All Outputs (3)

Consumer Preferences for the Attributes of Plant-Based Meat Substitutes: A segmentation study based on best-worst scaling (2023)
Presentation / Conference Contribution
Naughton, P. (2023, July). Consumer Preferences for the Attributes of Plant-Based Meat Substitutes: A segmentation study based on best-worst scaling. Paper presented at 24TH AMS World Marketing Congress 2023, University of Kent - Canterbury, UK

The aim of this study is to identify consumer segments based on the importance attributed to labelling information on the health, environmental and ethical, and sensory attributes of PBMS. The research builds on previous attitudinal studies by using... Read More about Consumer Preferences for the Attributes of Plant-Based Meat Substitutes: A segmentation study based on best-worst scaling.

What It Feels Like For A Girl: Teenage Girls' Lived Experiences On Social Media (2023)
Presentation / Conference Contribution
Rezai, K., Mercer-Jones, E., Thompson, J., Tjandra, N., Igarashi, R., & Naughton, P. (2023, July). What It Feels Like For A Girl: Teenage Girls' Lived Experiences On Social Media. Presented at 2023 Academy of Marketing Conference, Birmingham, UK

With concerns growing regarding the impact of social media on teenage girls, this paper explores teenage girls’ lived experiences of using social media. This research was co-created with an educational Community Interest Company (CIC) consisting of i... Read More about What It Feels Like For A Girl: Teenage Girls' Lived Experiences On Social Media.

The Interplay of Food Labels & Dietary Motivation on Product Health Ratings and Purchase Intentions (2022)
Presentation / Conference Contribution
Naughton, P. (2022, November). The Interplay of Food Labels & Dietary Motivation on Product Health Ratings and Purchase Intentions. Paper presented at EffosT Conference 2022, Dublin

The aim of this study is to examine the effects of two nutrition claims (reduced sugar and protein content), a traffic light nutrition label, and the moderating role of weight control motivation on the appeal and perceived healthfulness of foods.