DOCSLIB.ORG

Why Kids Are 'Lovin' It': a Q Methodology Analysis of the Appeal of Mcdonald's Erica Nelson Rivera Brigham Young University

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Why Kids Are 'Lovin' It': a Q Methodology Analysis of the Appeal of Mcdonald's Erica Nelson Rivera Brigham Young University Brigham Young University BYU ScholarsArchive All Theses and Dissertations 2016-06-01 Why Kids Are 'Lovin' It': A Q Methodology Analysis of the Appeal of McDonald's Erica Nelson Rivera Brigham Young University Follow this and additional works at: https://scholarsarchive.byu.edu/etd Part of the Communication Commons BYU ScholarsArchive Citation Rivera, Erica Nelson, "Why Kids Are 'Lovin' It': A Q Methodology Analysis of the Appeal of McDonald's" (2016). All Theses and Dissertations. 6440. https://scholarsarchive.byu.edu/etd/6440 This Thesis is brought to you for free and open access by BYU ScholarsArchive. It has been accepted for inclusion in All Theses and Dissertations by an authorized administrator of BYU ScholarsArchive. For more information, please contact [email protected], [email protected]. Why Kids Are 'Lovin' It': A Q Methodology Analysis of the Appeal of McDonald’s Erica Nelson Rivera A thesis submitted to the faculty of Brigham Young University in partial fulfillment of the requirements for the degree of Master of Arts Tom Robinson, Chair Clark Callahan Kristoffer Boyle School of Communications Brigham Young University June 2016 Copyright © 2016 Erica Nelson Rivera All Rights Reserved ABSTRACT Why Kids Are 'Lovin' It': A Q Methodology Analysis of the Appeal of McDonald’s Erica Nelson Rivera School of Communications, BYU Master of Arts The dramatic rise in childhood obesity is a major concern nationwide. Unprecedented media exposure, drastically decreased time spent interacting as a family, and the consumption of calorie-dense foods are all heated topics of discussion with ties to weight gain. In this research, possible associations are examined between media, social groups and a favorite fast-food restaurant among children: McDonald’s. Q methodology was used to analyze the various factors that draw children to McDonald’s. With a theoretical background in social learning theory, this study had 29 children rank-order 30 photographs depicting elements of the McDonald’s experience. Pictures included the most and least popular food items, social events like birthday parties and eating with family, physical aspects of McDonald’s, such as the Playplace and dining area, famous McDonald’s characters and celebrities, promotional events and giveaways, like the monopoly game, food coupons and Happy Meal toys. The participants then took part in an interview. Results of the study resemble existing research into what motivates children to go to McDonald’s, including the food and Playplace. However, this study also reveals three new factors contributing to the restaurant’s popularity for kids: their need to be with friends and family, frequenting the restaurant as a sort of comfortable rite or tradition, and the fame with which McDonald’s is associated. The findings suggest the importance of social education about food habits from parents, in spite of an increased dependence on media and peers for information. Keywords: social learning theory, obesity, children, McDonald’s, advertising, Q methodology ACKNOWLEDGEMENTS I am forever indebted to an excellent team of professors, students, staff and family who have helped in this process. A special thanks to Dr. Robinson, my mentor and Thesis Chair for his encouragement, insight and sacrifices made on my behalf. Dr. Callahan and Dr. Boyle are excellent committee members, and I am so grateful for their time and flexibility in working on this project. Janice Cho, the staff and kids at the Boys and Girls Club of Provo were invaluable, without them the research could not have been done. Another special thanks to Dr. Church who helped interpret the data with excellent insight. I am equally blessed to have an amazing family; in particular, my supportive and enthusiastic husband, Heber, has helped me to work through frustrations and continue on this project until the end. Alli, my editor, sister, and cheerleader was vital for ensuring a quality document. I have been privileged to know and associate with so many outstanding people. iv TABLE OF CONTENTS Abstract ........................................................................................................................................... ii Acknowledgements ........................................................................................................................ iii Table of Contents ........................................................................................................................... iv List of Tables ................................................................................................................................ vii Chapter 1: Introduction ................................................................................................................... 1 Chapter 2: Context and Historical Overview .................................................................................. 2 The Birth of the Burger and Fast-Food Culture .......................................................................... 2 McDonald’s: Humble Birth to Fast-Food Domination ............................................................... 3 The Discovery of Lucrative Fast-Food Advertising (to Children) .............................................. 4 The Cooking-Free Culture of Convenience ................................................................................ 6 Kid Consumers ............................................................................................................................ 7 The Evolution of a Mediated Society: Radio, Television, Internet and Advertising .................. 9 The McDonald’s Advertising Machine: Television Advertising .............................................. 11 New Forms of Media................................................................................................................. 13 Advergames ............................................................................................................................... 14 Display Advertising................................................................................................................... 14 Smartphone Apps ...................................................................................................................... 15 Social Media .............................................................................................................................. 16 Alternative Advertising ............................................................................................................. 17 Demographic Differences ......................................................................................................... 19 Ad Regulation ........................................................................................................................... 20 The “Healthier” McDonald’s Today ......................................................................................... 22 v TABLE OF CONTENTS (cont.) Chapter 3: Theoretical Overview .................................................................................................. 25 Advertising Strategies ............................................................................................................... 25 Branding for Life ....................................................................................................................... 25 Direct/ Indirect Advertising and Product Placement................................................................. 28 Frequency and Recency of Advertisements .............................................................................. 31 Social Learning Theory ............................................................................................................. 33 Overall Impact of Advertising on Children............................................................................... 35 Chapter 4: Method ........................................................................................................................ 37 Participants ................................................................................................................................ 37 Procedure ................................................................................................................................... 39 Q Sort Analysis ......................................................................................................................... 42 Determination of Q Sort Photographs ....................................................................................... 43 Chapter 5: Results ......................................................................................................................... 44 Factor 1: The Ritualists ............................................................................................................. 44 Factor 2: The Foodies ............................................................................................................... 45 Factor 3: The Players ................................................................................................................ 47 Factor 4: The Socialites ............................................................................................................. 48 Factor 5: The Tabloids .............................................................................................................. 49 Chapter 6: Discussion ................................................................................................................... 51
Load more

Recommended publications
  • The Media Self-Regulation Guidebook
    The Media Self-Regulation Guidebook All questions and answers The Representative on Organization for Security and Co-operation in Europe Freedom of the Media The OSCE Representative on Freedom of the Media wishes to thank the Governments of France, Germany and Ireland for their generous support to this publication. We would also like to extend our gratitude to Robert Pinker, Peter Stuber and the AIPCE members for their invaluable contributions to this project. The views expressed by the authors in this publication are their own and do not necessarily reflect the views of the OSCE Representative on Freedom of the Media. Published by Miklós Haraszti, the OSCE Representative on Freedom of the Media Edited by Adeline Hulin and Jon Smith © 2008 Office of the Representative on Freedom of the Media Organization for Security and Co-operation in Europe (OSCE) Wallnerstrasse 6 A-1010 Vienna, Austria Tel.: +43-1 514 36 68 00 Fax: +43-1 514 36 6802 E-mail: [email protected] http://www.osce.org/fom Design & Layout: Phoenix Design Aid, Denmark ISBN 3-9501995-7-2 The Media Self-Regulation Guidebook All questions and answers The OSCE Representative on Freedom of the Media Miklós Haraszti Vienna 2008 CONTENTS Contents 7 Miklós Haraszti Foreword 9 I. The merits of media self-regulation Balancing rights and responsibilities By Miklós Haraszti 10 1. The nature of media self-regulation 13 2. Media self-regulation versus regulating the media 18 3. The promotion of mutual respect and cultural understanding 21 II. Setting up a journalistic code of ethics The core of media self-regulation By Yavuz Baydar 22 1.
    [Show full text]
  • Chapter 01 1
    Chapter 01 1. Introduction McDonald's is one of the best-known brands worldwide. This case study shows how McDonald's continually aims to build its brand by listening to its customers. It also identifies the various stages in the marketing process. Branding develops a personality for an organization, product or service. The brand image represents how consumers view the organization. Branding only works when an organization behaves and presents itself in a consistent way. Marketing communication methods, such as advertising and promotion, are used to create the colors, designs and images, which give the brand its recognizable face. At McDonald's this is represented by its familiar logo - the Golden Arches. Marketing involves identifying customer needs and requirements, and meeting these needs in a better way than competitors. In this way a company creates loyal customers. The starting point is to find out who potential customers are - not everyone will want what McDonald's has to offer. The people McDonald's identifies as likely customers are known as key audiences. McDonald’s has come up with advertising campaigns to help combat the dropping sales such as its New Taste Menu, and this was geared toward the healthier consumer. The message was that the company was tasty and nutritious, friendly folks and fun could be found at McDonald’s. 1.1 Problem Statement McDonald’s has been forced to contend with a number of potential obstacles to growth in recent years, most notably stark criticism and a less-than-favorable global economic climate that has seen consumers reduce their discretionary spending.
    [Show full text]
  • Donna Lee Brien Writing About Food: Significance, Opportunities And
    Donna Lee Brien Writing about Food: Significance, opportunities and professional identities Abstract: Food writing, including for cookbooks and in travel and food memoirs, makes up a significant, and increasing, proportion of the books written, published, sold and read each year in Australia and other parts of the English-speaking world. Food writing also comprises a similarly significant, and growing, proportion of the magazine, newspaper and journal articles, Internet weblogs and other non-fiction texts written, published, sold and read in English. Furthermore, food writers currently are producing much of the concept design, content and spin-off product that is driving the expansion of the already popular and profitable food-related television programming sector. Despite this high visibility in the marketplace, and while food and other culinary-related scholarship are growing in reputation and respectability in the academy, this considerable part of the contemporary writing and publishing industry has, to date, attracted little serious study. Moreover, internationally, the emergent subject area of food writing is more often located either in Food History and Gastronomy programs or as a component of practical culinary skills courses than in Writing or Publishing programs. This paper will, therefore, investigate the potential of food writing as a viable component of Writing courses. This will include a preliminary investigation of the field and current trends in food writing and publishing, as well as the various academic, vocational and professional opportunities and pathways such study opens up for both the students and teachers of such courses. Keywords: Food Writing – Professional Food Writers – Creative and Professional Writing Courses – Teaching Creative and Professional Writing Biographical note Associate Professor Donna Lee Brien is Head of the School of Arts and Creative Enterprise at Central Queensland University, and President of the AAWP.
    [Show full text]
  • Standards of Business Conduct the Promise of the Golden Arches
    Standards of Business Conduct The Promise of the Golden Arches “The basis for our entire business is that we are ethical, truthful and dependable.” “The basis for our entire business is that we are ethical, truthful and dependable. It takes time to build a reputation. We are not promoters. We are business people with a solid, permanent, constructive ethical program that will be in style…years from now even more than it is today.” — Ray Kroc, 1958 2 Standards of Business Conduct 3 McDONALD’s VALUES We place the customer experience at the core of all we do Our customers are the reason for our existence. We demonstrate our appreciation by providing them with high quality food and superior service, in a clean, welcoming environment, at a great M c value. Our goal is QSC&V for each and every customer, each and every time. DONAL We are committed to our people D ’ S We provide opportunity, nurture talent, develop leaders and reward achievement. We believe VALUE that a team of well-trained individuals with diverse backgrounds and experiences, working together in an environment that fosters respect and S drives high levels of engagement, is essential to our continued success. We aspire to be our customers’ favourite We believe in the McDonald’s System McDonald’s business model, depicted by the place and way to eat. “three-legged stool” of owner/operators, suppliers, and company employees, is our foundation, and the To achieve this mission, balance of interests among the three groups is key. our actions as individuals and as a system must We operate our business ethically reflect our Values.
    [Show full text]
  • Tangy Temptation: Mcdonald's and Marketing to a Foodie World
    Tangy Temptation: McDonald’s and Marketing to a Foodie World Thomas R. Werner Whether boasting over the latest kill while it sizzled over a pre-historical fire or chatting about an enterprising chef in a contemporary upscale restaurant, humans have always bonded over food. “From primitive times,” Mark Meister writes, food “has been intimately involved in creating identification and consubstantiation” (2001, p. 175). Food gave people a pursuit that redefined the entire human experi- ence. Mary Douglas states that the meal is what brought humans “from hunter and gatherer to market-conscious consumer” (in Meister, 2001, p. 170). In our market- conscious age, the collection and discussion of food is a serious hobby, manifested in user-created reviews and independent food blogs. The term “foodie,” mockingly coined in Ann Barry and Paul Levy’s 1984 book The Official Foodie Handbook, once represented a snobby subset of Americans. However, with a proliferation of food media, food-pursuit is more and more accessible to those without a lot of dispos- able income, making the “foodie” a subset that grows daily. With a little bit of in- formation, the foodies feels adequately fit for publishing their own opinions about the quality of food in restaurants or at a friend’s house (Fattorini, 1994). Originally, the “foodie” acquired this casual-yet-obsessive learning through food publications and programming, but with more and more food media available to a mainstream audience, anybody can be a foodie now. Beyond using food as a delineator of socioeconomic status, the foodie subset has raised restaurants to be places of recreation in addition to being places of nour- ishment.
    [Show full text]
  • Germany Corporate Responsibility Report 2016 at a Glance Content Corporate Responsibility Report 2016
    faCts & figures McDonald's Germany Corporate responsibility report 2016 at a glanCe CONteNT Corporate Responsibility Report 2016. At a glance – Facts & Figures / Seite: 2 CONTENT 3 1. ABOUT THIS REPORT 4 2. ABOUT McDONALD'S GERMANY 4 Market position 4 Restaurants 5 Corporate Governance 6 Social Commitment 7 3. OUR FOOD AND WHERE IT COMES FROM 7 Suppliers 7 Raw materials 9 CO2 footprint of supply chain 9 BEST Programs 10 Quality label 11 Product quality and safety 11 Dialog with guests 13 Happy Meal 14 4. ENVIRONMENTAL MANagEMENT IN AND AROUND OUR RESTAURANTS 14 CO2 footprint 15 Energy consumption at restaurants 16 Logistics 17 Packaging 17 Waste and recycling 19 5. THE PEOPLE AT McDONALD'S 19 Employees 20 Diversity and equal opportunity 21 Vocational training and university education 21 Training and skills building 22 Occupational health and safety 22 Remuneration 23 6. EXPLANATORY NOTES 30 7. GRI CONTENT INDEX 34 8. INDEPENDENT ASSURANCE REPORT BY KPMG 37 9. PUBLISHING DETAILS 1. AboUT thIS report Corporate Responsibility Report 2016. At a glance – Facts & Figures / Seite: 3 ABOUT THIS REPORT ReportING PERIOD AND proFILE McDonald’s Germany updates and publishes its sustainability data every year. This GRI indicators: “Facts & Figures” brochure outlines our key figures and the progress we made in 2016. It G4-28, G4-29, G4-30, G4-32, supplements McDonald’s Germany Corporate Responsibility Report 2016 – At a glance, G4-33 which we have printed and made available in all restaurants. We publish a full corporate responsibility report every two years. Our last full report came out in 2015.
    [Show full text]
  • Cookout Grill Cook Job Description for Resume
    Cookout Grill Cook Job Description For Resume Pervertible and ceraceous Maxwell episcopize while centralized Randy rift her terror tight and front Washierrallentando. and Daemonic compact Enoch Eddie neversometimes supinating squeaks expensively his impetigo when nobbut Terri creasedand gumshoe his souter. so venially! As employees working here for several cooks hamburgers or cookout grill cook job description for resume to individualized taste of different than two different than any percentage change New jobs for resume! The grill description, cookouts are hunters from hank hill on? All necessary supplies across the public prominence for the hot dogs in our latest career fairs at eat. But for cooking in cook resume when, cooked and provide valid email address the cookout or labor day you? If you need to open and resume for three burners off completely compostable after the heat. Lightweight reusable shared interests? This job description resume to jobs in place like the grills on experience american foodways and cookouts that? These tend to move into account the same day and connecting people on the waiter or a leading by black clothes nice place where we hope you! If job description is cooked after the cookout to cut electricity on this chapter details five apprentices in our team member frequently touched objects. One price will find job description is parked or kept separate we would lead a great on many other partners to! Tell others think that everyone happy to a crispy taco bell: consumers are likely to start of capital improvements, grill cook is also. Most grill cook jobs in sushi making your cookouts and cooked for.
    [Show full text]
  • We Are All Rwandans”
    UNIVERSITY OF CALIFORNIA Los Angeles “We are all Rwandans”: Imagining the Post-Genocidal Nation Across Media A dissertation submitted in partial satisfaction of the requirements for the degree Doctor of Philosophy in Film and Television by Andrew Phillip Young 2016 ABSTRACT OF DISSERTATION “We are all Rwandans”: Imagining the Post-Genocidal Nation Across Media by Andrew Phillip Young Doctor of Philosophy in Film and Television University of California, Los Angeles, 2016 Professor Chon A. Noriega, Chair There is little doubt of the fundamental impact of the 1994 Rwanda genocide on the country's social structure and cultural production, but the form that these changes have taken remains ignored by contemporary media scholars. Since this time, the need to identify the the particular industrial structure, political economy, and discursive slant of Rwandan “post- genocidal” media has become vital. The Rwandan government has gone to great lengths to construct and promote reconciliatory discourse to maintain order over a country divided along ethnic lines. Such a task, though, relies on far more than the simple state control of media message systems (particularly in the current period of media deregulation). Instead, it requires a more complex engagement with issues of self-censorship, speech law, public/private industrial regulation, national/transnational production/consumption paradigms, and post-traumatic media theory. This project examines the interrelationships between radio, television, newspapers, the ii Internet, and film in the contemporary Rwandan mediascape (which all merge through their relationships with governmental, regulatory, and funding agencies, such as the Rwanda Media High Council - RMHC) to investigate how they endorse national reconciliatory discourse.
    [Show full text]
  • October 2019 (Pdf)
    USC CARD STATEMENT - TEAM TRAVEL OCTOBER 2019 CARDHOLDER MERCHANT DATE AMOUNT Alewine,William Andrew CHICK-FIL-A #03119 9/30/2019 80.11 CHICK-FIL-A #03119 9/30/2019 7.43 CHICK-FIL-A #03119 9/30/2019 28.53 CINCO DE MAYO 9/30/2019 187.69 FAIRFIELD INN & SUITES 9/30/2019 44.07 FAIRFIELD INN & SUITES 9/30/2019 98.53 FAIRFIELD INN & SUITES 9/30/2019 98.53 FAIRFIELD INN & SUITES 9/30/2019 98.53 SUBWAY 00214221 9/30/2019 63.53 ENTERPRISE RENT-A-CAR 10/1/2019 479.47 OLIVE GARDEN 0021231 10/3/2019 160.72 WENDY'S 51769 10/7/2019 67.30 CHIPOTLE 1607 10/14/2019 128.20 CHICK-FIL-A #01022 10/17/2019 100.33 WENDYS 3228 00032284 10/17/2019 75.44 CHICK-FIL-A #00509 10/21/2019 98.52 CHICK-FIL-A #02795 10/21/2019 114.95 COOK OUT DILLON. 10/21/2019 82.76 COOK OUT WEST SPARTANBU. 10/25/2019 102.49 2,117.13 ANDERSON,KALEN 0233-CLSC AIRSIDE 9/30/2019 15.96 BARNABYS OF NORTHBROOK 9/30/2019 127.75 MARIANOS #533 9/30/2019 89.31 NANDOS STREETERVILLE 9/30/2019 157.31 PANERA BREAD #204956 9/30/2019 49.56 ST CLAIR - ONTARIO 9/30/2019 52.00 UNITED 9/30/2019 30.00 UNITED 9/30/2019 40.00 UNITED 9/30/2019 30.00 UNITED 9/30/2019 40.00 UNITED 9/30/2019 30.00 UNITED 9/30/2019 40.00 UNITED 9/30/2019 30.00 UNITED 9/30/2019 40.00 UNITED 9/30/2019 30.00 UNITED 9/30/2019 40.00 UNITED 9/30/2019 30.00 UNITED 9/30/2019 40.00 UNITED 9/30/2019 30.00 UNITED 9/30/2019 40.00 WALGREENS #3926 9/30/2019 17.67 BUDGET RENT-A-CAR 10/2/2019 1,292.49 MCDONALD'S F22821 10/2/2019 22.58 GARRETT POPCORN SHOPS 10/3/2019 53.34 MANCHU WOK RB ORD 10/3/2019 17.04 RENAISSANCE CHICAGO NO 10/3/2019 8.23
    [Show full text]
  • Restaurant Trends App
    RESTAURANT TRENDS APP For any restaurant, Understanding the competitive landscape of your trade are is key when making location-based real estate and marketing decision. eSite has partnered with Restaurant Trends to develop a quick and easy to use tool, that allows restaurants to analyze how other restaurants in a study trade area of performing. The tool provides users with sales data and other performance indicators. The tool uses Restaurant Trends data which is the only continuous store-level research effort, tracking all major QSR (Quick Service) and FSR (Full Service) restaurant chains. Restaurant Trends has intelligence on over 190,000 stores in over 500 brands in every market in the United States. APP SPECIFICS: • Input: Select a point on the map or input an address, define the trade area in minute or miles (cannot exceed 3 miles or 6 minutes), and the restaurant • Output: List of chains within that category and trade area. List includes chain name, address, annual sales, market index, and national index. Additionally, a map is provided which displays the trade area and location of the chains within the category and trade area PRICE: • Option 1 – Transaction: $300/Report • Option 2 – Subscription: $15,000/License per year with unlimited reporting SAMPLE OUTPUT: CATEGORIES & BRANDS AVAILABLE: Asian Flame Broiler Chicken Wing Zone Asian honeygrow Chicken Wings To Go Asian Pei Wei Chicken Wingstop Asian Teriyaki Madness Chicken Zaxby's Asian Waba Grill Donuts/Bakery Dunkin' Donuts Chicken Big Chic Donuts/Bakery Tim Horton's Chicken
    [Show full text]
  • Food for Thought (Series): Ep. 2 Foodie Culture]
    [Food for Thought (Series): Ep. 2 Foodie Culture] You’re listening to Death and Numbers, a podcast created by the Humanities Media Project in the College of Liberal Arts at the University of Texas at Austin. Today on we ask a seriously hashtag-important question, does instafood actually taste good? Introductory music - “rainbow” songs collage, Judy Garland, “Somewhere over the Rainbow,” “Rainbow Connection,” Welcome back to our “Food for Thought” series. I’m Amy Vidor. I’m Caroline Barta. Can you taste that rainbow in your bagel? The unicorn in that milkshake? Should sushi be in your burrito? Today’s episode about “foodie culture” breaks down into several bite-size pieces: first, we’ll consider how our visually-obsessed world encourages both viral food culture and community. We’ll think about why you might buy a real, physical cookbook in 2017… and discuss the influence of “tastemakers” on food trends. Then, we’ll debate the future of the professional food critic in the age of Yelp. [Pause] We’re putting on our predictor hats...diving into the weird, wonderful world of modern food writing and criticism. Join us, won’t you, as we consider the world’s most bewildering archive: the internet. Viral food. While that might sound unpleasant at first, it’s one of the hottest trends in the foodie world. Sometimes, viral success comes overnight and remains, like the perennially stacked line of Franklin’s barbeque in Austin, Texas. Franklin’s opens at 11 AM...and stays open until they sell out of meat... and from the 1st day Franklin’s opened in 2009, they’ve sold out.
    [Show full text]
  • Trendscape Report, Highlighting What Campbell’S Global Team of Chefs and Bakers See As the Most Dynamic Food Trends to Watch
    Insights for Innovation and Inspiration from Thomas W. Griffiths, CMC Vice President, Campbell’s Culinary & Baking Institute (CCBI) Last year we published our first-ever Culinary TrendScape report, highlighting what Campbell’s global team of chefs and bakers see as the most dynamic food trends to watch. The response has been exceptional. The conversations that have taken place over the past year amongst our food industry friends and colleagues have been extremely rewarding. It has also been quite a thrill to see this trend-monitoring program take on a life of its own here at Campbell. Staying on the pulse of evolving tastes is inspiring our culinary team’s day-to- day work, driving us to lead innovation across company-wide business platforms. Most importantly, it is helping us translate trends into mealtime solutions that are meaningful for life’s real PICS moments. It’s livening up our lunch break conversations, too! TO OT H These themes are This 2015 Culinary TrendScape report offers a look at the year’s ten most exciting North 15 the driving force 0 American trends we’ve identified, from Filipino Flavors to Chile Peppers. Once again, 2 behind this year’s top trends we’ve developed a report that reflects our unique point of view, drawing on the expertise of our team, engaging culinary influencers and learning from trusted Authenticity industry partners. Changing Marketplace Just like last year, we took a look at overarching themes—hot topics—that are shaping Conscious Connections the ever-changing culinary landscape. The continued cultural transformation of retail Distinctive Flavors markets and restaurants catering to changing consumer tastes is clearly evident Elevated Simplicity throughout this year’s report.
    [Show full text]