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The sound of a snack name might actually affect willingness it buy, depending on the kind of food a person is currently looking for, according to new research out of Canada’s Carleton University.
There is a difference between using technology to create new value and becoming better at capturing value from the other side of a transaction.
A comparatively rarely used justification for a price hike is found to hold more sway over consumers, according to new research from a group of marketing academics.
Zero-alcohol drinks options can fulfil some of the social and symbolic roles young people associate with drinking, according to new research from NZ and Australian academics.
GFI’s scientists say the latest green lights from Singapore represent meaningful, necessary steps on the road to cultivated meat commercialisation.
While Aldi has carved out Australian market share from Woolworths and Coles, the major chains are keeping smaller rivals at bay by adopting some of Aldi’s own sales tactics.
The arrival of the highly pathogenic H5N1 strain of bird flu in Aotearoa New Zealand last month triggered a national response years in the making.
The sticker shock for American consumers from Trump’s new import taxes is becoming increasingly clear – and could get worse says Professor Emeritus of Economics, Kent Jones.
The UK’s Roadmap for Resilience highlights three key transformations to help the UK food system cope with increasing threats to resilience over the long term.
With the world population forecast to reach 9.7 billion by 2050, should nations should rely more on global trade or produce more food at home? The reality is that resilient food systems require both.
Understanding how hunger and mental imagery work together may help us better recognise the forces influencing our food choices, new University of Otago research shows.
