasta and croquettes with chips were the most preferred dishes. Vegetables and fish dishes were the least preferred. Results suggest that children become increasingly aware of their preferences and critical in their choices with growing age. It was found in this study that there was a strongly inverse relationship between children's perceptions of the healthiness of foods and their preferences for them. The structured sorting task was a good tool for children to classify various dishes (complex food) considering healthiness and hedonic perception at the same time. In conclusion, these results contribute to a better understanding of children's nutritional perception (healthy/unhealthy food) and its relation to preferences of school meals, which is important for quality improvement and nutritional planning in school food services. [ABSTRACT FROM AUTHOR]