New research links key marketing factors to quality of food purchases Breakthrough research by Kusum Ailawadi, professor of Marketing at the Tuck School of Business, Dartmouth, can change the way companies think about marketing their products to consumers and shows that, contrary to most current corporate marketing approaches, low-sugar products will be on the rise. The study sends a key message to companies producing sugary food and drink products: there is a huge need to create healthier and more affordable products as an alternative diet...
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