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Ingredient Branding

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Submitted By saptarishidas
Words 7542
Pages 31
ABSTRACT
Ingredient Branding, a subset of Co-Branding, wherein two or more brand names are used on a single product to increase product differentiation and further market share is becoming increasingly visible in the marketplace today. This strategy is generally used to enhance Brand Potential and works on the rationale that, “If a consumer understands the functions, attributes and benefits of the ingredient, he or she will pay more attention to this offering and if it is unique compared to others, it can lead to loyal and profitable customer relationships”.
The goal of this Dissertation is to conceptualize Ingredient Branding Strategy and measure its effect on Brand Choice. It seeks to examine the impact of an Ingredient Branding Strategy on consumer’s attitude toward the Host Brand depending on the Partner Brand.
To better understand this impact, a review of the most relevant theories on Co-Branding, perceived quality and attitude towards the brand is first presented. On the basis of this literature review, a conceptual framework is proposed concerning the overall transformation of the associations tied to the host brand, the perceived quality and the consumer attitude towards the brand. The overall evaluation of the brand is based on three parameters viz. Perceived Quality, Brand Image & Brand Attitude.

INTRODUCTION

INTRODUCTION
In today’s dynamic economy, companies try to find new ways to maintain their competitive advantage, which helps them to better manage the commercial key success factors of their market. They paid attention to their tangible resources, such as products, but there is a tectonic shift toward intangible resources, such as brands. Organizations develop brands, which create value for both the consumer and the company, as a way to attract and keep customers by promoting brand value, brand image or lifestyle, in their brand

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