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Though prior research has addressed customer engagement (CE) with a focal object (e.g. a brand), the dynamics characterizing customers' engagement with different objects and the potential spillover from a customer's engagement with one object to that with another remains tenuous, exposing an important literature-based gap. The authors, therefore, develop a model proposing the existence of a spillover effect from customers' brand engagement to their engagement with brand-related content and suggest customers' personality trait of conscientiousness to moderate this effect.

An online survey-based experiment using 380 Danish Facebook users was conducted to test the model.

The results suggest customers' brand engagement as a significant predictor of their engagement with brand-related content, corroborating the proposed spillover effect. A weaker spillover effect is observed for highly (vs less) conscientious customers, substantiating the moderating role of customer conscientiousness. Moreover, customer conscientiousness is found to interact with brand content-related (i.e. commenting/content creation) task type and brand type (i.e. utilitarian/hedonic) (e.g. more conscientious customers are less likely to engage in brand-related content creation vs. commenting tasks), weakening the spillover effect.

This study extends prior research by quantitatively corroborating an intra-individual CE-based spillover effect from customers' brand engagement to their engagement with brand-related content. The authors also unearth a moderating role of customer conscientiousness, which interacts with brand- and brand content-related task type, on the spillover effect, informing the development of digital marketing strategies.

The purpose of this paper is to explore the consumer acceptance of a functional meat processed product made with different meat sources, and to distinguish the existence of different market segments.

Non-probability sampling was used to recruit a sample of 411 consumers in Southern Chile, over the age of 18 and responsible for the purchase of meat products for their household.

Using a fractional factorial design for conjoint analysis, it was found in the total sample that the meat source of the meat processed product was more important than packaging, region of origin, price and the functional ingredient claim, with preference for lamb and pork meat processed products with omega-3. Two main segments were identified using a cluster analysis; these segments differed according to family size, presence and age of children, ethnic origin, general health interest, quality of diet and level of satisfaction with food-related life. The largest segment (56.0 percent) shows a high preference toward lamb meat processed product with dietary fiber and omega-3. The second (33.6 percent) preferred turkey meat processed product with antioxidants.

A differentiated marketing strategy with different meat sources and functional ingredients may give access to a large market share. People more willing to accept different functional ingredients in processed meat products may enjoy a better quality of life. The level of satisfaction with food-related life and quality of diet can be useful in explaining preferences for functional meat processed products.

This is the first study to evaluate consumer acceptance of a functional meat processed product made with three different meats and three different functional ingredient claims, which analyzed the relationship between acceptance, the consumer’s quality of diet and their level of satisfaction with food-related life.

This study aimed to investigate changes in food consumption during the COVID-19 lockdown period in a sample of female college students in China. The study employed a dual processing approach that simultaneously investigates the effects of students' beliefs about the importance of healthy eating and the effect of emotional eating due to anxiety induced by the pandemic.

Data were collected from 645 female college students in China using a self-administered questionnaire. Structural equation modeling was used for the data analysis.

Beliefs about the importance of healthy eating have a greater impact on changes in food consumption than anxiety. Emotional eating was positively associated with changes in vegetable consumption. The findings reveal that a shift from “food as health” to “food as well-being” in the role of food in the food-related life of Chinese consumers is underway. “Food as health” remains important in food-related decision-making in China during the pandemic. Concurrently, a well-being centered or a more holistic perspective, including the psychological and emotional aspects of food, should be included in food-related research and health promotion in China.

This study contributes to the literature on reactions to the COVID-19 pandemic by simultaneously investigating both the cognitive impact of beliefs regarding the importance of healthy eating and the affective impact of anxiety on changes in food consumption due to COVID-19.

This paper aims to explore consumers' perception of quality of new processed beef products and the role of expected and experienced quality in the formation of consumer's purchase intentions. Based on the Total Food Quality Model, a conceptual framework is developed that relates cue evaluation, expected quality, experienced quality, purchase motive fulfilment and purchase intention.

Structural equation modeling is used to test the framework with data from a sample of 201 respondents, involving three steps. First, principal component analyses were applied to explore underlying factor structures within each construct. Based on the exploratory factor analyses, measurement models were estimated, with the measured variables as indicators of latent constructs for all the four products. Finally, structural models were estimated for the relationships among the latent constructs.

Results show that cue evaluations, expected/experienced quality and purchase motive fulfilment are all predictors of purchase intention, but that their weight and causal structure differ between purchase intentions before and after trial.

Implications for the introduction of new beef products are discussed.

This paper is an attempt to quantitatively estimate the relationships between quality cues, expected and experienced quality, and purchase motives as determinants of purchase intention for new products using structural equation modeling.

The purpose of this paper is to investigate situational factors (i.e. social risk) and negative emotions (e.g. shame and guilt) on consumers’ purchase intentions for premium private labels (PPLs) vs national brands (NBs) at discounter (Lidl) in the UK, and the underlying process of this effect.

The authors conduct a 2 (social risk) × 2 (brand type) between-subjects design experiment employing a Qualtrics online panel in the UK.

The study shows that NBs still have the edge over PPLs when consumers shop for socially risky situations, which is due to higher product expectations of NBs, and a moderated mediation shows that this effect is more pronounced among consumers that feel negative emotions when shopping at Lidl.

This study included leading NBs, which differ in terms of price compared to selected PPLs. Researchers should include pricing information as an additional factor and investigate Lidl’s options to deal with negative emotions in the online setting.

The results help brand managers to understand consumer reactions toward PPLs vs NBs at the discounter in UK.

NBs have recently joint rather than fight discounters’ product assortment, this study contributes to understand the moderating impact of negative emotions and product expectations as the driving force in consumers’ purchasing decision.

The purpose of this paper is to assess the effect of attitudes towards functional foods (AFF) on university students’ satisfaction with food-related life (SWFL) and to distinguish student typologies, considering that the AFF are not homogeneous among consumers.

A survey was applied to 372 university students (mean age=20.4 years, SD=2.4) in Southern Chile. The questionnaire included the AFF questionnaire and the SWFL scale, questions about consumption and knowledge about functional food (FF) and socio-demographic characteristics.

Using confirmatory factor analysis (CFA) and structural equation modelling, it was found that AFF directly and significantly influence students’ SWFL. A cluster analysis applied to the Z-scores from the factors obtained by the CFA classified three typologies: positive towards FF (36.3 per cent), moderately positive towards FF (43.0 per cent) and negative towards FF (20.7 per cent). The positive towards FF type had a significantly greater SWFL score than the negative towards FF type. The types differ according to consumption and knowledge about FF.

This study was conducted in the context of only one country in South America.

This study is the first that assesses the effect of AFF on SWFL in a sample of university students. Fostering positive attitudes towards FF will allow for a growth in the degree of SWFL of university students with features similar to those of the study sample.

The purpose of this paper is to examine consumer attitudes towards apple juice produced by means of two new processing technologies, high‐pressure processing (HPP) and pulsed electric field processing (PEF).

Means‐end chain approach is used. Laddering interviews are conducted with consumers in Norway, Denmark, Hungary and Slovakia.

Consumers in this study did recognize and appreciate the benefits that HPP and PEF apple juice have to offer over a juice produced by pasteurization. The respondents in all four countries associated positive consequences with product attributes related to the nutritional value and the taste of the products produced by means of these novel technologies. Also the environmental benefits from processing foods by applying these technologies were seen as highly positive characteristics of the technologies. However, many respondents also expressed some scepticism, especially towards the PEF treated juice and were unsure about if there were risks associated with consuming products processed by this technology.

When new processing technologies are introduced, consumer acceptance is one of the key issues for their future success. It is up to food producers and food scientists to provide the evidence that will convince consumers that these new technologies are safe to use.

This research contributes to the limited knowledge on consumer attitudes towards food products produced by HPP and PEF. From a general perspective, the research expands the body of knowledge on consumer perception of food technologies.

This study aims to investigate the impact of social risk and inter-tier brand competition across traditional retailers and discounters on consumers' purchase intentions in the UK.

The authors conduct a 2 (social risk) × 3 (brand type) × 2 (retailer type) between-subjects design (n = 309; UK) experiment employing a Qualtrics online panel in the UK.

The study shows that while premium private labels (PPLs) are on par with national brands, discounter's PPLs outperform mainstream retailer's PPLs. Furthermore, consumers appear to purchase standard private labels and PPLs for themselves when shopping at a discounter but turn to national brands when shopping for socially risky situations.

While Tesco's premium (Tesco Finest*) and standard private label (Tesco Everyday Value) explicitly make reference to the retailer's name, for Lidl's premium (Deluxe) and standard private label (e.g. Milbona), the discounter's name is not visible. This is something this study did not control for.

Given that Lidl has opened its first US store in 2017 with ambitious expansion plans, our findings provide in particular practical guidelines for how to promote PPLs in countries where the discounter landscape is less saturated than in Germany.

This study provides insights into the understanding of the influence of social risk on purchasing intentions of premium private labels vs standard private labels vs national brands offered by mainstream retailers or discounters in the UK.

The purpose of this paper is to review literature on factors that may have an impact on consumers’ probability to buy food over the internet, and to suggest a model that can guide future research.

Determinants of consumer intention to buy food via the internet are sorted into the categories medium, product, consumer, firm, and environment. In order to draw the various results together and provide a coherent framework for future research, a model is proposed that combines the theory of planned behaviour and the lifestyle construct.

While a lot of scattered evidence is available, there is a need for a coherent, operational, theory‐based model that can summarize findings and guide future research.

The proposed model is operational and can be used in future empirical research on consumers’ food shopping via the internet.

The literature review suggests that concepts combining convenience and an emphasis on information intensive food products will be most successful, and that consumers having a “wired lifestyle” are the most likely users. However, much more detailed insights will be possible by using the proposed model.

The paper is the first comprehensive summary of evidence on consumer food shopping via the internet. It will be useful basis for future research on this topic.