<p>Ingredient branding implies that a company incorporates an additional brand into their product in order to increase consumer awareness. This has been proven to be successful in certain product categories such as computers and food. These products can be seen as low involvement and low cost products, since they are bought frequently and generally involves low risk for the consumer. Ingredient branding has never been tested on product categories that are categorised as high involvement and high cost, which is therefore the intention of this thesis. By investigating consumers’ attitudes and perception of quality, towards advertisements with and without ingredient brands, we conclude that ingredient branding does not affect consumers in high involvement and high cost product categories, nor in a positive or negative way.</p>

Hydrophilic polymers in a swellable matrix tablet hydrate quickly to form a hydrogel layer on the exterior of the dosage once in contact with water or biologic fluid. The resultant hydrogel serves as a barrier to regulate water permeation into the matrix and drug diffusion from the preparation. It is therefore important to understand how the polymer is hydrated and what mechanism exists between hydrogel formation and drug dissolution from a swellable matrix tablet. In this thesis, a TA texture analyzer was utilized to monitor and characterize matrix swelling properties during dissolution process. Multiple regression models were employed to analyze the quantitative relationship between drug dissolution or hydrogel thickness and major formulation factors (polymer ratio, drug solubility). Modified release matrix tablets were prepared using four APIs with a range of aqueous solubility, i.e., acetaminophen (ACE), chlorpheniramine (CHL), ibuprofen (IBU), and pseudoephedrine hydrochloride (PSE). Two hydrophilic polymers, polyethylene oxide (PEO) and hydroxypropyl methylcellulose (HPMC) were selected and tested as primary matrix polymers for the formulations. It was found from the experiments that multiple regression model was capable of estimating drug dissolution for both PEO and HPMC matrix preparations. Based on major formulation factors the regression models provide satisfactory prediction of drug release, which could further aid in formulation development and optimization.

Hydrophilic polymers in a swellable matrix tablet hydrate quickly to form a hydrogel layer on the exterior of the dosage once in contact with water or biologic fluid. The resultant hydrogel serves as a barrier to regulate water permeation into the matrix and drug diffusion from the preparation. It is therefore important to understand how the polymer is hydrated and what mechanism exists between hydrogel formation and drug dissolution from a swellable matrix tablet. In this thesis, a TA texture analyzer was utilized to monitor and characterize matrix swelling properties during dissolution process. Multiple regression models were employed to analyze the quantitative relationship between drug dissolution or hydrogel thickness and major formulation factors (polymer ratio, drug solubility). Modified release matrix tablets were prepared using four APIs with a range of aqueous solubility, i.e., acetaminophen (ACE), chlorpheniramine (CHL), ibuprofen (IBU), and pseudoephedrine hydrochloride (PSE). Two hydrophilic polymers, polyethylene oxide (PEO) and hydroxypropyl methylcellulose (HPMC) were selected and tested as primary matrix polymers for the formulations. It was found from the experiments that multiple regression model was capable of estimating drug dissolution for both PEO and HPMC matrix preparations. Based on major formulation factors the regression models provide satisfactory prediction of drug release, which could further aid in formulation development and optimization.

Strategy undeniably plays a vital role in a company’s progress. Ingredient Branding is a relatively new concept which Swedish companies have not incorporated as a formal strategy. Space Production AB is the leading event management company in Sweden which wants to analyze whether this strategy is viable in the current scenario. In order to access this, I interviewed fifteen potential clients at three different events giving an idea of how they perceived quality specifically and how their company policy was towards it in general. I then benchmarked Space Production AB against five companies that have successfully implemented this strategy. The whole procedure led to the result that ingredient branding is viable in certain scenarios and the strategy would change on basis of the strength of the host brand. Similarly emphasis on technologies advances would be necessary to ensure an edge with the competitors. If correctly implemented, Swedish companies such as Space Production AB could also be in league with such success stories.

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Approximately one-third of the global food produced for human consumption is lost or wasted somewhere along the food chain. Carrots are one of the most important and widely produced root vegetables grown worldwide; they are rich in many beneficial bioactive compounds such as dietary fiber and carotenoids. Every year, an estimated 29% of processed carrots are lost as waste. The U.S. is the 3rd largest producer of carrots worldwide, 85% of which come from California. During carrot juice processing, up to 50% of the raw material remains as carrot pomace. Carrot pomace may contain up to 55% total dietary fiber, which is thought to have important functional properties such as water holding and fat binding. The objectives of this project were to: 1) Investigate how physical pretreatment and drying treatment affect the functional and chemical properties of carrot pomace, 2) evaluate the impact that carrot pomace as a functional ingredient will have on the physical and chemical properties of beef patties, and 3) validate the developed beef patties using a consumer sensory test to ensure that the products have acceptable sensory attributes. High shearing and hydraulic pressing pretreatments (HSHP) increased the swelling capacity of freeze-dried carrot pomace by 59% and dehydrated carrot pomace by 34%. Freeze-dried carrot pomace also retained 33% more carotenoids compared to dehydrated pomace. The drying method significantly impacted the functional properties of carrot pomace. Freeze drying improved the water holding capacity by 22% and fat binding capacity by 194% over dehydrated carrot pomace. The addition of dried carrot pomace increased the cooking yield and water-holding capacity of beef patties by 5-15% and 12%, respectively, without significantly changing their textural properties or chemical composition. Eighty-six (86) consumers took part in sensory testing to evaluate beef patties formulated with carrot pomace. Overall, there were no significant differences in liking scores between the carrot pomace patties at 1% & 3% and the control patty. Scores were not changed significantly when patties were consumed with a bun. These results suggested that carrot pomaces may be physically modified to be utilized as a functional ingredient in the food industry.

<p>Background: In the 1970’s, the first concerns regarding manufacturing pollu-tion headed off in Sweden and an enormous demand was cre-ated. The result came to be an enhanced consumption of ingredi-ent branded products such as KRAV, Bra Miljöval and The Swan to mention a few. Fair Trade entered the Swedish shelves in 1996 which gave the consumers the possibility to buy products and contribute to better conditions for farmers and employees in de-veloping countries.</p><p>Problem: In 1995 a research was performed, which showed that 50 percent of the respondents did not buy products with for instance an en-vironmental concerned label due to the significantly higher price. Some argue against this and believe that it is more of a marketing issue. Customers have become more aware in their shopping and, in order to keep them, companies must meet their demands by paying more attention to how they run their business.</p><p>Purpose: The aim with this thesis is to investigate why managers make decisions to purchase ingredient branded products, particulary Fair Trade.</p><p>Method: To accomplish this thesis a qualitative approach has been applied with the intention to describe the result from performed tele-phone and personal interviews with companies within chain res-taurants, hotels, grocery stores, and textile retail stores.</p><p>Conclusion: The study demonstrated that the decision to introduce Fair Trade labelled products depended on factors such as; the introduction year of these products, the history of the company and core values. Managers at the selected companies decided to purchase products with the ingredient brand Fair Trade for different rea-sons. Either since they had a long history of concern for fair production and rooted values or due to that the introduction of these products contributed to a good business image or to clean the company’s history.</p>

A intensificação de processos é importante na busca de equipamentos e reações menos nocivos e seguros, um exemplo é a aplicação de microrreatores. A indústria farmacêutica é a maior beneficiária dessa tecnologia, pois os microrreatores, dispositivos com microcanais de até 100 &#181;m, podem reduzir em anos o tempo necessário para desenvolver e produzir um novo fármaco e podem ser montados em unidades industriais extremamente pequenas e compactas. O aumento de casos de diabetes no Brasil na última década vem incentivando a busca por novos fármacos. Neste trabalho, a aplicação de microrreatores capilares é estudada na síntese do (Z)-5-(4-hidroxi-3-metoxibenzilideno)2,4-tiazolidinadiona (HMTZD) e do (Z)-5-(3-hidroxi-4-metoxibenzilideno)2,4-tiazolidinadiona (MHTZD), obtidos da reação de 2,4-tiazolidinediona (TZD) com 4-hidroxi-3-metoxibenzaldeído (Vanilina) e com seu isômero, 3-hidroxi-4-metoxibenzaldeído (Isovanilina), que podem ser utilizados na síntese de moléculas com atividade biológica. Foram obtidos rendimentos máximos do produto HMTZD, 98% em 480 min de reação e do produto MHTZD, 73% em 120 min de reação, contrariando a literatura que apresenta um tempo de reação para essa síntese de 20 h a 40 h. Na síntese em fluxo no microrreator, ficou evidente que quanto maior a temperatura maior a conversão de TZD e o rendimento do produto, chegando a valores de 100%, para a temperatura de 160°C em etanol. A produção no processo batelada e no microrreator foram calculadas e, quando comparadas, mostraram que apenas dois microrreatores de 1 mL em sua melhor condição de operação são capazes de produzir três vezes mais que um reator batelada de 60 mL. Pelo estudo de cinética, a reação utilizando etanol não favorece a formação de reações em paralelo ou em série. As análises qualitativas comprovaram que os produtos esperados foram formados e com alto grau de pureza. / The process intensification is important in the search for less harmful and safe equipment and reactions, an example is the application of microreactors. The pharmaceutical industry is the largest beneficiary of this technology because microreactors, devices with microchannels up to 100 &#181;m, can reduce the time required to develop and produce a new drug in years and can be mounted in extremely small and compact industrial units. The increase in diabetes cases in Brazil in the last decade has been encouraging the search for new drugs. In this work, the application of capillary microreactors is studied in the synthesis of (Z)-5-(4-hydroxy-3-methoxybenzylidene)2,4-thiazolidinedione (HMTZD) and (Z)-5-(3-hydroxy-4- methoxybenzylidene)2,4-thiazolidinedione (MHTZD), obtained from the reaction of 2,4-thiazolidinedione (TZD) with 4-hydroxy-3-methoxybenzaldehyde (Vanillin) and its isomer, 3-hydroxy-4-methoxybenzaldehyde (Isovanillin), which can be used in the synthesis of molecules with biological activity. Maximum yields of 98% in 480 min, for the product HMTZD, and 73% in 120 min, for the product MHTZD, were obtained, contradicting literature that shows a reaction time for this synthesis of 20 h to 40 h. In the flow synthesis in the microreactor, it was evident that the higher the temperature the higher the conversion of TZD and the yield of the product, reaching 100%, in ethanol working with the temperature of 160°C. The production in the batch process and the microreactor were calculated and, when compared, showed that only two 1 mL microreactors in their best operating condition are able to produce three times more than a 60 mL batch reactor. By the study of kinetics, the reaction using ethanol does not favor the formation of reactions in parallel or in series. The qualitative analyzes showed that the expected products was formed and with a high degree of purity.

Syfte - Studien syftar till att undersöka hur ett modeföretags icke-finansiella(konsumentbaserade) brand equity påverkas av co-branding. Studien undersöker hur ettsamarbete mellan två modeföretag, så kallat intrabranschsamarbete, påverkar huvudvarumärketsicke-finansiella brand equity.Metod - Studien utgår från Aakers modell för att mäta brand equity. Metoden för studien harvarit att använda fokusgrupper för att undersöka konsumentattityder till co-branding. I studienanvändes ett verklighetsbaserat modesamarbete som diskussionsunderlag för fokusgrupperna,där ett fallföretag och dess samarbete med en annan modeaktör valdes ut. Totalt 12 styckenstudenter från Textilhögskolan i Borås deltog i studien, fördelat över två fokusgrupper.Fynd - Studien visar att ett modevarumärkes brand equity kan stärkas och påverkas positivt medhjälp av co-branding.Begränsningar - Uppsatsen är begränsad till ett samarbete genomfört av två textilföretag vilketgör resultaten främst applicerbara på samarbeten inom modebranschen. Fler genomförda studier,med ett större antal fokusgrupper och en bredare population, skulle kunna ökageneraliserbarheten.Originalitet - Studien undersöker konsumentattityder till co-branding inom modebranschen medhjälp av fokusgrupper. Resultatet ger empiriska indikationer på hur svenska studenter ser på cobrandinginom mode branschen och hur ett modeföretags brand equity påverkas av co-branding. / Program: Textilekonomutbildningen