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Marketing Plan For Store Branded Food Products Essay

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CHAPTER-5
RESEARCH METHODOLOGY

5.1Introduction
Since the 1980s, an increasing number of varieties of store-branded food products have reached the market, sold by retail supermarkets and mass-market wholesale entities through partnership agreements with national and regional brand manufacturers (Kim, 2001). Store brands are retail-inspired products marketed, controlled, and sold exclusively by retailers in competition with brands controlled and marketed by manufacturers (Kim, 2001). Store branding is not a new concept. The early 20th century produced important store brands consumers readily accepted, originating through retail development projects for similar or identical consumer products. These products offered legitimate quality and value choices for cost savings of disposable, non-food products, as opposed to nationally or regionally known products (Kim, 2001).

Recently, an increasing number and varieties of perishable food products (i.e., refrigerated and temperature sensitive) have been added to the expanding retail store branding trend. These growing product categories now include dairy, juice, meats, and cheese.
The expansion of store brands reduced long-term competition and consumer choice while leading to increases in price and corresponding decreases in overall quality (DeWulf et al., 2005). Direct access to consumer responses (regarding existing or developing quality and value relationships) may be of value to manufacturers prior to entering into agreements

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