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Bianca Legorreta Og Katarina Krogh PDF
Bianca Legorreta Og Katarina Krogh PDF
Positioning
stevia on the
Danish market
Branding through a
holistic approach
using NP Sweet as a
case
Bianca Legorreta Cand.Merc.Kom | Katarina Krohg Cand.Merc.MCM |
Supervisor: Jesper Clement, Department of marketing
Copenhagen Business School
Hand‐in Date: March 19, 2012 | Character Count: 272.750
POSITIONING STRATEGY FOR STEVIA IN THE DANISH MARKET
In November 2011 the sweetener stevia was approved by the EU, and the sweetener is gradually starting to
show up on shelves in the Danish supermarkets and specialty stores. This report attempts to create the
best possible positioning strategy for the company NP Sweet and finding a place on the market for its
prospective stevia product. By taking point of departure in the debate about health and sweeteners, a
depiction of a segment surfaces: women within the age 20‐34. In the combination of classical branding
theories and social constructionist thought, the positioning and the critical discourse theory encounter with
the purpose of creating branding in context. The social constructionism says that the subjective and the
objective do not make sense by themselves and that the social reality is an indispensible factor; the place
where the two interact and generate meaning. In this same direction, Popper takes point of departure in
the social sphere that includes the physical, the psychological and the social aspects. These two together
create the standpoint for this report, which will take all relevant aspects into consideration and account for
the context to a higher degree. It can be argued that within the report, a situation analysis is performed
aiming to assemble all the elements that can help construct the brand. The primary branding theories used
are Keller’s positioning theory as well as Aaker’s brand identity, which can be combined to attain a strategy
that is simple, applicable and comprehensive. Methods used to obtain relevant data are chosen based on
the principle of triangulation. The instruments used are a questionnaire, a focus group and a critical
discourse analysis, where the latter serves to depict the consumer’s context and which perspective on
health and sweeteners that penetrates the Danish society. Through the use of the questionnaire, various
sweetener brand attributes were tested against each other as to detect which ones were preferred and by
whom. Results show that the consumers who prefer natural sweeteners prefer a product which is natural,
helps with the diet and offers easily attainable information on the product, whereas the ones who consume
artificial sweeteners were more focused on sweet taste, zero calories, availability in supermarkets,
convenience and that you are guilt free when consuming the product. The focus group provided
information that enabled the stipulation of two main hegemonic target audiences within the segment.
From this point and on, the positioning elements POP and POD can be defined. POPs were largely based on
the attributes found in PureCircle and the PODs could not live up to the criteria of being desirable and
deliverable. NP sweet is first and foremost advised to perform a value chain and brand audit of the sugar
partner of NP Sweet, Nordzucker, with the objective of finding branding elements that can differentiate
them from the competitive field, many of them who also use PureCircle as supplier. Competition is only
seen to excel and so being more preemptive and proactive in their go‐to‐market strategy and focusing on
developing a stevia product that exudes naturalness, genuineness and has qualities that makes it able to
differentiate itself from the current and prospective competitors.
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POSITIONERINGS STRATEGY FOR STEVIA PÅ DET DANSKE MARKED
I november 2011 blev sødemidlet stevia godkendt a EU, og det er så småt til at finde på hylderne i de
danske supermarkeder. Rapporten forsøger at skabe en positioneringsstrategi for virksomheden NP Sweet
med henblik på at finde en plads på markedet til deres eventuelt fremtidige stevia produkt. Ved at tage
udgangspunkt i hele snakken om sundhed og sødemidler tegnes der et billede af målgruppen, som er den
sundhedsbevidste kvinde mellem 20‐34. I kombinationen mellem klassiske brandingteorier og en
socialkonstruktivistisk tankegang møder positionering og kritisk diskursanalyse hinanden med det formål at
skabe branding i kontekst. Socialkonstruktivismen siger at et subjekt og et objekt ikke giver mening i sig
selv, men at den sociale virkelighed er nødvendig – altså stedet hvor de to interagerer og skaber mening. I
samme retning tager Popper udgangspunkt i det sociale rum, som inkluderer det fysiske, det psykologiske
og det sociale. Disse danner grundlaget for en rapport der inkluderer alle relevante aspekter for casen og i
høj grad tager konteksten med i processen. Det kan siges, at der i rapporten foretages en slags
situationsanalyse med det formål at filtrere alle elementer som kan hjælpe med at bygge stevia brandet op.
Kellers brand positionering og Aakers brand identity kombineres til at nå en relevant positioneringsteori, og
metoderne som bruges til at opnå relevant data er baseret på triangulering og indeholder en
spørgeskemaundersøgelse, et fokusgruppeinterview og den kritiske diskursanalyse, som skaber et billede af
forbrugerens kontekst og hvilket syn på sundhed og sødemidler som hersker i det danske samfund.
Resultaterne fra den kvantitative analyse viste at de forbrugere der helst spiser naturlige sødemidler
foretrækker et produkt der er naturligt, hjælper med en diæt, og indeholder let tilgængelig information om
produktet, hvorimod dem der spiser kunstige sødemidler er mere fokuserede på en sød smag, nul kalorier,
at det er tilgængeligt i supermarkederne, at det er praktisk og at det gør at man ikke får dårlig samvittighed
når man spiser det. Fokusgruppen som den kvalitative metode gav værdifuld information omkring
målgruppens syn på sundhed, sukker og sødemidler og gjorde det i sidste ende muligt at beskrive to
konkrete hegemoniske grupper af kvinder inden for målgruppen: Den spirituelle superwoman og den vægt‐
bevidste superwoman.
Til sidst bliver positioneringsstrategien udviklet, hvor alle pointerne fra de øvrige afsnit i rapporten samles
for at definere POD and POP. POP var primært baseret på de fundne attributter hos PureCircle og POD
kunne ikke leve op til kriterierne om at være eftertragtet og leveringsdygtig. NP Sweet rådes i høj grad til at
foretage en value chain analyse og en brand revision af NP Sweets sukkerpartner, Nordzucker, for at finde
brand elementer der kan give dem konkurrencemæssige fordele. Konkurrencen bliver kun højere, og NP
Sweets go‐to‐market straregi må derfor indebære et steviaprodukt som udstråler naturlighed, ægthed og
kvalitet og som kan differentieres så meget som muligt fra den nuværende sødemiddelkategori, som
opfattes som kunstig og af skeptisk kvalitet.
3
TABLE OF CONTENTS
POSITIONING STRATEGY FOR STEVIA IN THE DANISH MARKET .................................................................................. 2
INTRODUCTION ............................................................................................................................................................................... 6
DELIMITATIONS ............................................................................................................................................................................... 8
PERSPECTIVE .................................................................................................................................................................................... 9
4
6.2 BRAND IMAGE .................................................................................................................................................................................... 95
6.3 BRAND IDENTITY .............................................................................................................................................................................. 95
6.4 POP AND POD EVALUATION .............................................................................................................................................................. 100
5
INTRODUCTION
Health and wellness are of increasing interest for Danes, which i.e. is reflected in the rising number of
fitness club members and acquisition of related goods. Concurrently, men and women have progressively
become more preoccupied with “health and physical appearance”. (Euromonitor International, 2009, p.
81). Through campaigns, the government promoted healthy eating recommending increased intake of
fruits, vegetables, and fish and also promoted exercising. Since the 1990s the demand for organic products
has increased, and today demand is high. But at the same time, the level of obesity is rising as well.
Consumption of high calorie foods and too large portion size are some of the reasons why the problem of
obesity is rising (Euromonitor International, 2009 and Bebe, 2012).
By and large the the concept of health has evolved, where it no longer only encompasses physiological
health but has morphed into an integrate part of ones lifestyle (Jensen, 2011). Given all these health
related tendencies in combination with the fact that EU sugar prices are upsurging due to scarce supply, it
seems like the market would be accepting towards a product like stevia.
NP Sweet is a newly established company who’s primary interest is to sell stevia products. In this report, NP
Sweet is used as a case example on how to create a brand position for stevia in the Danish market. Stevia
brands are already established outside of Europe and since the approval in November 2011, brands have
started to surface wihtin EU borders as well and lately also in Denmark. How can NP Sweet gain a strong
brand position in the stevia market? Stevia has been presented as having superior innate qualities and
forecasted to have a promising future (PureCircle, 2011 and Moulin, 2010). Despite its favorable product
components, stevia may end up being yet another High Intensity Sweetener on the shelves of
supermarkets if it is not properly differentiated from others.
Since NP sweet is a new company and its parent companies, Nordzucker (a sugar company) and PureCircle
(a stevia company) are not seen as established brands in Denmark either; NP Sweet needs to make an
effort to get the consumer to notice the product and brand. A way to do this is through branding initiatives,
which provides more long‐term strategies in comparison to classic marketing strategy. What is interesting
to unearth regarding branding of stevia is how it can be favorably positioned in the minds of the Danish
consumer given the health trends in society. The intent is to formulate a brand position for a tabletop
brand of NP Sweet, which is not produced yet. Granted, one could assess NP Sweets established B2B
strategy, but the interest is in tapping into the end‐consumer market, especially because branding does not
seem to be so pronounced in the Danish sweetener category. With stevia, is seen as the opportunity to
build a brand that is up to par with the Danish society’s health and ethical expectations of a product and it
is seen as favorable candidate for delivering a stevia tabletop brand to the Danish consumers. All in all this
leads to the following problem statement.
6
PROBLEM STATEMENT
The introduction leads to the overarching problem statement of the report:
Which brand position could be advantageous for stevia in the Danish Society?
As a means of understanding some of the classic fundaments of positioning, the first sub‐questions are:
Who is NP Sweet?
What are the characteristics of stevia?
What are the characteristics of the sweetener market and which competitors must be taken into
account?
The next step is to see which brand building blocks that could be used for holistic brand positioning and
which literature that could help tap more deeply into the contextual sphere. Hence the next inquiries are:
Which branding methods are best fit for the case at hand?
How can one ensure to include the contextual sphere into branding theory and thus create a holistic
positioning instrument?
At the receiving end of the positioning effect is the consumer, who inherently is one of the most important
stakeholders. In order to understand the consumer in his/her environment, the following must be
elucidated:
Who is estimated to be the most viable target audience?
What is their segmentation profile and which local health discourses are they affected by?
Which brand attributes are preferred?
Now that all the information needed has been unearthed from the company, market, product, consumer,
societal discourse and brand/related literature, the ultimate step is to assemble all the attributes and use
them for the brand position. This leads to the last questions:
What is the brand identity of stevia?
Which attributes are fit for POP and PODs?
What is the essence of the brand position, in other terms, what is the mantra?
All these sub‐questions are meant to answer the main question, which is framed and found at the
beginning.
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The report is entering unexplored territory on two levels. Firstly, the fact that stevia was newly approved
makes branding of stevia in Denmark a new initiative. In general the world of sweeteners is not much
explored and therefore it will be possible to create new knowledge in a field that is much debated but
scientifically little explored.
Secondly, the holistic approach to branding theory has been considered in the field for a long time;
however, tools to detect contextual elements such as societal discourses seem to be deficient. Discourses
are important to identify if one wishes to understand consumers and the world they live in to a greater
depth and consequently attain better insight for segmentation.
The key focus of the report is to construct a positioning strategy for stevia in Denmark, where the
theoretical building blocks will be a fusion between the two fields branding and linguistics.
When assessing these inquiries, there will be certain delimitations that must be taken into account and
those are specified in the following chapter.
DELIMITATIONS
The focus is limited to the geographical region Denmark, since the resources of the report best allow for
research in the residing country. Nevertheless, on cannot avoid including global perspectives since one of
the partner companies, PureCircle, is a global company, which leads questions of global competition into
the case.
Information about the sweetener market is scarce, and therefore it is difficult to obtain enough information
for making a valid market analysis. Interviewing Lars Bo Jørgensen, stevia manager from NP Sweet, will be
one of the primary (if not the primary) sources of information. However, there is only so much a company
can reveal and so the information remains limited. Given that stevia as a product in general is completely
new to the European market, and the fact that it can be perceived as both a sugar and a sweetener
product, it is difficult to determine who the competitors in fact are. Consequently, guesstimations are made
regarding potential competitors in order to build the brand position.
In general, the sweetener market is growing rapidly, so because of constant development there are pieces
of information that will not been possible to include in the report (Moulin, 2010 and PureCircle, 2011).
Theoretically speaking, due to the unifying of the two fields of theory, namely branding and critical
discourse analysis, and because of space limitations, it is not completely possible to use the full potential of
the Critical Discourse Analysis. However, it will be used in the best way possible to filter the relevant
information about the target audience. In regards to branding literature, not all fields are reviewed since
the extent of that task goes beyond the scope of this report. As a result, what will be reviewed in branding
is the theory that is seen as relevant to this report. Because of space limits, brand positioning will be in
8
focus as opposed to a full branding strategy (or integrated marketing communications strategy) including
brand personality, relations building, measurement, media choice, creative strategy etc.
PERSPECTIVE
This chapter will introduce the perspective penetrating the report, namely social constructionism. Further,
it will introduce Popper’s three worlds that are used as the practical tool to ensure the social
constructionist worldview. Presenting the perspective is meant to give you an understanding of why all the
parts of the report have been included and why the theories have been combined as they have.
Social constructionism assesses the field between the society and the individual and sees the world as a
social construction, which is meant to be studied as meaning‐creating processes and phenomena that have
been developed through historical, cultural and social processes. In line with the author’s perspective, you
cannot understand a given element fully if you take it out if its environment. Examining an element in
context is an inherent part of social constructionism, and thus, it is suitable to move within this paradigm.
The thought is that a branding theory supposedly is not more effective alone than in combination with
other theories and methods. Following the social constructivist perspective, they way of creating
knowledge and meaning is essential to the report, which is why Critical Discourse Analysis is included.
Therefore, some of the most important aspects of a social constructivist view will be shortly explained.
Social constructionism takes on the following world views (Esmark, Laustsen & Andersen, 2005 and Vivien
Burr, 2003): These four worldviews are contingency, social reality, relations, and language and they are
basically saying that everything a person understands is understood subjectively, so all social descriptions
are in principle equally valid. These understandings are affected by the relations people have to other
people or objects. The traditional discussion about ontology and epistemology sees the reality through
objects and subjects, but social constructionism criticizes this, so it suggests a third independent domain:
The social reality. This is where interaction is created. According to this paradigm, human beings or objects
would not make sense alone (without this social realm) because they naturally interact with each other and
create meaning in this way. Especially, there is a focus on the language as the meaning creating process.
Social constructionism sees it as more integrated in the social context that does the post structuralism (that
focuses more on language bits and sentences), but in this report language will be assessed from both
perspectives taking small language details into account, but primarily focusing on the social context of the
language.
The social reality and relations above basically consist of three worlds: The objective, the subjective and the
social. These three worlds can be equated with the three worlds of Popper: “It”, “I”, and “We”. These three
9
worlds are intertwined and the point where all them overlap represents that “Integral View” (fig.1). Hence,
within the literature review and the research process, the brand worlds help to ensure that we chose
theories, which embrace the Integral View. How it will be applied will be introduced in the Literature
Review chapter.
Below, as presented in Berthon et al. (2011), the figure of Popper’s three worlds is present.
IT
Empirical View
Design View
Features view
etc
THE
I INTEGRA WE
Personality View
Cultural View
Psychological View
Community View
Phenomenological
Relational view
View
etc.
etc.
Source: Popper in Berthon et al. (2011, p.186)
The dotted yellow line represents the Integral view and is the point where all the worlds overlap. This
figure provides a visual representation of integral focus that will be applied to the literature review and
research process following the social constructionist worldview and allowing for (and ensuring) inclusion of
elements from all three worlds throughout the report. So where social constructionism is seen as the
overall worldview, Poppers three worlds gathered in the integral view is a good way of having a practical
framework to follow when wishing to ensure the inclusion of all three worlds, especially the social, which
branding to a certain extent occasionally does not succeed to include. As a means to ensure the integration
of contextual and societal aspects into branding, a holistic investigation will be conducted through the use
of the following structure.
10
THE STRUCTURE
This chapter seeks to delineate the structure permeating the report from this point and on so that the
reader will get an overview of how the report will proceed. In addition, the subsection of this chapter will
present a structure encompassing a holistic perspective. This structure deviates from traditional brand
positioning steps, but is more relevant given the perspective of the report.
Jacobsen has produced this methodological stepping stone for existing branding methods. He argues that
other authors have contributed adequality to branding methods and his contribution is to provide a
helicoptor perspective on describing branding as a multidimensional concept and challenge the people who
have a myopic view on branding (Jacobsen, 1999, p. 19). Accordingly, Jacobsen’s mind‐map will be playing
both a structural and methodological role in this report.
There are certain alterations that seem necessary to make in order to make the mind‐map more applicable
to creating a positioning strategy. You need to acquire knowledge about certain areas before you can start
building a positioning strategy such as the target market, the nature of competition, the company, the
brand and the product (Keller, 2008, pp. 97‐137). Jacobsen has added society in the branding concept.
Given that positioning is a fundamental part of brand building (Ries and Trout, 2001), the constituents you
need to build a brand, are seen the same you need when building a brand position. This is why Jacobsen’s
model is viewed as an appropriate knowledge foundation for building a brand position. Adapting the mind‐
map to building a brand position has resulted in moderate changes. The transformation from Jacobsen’s
version (fig.2) to that of the authors’ (fig.3) is depicted below. The authors’ version is called ‘Holistic Brand
Position Framework’ and here the topics Organization and Management are merged into one element
11
called Company. Brand in Jacobsen’s model represents factors such as The Holistic Brand, Product, and
Trademark. There is no existing brand to assess, so instead, the brand literature review will represent
Brand in the new version (fig.3), since choosing the right brand model is an important player in the holistic
positioning strategy. Market taps into competition, industry, category, nation etc. in Jacobsen’s, which will
serve the same purpose in ‘The Holistic Brand Position Framework’, and the same goes for the Society
point, which for both versions of the model pertains to Culture, Consumer, the Individual etc. Society is
renamed as to Consumer in Context as to capture the essence of its use in this report and to cameo the
significance of the consumer in branding.
Fig.2 BRANDING MIND‐MAP Fig. 3: HOLISTIC BRAND POSITION FRAMEWORK
Product Consumer
in Context
Manage‐
Brand
ment
Brand Company
BRANDING BRAND
POSITION
Organi‐
Society
sation
Source: Jacobsen (1999:12) Source: Derived from Jacobsen by authors (2012)
Concluding on this transformation, Branding is renamed Brand Position in the revised model (fig 2). The
center Brand Position will draw upon all five elements around it and use them as constituents to building
the brand position for stevia. The brand positioning and the interdependence of its constituents will
represent the holistic nature of the approach and ultimately provide a brand position proposal for stevia in
Denmark.
The weakness of this framework is that it is limited by its helicopter view which means that it cannot
ensure that all three brand worlds (Berthon et al., 2011) are included when reviewing the brand literature
nor assess all three brand worlds in the research process. This is where the three brand worlds mentioned
in the previous part about the perspective can make a difference.
After having argued for the structure used to establish the foundation for the brand position, the content
of the parts of the report can now be presented:
12
STRUCTURE OF REPORT
PART 3 | METHOD
It is now possible to determine which methods that will be used. The use of triangulation facilitates the
validation of the data from the survey, the focus group and the CDA. These methods will all be explained in
detail and will present the tools used to acquire the knowledge needed to build the brand position.
PART 4 | RESEARCH
Now it is time to utilize the tools and analyze the data output. The research is meant to help understand
the consumers’ demographics, psychographics and socio‐graphics. Brand and sweetener preferences are
some of main foci. Consequently, both descriptive and exploratory research is conducted. The quantitative
results are mined through SPSS, presented and then analyzed, where the qualitative are used directly for
analysis in the next chapter. Just like in PART 1, the results of PART 3 will provide building blocks for the
brand position.
13
differences that are necessary for the stevia to have in order to be have sustainable competitive advantage.
Subsequently, brand mantra will be stipulated as to assess what the essence of the brand position can be.
RECOMMENDATION
Having proposed the brand position, the future prospects and recommendations for the company are
presented.
CONCLUSION
As the title signifies, this chapter will be a summing up all the essential points of the report – from start to
end.
EVALUATION OF REPORT
In this chapter there will be the following and final activities: Reflecting upon the report, critically assessing
the work and proposing alternative ways one could have approached the same problem.
NP Sweet is a company whose primary activity is selling zero calorie stevia
sweetener or reduced calorie stevia‐sucrose sweeteners in different varieties. As of March 17th 2011, NP
Sweet was established through a joint venture (JV) between Nordzucker and Pure Circle. Since the heritage
of this newly ventured company highly depends on the profile and performance of the two constituting
parties. Hence, Nordzucker and PureCircle will be profiled before digging more into NP Sweet on its own.
Nordzucker AG is a 150‐year‐old German company who produces and sells sugar. Its employee count
amounts to 3500 across 18 European countries. Their core business is sale of sugar while their core
activities are focused on extracting sugar and bioethanol from sugar beet with a sustainable profile
(Nordzucker HP, 2011). The Nordzucker is one of the leading companies in Europe – the only market they
14
operate in. Sugar has experienced supply shortages, high demands and thus high prices, which is one of the
many reasons why a sugar company would tap into stevia. Performance‐wise, EBITDA1 turned from EUR
166 million in 2009/2010 to a EUR 283 million in 2010/2011. So far, this is positive for the company since it
also turned the performance from a loss to a profit, however, given that the sugar market is more volatile
than ever, the future is uncertain (Nordzucker AR, 2010/11). As a part of the Nordzucker profile, Nordic
Sugar has been in the Nordzucker family since 2009 and governs the umbrella brand Dansukker in the
Nordic Countries. Since Nordic Sugar as an organization is seen as a financially integrated (as opposed to
separate) part of Nordzucker, the annual report is made for Nordzucker only. Northern Europe and the two
other regions, Central Europe and Eastern Europe collectively comprise Nordzucker. Northern Europe is run
by Nordic Sugar who markets the known brand Dansukker. Since Nordzucker it the partner of NP Sweet,
Nordic Sugar will not be assessed further.
PureCircle, the other partner of NP Sweet, sells high purity stevia‐based sweeteners to the world’s Food
and Beverage companies. Meanwhile, the factor that determines the size of the market is consumer
demand for the high purity sweeteners (within the products manufactured by these Food and Beverage
suppliers) (PureCircle AR, 2011). PureCircle was founded in 2001 and younger than Nordic Sugar (PureCircle
HP, 2012). Nevertheless, PureCircle is the global leader in the production of high purity stevia with an
estimated 80%+ production share to date (Stevia Introduction slides, 2010, slide 7). The company has its
global headquarters in Kuala Lumpur, Malaysia, while more recently a new European head quarters was
established in London due to the increased activities in Europe. They develop their supply chain in “16
countries across South America, Africa, Asia, and the United States” (Stevia Introduction slides,2010 slide7).
Magomet Malsagov has been the CEO of PureCircle from the very beginning and is the one who is primarily
responsible for the construction of the Group’s entire supply chain. Expected sales were approximately EUR
5.3 million (USD 7mill.) lower in 2011 than in 2010, which can be explained by EU’s delay of stevia approval
(PureCircle AR, 2011). The market slowdown is passed on to the EBITDA, which was halved from
approximately EUR 7,891 million (USD 10,486 mill.) to EUR 3,937 million (USD 5,232 mill.). 2012 and on is
expected to grow much stronger since the European approval was official at the end of 2011.
Besides the high purity stevia, PureCircle also sells natural flavors and sweetener enhancer solutions, just
like NP Sweet, which can be seen as supportive products that can boost the sale of stevia.
1
EBITDA is chosen over other performance indicators since it is the ‘untainted’ earnings that can be compared
between companies.
15
Note that information about NP Sweet is still highly based on each partner company, but the information
stipulated in this subchapter is directly linked communication used for NP Sweet.
As stated earlier, NP Sweet’s primary business is selling zero calorie stevia sweeteners and since there is a
sugar company involved, naturally there will be some sugar‐interests infused into the business strategy,
which leads to the other primary business activity, being the reduced‐calorie stevia‐sucrose sweeteners.
These core business activities also seem to be the goal of NP Sweet (no stated corporate goals found). The
geographic territory is European‐based, and the market is divided into the same three parts as that of
Nordzucker’s: Central, Northern and Eastern Europe. There are no performance numbers for NP Sweet,
since the company has existed for less than a year and has not yet introduced its products to the consumer
market.
Nordzucker and PureCircle each have 3 members represented in NP Sweet’s board with Lars Bo Jørgensen,
a previous Nordzucker employee, instated as the CEO. His job is to balance the interest of both companies
and everything he undertakes must be supported by the board. There are pros and cons to this
establishment. The two companies have some common goals, but what about the strategic and operational
decisions the CEO must make? PureCircle and Nordzucker are two companies with their respective primary
agenda and so there will inevitably be some challenges in making speedy decisions that will satisfy both
parties.
So far there will exclusively be a B2B push strategy by using the established sales channels since NP Sweet
sees this as the best opportunity to enter the market. Awareness is spread through their website and other
low budget media, e.g. the press, but no significant budget for branding is in pipeline. NP Sweet believes
that branding will largely help the competitors, which is it does not perceive investment in the discipline as
favorable. The authors of this report argue that NP’s sweet’s view on branding contradicts the very essence
of the concept which is to distinguish the offer to market from that of the competitors by creating a
sustainable and profitable advantage (Aaker 2002; Keller, 2008; De Chernatony, 2006, Davis, 2002;
Jacobsen 1999; Kapferer 2004; Kotler 2006; Miller & Muir, 2004; and Marconi, 2000). It is viewed as
necessary for NP Sweets long‐term strategy to brand, since increasing competition is surfacing. In line with
this, it is vital re‐emphasize that PureCircle sees the future of the stevia market be dependent on the
demand from consumers purchasing the food and beverage products containing high purity stevia, which
16
encourages pull strategy – B2C communication. Since the authors assess this situation through the worlds
of branding and communication, PureCircle’s perspective is seen as the best one for NP Sweet’s future. For
this reason, the authors choose to examine NP Sweet's positioning possibilities in terms of the consumer
market.
There are several strengths that PureCircle beholds, which literally starts from the root of the whole NP
Sweet value chain (Porter, 1998 in Dess, Lumpkin & Taylor, 2005), and the supply chain process is where
there appears to be an abundance of positive characteristics that NP Sweet can reap the benefits of. This
will be explained in the following.
17
PureCircle has created a trust mark that says: ‘Stevia PureCircle’ , signifying a quality standard of
their products. Whether or not NP Sweet will use these trust marks on products or marketing
communications material is still under consideration, but if it is used it is important to have a nearby and
very accessible explanation for what it means. There is a swarm of trust marks in the jungle of products,
which each vouches for some claim – a few examples:
be presented next. NP
Brand SWEET
BRAND
Understanding the characteristics of the product is fundamental to Market PRODUCT
developing a brand position. This is why this chapter first sets out to
define sweeteners, profile stevia, as well as profiling sugar – this will establish the
primary product players for NP Sweet. Subsequently, benchmarking the Danish HI sweeteners against sugar
will be organized in a table so that one attains and overview and an ability to compare HI sweeteners on
their most important characteristics.
DEFINING SWEETENERS
For the sake of clear communication, the different terms for sweeteners will be clearly stipulated.
Sweetener is the overall term for ingredients that add sweetness to food, which could be e.g. honey, cane
sugar, syrup, aspartame, stevia and xylitol (Schmitz, Spreen, Messina, & Moss, 2002). Since stevia belongs
to the category of high intensity sweeteners (HIS) (PureCircle AR 2011), this is the category in focus in this
18
paper. An overview of how the different sweetener types are related to each is shown in the hierarchy
below.
HI SWEETENERS
HIS have that particular name because they can be between 100 to 25,000 times sweeter than sugar,
meanwhile, they lack in mouth feel and body that sugar has. One can categorize HIS into two categories:
artificial and natural.
Sweeteners
Bulk HI sweeteners
Bulk HI sweeteners sweeteners
sweeteners
Stevia, Luo
Xylitol, etc. Aspartame,
Erythritol, etc. Han Guo,
Saccharin, etc.
Erythritol, etc.
Own Contribution 2012
Stevia is a natural HIS. The other type which is very different from HIS is that of bulk sweeteners (also called
polyols), which have characteristics that contribute to a satisfying mouth feel and body when consuming
them; hence they can compensate for the lack of the same characteristics in HIS (Euromonitor
International, 2008).The intensity of bulk sweeteners is usually weak and thus needed in high quantities in
order to live up to the sweetening standard of sugar. Erythritol is an example of a natural bulk sweetener
(artificial bulks exist too), and is used in many commercial stevia products (e.g. Truvia HP, 2012; Pure Via
HP, 2012; Steviva HP, 2012). Further insight into characteristics of specific HIS can be seen in the Appendix
1. In regards to tabletops, the most commonly used sweeteners are Aspartame, Acesulfame‐K, Saccharin
and Cyclamate (Hermesetas HP, 2012). Natural tabletops exist, but they are not as common (cf. Market)
and “…more recently, the introduction of stevia has opened up new opportunities in sugar replacement”
(Euromonitor International, 2010, p. 1), which makes it interesting to see how one could market stevia as a
tabletop.
19
STEVIA
HERITAGE
Stevia rebaudiana (Bertoni) is a South American plant that is a genus of about 240 species of herbs and
shrubs in the Sunflower family (NP Sweet HP, 2011). Native to Paraguay the plant was traditionally used to
sweeten beverages and make tea for centuries (Knudsen, 2011). Regarding production, ‘Farming,
extraction and purification of the plant requires low inputs of water, land, fertilizer and energy to produce,
which means that it is a sustainable product and further it is not genetically modified’ (PureCircle Pamphlet,
2011 and NP Sweet HP, 2012). It is 2‐400 times sweetener than sugar, heat stable (good for cooking and
baking), highly soluble (good for various food applications), tooth friendly, pH stable, etc. ‘High purity reb A
(Rebaudioside A), is one of the best‐tasting, sweetest steviol glycosides found in the stevia leaf’ and thus
one of the most commercially apt (NP Sweet HP, 2011). It is approximately 400 times sweeter than sugar.
Innately, sugar has superior qualities when it comes to sweet taste, heat stability, long‐term storage,
volume when baking, and crystallization when cooking. People are used to how and when sugar taste
onsets, the duration of it, the aftertaste, the fullness, the level of sweet, the texture, and its multipurpose
functions for both food and non‐food products (Nordic Sugar HP, 2011 and Polopolus & Alvarez, 1991).
Sugar has a long strong natural heritage and a beloved taste profile, which in terms of attributes
supposedly makes it the main competitor in the sweetener category (Lindley, 2010).
APPROVAL
Since the 70s the Japanese have had high stevia consumption (Carakostas et al., 2008, p.3) but was not
commercialized due to its strong licorice off‐taste and a lingering sweet aftertaste (Carakostas et al., 2008,
p.3). In the US and EU there were many denials before stevia was approved and this was due to the
uncertainties about whether stevia was dangerous for human reproduction and glycemic control (FDA,
2007 in Carakostas et al., 2008, p. 3). Through GRAS3 approval, reb A was accepted in 2005 by the FDA.
France applied and was granted approval to sell reb A in 2009 by the Agence Francaise de Securite Sanitaire
des Aliment (AFSSA) (Cooper, 2011). Pre approval, NP Sweet has been experimenting with stevia blends
(LBJ, 2011). Also pre approval, stevia has been sold in small specialty stores in Denmark, but only for
cosmetic use. November 2011, stevia is approved, but unfortunately categorized as an additive and thus
assigned an E‐number, which might give associations to artificial sweeteners.
3
GRAS: Generally Recognized As Safe. It is process where the company goes through the safety tests for a product
with the aim of getting it approved by the authorities (FDA HP, 2012).
20
NP SWEET PRODUCT PORTFOLIO
The poor taste profile is improved, but stevia continuously has the trail of licorice off‐taste and lingering
sweet taste – particularly in higher dosages (Fereday et al., 2011 & Carakostas et al., 2008, p. 3). NP Sweet
has three pure stevia types, Reb A, SG95, and PureCircle Alpha. On the Sucrose‐Sugar product list is the dry
and free‐flowing version fit for ice cream, jams, yoghurts and dry mixes, and then a Liquid version fit for the
beverage industry. It is usually Reb A and SG95 that is used for those blends (NP Sweet HP, 2012).
ARTIFICIAL SWEETENERS
The chosen sweeteners are the ones who are legally approved in Denmark. In order according to highest
potency are Neotame, Sucralose, Saccharin, Aspartame and Acesulfame‐K (Ministry of Food HP, 2012). Two
approved bulk sweeteners Xylitol and Sorbitol have also been included in order to contrast them against
HIS. These bulks are originally natural sweeteners. It is not economically favorable to extract them from
their natural sources, so instead they are chemically produced, making them artificial sweeteners (Niger et
al., 2011). Artificial sweeteners with the highest potency seem to be Neotame and Neohesirin
dihydrochalcon. The latter cannot stand alone due to taste, but is often used as bitter compound or
sweetener/flavor enhancer for other sweeteners. Taste‐wise, aspartame, sucralose and bulk sweeteners
seem to take the lead. They are all used in a wide range of products, some more used in tabletops than
others (cf. HI Sweeteners). Aspartame and cyclamate have a particularly bad reputation in terms of safety,
so the restrictions for those are more known. Saccharin is as noted one of the most used for tabletops and
its potency can be 300‐500 times sweetener than that of sugar. Stevia does not seem to be threatened by
artificial sweeteners in terms of characteristics.
NATURAL SWEETENERS
The natural HI sweeteners are the following: Thaumatin, Monatin (not approved in DK), Luo Han Guo (not
approved in DK), Stevia and a bulk sweetener Erythritol. They are listed starting with the highest potency
sweetener. Thaumatin is used to a very limited extent due the long lingering sweet taste, but is good for
enhancing other sweeteners and flavors. Luo Han Guo contains calories, which in higher quantities the level
of calorie have significance and its aftertaste is licorice/burnt caramel and its potency is similar to that of
stevia. Luo Han guo is costly and thus less commercial than stevia. Monatin seems to be the biggest
21
potential threat to stevia, since so far no tests prove any malignant effects and, taste is very close to that of
sugar, and it is 2000 times sweeter than sugar. Why it is not approved or known to the EU or Danish market
was not detectable, but NP Sweet should keep an eye on this sweetener. Erythritol is a natural bulk
sweetener functioning as a good complement to stevia. There are brands that market pure erythritol or
erythritol with little added stevia, and since this sweetener has a better taste it could be a threat. A big
difference is the price.
Of both artificial and natural, Erythritol (bulk) seem to be the
biggest current threat and Monatin the biggest potential threat. Consumer
in Context
Brand COMPANY
BRAND
In this chapter both the market trends and competition will be
MARKET
PRODUCT
depicted and examined.
MARKET TRENDS
Delineating the trends aims to highlight the most important drivers within the sweetener market. Some of
trends are derivatives of global trends. Based on Lindley (2010) and Euromonitor International (2010), the
trends will be listed and briefly explained.
‘SUGAR SHOCK’
The sugar market is undergoing a crisis period due to instability in the market. For instance, general climate
of the world is shifting and affecting agriculture. The effects have led supply shortages accompanied with
speculation. As an effect, market is pushed off balance and price has soared. This creates opportunity for
alternative sweeteners, like NP sweets stevia since they are less cost‐intensive.
22
suitable for mouthwashes and toothpastes. (Lindley, 2010, Moulin, 2010, Euromonitor International, 2011,
p. 3, Singh & Rao, 2005, p. 20).
CONVENIENCE
People are on the go – they are busy juggling work and private lives, which leaves them with scarce time to
cook. Convenient foods are surfacing on supermarket shelves, cafes, special food stores, and fast food
chains ‐ including health food. There is a trend at the other extreme reminding people of the quality of slow
cooking. (Euromonitor International, 2009, p.2).
TASTE
Consumers are seeking natural tastes and natural sugar and are said to prefer all natural sugar rather than
not consuming it at all. This opens opportunities for NP Sweet’s stevia‐sucrose blends. Earlier attempts by
Coca Cola C2 in 2004 and Pepsi Edge in 2005 to make a 50/50 sugar and artificial sweetener mix failed.
Perhaps the timing and/or the ingredients were not what the consumers desired at that time. In ‘THE
PRODUCT | STEVIA’, further significant aspects of taste can be found. (Euromonitor International, 2011,
p.3).
COMPETITIVE INNOVATION
There are about 100 existing natural sweeteners where only a select number of them have commercial
value. Innovation in technology and general product innovation is imperative since there continues to be a
race in formulating the best tasting natural sweetener (Lindley, 2010).
RISING COSTS
NP sweet purchases stevia at low market price from PureCircle, however, rising manufacturing costs and
crop shortages affect the final price. Sweetener suppliers are facing rising raw material and production
23
costs – normal for industrial manufacturing. These rising costs are mostly due to the higher energy prices as
sustainability issues continuously affect global fuel prices. Prices also play a big role for the soft drink
manufacturers, especially in times of recession, where they seek more effective products at lower prices.
Therefore, sweetener suppliers face a growing competition from the Asian countries (particularly China)
and other developing countries that have the possibilities of producing sweeteners cheaper that the
western countries. These suppliers must be watched. (Euromonitor International, 2010)
GROWTH
Low calorie sweeteners only comprise 0.1% of the entire sweetener market, but are argued to “no way be
an indication of the relative importance of HI sweetener ingredients” (Euromonitor International, 2010, p.
23). Saccharin possesses the largest market share while aspartame and sucralose comes in second and third
respectively (Fereday et al., 2011, p3). In terms of growth rate, sucralose is leading owing to the fact that it
has evolved into the favorite choice in private label products (Fereday et al., 2011). Trends the last 10 years
show how HI sweeteners have had modestly higher growth percentage than that of caloric sweeteners,
since the consumer market is reaching outside the diet segment. (Fereday, et al., 2011). Of the products
that have grown the most, it is lifewaters (e.g. Sobe Lifewater) and tabletop substitutes such e.g. Truvía
(Lindley, 2010). Sweetener use in soft drink is forecasted to continue growth (Euromonitor International,
2010). Market opportunities for stevia seem to be increasingly present.
FUTURE PROSPECTS
The US will continuously lead innovation of sweeteners and the western world will most likely follow
depending on which turn it is going to take (Lindley, 2010). According to Nielsen (2008‐2010), the prospects
of an artificial sweetener to survive in Denmark seem dim. The emerging market has the greatest growth
potential, because in comparison to the very mature markets in the western world, the emerging markets
are still in the growth phase (Euromonitor International, 2012).
Market segments are expected to increase and as soon as the natural sweeteners are accepted as safe by
the vast majority of the public, companies can start penetrating new segments including products for
children (Lindley, 2010). Soft drinks are forecasted to continuously be the frontrunner of innovation since
the natural sweeteners are best applied in that product type. (Fereday et al., 2011, p. 3)
Stevia market growth seems promising but note that even though a resource‐strong Cargill made heavy
investments advertising, consumers’ favorable, reactions where short‐lasting and the geographical market
expansions were limited due to pending approvals (Fereday, et al., 2011, pp. 4‐5; PureCircle AR, 2010, p. 8).
Limited presence on shelves and low resale rates resulted in the companies not reaching the levels of sale
as they expected (Fereday et al., 2011, pp. 4‐5). In Denmark, stevia just entered market. The growth in food
24
product categories such as BFY and functional foods can contribute positively to the stevia market as well
as the licorice market due to stevia’s licorice aftertaste (Moulin, 2010, p. 3).
MARKET COMPETITION
The chapter seeks to delineate how the competitive field is in general and which players that are the
biggest threats to NP Sweet. Note that the prices mentioned in this chapter might not be directly
comparable since the prices can vary from country to country but they still provide an indication of price
level.
25
be interesting if there are sweeteners that offer the best price and are convenient at the same time. A
perceptual map will be drawn up to contemplate this.
SUPERMARKET SWEETENERS
The British Merisant Group entered the sweetener market with the artificial sweetener Canderel in the
beginning of the 80s while the Swiss Hermes Sweetener Ltd introduced the artificial sweetener Hermesetas
in 1932. In online stores Hermesetas is claimed to be the “most liked sweetener in Denmark” (med24.dk
and pricerunner.dk). Whether or not Hermesetas is preferred will be explored in an online survey later in
the report. Meanwhile, Merisant has branding experience, particularly with its US brands Equal and
Purevía. Merisant is the global market leader within sweeteners with approximately 30% market share for
tabletop sweeteners worth EUR 0.9 billion (~USD 1.2 billion). Hermesetas and Canderel seem to brand
more than the other supermarket players. Hermesetas resource base is not known since not that much
information is disclosed, but given the supposed likability and the ad placements and the detected ad
activity, it seems as if Hermesetas have some awareness (Brændgaard, 2007).
ISIS Perfect Sød and Multisød are both domestic brands that have been in the market for a considerably
shorter amount of time. KOFF Holding has ISIS Perfect Sød as one of its smallest companies – with 6
employees. This sweetener company has a wide‐ranged product portfolio and targets diabetics higher than
other Supermarket Sweeteners. Contrastingly, Multisød is of natural origin and the company is comprised
of a chain of weight and lifestyle specialists. Size and resource‐base is not found, but in comparison to ISIS
Perfect Sød, Multisød seems like a bigger threat, due to its characteristics and presumed larger size.
All of the sweeteners are available in a spectrum of supermarkets, but it varies a lot how many brands
individual supermarkets may carry even if it is from the same chain. Regarding packaging, there is an
esthetic difference between the products offered, while the functional features seem to quite alike. Having
a known artificial sweetener brand can have its pros and cons, since familiarity may have a positive effect
that may make consumer reach for the one they recognize or know, while it on the other hand also can
invoke direct associations to artificiality and thus compromise the credibility of introducing a natural
sweetener. For instance, Hermesetas and Canderel have introduced stevia, and the packaging of the stevia
products is fundamentally identical to that of the artificial products with the exception of minor tweaks.
See the pictures below (Note that stevia products are not yet in supermarkets, but it is for the sake of
packaging comparison they are included.
26
“75% of purchase decisions are made at the shelf” and “75% of category level decisions are made before
shoppers enter the store” (Sangster, 2007, p. 1). For stevia this means that awareness on category level is
crucial in order to approach top of mind awareness when consumers think of the category. In terms of the
consumers’ decision in‐store, the stevia brand must be differentiated in a favorable way that will make the
consumer reach for stevia over the rest. The obvious advantage stevia has is its natural origin, and thus it is
argued that the naturalness must be apparent on the shelf. E.g. recycled cardboard or paper would stand
out of the crowd and recycled plastic can be used as well. Also it is argued that since sustainability,
naturalness and fair trade are an integrate part of the NP Sweet profile the packaging should reflect this..
Price‐wise ISIS Perfect Sød (EUR 1,9/100 g. (~DKK 34,95/250 ml.) (superbedst.dk ISIS, 2012)), Multisød (EUR
2/100 g. (~29,95/200 g) (superbedst.dk Multisød, 2012)), and Hermesetas blue (EUR 3,66/100 g. (~DKK
54,95/1400 tablets) (med24.dk, 2012)) are the cheapest whereas Canderel (EUR 5,26/100 g. (~GBP 1/75 g)
(mysupermarket.co.uk, 2012)) is moderate in price and Hermesetas red (EUR 7,9/100 g. (~DKK 59,95/650
tablets) (med24.dk HR, 2012)) is one of the most expensive brands in the supermarkets. All things
considered, Multisød seems to be the biggest current supermarket competitor in supermarkets.
NATURAL SWEETENERS
This competitive field is based on consumers who would only purchase natural sweeteners regardless.
These can be found in e.g. supermarkets, specialty stores, online stores, etc. Multisød has been covered
already, so only Sukrin and Birkesød will be assessed. Only non‐stevia natural sweeteners are assessed
here.
Sukrin is a natural sweetener made from 99% erythritol and 1% stevia. It resembles sugar with the
granulate form and color and is 70% as sweet as sugar. Sukrin is produced by the Norwegian company
Funktionel Mad Aps circa 2007 and is present in most European countries. The product portfolio contains
ready to bake mixes for cake and bread, sugar replacements, incl. icing sugar and come different kinds of
flours. The sugar replacements are Sukrin (pure erythritol), Sukrin+ (erythritol + added stevia, which has
double the potency of sugar due to the added stevia). The latter is only sold in Sweden. Packaging is simple,
in different colors, and interpreted to exude purity and quality – they same goes for the website. The
products that can be of competition to stevia will be the two granulate products. Sukrin and Sukrin+ are big
threats in terms of attributes but not in terms of affordability. The price of Sukrin is EUR 2.3/100 g. (~DKK
69/500 g) (netspiren.dk, 2012). Sukrin is only sold in 500 g bags and you use more Sukrin to match the
sweetness of sugar – this adds to the price. Further, it is only available in specialty stores and stores that
primarily sell beauty products (Sukrin was seen in ‘Matas’). Figures and information was undetectable, so
market share is unknown, but considering that the company has a limited product portfolio and that it can
27
only be bought few places, the market share is assumed to not be small to moderate. Turning to Birkesød,
this sweetener is comprised by xylitol, which is found in fibrous fruits and vegetables, and also birch trees
(xylitol.org, 2012). Through a chemical process xylitol is manufactured into a tabletop product. Also this
sweetener holds limited information, but it seems to be quite the controversial sweetener. On one side you
have a renowned book about healthy lifestyle “Kernesund”, who pronounce fondness of Birkesød. On the
other you have food and health scientific researchers that claim that Birkesød is far from being natural due
to the chemical production process it undergoes. Whether or not the consumer knows/believes it is natural
is unknown. Natur Drogeriet A/S is listed as the producer of Birkesød, but in 2008 they were claimed not to
be the producers. The CEO of Naturdrogeriet refused revealing the ingredients and who the producer was.
Being secretive only seems to signal that the company has something to hide. Birkesød is not evaluated to
be a considerable threat since it operates on a small scale through specialty stores and the confusion of its
contents will work against them if marketed. The price is only EUR 2.8/100 g. (~DKK 185/800 g.)
(naturoghelse.dk, 2012), but a good price does not redeem the confusion of quality. As for Sukrin, it seems
as if it is a good product and in terms of taste it may even seem better than that of stevia. But due to the
very high price level in comparison to that of stevia, and the fact that its availability is limited to different
types of specialty health stores and some ‘Matas’ stores, the threat depends on the motives of the
consumers. If taste is the primary motive to purchase a natural sweetener, Sukrin may have the upper
hand, but if price trumps taste, stevia may have the advantage. Multisød has qualities similar to those of
Sukrin but has a lower price EUR 2/100 g. Hence it seems to pose a threat to stevia. (Hørman‐Pallesen
2008)
STEVIA SWEETENERS
Canderel and Hermesetas sweeteners have been introduced so will only be commented shortly. Potential
competitors, Truvia, Pure Via, SteSweet, Stevia Maxsød, and Tate & Lyle are in focus. Brands in Denmark
will be assessed as a to limit the scope. The internationals will be briefly mentioned.
In 2008 Cargill and Coca Cola Company were the first companies to conjointly launch the stevia table top
Truvia (reb‐A, erythritol and some flavor components). Due to large resource base, major investments in
ad campaigns (EUR 6.01 million (~£5 million)), and experience, Truvia could be a threat if it entered the
market. Truvia’s packaging, is simple and resembles meal replacement brands such as ‘nupo’, cf. picture
below. Price is EUR 1.9/100 g. (~USD 6.99/80 servings) (truviastore.com, 2012).
28
Pure Via was developed by PepsiCo in partnership with Merisant (under the proxy Whole Earth Sweetener
Company), who also produces Canderel. Pure Via is a blend between reb‐A, erythritol, isomaltulose,
cellulose powders and selected flavors. The packaging of Pure Via is green and white. This competitor
should be watched as well. The price is EUR 3.7 for 100 grams (~USD 5,5/40 pack) (amazon.com, 2012).
SteSweet was founded in 2003 and is part of the company Stevia Germany that provides stevia products,
insulin and books. The aim of SteSweet is providing an all‐natural herbal alternative to sugar to the
European marketplace – one of the few companies on the Danish market only providing natural products.
The brand is built on the cornerstone of providing high quality steviol glycosides, Reb A, and other
products. The company produces a number of different products: Tablets, sticks, liquid stevia and three
granulate versions that are available in some Danish specialty stores and on few fitness homepages. The
packaging of both the granulate and the liquids is made of sharp blue glass with a label in white, light blue
and green – a look of a chemical container, whereas the packaging of both the sticks and the tablets are
more appealing and quite different from the granulate editions. In general, the packaging does not reflect
naturalness. It was not possible to find financial data or information on Stevia Germany, but it is a brand
that is not very exposed yet and is only sold few places. The price for 100 grams of granulate SteSweet is
approximately EUR 8,9 (diashop.de, 2012), which is rather expensive compared to the other brands.
Stevia MaxSød is the most expensive brands of the bunch and is developed by Natur Drogeriet A/S, which
is an approved pharmaceutical company that produces and sells different natural remedies. The company
was founded in 1945 and is today a well‐established company in Denmark led by pharmacists. Its products
are many, from vitamins and minerals through cosmetic products to herbal medicines. Their stevia product
is called Stevia MaxSød [MaxSweet] and is in a white plastic container with a white label, green colors and
black writing. It resembles other medicine packaging and does not appear natural. The products are sold
online and in some specialty stores but not in the supermarkets. This stevia product does not seem to be of
big competition with its packaging, its price of EUR 73,3 for 100 grams (~DKK 109/20 grams)
(helseudsalg.dk, 2012), and its limited availability. It is not viewed as a threat.
Hermesetas Stevia costs EUR 10.5 for 100 grams (~DKK 58.95/75 grams) (duft&natur.dk, 2012), which is in
the more expensive end of the sweeteners.
Canderel Green costs EUR 2.88/100 tablets and the packaging resembles that of the other lines Canderel
Red and Yellow. (~GBP 2.29) (Tesco HP 2012)
Tate and Lyle circa 1921 is an English‐based multinational agribusiness that provides high quality
ingredients and solutions to food and beverage and other industries. The packaging is a white and a brown
container with green colors and a natural look. This is the brand that succeeded to make the most natural
looking product and this can be used as inspiration. Tate and Lyle is seen as a big potential threat to NP
29
Sweet but also a benchmarking possibility. The price for stevia/white sugar is EUR 0.77/100g (~GBP
3,49/450 grams) and for stevia/brown sugar it is EUR 0.89/100g ( ~ GBP 3,99/450 grams)
(britsuperstore.com, 2012).
Cheap
PERCEPTUAL MAP Competitive Map
To get an overview of all
the sweeteners together
Sukrin
and to be able to compare, Multisød
ISIS Perfect Sød Pure Via
a perceptual map has been Hermesetas Blå Truvia
Birkesød
made, where the x‐axis is Canderel
SteSweet
price (pr. 100 grams to be Hermesetas
able to compare), and the Hermesetas Stevia
Rød
Expensive
y‐axis is artificial vs. Natural
Stevia MaxSød
– see map below. The most
attractive brands are seen
Artificial Natural
as those that are highly
natural and affordable which is seen in the upper right corner. Availability in supermarket will be
contemplated separately. But considering some of these, there is one small detail: Sukrin seem to be the
cheapest of the natural products per 100 grams (prices not directly comparable), but you need to use more
product for sweetness to acquiesce and becomes relatively expensive. Further, it is not available in
supermarkets. These factors make Sukrin less attractive than stated in the perceptual map. The next best
sweetener, Truvía, is not available on the Danish market, and this leaves us with Multisød as the most
attractive sweetener on the market with Multisød. Further, Multisød is available in supermarkets, has a
good taste and a fair price considering its naturalness.
Even though it is not available in supermarkets, when looking at branding, Hermesetas Stevia seems to be a
competitor as well even though it is a bit more expensive than Multisød. People know Hermesetas and will
automatically know something about the brand. Also, some people might have a preference for this brand
30
since many have used it before. SteSweet is not to be found in supermarkets, neither has it been branded
so that the consumer has a picture of the brand and knows what it is.
31
Babies and children are seen as a potential market, since stevia is a natural and so far harmless product,
but arguably, since the product is new and still controversial due to its category, it is not favorable to start
out by targeting babies. Also, both segments are forecasted to continue declining the next 3 years.
Tweenies and teenagers were initially considered. They are inclined to try new products and more prone to
follow new trends, but their interest shifts easily and so it may be a little too risky to target them at first
instance. Their interest in health does not seem to be focused on naturalness (one of the primary
advantages of stevia) as with the older target audiences. (Euromonitor International 2009)
In terms of size, a highly desirable group would be the middle‐aged people who represents a higher ratio of
the population than the people in their 20’s, 30’s, and teenagers put together. Also, it is the wealthiest
segment. Mentally, the middle‐aged are getting younger as well as having the opportunity to stay physically
younger through surgical or recreational services and products. Nevertheless, the image of sweeteners and
opinions in general may be cemented more permanently in the minds of this segment. The older
population also accounts for an increasing fraction of the population and are forecasted to grow from
representing 15.3% in 2008 to 19.9% in 2015. Also this segment is increasingly becoming more health
conscious and are big spenders. Further, you have the “Older Population” who naturally has a lot of health
related issues. Size‐wise this cohort is growing and should be examined further.
Given that the attractive segments are the ones seeking the core attributes of stevia, people in their 20s
and 30s are of interest. Students are seen as a desirable group, since the size of the cohort is growing and
active initiatives are made in order to make the cohort prosper (Danish Government, 2011). According to
Euromonitor International (2009), a person is defined as a student already when s/he enters high school (or
equivalent) and up to 29‐30 years of age. Since teenagers are not seen as the most desirable group, a
student in this report is the one from 20 years and up. The reasons for seeing the 20’s and 30s as desirable
cohorts will be explained next. First of all, according to Groth and Fagt (2003, p.10), education is seen as the
major social determinant for dietary habits. People who more highly educated/have higher degrees are
more health focused and more enlightened when it comes to health. By 2015, people in their 20’s are
forecasted to grow from 11.2% of the population in 2008 to 12.2% of the population in 2015 (Euromonitor,
2009, p. 25). While people in their 30’s are expectedly slightly declining. To set an age limit, the authors
chose the age 20‐34. Even though the size is not remarkable, it is still seen as a good point of departure
something that can be categorized as a niche product. People in their twenties have two polarized groups
that can be defined, and one of those is the group who is increasingly health conscious and resemble more
the characteristics of the people in their thirties, who are amongst other things affected by the child
obesity trend, which seems to give them an extra motivation to be healthy. Also given that both segments
are technologically savvy, it opens up more possibilities for the use of economic and trendy media
32
channels. Finally, women has been chosen as the TA because it is proven that women are more health
conscious than men (Groth & Fagt, 2003 and Roland & Preisler, 2010). Further, women in the age of 20‐24
are seen to use media that are much focused on health, which is one of the reasons why the segment has
been focused to females.
On an ending note, the measurability is equally as important and this is particularly possible when targeting
groups that use online media (Euromonitor International, 2009). Women in their 20‐34s (w20‐34) will be
further assessed in research with the arm of profiling the consumers and defining the target market.
“Consumer in Context” will lead up to the final TA.
BRAND
POSITI
ON
Gathering every single publication of brand literature and other positioning‐related literature would
require a monumental amount of research – a scale not fit for this scope and focus of assessment; hence,
only the literature relevant to the overall objective of this paper will be included. An additional filter for
selecting appropriate literature will be the context in which the branding strategy must be developed; In
this case it is the Danish sweetener market. It is acknowledged that there may be relevant literature that
has been left out and that the articles selected are subjectively chosen by the authors of the report who are
aiming to finding literature contributing in the creation of a comprehensive brand positioning strategy. The
reason for taking the market and the society into account is because the academic perspective on brand
conceptualization is chosen to be the integral view, which in turn owes to factors such as evolution in
lifestyle priorities and how brands have followed.
As a means to assess the literature review in a structured and holistic approach, the socio‐philosophical
brand worlds of Berthon et al. mentioned in methodology are used with the objective of sifting the theories
that do pertain to the integral world view from the ones who do not. In order to understand the brand
worlds as well as the integral view, a short depiction of each is presented on the following page.
33
BRAND WORLD 1
In terms of branding concepts, the physical world 1 represents two streams. First stream captures the
physical manifestations of brands, which entail features that appeal to all five senses: shape and color,
placement, sound, and smell, texture, taste (e.g. Lindström, 2010, Keller, 2008, Percy & Elliot, 2009).
Second stream represents the way people behaviorally react to brands, where there is use of measurement
methods such as eye tracking, FMRI, which is a ‘noninvasive scanning technology’ in neuromarketing
(Lindström, 2010). When scanning through brand literature, it is evident that within the physical world, the
most dominant metaphysical category is management methods, which is something Berthon et al. (2011)
also have observed.
BRAND WORLD 2
First stream in the subjective world 2 is phenomenological, focusing on consumers. Here you have concepts
such as: emotions, identity, personality, experience, psychology, etc. The other stream is projective,
focusing on brands. There you have concepts such as: Brand feeling, brand identity, brand personality,
brand experience, and so forth. Consumer behavior psychology contributes to the world of brand
management, since there are important tools that can help understand and build brand equity. Brand
identity and image appears to have presence in many brand building books, since they throught the years
have established themselves as fundamental building blocks. The relationship between stream 1 and 2 is
also explored by some authors (Berthon et al., 2011) like Belck (1988) when he discusses ‘the extended
self’.
BRAND WORLD 3
Stream 1 in the inter‐subjective world focuses on the semiotic, and in terms of branding it is ‘brands as
signs’: symbols, icons, indexes and broad notion of languge. Stream 2 is sociologic and focuses on brand
community, brand culture, brand relationships (Berthon et al., 2011). Contemporarily, the social world has
gained importance in branding literature, which amongst other things is due to the advancement in the
digital social sphere and evolvement of the individual’s needs (Jacobsen, 1999). Brand equity is a very
widely assessed concept within brand world 3.
34
without the other. The model is relevant to use in branding context and in particular this context, because
it can elucidate the possibilities in information exchange amongst people and between people, objects and
systems. Because human thought is a social product, sociologists assume it to be socially subjective (Grove,
1980), and this is one of the basic thoughts behind Popper’s Worlds (and also social constructionism sees
meaning as socially constructed). Grove (1980) explains the relations between the worlds: Although the
worlds are defined as autonomous, they are still interrelated in some ways. Given that this report is based
on a social constructionist perspective, the three worlds are seen as less autonomous, and more dependent
on each other. To illustrate this relationship, one can contemplate the processing of a product brand. You
have the tangible features of the brand (world 1). Then you have the ideas and values behind the
conception of that brand (world 3). A person must go through mental states (world 2) in order to
comprehend this conception and in turn it can be correctly understood by one person and wrongly by
another, and this is possible since the conception exists independently of any one person’s thoughts.
Berthon et al. (2011) translated all this into the 3 Brand Worlds, structuring 50 years of branding literature
into these three categories: It, I and we. The following literature review will not go through the 3 worlds as
categories rather it will use these worlds to understand the perspective and methods of the individual
authors and evaluate whether they adequately involve these worlds. Ultimately, positioning literature
and/or models with an integral view will be scouted for.
The aim of the literature review is to unearth branding methods that will best fulfill the inquiries in the
problem statement. How does one create a positioning strategy which factors in the objective,
psychological and social aspects that collectively should comprise the integral (holistic) approach? An
additional aim is to help detect consumer segmentation elements that will be assessed in the CDA. Before
diving into the key concepts chosen to assess, ‘brand’ will be defined and seen in the light of contemporary
Denmark. Also brand’s evolvement and manifestation in contemporary consumer situation will be
presented.
The chapter will start by understanding the brand and its place in the market. Next, the key concepts will
be stipulated, and finally, the actual review will commence.
35
BRAND
As a first, a brand will be assessed from an ontological perspective, namely – what is a brand? ‘Brand’,
derived from the Old Norse word ‘brandr’, means ‘to burn’. A physical manifestation of this conception was
used as a mark on livestock in ancient times, as well as today – it enables owners to identify the animals
belonging to them (Interbrand Group, 1992) and present day, it also enables the recognition of ownership
of entities other than animals e.g. products, concepts and services in society. When assessing branding, it
could be regarded as neglect to steer around the definition cited by a many brand authors, the definition
worded by American Marketing Association (AMA): a brand is a “name, term sign, symbol, or design, or a
combination of them, intended to identify the goods and services of one seller or a group of sellers and to
differentiate them from those of competition” (Keller, 2008, p. 2) In the literary network of branding, you
will find definitions that are more conservative than that of AMA’s, where the locus of meaning refers to
absolutely tangible aspects, and then at the opposite end, you will find definitions that also embrace
metaphysical socio‐cultural‐based aspects. Regardless of the conceptual differences, brands “delimit,
differentiate, and denote” (Berthon et al., 2011, 182) and to many it suggests the best choice (Ginden 1993
in Rooney, 1995, p. 48). Consumer behavior emphasizes the semiotic nature in brands that has been
recognized since the 1950s. Already back then marketers started to recognize that products have a social
and psychological character as well as a physical one. However, not everyone includes all worlds into the
conceptual models of branding (Jacobsen, 1999). Marconi for instance, despite being represented by the
American Brand Association (that has a definition embracing all three brand worlds) and publishing his
book in year 2000 (fairly recent year), he defines a brand as a name and brand equity as the value of that
name. He seems to more or less steer clear of social and more complex psychological aspects, which is
quite surprising given that earlier texts and definitions seem more sophisticated than that, for instance
Miller and Muirs favorite by Gardner & Levy (1955, p.134) “It is a complex symbol that represents a variety
of ideas and attributes. It tells the consumer many things not only by the way it sounds (and its literal
meaning if it has one) but, more important, via the body of associations it has built up and acquired as a
public object over a period of time.” In this day and age of individuality, focus on self‐realization and
obsession of displaying oneself on the electronic social scene makes one question whether branding can
merely be defined as a name (Jacobsen, 1999 and Boye in Hansen, 2011).
Some argue that the aim of branding is to build the product’s image (Cleary, 1981 in Rooney, 1995) and
further claim that it seeks to fulfill the needs of the consumer (The Economist, 1988), while others argue
that the aim of the branding is not only to boost the image but to follow the business strategy (Dennis
Carter, Intel VP in Aaker and Joachimsthaler, 2002) and ultimately boost profits (Keller 2008; Aaker; 2002;
36
Davis 2002). Jacobsen sees branding as a “multi‐dimensional concept that is in significant societal
evolvement” (Jacobsen 1999, p. 18) and further claims that an “Individual’s perception of branding changes
simultaneously with the persons own personal evolvement and with respect to the societal and social
context”. Jacobsen‘s perspective is coherent with the overall integral view undertaken by the authors of
this report by embracing all three brand worlds: the physical, psychological and social/symbolic.
Consequently, Jacobsen’s view on branding is assumed by the authors of the report, since he embraces all
worlds while addressing the dynamism of the concept.
Important to note when building a brand, in many product categories is that there are so many of them out
there attempting to follow the wants and needs of the end‐consumer that ultimately, the products and
images coagulate into this huge blurry mass that makes it very difficult for the customer to decide on which
product to purchase. Just look at the sweetener market – on one hand, there is a lack of very apparent
information at the point‐of‐sales (POS) and on the other, the consumer is assumed to possibly have
abundance of information in mind due to being exposed to many different messages conveying different
contradictions. If there is more information than the consumer’s brain is able to process, the brain relies on
its ‘fuse’ like in a circuit system – it makes it shut down. Undeniably, one must provide a certain amount of
information for the consumer to understand, but always be aware of the potential point where it may
exacerbate the human brain. Moreover, consumers have gained buying power because their abilities to
Hoover abundance of information and instantaneously compare products have persistently increased ever
since the digital era commenced.
Branding has become a mainstream phenomenon, where judging from the number of brands worldwide,
many has discovered the powers branding can bring. According to Keller, the way to make a strong brand is
can be summed up in 10 points: “1. Understand the brand meaning and market appropriate products and
services in an appropriate manner. 2. Properly position a brand. 3. Provide superior delivery of desired
benefits. 4. Employ a full range of complementary branding elements, supporting marketing activities, and
secondary associations. 5. Embrace integrated marketing communications and communicate with a
consistent voice. 6. Measure consumer perceptions of value and develop a pricing strategy accordingly. 7.
Establish credibility, appropriate brand personality and imagery. 8. Maintain innovation and relevance for
the brand. 9. Strategically design and implement a brand hierarchy and brand portfolio. 10. Implement a
brand equity management system to ensure that marketing actions properly reflect the brand equity
concept.” (Keller, 2008, p. 642). This report will attempt to establish the first two points. How you build the
37
brand to pave way for success is crucial (Aaker, 2002) and depends on the perspective and branding
principles you undertake and execute, which is what will be tapped into next.
‘Classic’ is chosen since it is seen to contain the most established and used theories, ‘Buzz’ because it is a
way to capture novel and innovative theories that are linked to contemporary societal trends. ‘Category‐
Specific’ is meant to scan for theories that are specially conceptualized for the sweetener, ingredient or
food category. ‘Related Concepts’ is included since the development of brand positioning strategy depends
on the comprehension of consumer behavior psychology and societal discourses. Keller and Aaker seem to
38
be two quite dominant brand authors and thus there will be a noticeable emphasis on comparing other
authors up against those two. An effort will be put into searching for authors that have a strategic
perspective (which makes it easier for building measuring and managing a brand that also fits the corporate
strategy), an applicable model (simple models with good brand building tools), and a model or theory fit for
the contemporary Danish society (by embracing all three brand worlds.
BRAND EQUITY
Equity can be defined as something along the line of “fairness”, “even‐handed dealing”, “impartiality”,
jurisprudence or some sort of “value” (Oxford English Dictionary, 2011). Branding is said to be “valuable
assets for marketing” and brand equity “is a concept that is used to indicate the value of a brand”
(Pelsmacker et al, 2007, p. 51). Thus, equity seems to translate into “value” in the world of branding and
Feldwick (Feldwick in Wood, 1996, p. 633) claims that there are three meanings of brand equity: “1) Brand
Value ‐ in accounting terms of the value of a brand as an asset that can be broken out on a balance sheet, 2)
Brand Strength – a measure of strength of a consumers attachments to a brand, and 3) Brand Description –
The set of specific attitudes a consumer has towards a brand” (Wright and Nancarrow, 1999, p. 418). Keller
(2008) distinguishes between consumer‐based brand equity and financial/accounting brand equity. When
brand equity literature is assessed, the different authors seem to choose a primary focus belonging to the
consumer realm (Keller 2008; Aaker 2002; and De Chernatony, 2006; Miller and Muir, 2004; Arnould et al.,
2005) or financial realm (Kapferer, 2004; Davis, 2002; Farquhar, Han and Ijiri, 1991). Note that they are not
strictly spilt up into these groups; rather, most of them touch upon both fields. The one group of authors
merely seems to weight the one realm higher than the other. This report has chosen a consumer focus to
be the interesting angle and so the literature with this focus will be emphasized.
As with the conceptualization of a brand, authors have different views on brand equity and how to build it.
Marconi (2000) defines a brand as a name and meanwhile, he defines brand equity as the value of that
brand name, which seems to be a quite limited definition, especially when holding it up against the overall
integral perspective in this report. Marconi does the other aspects of a brand, but not to an extent fit for
the report. Farquhar (1989, p. 24) defines brand equity as: “the ‘added value’ with which a brand endows a
product” which is similar to the definition adopted by Leuthesser (Leuthesser in Wood, 1988). Farquhar
puts a strong emphasis in having a quality product as a point of departure, which Keller agrees upon, while
39
Aaker warns about not being blinded by favorable physical features. Moving forward with the world‐
renowned branding author, Aaker (2002, pp. 7‐8) defines brand equity as: “a set of assets (and liabilities)
linked to a brand’s name and symbol that adds to (or subtracts from) the value provided by a product or
service to a firm and/or that firm’s customers. The major asset categories are:
1. Brand name awareness
2. Brand loyalty
3. Perceived quality
4. Brand Associations”
Fig.4: AAKER’S BRAND EQUITY
Many authors acknowledge Aaker’s branding theories (e.g. Davis, 2002; Keller, 2008; Kotler, 2008;
Jacobsen, 1999, Kapferer, 2004; Miller & Muir, 2004). When Aaker discusses brand equity it has a financial
focus, but when contemplating his models and methods, the consumer is in focus. See fig.4 above. The
complexity of Aaker’s Brand Equity model is quite high – it is difficult to maintain a strategic overview with
his labyrinth if boxes that seem to operate on a more tactical level. Additionally, marketing factors seem to
play a larger role in Aaker’s brand equity model in comparison to that of other authors, e.g. Keller (2008)
40
and Davis (2002). Miller and Muir use the same four pillars as their basis for brand equity as that of Aaker.
Simplicity is important when sending clear and consistent messages (Keller, 2008), and Jack Trout, one of
the founders of positioning, advocates for simplicity to a very high extent (Trout, 1999). With this in mind,
Aaker’s Brand Equity model is seen as too intricate to use. Some may view it as thorough, but the authors
of this paper view it as too detailed and intricate to be a strategic tool to build brand equity. Scrutinizing
the components of Aaker’s brand equity model, some resemblances can be found in Keller’s Brand Value
Chain (Keller, 2008, p. 318). Although the Brand Value Chain is comprised by many identical components to
that of Aaker’s brand equity model, the value chain has a different structure and it provides a clearer
overview.
Davis’ view (2002) pertains to the financial realm, since he conceptualizes brands as assets. Defining brands
as assets is a way to create a more direct link to creating shareholder value. Although there is a markedly
higher emphasis on the financial perspective and the model is simpler, the brand value pyramid he
proposes resembles that of Keller’s Customer‐Based Brand Equity model (CBBE), a model, which will be
assessed very shortly. Kapferer (2004) joins Davis on stressing the financial aspect more than the other
authors mentioned and notes that brands can be analyzed from standpoints of sociology, psychology,
anthropology, philosophy and so on but historically, brands were created for business purposes and are
managed with a view to producing profit. Profit generation seems to be recognized by most of the
mentioned authors regardless of the brand perspective.
De Chernatony (2006) states: “A theory is only as good as its applicability”, and if taking this point of
departure in this statement Keller’s Customer‐Based Brand Equity (CBBE) model seems to have the right
balance of comprehensive perspectives, simplicity, and sophistication as to build a sweetener brand in the
Danish society. The first elaboration for choosing Keller’s brand equity approach is that it has four concise
steps to it that reaches over all three worlds: Salience (Physical, Psychological, and Symbolic), Performance
and Imagery (Physical and Psychological), Judgments and Feelings (Psychological), and Resonance
(Social/Symbolic). On each side there is a concise depiction of the rational and emotional path to building a
brand. Further elaboration is found in the explanation of the model. Contrasting against Aaker, Keller’s
model seems more strategic. Aaker and Joachimsthaler’s Brand Leadership theory (2000, p. 25) is strategic
but does not seem applicable for building brand equity. The explanations of the concepts used in the CBBE
are comprehensive and seem to be adapted to contemporary society. De Chernatony renders a similar
brand pyramid to that of Keller, but is missing the top part, resonance, which is perceived as being a very
crucial building block for brand equity. The CBBE has its benefits and limitations like most models. The
authors if this report do not believe that the model enunciates the relationship between the brand and the
consumer enough given how society is today and also specifically for this paper. ‘Resonance’ encompasses
41
the loyalty/behavioral impact a brand can have on a person, but the whole self‐actualization (Maslow,
1970), social/societal (Jacobsen, 1999) and extended‐self (Belk, 1988) should be emphasized to a larger
extent if using this model in present day Denmark – especially, when considering to which extent the social
media devotion of the target audience (source) that has created a new dimension of the social brand
world. Corporate communication and consumer behavior theory acknowledges culture to a much larger
extent than that of any of the consumer branding models.
Stages of Brand Fig.5: KELLER’S CBBE Branding Objectives
Development at Each STage
4. Relationships Intense
What about U & Me?
Active Loyalty
Resonance
EMOTIONAL PATH
3. Response
Judgements & Positive,
What about you?
Feelings
RATIONAL PATH
Accessible Reactions
2. Meaning
What are you? Performance & Imagery POP AND POD
1. Identity Salience
Deep Broad
Who are you?
(Category Identification) Awareness
For instance in consumer behavior McCracken’s Meanings Transfer Model illustrates how the culturally
constituted world is infused into the product/brand and then consumed by the consumer. In corporate
communication Hatch og Scultz (2001) and de Chernatony (1999) in de Chernatony (2001) all present
models that amongst other things sets out to minimize the gap between brand vision and organizational
culture. Isn’t it just as important to infuse the culture into a consumer brand and communicate
appropriately to the consumer so that s/he understands the brand? Culture is factored into the
segmentation steps, but no tools for depiction are proposed.
Despite some of its limitations, particularly in regards to explicitly including cultural discourses, Keller’s
view on branding is adopted by the authors of this paper since it argued to embrace the integral view
throughout the 4 brand building steps of the CBBE, the model is seen as more strategic and applicable than
that of other authors, and the CBBE fits the consumer focus. Moreover, since many of Keller’s views and
thoughts can be recognized in those of other brand authors, it also seems possible to expand the model if
one wishes to do so. All these branding models and theories are management tools and so they do not
provide methods on how to understand consumers and how they process the brand. Contending that this
42
understanding is necessary, relevant fields of consumer behavior psychology will be assessed in the ‘related
concepts’ chapter.
Overall, brand equity seems to signify the added value that comes with branding (comparing to a situation
where there is no branding) and thus seen as a favorable concept to consider. The chosen perspective is
the consumer‐orientation that again embraces all three brand worlds, and the model that is seen to best
fulfill those criteria is Keller’s CBBE (2008). It I acknowledged that it has its weaknesses, but the model
share common ground with that other authors, so extensions or merges are assumed to be possible.
Now that the brand building frames are delineated, the building blocks must be more deeply assessed with
particular focus on positioning and its related concepts.
POSITIONING
Having a relevant and comprehensive starting point is imperative for creating a positioning strategy since
the effectiveness of the entire branding strategy relies on you choosing the right way (Aaker, 2002). The
early 1970s was the time where Ries and Trout developed the concept of positioning – it was introduced as
an approach, which had the consumer in focus and considered the copious amount of information they
were exposed to already back then. “The average mind is already a dripping sponge that can only soak up
more information at the expense of what is already there” (Ries & Trout, 2001, p. 7). Ries and Trout
promote ‘simplicity’ and ‘sharpness' as tools to deliver effective messages and to increase your chances to
have a more long‐term position in the consumer’s mind. The words that have conceptualized and defined
Ries and Trouts positioning statement is this: “Positioning starts with a product. A piece of merchandise, a
service a company, an institution or even a person. But positioning is not what you do to a product.
Positioning is what you do to the mind of the prospect. That is, you position the product in the mind of a
person” (Ries and Trout, 2001, p.7). This appears to imply a consumer focus that embraces all three worlds.
The conception has evolved, having some more tools attached, but essentially it is the same. It is
comprehensible that there arose trepidations of ethical misconduct, since “…it is what you do to the mind
of your prospect” (Ries and Trout, 2001, p.7) is seen as quite an objectifying and unscrupulous approach of
convincing the consumer. As a kind of anti‐dote to the manipulative associations to positioning, Kotler and
Lee (2008, pp.196‐197) propose the ‘truth’ pledge, saying that whatever you state must be true (not
exaggerated) and whatever you are offering as the value must be deliverable. These factors are also
included in Keller’s approach, which will be presented shortly. In Kotler and Lee’s Social Marketing
Influencing Behaviors for Good (2008), they present 5 types of foci one can have in positioning, which
merge social marketing thought with value propositioning, which are: Behavior, Benefits, Barriers,
Competition, and Repositioning. Benefits and Barriers seem to be the applicable foci for stevia’s
positioning, since its benefits are very much challenged by the sweetener category’s negative perceptions
43
(barriers). Kotler and Lee (2008) enunciate that positioning is for internal use and provides a basis for
marketing mix, branding strategy and external communication strategy by and large. The part of the
positioning that is communicated to the consumer is called the value proposition (Kotler & Lee, 2008;
Aaker, 2002; Keller, 2008).
According to Keller’s definition of positioning, the brand discipline means “identifying and establishing
points of parity and points of differences to establish the right brand identity and brand image” (Keller,
2008, p98, also Keller states that positioning is comprised by identity and image. Aaker seem to see
positioning as a part of brand identity, but since it is not put in explicit terms, it is not certain. (Aaker, 2002,
p71. Note that overall Keller and Aaker seem to have very similar stand points, while their approaches and
models may differ in how visually elaborate they are – again Aaker’s model are more complicated than
those of Keller. Kotler and Lee’s also view positioning as being more a part of brand identity than vice versa.
It does not seem to be a one‐way street, rather identity (and image) and positioning appear to be feeding
off each other. Keller and Aaker and many others (e.g. Davis, 2002; De Chernatony 2006; Jacobsen, 1999,
Kapferer; Miller & Muir, 2004: Rothschild, 2007 in Kotler & Lee, 2008, p. 186) more or less agree on the
point‐of‐parity (POP) and point‐of‐difference (POD) conception yet express them in different ways. The
concept POP is where you must identify category membership so that the consumer recognizes and accepts
the brand as a part of the category it belongs to. POD is what will differentiate the brand and Keller (2008)
presents 2 criteria POD must live up if the brand is to successfully distinguish itself from the rest of the
competitors. Criterion number one is ‘Desirability’, which is constituted by three determinants: relevance,
distinctiveness, and believability. Criterion number two is ‘Deliverability’. It has the following determinants:
feasibility, communicability, and sustainability.
Now that positioning has been discussed, the next step is to tap further into what the authors see as
the concept’s building blocks, namely brand identity and brand image.
Fig.6: BRAND IDENTITY
Extended
BRAND IDENTITY
Core
Aaker also taps into positioning but he elaborates to a much
greater extent on the brand identity concept (Aaker, 2002) where
the brand identity system within the Brand Identity Planning
Model consists of four perspectives. See fig.6 for quick overview, Brand
Brand Brand Brand
as
as as as
Organiz
the full figure is presented in the end of the chapter. Conjointly, Product Person Symbol
ation
these four perspectives represent the integral view: ‘Brand as (Aaker, 2002)
Fig.7:
product’ (world 1), ‘Brand as Organization’ (all worlds), ‘Brand as Person’
KAPFERER (2008)
BRAND IDENTITY
PRISM 44
(world 2), and ‘Brand as Symbol’ (world 3). The brand identity planning model is a comprehensive system
that helps one understand and practically build brand identity – which makes it quite tactical. Meanwhile,
Keller’s conceptualization of brand identity does not entail practical steps to follow. On the other hand
Keller gives a clearer and more concise understanding of brand identity and brand concepts in general –
which makes his approach quite strategic (Keller, 2008). Hence, the authors of this report see Aaker’s Brand
Identity Planning Model as being more applicable than that of Keller. On the flipside, Keller elaborates on a
subject that Aaker does not seem go as deeply into, which is category membership. This is viewed as being
a crucial step in communicating a position, and Keller’s CBBE model is seen to provide a clear yet
comprehensive strategic overview. So still taking point of departure in Keller’s CBBE, and assuming that
positioning is comprised by brand identity and brand image, Aaker’s steps to build identity can help build
the POP and the POD. As for the brand image, it will be assessed in the succeeding subchapter. According
to Keller, a part of positioning a brand is to establish a brand mantra, which is explained as a “… short three
to five word expression of the most important aspects of the brand and its core brand associations, the
enduring brand “DNA” and the most important aspects of the brand to the consumer and the company”
(Keller, 2008, p.39). Beyond the mantra, Keller proposes core brand associations, which is explained as the
“…subset of associations that best characterizes the brand” (Keller, 2008, p39). All in all, the “Core brand
associations, points of parity, points of difference, and brand mantra are thus an articulation of the heart
and soul of the brand” (Keller, 2008; p.39). More concisely, they are heart and soul of the brand. Aaker
(2002) and Davis (2002) see brand identity as something inspirational while Keller, Hatch & Schultz (2000),
De Chernatony (2006), Jacobsen (1999); Kapferer (2004); see brand identity more like human identity: it
pertains to a more fundamental function being the “basic building blocks… and set of brand associations
that the brand strategist aims to create or maintain” (Roncha 2007, p22). These concepts have their closest
kin to subjective and inter‐subjective world, even though you can manifest the brand concepts in the
physical aspects of the product. Speaking of physical features, Aaker warns about being too fixated on
certain physical features that are perceived to be the cornerstones of a brand, since it can change in time
and being to hung up on the product in general when creating an identity‐ Through Aaker’s perspective De
Chernatony may have too great emphasis on the physical features. Farquhar (1990) could contribute to
that debate by emphasizing the paramount importance of having a quality product as a starting point
(Berthon et al., 2011), which is a view that is seen as crucial to the food industry, and assumed to be even
more so in the sweetener industry. It is not insinuated that Aaker belittles the physical attributes but wants
people to avoid being blinded by them. Moving on to brand world three, it does not seem as if many
authors include the cultural factor to a significant extent. However, Kapferer presents a “Brand Identity
Prism” (Kapferer, 2008, p182) that takes culture into account, but in the same way as in corporate
45
communication where it is more about making employees understand the brand. Further he is keen on
integrating both the external and internal side of communication which seems valid in the first instance,
but when contemplating all the different dimension pulling in different directions, its applicability
decreases. The prism does have some very important aspects though – aspects one might overlook when
using other models. He takes much point of departure in what would correspond to Aaker’s ‘Brand as
Person’, but concurrently other facets such as symbolism seem to be missing. Returning to the question of
how culture is otherwise integrated in branding, perhaps the way branding incorporates cultural aspects is
through segmentation and trend analysis. It could be interesting if ‘Brand as Culture’ were added into
Aaker’s brand identity system and see if it made any difference – this is beyond the scope of this paper
though. Nevertheless, one can go so far as to imagine which aspects one could add to the identity that may
be quite crucial. Brand communities and brand cults are aspect that could be considered here as well as
societal discourses and culture in general.
BRAND IMAGE
Looking to the other pillar of positioning, brand image, it is defined as
BRAND IMAGE
“the perception about a brand in the mind of the consumer, as In this report, the consumer’s perception of
a brand is detected through research of:
reflected by the brand associations held in the consumer memory”
Brand attributes
(Keller, 2008, 51) and “…It is the feeling and expectations it creates” Brand benefits or barriers
(Roncha 2008, 22). Chien, Cornwell, and Pappu concurs with a similar
Keller, 2008
definition assuming that brand image is made up of two components, namely: ‘…brand meaning (an overall
assessment of what a brand represents in the mind of a consumer; Becker‐Olsen and Hill, 2006) and brand
personality (the set of human characteristics associated with a brand (Aaker, 1997). The definition of image
is very close to that of positioning, especially the one of Ries & Trout, 1982, Marsden, 2000). In associative
network theory, brand image is a mental scheme formed by a network of concepts (nodes) interconnected
by linkages or associations (Anderson, 1983 and Morrin, 1999 in Martinez & Pina, 2010). The wording in
these three definitions is different, but the essence is the same: brand image is a set of associations related
to the brand that the consumer has in the mind. There are several realms of brand image such as corporate
communication (Hatch & Scultz, 2001), advertising (Percy 2009), consumer behavior (Arnould, Price and
Zinkhan, 2005) and neuromarketing (Lindström), but the essential conception is more or less agreed upon
amongst many authors (e.g. Aaker 2002; Keller, 2008; De Chernatony, 2006, Davis, 2002; Jacobsen 1999;
Kapferer 2004;Kotler; Miller & Muir, 2004; and Marconi, 2000). One tool that is closely related to brand
image and positioning is called brand meme, which is word that means genes of meaning (Zipf, 1965;
Marsden 2002). A meme has rootage in the conception of associative networks or (mind mapping), where
the collective results of many associative networks put together into one single mind‐map (counting how
46
many times various attributes have been mentioned) comprises a brand meme and it can be used in a
focus group – for instance to have a participant draw a meme as to unpack the meaning of a subject like
healthy lifestyle or sweeteners through neighboring associations. Given that there is not access to a
database that can put all the brand memes into one that can represent the target audience, this method
may not yield a promising result. As mentioned earlier, more tools will be found in consumer behavior,
since one needs to understand consumer perception in order to build a proper brand position, but before
assessing exploring territory that is known to be relevant, the next step will unravel less established yet
contemporary territory.
Fig.8: MERGING KELLER AND AAKER
BRAND IDENTITY BRAND IMAGE
Extended
Core
In this report, the
consumer’s perception of
a brand is detected
Brand as Brand as Brand as Brand as
through research of:
product organization person symbol
Product Organization Visual
scope attributes Personality imagery and
(e.g. (e.g. genuine, metaphors Brand attributes
Product innovation, energetic,
Attributes consumer rugged)
Brand benefits or
Quality and concerm etc. Brand
Value Heritage
Brand‐ barriers
Uses Local vs. customer
Users global. relationships
(e.g. friend,
Country of adviser)
origin
47
Aaker, 2002 Keller, 2008
BRAND POSITIONING
POP
POD
MANTRA
Core brand
associations
Keller, 2008
2.4.2 BUZZ CONCEPTS
The reason for diving into these less established concepts is to continue on an open‐minded path of
branding and to see if any of them are worthy of their buzz and can contribute to the positioning stevia. The
chosen concepts are the ones found to be hot topics at the moment. Other buzz concepts were not found.
BRAND SENSE
Contemplating the physical product and the 5 ways it can be experienced by a human being, one arrives to
a conception developed to a great extent by Martin Lindström called Brand Sense (Lindström, 2008), where
the visual, auditory, olfactory, gustatory and tactile senses play the leading roles. “75 percent of our
emotions are generated by what we in fact smell” (Lindström 2, Broad Sense Branding, 2005, p. 85). At
most, sweeteners usually have a very faint smell of something sweet and it is very difficult to trigger
anything through that, and so this physical attribute is difficult to use unless a characteristic smell is added
to or is inherent in the packaging. Before disregarding the smell as part of the positioning strategy, one
might consider Lindströms other concept called brand smashing, where you consider all elements of the
brand that are underemphasized or do not live up to its full potential. According to Lindström (2009), brand
smashing is leveraging everything else than the logo. In this case, one could consider ensuring an all natural
woody/forestry smell to the packaging as to create associations to the natural South American terrain
where the stevia plant comes from. Indubitably, this is a random proposal that would need grounds for
exploration and research as to unearth whether it would be a viable packaging suggestion, but the intent is
to illustrate the opportunities in a latent or overseen feature.
Through the upcoming research and also research that goes beyond this report, one can explore the
opportunity of optimizing the physical experience of a sweetener. It is deemed relevant to use this
knowledge to tap into the physical brand world and explore which feature may be relevant to emphasize.
48
Brand sense embraces the physical manifestation of brands and the senses people use to experience
brands, meanwhile, the next concept constitutes how people behaviorally react to brands with a more
objective.
NEUROMARKETING
“Neuromarketing is the research of market behavior mediated by specific cortial response”, (Senior, Smyth,
Cooke, Shaw, & Peel, 2007). Consumer perception which will be assessed at a later subchapter is subjective
of nature and conventional techniques cannot tap into the ‘black box’, but neuromarketing is said to be
able to help getting into that box (Fugate, 2007). There are three mainstream techniques to tap into the
brain activity of the consumer’s behavior: functional magnetic response imaging (fMRI), magnet
encephalography, and transcranial magenetic stimulation (Senior, Smyth, Cooke, Shaw, & Peel, 2007). The
second stream within the physical brand world entails Individuals’ behavioral responses to brands which
include body, eye and head movements, and brain and body scans (Berthon, 2011). This stream taps into
the measurements of the 5 senses. One of the most interesting and controversial fields in direct measuring
of senses or behavior is neuromarketing, which is a tool that seems fit for obtaining information for
positioning. Both neuromarketing and positioning tactics have been accused of being commercial
instruments of manipulation (Murphy, Illes, & Reiner, 2008) and given that neuromarketing seems to be a
more directly invasive tool and has not been around long enough to become a classic method. In first
instance one would probably categorize neuromarketing under world two, the subjective world since it
involves the understanding of consumer perception (. However, but the idea of neuromarketing is to
objectively obtain measurements and results of consumer behavior while attempting to avoid subjective
influences on the information attained. In this research report, a focus group session is conducted and has
enquired entirely subjective responses – a fairly contrasting concept of neuromarketing. It is claimed that
95% of perception is based on the unconscious and thus a person does not actually know what s/he really
thinks about a given matter, or at least is not capable of expressing it. Martin Lindström is one of the
literary frontrunners in this field of marketing and the research of it. Regardless of its ethical and
autonomy‐threatening controversies, would research based on individuals being tested with e.g. fMRI
scanning be more accurate than a traditional focus group and an online survey? It is too uncertain to know,
but what appears to be a preliminary answer, is that conducting an fMRI scan in addition to a focus group
and questionnaire could reveal the degree of discrepancy between the conscious and unconscious answers.
Scientists working in the field of neurobiology emphasize that the human brain is the most complex organ
with its tens and billions of cells which make thousands of connections to other cells, which is why they
acknowledge the challenges in comprehending the parts and processes fully (Murphy, Illes and Reiner,
2008). Whether or not neuromarketing could obtain more valuable information, given the scope of the
49
paper and the extent of the executed researches, it is not possible to include neuromarketing. It could be
used for further research.
BRAND COMMUNITY
There has never been a society in which material objects possess meanings beyond the utilitarian and
necessary (Sahlin, 1972 in Muñiz and Schau, 2005). “What people require are the elements to live a social
life, the elements to be a person” (Schudson, 1984, p. 132). “A community is made up of its member entities
and the relationship among them and tends to be identified on the basis of commonality or identification
among their members, whether it is a neighborhood, an occupation, a leisure pursuit or devotion to a
brand” (McAlexander, Schouten & Koenig (2002, p38).
With their behavioral expectations, traditions, and rituals, brand communities feature powerful cultures.
Due to the dedicated nature of the community members the experiences are transformational (Muñiz and
O’Guinn, 2001 and Percy, 2010). Brand communities can only grow more powerful as it is fueled by the
digital era. The online space has eased the accessibility of relationships, the sharing of information and the
influencing people close to you. The combination of distance and intimacy of the digital space perhaps give
people the courage share more than usual. Facebook is a social media, but it can also be seen as a huge
brand community, and to that it has some characteristics of brand cult – the religious and sacrificial good
versus evil story behind it (Eisenberg, 2010). Blogs also enable digital brand communities seem to have
become a good information hub for companies to get their products reviewed and personally
recommended by a person whom has faithful and voluntary followers (Natarajan, 2007). Belk and Tumbat
(2005) go a step further into brand commitment by examining the brand cult phenomenon of one of the
most popular brand stories – Macintosh. Religious history is used as a simile for how apple succeeded and
the whole article is built up with a comparison to everything from the 7 days God created Earth, a hero
myth, a satanic myth, secularism, and evangelism, where the latter was deliberately learned and practiced.
Brand cults seem to have commonalities with corporate religion since Apple’s strength is said to come from
the founder (Steve Jobs) and his respective leadership style. Muñiz and Schau (2005) also explore this
religious territory but merely call it brand community. Brand Communities could be an important concept
to consider when building the brand position, but whether stevia has the ability to give rise to a brand
community is a whole report for itself and will only be considered rather than thoroughly assessed.
FOOD BRANDING
Brand literature specific to the food industry is arduous to detect. In the related field marketing there are
several books on food, but the considerations involve 4Ps, economic factors, market orientation, product
50
innovation and such (Grunert Hartvig and Madsen, 1996). Although this is important to understand the
background and dynamics of a given food industry, it does not seem to provide concrete branding models
unless you contemplate company specific strategies. Food is a rudimentary good, yet there are so many
strong food and beverage brands (Keller, 2010) and brand communities (Belk & Tumbat, 2005) that one can
suppose that including strong branding strategies and tactics can capture a share of the customers’ wallet.
Inarguably, there are business cases, best practice cases or just top brands of food and beverage brands
that can be studied: Redbull (Keller, 2008a), Snapple (Keller, 2008a), Heinz (Interbrand, 2011), and Danone
(Interbrand, 2011), so why is it so difficult to find industry specific literature? – Perhaps because regular
(not food specific) branding is adequate? The only (but still indirect) branding literature that was detectable
was a report by Beckmann, Hansen and Thomsen (2009) about food health branding and books/articles by
Grunert, et al. (2010) who taps into health claims on products. Beckmann, Hansen and Thomsen (2009)
showed that only people who already have a significant level of involvement in health were affected by
food health branding 83% of the Nordic respondents (N=504) agreed on the fact that it was important to
have nutritional facts on products, but the downside to this is that actually paying attention to the
nutritional facts demand high involvement. Grunert, Scholderer and Rogeaux (2011) found that
respondents with positive attitude towards functional foods were more likely as being classified as
consumers inclined to interpret claims as risky, which could signify that if one has a health conscious target
audience one is also dealing with a skeptic group. All in all food branding seems much more technical and
concerned with claims and practical implications, but it is also acknowledged that this may just be because
the literary resources and possibilities available to the authors did not have particular assessments of food
branding. Also it can just as well be due to the authors simply not coming across or seeing the material.
Essentially, it seems as if this field of literature provides a more tactical approach to food marketing (not
branding) and if one seeks to look into models, Best practice cases from successful companiescould be used
as inspiration.
INGREDIENT BRANDING
An ingredient is defined as: “Something that enters into the formation of a compound or mixture; a
component part, constituent, element” (Oxford English Dictionary, 2011). According to the definition, an
ingredient is usually a part of something else and this is also what the brand concept presumes whether it
is a component in a digital device or a condiment used in cakes. Branding a feature can thus also be seen as
ingredient branding.
This first stream of the physical world 1 is representative of some of the earliest findings in branding
literature. In 1959, Stewart assessed the industry and company pattern, benefits, and risks in adding new
51
functional features in various products. Even though the article is relatively old and some statements
cannot hold up in present time, it has some interesting points concerning product features that are worth
considering in branding of a sweetener. For instance, research showed that the degree of interest
consumers have in the results of using the product (product performance) has a say in the rate of product
development within an industry. “…nearly every photographer takes a keen interest in the quality of his
pictures. His pictures are an expression of his ability – almost an extension of his personality” (Stewart,
1959, p. 67). The output (benefit) of stevia would presumably be a decreased consumption of caloric
sweeteners, which should lead to weight‐loss and healthier lifestyle, and this could in turn invoke increased
social confidence or prestige. According to Stewart’s research, these high involvement outputs that e.g.
follow the consumption of stevia should mean that there will be room for a relatively high number of
features used for the product. This obviously depends on whether the targeted consumer will accept the
product. Adversely, Stewart’s research found that it is best to “concentrate the attention on one or two
product features”(Stewart, 1959: p69). Hilton (2010) proposes that consumers are growing more skeptical,
confused and unsure about dietary supplements, functional products and beverages. They are looking for
ways to assess and understand product quality and make better purchase decisions. As a result, scientific
and performance superiority are increasingly driving the brand message and have important implications
for marketers in both dietary supplements and functional foods.
Hilton (2010) also proposes that you should relate to your audience and speak in familiar terms while still
providing a sufficient amount of scientific data. In line with that, Beckmann, Hansen and Thomsen (2009)
argues that in cases of labels on healthy foods demanding high involvement, it is necessary to
predetermine whether the TA is sufficiently involved in healthy foods.
These mentioned perspectives of branding an ingredient are relevant, but the acknowledged conception of
the discipline ‘ingredient branding’ is unfit for brand building of stevia and this is why: One way of defining
ingredient branding is: “strategic branding for production goods such as components, raw materials,
auxiliary materials and substances... which later form a part of an end product” (Desai & Keller, 2002, p. 73)
This means that the objective of ingredient branding is the promotion of a brand within a brand to the end‐
user. This discipline is usually split of in two strategies: Co‐branded Ingredient Branding and Self‐Branded
Ingredient Branding (Desai & Keller, 2002, p. 73). Co‐branded ingredient branding strategy is a strategy in
which the attribute ingredient are supplied by another firm (e.g. Intel in dell computers) – the ingredient is
branded using an identified name or other brand element associated with another firm (Norris, 1992). Self‐
branded ingredient branding strategy is a strategy in which the host brand brands the ingredient with a
name, logo symbol and so forth that is propriety to the company marketing the host brand. Since
52
ingredient branding conceptually aims to brand the ingredient in cooperation with a host brand, it is not
applicable for stevia tabletop purposes.
53
PREATTENTIVE PROCESSING
The relevance of Pre‐attentive processing to this report is in the theory of cognitive consistency, which
pertains to this stage of the perceptual process. “The consumer will be more receptive to new information
that is consistent with their decisions, values beliefs and attitudes and will avoid information that is
discrepant” (Arnould et al. 2005, 308). There are other factors that may play a factor in preattentive
processing but they will not be addressed here.
SELECTION
Two of the most imperative factors influencing selection of stimuli for further processing are consumers’
motives and goals (Arnould et al., p309). “Goals are ends or aspirations that direct action” and “Motivation
drives behaviors consistent with the goal and creates a willingness to expend time and energy to achieve
the goal” (Johnson 1990, p. 3 in Arnould et al. 2005, p.259).
Goals can be perceived as having several different levels, which in consumer behavior terms is called goals
hiearchy. These goals depict the shared language and social conventions within which people unconcsiously
function. Within cultures you can detect a shared foundations of motivation but on a universal level it has
not yet been possible. It is said the consumer are “uniquely shaped by culture and social settings and are
constantly adapting to what works and what does not” (Arnould et al. 2005, p. 261). The use of the goal
hiearchy in this report is to stipulate the goal hiearchies of the target audience so as to understand what
their health goal is and whether or how stevia fits into that picture.
GOAL HIEARCHY
Goal Level Definition Example
Focal Goal What a person is striving for Loosing weight
Superordinate Goals Reasons why the person wants Being more attractive
to achieve the focal goal
Subordinate Goals Actions that contribute to the Sports and Calorie control
focal goal
Fig.9: GOAL HIEARCHY (Arnould et al. 2005)
The motivation to accomplishing those goals is also very interesting since it also will reveal the level of
involvement the consumers will have in pursuing the goals. Involvement is said to be “the psychological
outcome of motivation” and can be defined as “the perceived level of personal importance or interest
evoked by a stimulous within a specific situation” (Johnson 1990, p. 3 in Arnould et al. 2005, p.259).
Depending on which theorist of the concept of motivation you resort to, there are different aspects of
54
motivation that are emphasized, but overall. The following model pro called ‘Consumer Motivation in
Context’ seem to be influenced by the darwinian rules of selection that says that consumers are uniquely
shaped by culture and social settings, abd they are constantly adapting based on what workds and what
does not. To some extent it could also relfect the Freudian way of thinking about motivation. Freud see’s
the concept of being an interplay between biological forces (not so prnounced in the model), societal
forces and the human consciousness. Jung, Maslow, Murray and McClelland are other authors who
represent the classic school of thought, and especially Maslow’s needs hierachy is frequently referenced in
management books.
The model below is a view on goal and motivation that conccurrs with the integral perspective of this
report and the tools used to analyze the consumrs and is thus chosen as the point of departure for the view
on motivation and goals. How the factors in the models are related will be explained in the following.
It just so happens that the CDA and the ‘Consumer Motivation in Context’ (see fig.10) are conceptually
closely related through the elements they consider cf. figure below. Understanding the target audience and
their interpretive process is step on the way of understanding which attributes and considerations one
must include when forming the brand position.
Fig.10: CONSUMER MOTIVATION IN CONTEXT (Huffmann et al. 2002 in Arnould et al 2005)
Macro‐environmental Local Context and Social
factors Networks
Global Context Family and significant others
Consumer Culture Organizations and
Cultural Production system communities
Economic and social structures
Consumer as Interpreter
Personal history
Circumstances
Life themes and values
Life projects
Current Concerns Consumption Goals Consumer Involvement/Goal Striving Brand and Feature Preferences
S
55
The box in the upper left corner taps into micro‐environmental factors, while the one in the upper right
corner taps into local context and social networks. In the middle, you have the box that contemplates the
consumer as an interpreter. Here you see that the consumer interprets the macro‐environmental factors,
the local context and the social networks in terms of its personal history circumstances, life themes/values,
and life projects and is influences (Arnould et al. 2005). Reference back to how this is used and seen in CDA
in one or two lines. If one were to compare this model to how the report has assessed the consumer, the Comment [BL1]: Reference back??
Cda kommer efter
macro‐environmental factors have been detected through the situation analysis while the Local and social
Context will be identified through CDA. The consumer will be profiled through the analysis of the focus Comment [BL2]: Korrekt?
group by using CDA and the goals will be assessed using consumer behavior. Down in the bottom you find
the goal that amount from the influences the consumer has been subject to and the interpretations s/he
has made. The concerns and goals in the bottom field would presumably overlap if they were to be defined
in the consumer analysis. Instead the goal hierarchy will be made for each segment as to clearly depict the
goals and in this way, it is also possible to detect if there are conflicts between the levels of goals. The
motivation will be discussed and a cursory level since it will be a interpretative inferences, and the same
goes for involvement. Through the appraised level of motivation, the level of involvement will be derived.
How high or how low the involvement level is will have implications on how deeply the consumer will
process a message. If they are very involved one can communicate messages that require more effort and
time to process while if the involvement level is low, one needs to resort to cues that can be process
peripherally. Another level in involvement is on which dimension it will be processed: cognitive, affective or
behavioral. The dimensional will also determine the nature of the message – does it need to appeal to
emotions, reason, etc. There are different models thatb explain the dynamics of involvement such as the
Rossiter‐Percy Grid, the FCB grid, the ELM (Pelsmacker et al. 2008 and Arnould et al. 2005). All of them are
criticized for being rigid and questionable in terms of being applicable in others countries than that of the
Western World, but given that the interest is in the European and more specifically Danish market, it is not
seen as a problem in the current research. The principles of the ELM seem to provide a good overall
estimation of how information is processed, even though the other two could work just as well. Now that
the goals, motivation and involvement – the most important elements in the selection process have been
discussed, the next step is to assess the step of ‘Organization’.
ORGANIZATION
“Consumers classify perceptions into categories (categorization) and apply prior knowledge about the
categories to organize them” (Arnould et al. 2005, p311). The reason for why this is relevant is that
sweeteners are seen as having a generally poor reputation and if stevia is “grouped” into the same
56
category, it may inherit the same bad reputation. One must be aware of this danger when developing a
brand position.
57
equity building and utilize Aaker’s Brand Identity Planning Model as a tactical instrument for brand building
implementation, the recipe for brand positioning is likely to live up to the criteria of being strong favorable
and unique while being consumer focused and holistic.
Now turning to the consumer processing models, consumer behavior theory is comprised of many terms
and concepts and not all are integrated into a model. Apart from using it specifically to understand attitude
formation of sweeteners and branding, the theory is also intended to deepen the understanding of the
consumer interpretation process in general so that one attains insight into the positioning process. As a
part of understanding the consumer in context some of this literature will be referred to.
The selection criteria are going to be the following: One of the criteria that permeates the entire report is
that the selected theory must have an integral view and thus take all worlds into consideration – the
objective, the psychological and the social. The other criterion is to find literature that can be used to
understand the consumer’s perceptual process and particularly how goals and motives play a role in that
process, since it is interesting to later use to see what drives the consumer to a preference. Consumer
behavior theory proposes 4 steps to the perceptual process: preattentive processing, selection,
organization, and interpretation/elaboration. The focus is on Selection since it taps into consumer motives.
To that goal theory is used as to understand the different levels of goals that may or may not conflict with
the perceptual process and attitude formation of the consumer. Lastly the ELM model poses some tools
that can help interpret the results of the research. All in all the consumer behavior theory will help profile
the consumer and help interpret their answers.
PART 3 | METHOD
By the end of this chapter you should have learned about the following points:
Which qualitative and quantitative methods will be used for analysis
This chapter specifies the concrete methods utilized in the report. The sequence in which the methods are
presented will follow the order they will be executed in the paper.
According to Malhotra and Birks (1999, p. 59), the ideal data that decision‐makers need is accurate,
current, sufficient, available and relevant data. There has been made some research of consumers in the
Nordic countries and their opinions about sugar and sweeteners. But this research is limited, and it is a field
that is constantly developing and influenced by the media and other people, so it is necessary to obtain
consumer data that are up to date. Since the sweetener consumer is unexplored in many aspects, a
58
comprehensive research design that can provide current and relevant data has been chosen. As Malhotra
and Birks say, it is difficult to get all five data characteristics, so trade‐offs must be made. But the
characteristic relevant cannot be compromised; otherwise the rationale of supporting the decisions‐maker
is gone.
3.1 TRIANGULATION
It has been chosen to include both exploratory (qualitative) and descriptive (quantitative) research because
this combination ensures both breadth and depth and thus, ensures more accurate and sufficient data.
The chosen methods are:
Questionnaire survey
Wilcoxon: A statistical test to analyze the survey output focusing on product attributes.
Mann‐Whitney U: A statistical test to analyze the survey output focusing on populations.
Chi‐Square tests: A statistical test to test if there is dependency among the variables.
Focus group interview: This research method is exploratory and enables a flexible and evolving
approach to understanding things that are difficult to measure, in this case the opinions of the TA
about sweeteners and health in general, based on their lifestyles.
Critical Discourse Analysis: This research method is also exploratory and is the methos of analyzing
the data from the focus group interview. It makes it possible via analysis to define a number of
discourses within the health debate to help form the context for the position strategy, namely the
sweetener and health context.
QUESTIONNAIRE SURVEY
Online survey was chosen to reach a bigger sample. High number of respondents makes it easier to
generalize. Quantitative research also provides concrete answers that are easily comparable. This survey is
made to detect general attitude towards health and sweeteners of the Danish population, but also more
brand specific results. Further, the intention is to confirm the presumed target audience: w20‐34.
Hypothesis testing can decrease bias.
DEVELOPMENT OF QUESTIONNAIRE
Despite the attempt of narrowing it down, questions are plentiful. Creating a positioning strategy requires
constituents for category determination as well as attributes and an insight into the target audiences
lifestyle as well as attitude towards sweeteners and brands, and existing research did not suffice.
The structure is built on the basis of Popper’s three worlds to ensure the inclusion of the integral view with
the objective (physical), subjective (psychological) and the interactional (social) aspects of the dietary
habits of the respondents. See appendix 8 for the full questionnaire.
59
DATA COLLECTION AND CHOICE OF MEDIA
Gizmo Survey tool enables you to share the survey online. Facebook is deemed as the most efficient media
in terms of response quantity and effect with respect to reaching the desired audience within a limited
time scope. Respondents are invited to join the event “A survey on sweeteners”. This means that they can
choose to ‘attend’ or ‘not attend’. It will also be also posted on the Facebook walls of both authors, where
all the Facebook connections not invited to the event can answer by clicking on this link. This way is more
uncertain since it is a pull approach as opposed to the push approach stated above. The survey will also be
sent to some respondents by e‐mail, but the majority of the respondents will be recruited via Facebook.
SAMPLING BIAS
NP Sweet would not help distributing the survey on official websites or jobsites. Therefore, it is possible
that a sampling bias will occur as a direct result of scarce means. The responses attained are most likely
submitted by people who know the researchers and thus the demographic characteristics of the
respondents resemble that of the researchers’ to a large extent. Also, the title of the questionnaire “A
survey on sweeteners” will possibly attract more female respondents than male respondents since more
women use sweeteners and have an interest for diet regulation and health.
Three tests will be used to analyze the data output from the survey: Wilcoxon, Man‐whithey U and Chi‐
Squared. They will be explained in the following with reference to Jensen & Knudsen, 2009.
WILCOXON (pp.93‐94)
Wilcoxon, is a nonparametric test that compares two ordinal variables as to see which of them ranks
highest by the sample population. The ranking is revealed in the number of counted observations (N) in
terms of negative (low ranking), positive (high ranking) and tied (no difference in ranking). Concurrently,
Wilcoxon examines the statistical significance of those rankings. The test was chosen as it were deemed
most appropriate for the interval data and the objectives established in the previous paragraph. The
number of nonparametric tests are few and within those test there are certain limitations as to which
combination of interval and nominal data it must be and whether the population is known or not, and
Wilcoxon is deemed to be relevant here.
MANN‐WHITHEY U (pp.91‐92)
Mann‐Witney U, another nonparametric test, is used to determine a difference between two groups. It is
ideally dependent on a random selection of subjects into these respective groups, and a normal
distribution is not required to complete the test (for scale variables). The results are revealed by looking at
60
which Mean Rank is highest, and by checking the significance. P‐value should be less than 0.05. The reason
for choosing the Mann‐Witney U test is based in the above‐mentioned goals, and this test was deemed
most relevant since, as noted, the non‐parametric tests are few. the goal of the Mann‐Whitney U test is to
see which of the different populations rank these attributes highest (comparing populations).
CHI‐SQUARED (pp. 78‐82)
This test is meant to detect the interdependency of ordinal and nominal variables. For example, it can be
used to test whether there is dependence between people who do sports and a preference for eating
healthy. Nevertheless, there are some concerns about whether this test will give valuable tests, since a
certain group of demographics is always overrepresented which will affect the crosstabs table and the chi‐
squared tests, since a chi‐squared test is only valid if less than 20% of the expected count are less than 5
Some recoding can be done to work around this assumption of validity, but it is not guaranteed to work
(Jansen and Knudsen, 2009, p. 71). See Appendix 7 for an example of the output.
61
that the respondents can feel uncomfortable by expressing extreme or aberrant opinions if it makes them
feel exposed to the other respondents in the group. As the last point, this can lead to some respondents
taking on the opinions of the general opinion of the group or of dominating respondents. (Malhotra and
Birks, 2007, pp. 187‐188).
3.3 CRITICAL DISCOURSE ANALYSIS (Fairclough, 2001)
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Consumer and health/sweetener context profiling will be performed through a critical discourse analysis
(CDA) on the basis of articles, online reports, books, and the results derived from the focus group interview
described above. Moreover, the CDA has been selected as a tool to depict the societal trends with primary
focus on health and sweeteners. It was mentioned in the chapter of “PERSPECTIVE” that the language of
social constructionism will be approached in a more poststructuralist way. This model is used as a tool to
scrutinize all relevant aspects of the Danish health discourse. Furthermore, the power concept gives the
analysis a critical angle by contemplating which individuals and discourses are hegemonic. As Rogers et al.
(2005, p. 366) state: “Critical Discourse Analysis was an attempt to bring social theory and discourse
analysis together to describe, interpret, and explain the ways in which discourse constructs, becomes
constructed by, represents, and becomes represented by the social world.”
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According to Fairclough, one does not have to carry out analysis at all levels but any level that might "be
relevant to understanding the particular event" (Fairclough, 1995, pp. 57‐62). Thereby, it is possible to use
the CDA with focus on some of the linguistic traits of the text chosen combined with its social context.
The goal of the CDA is to look at a small number of texts (in this case, video clips and an article) appealing
to the target group and representing main perceptions, advice and views combined with a focus group
interview (the TA) to get a picture of the discourses that currently dominate within the topic of health in
Danish society.
TEXTS
It is important to specify what is meant by this word to really understand the full potential of the discourse
analysis. Hence, when talking about text, scholars and analysts most commonly refer to a variety of usages
including spoken words, written texts, symbols, artifacts, clothes, gifts, pictures, etc. – anything that sends
a message and constructs meaning
CONSIDERATIONS
The advantage of using CDA is that is allows for a deep and nuanced understanding of how the TA thinks
and acts, and will be able to indicate which road the positioning of stevia should take. The CDA supports
the social constructionist perspective and the holistic approach. The disadvantage of CDA is that CDA has
been critiqued for an imbalance between social theory and linguistic theory and method, for being
distanced from social contexts, and also for reading political and social ideologies into the data (Flowerdew,
1999; Price, 1999; Schegloff, 1999; Widdowson, 1998). Additionally, some scholars have critiqued CDA for
not looking at interactional and dialogic texts and for primarily looking at written texts in i.e. newspapers,
policy documents or health care documents. Some people see CDA as a theory mainly used by and for
white people because of its focus on power relations. (Rogers et al., 2005, pp. 368, 372, 276). Since CDA is
not used in the traditional way in this report, it moves its way around some of these critiques – i.e. by
choosing interactional texts and by not dealing with power in the traditional way.
PART 4 | RESEARCH
By the end of this chapter you should have learned about the following points:
Hypotheses
The results of the quantitative analysis (the questionnaire survey)
The results of data analysis in SPSS
The results from the qualitative analysis (the focus group interview)
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4.1 QUANTITATIVE RESEARCH | ONLINE SURVEY
This chapter includes all the aspects of the online survey. First the hypotheses will be listed. Next, an
analysis of the results will be performed with the nonparametric tests Wilkoxon and Mann‐Witney U. All
raw data output from these tests are put into tables to create a clear overview. These are placed in the
appendix 3‐6. The aim of this is to create a way to cross‐reference the delineations of results in this chapter
with the crude output. Now, as stated, the chapter will start with the hypotheses.
HYPOTHESES
The hypotheses set out to test the validity of notions developed through examining secondary data. The
first hypotheses are super‐ordinate, and the last are more specific. In accordance with the segmentation,
w20‐34 comprises the population in focus. The survey is meant to contrast this group against the general
population to see if they are in fact more health conscious and also to test the group on its own. A main
assumption is that this segment avoids consuming high calorie foods. It is assumed that the Danish
consumer does not know a lot about sweeteners in general, and also, it is assumed that very few Danish
consumers are informed about stevia, but the ones that do know it or have tried it have a positive
impression of it. Of the ones who use sweeteners in their daily life, it is assumed that they use the most
popular sweetener(s) in the supermarkets; Hermesetas is expected to be a good guess. Of the people who
prefer natural sweeteners, they are expected to be strict in their choices and therefore avoid artificial
sweeteners. Regarding the cognitive process of sweeteners, it is assumed that physical attributes like the
price, the taste, the packaging are found more important than psychological (feelings connected to
consuming the sweetener) and social attributes (influences from friends, family, media, etc.) since it to
some degree is a low involvement product. Further, within each world (physical, psychological and social),
there are some assumptions about which sweetener attributes are most important to the consumers.
These considerations are collected in the following ten hypotheses:
H1: Not that many people in Denmark know and/or have used stevia
H2: The ones who do know and/or have used stevia have a generally positive impression of it
H3: The perception of stevia is better than that of other zero and low calorie sweeteners.
H4: Those who prefer natural sweeteners avoid artificial sweeteners
H5: w20‐34 who consume sweeteners prioritize avoiding high calorie foods because they are weight
conscious
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H6 Hermesetas is the most known brand amongst all the sweetener brands in the given market
H7: Consumers weigh physical attributes higher than psychological and social attributes
H8: Regarding low or zero calorie sweeteners, consumers weight the following attributes higher than any
other attributes within the physical world: Sweet taste, Natural Heritage, Convenience (available in
supermarkets), Price
H9: Of the psychological attributes, the ones that are weighted higher than any other psychological
attributes are: No guilt, satisfies like sugar, Feel Better about Body, makes one believe that it helps with
diet
H10: Of the social attributes the ones that are weighted higher than any other psychological attributes are:
Positive WOM, Positive Media, Trends in DK and Social Approval,
4.2 WILKOXON
The aim of this particular results subchapter is to find out which brand attributes that are the most
prioritized overall and also within each of the respective brand worlds Physical, Psychological and Social.
Besides serving as a brand attribute detector for the positioning strategy, the test will give an opportunity
to estimate to which extent the holistic brand perspective is manifested in the attributes. Beyond this, it
will be of interest to discuss the pros and cons of the survey structure and content and its possible
implications for the outcome of statistical results.
As a consequence of the glitches and challenges the survey posed, there will be an assessment of the
variables and the necessary changes that had to be made in order to run more valid tests. Subsequent to
the flaw and hurdle appraisal, the results will be presented and the structure will follow the three brand
worlds starting from the Physical, going through the Psychological and reaching full circle with the Social.
An overall assessment of the rankings (within and between worlds), identifying important attributes, and
the delineating the possible implications the results have on the holistic brand positioning strategy will
conclude this chapter.
TESTING
Being the first variable of the bunch, sweet taste will be the first attribute to be compared to the rest of the
variables (cf. the ordered variable list below). One can see which primary variable is being tested in the title
of each table, and one can see the variables it is being tested against listed on the left side of the same
table. After the first attribute sweet taste has been paired with the remaining attributes, one can move on
to the second attribute in the list, which is functional packaging, which must be tested against all the
chronologically succeeding attributes in the list. This will continue until all the attributes have been
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compared to each other. In this way, no ranking tests are duplicated (cf. Appendix 3‐5 for complete
overview). For both the psychological and social the same procedure will be employed. The tables below
are meant to illustrate the most important outcomes of the tests.
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A prevailing number of significant tests made it possible to more or less confirm of the preliminary list but
in a sense that it confirms the top midrange or bottom placement of priorities – usually the adjacent
attributes in the ranking list result in insignificant tests and this is indicating the range within the attribute
finds itself. Hence, and identical post‐test ranking list is produced as seen above, while realistically
acknowledging the existence of error margins throughout the whole research process that may affect
outcome e.g. sample bias. Also note that none of the results are interpreted as conclusive reflection of the
target audience preference, since considerable more research is necessary to do so. Now turning to the
Wilkoxon tests, they demonstrate the following:
FINDINGS
Product portfolio attributes Tablet, Granulated, Liquid, and Powder, are in the bottom 5 taking up the 14th
to the 17th place, while 18th and the last place is occupied by Light Weight. Consistent throughout the
testing of these 4 attributes is that when tested against each other, the outcome is not significant, which
means the order you see in the list above may or may not reflect a true preference order. All other tests
with these attributes are significant. Turning to packaging attributes, respondents rate Functional
Packaging notably higher than that of Natural Packaging and Packaging Design and all tests are
significant. Contemplating the rankings exclusively does not depict this gap but when comparing them
through their descriptive data report (cf. appendix 9), then one can see that collectively, 91 has responded
Agree and Strongly Agree (A/SA) to preferring functional, 45 has responded (A/SA.) to natural packaging
and 42 has responded (A/SA) to Packaging Design. Packaging thus lands in the moderate preference level
(midrange). Moving on to the top 7 attributes, they are quite close in rating, two of them nutritionally
healthy and zero calories being more or less tied. The results of Sweet Taste versus Price, Available in
Supermarkets High Quality, Natural Product, Zero Calories, and Nutritional Health showed to be lower
than all of them but insignificant and so its relatively place amongst the top 7 is unconfirmed. Even through
the specific ranking is uncertain, based on the significant tests they are rightfully the top 7 attributes.
Cooking and Baking ranks as number 9 (midrange), functional packaging and color are the only two
relationships not significant, which spans a range from 8 to 10 that this attributes can find itself. Finally,
turning to Crunch and Color, the former is rated as number 13. It has unconfirmed placement with respect
to Natural Packaging, Packaging Design and all product portfolio attributes (range 11.17). Ending the
physical attribute assessment with Color, all tests are significant except for the one versus Cooking and
Baking. It keeps color it in the midrange (9‐10). Now that all physical brand attributes Wilkoxon tests are
presented, it is time to exhibit the Psychological brand attributes results.
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PSYCHOLOGICAL BRAND ATTRIBUTES
PRELIMINARY RANKING ORDER (based on summation of observations) – PSYCHOLOGICAL
1. Satisfies like Sugar (96) 6. Feel better about Body (74)
2. Positive Perception (89) 7. Seems Convenient (63)
3. No Guilt (86) 8. Diet Help (62)
4. Less Sugar Cravings (82) 9. Advertisement (43)
5. Good Experience (75) 10. Lifestyle (35)
11. Seems Exclusive (22)
Based on the descriptive report here is the following rank, one could expect Psychological rank attributes to
have the order above. The preliminary ranking order is to a larger extent challenged by insignificant
relations, which leaves the variables prioritization more uncertain even though they point to the same
ranking as above. Satisfies like Sugar, the tests support its first place, meanwhile, two of the test are
insignificant, which are Positive Perception (2nd Place) and No guilt (3rd place), which means that Satisfies
like Sugar can be seen as a top 3 attribute (range 1‐3). The only pairing that challenges Positive
Perception’s ranking, besides the ones already mentioned above, is Less Sugar Cravings, which could imply
that Positive Perception would be somewhere in the top 4 (range 1‐4). Beyond the noted matched pairings
that make No guilt’s position a little more uncertain, having Satisfies Like Sugar, Less Sugar Cravings,
Positive Perception Good Experience as insignificant tests. This lets No Guilt attribute remain in the top 5
(range 1‐5). Less Sugar Cravings is even more unsure due to the insignificant tests: No guilt, Feel Better
About Body, Good experience, Seems convenient and Positive Perception, which makes it likely to remain in
the top half (range 2‐7). Turning to Good Experience, it ranges like the previous attribute with equal
amount of insignificant tests: No guilt, Less Sugar cravings, Feel better about body, Seems Convenient
(range 2‐7). Feel Better about Body has a slightly surer place in the midrange having 4 insignificant test on
record: Less Sugar Cravings, Diet Help, Good Experience, Seems Convenient (range 4‐8). Seems Convenient
has the same midrange (4‐8) because of the following insignificant tests: Less Sugar Cravings, Feel Better
About Body, Helps Diet, Good Experience. Diet Help has an even tighter midrange (6‐8) since the only
insignificant test are Feel Better about Body and Seems Convenient. Advertisement: has a somewhat
asserted position, since Lifestyle is the only one challenging the ranking which lets it avoid being the least
priorities but still gets a ticket to the bottom three psychological attributes (range 9‐10). Lifestyle joins the
bottom three having an uncertain place within it due to the insignificant tests when paired with:
Advertisement, Seems Exclusive (range 9‐11). Lastly, Seems Exclusive’s only challenger is Lifestyle which lets
the attribute remain in the bottom two (range 10‐11).
POST TEST RANKING ORDER (based on summation of observations) – PSYCHOLOGICAL
1. Satisfies like Sugar 6. Feel better about Body
2. Positive Perception 7. Seems Convenient
3. No Guilt 8. Diet Help
4. Less Sugar Cravings 9. Advertisement
5. Good Experience 10. Lifestyle
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11. Seems Exclusive
Clearly, most uncertain rankings are those of Good Experience, Less Sugar Cravings, and No guilt since they
have 7, 7, and 5 insignificant tests results, respectively. The most sure are the top 3 (Satisfies like Sugar,
Positive Perception and No guilt), which means that they are the top candidates for contributing to the
psychological brand, while the other sure group is the bottom 4 (Diet Help, Advertisement, Lifestyle, and
Seems Exclusive) which are the least likely to contribute to the psychological brand attributes.
Positive WOM has a quite secure place on top only having one insignificant test, namely the one with Info
on Packaging (range 1‐2). Positive Media can only be narrowed down to have a range within the 1st and
the 4th place since test results from Info on Packaging, Easy Info Access, and Family Uses It and Positive
WOM shows to be insignificant (range 1‐4). Info on Packaging belongs to the top 5 since its tests with
Positive WOM, Positive Media, Easy Info Access, and Family Uses It were insignificant (range 1‐5). Easy Info
Access may shift a little up or down since result tests with Positive Media, Info on Packaging and Family
uses it are insignificant (range 2‐5). Family Uses It has three insignificant tests which are those versus Easy
Info Access, Info on Packaging and Positive Media (range 2‐5), landing it top spots. Friends Use It is quite
stable in its ranking, since the only insignificant test was the one versus Fam & Friends Opinion (range 6‐7)
which also maintains Friends Use It in the midsection. Family and Friends Opinion also this attribute’s
results had only one test that was not significant which was the one versus Friends Use it (range 6‐7).
Trends in DK ranks low and ends up in the bottom four with all tests being significant. The rank of Trends
International is too comprised of all significant tests which preserve its place in the bottom 3. Ultimately
reaching the bottom two rankings, Social Approval and Celebrity tested against each other results in a not
significant outcome, which often is be the case when there are a predominant amount of tied rankings
rather than positive or negative.
POST TEST RANKING ORDER (based on summation of observations) – SOCIAL
1. Positive WOM (105) 6. Friends Use it (72)
2. Positive Media (94) 7. Family & Friends Opinion (69)
3. Info on Packaging (89) 8. Trends in DK (34)
4. Easy Info Access (87) 9. Trends International (33)
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5. Family Uses It (83) 10. Social Approval (12)
10. Celebrity (12)
Note that none of these results or the discussion of them are implying a definite depiction of reality, more
particularly, the preferences and opinions of the respondents may be at best indicative and a point of
departure for further research, especially due to the novelty of this research area.
All in all, the top brand attributes are the following: Physical attributes (PH) dominate significantly followed
by the social (S) and lastly the psychological (PS).
RANKING ORDER BRAND ATTRIBUTES ALL WORLDS
1. High Quality (PH) 6. Nutritionally healthy (PH) & 6. Zero Calories (PH)
2. Price (PH) 7. Positive Media (S)
3. Available in Supermarkets (PH) 8. Info on Packaging (S) & 8. Positive Perception (PS)
4. Sweet taste (PH) 9. Easy Info Access (S)
5. Natural Product (PH) & 5.Positive WOM (S) 10. No Guilt (PS)
11. Family Uses It (S)
Now that the overall preferences for the different brand attributes have been established, the next step is
to mine further into the preferences with the aim of crystallizing a more specific segmentation groups.
Further explanation follows.
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interesting in terms of target audience. If one can capture a generation who is about to bring babies into
the world and who might adopt a new natural sweetener, it could be passed on the next generation.
4.3 MANN‐WHITNEY U
The aim of this subchapter is to determine which of the two population groups prefer a given brand
attribute. For each set of populations that will be tested, all brand attributes within each of the three brand
worlds Physical, Psychological and Social will be assessed. It will reveal which brand attributes are valued
highest by the two groups. Firstly, the output of the analyses will be presented, and then the results will be
discussed followed by an analysis of the results.
Results
Initiating with the more general populations, the population ‘women’ seems to be a more homogenous
group than that of men, and the results for this group might then be more precise, but in general, testing
these two groups and the group ‘20‐34’ and the remaining ages against each other might not give the best
results and will therefore not provide any value.
From the physical attributes, people who substitute sugar with sweeteners when being on a diet
value Tablet more than people who do not and from the psychological attributes no guilt and diet help are
valued higher by G2. All p<0.05.
People who avid both sugar and sweeteners on a diet value high quality, nutritionally healthy (p=0.009),
good for cooking and baking (p=0.001), light weight and seems convenient higher than people who do use
them.
People who want to try stevia care about natural packaging, powder, granulate (p=0.001), liquid
(p=0.000), price, crunchy, zero calories, high quality, nutritionally healthy, natural product, good for cooking
and baking, and available in supermarkets more than those who do not want to try stevia. Also, they value
no guilt, satisfies like sugar, feel better about my body, diet help, good past experience and seems exclusive
higher. No results within the social attributes were significant. All p<0.05.
People who do sports to stay healthy value one attribute highest out of all three categories compared to
people who do not do sports to stay healthy: functional packaging (p<0.05).
The group of people who try to stay healthy by avoiding high calorie foods is tested to value crunchy less
than people who do not avoid them to stay healthy (p=0.007).People who cook their own meals to stay
healthy (as opposed to those who do not) are found to value the following attributes higher: natural
packaging, zero calories, high quality, nutritionally healthy (p=0.003), natural product (p=0.006), good for
cooking and baking from the physical attributes, no guilt, less sugar crave (p=0.009), feel better about my
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body (p=0.009), diet help (p=0.006), seems convenient and positive perception of the product from the
psychological attributes, and easy information access (p=0.000) from the social attributes. All p<0.05.
In all significant results, the respondents who eat cake for comfort value the following physical attributes
higher than those who do not eat cake for comfort: Powder (p=0.005), granulate, liquid, crunchy, zero
calories (p=0.007), high quality, nutritionally healthy, natural product, available in supermarkets and color.
The same population values the following psychological attributes higher: Less sugar crave (p=0.002), feel
better about my body, positive perception, advertisement, and also the following social attributes: Easy
information access, information on packaging (p=0.001), friends’ and families’ opinion, and trends in DK. All
p<0.05.
People who eat cake when celebrating a special occasion value seems convenient higher than those who
do not eat cake when celebrating (p=0.018, as the only significant result), and they value diet help
(p=0.015) highest as well.
People who eat CS through cake, cookies, etc. value the following physical attributes higher than people
who do not eat CS through cake, cookies, etc.: Granulate (p=0.003), crunchy, good for cooking and baking.
Further, they value the following psychological higher: Satisfies like sugar and good past experiences with
the product. Lastly, the three social attributes information on packaging, positive WOM and positive
reputation in the media are valued higher by the same group. People who eat CS when making
smoothies/protein shakes and people who consume CS in fruits vs. their opposite groups did not give any
significant results. People who consume CS in their coffee or tea were found to value functional packaging
higher than those who do not consume CS in their coffee or tea (p=0.007).
People who use CS when they make deserts in general have some priorities compared to the group who
does not use CS when they make desserts: functional packaging, granulate (p=0.004), nutritionally healthy,
natural product and good for cooking and baking within the physical attributes, diet help within the
psychological attributes and friends use it, family uses it, friends’ and families’ opinion, and positive
reputation in the media within the social attributes. All p<0.05.
Out of people who use CS when they cook in general and people who do not, the first group values natural
packaging highest (p<0.05) in a sweetener.
People who in general use CS compared to people who never use CS prefer the following physical
attributes the most: Price, natural product, good for cooking and baking, and available in supermarkets.
Within the psychological attributes, the same groups values satisfies like sugar, diet help (p=0.006), good
past experience with the product (p=0.001), seems exclusive, seems convenient and advertisement highest.
Within the social attributes, they value friends use it and family uses it (p=0.004) highest. All p<0.05).
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People who prefer Hermesetas value sweet taste (p=0.003), functional packaging (p=0.002), liquid
(p=0.014) and b (p=0.000) highest from the physical brand attributes. None of the remaining tests were
significant. People who prefer Perfect Sød value sweet taste (p=0.001), powder, liquid, Tablet, price, zero
calories (p=0.002), nutritionally healthy, available in supermarkets and color higher than people who do not
prefer it. From the psychological attributes they prefer feel better about my body, diet help, good past
experience with the product, seems convenient and advertisement more. From the social attributes they
value family uses it and advertisement higher. All p<0.05. People who prefer SØD value sweet taste,
functional packaging, liquid (p=0.000), Tablet (p=0.000), zero calories (p=0.001), nutritionally healthy and
available in supermarkets higher than people who do not prefer this sweetener. From the psychological
attributes they value satisfies like sugar, feel better about my body, and good past experience with the
product higher. People who prefer Nutraswet value granulate, liquid, price (p=0.009), crunchy (p=0.003),
zero calories, natural product, good for cooking and baking and available in supermarkets higher than those
who do not prefer it. From the psychological attributes, no guilt, satisfies like sugar, less sugar rave and diet
help (p=0.005) are valued highest by the same. All p<0.05. People who prefer Birkesød value natural
product higher than those who do not prefer this brand. Also, they prefer social approval more. Both
p<0.05. The only significant result regarding Sukrin was that people who prefer Sukrin value Tablet higher
than others. P<0.05. The respondents who prefer stevia value nutritionally healthy (p=0.011) from physical
attributes higher than those who do not, whereas people who do not prefer stevia value friends use it
(p<0.05) from social attributes higher than those who prefer it. As the only significant result, people who
do not prefer Multisød value lifestyle higher than those who prefer it (p<0.05). People who do not use all
sweeteners value a number of attributes more than those who do not care and use all sweeteners: Sweet
taste, functional packaging, tablet, and available in supermarkets from the physical attributes, no guilt, feel
better about body and seems convenient from the psychological and Positive WOM from the social. People
who avoid aspartame value the following higher than those who do not avoid it: Natural packaging,
granulate, liquid, high quality, nutritionally healthy, natural product from the physical, less sugar crave, diet
help and Positive Perception, easy info acess and information on packaging from the psychological and
social.
DISCUSSION
There are some concerns in regards to the tests made where two populations are compared. There are
three points of concern, which are addressed in the following:
1) The populations can be discussed since the data only allowed for splitting populations into opposites:
People who consume/prefer a certain brand/ingredients/lifestyle versus those who do not. It is assumed
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that it would be more relevant to test a group who consumes smoothies versus a person who consumes
cakes for example, which could provide a more clear view of the different populations.
2) The people who answered 4 (agree) and 5 (strongly agree) on the likert scale are the ones who explicitly
stated to agree on the question, while the rest who answered 1, 2, 3 and 6 do not agree and represent
everything else than those who answered 4 and 5. Thus, it is difficult to say what these respondents then
value and who is actually being compared with – if it a complete opposite or a person with almost similar
opinions.
Even though it was possible to make simple tests, the results of the significant tests were a bit vague and
seemed to state the obvious or what could be assumed from the descriptive results.
Nevertheless, the tests can be used to say something about the tendencies of certain groups.
3) In the case of the current survey that has been made, there is a question about the validity about
especially the demographic groups of different sex because of the uneven distribution of male (36%) and
female respondents (54%). This is the case of more of the demographic tests, but some of the results that
are not completely valid can be backed up and argued for with other valid sources as has been done in the
chapter SEGMENTATION.
GROUPING OF POPULATIONS
To start the chapter, five groups have been defined on the basis of populations that are similar and seem to
have the same values regarding dietary lifestyles. The following five groups have been found:
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Natural People who prefer to use natural sweeteners.
Goal of calorie reduction, but prefer to do it the natural way.
Artificial People who use artificial sweeteners and do not seem to care what kind they use.
Primary goal is calorie reduction.
Never People who never use sweeteners, whether they are caloric or not.
Unhealthy
People who in general lead an unhealthy lifestyle
The group natural consists of people who use natural sweeteners and prefer to only use these. Populations
checking off answers like ‘I prefer stevia’, and who value the attribute ‘natural product’ highly will be
placed here. The group artificial consists of people who primarily focus on loosing weight or at least
avoiding calories. A population like ‘I prefer SØD’ and ‘If I go on a diet, I substitute sugar with sweeteners’
will be placed within this group (SØD is an artificial sweetener). The group never consists of people who
never consume sweeteners whether they are natural or artificial. They neither want to consume calories,
nor do they want to consume something artificial. A group like ‘if I go on a diet, I avoid sugar and
sweeteners completely’ will be placed here. Also the two groups ‘I never consume calorie sweeteners’ and
‘I never consume artificial sweeteners’ are placed here to give the group never more content, and they are
both perceived as being rather extremes and could fit to a person who never consumes neither. The group
healthy consists of people who in general lead a healthy lifestyle, and populations like ‘I often do sports and
fitness’ and ‘I prioritize healthy cooking’ fit here. The last group unhealthy then naturally represents the
opposite and consists of populations who lead unhealthy lifestyles in the sense of eating cakes and not
doing sports.
By doing this with all the populations fitting into these five categories, it will be possible to create an image
of the sweetener‐interested consumer who leads a healthy lifestyle and who is focused on natural
sweeteners.
Three figures have been made and are listed in appendix 6A ‐ one for each brand world. The answers are
constructed by collecting all the answers of the populations who agree to valuing the different attributes
highly by answering agree (4) or strongly agree (5). By collecting all the answers, the five groups get filled
with answers and thus, it is possible to se which group values each attribute highest. The downside of the
figures is that there is not an equal number of populations within each group. This is due to more
respondents consuming artificial sweeteners than respondents being unhealthy – of course, this can be
perceived as a valuable result in itself. But this means that some of the groups have more answers and thus
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Population
Population Population
seems to value an attribute higher than other groups – i.e. a group like Group
artificial has most populations and there will thus be doubt about whether
this group actually values most attributes higher than the other groups or if it just has more answers. But
still, it gives an indication of the tendencies within each group. Because of this consideration, the groups
are not only compared, but are also assessed individually.
The figure can be seen in appendix 6A to get a visual overview, but the groups will be assessed descriptively
by starting with the ‘Natural Group’. Within the physical world, this group values the naturalness and the
healthy aspect of a product. At the same time, they value having both liquid and granulate product types.
From the psychological world, they value that the product can help with their diet as the most important
attribute, and from the social world, information seems to be imperative (mostly on packaging). Their need
for information fits well with their demand for natural and healthy product, which requires an attentive
and cautious approach to grocery shopping.
The ‘Artificial Group’ values different things important within the physical world: The sweet taste, that is
available in supermarkets that tablets are in the product portfolio, zero calories, and that it is a natural
product. Within the psychological world they seem to care mostly about feeling better about their body,
not feeling guilty and that the sweetener satisfies like sugar plus that it can help them with their diet.
Within the social world, social approval (which was rated in the bottom overall seems to be important this
particular group, and also the fact that friends and family use it make them prefer a product more. This
gives a picture that they value not gaining calories and keeping the slim line, but that they still want to
enjoy the sweet taste and satisfaction. This group could possibly choose a natural option if it lived up to all
these requirements.
If this group were to consume sweeteners, the ‘Never Group’ seems to prefer that it were nutritionally
healthy, of high quality but also being good for cooking and baking and being available in supermarkets.
Within the psychological world they value that it seems convenient, but also that it can help with a diet and
that it satisfies like sugar. Within the social world, they value that friends and family use it and that there is
information on packaging. This means that if they were to use a sweetener, it should be healthy for you
(which is not the case for artificial sweeteners), and it should also help with the diet and satisfy like sugar
(sugar does not help with the diet). They seem to care about what friends and family think, and they want
to keep themselves informed by being able to read about nutritional facts. They both want not to gain
calories and that it is healthy. Since there is a lot of discussion about the healthiness of all sweeteners, they
are most possibly also reluctant to use the natural ones.
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The group healthy wants a sweetener that is good for cooking and baking, but that has a natural packaging.
Within the psychological world they value all attributes except three. The sweetener should make them
feel better about their body, help with diet, give less sugar craving, give no guilt when consuming it and
should seem convenient, and if the respondent has a good past experience, they prefer the sweetener
more. From the social world, they value information access (in general and on product) and a positive
reputation (WOM and in the media). The picture one gets of the healthy group is that if the should
consume a sweetener, it should definitely help them not gain to calories so they would feel guilty. But in
general, they want the sweetener to be good in most aspects and they have a big need for information
about the product, both factual and reputational. They almost demand something that is questioned to be
possible.
The answers of the group unhealthy is not very clear and is like the healthy group a bit equally divided
between all the attributes, where some seem to have more importance, such as nutritionally healthy,
granulate and natural packaging from the physical and the opinion of friends and family from the social.
This result does not show any consistent preference from this group. This can be an effect of the fact that
the people that lead unhealthy lifestyles in general do not care much about sweeteners and therefore do
not really know what they would like in a sweetener.
It can be concluded that the clearest difference is to be found when comparing the natural and artificial
group, where the natural group primarily focuses on health and information to reach the healthiest choice,
but also with a wish of reducing calories. The artificial group primarily focuses on lowering the amount of
calories consumed, and this without a big focus on naturalness, nevertheless they would probably choose a
natural product if it satisfies all the other wishes. There is no doubt that the wish for sweetener attributes
shows the ideal sweetener that is both calorie reducing AND natural. To some degree, the sweetener’s
reputation is important and can help them judge whether this is a product that lives up to their
requirements. No groups seem to care about if celebrities use the sweetener, whether the product reflects
exclusivity or reflects their lifestyle, nor do they care much about the packaging design. This last point is
assumed by the authors to have big importance at the POS, but it is possible that the respondents firstly
think about the innate qualities of the product when answering a questionnaire. It can be difficult to
imagine how packaging would look like and how it would affect their opinion and decision. The groups that
can be said to be most important are also the natural and artificial since these are the two groups where
their populations explicitly state that they use sweeteners. These groups know what they want in a
sweetener ‐ what they either like or do not like about the sweeteners they already use. They have
something to actually relate and refer to when expressing their opinions about sweetener attributes. On
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the other hand, the rest of the groups are also important in the way that they can be the possible future
TAs if they get informed about the product in a way that makes them think positively about the product
and addresses the concerns and opinions they have about sweeteners.
The results are summed up in the overview below:
Artificial People who use artificial sweeteners and do not seem to care what kind they use.
Primary goal is calorie reduction.
Prefers: sweet taste, avail. in supermarkets, tablets, zero cal, natural prod, feel better about body,
no guilt, satisfies like sugar, diet help, social approval, fam and friends use it
Never People who never use sweeteners, whether they are caloric or not.
Prefers: nutrionally healthy, high wuality, cooking and baking, avail. in supermarkets, convenient,
diet help, satisfies like sugar, friends and family use it, info on packaging
INTRODUCTION CONSUMER
IN
This chapter will identify and characterize the discourses that are in play when CONTEXT
talking about health and dietary habits in Denmark. The discourses represent COMPA
NY
Brand
BRAND
different problems, different solutions and different understandings of health POSITI
ON
in Denmark. Firstly, the chosen texts will be described and their approaches to Market
PRODUC
T
health will be defines. Following, the different health discourses will be analyzed by
looking at the textual and interactional level, where some common perceptions in society will be detected.
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By looking at the way these perceptions are expressed in different media and different contexts, the
discursive power battles will be considered.
The discourse analysis will take point of departure in the women between 20‐34 of age. Since the
descriptive results of the survey (see appendix 8) shows that lifestyle magazines, TV programs, and online
sources influence the eating habits of the respondents, these media will be the objects of analysis. To make
it as relevant as possible, the media assessed will be the media targeting the women of the target group
and certain known personalities that tend to appeal to them will be of interest. This is an indicator of the
women being attainable.
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The nutritionist Christian Bitz has a master of science in human nutrition. He is an author and is a head of
research at Herlev hospital ‐ one of the most exposed personas talking about health in the Danish media.
Besides writing articles every month in the widely read women’s magazine FEMINA, Bitz often appears in
the daily TV show ‘Good morning Denmark’ being their permanent on‐set nutritionist. On top of writing
articles for various magazines and appearing on TV shows, he is touring the country presenting his health
persuasions through seminars, writing books and blogging. Besides the fact that the TV show ‘Good
morning Denmark’ is directed towards people in the age group of 20‐45 (Resen, 2011), especially the
younger segment is to a rising degree watching the show (TBH, 2010). Bitz also appeals to women in that
age group because of his young, modern spirit and healthy appearance. In general, he seems to have a say
in determining the health agenda.
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5.3 CRITICAL ANALYSIS OF THE DANISH HEALTH DISCOURSE
When performing a cursory scan of the Danish media, repeated health topics surface and appear as trends.
Health seems to have infiltrated media vehicles, also the ones that have other primary focus areas e.g.
Fashion Blogs, News, Economy, Lifestyle Magazines, legitimizing it to be a part of the general Danish
lifestyle concerns. Throughout the different eras of health discourses in Denmark, which are often inspired
by international trends, there have been certain demons and angels advised to be avoided and adopted,
respectively. Empty carbohydrates, saturated fats, too many fruits, red meat, and dairy products have been
seen as demons, while vegetables, fish, white meat, healthy fats in avocado and olive oil, and a moderate
intake of fruits, especially the organic ones, have been the angels.
Health has been defined as many things for certain groups of people ‐ for instance, many teenagers sees
being skinny as being healthy, which sometimes turns into extreme behavior and gives rise to eating
disorders such as anorexia, bulimia, and binge eating. Of course these diseases also apply to the general
public. Binge eating, for example, causing various fatal diseases, grabs the attention of the government
whose spending budget on public health was strained due to the excess of overweight Danes (Jastrup, 2007
and Ritzau, 2007). National health campaigns were put into action as to prevent people from gaining more
weight, which started a new wave of health. Obesity became a reality for many people and is still in present
day one of the predominant topics of discussion. Food, being physically active and consuming the right
nutrients is now in the general consciousness of Danish people and for some, it has been taken to the
extreme in more ways. Christian Bitz, the self‐proclaimed ‘food realist’, suggests a philosophy that appeals
to the balanced and commonsensical approach to leading a healthy lifestyle.
The number of health coaches is increasing, but not necessarily with the similar approach to that of
Christian Bitz. There are many health directions represented everywhere, which creates an environment
that enables confusion rather than clarity when it comes to the question: ‘what is a healthy lifestyle?’
Healthy food consumption also becomes an important topic when we look at the social behavior in terms
of ‘hygge’, which is an important concept to the Danish people, but also an extensively debated one. There
are different views as to whether this concept is benevolent because some argue it merely gives an excuse
to addictive food behavior disguised as ‘letting loose’ (Heidi Boye & Frede Bräuner in Nielsen, 2011). The
main trends within the health debate will be found in the following.
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HEALTH DISCOURSES
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In my world, healthy cakes do not exist […] the healthiest is to eat less” (Bitz, 2011, 4:02) after which the TV
hostess repeats his message: “Rather have a delicious, proper quality cake, but take a smaller piece.”
Further, in his video, Umahro says: “If you have coffee or alcohol, then enjoy one unit a day. It is fine with a
cup of coffee, it won’t kill you in any way, but get a good cup of coffee that tastes good” (Umahro, 2011,
4:16).
During the focus group interview, there were not many cues that supported this discourse, but a few were
found when the following question was asked, ”If you sin, would you rather do it properly or would you
take a middle way and think ’Argh, now I take a healthy cake’?” The first reaction “No, uff!” was very
strongly expressed, indicating that the healthy alternative was of absolutely no interest and that it might
even be gross. Some following comments were: “I really like candy. If I HAVE to sin, then this is what I find
most delicious […] I try to limit my intake of red wine, but when I am having red wine, then it should be a
really good one” (Charlotte, focus group, 1:29). This quote expresses the fact that eating the ‘real deal’ is
much more satisfying than trying to compensate with something disappointing. Further ‘if I HAVE to’ and ‘I
try to limit my intake of red wine’ both express reluctance towards sinning and the conviction that less is
better.
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represented by the words presence, deeper conversations, walks and being together. In this article, ‘hygge’
and ‘health’ are seen as opposites and the article even describes the different status that the different
lifestyles have: Being overweight is getting lower and lower status whereas serving carrot sticks and dried
fruit for guests is becoming a trend that gives a higher status.
The ‘unhealthy hygge’ seems to be something very incorporated in the concept of being Danish. Charlotte,
a respondent from the focus group interview who has been living a big part of her life abroad clearly sees
the differences in food culture and also says: ”In Denmark, ‘hygge’ is associated with food and alcohol”
(Charlotte, focus group, 23:43). Nielsen’s article confirms this: “The Danish ‘hygge’ is eating and drinking for
hours, and this is not something people do in other parts of the world. When Americans come to the
country, they do not understand how we can just sit there and eat” (Heidi Boye in Nielsen, 2011, p.55). In
general, there are a lot of different messages in the Danish society telling people what they are allowed to
do and what not, and according to Pia Nielsen, ‘hygge’ is a break from all of this (Nielsen, 2011, pp. 55‐56).
This culture makes it very difficult to change behavior, and as Frede Bräuner expresses it: “Exaclty because
there are so strong powers at play, it also requires a solid effort to turn the ‘hygge’ to a healthy, common
event” (Frede Bräuner in Nielsen, 2011, p.56). Heidi Boye agrees and says: “If one says no to red wine at a
dinner, the ‘hygge’ is devaluated right away, and it gets a different status. There are many unwritten rules
as to how ‘hygge’ should be and if one refuses to be a part of it, there is a risk of getting excluded from the
group” (Heidi Boye in Nielsen, 2011, p.56).
What the article in reality suggests is to start removing the focus from food to a different kind of ‘hygge’– a
‘hygge’ that entails common experiences and deep conversations. The article suggests a holistic view on
health and to start cultivating some more mindfulness‐inspired habits like taking a walk, practicing your
breathing and creating nice surroundings to get stimulated in other ways than through food. The concrete
tips that talk about food all have the same theme: Focus on taste, making your snacks last long, this way
you eat less while still getting satisfied. In a way, stevia does not fit with this discourse because it seems like
two extremes: Either being really unhealthy, or serving carrot sticks. But perhaps stevia could fit in in the
latter because even though there is a tendency that pulls in the healthy direction, there is also a tendency
to take a break from all the rules and bad consciousness – stevia could contribute to a middle way in the
sense that when baking cakes with stevia, you still get something for the ‘hygge’, but you keep it a bit
healthier. For some health concerned people, stevia might even be perceived as fancy and making the
status of the ‘hygge’ increase.
The concept of ‘hygge’ in a health discussion gives rise to the conflict of goals. The focal goal may be to stay
fit, but the strength of the concept ‘hygge’ seams to be used as a means to get around what seems to be a
‘discipline’ goal to a ‘give yourself a break’ goal. Evidently, even though there are expressed goals, it does
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not mean that they will be reached due to the many goals one can having regarding the same thing. Once
again, this discourse seems to point towards the prioritization of letting oneself indulge in the things you
like (and not denying yourself of those things). In the focus group, a commercial from the Trivía brand in
the US was shown (Truvía, 2010). It embraces ‘hygge’ and guilt to a high degree, saying that stevia can
provide you guilt‐free ‘hygge’. But the message of being a wonder product and the solution to all calorie
problems was not seen as a favorable way to brand stevia according to the TA.
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exactly the product to enable a sugar free diet. Finally, many just use any kind of sweetener as long as they
avoid sugar, but information about the natural sweeteners would raise awareness about an ingredient like
stevia.
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group of TA respondents who tends to be more weight‐conscious use sport as a means to attain their
respective health goals. To the sports lifestyle, stevia could easily fit in depending on dietary preference.
Especially if the ones who do sport to stay fit and skinny might be under time pressure, stevia could help
with reducing calories in stead in a natural and health friendly way.
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DISCOURSE 6: BACK TO BASICS (BACK2B)
There are so many different diets, so many fast tricks and methods that claim they can make the process
easier of becoming healthier, losing weight and looking beautiful. The 90’ies were characterized by a boom
in these kinds of diets and methods that continued up through the years, but at the same time this period
was characterized by the Americanization, where many fast food chains popped up and fast meals became
convenient on the go (Boyhus, 1996, pp. 19‐21). There were so many alternatives to real meals and normal,
basic, and healthy food. There was always a parallel focus on real, natural and organic food, but in the
recent years, it has been very debated in the media and has gotten different names now such as “Stone
Age food” [stenalderkost] that both Bitz and Umahro are major proponents of; food that you could get
yourself with the help of own power and bare hands – things like berries, vegetables, fruits, nuts, chicken
and fish.
Also our respondents found this point very important: “For me, health is food without chemicals – pure raw
materials” and Charlotte continues: “Everything organic, good raw materials, one should preferably go to
the farmer to get them […] the fact that it is natural” (Ditte and Charlotte, 2011, 05:08). In line with this
thought, stevia can appeal to the consumer with respect for nature and the fact that it is natural. If branded
in a way appealing to them, stevia can have a change of being integrated in the diets of these consumers.
Nicoline’s (focus group, 06:10) idea about having a balance between body and mind also relates to this
view: “The purer the raw materials are, the better is it for our bodies, and the less energy our bodies have to
use to break it down, and then I believe that you feel better”.
In a world with so many chemicals and artificial additives, we are forced to have an opinion about it and be
actively engaged if we want to avoid all these things. The same with sugar; it is being used in so many
products because of its delicious taste and bulk features that one has to be awake if they want to avoid it.
There is a lot of talk about the fact that, if you use your common sense, you get a long way. In line with this
thinking, quick and smart diets are deemed not to work; a change in lifestyle works if you just eat
commonsensically and think about what you put into your mouth. In the search for good commodities,
Umahro says that if you think about how the animals have lived and lean about the production processes,
eating proteins of good quality will come very naturally. Umahro (2011) speaks strongly in favor of organic,
biodynamic foods or free‐range animals.
One of the reasons why it might not always be easy to follow this way of diet might be because of the high
prices, especially on everything organic, biodynamic and free‐range. The Danish prices are major disablers
for people to follow this BA2B lifestyle.
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WHICH DISCOURSES ARE HEGEMONIC
The first question that the focus group was asked was: “What is health for you?” The three ruling answers
were: 1) Workout (7/7 answered this) 2) Healthy food (6/7 placed healthy food in top three) and 3) Being
happy and in balance (with a couple of exceptions, most of the respondents wrote things related to this
point; things like ‘getting a good night sleep’, ‘meditation’, or ‘having a social life’).
When digging more into the different dynamics in the health debate, these three areas only got more filled
out, creating subcategories and links from one topic to another. Accordingly, the 6 discourses that were
found all relate to one of these three main topics in one way or the other and can therefore all be seen as
subcategories to these.
Both when looking through the Danish media and when talking to the focus group, there is no doubt that a
big part of the health concern for these women is based on the fact that they want to look good. Especially
the media emphasizes most of the tips and methods with the goal of looking good; either to loose the
weight after Christmas or to get ready for bikini in summer, beauty tips to loose wrinkles, to get rid of that
cellulite, to get beautiful nails, skin and hair, and the tips continue. Everywhere there are pictures of the
women who the TA wants to look like, and they often get reminded that they do not – it seems to
constantly be in the back of their minds. So the message of eating healthy food (with the goal of looking
good) is very much in focus and it is seen in many variations through the discourses NoSug, HYG, BACK2B
and GoLess.
There is a dilemma in the way women perceive healthy food according to the focus these women have. If
they want to loose weight, healthy food might be anything fat‐ and sugar‐free – In this case, artificial
sweeteners are then seen as healthy (at least, a healthier compared to sugar and other foods in line with
discourse NoSug). If the focus is to have a healthy body, healthy food will then be everything the BACK2B
and MIND discourses represent. The target group tries to find a balance between the two views and they
try to put together their diet in a way that is both healthy for their bodies but also help them lose weight.
The discourses GoLess, NoSug, and BACK2B all discover the development of the Danish social life anno
2012. Serving healthy foods for guests gains more and more status in the Denmark of today, and especially
in some social circles, candy and cake have become a no‐go. If sweet things are included there is a
tendency to limit them to a few quality cakes from one of the newer, trendy bakeries like Emmerys or
Lagkagehuset, expensive chocolate from the exclusive chocolate store, Summerbird, or healthy alternatives
from the health store that expresses an image of energy, intelligence and wealth. These are some of the
many things that the ‘super woman’ of today wants to exude.
HYG, MIND and NoSug are three hegemonic discourses that capture the main concerns of the TA. The TA
finds that ‘hygge’ is a major challenge, and also do they have a focus on both avoiding sugar completely but
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also being more focused on mindfulness and trying to be healthy mentally and to also forget the constant
feeling of guilt of not constantly looking out for calories. The former is present in both of the latter and are
therefore integrated in both. Conclusively, the two following groups “the weight‐conscious superwoman”
and “the spiritual superwoman” represent the TA’s of the stevia brand. To sum up the goals that may drive
the two groups, the following tables have been constructed:
GOAL HIEARCHY FOR THE WEIGHT‐CONSCIOUS SUPERWOMAN
Goal Level Definition Weight‐conscious
Superwoman
Focal Goal What a person is striving for Loosing/maintaining weight
Superordinate Goals (inferred) Reasons why the person wants Reach ideal skinny body
to achieve the focal goal image. Being attractive.
Being acknowledged by
others
Subordinate Goals Actions that contribute to the Sports and Calorie control
focal goal
GOAL HIEARCHY FOR SPIRITUAL SUPERWOMAN
Goal Level Definition Spiritual Superwoman
Focal Goal What a person is striving for Being nutrionally and
spiritually healthy
Superordinate Goals (inferred) Reasons why the person wants Being balanced, being at
to achieve the focal goal peace with oneself, attain
positivity. Being attractive
without compromising
psysiological health and
happiness.
Subordinate Goals Actions that contribute to the Sports, adequate sleeping
focal goal hours. Consumption of pure
and natural foods. Avoiding
stressfull behavior.
The figure shows that the weight‐conscious practices sports and calorie control in order to lose weight and
become more attractive. It does not mean that they strictly keep to these goals, since practically all
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respondents saw spirituality as an important feature in becoming a balanced person. However, the goals
mentioned are the primary focus of the weight‐conscious superwoman. According to the focus group,
striving to attain an ideal body image is a challenging path to be on and it seems as if they persistently have
the calories in the back of their minds. On the other hand you have the Spiritual Superwoman, who
prioritizes the nutrient content of products, sleep and practice sports in order to stay healthy in both body
and mind. Balance is one of the key words here as well as respecting one’s body. Although the spirituality is
in focus and relaxation is a priority, it does not mean that it is an easy lifestyle to pursue. Just as with the
weight‐conscious superwomen, striving to lead a balanced lifestyle demands a lot effort and time since it
requires actively doing different things like meditation, self‐reflection, etc.
HEGEMONIC TRAITS
These two groups of women have been profiled and their perception of health tells us that a woman
leading a healthy lifestyle is a woman that is physically active, that, to some degree, practices mindfulness
with the aim of avoiding stress and achieving happiness, who eats ‘Stone Age food’, and tries to limit the
intake of sugar and fats. Regarding ‘hygge’, the general opinion is that it does legitimize the consumption of
unhealthy foods, but it is deemed acceptable if it is not done too often. ‘Hygge’ adds value to life and
allows these women to take a break from the strict everyday life where they always think about how to get
through the day without eating that piece of cake. Some women tend to feel guilty after an evening of
‘hygge’ but in the end it is what you eat every day that really counts. Again, returning to the thought about
common sense, most things are acceptable in moderation.
Of course, there are extreme tendencies within the TA who lead either a very strict diet, or a less strict diet,
but these seem to be the main traits of what the TA thinks. The natural factor in sweeteners seems to be an
inflating trend. The environment needs help to stay pure and healthy and so do humans. Consciousness of
being nutritionally healthy and not filling your body with toxicities only seems to increase, but technology
has to evolve to assist in facilitating this lifestyle. Natural HIS must taste better and be more functionally
close to sugar and simultaneously be a safe product to be more attractive.
6.1 INTRODUCTION
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After vacuuming the company, market, product, brand literature and consumer in context, all these parts
are collectively going to build the positioning strategy. Using Jacobsen’s model has proven to be a handy
tool, when building the foundation of a brand position, since the
Consumers
latter required an extensive situation analysis. As aforementioned, in Context
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6.2 BRAND IMAGE
The image of the product is not possible to specify since it does not exist and thus its consumer perception
cannot be detected. However, the image of the product category, the product itself and the company will
also have an impact on the prospective brand image. Product and category‐related image was assessed to
an extent through the research. Perception of and willingness to try stevia showed that the image amongst
the respondents is positive. Through the product assessment, stevia was also seen in an overall positive
light, although category heritage poses a threat to stevia’s image as well as the long approval process.
As for the image of the companies NP Sweet, PureCircle and Nordzucker, they have not been identified, but
should be assessed before proceeding with the full establishment of the brand elements. Also the image of
Nordzucker’s products are very important to assess, since it can very well ‘rub off’ on the stevia sweetener
brand, when consumer’s are informed about the companies behind NP Sweet. Informing consumers and
generally being transparent is crucial in maintaining a strong reputation (Van Riel et al. 2004 in Cornelissen,
2008, p82). Image and identity are closely linked as some parts of the image can become a part of the
identity and vice versa and so the brand identity components will be perceived in some way by the
consumer and ultimately contribute to the brand image. This makes brand identity an important
component of the positioning strategy.
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Same production process as sugar. But other health concerns are spoken of, such as stevia’s
effect on women’s reproduction abilities.
Brewed like tea Limited product portfolio range equals less visibility. Also
the sweetener is highly dependent on the supermarkets
actually taking it in.
Is from the Sunflower Family There are restrictions to how much stevia you can use
per product and also per person. Sometimes the result
will be a not fully sugar free product.
Stevia has a similar taste structure as the one of sugar The fact that it has taken such a long time to be
approved in various regions such as the US and EU might
raise skepticism.
Safe for Diabetics
High solubility
pH Stable
Non‐Fermenting
Good shelf life
Can partially replace sugar or other caloric sweeteners
Taste can be optimized through other caloric or non‐
caloric sweeteners.
Good for dental health – it fights cavities – can thus also
be used in toothpastes.
The product has been on the market for a long time.
This identity element highly pertains to Brand World 1. The brand as product mostly has the features and
story of every other stevia product assessed in the competitive analysis. This means that the characteristics
can give an entry ticket into the category and serve as POP elements. All these characteristics seem to be
closely tied to the PureCircle who is not only a supplier for NP Sweet but for many companies around the
world. NP Sweet has the exclusivity agreement with PureCircle on a B2B level, so in that sense, they are
pretty strong in the Danish market, but regarding the B2C market, the contractual ties are cut and
competitors are free to enter the Danish market with PureCircle as a supplier. What this means is that NP
Sweet no longer can use PureCircle’s background as a product differentiator or advantage, no NP Sweet
must look to the other partner, Nordzucker and contemplate that company’s strength. The NP Sweet stevia
brand has a completely natural background since neither PureCircle nor Nordzucker has produced or
marketed artificial products. This can be an advantage in terms of naturalness and a hurdle in terms of
calories. NP Sweet will be able to leverage the product through its applicability in different products that
can emphasize its benign nature. For instance, stevia can be used in toothpaste and can be the natural
substitute for the artificial sweetener xylitol. If NP Sweet will be one of the first movers in Denmark in
establishing partnerships will established brands like e.g. Colgate, it can enhance their level of awareness
and brand equity. Being apt for diabetics and also supposedly safe enough for children (due to its
naturalness) are also angles to consider if such statements can hold up. All in all, the way to use the product
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characteristics as not only POP but also POD seems to be through co‐branding, ingredient branding or other
types of collaborations and through a detection of the positive characteristics of Nordzucker. In terms of
competitors a benchmark for NP sweet could be the stevia brand from Tate and Lyle. This company also
has experience with sugar and has put sugar/stevia blend products into the market with very natural‐
looking packaging. Identity in terms of taste must be linked to other well‐tasting natural sweeteners as to
enforce this taste identity, such as erythritol and sugar.
BRAND AS ORGANIZATION
Pros Cons
Pure Circle supply chain and profile in general Whether the sugar profile of Nordzucker is a pro or a con
must be detected through image research, because on
one hand it represents calories and all the things you
cannot eat and simultaneously it represents the natural
origin, process and end product sugar.
Global Stevia Institute (information/education) The fact that LBJ, the CEO of NP Sweet was formerly an
employee at Nordic Sugar may taint his approach and
priorities of NP Sweet and the stevia considerations. For
instance, the first product they consider to put on the
market if they are to make a table top would be a blend
of stevia and sugar. Which is not in itself a bad initiative
but the focus on sugar may blind the opportunities of
zero calorie stevia products.
Sustainability, fair trade and natural profile (CSR) Nordzucker needs to be more integrated into the image
of NP Sweet, since it is not sustainable to use PureCircle
as the main bearer of the corporate image.
Trustmark They must be sure to be extensive in their stakeholder
and competitor assessment and not be limited by the
focus on sugar. In this way the identity will hold stronger
and be more preemptive in terms of competitive attack.
There are strong competitors in the international B2C
market so if the identity assessment is not held up againt
ALL relevant stakeholders NP Sweet will be easily blind‐
sighted.
PureCircle is world leader in stevia production
Nordzucker’s distribution channels
Familiarity and Local Profile. Nordzucker is a Nordic
company with Dansukker in their product portfolio which
is a household brand in Denmark
PureCircle is global and can appeal to consumers beyond
the Denmark
This identity aspect highly pertains to all three Brand Worlds having the physical elements of the
organization as well as the people and stories told. PureCircle is highly elaborated, but Nordzucker must
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also be integrated into the corporate identity profile to a much higher degree, since this will also reflect on
the stevia brand identity. Utilizing every bit of PureCircle’s Profile to establishing a credible and attractive
product that can truly live up to the POPs in the category is naturally something NP Sweet is doing and
should continue to do. This profile can naturally be used against the small players in the specialty stores
that are not seared with CSR initiatives. But overall, just like e.g. Pure Via, and Canderel, they emphasize
the distributor and not the supplier of the company, since many share the same suppliers. A more
elaborate value chain analysis and brand audit of Nordzucker could enrich the brand as organization
identity of NP Sweet. Now switching to a very different lane that pertains highly to Brand World 2
BRAND AS PERSON
Pros Cons
Healthy Weight obsessed
Wholesome Compromising nutrition
Calorie‐conscious Counts every single calorie
Light‐hearted Stressed
Slim and active Dieting dominates thoughts
Busy Losing sight of being happy in the an uncompromised
mission to be skinny (beautiful).
Multi‐tasking Hygge
Hygge Unavailable
Spiritual and being in the moment Might be a little dangerous
Balanced between physical and mental health
Loves to indulge but tries to be disciplined about it
Conscious about ideal body images
Responsible
Convenient
Informative
Pureness
Letting go of control and embracing common sense
The brand as a person is inclined to be healthy and active without being too controlling in leading this
lifestyle. The brand serves as a helper in terms of calorie reduction, but what kind of helper needs to be
further specified, since there are already umpteen sweeteners having this function. ‘Feeling Better about
Body’ is one of the much valued psychological attributes and this could be one of the helping functions of
the brand. Being healthy as a person does not only entail physiological health – it also pertains to mental
health. Pureness of the food and beverages you consume also adds to the overall health of the person.
How do you align the goal of healthy dieting together with the busy everyday life, where you need some
structure and planning to get through the day? Goal alignment is very difficult since the different goals or
event the different levels of goals can be conflicting. Indulgence seems to be just as highly valued as being
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healthy and can thus be an important brand element but it is also accompanied with a sort of discipline.
There are some ‘Brand as Person’ elements that will can be used for POP, such as the rudimentary aspects
of health, diet and naturalness, but overall the brand as person is an opportunity for NP Sweet to create
the POD of the brand. Having the elements found so far it could be interesting for NP Sweet to dive even
further into the person traits taking point of departure in the findings of this report.
BRAND AS SYMBOL
Pros Cons
Leaf
Strong artificial colors
Green Bottles and glasses that looks like gives associations to
chemistry labs (cf. glasses above and SteSweet
packaging)
Nature E‐Number
Farmers in stevia fields Placement in supermarket (next to artificial sweeteners)
Hand planted Cannot be called natural product but only natural origin
Granulate stevia can invoke associations to sugar Stevia does not truly reflect what is in the product since
the components used are called steviol glycosides, which
is not a very marketable name.
South American terrain NP Sweet calls their B2B product stevia and does not
seem to be keen on calling it anything else, even if it
were a B2C product
PureCircle Trustmark It is called an additive
Belongs to Sunflower family (natural and familiar
association)
Extracted like tea (illustrates natural process)
PureCircles Branding initiatives
PureCirlce name / Nordzukker /NP Sweet name
PureCircle corporate story
Nordzuckers natural background
Sold in specialty stores (Helsebutikker)
If approved to be used in organic products it would be
beneficial for NP sweet and could also revolutionize the
organic sector that has been limited to making products
with caloric sweeteners.
NP Sweet logo
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The ‘Brand as Symbol’ highly pertains to Brand World 3. On one have you have the chemical and artificial
associations and on the other you have the natural and pureness. They are indeed opposites and it is
crucial to be consistent in not using elements in the brand position that would signal artificial. As stated in
the literature review by Grunert et al (2011), people who are health conscious are more likely to interpret
claims as risky, and further “Our senses are more attuned to danger detection than expectations of sensory
delight” (Lindström 2 2005, p84). This supports the fact that it is important to eradicate all signals that may
help the consumer on its way to interpret symbols in a negative light. Stipulating where the sweetener can
be purcahsed is also a way to send a signal of the validity of stevias natural heritage, since e.g. (health)
specialty stores conceptually only carry pure and healthy goods. If the natural is to be believable, it is
argued that the packaging must differentiate from the looks of the artificial sweeteners and refelct the
whole, CSR friendly and natural background of NP Sweet like e.g. Tate & Lyle’s packaging. The use of
symbols is also a chance for NP Sweet to differentaite themselves from the competitors, as well as
ascertaining their position in the sweetener category which makes these brand identity elements fit for
both POP and POD.
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deliverable POD characteristics so far would be the packaging design, since so far no competitors in the
Danish market have differentiated themselves that much from the packaging of the artificial sweeteners
and also the main part of purchase decisions are made in‐store (cf. Lindström in Literature Review).
The brand mantra and core brand associations are nearly impossible to determine when no more PODs are
present to choose from. Indeed, naturalness, purity and health seem to be components that must be
included in the development of brand mantra and brand associations. A viable identification of these
requires further research and a re‐distribution of emphasis, so that both Nordzucker and PureCircle are
included in the branding and communications platform.
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more difficult. Alliances with established brands could give the edge for less established but quality‐
conscious companies like NP Sweet, while hesitant and cautious market approach will probably give
anything else than an advantage. To be bought, one must be seen and thus initiatives to stand out of the
crowd is crucial, even more when the market seems to be revitalizing. If you do not brand yourself, which
in other words would be distinguish yourself from the rest of the products and if you do not give the
consumer a reason to buy your product – you will most likely go unnoticed and this will affect the bottom
line. Branding is a useful tool to say ‘this is what I have to offer and these are the reasons why it would add
value to your life’. What NP Sweet should focus on when branding stevia is naturalness, quality and
sincerity considering the preferences of the TA. The already established image of the sweetener category as
something negative and artificial leaves NP Sweet with a need for differentiating the product from these. A
specific recommendation is to create a brand that shows naturalness both in material, color and logo.
Whether NP Sweet will be able to use the leaf of the stevia plant is unknown since it is still debated, but
showing the ingredient would be favorable as opposed to just writing ‘stevia’ on the packaging. NP Sweet
could use the history of the stevia plant and make the consumer think about the local farmers in South
America when they buy the product – or something similar that awakens interest with the right consumer.
This would at least stand out in the crowded market of artificial sweeteners, and since Tate & Lyle was
deemed as the most interesting brand, benchmarking can be done to some degree. Finally, the message
with stevia as a wonder product and as the solution to all health problems should according to the TA not
be the focus ‐ it should be taken down at a level, where Danes would find it trustworthy. Many health
conscious consumers are skeptical, and therefore they both need facts and a story that appeals to their
interests and personality.
CONCLUSION
The Danish health debate seems to be perpetual, but the concept of health is adapting as society and the
concept of self‐progresses. One way of being healthy is to manage calories by consuming HIS, since most of
them contain zero calories. HIS seem to be a stigmatized food category and difficult to brand – in fact the
level of branding activity of sweeteners in Denmark is quite difficult to detect. Stevia has now entered the
market and may enable higher level of branding activity.
The company, NP Sweet, is a JV between PureCircle (stevia market leading producer/seller) Nordzucker
(sugar producer/seller). NP Sweet sells pure stevia and stevia/sugar blend. Contractually, PureCircle can
only use Nordzucker as a supplier on the B2B market – but not for B2C. The benefit for PureCircle is gaining
access to Nordzucker’s established distribution channels. On the other hand Nordzucker purchases stevia at
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a low market price from PureCircle as well as reaping the benefits of PureCircle’s good name, performance
and top quality supply chain.
As a product stevia seem to have desirable attrivutes – natural with no calories – but the category stigma as
well as the slow and skeptical approval process and market entry, might make consumers wonder whether
stevia is too good to be true? Thus far, the product claims seem to hold up and the health scares remain as
speculative.
Stevia seems to have a positive perception, positive innate qualities and an increasing amount of suppliers
are showing up in the competitive field. Both within supermarket and natural sweeteners, Multisød was
seen as one of the biggest threats due to its natural, affordable and good tasting profile. Also Hermesetas
has a known brand, and now also a stevia product, and so it may point. Of stevia sweeteners
internationally, Truvia and Pure Via would be the significant threats while Tate & Lyle would probably be
the most direct threat since they also offer the sugar/stevia blend and keeps a very natural differentiated
look to its brand and packaging. Of local stevia providers, it is difficult to identify the biggest threat.
Multisød seems to be of biggest competition with its low price and natural and calorie free product.
Hermesetas Stevia may be the most liked brand in Denmark, but its heritage is comprised by artificial
products. Then you have the specialty store products like Sukrin, some of which are on price levels beyond
comprehension. Given their small scale production, they are not considered significant threats.
A brand position model that embraces all brand worlds – the physical, the psychological and the social is
chosen. Also the model(s) has to be applicable, have a strategic overview as well as the tactical
instruments. Keller provides the strategic overview of branding, identity, image and positioning, while
Aaker brings the tactical brand identity element detector. Both models embrace the 3 brand worlds.
Research methods are both descriptive and explorative through the use of an online survey published on
facebook and a focus group of 7 women within the age of 20‐34. The data of the online survey is processed
through SPSS. The output primarily reveals which brand attributes from the 3 Brand worlds are ranked the
highest overall through Wilcoxon tests. These show that the Physical Brand World 1 is rated the highest
followed by the Social and lastly the Psychological:
RANKING ORDER BRAND ATTRIBUTES ALL WORLDS
1. High Quality (PH) 6. Nutritionally healthy (PH) & 6. Zero Calories (PH)
2. Price (PH) 7. Positive Media (S)
3. Available in Supermarkets (PH) 8. Info on Packaging (S) & 8. Positive Perception (PS)
4. Sweet taste (PH) 9. Easy Info Access (S)
5. Natural Product (PH) & 5.Positive WOM (S) 10. No Guilt (PS)
11. Family Uses It (S)
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Through a Mann‐Witney U test test five consumer profiles are identified: the ‘Natural’, the ‘Artificial’ the
‘Never’, the ‘Healthy’ and the ‘Unhealthy’. The last group yielded no clear preferences, but the rest of the
groups had a list of attribute preferences:
Artificial People who use artificial sweeteners and do not seem to care what kind they use.
Primary goal is calorie reduction.
Prefers: sweet taste, avail. in supermarkets, tablets, zero cal, natural prod, feel better about body,
no guilt, satisfies like sugar, diet help, social approval, fam and friends use it
Never People who never use sweeteners, whether they are caloric or not.
Prefers: nutrionally healthy, high wuality, cooking and baking, avail. in supermarkets, convenient,
diet help, satisfies like sugar, friends and family use it, info on packaging
Turning to the results of the focus group, the data from this group is primarily used to profile the target
audience and this is executed when assessing the consumers in context. The context is defined by
performing a CDA of the Danish health discourse. The discourses are found by analyzing 4 texts and the
discourses found are Go All Out but Eat Less, Hygge, Sugar is a NO‐NO, Physical Activity Equals Health,
Mindfulness, and Back to Basics. The analysis also showed that women feel like they have to be a
superwoman and live up to many different expectations. Two TAs were defined from this Analysis: the
‘Weight‐Conscious Superwoman’ and the ‘Spiritual Superwoman’ where the former has primary focus on
the weight and calorie counting, while the Spiritual Superwoman seem to have mindfulness as primary
focus.
The brand image and identity were subsequently detected with the aim of building the brand position.
Two elements were to be determined – POPs and PODs. The POPs were very much linked to all the
attributes that PureCircle could bring to the table, such as the valuable supply chain, CSR aspects, trust
mark, industry leading product and so forth. Several distributors have PureCircle as supplier and in the B2C
market, Nordzucker and PureCircle’s exclusivity contract is no valid. This means that other companies with
PureCircle has supplier can enter the Danish B2C market and thus the NP Sweet cannot use PureCircle’s
attributes as a POD. NP Sweet should dig deeper into the capabilities and attributes of Nordzucker and the
JV NP Sweet and use those characteristics as POD. The PODs that are possible to detect establish are the
ones related to Brand‐as‐Person, since they are based on the consumer analyzed, which were attributes
104
such as weight‐conscious, spiritual, balanced in body and mind, sporty, happy super woman. These PODs
are very TA specific and it is Important to note that they are in no way final PODs since the consumers also
need further exploration both in terms of the two TAs found but also in terms of other segments identified.
Since there are no absolute PODs defined, it was not possible to capture a brand mantra and core brand
associations. For recommendations, NP Sweet should assess the value chain and perform a brand audit on
Nordzucker and NP sweet so that they can find some characteristics that can help that start building a
strong brand that is differentiated, favorable and can hold its strength both in the sweetener and sugar
market. NP Sweet must saddle up for the increased stevia competition, increased number of suppliers, and
the probable entry of new natural sweeteners. Is branding seen as the holy grail to company and brand
success? – no, but it is surely seen as a necessary tool to get attention and increase awareness in the
consumer market place crowded with information, an instrument to deal with the stigma in the sweetener
industry, and to gain market share, because people trust and favor your brand over the rest of the
products.
EVALUATION OF REPORT
The intent of the report was to create a position for stevia on the Danish market. It showed to be more
difficult to obtain information about customers as well as the market and the competition. This led to
analysis of the market and the customers that does not take all aspects into account and that is deficient in
some ways. Nevertheless, it was possible to get an idea of the major important players in the market and to
create a picture of the dynamics that play a role.
According to the research, one of the most important things was to fully understand the sweetener
consumer and his/her preferences. The execution of the questionnaire survey could have been better since
it both showed to be too long, but also the questions should have been made more analysis friendly.
Further, there were two foci in the survey: Profiling of consumer and brand assessment. It would have been
more structured with only one focus. Thus, the analysis of the output resulted to be complicated, and as a
result, it was not possible to do the planned Chi‐Squared tests with significant results, nor was it possible to
compare different populations against each other.
The interesting thing was to see which groups prefer the different attributes. The validity of the results can
be discussed since both the representation was limited, and also the construction of the groups in the
analysis of the Mann‐Whitney U outputs can be discussed, but it did give an indication of preferences
within the groups. The results are clearly affected by the methods used.
On the other hand, the focus group was a convenient and relevant way of obtaining relevant data, which
would have been more relevant if done more times. In general, the methods used could have been
105
different and could have provided more relevant data. As mentioned in the conclusion, more experimental
methods could have been used, i.e. ethnography, observations, or similar. This would give a more in‐depth
view of the consumer and their preferences.
Regarding the literature, it was assumed that all literature was not scanned. This resulted in the later
finding of literature from Percy, who includes the social aspect into branding. Thus, there is more theory
out there including social and contextual aspects, which maybe could have been more relevant for the
report, but the theory used still showed to be fit for the purpose.
According to the CDA, another opportunity would have been to use cultural analysis, which is close to CDA.
This would have given the analysis a broader and perspective, not focusing on specific language parts so
much. There are also other types of discourse analysis that could have been used, but since the goal was to
find the hegemonic discourses and trends, the CDA was found most relevant amongst these.
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http://www.fri.dk/velvaere/chris‐macdonald‐saadan‐forbraender‐du‐mest‐under‐traening.
Med24.dk (2012): Hermesetas blå ‐ 1400 stk. www.med24.dk. Med24.dk – din danske sundhedsbutik.
Retrieved January 3, 2012 from the World Wide Web:
http://www.med24.dk/madvarer/sodemidler/hermesetas‐bla‐1400‐stk‐
/product_info.php/cPath/458_557/products_id/4125.
med24.dk HR (2012): Hermesetas Rød – 60 stk. Med24.dk. Retrieved January 4, 2012 from
http://www.med24.dk/madvarer/sodemidler/hermesetas‐rod‐650‐stk‐
/product_info.php/cPath/458_557/products_id/4124.
Ministry of Food, Agriculture and Fisheries HP (2012): http://www.fvm.dk/. Retrieved February 14, 2012.
Mysupermarket.co.uk (2012): Canderel Spoonful Granulated Sweetener (75g). www.mysupermarket.co.uk.
Retrieved January 7 from
http://www.mysupermarket.co.uk/#/shopping/findproducts.aspx?query=canderel%20sweetener.
Møhl, Bo (2011): Anmeldelse buddhas veje. en introduktion til buddhistisk psykologi. Retrieved March 2,
2012 from http://politiken.dk/kultur/boger/faglitteratur_boger/ECE1366395/professor‐laver‐ambitioest‐
projekt‐om‐buddhistisk‐psykologi/.
Naturoghelse.dk (2012): Birkesød Xylitol 800 g. www.naturoghelse.dk. Retrieved March 2, 2012 from
http://www.naturoghelse.dk/shop/birkesoed‐xylitol‐800‐245p.html.
112
Netspiren.dk (2012): Sukrin naturligt sødemiddel – 500 gram. www.netspiren.dk. Retrieved March 2, 2012
from http://www.netspiren.dk/pi/Sukrin‐naturligt‐soedemiddel‐500‐gram‐18356‐698.aspx.
Nordic Sugar HP (2011): Nordic Sugar’s homepage: http://www.nordicsugar.com/. Retrieved October 2,
2011.
NP Sweet HP (2011): NP Sweet homepage: http://www.npsweet.com/. Retrieved in 2011.
Oxford English Dictionary (2011): Equity. www.oed.com. Retrieved December 22, 2011 from
http://www.oed.com.esc‐web.lib.cbs.dk/view/Entry/95855?redirectedFrom=ingredient#eid.
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http://www.pricerunner.dk/cl/566/Kosttilskud?other_hits=620:hermesetas;;;&q=hermesetas&ref=redirect
&search=hermesetas&sort=4&sp=1.
PureCircle AR (2011): PureCircle Annual Report 2011. Retrieved from www.purecircle.com October 13,
2011.
PureCircle HP (2012): PureCircle’s Homepage: http://www.purecircle.com/. Retrieved September 2011.
PureCircle Trustmark (2011): Trust Mark. Retrieved August, 15, 2011 from
http://www.purecircle.com/company/advocacy/stevia‐purecircle‐trust‐mark.
Resen, Morten (2011): Go' morge n Danmark svarer på kritikken. Retrieved on October 2,
2011 from http://s r.tv2.dk/index.php?no_cac he=1&id=5093&pa ge=6&page2.
Ritzau (2007): Fedme koster samfundet milliarder af kroner. www.epn.dk. Retrieved November 17, 2011
from http://epn.dk/samfund/article950461.ece.
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2, 2012 from http://www.cargill.com/news/releases/2012/NA3053797.jsp.
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from
http://www.sst.dk/Sundhed%20og%20forebyggelse/Fysisk%20aktivitet/Anbefalinger%20til%20voksne.aspx
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http://www.superbest.dk/produkt/sukkererstatning‐perfect‐soed.
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http://www.superbest.dk/produkt/multisød‐sødemiddel.
Sweetpoison HP (2012): http://sweetpoison.com.au/. Retrieved February 16, 2012.
113
Tate & Lyle AR (2011): Tate & Lyle Annual Report: Performance highlights. Retrieved January 4, 2012 from
http://annualreports.tateandlyle.com/2011/ara/businessreview/performancehighlights.html?cat=m.
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http://www.youtube.com/watch?v=9VyMak‐fZFw.
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https://www.truviastore.com/product.php?product_id=4&category_id=2
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xylitol.
114
APPENDIX
d
Varemærke Virksomhed
Servicydelser
B2B
B2C
Product Private Labels Mærkevare
Produkt
One‐to‐one Brand Equity
Det fysiske Privat
Relationship
Shareholder Production Service
Produkt
Val e
Management BRANDING
Organisation
Corporate
Partnering
Image
Forening
Offentlig
Borger
Borger
Branche Politisk
Forbruger
Region
Konkurrenter
Politiske Borger
Kultur
Nation
115
Kategorier
Marked
Samfund
Social klasse
Individ
Source: (Jacobsen, 1999, p12)
116
Sharp
sweetness
Sweet’N low
with
Saccharin HI 300‐500 High 0 tabletop from
bitter/metallic
USA, Soft drinks
aftertaste
4
(but used
Sweetener as
‘Excellent’ in to small
Nutrasweet,
sweetness quantities
Aspartame HI 200 Low Canderell,
with lingering to provide
Equal Soft
aftertaste any
drinks
significant
amount)
Sweeteners
Sharp Sunett and
sweetness Sunnette,
Acesulfame
HI 150 High with 0 pharmaceutical
‐K (Ace‐K)
bitter/metallic products,
aftertaste drinks, tooth
paste, baking
Unpleasant Several
aftertaste but products but
Cyclamate HI 30 High better than 0 has been
saccharin and banned in e.g.
Ace‐K jam and deserts
Taste is
extremely
Sweetener
close to sugar
Xylosweet,
and has a
Xylitol BULK 1 High 2,4 chewing gum,
cooling taste
toothpaste,
that is fit for
pastilles
mint‐flavored
product
Sweetness Chewing gum,
Sorbitol BULK 1,6 High 2,4
with a clean cakes and
117
cool ‘pleasant’ cookies,
taste chocolate
STABILITY
RELATIVE DURING
SWEETENER HI or CALORIES PER MAIN PRODUCT
SWEETNES FOOD TASTE QUALITY
NAME BULK GRAM USE
S PROCESSI
NG
Delayed onset 4 May only be used
Thaumatin HI Up to 3000 High and prolonged (because it is a as a flavor
aftertaste protein) enhancer
Rapid onset of
sweetness and
rapid decline,
followed by
slightly lingering Sweetener, food
Monatin HI 2000 High sweetness. 0 and drink
Taste profile products
closest to sugar
compared to all
other natural HI
sweeteners
Sweetener under
the name PureLo
Licorice/Carame A low amount,
Luo Han and
HI 300 High l burnt side‐ depends on the
Guo FruitSweetness,
taste form t is used in
used as a flavor
modifier
Tabletops Truvia
Sharp and PureVía, soft
sweetness and drinks and
Stevia HI 200‐300 High slight delay with 0 better‐for‐you
Bitter/Licorice products,
taste especially
vitamin waters
118
Sweet taste, 0 (around 0,2
Sweeteners
exactly like kcal per gram,
Sukrin and
sugar, but has a which in some
Erythritol BULK 0,7 High Multisød, cakes,
slight, mint‐like, countried is
cookies and
cooling effect, labeled as 0
biscuits
lingers poorly kcal)
Sources: Walters (2008), Lindley
(2010), Ecogreen (2004), and Amino et.
Al., 2004).
119
Appendix 2: Integrated Supply Chain
Source: PureCircle 2011
120
Appendix 3: Wilcoxon Physical Brand Attributes
DENOTATIONS: N is the count of negative (neg), positive (pos), and tied (tie) responses. Be aware of
the fact that all the counts should add up to the respondent number of 146, but this total number
varies from 144‐146 given technical mistakes in the survey.
RESULTS: e.g. If p is higher than n Sweet taste ranks higher
H0: e.g. Sweet taste is no more and no less important than the other physical attributes, meaning
that they are valued the same.
TESTING ORDER PHYSICAL BRAND ATTRIBUTES
1. Sweet Taste 10. Crunch
2. Physical Design 11. Zero Calories
3. Packaging Design 12. High Quality
4. Natural Packaging 13. Nutritional Health
5. Powder 14. Natural Product
6. Granulate 15. Cooking Baking
7. Liquid 16. Light Weight
8. Tablet 17. Available in Supermarkets
9. Price 18. Color
SWEET TASTE VERSUS […]
VARIABLE RESULT (N: n,p,t) SIGNIFICANCE H0 Sweet Taste Ranks
[...] neg pos tie p Reject./Not Higher/Lower/Tied
Funct. Packaging 18 49 79 p=0.120, p<0,05 Rejected Higher
Packaging Design 14 83 48 p=0,000, p<0,05 Rejected Higher
Natural Packaging 16 84 46 p=0,000, p<0,05 Rejected Higher
Powder 5 98 43 p=0,000, p<0,05 Rejected Higher
Granulate 9 93 44 p=0,000, p<0,05 Rejected Higher
Liquid 8 95 43 p=0,000, p<0,05 Rejected Higher
Tablet 15 92 39 p=0,000, p<0,05 Rejected Higher
Price 34 32 79 p=0,420, p>0,05 Not (tied)
Crunch 9 92 45 p=0,000, p<0,05 Rejected Higher
Zero Calories 39 38 67 p=0,496, p>0,05 Not (tied)
High Quality 49 30 66 p=0,122, p>0,05 Not (lower)
Nutritional Health 42 39 64 p=0,456, p>0,05 Not (lower)
Natural Product 52 40 54 p=0,146, p>0,05 Not (lower)
Cooking Baking 37 55 54 p=0,008, p<0,05 Rejected Higher
Light Weight 13 101 32 p=0,000, p<0,05 Rejected Higher
Avail. Sprmarket 44 36 66 p=0,351, p>0,05 Not (lower)
Color 27 66 53 p=0,000, p<0,05 Rejected Higher
121
FUNCTIONAL PACKAGING VERSUS […]
VARIABLE RESULT (N: n,p,t) SIGNIFICANCE H0 Functional Pack. Ranks
[…] neg pos tie P Reject./Not Higher/Lower/Tied
Packaging Design 6 65 74 p=0,000, p<0,05 Rejected Higher
Natural Packaging 17 67 62 p=0,000, p<0,05 Rejected Higher
Powder 9 82 55 p=0,000, p<0,05 Rejected Higher
Granulate 19 78 49 p=0,000, p<0,05 Rejected Higher
Liquid 12 81 53 p=0,000, p<0,05 Rejected Higher
Tablet 11 71 64 p=0,000, p<0,05 Rejected Higher
Price 54 23 68 P=0,001, p<0,05 Rejected Lower
Crunch 13 75 58 p=0,000, p<0,05 Rejected Higher
Zero Calories 57 30 57 p=0,150, p>0,05 Rejected Lower
High Quality 66 18 61 p=0,000, p<0,05 Rejected Lower
Nutritional Health 54 31 60 p=0,180, p>0,05 Not (lower)
Natural Product 65 24 57 p=0,000, p<0,05 Rejected Lower
Cooking Baking 43 45 58 p=0,370, p>0,05 Not (tied)
Light Weight 9 89 48 p=0,000, p<0,05 Rejected Higher
Avail. Sprmarket 55 18 73 p=0,000, p<0,05 Rejected Lower
Color 34 48 64 p=0,030, p<0,05 Rejected Higher
PACKAGING DESIGN VERSUS […]
VARIABLE RESULT (N: n,p,t) SIGNIFICANCE H0 Packaging Design Ranks
[…] neg pos tie p= Reject./Not Higher/Lower/Tied
Natural Packaging 40 32 73 p=0,150, p>0,05 Rejected Lower
Powder 35 57 53 p=0,005, p<0,05 Rejected Higher
Granulate 40 47 58 p=0,321, p>0,05 Not (Higher)
Liquid 33 52 60 p=0,029, p<0,05 Rejected Higher
Tablet 40 49 56 p=0,191, p>0,05 Not (Higher)
Price 86 6 55 p=0,000, p<0,05 Rejected Lower
Crunch 40 40 56 p=0,635, p>0,05 Not (Tied)
Zero Calories 85 19 39 p=0,000, p<0,05 Rejected Lower
High Quality 93 4 47 p=0,000, p<0,05 Rejected Lower
Nutritional Health 81 16 47 p=0,000, p<0,05 Rejected Lower
Natural Product 91 12 42 p=0,000, p<0,05 Rejected Lower
Cooking Baking 63 21 61 p=0,000, p<0,05 Rejected Lower
Light Weight 29 58 58 p=0,001, p<0,05 Rejected Higher
Avail. Sprmarket 88 8 49 p=0,000, p<0,05 Rejected Lower
Color 61 23 61 p=0,000, p<0,05 Rejected Lower
122
NATURAL PACKAGING VERSUS […]
VARIABLE RESULT (N: n,p,t) SIGNIFICANCE H0 Natrl Packaging Ranks
[…] neg pos tie p Reject./Not Higher/Lower/Tied
Powder 22 56 68 p=0,000, p<0,05 Rejected Higher
Granulate 28 45 73 p=0,037, p<0,05 Rejected Higher
Liquid 21 50 75 p=0,001, p<0,05 Rejected Higher
Tablet 32 46 68 p=0,028, p<0,05 Rejected Higher
Price 79 7 59 p=0,000, p<0,05 Rejected Lower
Crunch 29 38 79 p=0,116, p>0,05 Not (higher)
Zero Calories 82 17 45 p=0,000, p<0,05 Rejected Lower
High Quality 93 4 48 p=0,000, p<0,05 Rejected Lower
Nutritional Health 82 12 51 p=0,000, p<0,05 Rejected Lower
Natural Product 92 4 50 p=0,000, p<0,05 Rejected Lower
Cooking Baking 66 27 53 p=0,000, p<0,05 Rejected Lower
Light Weight 21 58 67 p=0,000, p<0,05 Rejected Higher
Avail. Sprmarket 85 10 51 p=0,000, p<0,05 Rejected Lower
Color 57 30 59 p=0,005, p<0,05 Rejected Lower
POWDER VERSUS […]
VARIABLE RESULT (N: n,p,t) SIGNIFICANCE H0 Powder Ranks
[…] neg pos tie p Reject./Not Higher/Lower/Tied
Granulate 29 14 103 p=0,021, p<0,05 Rejected Lower
Liquid 28 25 93 p=0,309, p>0,05 Not (lower)
Tablet 28 38 80 p=0,066, p>0,05 Not (higher)
Price 98 5 42 p=0,000, p<0,05 Rejected Lower
Crunch 43 23 80 p=0,014, p<0,05 Rejected Lower
Zero Calories 90 10 44 p=0,000, p<0,05 Rejected Lower
High Quality 109 5 31 p=0,000, p<0,05 Rejected Lower
Nutritional Health 95 4 46 p=0,000, p<0,05 Rejected Lower
Natural Product 108 7 31 p=0,000, p<0,05 Rejected Lower
Cooking Baking 80 14 52 p=0,000, p<0,05 Rejected Lower
Light Weight 34 34 78 p=0,000, p<0,05 Rejected Tied
Avail. Sprmarket 98 8 40 p=0,000, p<0,05 Rejected Lower
Color 69 16 61 p=0,000, p<0,05 Rejected Lower
GRANULATE VERSUS […]
VARIABLE RESULT (N: n,p,t) SIGNIFICANCE H0 Granulate Ranks
123
[…] neg pos tie p Reject./Not Higher/Lower/Tied
Liquid 18 30 98 p=0,140, p>0,05 Not (higher)
Tablet 35 34 77 p=0,875, p>0,05 Not (lower/tied)
Price 94 7 44 p=0,000, p<0,05 Rejected Lower
Crunch 28 24 94 p=0,629, p>0,05 Not (lower)
Zero Calories 83 14 47 p=0,000, p<0,05 Rejected Lower
High Quality 97 5 43 p=0,000, p<0,05 Rejected Lower
Nutritional Health 86 9 50 p=0,000, p<0,05 Rejected Lower
Natural Product 102 9 35 p=0,000, p<0,05 Rejected Lower
Cooking Baking 72 15 59 p=0,000, p<0,05 Rejected Lower
Light Weight 23 48 75 p=0,016, p<0,05 Rejected Higher
Avail. Sprmarket 95 8 43 p=0,000, p<0,05 Rejected Lower
Color 60 21 65 p=0,000, p<0,05 Rejected Lower
LIQUID VERSUS […]
VARIABLE RESULT (N: n,p,t) SIGNIFICANCE H0 Liquid Ranks
[…] neg pos tie P Reject./Not Higher/Lower/Tied
Tablet 29 23 94 p=0,117, p>0,05 Not (lower)
Price 95 5 45 p=0,000, p<0,05 Rejected Lower
Crunch 38 26 82 p=0,070, p>0,05 Not (lower)
Zero Calories 88 7 49 p=0,000, p<0,05 Rejected Lower
High Quality 97 4 44 p=0,000, p<0,05 Rejected Lower
Nutritional Health 85 4 55 p=0,000, p<0,05 Rejected Lower
Natural Product 98 5 43 p=0,000, p<0,05 Rejected Lower
Cooking Baking 75 9 62 p=0,000, p<0,05 Rejected Lower
Light Weight 32 40 74 p=0,196, p<0,05 Not (higher)
Avail. Sprmarket 93 7 46 p=0,000, p<0,05 Rejected Lower
Color 65 20 61 p=0,000, p<0,05 Rejected Lower
TABLET VERSUS […]
VARIABLE RESULT (N: n,p,t) SIGNIFICANCE H0 Tablet Ranks
[…] neg pos Tie p Reject./Not Higher/Lower/Tied
Price 84 4 57 p=0,000, p<0,05 Rejected Lower
Crunch 40 38 68 p=0,685, p>0,05 Not (lower)
Zero Calories 82 11 51 p=0,000, p<0,05 Rejected Lower
High Quality 95 8 42 p=0,000, p<0,05 Rejected Lower
Nutritional Health 81 13 51 p=0,000, p<0,05 Rejected Lower
Natural Product 93 10 46 p=0,000, p<0,05 Rejected Lower
124
Cooking Baking 77 21 48 p=0,000, p<0,05 Rejected Lower
Light Weight 32 46 68 p=0,024, p<0,05 Rejected Higher
Avail. Sprmarket 85 6 55 p=0,000, p<0,05 Rejected Lower
Color 59 24 63 p=0,000, p<0,05 Rejected Lower
PRICE VERSUS […]
VARIABLE RESULT (N: n,p,t) SIGNIFICANCE H0 Price Ranks
[…] neg pos Tie p Reject./Not Higher/Lower/Tied
Crunch 7 93 45 p=0,000, p<0,05 Rejected Higher
Zero Calories 30 36 78 p=0,199, p>0,05 Not (higher)
High Quality 39 24 82 p=0,358, p>0,05 Not (lower)
Nutritional Health 28 26 80 p=0,064, p>0,05 Not (lower/tied)
Natural Product 42 32 71 p=0,358, p>0,05 Not (lower)
Cooking Baking 20 52 73 p=0,000, p<0,05 Rejected Higher
Light Weight 5 101 39 p=0,000, p<0,05 Rejected Higher
Avail. Sprmarket 25 18 102 p=0,597, p>0,05 Not (lower)
Color 17 64 64 p=0,000, p<0,05 Rejected Higher
CRUNCH VERSUS […]
VARIABLE RESULT (N: n,p,t) SIGNIFICANCE H0 Crunch Ranks
[…] neg pos Tie p Reject./Not Higher/Lower/Tied
Zero Calories 84 15 45 p=0,000, p<0,05 Rejected Lower
High Quality 97 6 42 p=0,000, p<0,05 Rejected Lower
Nutritional Health 88 13 44 p=0,000, p<0,05 Rejected Lower
Natural Product 99 6 41 p=0,000, p<0,05 Rejected Lower
Cooking Baking 74 14 58 p=0,000, p<0,05 Rejected Lower
Light Weight 24 49 74 p=0,004, p<0,05 Rejected Hihger
Avail. Sprmarket 94 6 46 p=0,000, p<0,05 Rejected Lower
Color 59 19 68 p=0,000, p<0,05 Rejected Lower
ZERO CALORIES VERSUS […]
VARIABLE RESULT (N: n,p,t) SIGNIFICANCE H0 Zero Calories Ranks
[…] neg pos tie p Reject./Not Higher/Lower/Tied
High Quality 35 23 86 p=0,056, p>0,05 Not (lower)
Nutritional Health 29 31 83 p=0,593, p>0,05 Not (higher)
125
Natural Product 39 27 78 p=0,053, p<0,05 Rejected Lower
Cooking Baking 33 47 64 p=0,021, p<0,05 Rejected Higher
Light Weight 10 96 38 p=0,000, p<0,05 Rejected Higher
Avail. Sprmarket 39 30 75 p=0,108, p>0,05 Not (lower)
Color 21 59 64 p=0,000, p<0,05 Rejected Higher
HIGH QUALITY VERSUS […]
VARIABLE RESULT (N: n,p,t) SIGNIFICANCE H0 High Quality Ranks
[…] neg pos tie p Reject./Not Higher/Lower/Tied
Nutritional Health 16 34 94 p=0,005, p<0,05 Rejected Higher
Natural Product 23 26 96 p=0,942, p>0,05 Not (higher)
Cooking Baking 16 53 76 p=0,000, p<0,05 Rejected Higher
Light Weight 4 108 33 p=0,000, p<0,05 Rejected Higher
Avail. Sprmarket 30 36 79 p=0,558, p>0,05 Not (higher)
Color 16 69 60 p=0,000, p<0,05 Rejected Higher
NUTRITIONAL HEALTH VERSUS […]
VARIABLE RESULT (N: n,p,t) SIGNIFICANCE H0 Nutrition. Health Ranks
[…] neg pos tie p Reject./Not Higher/Lower/Tied
Natural Product 42 28 85 p=0,001, p<0,05 Rejected Lower
Cooking Baking 22 40 83 p=0,017, p<0,05 Rejected Higher
Light Weight 8 93 44 p=0,000, p<0,05 Rejected Higher
Avail. Sprmarket 42 38 75 p=0,120, p>0,05 Not (lower)
Color 23 60 62 p=0,001, p<0,05 Rejected Higher
NATURAL PRODUCT VERSUS […]
VARIABLE RESULT (N: n,p,t) SIGNIFICANCE H0 Natural Product Ranks
[…] neg pos tie p Reject./Not Higher/Lower/Tied
Cooking Baking 15 54 77 p=0,000, p<0,05 Rejected Higher
Light Weight 4 105 37 p=0,000, p<0,05 Rejected Higher
Avail. Sprmarket 32 37 77 p=0,378, p>0,05 Not (higher)
Color 16 63 67 p=0,000, p<0,05 Rejected Higher
COOKING BAKING VERSUS […]
VARIABLE RESULT (N: n,p,t) SIGNIFICANCE H0 Cooking Baking Ranks
[…] neg pos tie P Reject./Not Higher/Lower/Tied
Light Weight 5 79 62 p=0,000, p<0,05 Rejected Higher
126
Avail. Sprmarket 46 15 85 p=0,000, p<0,05 Rejected Lower
Color 28 43 75 p=0,141, p>0,05 Not (higher)
LIGHT WEIGHT VERSUS […]
VARIABLE RESULT (N: n,p,t) SIGNIFICANCE H0 Light Weight Ranks
[…] neg pos tie p Reject./Not Higher/Lower/Tied
Avail. Sprmarket 101 1 44 p=0,000, p<0,05 Rejected Lower
Color 69 10 67 p=0,000, p<0,05 Rejected Lower
AVAILABLE IN SUPERMARKET VERSUS […]
VARIABLE RESULT (N: n,p,t) SIGNIFICANCE H0 Avail. Supermrkt. Ranks
[…] neg pos tie p Reject./Not Higher/Lower/Tied
Color 11 59 76 p=0,000, p<0,05 Rejected Higher
H0: e.g. No Guilt is no more and no less important than the other physical attributes, meaning that
they are valued the same.
TESTING ORDER PSYCHOLOGICAL BRAND ATTRIBUTES
1. No Guilt
2. Satisfies like Sugar
3. Less Sugar Cravings
4. Feel better about Body
5. Lifestyle
6. Diet Help
7. Good Experience
8. Seems Exclusive
9. Seems Convenient
10. Positive Perception
11. Advertisement
127
NO GUILT VERSUS […]
VARIABLE RESULT (N: n,p,t) SIGNIFICANCE H0 No Guilt Ranks
[…] neg pos tie p Reject./Not Higher/Lower/Tied
Satisfies like sugar 33 27 86 p=0,139, p>0,05 Not (lower)
Less Sugar Crave 33 37 76 p=0,225, p>0,05 Not (higher)
Feel Bttr abt Body 23 37 85 p=0,029, p<0,05 Rejected Higher
Lifestyle 22 74 50 p=0,000, p<0,05 Rejected Higher
Diet Help 26 52 68 p=0,001, p<0,05 Rejected Higher
Good Experience 30 45 71 p=0,117, p>0,05 Not (higher)
Seems Exclusive 20 77 49 p=0,000, p<0,05 Rejected Higher
Seems Convenient 29 53 64 p=0,011, p<0,05 Rejected Higher
Positive Percept. 45 40 61 p=0,867, p>0,05 Not (lower)
Advertisement 18 69 59 p=0,000, p<0,05 Rejected Higher
SATISFIES LIKE SUGAR VERSUS […]
VARIABLE RESULT (N: n,p,t) SIGNIFICANCE H0 Satisfi. like Sugar Ranks
[…] neg pos tie P Reject./Not Higher/Lower/Tied
Less Sugar Crave 19 35 92 p=0,002, p<0,05 Rejected Higher
Feel Bttr abt Body 20 49 76 p=0,001, p<0,05 Rejected Higher
Lifestyle 14 81 51 p=0,000, p<0,05 Rejected Higher
Diet Help 18 55 73 p=0,000, p<0,05 Rejected Higher
Good Experience 23 46 77 p=0,002, p<0,05 Rejected Higher
Seems Exclusive 11 88 47 p=0,000, p<0,05 Rejected Higher
Seems Convenient 22 62 62 p=0,000, p<0,05 Rejected Higher
Positive Percept. 33 42 71 p=0,134, p>0,05 Not (higher)
Advertisement 16 76 54 p=0,000, p<0,05 Rejected Higher
LESS SUGAR CRAVINGS VERSUS […]
VARIABLE RESULT (N: n,p,t) SIGNIFICANCE H0 Less Sugar Crave Ranks
[…] neg pos tie p Reject./Not Higher/Lower/Tied
Feel Bttr abt Body 25 37 83 p=0,432, p>0,05 Not (higher)
Lifestyle 24 67 55 p=0,000, p<0,05 Rejected Higher
Diet Help 27 49 70 p=0,035, p<0,05 Rejected Higher
Good Experience 37 43 66 p=0,521, p>0,05 Not (higher)
Seems Exclusive 15 73 58 p=0,000, p<0,05 Rejected Higher
Seems Convenient 30 48 68 p=0,069, p>0,05 Not (higher)
Positive Percept. 41 32 73 p=0,260, p>0,05 Not (lower)
Advertisement 19 62 65 p=0,000, p<0,05 Rejected Higher
128
FEEL BETTER ABOUT BODY VERSUS […]
VARIABLE RESULT (N: n,p,t) SIGNIFICANCE H0 Feel btr abt body Ranks
[…] neg pos tie p Reject./Not Higher/Lower/Tied
Lifestyle 61 60 69 p=0,000, p<0,05 Rejected Tied
Diet Help 26 39 80 p=0,144, p>0,05 Not (higher)
Good Experience 42 41 62 p=0,882, p>0,05 Not (tied)
Seems Exclusive 18 71 56 p=0,000, p<0,05 Rejected Higher
Seems Convenient 34 42 69 p=0,324, p>0,05 Not (higher)
Positive Percept. 54 31 60 p=0,046, p<0,05 Rejected Lower
Advertisement 23 60 62 p=0,000, p<0,05 Rejected Higher
LIFESTYLE VERSUS […]
VARIABLE RESULT (N: n,p,t) SIGNIFICANCE H0 Lifestyle Ranks
[…] neg pos tie P Reject./Not Higher/Lower/Tied
Diet Help 50 23 73 p=0,003, p<0,05 Rejected Lower
Good Experience 59 23 64 p=0,000, p<0,05 Rejected Lower
Seems Exclusive 25 42 79 p=0,058, p>0,05 Not (higher)
Seems Convenient 51 71 74 p=0,002, p<0,05 Rejected Hihger
Positive Percept. 69 9 68 p=0,000, p<0,05 Rejected Lower
Advertisement 38 30 78 p=0,615, p>0,05 Not (lower)
HELPS THE DIET VERSUS […]
VARIABLE RESULT (N: n,p,t) SIGNIFICANCE H0 Diet Help Ranks
[…] neg pos tie p Reject./Not Higher/Lower/Tied
Good Experience 39 25 82 p=0,051, p<0,05 Rejected Lower
Seems Exclusive 17 63 66 p=0,000, p<0,05 Rejected Higher
Seems Convenient 33 34 79 p=0,660, p>0,05 Not (tied)
Positive Percept. 50 18 78 p=0,000, p<0,05 Rejected Lower
Advertisement 25 47 74 p=0,016, p<0,05 Rejected Higher
GOOD EXPEERIENCE VERSUS […]
VARIABLE RESULT (N: n,p,t) SIGNIFICANCE H0 Good experience Ranks
[…] neg pos tie p Reject./Not Higher/Lower/Tied
Seems Exclusive 9 67 70 p=0,000, p<0,05 Rejected Higher
Seems Convenient 20 37 89 p=0,092, p>0,05 Not (higher)
Positive Percept. 38 25 83 p=0,048, p<0,05 Rejected Lower
129
Advertisement 19 58 69 p=0,000, p<0,05 Rejected Higher
SEEMS EXCLUSIVE VERSUS […]
VARIABLE RESULT (N: n,p,t) SIGNIFICANCE H0 Seems Exclusive Ranks
[…] neg pos tie p Reject./Not Higher/Lower/Tied
Seems Convenient 61 12 73 p=0,000, p<0,05 Rejected Lower
Positive Percept. 83 4 59 p=0,000, p<0,05 Rejected Lower
Advertisement 43 23 80 p=0,021, p<0,05 Rejected Lower
SEEMS CONVENIENT VERSUS […]
VARIABLE RESULT (N: n,p,t) SIGNIFICANCE H0 Seems conveni Ranks
[…] neg pos tie p Reject./Not Higher/Lower/Tied
Positive Percept. 47 13 86 p=0,001, p<0,05 Rejected Lower
Advertisement 23 45 78 p=0,002, p<0,05 Rejected Higher
POSITIVE PERCEPTION VERSUS […]
VARIABLE RESULT (N: n,p,t) SIGNIFICANCE H0 Seems conveni Ranks
[…] neg pos tie p Reject./Not Higher/Lower/Tied
Advertisement 7 64 75 p=0,000, p<0,05 Rejected Higher
H0: e.g. Celibrity is no more and no less important than the other physical attributes, meaning that
they are valued the same.
TESTING ORDER SOCIAL BRAND ATTRIBUTES
1. Celebrity 6. Fam & Friends Opinion
2. Friends Use it 7. Positive WOM
3. Family Uses It 8. Positive Media
4. Easy Info Access 9. Trends in DK
5. Info on Packaging 10. Social Approval
130
CELEBRITY VERSUS […]
VARIABLE RESULT (N: n,p,t) SIGNIFICANCE H0 Celebrity Ranks
[…] neg pos tie P Reject./Not Higher/Lower/Tied
Friends Use it 95 3 48 p=0,000, p<0,05 Rejected Lower
Family Uses It 100 2 44 p=0,000, p<0,05 Rejected Lower
Easy Info Access 99 8 39 p=0,000, p<0,05 Rejected Lower
Info on Packaging 101 8 36 p=0,000, p<0,05 Rejected Lower
Fam/Frnd Opinion 91 7 48 p=0,000, p<0,05 Rejected Lower
Positive WOM 111 3 32 p=0,000, p<0,05 Rejected Lower
Positive Media 103 5 37 p=0,000, p<0,05 Rejected Lower
Trends in DK 71 13 61 p=0,000, p<0,05 Rejected Lower
Social Approval 40 31 75 p=0,478, p>0,05 Not (lower)
131
VARIABLE RESULT (N: n,p,t) SIGNIFICANCE H0 Easy info access Ranks
[…] neg pos Tie p Reject./Not Higher/Lower/Tied
Info on Packaging 25 16 104 p=0,227, p>0,05 Not (lower)
Fam/Frnd Opinion 29 49 68 p=0,020, p<0,05 Rejected Higher
Positive WOM 37 20 89 p=0,012, p<0,05 Rejected Lower
Positive Media 32 26 87 p=0,385, p>0,05 Not (lower)
Trends in DK 16 72 67 p=0,000, p<0,05 Rejected Higher
Social Approval 7 96 43 p=0,000, p<0,05 Rejected Higher
132
TRENDS VERSUS […]
VARIABLE RESULT (N: n,p,t) SIGNIFICANCE H0 Trends Ranks
[…] neg pos tie P Reject./Not Higher/Lower/Tied
Social Approval 5 57 83 p=0,000, p<0,05 Rejected Higher
133
17. Positive Media
18. Trends in DK
19. Social Approval
Explanation of tables:
Variable: The brand attribute that is being tested.
Result: In each test, the groups will be called G1 and G2. The group that values the attribute highest will be
noted here. All results will be noted here, significant or not.
Significance: All significant results (below p=0.05) will be specified here. Also, all significance results up to
p=0.150 will be noted to get an indication of which results came close to significance. All results above
p=0.150 will not be noted since they are too insignificant.
H0: Can H0 be rejected or not?
TEST 1
TESTING TWO GROUPS: SEX (DEMOGRAPHICS)
G1: Men
G2: Women
VARIABLE (V) RESULT (G1/G2?) SIGNIFICANCE (P) H0 (Rejected/Not)
PHYSICAL
SweetTst G1 p>0.150 Not
FunctPckg G2 p=0.036, p<0.05 Rejected
PckgDesign G2 p>0.150 Not
PckNatural G2 p=0.123, p>0.05 Not
Powder G1 p>0.150 Not
Granulate G1 p>0.150 Not
Liquid G2 p>0.150 Not
Tablet G1 p>0.150 Not
Price G2 p>0.150 Not
Crunchy G2 p>0.150 Not
ZeroCal G2 p=0.054, p>0.05 Not
HiQiality G2 p=0.034, p<0.05 Rejected
Nurtition G2 p=0.134, p>0.05 Not
NaturalProd G2 p=0.003, p<0.05 Rejected
CookBake G2 p=0.017, p<0.05 Rejected
LightWght G2 p>0.150 Not
134
AvailSprmkt G2 p=0.112, p>0.05 Not
Color G2 p>0.150 Not
PSYCHOLOGICAL
NoGuilt G2 p>0.150 Not
SatisfySugar G2 p>0.150 Not
LessSugCrave G2 p>0.150 Not
Feel BtrBody G2 p>0.150 Not
Lifestyle G2 p>0.150 Not
Diethelp G2 p=0.044, p<0.05 Rejected
GoodExperience G2 p=0.086, p>0.05 Not
SeemExclusive G2 p>0.150 Not
SeemConvenient G2 p=0.084, p>0.05 Not
PositivePeception G2 p=0.146, p>0.05 Not
Ad G2 p>0.150 Not
SOCIAL
CelebUse G1 p>0.150 Not
FriendsUse G2 p>0.150 Not
FamilyUse G2 p=0.078, p>0.05 Not
EasyInfoAccess G2 p=0.020, p<0.05 Rejected
InfoOnPckg G2 p=0.137, p>0.05 Not
FrndFamOpinion G2 p>0.150 Not
PositiveWOM G2 p>0.150 Not
PositiveMedia G2 p>0.150 Not
TrendyDK G1 p>0.150 Not
SocialApproval G1 p>0.150 Not
TEST 2
TESTING TWO GROUPS: AGE (DEMOGRAPHICS)
135
G1: Not between 20‐34
G2: Between 20‐34
VARIABLE (V) RESULT (G1/G2?) SIGNIFICANCE (P) H0 (Rejected/Not)
PHYSICAL
SweetTst G2 p>0.150 Not
FunctPckg G1 p>0.150 Not
PckgDesign G2 p>0.150 Not
PckNatural G1 p>0.150 Not
Powder G2 p>0.150 Not
Granulate G2 p>0.150 Not
Liquid G1 p>0.150 Not
Tablet G2 p>0.150 Not
Price G2 p>0.150 Not
Crunchy G1, G2 p>0.150 Not
ZeroCal G1 p>0.150 Not
HiQiality G1 P=0.136, p>0.05 Not
Nurtition G1 P=0.085, p>0.05 Not
NaturalProd G1 p>0.150 Not
CookBake G1 p>0.150 Not
LightWght G2 p>0.150 Not
AvailSprmkt G1 p>0.150 Not
Color G1 p>0.150 Not
PSYCHOLOGICAL
NoGuilt G1 p>0.150 Not
SatisfySugar G1 P=0.019, <0.05 Rejected
LessSugCrave G1 p>0.150 Not
Feel BtrBody G1 p>0.150 Not
Lifestyle G1 P=0.112, p>0.05 Not
Diethelp G1 p>0.150 Not
GoodExperience G2 p>0.150 Not
SeemExclusive G1 p>0.150 Not
SeemConvenient G2 p>0.150 Not
PositivePeception G1 p>0.150 Not
136
Ad G2 p>0.150 Not
SOCIAL
CelebUse G2 p>0.150 Not
FriendsUse G2 p>0.150 Not
FamilyUse G2 p>0.150 Not
EasyInfoAccess G1 p>0.150 Not
InfoOnPckg G2 p>0.150 Not
FrndFamOpinion G2 P=0.086, p>0.05 Not
PositiveWOM G1 P=0.140, p>0.05 Not
PositiveMedia G1 P=0.020, p<0.05 Rejected
TrendyDK G1 p>0.150 Not
SocialApproval G1 p>0.150 Not
TEST 3
TESTING TWO GROUPS: SUBSTITUTE SUGAR WITH SWEETENERS ON DIET
G1: Do not substitute sugar with sweeteners on diet
G2: Substitute sugar with sweeteners on diet
VARIABLE (V) RESULT (G1/G2?) SIGNIFICANCE (P) H0 (Rejected/Not)
PHYSICAL
SweetTst G2 p>0.150 Not
FunctPckg G2 p>0.150 Not
PckgDesign G2 p>0.150 Not
PckNatural G2 p>0.150 Not
Powder G2 p>0.150 Not
Granulate G2 p>0.150 Not
Liquid G2 P=0.127, p>0.05 Not
Tablet G2 P=0.039, p<0.05 Rejected
Price G2 p>0.150 Not
Crunchy G1 p>0.150 Not
ZeroCal G2 P=0.149, p>0.05 Not
137
HiQiality G2 p>0.150 Not
Nurtition G2 p>0.150 Not
NaturalProd G2 p>0.150 Not
CookBake G2 p>0.150 Not
LightWght G2 P=0.136, >0.05 Not
AvailSprmkt G2 p>0.150 Not
Color G2 p>0.150 Not
PSYCHOLOGICAL
NoGuilt G2 P=0.044, p<0.05 Rejected
SatisfySugar G2 p>0.150 Not
LessSugCrave G2 p>0.150 Not
Feel BtrBody G2 p>0.150 Not
Lifestyle G1 p>0.150 Not
Diethelp G2 P=0.040, p<0.05 Rejected
GoodExperience G2 p>0.150 Not
SeemExclusive G2 p>0.150 Not
SeemConvenient G2 p>0.150 Not
PositivePeception G1 p>0.150 Not
Ad G2 p>0.150 Not
SOCIAL
CelebUse G2 p>0.150 Not
FriendsUse G2 p>0.150 Not
FamilyUse G2 p>0.150 Not
EasyInfoAccess G2 p>0.150 Not
InfoOnPckg G1 p>0.150 Not
FrndFamOpinion G1 p>0.150 Not
PositiveWOM G1 p>0.150 Not
PositiveMedia G1 p>0.150 Not
TrendyDK G1 p>0.150 Not
SocialApproval G1 p>0.150 Not
138
TEST 4
TESTING TWO GROUPS: AVOID SUGAR AND SWEETENERS ON DIET
G1: Use sugar and sweeteners on diet
G2: Avoid sugar and sweeteners on diet
VARIABLE (V) RESULT (G1/G2?) SIGNIFICANCE (P) H0 (Rejected/Not)
PHYSICAL
SweetTst G1 p>0.150 Not
FunctPckg G1 p>0.150 Not
PckgDesign G2 p>0.150 Not
PckNatural G2 p>0.150 Not
Powder G2 P=0.052, p>0.05 Not
Granulate G2 P=0.065, p>0.05 Not
Liquid G2 p>0.150 Not
Tablet G2 p>0.150 Not
Price G2 p>0.150 Not
Crunchy G1 p>0.150 Not
ZeroCal G2 p>0.150 Not
HiQiality G2 P=0.045, p<0.05 Rejected
Nurtition G2 P=0.009, p<0.05 Rejected
NaturalProd G2 P=0.066, p>0.05 Not
CookBake G2 P=0.001, p<0.05 Rejected
LightWght G2 P=0.029, p<0.05 Rejected
AvailSprmkt G2 p>0.150 Not
Color G2 p>0.150 Not
PSYCHOLOGICAL
NoGuilt G2 p>0.150 Not
SatisfySugar G2 p>0.150 Not
LessSugCrave G2 P=0.123, p>0.05 Not
Feel BtrBody G2 p>0.150 Not
Lifestyle G2 p>0.150 Not
Diethelp G2 p>0.150 Not
GoodExperience G2 p>0.150 Not
139
SeemExclusive G2 p>0.150 Not
SeemConvenient G2 P=0.038, p<0.05 Rejected
PositivePeception G2 p>0.150 Not
Ad G1 p>0.150 Not
SOCIAL
CelebUse G1 p>0.150 Not
FriendsUse G1 p>0.150 Not
FamilyUse G1 p>0.150 Not
EasyInfoAccess G2 p>0.150 Not
InfoOnPckg G2 P=0.068, p>0.05 Not
FrndFamOpinion G1 p>0.150 Not
PositiveWOM G2 p>0.150 Not
PositiveMedia G2 p>0.150 Not
TrendyDK G1 p>0.150 Not
SocialApproval G1 p>0.150 Not
TEST 5
TESTING TWO GROUPS: CAL WHEN EAT CAKE, COOKIES, ETC
G1: People (PP) who use calorie sweeteners (CS) when they eat cake, cookies, etc.
G2: PP who do not use CS when they eat cake, cookies, etc.
VARIABLE (V) RESULT (G1/G2?) SIGNIFICANCE (P) H0 (Rejected/Not)
PHYSICAL
SweetTst G1 p>0.150 Not
FunctPckg G2 p>0.150 Not
PckgDesign G1 p>0.150 Not
PckNatural G1 p>0.150 Not
Powder G1 p>0.150 Not
Granulate G1 P=0.003, p<0.05 Rejected
Liquid G1 p>0.150 Not
Tablet G2 p>0.150 Not
140
Price G1 p>0.150 Not
Crunchy G1 P=0.049, p<0.05 Rejected
ZeroCal G1 p>0.150 Not
HiQiality G2 p>0.150 Not
Nurtition G1 p>0.150 Not
NaturalProd G2 p>0.150 Not
CookBake G1 P=0.036, p<0.05 Rejected
LightWght G1 p>0.150 Not
AvailSprmkt G2 p>0.150 Not
Color G1 p>0.150 Not
PSYCHOLOGICAL
NoGuilt G1 p>0.150 Not
SatisfySugar G1 p=0.022, p<0.05 Rejected
LessSugCrave G1 p>0.150 Not
Feel BtrBody G2 p>0.150 Not
Lifestyle G1 P=0.079, p>0.05 Not
Diethelp G1 P=0.051, p>0.05 Not
GoodExperience G1 P=0.024, p<0.05 Rejected
SeemExclusive G1 p>0.150 Not
SeemConvenient G1 p>0.150 Not
PositivePeception G1 P=0.105, p>0.05 Not
Ad G1 p>0.150 Not
SOCIAL
CelebUse G1 p>0.150 Not
FriendsUse G1 p>0.150 Not
FamilyUse G1 p>0.150 Not
EasyInfoAccess G1 P=0.069, p>0.05 Not
InfoOnPckg G1 P=0.003, p<0.05 Rejected
FrndFamOpinion G1 P=0.066, p>0.05 Not
PositiveWOM G1 P=0.026, p<0.05 Rejected
PositiveMedia G1 P=0.026, p<0.05 Rejected
TrendyDK G1 p>0.150 Not
SocialApproval G1 p>0.150 Not
141
TEST 6
TESTING TWO GROUPS: CAL WHEN MAKING DESERTS IN GENERAL
G1: PP who use CS when they make deserts in general
G2: PP who do not use CS when they make deserts in general
VARIABLE (V) RESULT (G1/G2?) SIGNIFICANCE (P) H0 (Rejected/Not)
PHYSICAL
SweetTst G1 P=0.121, p>0.05 Not
FunctPckg G1 p>0.150 Not
PckgDesign G1 p>0.150 Not
PckNatural G1 P= 0.021, p<0.05 Rejected
Powder G1 p>0.150 Not
Granulate G1 p= 0.004, p<0.05 Rejected
Liquid G1 p>0.150 Not
Tablet G2 p>0.150 Not
Price G1 P=0.131 Not
Crunchy G1 p>0.150 Not
ZeroCal G1 p>0.150 Not
HiQiality G1 p>0.150 Not
Nurtition G1 P=0.028, p<0.05 Rejected
NaturalProd G1 P=0.070, p>0.05 Not
CookBake G1 P=0.048, p<0.05 Rejected
LightWght G1 p>0.150 Not
AvailSprmkt G1 p>0.150 Not
Color G1 p>0.150 Not
PSYCHOLOGICAL
NoGuilt G1 P=0.061, p>0.05 Not
SatisfySugar G1 p>0.150 Not
LessSugCrave G1 p>0.150 Not
Feel BtrBody G1 p>0.150 Not
142
Lifestyle G1 p>0.150 Not
Diethelp G1 P=0.036, p<0,05 Rejected
GoodExperience G1 P=0.130, p>0.05 Not
SeemExclusive G1 p>0.150 Not
SeemConvenient G1 P=0.063, p>0.05 Not
PositivePeception G1 P=0.061, p>0.05 Not
Ad G1 p>0.150 Not
SOCIAL
CelebUse G1 P=0.61, p>0.05 Not
FriendsUse G1 P=0.025, p<0.05 Rejected
FamilyUse G1 P=0.027, p=0.05 Rejected
EasyInfoAccess G1 P=0.183, p>0.05 Not
InfoOnPckg G1 P=0.055, p>0,05 Not
FrndFamOpinion G1 P=0.014, p>0,05 Rejected
PositiveWOM G1 P=0.064, p>0.05 Not
PositiveMedia G1 P=0.003, p<0.05 Rejected
TrendyDK G1 p>0.150 Not
SocialApproval G1 p>0.150 Not
TEST 7
TESTING TWO GROUPS: CAL WHEN COOKING IN GENERAL
G1: People (PP) who use calorie sweeteners (CS) when they cook in general.
G2: People (PP) who do not use calorie sweeteners (CS) when they cook in general
VARIABLE (V) RESULT (G1/G2?) SIGNIFICANCE (P) H0 (Rejected/Not)
PHYSICAL
SweetTst G1 p>0.150 Not
FunctPckg G1 p>0.150 Not
PckgDesign G1 p>0.150 Not
PckNatural G1 P=0.021, p<0.05 Rejected
Powder G1 p>0.150 Not
143
Granulate G1 P=0.075, p>0.05 Not
Liquid G1 p>0.150 Not
Tablet G2 p>0.150 Not
Price G1 p>0.150 Not
Crunchy G1 P=0.107, p>0.05 Not
ZeroCal G2 p>0.150 Not
HiQiality G1 p>0.150 Not
Nurtition G1 p>0.150 Not
NaturalProd G1 p>0.150 Not
CookBake G1 p>0.150 Not
LightWght G1 p>0.150 Not
AvailSprmkt G1 p>0.150 Not
Color G2 p>0.150 Not
PSYCHOLOGICAL
NoGuilt G1 p>0.150 Not
SatisfySugar G1 p>0.150 Not
LessSugCrave G1 p>0.150 Not
Feel BtrBody G1 p>0.150 Not
Lifestyle G1 P=0.092, p>0.05 Not
Diethelp G1 p>0.150 Not
GoodExperience G2 P=0.130, p>0.05 Not
SeemExclusive G2 p>0.150 Not
SeemConvenient G1 p>0.121, p>0.05 Not
PositivePeception G1 p>0.150 Not
Ad G1 p>0.134, p>0.05 Not
SOCIAL
CelebUse G1 p>0.150 Not
FriendsUse G1 p>0.150 Not
FamilyUse G1 p>0.140, p>0.05 Not
EasyInfoAccess G1 P=0.148, p>0.05 Not
InfoOnPckg G1 p>0.150 Not
FrndFamOpinion G1 P=0.116, p>0.05 Not
PositiveWOM G1 p>0.150 Not
144
PositiveMedia G1 P=0.065, p>0.05 Not
TrendyDK G1 p>0.150 Not
SocialApproval G1 p>0.150 Not
TEST 8
TESTING TWO GROUPS: CAL WHEN EATING FRUITS
G1: PP who consume CS when they eat fruits
G2: PP who do not consume CS by eating fruits
VARIABLE (V) RESULT (G1/G2?) SIGNIFICANCE (P) H0 (Rejected/Not)
PHYSICAL
SweetTst G2 p>0.150 Not
FunctPckg G2 P=0.79, p>0.05 Not
PckgDesign G2 p>0.150 Not
PckNatural G1, G2 p>0.150 Not
Powder G1 p>0.150 Not
Granulate G1 p>0.150 Not
Liquid G1 p>0.150 Not
Tablet G1 p>0.150 Not
Price G1 p>0.150 Not
Crunchy G2 p>0.150 Not
ZeroCal G1 p>0.150 Not
HiQiality G1 p>0.150 Not
Nurtition G1 p>0.150 Not
NaturalProd G1 p>0.150 Not
CookBake G1 p>0.150 Not
LightWght G1 p>0.150 Not
AvailSprmkt G1 p>0.150 Not
Color G1 p>0.150 Not
PSYCHOLOGICAL
NoGuilt G2 p>0.150 Not
145
SatisfySugar G2 p>0.150 Not
LessSugCrave G1 p>0.150 Not
Feel BtrBody G2 p>0.150 Not
Lifestyle G1 p>0.150 Not
Diethelp G2 p>0.150 Not
GoodExperience G1 p>0.150 Not
SeemExclusive G1 p>0.150 Not
SeemConvenient G1 p>0.150 Not
PositivePeception G1 p>0.150 Not
Ad G1 p>0.150 Not
SOCIAL
CelebUse G1 p>0.150 Not
FriendsUse G1 p>0.150 Not
FamilyUse G2 p>0.150 Not
EasyInfoAccess G1 p>0.150 Not
InfoOnPckg G1 p>0.150 Not
FrndFamOpinion G1 p>0.150 Not
PositiveWOM G1 p>0.150 Not
PositiveMedia G1 p>0.150 Not
TrendyDK G2 p>0.150 Not
SocialApproval G1 p>0.150 Not
TEST 9
TESTING TWO GROUPS: CAL WHEN DRINKING COFFEE OR TEA
G1: PP who consume CS when they drink coffee or tea
G2: PP who do not consume CS when drinking coffee or tea
VARIABLE (V) RESULT (G1/G2?) SIGNIFICANCE (P) H0 (Rejected/Not)
PHYSICAL
SweetTst G1 p>0.150 Not
FunctPckg G1 P=0.007, p<0.05 Rejected
146
PckgDesign G2 p>0.150 Not
PckNatural G1 p>0.150 Not
Powder G2 p>0.150 Not
Granulate G2 P=0.055, p>0.05 Not
Liquid G1 p>0.150 Not
Tablet G1 p>0.150 Not
Price G1 p>0.150 Not
Crunchy G1 p>0.150 Not
ZeroCal G1 p>0.150 Not
HiQiality G1 p>0.150 Not
Nurtition G2 p>0.150 Not
NaturalProd G1 p>0.150 Not
CookBake G2 p>0.150 Not
LightWght G2 p>0.150 Not
AvailSprmkt G1 p>0.150 Not
Color G1 p>0.150 Not
PSYCHOLOGICAL
NoGuilt G1 p>0.150 Not
SatisfySugar G2 p>0.150 Not
LessSugCrave G1 p>0.150 Not
Feel BtrBody G2 p>0.150 Not
Lifestyle G2 p>0.150 Not
Diethelp G1 p>0.150 Not
GoodExperience G1 p>0.150 Not
SeemExclusive G1 p>0.150 Not
SeemConvenient G1 p>0.150 Not
PositivePeception G1 p>0.150 Not
Ad G1 p>0.150 Not
SOCIAL
CelebUse G2 p>0.150 Not
FriendsUse G2 p>0.150 Not
FamilyUse G2 p>0.150 Not
EasyInfoAccess G2 p>0.150 Not
147
InfoOnPckg G2 p>0.150 Not
FrndFamOpinion G2 p>0.062, p>0.05 Not
PositiveWOM G2 P=0.127, p>0.05 Not
PositiveMedia G2 P=0.065, p>0.05 Not
TrendyDK G2 p>0.150 Not
SocialApproval G2 p>0.088, p>0.05 Not
TEST 10
TESTING TWO GROUPS: CAL WHEN MAKING SMOOTHIES/PROTEIN SHAKES
G1: PP who consume CS when they make smoothies/protein shakes
G2: PP who do not consume CS when/by making smoothies/protein shakes
VARIABLE (V) RESULT (G1/G2?) SIGNIFICANCE (P) H0 (Rejected/Not)
PHYSICAL
SweetTst G2 P=0.091, p>0.05 Not
FunctPckg G2 p>0.150 Not
PckgDesign G1 p>0.150 Not
PckNatural G1 p>0.150 Not
Powder G1 p>0.150 Not
Granulate G2 p>0.150 Not
Liquid G2 p>0.150 Not
Tablet G2 p>0.150 Not
Price G1 p>0.150 Not
Crunchy G1 p>0.150 Not
ZeroCal G2 p>0.150 Not
HiQiality G1 p>0.150 Not
Nurtition G1 p>0.150 Not
NaturalProd G1 p>0.150 Not
CookBake G1 p>0.150 Not
LightWght G1 p>0.150 Not
AvailSprmkt G1 p>0.150 Not
148
Color G1 p>0.150 Not
PSYCHOLOGICAL
NoGuilt G1 p>0.150 Not
SatisfySugar G2 p>0.150 Not
LessSugCrave G1 p>0.150 Not
Feel BtrBody G1 p>0.150 Not
Lifestyle G1 p>0.150 Not
Diethelp G2 p>0.150 Not
GoodExperience G2 p>0.150 Not
SeemExclusive G1 p>0.150 Not
SeemConvenient G1 p>0.150 Not
PositivePeception G2 p>0.150 Not
Ad G1 p>0.150 Not
SOCIAL
CelebUse G1 p>0.150 Not
FriendsUse G2 p>0.150 Not
FamilyUse G2 p>0.150 Not
EasyInfoAccess G2 p>0.150 Not
InfoOnPckg G2 p>0.150 Not
FrndFamOpinion G1 p>0.150 Not
PositiveWOM G2 p>0.150 Not
PositiveMedia G2 p>0.150 Not
TrendyDK G2 p>0.150 Not
SocialApproval G2 p>0.150 Not
TEST 11
TESTING TWO GROUPS: I NEVER USE CALORIE SWEETENERS
G1: PP who never use CS
G2: PP who do use CS
149
VARIABLE (V) RESULT (G1/G2?) SIGNIFICANCE (P) H0 (Rejected/Not)
PHYSICAL
SweetTst G2 p>0.150 Not
FunctPckg G2 P=0.086, p>0.05 Not
PckgDesign G2 p>0.150 Not
PckNatural G2 P=0.099, p>0.05 Not
Powder G2 p>0.150 Not
Granulate G2 p>0.150 Not
Liquid G2 P=0.083>0.05 Not
Tablet G2 p>0.150 Not
Price G2 P=0.035, p<0.05 Rejected
Crunchy G2 p>0.150 Not
ZeroCal G2 P=0.055, p>0.05 Not
HiQiality G2 p>0.150 Not
Nurtition G2 p>0.150 Not
NaturalProd G2 P=0.015, p<0.05 Rejected
CookBake G2 P=0.004, p<0.05 Rejected
LightWght G2 p>0.150 Not
AvailSprmkt G2 P=0.026, p<0.05 Rejected
Color G2 p>0.150 Not
PSYCHOLOGICAL
NoGuilt G2 P=0.118, p>0.05 Not
SatisfySugar G2 P=0.007, p<0.05 Rejected
LessSugCrave G2 p>0.150 Not
Feel BtrBody G2 p>0.150 Not
Lifestyle G2 p>0.150 Not
Diethelp G2 P=0.006, p<0.05 Rejected
GoodExperience G2 P=0.001, p<0.05 Rejected
SeemExclusive G2 P=0.020, p<0.05 Rejected
SeemConvenient G2 P=0.036, p<0.5 Rejected
PositivePeception G2 p>0.150 Not
Ad G2 P=0.043, p<0.05 Rejected
SOCIAL
150
CelebUse G2 p>0.150 Not
FriendsUse G2 P=0.013, p<0.05 Rejected
FamilyUse G2 P=0.004, p<0.05 Rejected
EasyInfoAccess G2 p>0.150 Not
InfoOnPckg G2 P=0.149, p>0,05 Not
FrndFamOpinion G2 p>0.150 Not
PositiveWOM G2 P=0.144, p>0.05 Not
PositiveMedia G2 p>0.150 Not
TrendyDK G2 p>0.150 Not
SocialApproval G1 p>0.150 Not
TEST 12
TESTING TWO GROUPS: SØD (BRAND)
G1: PP who prefer SØD
G2: PP who do not prefer SØD
VARIABLE (V) RESULT (G1/G2?) SIGNIFICANCE (P) H0 (Rejected/Not)
PHYSICAL
SweetTst G1 P=0.025, p<0.05 Rejected
FunctPckg G1 P=0.005, p<0.05 Rejected
PckgDesign G2 p>0.150 Not
PckNatural G2 p>0.150 Not
Powder G2 p>0.150 Not
Granulate G2 p>0.150 Not
Liquid G1 P=0.000<0.05 Rejected
Tablet G1 P=0.000<0.05 Rejected
Price G1 p>0.150 Not
Crunchy G2 p>0.150 Not
ZeroCal G1 P=0.001, p<0.05 Rejected
HiQiality G1 p>0.150 Not
Nurtition G1 P=0.048, p<0.05 Rejected
NaturalProd G1 p>0.150 Not
151
CookBake G1 p>0.150 Not
LightWght G1 P=0.052, p>0.05 Not
AvailSprmkt G1 P=0.018, p<0.05 Rejected
Color G1 P=0.096, p>0.05 Not
PSYCHOLOGICAL
NoGuilt G1 P=0.059, p>0.05 Not
SatisfySugar G1 P=0.014, p<0.05 Rejected
LessSugCrave G1 P>0.150 Not
Feel BtrBody G1 P=0.029, p<0.05 Rejected
Lifestyle G2 P>0.150 Not
Diethelp G1 P=0.053, p>0.05 Not
GoodExperience G1 P=0.003, p<0.05 Rejected
SeemExclusive G1 P>0.150 Not
SeemConvenient G1 P=0.104, p>0.5 Not
PositivePeception G1 p>0.150 Not
Ad G1 p>0.150 Not
SOCIAL
CelebUse G2 p>0.150 Not
FriendsUse G1 p>0.150 Not
FamilyUse G1 p>0.150 Not
EasyInfoAccess G1 p>0.150 Not
InfoOnPckg G1 p>0.150 Not
FrndFamOpinion G2 p>0.150 Not
PositiveWOM G2 p>0.150 Not
PositiveMedia G2 p>0.150 Not
TrendyDK G2 p>0.150 Not
SocialApproval G2 P=0.100, p>0.05 Not
TEST 13
TESTING TWO GROUPS: BIRKESØD (BRAND)
152
G1: PP who prefer Birkesød
G2: PP who do not prefer Birkesød
VARIABLE (V) RESULT (G1/G2?) SIGNIFICANCE (P) H0 (Rejected/Not)
PHYSICAL
SweetTst G1 p>0.150 Not
FunctPckg G2 P=0.147, p>0.05 Not
PckgDesign G2 p>0.150 Not
PckNatural G1 p>0.150 Not
Powder G1 p>0.150 Not
Granulate G2 p>0.150 Not
Liquid G2 p>0.150 Not
Tablet G2 P=0.105, p>0.05 Not
Price G1 p>0.150 Not
Crunchy G1 p>0.150 Not
ZeroCal G1, G2 p>0.150 Not
HiQiality G1 p>0.150 Not
Nurtition G1 P=0.071, p>0.05 Not
NaturalProd G1 P=0.013, p<0.05 Rejected
CookBake G2 p>0.150 Not
LightWght G2 p>0.150 Not
AvailSprmkt G2 p>0.150 Not
Color G2 p>0.150 Not
PSYCHOLOGICAL
NoGuilt G1 p>0.150 Not
SatisfySugar G1 p>0.150 Not
LessSugCrave G1 P>0.150 Not
Feel BtrBody G1 p>0.150 Not
Lifestyle G1 p>0.150 Not
Diethelp G1 p>0.150 Not
GoodExperience G1 p>0.150 Not
SeemExclusive G2 p>0.150 Not
SeemConvenient G2 p>0.150 Not
PositivePeception G1 p>0.150 Not
153
Ad G1 p>0.150 Not
SOCIAL
CelebUse G2 p>0.150 Not
FriendsUse G2 P=0.083, p>0.05 Not
FamilyUse G2 P=0.071, p>0.05 Not
EasyInfoAccess G1 p>0.150 Not
InfoOnPckg G1 p>0.150 Not
FrndFamOpinion G2 P=0.113, p>0.05 Not
PositiveWOM G2 p>0.150 Not
PositiveMedia G2 p>0.150 Not
TrendyDK G2 p>0.150 Not
SocialApproval G2 P=0.050, p=0.05 Rejected
TEST 14
TESTING TWO GROUPS: NUTRASWEET (BRAND)
G1: PP who prefer Nutrasweet
G2: PP who do not prefer Nutrasweet
VARIABLE (V) RESULT (G1/G2?) SIGNIFICANCE (P) H0 (Rejected/Not)
PHYSICAL
SweetTst G1 P=0.032, p<0.05 Rejected
FunctPckg G2 p>0.150 Not
PckgDesign G2 p>0.150 Not
PckNatural G1 p>0.150 Not
Powder G1 P=0.118, p>0.05 Not
Granulate G1 p>=0.020, 0<0.05 Rejected
Liquid G1 P=0.044, p>0.05 Rejected
Tablet G2 p>0.150 Not
Price G1 P=0.009, p<0.05 Rejected
Crunchy G1 P=0.003, p<0.05 Rejected
ZeroCal G1 P=0.016, p<0.05 Rejected
154
HiQiality G1 P=0.104, p>0.05 Not
Nurtition G1 P=0.064, p>0.05 Not
NaturalProd G1 P=0.030, <0.05 Rejected
CookBake G1 P=0.026, <0.05 Rejected
LightWght G1 P=0.053, <0.05 Not
AvailSprmkt G1 P=0.018, <0.05 Rejected
Color G1 p>0.150 Not
PSYCHOLOGICAL
NoGuilt G1 P=0.020, <0.05 Rejected
SatisfySugar G1 P=0.025, <0.05 Rejected
LessSugCrave G1 P=0.017, <0.05 Rejected
Feel BtrBody G1 p>0.150 Not
Lifestyle G1 P=0.091, p>0.05 Not
Diethelp G1 P=0.005, <0.05 Rejected
GoodExperience G1 P=0.118, >0.05 Not
SeemExclusive G1 p>0.150 Not
SeemConvenient G1 p>0.150 Not
PositivePeception G1 p>0.150 Not
Ad G2 p>0.150 Not
SOCIAL
CelebUse G1 p>0.150 Not
FriendsUse G2 p>0.150 Not
FamilyUse G2 p>0.150 Not
EasyInfoAccess G1 P=0.130, >0.05 Not
InfoOnPckg G2 P=0.065, >0.05 Not
FrndFamOpinion G1 p>0.150 Not
PositiveWOM G2 p>0.150 Not
PositiveMedia G2 p>0.150 Not
TrendyDK G2 p>0.150 Not
SocialApproval G1 p>0.150 Not
155
TEST 15
TESTING TWO GROUPS: SUKRIN (BRAND)
G1: PP who prefer Sukrin
G2: PP who do not prefer Sukrin
VARIABLE (V) RESULT (G1/G2?) SIGNIFICANCE (P) H0 (Rejected/Not)
PHYSICAL
SweetTst G1 P=0.146, p>0.05 Not
FunctPckg G1 p>0.150 Not
PckgDesign G1 p>0.150 Not
PckNatural G2 p>0.150 Not
Powder G1 P=0.055, p>0.05 Not
Granulate G1 p>0.150 Not
Liquid G1 p>0.150 Not
Tablet G1 P=0.025, p<0.05 Rejected
Price G1 P=0.054, p>0.05 Not
Crunchy G1 p>0.150 Not
ZeroCal G1 P=0.074, p>0.05 Not
HiQiality G2 p>0.150 Not
Nurtition G2 p>0.150 Not
NaturalProd G2 p>0.150 Not
CookBake G2 p>0.150 Not
LightWght G1 p>0.150 Not
AvailSprmkt G1 p>0.150 Not
Color G1 p>0.150 Not
PSYCHOLOGICAL
NoGuilt G1 P=0.071, p>0.05 Not
SatisfySugar G1 p>0.150 Not
LessSugCrave G2 P>0.150 Not
Feel BtrBody G1 p>0.150 Not
Lifestyle G1 p>0.150 Not
Diethelp G1 p>0.150 Not
GoodExperience G1 p>0.150 Not
156
SeemExclusive G2 p>0.150 Not
SeemConvenient G1 p>0.150 Not
PositivePeception G1 p>0.150 Not
Ad G1 p>0.150 Not
SOCIAL
CelebUse G1 p>0.150 Not
FriendsUse G1 p>0.150 Not
FamilyUse G2 p>0.150 Not
EasyInfoAccess G2 p>0.150 Not
InfoOnPckg G2 p>0.150 Not
FrndFamOpinion G2 p>0.150 Not
PositiveWOM G1 p>0.150 Not
PositiveMedia G1 p>0.150 Not
TrendyDK G1 p>0.150 Not
SocialApproval G1 p>0.150 Not
TEST 16
TESTING TWO GROUPS: HERMESETAS (BRAND)
G1: PP who prefer Hermesetas
G2: PP who do not prefer Hermesetas
VARIABLE (V) RESULT (G1/G2?) SIGNIFICANCE (P) H0 (Rejected/Not)
PHYSICAL
SweetTst G1 P=0.003, p<0.05 Rejected
FunctPckg G1 P=0.002, p<0.05 Rejected
PckgDesign G2 p>0.150 Not
PckNatural G2 p>0.150 Not
Powder G1 p>0.150 Not
Granulate G2 p>0.150 Not
Liquid G1 P=0.014, p<0.05 Rejected
Tablet G1 P=0.000, p<0.05 Rejected
157
Price G1 p>0.150 Not
Crunchy G1 p>0.150 Not
ZeroCal G1 p>0.150 Not
HiQiality G1 p>0.150 Not
Nurtition G1 P=0.148, p>0.05 Not
NaturalProd G2 p>0.150 Not
CookBake G1 p>0.150 Not
LightWght G1 p>0.150 Not
AvailSprmkt G1 p>0.150 Not
Color G1 P=0.107, p>0.05 Not
PSYCHOLOGICAL
NoGuilt G1 p>0.150 Not
SatisfySugar G1 p>0.150 Not
LessSugCrave G2 P>0.150 Not
Feel BtrBody G1 P=0.068, p>0.05 Not
Lifestyle G1 p>0.150 Not
Diethelp G1 p>0.150 Not
GoodExperience G1 p>0.150 Not
SeemExclusive G1 p>0.150 Not
SeemConvenient G1 p>0.150 Not
PositivePeception G1 P=0.113, p>0.05 Not
Ad G1 p>0.150 Not
SOCIAL
CelebUse G2 p>0.150 Not
FriendsUse G1 p>0.150 Not
FamilyUse G1 P=0.143, p>0.05 Not
EasyInfoAccess G1 p>0.150 Not
InfoOnPckg G1 p>0.150 Not
FrndFamOpinion G1 p>0.150 Not
PositiveWOM G2 p>0.150 Not
PositiveMedia G1 p>0.150 Not
TrendyDK G2 p>0.150 Not
SocialApproval G2 p>0.150 Not
158
TEST 17
TESTING TWO GROUPS: PERFECT SØD (BRAND)
G1: PP who prefer Perfect Sød
G2: PP who do not prefer Perfect Sød
VARIABLE (V) RESULT (G1/G2?) SIGNIFICANCE (P) H0 (Rejected/Not)
PHYSICAL
SweetTst G1 P=0.001, p<0.05 Rejected
FunctPckg G1 p>0.150 Not
PckgDesign G2 p>0.150 Not
PckNatural G2 p>0.150 Not
Powder G1 P=0.043, p<0.05 Rejected
Granulate G1 p>0.150 Not
Liquid G1 P=0.003, p<0.05 Rejected
Tablet G1 P=0.017, p<0.05 Rejected
Price G1 P=0.015, p<0.05 Rejected
Crunchy G1 p>0.150 Not
ZeroCal G1 P=0.002, p<0.05 Rejected
HiQiality G1 P=0.137, p>0.05 Not
Nurtition G1 P=0.046, p<0.05 Rejected
NaturalProd G1 p>0.150 Not
CookBake G1 p>0.150 Not
LightWght G1 p>0.150 Not
AvailSprmkt G1 P=0.035, p<0.05 Rejected
Color G1 P=0.006, p<0.05 Rejected
PSYCHOLOGICAL
NoGuilt G1 P=0.114, p>0.05 Not
SatisfySugar G1 P=0.119, p>0.05 Not
LessSugCrave G1 P=0.112, p>0.05 Not
Feel BtrBody G1 P=0.010, p<0.05 Rejected
159
Lifestyle G1 p>0.150 Not
Diethelp G1 P=0.011, p<0.05 Rejected
GoodExperience G1 P=0.037, p<0.05 Rejected
SeemExclusive G1 p>0.150 Not
SeemConvenient G1 P=0.049, p<0.05 Rejected
PositivePeception G1 P=0.053, p>0.05 Not
Ad G1 P=0.036, p<0.05 Rejected
SOCIAL
CelebUse G2 p>0.150 Not
FriendsUse G1 p>0.150 Not
FamilyUse G1 P=0.027, p<0.05 Rejected
EasyInfoAccess G1 P=0.024, p<0.05 Rejected
InfoOnPckg G1 p>0.150 Not
FrndFamOpinion G1 p>0.150 Not
PositiveWOM G1 p>0.150 Not
PositiveMedia G1 P=0.106, p>0.05 Not
TrendyDK G1 p>0.150 Not
SocialApproval G2 p>0.150 Not
TEST 18
TESTING TWO GROUPS: STEVIA (BRANDS WITH STEVIA)
G1: PP who prefer Stevia
G2: PP who do not prefer Stevia
VARIABLE (V) RESULT (G1/G2?) SIGNIFICANCE (P) H0 (Rejected/Not)
PHYSICAL
SweetTst G1 p>0.150 Not
FunctPckg G1 p>0.150 Not
PckgDesign G2 p>0.150 Not
PckNatural G1 p>0.150 Not
Powder G1 p>0.150 Not
160
Granulate G1 p>0.150 Not
Liquid G1 p>0.150 Not
Tablet G2 p>0.150 Not
Price G2 p>0.150 Not
Crunchy G1 p>0.150 Not
ZeroCal G1 p>0.150 Not
HiQiality G1 P=0.086, p>0.05 Not
Nurtition G1 P=0.011, p<0.05 Rejected
NaturalProd G1 P=0.109, p>0.05 Not
CookBake G1 p>0.150 Not
LightWght G1 p>0.150 Not
AvailSprmkt G2 p>0.150 Not
Color G2 p>0.150 Not
PSYCHOLOGICAL
NoGuilt G1 p>0.150 Not
SatisfySugar G1 p>0.150 Not
LessSugCrave G1 p>0.150 Not
Feel BtrBody G1 p>0.150 Not
Lifestyle G1 p>0.150 Not
Diethelp G1 p=0.136, p>0.05 Not
GoodExperience G1 p>0.150 Not
SeemExclusive G1 p>0.150 Not
SeemConvenient G2 p>0.150 Not
PositivePeception G1 p=0.098, p>0.05 Not
Ad G2 p>0.150 Not
SOCIAL
CelebUse G2 p>0.150 Not
FriendsUse G2 p=0.028, p<0.05 Rejected
FamilyUse G2 p>0.150 Not
EasyInfoAccess G1 p>0.150 Not
InfoOnPckg G1 p>0.150 Not
FrndFamOpinion G2 p>0.150 Not
PositiveWOM G2 p>0.150 Not
161
PositiveMedia G2 p>0.150 Not
TrendyDK G2 p>0.150 Not
SocialApproval G1 p>0.150 Not
TEST 19
TESTING TWO GROUPS: MULTISØD
G1: PP who prefer Multisød
G2: PP who do not prefer Multisød
VARIABLE (V) RESULT (G1/G2?) SIGNIFICANCE (P) H0 (Rejected/Not)
PHYSICAL
SweetTst G2 P=0.122, p>0,05 Not
FunctPckg G2 p>0.150 Not
PckgDesign G2 p>0.150 Not
PckNatural G2 p>0.150 Not
Powder G1 p>0.150 Not
Granulate G1 p>0.150 Not
Liquid G1 p>0.150 Not
Tablet G1 P=0.063, p>0.05 Not
Price G2 p>0.150 Not
Crunchy G1 p>0.150 Not
ZeroCal G1 p>0.150 Not
HiQiality G2 p>0.150 Not
Nurtition G2 p>0.150 Not
NaturalProd G2 p>0.150 Not
CookBake G2 p>0.150 Not
LightWght G2 p>0.150 Not
AvailSprmkt G1 p>0.150 Not
Color G2 p>0.150 Not
PSYCHOLOGICAL
NoGuilt G2 p>0.150 Not
162
SatisfySugar G2 p>0.150 Not
LessSugCrave G2 p>0.150 Not
Feel BtrBody G2 P=0.113, p>0.05 Not
Lifestyle G2 P=0.038, p<0.05 Rejected
Diethelp G1 p>0.150 Not
GoodExperience G1 p>0.150 Not
SeemExclusive G1 p>0.150 Not
SeemConvenient G1 p>0.150 Not
PositivePeception G1 p>0.150 Not
Ad G2 p>0.150 Not
SOCIAL
CelebUse G2 p>0.150 Not
FriendsUse G2 p>0.150 Not
FamilyUse G1 P=0.083, p>0.05 Not
EasyInfoAccess G1 p>0.150 Not
InfoOnPckg G1, G2 p>0.150 Not
FrndFamOpinion G1 p>0.150 Not
PositiveWOM G1 p>0.150 Not
PositiveMedia G1 p>0.150 Not
TrendyDK G2 p>0.150 Not
SocialApproval G2 p>0.150 Not
TEST 20
TESTING TWO GROUPS: NONE _ I DON’T CONSUME THEM [THE SWEETENER BRANDS]
G1: I don’t consume any of these brands
G2: I do consume one or more of these brands
VARIABLE (V) RESULT (G1/G2?) SIGNIFICANCE (P) H0 (Rejected/Not)
PHYSICAL
SweetTst G2 p=0.002, p<0.05 Rejected
FunctPckg G2 p=0.006, p<0.05 Rejected
163
PckgDesign G1 p>0.150 Not
PckNatural G2 p>0.150 Not
Powder G2 p=0.007, p<0.05 Rejected
Granulate G2 p>0.150 Not
Liquid G2 p=0.000, p<0.05 Rejected
Tablet G2 p=0.000, p<0.05 Rejected
Price G2 p=0.071, p>0.05 Not
Crunchy G2 p>0.150 Not
ZeroCal G2 p=0.003, p<0.05 Rejected
HiQiality G2 p=0.044, p<0.05 Rejected
Nurtition G2 p=0.005, p<0.05 Rejected
NaturalProd G2 P=0.131, p>0.05 Not
CookBake G2 p>0.150 Not
LightWght G2 p=0.074, p>0.05 Not
AvailSprmkt G2 p=0.026, p<0.05 Rejected
Color G2 p>0.150 Not
PSYCHOLOGICAL
NoGuilt G2 p=0.000, p<0.05 Rejected
SatisfySugar G2 p=0.003, p<0.05 Rejected
LessSugCrave G2 P=0.150, p>0.05 Not
Feel BtrBody G2 p=0.005, p<0.05 Rejected
Lifestyle G2 p>0.150 Not
Diethelp G2 p=0.013, p<0.05 Rejected
GoodExperience G1 p=0.009, p<0.05 Rejected
SeemExclusive G2 p>0.150 Not
SeemConvenient G2 p=0.041, p<0.05 Rejected
PositivePeception G2 p=0.013, p<0.05 Rejected
Ad G2 p>0.150 Not
SOCIAL
CelebUse G1 p>0.150 Not
FriendsUse G1 p>0.150 Not
FamilyUse G1 p>0.150 Not
EasyInfoAccess G2 p=0.077, p>0.05 Not
164
InfoOnPckg G2 p>0.150 Not
FrndFamOpinion G1 p>0.150 Not
PositiveWOM G1 p>0.150 Not
PositiveMedia G2 p>0.150 Not
TrendyDK G1 p>0.150 Not
SocialApproval G1 p>0.150 Not
TEST 21
TESTING TWO GROUPS: PREFER ALL, I DON’T CARE [THE SWEETENER BRANDS]
G1: I prefer all of the brands brands, I don’t care
G2: I do not prefer all of the brands
VARIABLE (V) RESULT (G1/G2?) SIGNIFICANCE (P) H0 (Rejected/Not)
PHYSICAL
SweetTst G1 P=0.023, p<0.05 Rejected
FunctPckg G1 P=0.030, p<0.05 Rejected
PckgDesign G2 p>0.150 Not
PckNatural G2 p>0.150 Not
Powder G1 p>0.150 Not
Granulate G1 p>0.150 Not
Liquid G1 P=0.094, p>0.05 Not
Tablet G1 P=0.004, p<0.05 Rejected
Price G1 p>0.150 Not
Crunchy G1 p>0.150 Not
ZeroCal G1 P=0.001, p<0.05 Rejected
HiQiality G1 P=0.068, p<0.05 Not
Nurtition G1 P=0.096, p>0.05 Not
NaturalProd G1 p>0.150 Not
CookBake G2 p>0.150 Not
LightWght G1 p>0.150 Not
AvailSprmkt G1 P=0.035, p<0.05 Rejected
Color G1 P=0.039, p<0.05 Rejected
165
PSYCHOLOGICAL
NoGuilt G1 P=0.052, p<0.05 Not
SatisfySugar G1 P=0.004, p<0.05 Rejected
LessSugCrave G1 p>0.150 Not
Feel BtrBody G1 P=0.012, p<0.05 Rejected
Lifestyle G1 p>0.150 Not
Diethelp G1 p>0.150 Not
GoodExperience G1 p>0.150 Not
SeemExclusive G2 P=0.124, p>0.05 Nott
SeemConvenient G1 p>0.150 Not
PositivePeception G1 p>0.150 Not
Ad G2 p>0.150 Not
SOCIAL
CelebUse G2 p>0.150 Not
FriendsUse G1 p>0.150 Not
FamilyUse G2 p>0.150 Not
EasyInfoAccess G1 p>0.150 Not
InfoOnPckg G1 P=0.017, p<0.05 Rejected
FrndFamOpinion G2 p>0.150 Not
PositiveWOM G2 P=0.074, p>0.05 Not
PositiveMedia G2 p>0.150 Not
TrendyDK G2 p>0.150 Not
SocialApproval G2 P=0.097, p>0.05 Not
TEST 22
TESTING TWO GROUPS: I WANT TO TRY STEVIA
G1: I do not want to try it
G2: I want to try it
VARIABLE (V) RESULT (G1/G2?) SIGNIFICANCE (P) H0 (Rejected/Not)
PHYSICAL
166
SweetTst G2 P=0.022, p<0.05 Rejected
FunctPckg G2 P=0.055, p>0.05 Not
PckgDesign G2 p>0.150 Not
PckNatural G2 P=0.019, p<0.05 Rejected
Powder G2 P=0.000, p<0.05 Rejected
Granulate G2 P=0.001, p<0.05 Rejected
Liquid G2 P=0.000, p<0.05 Rejected
Tablet G2 P=0.126, p>0.05 Not
Price G2 P=0.035, p<0.05 Rejected
Crunchy G2 P=0.005, p<0.05 Rejected
ZeroCal G2 P=0.016, p<0.05 Rejected
HiQiality G2 P=0.010, p<0.05 Rejected
Nurtition G2 P=0.015, p<0.05 Rejected
NaturalProd G2 P=0.031, p<0.05 Rejected
CookBake G2 P=0.002, p<0.05 Rejected
LightWght G2 p>0.150 Not
AvailSprmkt G2 P=0.032, p<0.05 Rejected
Color G2 p>0.150 Not
PSYCHOLOGICAL
NoGuilt G2 P=0.011, p<0.05 Rejected
SatisfySugar G2 P=0.005, p<0.05 Rejected
LessSugCrave G2 P=0.139, p>0.05 Not
Feel BtrBody G2 P=0.009, p<0.05 Rejected
Lifestyle G2 P=0.062, p>0.05 Not
Diethelp G2 P=0.003, p<0.05 Rejected
GoodExperience G2 P=0.014, p<0.05 Rejected
SeemExclusive G2 P=0.070, p>0.05 Not
SeemConvenient G2 P=0.016, p<0.05 Rejected
PositivePeception G2 P=0.066, p>0.05 Not
Ad G2 p>0.150 Not
SOCIAL
CelebUse G1 p>0.150 Not
FriendsUse G2 p>0.150 Not
167
FamilyUse G2 p>0.150 Not
EasyInfoAccess G2 P=0.005, p<0.05 Rejected
InfoOnPckg G2 P=0.001, p<0.05 Rejected
FrndFamOpinion G2 p>0.150 Not
PositiveWOM G2 p>0.150 Not
PositiveMedia G2 P=0.123, p>0.05 Not
TrendyDK G2 p>0.150 Not
SocialApproval G1 p>0.150 Not
TEST 23
TESTING TWO GROUPS: HEALTHY BY DOING SPORTS
G1: Not healthy by doing sports
G2: Healthy by doing sports
VARIABLE (V) RESULT (G1/G2?) SIGNIFICANCE (P) H0 (Rejected/Not)
PHYSICAL
SweetTst G2 p>0.150 Not
FunctPckg G1 P=0.031, p<0.05 Rejected
PckgDesign G2 p>0.150 Not
PckNatural G2 p>0.150 Not
Powder G1 p>0.150 Not
Granulate G2 p>0.150 Not
Liquid G1 p>0.150 Not
Tablet G1 p>0.150 Not
Price G1 p>0.150 Not
Crunchy G1 p>0.150 Not
ZeroCal G1 p>0.150 Not
HiQiality G2 p>0.150 Not
Nurtition G2 p>0.150 Not
NaturalProd G2 p>0.150 Not
CookBake G1 p>0.150 Not
168
LightWght G1 p>0.150 Not
AvailSprmkt G1 p>0.150 Not
Color G2 p>0.150 Not
PSYCHOLOGICAL
NoGuilt G2 p>0.150 Not
SatisfySugar G2 p>0.150 Not
LessSugCrave G2 p>0.150 Not
Feel BtrBody G2 p>0.150 Not
Lifestyle G2 p>0.150 Not
Diethelp G1 p>0.150 Not
GoodExperience G1 P=0.073, p>0.05 Not
SeemExclusive G2 p>0.150 Not
SeemConvenient G2 p>0.150 Not
PositivePeception G2 p>0.150 Not
Ad G1 p>0.150 Not
SOCIAL
CelebUse G2 P=0.072, p>0.05 Not
FriendsUse G2 p>0.150 Not
FamilyUse G2 p>0.150 Not
EasyInfoAccess G1 p>0.150 Not
InfoOnPckg G1 p>0.150 Not
FrndFamOpinion G2 p>0.150 Not
PositiveWOM G2 p>0.150 Not
PositiveMedia G2 P=0.140, p>0.05 Not
TrendyDK G2 P=0.122, p>0.05 Not
SocialApproval G2 p>0.150 Not
TEST 24
TESTING TWO GROUPS: HEALTHY BY AVOIDING HIGH CALORIE FOODS
169
G1: Not healthy by avoiding high calorie foods
G2: Healthy by avoiding high calorie foods
VARIABLE (V) RESULT (G1/G2?) SIGNIFICANCE (P) H0 (Rejected/Not)
PHYSICAL
SweetTst G2 p>0.150 Not
FunctPckg G2 p>0.150 Not
PckgDesign G2 p>0.150 Not
PckNatural G2 p>0.150 Not
Powder G2 P=0.051, p>0,05 Not
Granulate G2 p>0.150 Not
Liquid G1 p>0.150 Not
Tablet G1 p>0.150 Not
Price G1 p>0.150 Not
Crunchy G1 P=0.007, p<0.05 Rejected
ZeroCal G1 P=0.127, p>0.05 Not
HiQiality G2 p>0.150 Not
Nurtition G2 p>0.150 Not
NaturalProd G2 p>0.150 Not
CookBake G1 p>0.150 Not
LightWght G1 p>0.150 Not
AvailSprmkt G1 p>0.150 Not
Color G2 p>0.150 Not
PSYCHOLOGICAL
NoGuilt G2 p>0.150 Not
SatisfySugar G2 p>0.150 Not
LessSugCrave G2 p>0.150 Not
Feel BtrBody G2 p>0.150 Not
Lifestyle G2 p>0.150 Not
Diethelp G1 p>0.150 Not
GoodExperience G1 p>0.150 Not
SeemExclusive G2 p>0.150 Not
SeemConvenient G2 p>0.150 Not
PositivePeception G2 p>0.150 Not
170
Ad G1 p>0.150 Not
SOCIAL
CelebUse G2 p>0.150 Not
FriendsUse G2 p>0.150 Not
FamilyUse G2 p>0.150 Not
EasyInfoAccess G1 p>0.150 Not
InfoOnPckg G1 p>0.150 Not
FrndFamOpinion G2 p>0.150 Not
PositiveWOM G2 p>0.150 Not
PositiveMedia G2 p>0.150 Not
TrendyDK G2 p>0.150 Not
SocialApproval G2 P=0.118, p>0.05 Not
TEST 25
TESTING TWO GROUPS: HEALTHY BY COOKING OWN MEALS
G1: Not healthy by cooking own meals
G2: Healthy by cooking own meals
VARIABLE (V) RESULT (G1/G2?) SIGNIFICANCE (P) H0 (Rejected/Not)
PHYSICAL
SweetTst G2 P=0.071, p>0.05 Not
FunctPckg G2 p>0.150 Not
PckgDesign G2 p>0.150 Not
PckNatural G2 P=0.045, p<0.05 Rejected
Powder G2 p>0.150 Not
Granulate G2 p>0.150 Not
Liquid G2 p>0.150 Not
Tablet G2 p>0.150 Not
Price G2 p>0.150 Not
Crunchy G2 p>0.150 Not
ZeroCal G2 P=0.011, p<0.05 Rejected
171
HiQiality G2 P=0.012, p<0.05 Rejected
Nurtition G2 P=0.003, p<0.05 Rejected
NaturalProd G2 P=0.006, p<0.05 Rejected
CookBake G2 P=0.021, p<0.05 Rejected
LightWght G2 p>0.150 Not
AvailSprmkt G2 P=0.021, p<0.05 Rejected
Color G2 p>0.150 Not
PSYCHOLOGICAL
NoGuilt G2 P=0.031, p<0.05 Rejected
SatisfySugar G2 p>0.150 Not
LessSugCrave G2 P=0.009, p<0.05 Rejected
Feel BtrBody G2 P=0.009, p<0.05 Rejected
Lifestyle G2 p>0.150 Not
Diethelp G2 P=0.006, p<0.05 Rejected
GoodExperience G2 p>0.150 Not
SeemExclusive G2 P=0.075, p>0.05 Not
SeemConvenient G2 P=0.043, p<0.05 Rejected
PositivePeception G2 P=0.026, p<0.05 Rejected
Ad G2 p>0.150 Not
SOCIAL
CelebUse G2 p>0.150 Not
FriendsUse G2 p>0.150 Not
FamilyUse G2 p>0.150 Not
EasyInfoAccess G2 P=0.000, p<0.05 Rejected
InfoOnPckg G2 P=0.000, p<0.05 Rejected
FrndFamOpinion G1 p>0.150 Not
PositiveWOM G1 p>0.150 Not
PositiveMedia G2 p>0.150 Not
TrendyDK G1 p>0.150 Not
SocialApproval G1 p>0.150 Not
172
TEST 26
TESTING TWO GROUPS: AVOID ASPARTAME
G1: I don’t avoid Aspartame
G2: I avoid Aspartame
VARIABLE (V) RESULT (G1/G2?) SIGNIFICANCE (P) H0 (Rejected/Not)
PHYSICAL
SweetTst G2 P=0.140, p>0.05 Not
FunctPckg G1 p>0.150 Not
PckgDesign G2 p>0.150 Not
PckNatural G2 P=0.033, p<0.05 Rejected
Powder G2 p>0.150 Not
Granulate G2 P=0.033, p<0.05 Rejected
Liquid G2 P=0.002, p<0.05 Rejected
Tablet G2 p>0.150 Not
Price G2 p>0.150 Not
Crunchy G2 p>0.150 Not
ZeroCal G2 p>0.150 Not
HiQiality G2 P=0.070, p>0.05 Not
Nurtition G2 P=0.002, p<0.05 Rejected
NaturalProd G2 P=0.007, p<0.05 Rejected
CookBake G2 p>0.150 Not
LightWght G2 p>0.150 Not
AvailSprmkt G1 p>0.150 Not
Color G2 p>0.150 Not
PSYCHOLOGICAL
NoGuilt G2 p>0.150 Not
SatisfySugar G2 p>0.150 Not
LessSugCrave G2 P=0.049, p<0.05 Rejected
Feel BtrBody G1 p>0.150 Not
Lifestyle G2 p>0.150 Not
Diethelp G2 P=0.028, p<0.05 Rejected
GoodExperience G2 p>0.150 Not
173
SeemExclusive G2 p>0.150 Not
SeemConvenient G1 p>0.150 Not
PositivePeception G2 P=0.030, p<0.05 Rejected
Ad G1 p>0.150 Not
SOCIAL
CelebUse G1 p>0.150 Not
FriendsUse G1 p>0.150 Not
FamilyUse G1 p>0.150 Not
EasyInfoAccess G2 P=0.129, p<0.05 Not
InfoOnPckg G2 P=0.015, p<0.05 Rejected
FrndFamOpinion G1 p>0.150 Not
PositiveWOM G1 p>0.150 Not
PositiveMedia G1 p>0.150 Not
TrendyDK G2 p>0.150 Not
SocialApproval G1, G2 p>0.150 Not
TEST 27
TESTING TWO GROUPS: I USE ALL, I DON’T CARE [SWEETENER INGREDIENTS)
G1: I use all sweeteners, I don’t care
G2: I do not use all sweeteners
VARIABLE (V) RESULT (G1/G2?) SIGNIFICANCE (P) H0 (Rejected/Not)
PHYSICAL
SweetTst G2 P=0.015, p<0.05 Rejected
FunctPckg G2 P=0.001, p<0.05 Rejected
PckgDesign G1 p>0.150 Not
PckNatural G1 p>0.150 Not
Powder G2 p>0.150 Not
Granulate G1 p>0.150 Not
Liquid G2 p>0.150 Not
Tablet G2 P=0.009, p<0.05 Rejected
174
Price G2 p>0.150 Not
Crunchy G2 p>0.150 Not
ZeroCal G2 p>0.150 Not
HiQiality G1 p>0.150 Not
Nurtition G1 p>0.150 Not
NaturalProd G1 p>0.150 Not
CookBake G2 p>0.150 Not
LightWght G2 P=0.05, p>0.05 Not
AvailSprmkt G2 P=0.012, p<0.05 Rejected
Color G2 p>0.150 Not
PSYCHOLOGICAL
NoGuilt G2 P=0.000, p<0.05 Rejected
SatisfySugar G2 P=0.060, p>0.05 Not
LessSugCrave G2 P=0.080, p>0.05 Not
Feel BtrBody G2 P=0.012, p<0.05 Rejected
Lifestyle G2 p>0.150 Not
Diethelp G2 p>0.150 Not
GoodExperience G2 p>0.150 Not
SeemExclusive G1 p>0.150 Not
SeemConvenient G2 P=0.038, p<0.05 Rejected
PositivePeception G1 p>0.150 Not
Ad G2 p>0.150 Not
SOCIAL
CelebUse G1 p>0.150 Not
FriendsUse G1 p>0.150 Not
FamilyUse G1 p>0.150 Not
EasyInfoAccess G2 p>0.150 Not
InfoOnPckg G2 p>0.150 Not
FrndFamOpinion G1 P=0.052, p<0.05 Not
PositiveWOM G1 P=0.025, p<0.05 Rejected
PositiveMedia G1 p>0.150 Not
TrendyDK G1 p>0.150 Not
SocialApproval G1 p>0.150 Not
175
TEST 28
TESTING TWO GROUPS: I NEVER EAT CAKE
G1: I do eat cake
G2: I never eat cake
VARIABLE (V) RESULT (G1/G2?) SIGNIFICANCE (P) H0 (Rejected/Not)
PHYSICAL
SweetTst G1 p>0.150 Not
FunctPckg G1 p>0.150 Not
PckgDesign G1 p>0.150 Not
PckNatural G1 p>0.150 Not
Powder G1 p>0.150 Not
Granulate G1 p>0.150 Not
Liquid G1 p>0.150 Not
Tablet G1 p>0.150 Not
Price G1 p>0.150 Not
Crunchy G1 P=0.071, p>0.05 Not
ZeroCal G1 P=0.113, p>0.05 Not
HiQiality G1 p>0.150 Not
Nurtition G1 p>0.150 Not
NaturalProd G1 p>0.150 Not
CookBake G1 p>0.150 Not
LightWght G1 p>0.150 Not
AvailSprmkt G1 p>0.150 Not
Color G1 p>0.150 Not
PSYCHOLOGICAL
NoGuilt G1 p>0.150 Not
SatisfySugar G1 p>0.150 Not
LessSugCrave G1 p>0.150 Not
Feel BtrBody G1 p>0.150 Not
176
Lifestyle G1 P=0.059, p>0.05 Not
Diethelp G1 P=0.015, p<0.05 Rejected
GoodExperience G1 p>0.150 Not
SeemExclusive G1 p>0.150 Not
SeemConvenient G1 P=0.056, p>0.05 Not
PositivePeception G1 p>0.150 Not
Ad G1 P=0.116, p>0.05 Not
SOCIAL
CelebUse G1 p>0.150 Not
FriendsUse G1 p>0.150 Not
FamilyUse G1 p>0.150 Not
EasyInfoAccess G1 p>0.150 Not
InfoOnPckg G1 P=0.046, p<0.05 Rejected
FrndFamOpinion G1 P=0.080, p>0.05 Not
PositiveWOM G1 p>0.150 Not
PositiveMedia G1 p>0.150 Not
TrendyDK G1 p>0.150 Not
SocialApproval G1 p>0.150 Not
TEST 29
TESTING TWO GROUPS: EAT CAKE WHEN CELEBRATING
G1: I don’t eat cake when celebrating
G2: I do eat cake when celebrating
VARIABLE (V) RESULT (G1/G2?) SIGNIFICANCE (P) H0 (Rejected/Not)
PHYSICAL
SweetTst G2 p>0.150 Not
FunctPckg G2 p>0.150 Not
PckgDesign G2 p>0.150 Not
PckNatural G2 p>0.150 Not
Powder G1 p>0.150 Not
177
Granulate G2 p>0.150 Not
Liquid G1 p>0.150 Not
Tablet G1 p>0.150 Not
Price G2 p>0.150 Not
Crunchy G2 p>0.150 Not
ZeroCal G1 p>0.150 Not
HiQiality G2 p>0.150 Not
Nurtition G2 p>0.150 Not
NaturalProd G2 p>0.150 Not
CookBake G2 p>0.150 Not
LightWght G1 p>0.150 Not
AvailSprmkt G2 p>0.150 Not
Color G2 p>0.150 Not
PSYCHOLOGICAL
NoGuilt G2 p>0.150 Not
SatisfySugar G2 p>0.150 Not
LessSugCrave G1 p>0.150 Not
Feel BtrBody G1 p>0.150 Not
Lifestyle G2 p>0.150 Not
Diethelp G2 p>0.150 Not
GoodExperience G2 p>0.150 Not
SeemExclusive G2 p>0.150 Not
SeemConvenient G2 P=0.018, p<0.05 Rejected
PositivePeception G2 p>0.150 Not
Ad G2 p>0.150 Not
SOCIAL
CelebUse G2 p>0.150 Not
FriendsUse G2 P=0.145, p>0.05 Not
FamilyUse G2 P=0.068, p>0.05 Not
EasyInfoAccess G2 p>0.150 Not
InfoOnPckg G2 p>0.150 Not
FrndFamOpinion G2 p>0.150 Not
PositiveWOM G2 p>0.150 Not
178
PositiveMedia G2 p>0.150 Not
TrendyDK G1 p>0.150 Not
SocialApproval G2 p>0.150 Not
TEST 30
TESTING TWO GROUPS: EAT CAKE FOR COMFORT
G1: I do not eat cake for comfort
G2: I eat cake for comfort
VARIABLE (V) RESULT (G1/G2?) SIGNIFICANCE (P) H0 (Rejected/Not)
PHYSICAL
SweetTst G2 p>0.150 Not
FunctPckg G2 p>0.150 Not
PckgDesign G2 P=0.053, p>0.05 Not
PckNatural G2 p>0.150 Not
Powder G2 P=0.005, <0.05 Rejected
Granulate G2 P=0.014, <0.05 Rejected
Liquid G2 P=0.020, <0.05 Rejected
Tablet G2 p>0.150 Not
Price G2 P=0.095, >0.05 Not
Crunchy G2 P=0.045, <0.05 Rejected
ZeroCal G2 P=0.007, <0.05 Rejected
HiQiality G2 P=0.020, <0.05 Rejected
Nurtition G2 P=0.021, <0.05 Rejected
NaturalProd G2 P=0.038, <0.05 Rejected
CookBake G2 P=0.066, >0.05 Not
LightWght G2 P=0.080, >0.05 Not
AvailSprmkt G2 P=0.046, <0.05 Rejected
Color G2 P=0.020, <0.05 Rejected
PSYCHOLOGICAL
NoGuilt G2 P=0.060, >0.05 Not
179
SatisfySugar G2 P=0.087, >0.05 Not
LessSugCrave G2 P=0.002, <0.05 Rejected
Feel BtrBody G2 P=0.044, <0.05 Rejected
Lifestyle G2 p>0.150 Not
Diethelp G2 P=0.055, >0.05 Not
GoodExperience G2 p>0.150 Not
SeemExclusive G2 p>0.150 Not
SeemConvenient G2 p>0.150 Not
PositivePeception G2 P=0.023, <0.05 Rejected
Ad G2 P=0.014, <0.05 Rejected
SOCIAL
CelebUse G2 p>0.150 Not
FriendsUse G2 p>0.150 Not
FamilyUse G2 P=0.062, >0.05 Not
EasyInfoAccess G2 P=0.008, <0.05 Rejected
InfoOnPckg G2 P=0.001, <0.05 Rejected
FrndFamOpinion G2 P=0.045, <0.05 Rejected
PositiveWOM G2 P=0.060, >0.05 Not
PositiveMedia G2 p>0.150 Not
TrendyDK G2 P=0.025, <0.05 Rejected
SocialApproval G2 p>0.150 Not
TEST 31
TESTING TWO GROUPS: I NEVER EAT CAKE
G1: I do eat cake
G2: I never eat cake
VARIABLE (V) RESULT (G1/G2?) SIGNIFICANCE (P) H0 (Rejected/Not)
PHYSICAL
SweetTst G1 p>0.150 Not
FunctPckg G1 p>0.150 Not
180
PckgDesign G1 p>0.150 Not
PckNatural G1 p>0.150 Not
Powder G1 p>0.150 Not
Granulate G1 p>0.150 Not
Liquid G1 p>0.150 Not
Tablet G1 p>0.150 Not
Price G1 p>0.150 Not
Crunchy G1 p>0.150 Not
ZeroCal G1 p>0.150 Not
HiQiality G1 p>0.150 Not
Nurtition G1 p>0.150 Not
NaturalProd G1 p>0.150 Not
CookBake G1 p>0.150 Not
LightWght G1 p>0.150 Not
AvailSprmkt G1 p>0.150 Not
Color G1 p>0.150 Not
PSYCHOLOGICAL
NoGuilt G1 p>0.150 Not
SatisfySugar G1 p>0.150 Not
LessSugCrave G1 p>0.150 Not
Feel BtrBody G1 p>0.150 Not
Lifestyle G1 p>0.150 Not
Diethelp G1 p>0.150 Not
GoodExperience G1 p>0.150 Not
SeemExclusive G1 p>0.150 Not
SeemConvenient G1 p>0.150 Not
PositivePeception G1 p>0.150 Not
Ad G1 p>0.150 Not
SOCIAL
CelebUse G1 p>0.150 Not
FriendsUse G1 p>0.150 Not
FamilyUse G1 p>0.150 Not
EasyInfoAccess G1 p>0.150 Not
181
InfoOnPckg G1 p>0.150 Not
FrndFamOpinion G1 p>0.150 Not
PositiveWOM G1 p>0.150 Not
PositiveMedia G1 p>0.150 Not
TrendyDK G1 p>0.150 Not
SocialApproval G1 p>0.150 Not
182
Table 1: PHYSICAL ATTRIBUTES
Color
AvailableSupermkt
Light Weight
CookBake
Natural product
NutritionalHealthy
High Quality Natural Sweeteners
Zero cal
Artificial sweeteners
Crunchy
Price Never use sweeteners
Tabletop
Liquid Healthy
Granulate Unhealthy
Powder
Natural Pckg
ackaging Design
Functional Pckg
Sweet taste
0 2 4 6 8 10 12
Table 2: PSYCHOLOGICAL ATTRIBUTES
NoGuilt
SatisfiesLikeSugar
LessSugCrave
Natural sweetener
FeelBetterBody
Lifestyle HI sweetener
DietHelp
GoodExperience Never use CS
SeemsExclusive Healthy
SeemsConvenient
PositivePerception Unhealthy
Advertisement
0 2 4 6 8 10
Table 3: SOCIAL ATTRIBUTES
Celebrity
FriendsUseIt
FamilyUsesIt Natural
EasyInfoAccess
InfoOnPackaging
Artificial
Fam&FriendsOpinion Never
PositiveWOM
PositiveMedia
Healthy
TrendyInDK Unhealthy 183
SocialApproval
0 2 4 6 8
184
agree % within I prioritize 2,9% 75,0% 10,3% 10,3% 1,5% 100,0%
healthy cooking
% within How old 100,0% 45,5% 38,9% 53,8% 100,0% 46,6%
are you?
% of Total 1,4% 34,9% 4,8% 4,8% ,7% 46,6%
strongly agree % within I prioritize 75,0% 15,6% 9,4% 100,0%
healthy cooking
% within How old 21,4% 27,8% 23,1% 21,9%
are you?
% of Total 16,4% 3,4% 2,1% 21,9%
185
Appendix 8: Descriptive Report
186
187
188
189
190
191
192
193
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Appendix 13: Article “Do you get fat from socializing [hygge]?”
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