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This paper aims at understanding how automotive firms integrate customer relationship management (CRM) tools and big data analytics (BDA) into their marketing strategies to enhance total quality management (TQM) after the coronavirus disease (COVID-19).

A qualitative methodology based on a multiple-case study was adopted, involving the collection of 18 interviews with eight leading automotive firms and other companies responsible for their marketing and CRM activities.

Results highlight that, through the adoption of CRM technology, automotive firms have developed best practices that positively impact business performance and TQM, thereby strengthening their digital culture. The challenges in the implementation of CRM and BDA are also discussed.

The study suffers from limitations related to the findings' generalizability due to the restricted number of firms operating in a single industry involved in the sample.

Findings suggest new relational approaches and opportunities for automotive companies deriving from the use of CRM and BDA under an overall customer-oriented approach.

This research analyzes how CRM and BDA improve the marketing and TQM processes in the automotive industry, which is undergoing deep transformation in the current context of digital transformation.

This study investigates the relationship between the hedonic pleasure of trying new food and emotional responses to insect-based bakery products.

A laboratory tasting was conducted with 131 Italian high school students in the province of Teramo (Italy). Participants completed a questionnaire to assess their general hedonic liking of new food and ranked the intensity of negative and positive emotions after tasting the food products.

The findings show that general hedonic liking of new food significantly influences both negative and positive emotions. In the case of negative emotions, individuals who declared to like trying new food were more likely to experience lower levels of disgust, fearful, worry and distrustful. Meanwhile, in the case of positive emotions, individuals who liked trying new food had a greater probability of feeling higher levels of calm, energy, enthusiasm and contentment. We further found that women were more likely to experience negative emotions (i.e. disgust, fearful and worry) to a higher extent than men.

The results add useful information about food and marketing research by showing which emotions should be encouraged or avoided in the case of consumers with different degrees of liking new food.

This study is the first to assess how hedonic liking impacts emotions in the case of an insect-based food.