...Düriye Bozok; Berre Zeynep Uçan Kayaalp Purpose The purpose of this study is to determine how the elements of color, shape and sound in advertisements encourage individuals to engage in purchasing behavior. Design/methodology/approach Based on this, chocolate was selected as an example and has...

... characteristics to study as well. Design/methodology/approach Semi-structured interviews with 20 adolescents were conducted to characterize their perception of healthiness, naturalness and sustainability. Chocolate snack bars were used as a stimulus product. Findings All participants mentioned consuming...

...' emotions are influenced by flavour, gender, consumption habits, actual tasting or consumer attitude towards a product. Chocolate was chosen as the product under study as its consumption is associated with evoking several emotions. Design/methodology/approach During a between-subjects experiment...

... aims to investigate the effects of a rounded (“bouba”) and a squared (“kiki”) shape on expected and perceived sweetness, bitterness, creaminess and liking of chocolates. Design/methodology/approach Brazilian consumers (N = 230) divided into two groups of 115 individuals each evaluated five...

...Sara De Pelsmaeker; Juliette S. Behra; Xavier Gellynck; Joachim J. Schouteten Purpose Literature indicates that those solid chocolate particles cannot be detected by human beings that are smaller than a critical value between 25 and 35 µm. Chocolate containing particles larger than this range...

...Joachim J. Schouteten; Sara De Pelsmaeker; Joel Juvinal; Sofie Lagast; Koen Dewettinck; Xavier Gellynck Purpose The purpose of this paper is to examine the influence of sensory attributes of milk chocolate on consumers’ emotions and their hedonic ratings using three commercial brands of milk...

... to consume filled chocolates and to give an indication on the possible differences in consumer behaviour between two countries. Design/methodology/approach The theory of planned behaviour (TPB) was used to explain the consumption of chocolate. In this study, TPB is extended with a construct for AE...

...B. Pajin; I. Radujko; Z. Šereš; D. Šoronja Simović; J. Gyura; M. Sakač Purpose Investigated milk fat fraction differs in physical attributes, first of all in melting point and solid fat content and its influence on crystallization process of cocoa butter i.e. chocolate mass. It means...

...Chiara Monotti Purpose The purpose of this paper is to gain better insights into the conventional and organic/fair trade (O and/or FT) future chocolate market in four EU countries: Italy, the UK, France and Germany. Design/methodology/approach Delphi method was used to investigate several...

...S.O. Ogunwolu; C.O. Jayeola Purpose Chocolates imported into Nigeria melt at tropical room temperature, causing bloom formation in storage. This situation may be responsible for the low consumption of chocolate in Nigeria. This study therefore focused on the production and evaluation of thermo...