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Publisher: Emerald   (Total: 342 journals)

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Showing 1 - 200 of 342 Journals sorted alphabetically
A Life in the Day     Hybrid Journal   (Followers: 12)
Academia Revista Latinoamericana de Administración     Open Access   (Followers: 2, SJR: 0.178, CiteScore: 1)
Accounting Auditing & Accountability J.     Hybrid Journal   (Followers: 31, SJR: 1.71, CiteScore: 3)
Accounting Research J.     Hybrid Journal   (Followers: 25, SJR: 0.144, CiteScore: 0)
Accounting, Auditing and Accountability J.     Hybrid Journal   (Followers: 22, SJR: 2.187, CiteScore: 4)
Advances in Accounting Education     Hybrid Journal   (Followers: 16, SJR: 0.279, CiteScore: 0)
Advances in Appreciative Inquiry     Hybrid Journal   (Followers: 1, SJR: 0.451, CiteScore: 1)
Advances in Autism     Hybrid Journal   (Followers: 21, SJR: 0.222, CiteScore: 1)
Advances in Dual Diagnosis     Hybrid Journal   (Followers: 47, SJR: 0.21, CiteScore: 1)
Advances in Gender Research     Full-text available via subscription   (Followers: 4, SJR: 0.16, CiteScore: 0)
Advances in Intl. Marketing     Full-text available via subscription   (Followers: 6)
Advances in Mental Health and Intellectual Disabilities     Hybrid Journal   (Followers: 72, SJR: 0.296, CiteScore: 0)
Advances in Mental Health and Learning Disabilities     Hybrid Journal   (Followers: 30)
African J. of Economic and Management Studies     Hybrid Journal   (Followers: 10, SJR: 0.216, CiteScore: 1)
Agricultural Finance Review     Hybrid Journal   (SJR: 0.406, CiteScore: 1)
Aircraft Engineering and Aerospace Technology     Hybrid Journal   (Followers: 198, SJR: 0.354, CiteScore: 1)
American J. of Business     Hybrid Journal   (Followers: 17)
Annals in Social Responsibility     Full-text available via subscription  
Anti-Corrosion Methods and Materials     Hybrid Journal   (Followers: 11, SJR: 0.235, CiteScore: 1)
Arts and the Market     Hybrid Journal   (Followers: 9)
Asia Pacific J. of Innovation and Entrepreneurship     Open Access  
Asia Pacific J. of Marketing and Logistics     Hybrid Journal   (Followers: 8, SJR: 0.425, CiteScore: 1)
Asia-Pacific J. of Business Administration     Hybrid Journal   (Followers: 5, SJR: 0.234, CiteScore: 1)
Asian Association of Open Universities J.     Open Access   (Followers: 1)
Asian Education and Development Studies     Hybrid Journal   (Followers: 5, SJR: 0.233, CiteScore: 1)
Asian J. on Quality     Hybrid Journal   (Followers: 3)
Asian Review of Accounting     Hybrid Journal   (Followers: 2, SJR: 0.222, CiteScore: 1)
Aslib J. of Information Management     Hybrid Journal   (Followers: 26, SJR: 0.725, CiteScore: 2)
Aslib Proceedings     Hybrid Journal   (Followers: 298)
Assembly Automation     Hybrid Journal   (Followers: 2, SJR: 0.603, CiteScore: 2)
Baltic J. of Management     Hybrid Journal   (Followers: 3, SJR: 0.309, CiteScore: 1)
Benchmarking : An Intl. J.     Hybrid Journal   (Followers: 10, SJR: 0.559, CiteScore: 2)
British Food J.     Hybrid Journal   (Followers: 16, SJR: 0.5, CiteScore: 2)
Built Environment Project and Asset Management     Hybrid Journal   (Followers: 14, SJR: 0.46, CiteScore: 1)
Business Process Re-engineering & Management J.     Hybrid Journal   (Followers: 8)
Business Strategy Series     Hybrid Journal   (Followers: 6)
Career Development Intl.     Hybrid Journal   (Followers: 17, SJR: 0.527, CiteScore: 2)
China Agricultural Economic Review     Hybrid Journal   (Followers: 2, SJR: 0.31, CiteScore: 1)
China Finance Review Intl.     Hybrid Journal   (Followers: 5, SJR: 0.245, CiteScore: 0)
Chinese Management Studies     Hybrid Journal   (Followers: 4, SJR: 0.278, CiteScore: 1)
Circuit World     Hybrid Journal   (Followers: 16, SJR: 0.246, CiteScore: 1)
Collection Building     Hybrid Journal   (Followers: 11, SJR: 0.296, CiteScore: 1)
COMPEL: The Intl. J. for Computation and Mathematics in Electrical and Electronic Engineering     Hybrid Journal   (Followers: 3, SJR: 0.22, CiteScore: 1)
Competitiveness Review : An Intl. Business J. incorporating J. of Global Competitiveness     Hybrid Journal   (Followers: 5, SJR: 0.274, CiteScore: 1)
Construction Innovation: Information, Process, Management     Hybrid Journal   (Followers: 14, SJR: 0.731, CiteScore: 2)
Corporate Communications An Intl. J.     Hybrid Journal   (Followers: 7, SJR: 0.453, CiteScore: 1)
Corporate Governance Intl. J. of Business in Society     Hybrid Journal   (Followers: 7, SJR: 0.336, CiteScore: 1)
Critical Perspectives on Intl. Business     Hybrid Journal   (SJR: 0.378, CiteScore: 1)
Cross Cultural & Strategic Management     Hybrid Journal   (Followers: 8, SJR: 0.504, CiteScore: 2)
Development and Learning in Organizations     Hybrid Journal   (Followers: 7, SJR: 0.138, CiteScore: 0)
Digital Library Perspectives     Hybrid Journal   (Followers: 25, SJR: 0.341, CiteScore: 1)
Direct Marketing An Intl. J.     Hybrid Journal   (Followers: 6)
Disaster Prevention and Management     Hybrid Journal   (Followers: 21, SJR: 0.47, CiteScore: 1)
Drugs and Alcohol Today     Hybrid Journal   (Followers: 135, SJR: 0.245, CiteScore: 1)
Education + Training     Hybrid Journal   (Followers: 23)
Education, Business and Society : Contemporary Middle Eastern Issues     Hybrid Journal   (Followers: 1, SJR: 1.707, CiteScore: 3)
Emerald Emerging Markets Case Studies     Hybrid Journal   (Followers: 1)
Employee Relations     Hybrid Journal   (Followers: 8, SJR: 0.551, CiteScore: 2)
Engineering Computations     Hybrid Journal   (Followers: 3, SJR: 0.444, CiteScore: 1)
Engineering, Construction and Architectural Management     Hybrid Journal   (Followers: 10, SJR: 0.653, CiteScore: 2)
English Teaching: Practice & Critique     Hybrid Journal   (SJR: 0.417, CiteScore: 1)
Equal Opportunities Intl.     Hybrid Journal   (Followers: 3)
Equality, Diversity and Inclusion : An Intl. J.     Hybrid Journal   (Followers: 14, SJR: 0.5, CiteScore: 1)
EuroMed J. of Business     Hybrid Journal   (Followers: 1, SJR: 0.26, CiteScore: 1)
European Business Review     Hybrid Journal   (Followers: 8, SJR: 0.585, CiteScore: 3)
European J. of Innovation Management     Hybrid Journal   (Followers: 23, SJR: 0.454, CiteScore: 2)
European J. of Management and Business Economics     Open Access   (Followers: 1, SJR: 0.239, CiteScore: 1)
European J. of Marketing     Hybrid Journal   (Followers: 20, SJR: 0.971, CiteScore: 2)
European J. of Training and Development     Hybrid Journal   (Followers: 12, SJR: 0.477, CiteScore: 1)
Evidence-based HRM     Hybrid Journal   (Followers: 5, SJR: 0.537, CiteScore: 1)
Facilities     Hybrid Journal   (Followers: 3, SJR: 0.503, CiteScore: 2)
Foresight     Hybrid Journal   (Followers: 7, SJR: 0.34, CiteScore: 1)
Gender in Management : An Intl. J.     Hybrid Journal   (Followers: 18, SJR: 0.412, CiteScore: 1)
Grey Systems : Theory and Application     Hybrid Journal   (Followers: 1)
Health Education     Hybrid Journal   (Followers: 2, SJR: 0.421, CiteScore: 1)
Higher Education, Skills and Work-based Learning     Hybrid Journal   (Followers: 47, SJR: 0.426, CiteScore: 1)
History of Education Review     Hybrid Journal   (Followers: 12, SJR: 0.26, CiteScore: 0)
Housing, Care and Support     Hybrid Journal   (Followers: 8, SJR: 0.171, CiteScore: 0)
Human Resource Management Intl. Digest     Hybrid Journal   (Followers: 17, SJR: 0.129, CiteScore: 0)
Humanomics     Hybrid Journal   (Followers: 2, SJR: 0.333, CiteScore: 1)
IMP J.     Hybrid Journal  
Indian Growth and Development Review     Hybrid Journal   (SJR: 0.174, CiteScore: 0)
Industrial and Commercial Training     Hybrid Journal   (Followers: 5, SJR: 0.301, CiteScore: 1)
Industrial Lubrication and Tribology     Hybrid Journal   (Followers: 5, SJR: 0.334, CiteScore: 1)
Industrial Management & Data Systems     Hybrid Journal   (Followers: 7, SJR: 0.904, CiteScore: 3)
Industrial Robot An Intl. J.     Hybrid Journal   (Followers: 2, SJR: 0.318, CiteScore: 1)
Info     Hybrid Journal   (Followers: 1)
Information and Computer Security     Hybrid Journal   (Followers: 22, SJR: 0.307, CiteScore: 1)
Information Technology & People     Hybrid Journal   (Followers: 44, SJR: 0.671, CiteScore: 2)
Interactive Technology and Smart Education     Hybrid Journal   (Followers: 11, SJR: 0.191, CiteScore: 1)
Interlending & Document Supply     Hybrid Journal   (Followers: 60)
Internet Research     Hybrid Journal   (Followers: 37, SJR: 1.645, CiteScore: 5)
Intl. J. for Lesson and Learning Studies     Hybrid Journal   (Followers: 4, SJR: 0.324, CiteScore: 1)
Intl. J. for Researcher Development     Hybrid Journal   (Followers: 10)
Intl. J. of Accounting and Information Management     Hybrid Journal   (Followers: 9, SJR: 0.275, CiteScore: 1)
Intl. J. of Bank Marketing     Hybrid Journal   (Followers: 8, SJR: 0.654, CiteScore: 3)
Intl. J. of Climate Change Strategies and Management     Hybrid Journal   (Followers: 17, SJR: 0.353, CiteScore: 1)
Intl. J. of Clothing Science and Technology     Hybrid Journal   (Followers: 7, SJR: 0.318, CiteScore: 1)
Intl. J. of Commerce and Management     Hybrid Journal   (Followers: 1)
Intl. J. of Conflict Management     Hybrid Journal   (Followers: 15, SJR: 0.362, CiteScore: 1)
Intl. J. of Contemporary Hospitality Management     Hybrid Journal   (Followers: 13, SJR: 1.452, CiteScore: 4)
Intl. J. of Culture Tourism and Hospitality Research     Hybrid Journal   (Followers: 19, SJR: 0.339, CiteScore: 1)
Intl. J. of Development Issues     Hybrid Journal   (Followers: 9, SJR: 0.139, CiteScore: 0)
Intl. J. of Disaster Resilience in the Built Environment     Hybrid Journal   (Followers: 6, SJR: 0.387, CiteScore: 1)
Intl. J. of Educational Management     Hybrid Journal   (Followers: 5, SJR: 0.559, CiteScore: 1)
Intl. J. of Emergency Services     Hybrid Journal   (Followers: 8, SJR: 0.201, CiteScore: 1)
Intl. J. of Emerging Markets     Hybrid Journal   (Followers: 3, SJR: 0.474, CiteScore: 2)
Intl. J. of Energy Sector Management     Hybrid Journal   (Followers: 2, SJR: 0.349, CiteScore: 1)
Intl. J. of Entrepreneurial Behaviour & Research     Hybrid Journal   (Followers: 4, SJR: 0.629, CiteScore: 2)
Intl. J. of Event and Festival Management     Hybrid Journal   (Followers: 6, SJR: 0.388, CiteScore: 1)
Intl. J. of Gender and Entrepreneurship     Hybrid Journal   (Followers: 6, SJR: 0.445, CiteScore: 1)
Intl. J. of Health Care Quality Assurance     Hybrid Journal   (Followers: 12, SJR: 0.358, CiteScore: 1)
Intl. J. of Health Governance     Hybrid Journal   (Followers: 26, SJR: 0.247, CiteScore: 1)
Intl. J. of Housing Markets and Analysis     Hybrid Journal   (Followers: 9, SJR: 0.211, CiteScore: 1)
Intl. J. of Human Rights in Healthcare     Hybrid Journal   (Followers: 7, SJR: 0.205, CiteScore: 0)
Intl. J. of Information and Learning Technology     Hybrid Journal   (Followers: 8, SJR: 0.226, CiteScore: 1)
Intl. J. of Innovation Science     Hybrid Journal   (Followers: 11, SJR: 0.197, CiteScore: 1)
Intl. J. of Intelligent Computing and Cybernetics     Hybrid Journal   (Followers: 3, SJR: 0.214, CiteScore: 1)
Intl. J. of Intelligent Unmanned Systems     Hybrid Journal   (Followers: 4)
Intl. J. of Islamic and Middle Eastern Finance and Management     Hybrid Journal   (Followers: 9, SJR: 0.375, CiteScore: 1)
Intl. J. of Law and Management     Hybrid Journal   (Followers: 2, SJR: 0.217, CiteScore: 1)
Intl. J. of Law in the Built Environment     Hybrid Journal   (Followers: 3, SJR: 0.227, CiteScore: 0)
Intl. J. of Leadership in Public Services     Hybrid Journal   (Followers: 24)
Intl. J. of Lean Six Sigma     Hybrid Journal   (Followers: 6, SJR: 0.802, CiteScore: 3)
Intl. J. of Logistics Management     Hybrid Journal   (Followers: 10, SJR: 0.71, CiteScore: 2)
Intl. J. of Managerial Finance     Hybrid Journal   (Followers: 5, SJR: 0.203, CiteScore: 1)
Intl. J. of Managing Projects in Business     Hybrid Journal   (Followers: 2, SJR: 0.36, CiteScore: 2)
Intl. J. of Manpower     Hybrid Journal   (Followers: 2, SJR: 0.365, CiteScore: 1)
Intl. J. of Mentoring and Coaching in Education     Hybrid Journal   (Followers: 24, SJR: 0.426, CiteScore: 1)
Intl. J. of Migration, Health and Social Care     Hybrid Journal   (Followers: 12, SJR: 0.307, CiteScore: 1)
Intl. J. of Numerical Methods for Heat & Fluid Flow     Hybrid Journal   (Followers: 11, SJR: 0.697, CiteScore: 3)
Intl. J. of Operations & Production Management     Hybrid Journal   (Followers: 18, SJR: 2.052, CiteScore: 4)
Intl. J. of Organizational Analysis     Hybrid Journal   (Followers: 3, SJR: 0.268, CiteScore: 1)
Intl. J. of Pervasive Computing and Communications     Hybrid Journal   (Followers: 3, SJR: 0.138, CiteScore: 1)
Intl. J. of Pharmaceutical and Healthcare Marketing     Hybrid Journal   (Followers: 4, SJR: 0.25, CiteScore: 1)
Intl. J. of Physical Distribution & Logistics Management     Hybrid Journal   (Followers: 11, SJR: 1.821, CiteScore: 4)
Intl. J. of Prisoner Health     Hybrid Journal   (Followers: 8, SJR: 0.303, CiteScore: 1)
Intl. J. of Productivity and Performance Management     Hybrid Journal   (Followers: 7, SJR: 0.578, CiteScore: 2)
Intl. J. of Public Sector Management     Hybrid Journal   (Followers: 28, SJR: 0.438, CiteScore: 1)
Intl. J. of Quality & Reliability Management     Hybrid Journal   (Followers: 7, SJR: 0.492, CiteScore: 2)
Intl. J. of Quality and Service Sciences     Hybrid Journal   (Followers: 2, SJR: 0.309, CiteScore: 1)
Intl. J. of Retail & Distribution Management     Hybrid Journal   (Followers: 6, SJR: 0.742, CiteScore: 3)
Intl. J. of Service Industry Management     Hybrid Journal   (Followers: 2)
Intl. J. of Social Economics     Hybrid Journal   (Followers: 5, SJR: 0.225, CiteScore: 1)
Intl. J. of Sociology and Social Policy     Hybrid Journal   (Followers: 49, SJR: 0.3, CiteScore: 1)
Intl. J. of Sports Marketing and Sponsorship     Hybrid Journal   (Followers: 1, SJR: 0.269, CiteScore: 1)
Intl. J. of Structural Integrity     Hybrid Journal   (Followers: 2, SJR: 0.228, CiteScore: 0)
Intl. J. of Sustainability in Higher Education     Hybrid Journal   (Followers: 14, SJR: 0.502, CiteScore: 2)
Intl. J. of Tourism Cities     Hybrid Journal   (Followers: 2, SJR: 0.502, CiteScore: 0)
Intl. J. of Web Information Systems     Hybrid Journal   (Followers: 4, SJR: 0.186, CiteScore: 1)
Intl. J. of Wine Business Research     Hybrid Journal   (Followers: 8, SJR: 0.562, CiteScore: 2)
Intl. J. of Workplace Health Management     Hybrid Journal   (Followers: 11, SJR: 0.303, CiteScore: 1)
Intl. Marketing Review     Hybrid Journal   (Followers: 15, SJR: 0.895, CiteScore: 3)
Irish J. of Occupational Therapy     Open Access   (Followers: 3)
ISRA Intl. J. of Islamic Finance     Open Access  
J. for Multicultural Education     Hybrid Journal   (Followers: 1, SJR: 0.237, CiteScore: 1)
J. of Accounting & Organizational Change     Hybrid Journal   (Followers: 5, SJR: 0.301, CiteScore: 1)
J. of Accounting in Emerging Economies     Hybrid Journal   (Followers: 9)
J. of Adult Protection, The     Hybrid Journal   (Followers: 15, SJR: 0.314, CiteScore: 1)
J. of Advances in Management Research     Hybrid Journal   (Followers: 2)
J. of Aggression, Conflict and Peace Research     Hybrid Journal   (Followers: 44, SJR: 0.222, CiteScore: 1)
J. of Agribusiness in Developing and Emerging Economies     Hybrid Journal   (SJR: 0.108, CiteScore: 0)
J. of Applied Accounting Research     Hybrid Journal   (Followers: 16, SJR: 0.227, CiteScore: 1)
J. of Applied Research in Higher Education     Hybrid Journal   (Followers: 49, SJR: 0.2, CiteScore: 0)
J. of Asia Business Studies     Hybrid Journal   (Followers: 2, SJR: 0.245, CiteScore: 1)
J. of Assistive Technologies     Hybrid Journal   (Followers: 20)
J. of Business & Industrial Marketing     Hybrid Journal   (Followers: 8, SJR: 0.652, CiteScore: 2)
J. of Business Strategy     Hybrid Journal   (Followers: 11, SJR: 0.333, CiteScore: 1)
J. of Centrum Cathedra     Open Access  
J. of Children's Services     Hybrid Journal   (Followers: 5, SJR: 0.243, CiteScore: 1)
J. of Chinese Economic and Foreign Trade Studies     Hybrid Journal   (Followers: 1, SJR: 0.2, CiteScore: 0)
J. of Chinese Entrepreneurship     Hybrid Journal   (Followers: 4)
J. of Chinese Human Resource Management     Hybrid Journal   (Followers: 6, SJR: 0.173, CiteScore: 1)
J. of Communication Management     Hybrid Journal   (Followers: 6, SJR: 0.625, CiteScore: 1)
J. of Consumer Marketing     Hybrid Journal   (Followers: 18, SJR: 0.664, CiteScore: 2)
J. of Corporate Real Estate     Hybrid Journal   (Followers: 3, SJR: 0.368, CiteScore: 1)
J. of Criminal Psychology     Hybrid Journal   (Followers: 126, SJR: 0.268, CiteScore: 1)
J. of Criminological Research, Policy and Practice     Hybrid Journal   (Followers: 44, SJR: 0.254, CiteScore: 1)
J. of Cultural Heritage Management and Sustainable Development     Hybrid Journal   (Followers: 10, SJR: 0.257, CiteScore: 1)
J. of Documentation     Hybrid Journal   (Followers: 175, SJR: 0.613, CiteScore: 1)
J. of Economic and Administrative Sciences     Hybrid Journal   (Followers: 2)
J. of Economic Studies     Hybrid Journal   (Followers: 5, SJR: 0.733, CiteScore: 1)
J. of Economics, Finance and Administrative Science     Open Access   (Followers: 1, SJR: 0.217, CiteScore: 1)
J. of Educational Administration     Hybrid Journal   (Followers: 6, SJR: 1.252, CiteScore: 2)
J. of Enabling Technologies     Hybrid Journal   (Followers: 8, SJR: 0.369, CiteScore: 1)
J. of Engineering, Design and Technology     Hybrid Journal   (Followers: 16, SJR: 0.212, CiteScore: 1)
J. of Enterprise Information Management     Hybrid Journal   (Followers: 4, SJR: 0.827, CiteScore: 4)
J. of Enterprising Communities People and Places in the Global Economy     Hybrid Journal   (Followers: 1, SJR: 0.281, CiteScore: 1)
J. of Entrepreneurship and Public Policy     Hybrid Journal   (Followers: 8, SJR: 0.262, CiteScore: 1)
J. of European Industrial Training     Hybrid Journal   (Followers: 2)
J. of European Real Estate Research     Hybrid Journal   (Followers: 3, SJR: 0.268, CiteScore: 1)
J. of Facilities Management     Hybrid Journal   (Followers: 5, SJR: 0.33, CiteScore: 1)
J. of Family Business Management     Hybrid Journal   (Followers: 7)
J. of Fashion Marketing and Management     Hybrid Journal   (Followers: 12, SJR: 0.608, CiteScore: 2)
J. of Financial Crime     Hybrid Journal   (Followers: 368, SJR: 0.228, CiteScore: 0)
J. of Financial Economic Policy     Hybrid Journal   (Followers: 1, SJR: 0.186, CiteScore: 0)
J. of Financial Management of Property and Construction     Hybrid Journal   (Followers: 8, SJR: 0.309, CiteScore: 1)
J. of Financial Regulation and Compliance     Hybrid Journal   (Followers: 8, SJR: 0.159, CiteScore: 0)
J. of Financial Reporting and Accounting     Hybrid Journal   (Followers: 13)
J. of Forensic Practice     Hybrid Journal   (Followers: 57, SJR: 0.205, CiteScore: 1)

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Journal Cover
British Food Journal
Journal Prestige (SJR): 0.5
Citation Impact (citeScore): 2
Number of Followers: 16  
  Hybrid Journal Hybrid journal (It can contain Open Access articles)
ISSN (Print) 0007-070X
Published by Emerald Homepage  [342 journals]
  • The use of food quality and prestige-based benefits for consumer
    • Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to identify consumer segments based on the importance of food quality and prestige benefits when buying food for a special occasion; dinner party with friends. Design/methodology/approach Using cluster analysis, the importance of food quality benefits (quality, taste and health) and prestige benefits (prestige quality, hedonic, uniqueness, price and social) were investigated. The consumer segments were profiled using individual consumer characteristics (involvement in luxury, willingness to pay and socio-demographics). Findings Food quality benefits are the most important benefits when buying food for a party with friends and the authors identified four distinct consumer segments based on 20 different food quality and prestige benefits: perfectionists, premium, luxury seeking and value focussed. Three of the four consumer segments (perfectionists, premium and luxury seeking) find conventional food quality benefits important but differ in the importance they attribute to the different prestige benefits. The value focussed segment is not driven by prestige consumption but wants high quality at an affordable price. Research limitations/implications This study demonstrates that consumers are driven by different food and prestige benefits when buying food for a special occasion. Originality/value This study suggest some important differences between premium consumers, looking for food quality and hedonic benefits, and luxury seeking, with a relatively higher focus on prestige quality, uniqueness and social benefits. This study also identifies a significant distinction between perfectionists and value focussed consumers. Both segments are focussed on food quality benefits but differ in their focus on value and prestige benefits.
      Citation: British Food Journal
      PubDate: 2018-08-28T08:46:07Z
      DOI: 10.1108/BFJ-09-2017-0489
  • Public reporting on food safety incidents in China: intention and its
    • Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to analyse the factors that influence food safety reporting intention and behaviour of the public. Design/methodology/approach Data used in this study came from a questionnaire survey conducted in Shandong Province, China. The 642 qualified samples were analysed through structural equation model based on the expanded theory of planned behaviour to study public food safety reporting behaviour and its influencing factors. Findings Results indicated that participation attitude, subjective norm, perceived behavioural control (PBC) and moral norm had significantly positive effects on public reporting intention, which had a direct effect on behaviour. Among subjective norm, descriptive norm had a more significant influence on the intention to report than injunctive norm. PBC indirectly affected reporting behaviour through participation intention, and directly affected participation behaviour. Socio-demographic variables had significant influence on participation attitude, injunctive norm and PBC, whereas these variables had no influence on descriptive norm and moral norm. Originality/value This research is of academic value and of value to policy makers. To promote public participation in food safety reporting, the government should consider influencing factors of food safety reporting.
      Citation: British Food Journal
      PubDate: 2018-08-24T10:32:33Z
      DOI: 10.1108/BFJ-09-2017-0497
  • Young children’s perceptions of branded healthy fast food
    • Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to examine the role of branding on healthy fast food items. Design/methodology/approach A total of 20 children (age 4–6) performed one open sort and four closed card sorts about food preferences, perceived healthiness and perceived parental preferences using branded and non-branded food image cards. Descriptive statistics were calculated and major themes were identified from the verbatim transcripts. Findings The children chose whole fruit over branded and bagged apple slices, stating whole fruit would be tastier, healthier and more likely parent approved. When apples were sliced and bagged, perceived taste and healthiness perceptions were variable. Packaged foods were more challenging for the children to conceptualize. Presented with eight options, french fries were the favorite choice as the children did not believe fruit or vegetable side dishes should accompany a cheeseburger. Research limitations/implications Only children’s perceptions and not actual eating behaviors were measured. It was a small sample (n=20) with limited sample diversity that would not be representative of all children. Practical implications Packaging and branding a healthy food item with a fast food logo did not increase the item’s appeal to the children. Branding healthy foods in this manner may not lead to increased consumption. Originality/value The impact of branding healthy items on very young children’s perceptions has rarely been examined. Most of the research on branded food items has focused on high calorie processed foods. Using a card sort exercise allowed children, too young to read and write, to articulate similarities, differences and motivations around food preferences.
      Citation: British Food Journal
      PubDate: 2018-08-24T10:29:28Z
      DOI: 10.1108/BFJ-01-2018-0002
  • Ethical food and the kosher certification: a literature review
    • Abstract: British Food Journal, Ahead of Print.
      Purpose Increased awareness about the importance of a safe, healthy nutrition has changed human interactions with food and increased worldwide demand for high quality and ethical food. In this respect, the purpose of this paper is to highlight the concept of ethical food and the nature of kosher food production, assessing common traits and the main differences between the two. A literature review was undertaken in order to verify the direction in which further studies might proceed. Design/methodology/approach A research review on current literature was carried out exploring concepts of ethical food and food certification underpinning kosher businesses by means of an analysis of both producers’ and consumers’ perspectives. In order to proceed with an accurate analysis, the paper matches both the conceptual analysis and the bibliometric one. The overlap between these two forms of analysis makes results robust and useful for future research. Findings This review reveals common points between ethical and kosher food because attention is given to both processes and products and the way the market perceives them as expressions of trustworthy and safe production. Furthermore, the analysis reveals an under emphasis on kosher food in the academic world and the results reveal the importance of empirical analysis. Research limitations/implications The analysis is focused mainly on kosher food production as an expression of ethical food. It would be interesting, however, to expand the analysis to other types of ethical certification such as Halal food, for example, in order to perform comparative evaluations. Practical implications From a practical point of view, it is interesting to note that kosher food is conceived as very safe food and that non-religious people are sensitive to this, which opens new horizons for ethical food. It also offers the possibility that firms that have never considered entering the field of ethical food certification may do so to expand their businesses. This implication also reveals that there is a higher attention on sustainability and safety in agro-food market. Therefore there are great opportunities of expansion for ethical food. Social implications From a social point of view, this paper is of importance for several reasons. It deals with a relatively new and relatively unexplored issue; it points out the relevance of sustainability and safety in food market and consumer behavior, it presents the possibility of exploring knowledge interactions between different perspectives (multidisciplinary approach) and cultures which, in the opinion, will present significant challenge in relation to agro-food business research in the future. Originality/value The originality of this work is that of systematizing a literature review of ethical food, enlarging its scope and boundaries with specific reference to kosher food. It also highlights the need to focus on both management and marketing, since up to now there has been a lack of academic contributions to these areas of research. Directions for further research are outlined.
      Citation: British Food Journal
      PubDate: 2018-08-24T10:21:48Z
      DOI: 10.1108/BFJ-09-2017-0538
  • A cross-cultural consumers’ perspective on social media-based short
           food supply chains
    • Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to get a consumer’s cross-cultural insight on the potential of using social networking sites as short food supply chains. Design/methodology/approach A qualitative approach, using free listing tasks and sentence completion techniques, was adopted in this research. The research group decided to apply the study in three countries with different cultural backgrounds, namely, Mexico, Spain and Egypt. The final sample consisted of 424 respondents in total, including 209 Spanish, 111 Mexicans and 104 Egyptians, all of them actual users of social networks. Findings The most significant result that emerges from this study is that a high percentage of consumers within the three countries might be interested in these new short food chains. Also, the study offers food companies the most relevant motivations and barriers of consumers for their engagement to this initiative. Also, the study provides categories of foods that consumers would purchase via these chains in each country. Originality/value The multicultural perspective of this study might open new opportunities for food businesses around the world, especially for SMEs, to develop new short food supply chains enabling them to increase sale levels and, therefore, increase profitability and reduce costs.
      Citation: British Food Journal
      PubDate: 2018-08-24T10:06:48Z
      DOI: 10.1108/BFJ-11-2017-0633
  • Determination of histamine levels in commonly consumed fish in the region
           of Fez
    • Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is, first, to evaluate the quality of commonly consumed fish species in Fez region (Morocco) by quantifying the levels of histamine in fresh fish samples using competitive enzyme-linked immune sorbent assay (ELISA), and then to study the effect of heating and enzymatic digestion on the level of fish-histamine. Design/methodology/approach Histamine content was tested on 80 fresh fish samples of 11 species collected from various local stores in Fez region, from February to March 2016. The analyses were performed using a competitive ELISA assay to measure histamine in fish samples. Findings ELISA results showed that 80 percent of 80 fish samples analyzed was found to contain much lower levels of histamine (
      Citation: British Food Journal
      PubDate: 2018-08-23T01:30:18Z
      DOI: 10.1108/BFJ-12-2017-0670
  • Drivers and barriers to food waste reduction
    • Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to analyse main drivers and barriers to food waste reduction in the consumption phase and analyse pathways to anti-wastage behaviours. Design/methodology/approach A systematic literature review was performed in order to understand the main variables affecting the behaviour and to identify pathways to move to an anti-waste behaviour. In the end, 84 articles were selected for the final analysis. Findings Drivers and barriers to reduce food waste were categorised in societal factors, personal factors and behavioural factors. Variables can increase the amount of waste (+) or reduce it (−). From them, efforts to move to an anti-wastage behaviour are classified in macro-environmental change, retailers’ engagement, raise awareness of the issue and creating anti-wastage social norms. Research limitations/implications The systematic review did not capture all variables that can influence consumer food waste and it is necessary different approaches to study the issue. Practical implications From the drivers for food waste reduction it is possible to design efforts to help consumers change their pattern of behaviour. Social implications Reducing food waste has effects in changing economic inequality, relative poverty and environmental damages. Originality/value The great majority of studies that analyse consumer food waste focus on behaviours that increase food waste. This special paper identifies how to stimulate and proactively work with behaviours that help to food waste reduction.
      Citation: British Food Journal
      PubDate: 2018-08-23T01:29:07Z
      DOI: 10.1108/BFJ-12-2017-0726
  • Prevalence and growth characteristics of Bacillus sporothermodurans in UHT
    • Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to evaluate the prevalence of Bacillus sporothermodurans in UHT milk brands in South Africa and to analyse the level of proteolysis in UHT milk due to the growth of B. sporothermodurans during short-term and long-term storage. Design/methodology/approach Different brands and batches of commercially available retail UHT milk packages were bought from different supermarkets, during different seasons and tested for the presence of B. sporothermodurans. Sterile UHT milk was spiked with B. sporothermodurans vegetative cells and incubated at 37°C for up to 172 hours. Total plate counts, pH, spore counts, UHT milk proteolysis and the headspace volatiles dynamics were analysed at different intervals. Findings The contamination of retail UHT milk packages by B. sporothermodurans was found to be prevalent. The growth of B. sporothermodurans in spiked UHT milk reached a maximum of 1.9×105 cfu/ml; however, the significant proteolytic activity in UHT milk due to B. sporothermodurans only occurred long after the exponential growth phase had been attained. Furthermore, the growth of B. sporothermodurans in UHT milk did not lead to significant changes in the headspace volatile profiles of spiked UHT milk samples. Proteolytic activity in retail UHT milk packages, contaminated with B. sporothermodurans, was significantly higher when the use-by dates were reached. Practical implications Significant proteolysis in UHT milk means the assurance of high-quality UHT milk with extended storage stability for up to 10-12 months is compromised. Proteolysis of casein may lead to rapid sedimentation in UHT milk compared to UHT milk without sedimentation. Originality/value This paper is of interest to manufacturers because it raises the awareness that UHT milk containing B. sporothermodurans may not have the same storage stability when compared those without B. sporothermodurans. The presence of B. sporothermodurans in commercial UHT milk packages may lead to international and national trade restrictions for manufacturers.
      Citation: British Food Journal
      PubDate: 2018-08-23T01:27:18Z
      DOI: 10.1108/BFJ-02-2018-0126
  • Consumer perceptions of fresh leafy vegetables in Japan
    • Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to investigate Japanese consumer perceptions of the benefits of consuming fresh leafy vegetables. Design/methodology/approach An online bulletin board survey was conducted in Japan to collect responses to an open-ended question about reasons for consuming fresh leafy vegetables. A total of 897 responses were analysed using word co-occurrence network analysis. A community detection method and centrality measures were used to interpret the resulting network map. Findings Using a community detection algorithm, the authors identify six major groups of words that represent respondents’ core motives for consuming leafy vegetables. While Japanese consumers view health benefits to be most important, sensory factors, such as texture, colour, and palatability, and convenience factors also influence attitudes. The authors find that centrality measures can be useful in identifying keywords that appear in various contexts of consumer responses. Originality/value This is the first paper to use a quantitative text analysis to examine consumer perceptions for fresh leafy vegetables. The analysis also provides pointers for creating visually interpretable co-occurrence network maps from textual data and discusses the role of community structure and centrality in interpreting such maps.
      Citation: British Food Journal
      PubDate: 2018-08-20T10:53:23Z
      DOI: 10.1108/BFJ-09-2017-0500
  • Decomposing attitudes towards food leftovers
    • Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to enhance the understanding about the determinants of consumer food leftovers in out-of-home settings by taking a decomposed perspective on attitudes. Design/methodology/approach Data on 307 guests in a university canteen composing of stated measures for 12 beliefs, general attitude and behavioral intention and of visually estimated food leftovers are analyzed using exploratory factor and path analyses. Findings A factor analysis for belief statements derives three distinctive and potentially conflicting attitude dimensions: “Environment,” “Self-Interest” and “Resources.” Path analyses on their interrelation with general attitude, intention and behavior indicate that the dimensions have distinctive effects. Moreover, “Self-Interest” in contrast to the other two dimensions is correlated with situational perceptions about portion size and taste when these are included as direct determinants of leftovers. Research limitations/implications It is recommended to consider different dimensions of attitude when addressing food leftover behavior since these dimensions may not be well represented in a classical summary construct and since their relevance may differ depending on situational factors. Additional research is recommended to validate the results for more representative samples of consumers and to elaborate on the interaction of different attitude dimensions as potential source of attitude ambivalence which cannot clearly be determined from the existing data. Originality/value Past research on consumer food waste behavior models attitudes exclusively as a summary construct. This contradicts qualitative findings that individuals may hold conflicting beliefs about food leftovers.
      Citation: British Food Journal
      PubDate: 2018-08-20T10:51:03Z
      DOI: 10.1108/BFJ-08-2017-0430
  • Risk behaviours and practices of food handlers in norovirus transmission
    • Abstract: British Food Journal, Ahead of Print.
      Purpose Food handlers are often a major source of norovirus transmission in the UK. Considering key behaviours of food handlers that lead to norovirus transmission would help prevent the spread. The purpose of this paper is to examine the key risk behaviours of food handlers that lead to norovirus transmission, and to recognise important prevention strategies. Design/methodology/approach A narrative review of the literature summarising the main risk behaviours of food handlers that lead to norovirus transmission. Findings Suboptimal personal hygiene such as poor hand washing compliance, working while ill or returning to work too early and not adhering to cleaning and disinfecting protocols were the main risk behaviours of food handlers identified. To prevent the transmission of norovirus within UK food establishments, environmental barriers such as limited access to cleaning products and facilities, workload and pay concerns should be resolved, and a theory-based approach should be used when developing training programmes to improve food handlers’ knowledge and behaviour. Systematic monitoring adhered to ensure food safety protocols should be regularly carried out. Research limitations/implications A limited number of qualitative studies assessing food handlers’ attitudes and beliefs concerning norovirus transmission are available. Gaining more detailed and in-depth information on what food handlers perceive are the main barriers when it comes to adhering to food safety guidelines, would aid in the development of effective norovirus mitigation strategies. Originality/value This review discusses the main risk behaviours of food handlers associated with norovirus transmission. It highlights the need for more qualitative research on exploring the attitudes and beliefs of food handlers with regard to norovirus transmission.
      Citation: British Food Journal
      PubDate: 2018-08-09T03:17:34Z
      DOI: 10.1108/BFJ-04-2017-0263
  • Parental attitudes toward weaning practices and weaning foods for health
           in Malaysia
    • Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to gain insight on parental attitudes towards weaning practices and weaning foods for health in Malaysia using Q-methodology. Design/methodology/approach The study population was parents that had a child aged three years or less. A total of 47 parents were recruited to partake in a one-on-one activity which involved sorting 69 statements about weaning practices and weaning food products into a grid that was normally distributed ranging from “strongly disagree” to “strongly agree”. Sorting was immediately followed by a short interview to understand the reasons behind the placement of particular statements. Findings Data analysis identified three statistically distinct participant attitudes towards weaning practices and foods for health that were then interpreted using the rich qualitative data from the post-sort interviews. The attitudes identified were “All Homemade and Natural”, “Commercial Convenience and Trust” and “Balance and Variety”. Originality/value This study identified the dominant sets of attitudes held by Malaysian parents towards weaning practices and weaning foods for health using Q-methodology. To authors’ knowledge, this is the first paper focussing on weaning foods for health, specifically on functional weaning food. This new understanding of shared attitudes will allow product developers, marketers and health communicators to more effectively design their products and their marketing mix to ensure that these messages resonate well with the target audience who want to provide the best weaning foods possible for their children.
      Citation: British Food Journal
      PubDate: 2018-08-09T03:06:52Z
      DOI: 10.1108/BFJ-01-2018-0031
  • Brazilian infant dairy foods: mineral content and daily intake
    • Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to investigate the mineral content of seven Brazilian infant dairy product categories (petit Suisse cheeses, fermented milks, yogurts, fermented dairy beverage, dairy dessert, Requeijão cremoso spreadable cheese and UHT dairy beverages) and estimate their contribution to daily intake. Design/methodology/approach The composition of major (Ca, K, Mg, and Na) and trace (Pb, Cd, Cu and Mn) minerals was determined using Inductively Coupled Plasma Optical Emission Spectrometry. Furthermore, a comparative analysis of the mineral levels with the Reference Daily Intake (RDI) at different child development stages was carried out. Findings High Ca levels were observed in petit Suisse (3.44±1.66 mg g−1), dairy dessert (3.88±0.02 mg g−1) and Requeijão cremoso (4.14±0.07 mg g−1). Dairy dessert presented the highest K level (2.57±0.07 mg g−1), while the Requeijão cremoso presented the highest Na content (4.78±0.10 mg g−1), and both products had the highest Mg contents (238.55±16.27 and 197.39±5.18 µg g−1, respectively). Trace elements (Cd, Cu, Mn and Pb) were below the limit of detection for all commercial dairy foods. Among food products analyzed, petit Suisse cheese and dairy dessert can be considered good sources of calcium, while Requeijão cremoso is high in both calcium and sodium. Originality/value This study is the first to analyze the mineral levels of several Brazilian infant dairy foods and the daily intake contribution during important child development stages. These findings provide valuable guidance for researchers and practitioners trying to develop healthy and nutritious dairy products for infants and children.
      Citation: British Food Journal
      PubDate: 2018-08-09T03:01:16Z
      DOI: 10.1108/BFJ-11-2017-0649
  • Optimization of processing conditions of milk “coagulum” rings and the
           effect of incorporation of extenders on their quality and storage
           stability under ambient temperature conditions
    • Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to optimize the processing conditions of ready-to-eat (RTE) milk “coagulum” rings. Design/methodology/approach Milk “coagulum” rings were prepared from milk coagulum. Milk at four different level of milk fat (0.1, 1.5, 3 and 4.5 percent) were used to obtain milk coagulum of four different fat level for preparing milk “coagulum” rings. Unripe banana powder (UPB) and banana peel powder (BPP) were incorporated at three different levels separately. The incorporation levels were also optimized to be 11 percent for UPB and 6 percent for BPP on the basis of sensory evaluation. Findings The yield, ash, moisture and total dietary fiber content of products with optimized level of UPB and BPP were significantly higher as compared to control while the protein and fat contents were lower. Incorporation of extenders resulted in a significant reduction in the color value of the treated products. The water activity was highest for T2 and lowest for control at the end of 42 days. TBARS as lipid oxidation parameter was highest for control and the microbial count was comparable in T1 and T2 where as it was higher in control. The sensory scores of the control was higher than the two treated products during the entire storage period. Originality/value The shelf stable RTE milk coagulum-based snack using 1.5 percent fat can provide a nutritious, palatable and healthy product to the consumers.
      Citation: British Food Journal
      PubDate: 2018-08-08T08:05:57Z
      DOI: 10.1108/BFJ-11-2017-0656
  • Prevalence and potential virulence of Escherichia coli in ready-to-eat raw
           mixed vegetable salads in collective catering in Abidjan, Côte d’Ivoire
    • Abstract: British Food Journal, Ahead of Print.
      Purpose Vegetable salads, despite their recognized health benefits, are an increasingly common cause of foodborne illness worldwide. The purpose of this paper is to determine the prevalence of E. coli with virulence genes in ready-to-eat raw mixed vegetable salads sold in collective catering in Abidjan. Design/methodology/approach A total of 436 strains of E. coli were isolated from 306 ready-to-eat raw mixed vegetables salads and then identified biochemically and molecularly based on the uidA gene responsible for beta-glucuronidase activity. The virulence genes were determined by polymerase chain reaction. Findings The prevalence in vegetable salads of E. coli with virulence genes was 35.3 percent. The distribution of pathovars was 21.2 percent enterotoxigenic (ETEC), 4.9 percent enteropathogenic (EPEC), 0.7 percent Shigatoxigenic (STEC), and 7.5 percent Enteroaggregative E. coli (EAEC). It appears from the study that vegetable salads sold in collective catering in Abidjan are at risk for contamination by E. coli pathovars. Originality/value Processing conditions for these salads during preparation appear to be hygienically insufficient, so measures to control the risk of contamination are necessary.
      Citation: British Food Journal
      PubDate: 2018-08-08T08:02:10Z
      DOI: 10.1108/BFJ-09-2017-0484
  • Personal values underlying halal food consumption: evidence from Indonesia
           and Malaysia
    • Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to uncover the personal values driving Indonesian and Malaysian Muslims’ consumption decisions with respect to halal food. Design/methodology/approach The personal values of 130 Indonesian and 80 Malaysian Muslims have been analyzed, using a means-end chain (MEC) approach, in relation to halal food. Findings Primary personal values are identified as a better sense of personal security. This is ascribed as seeking “better future” and “go to heaven.” Other personal values are related to tradition, benevolence and achievement. Research limitations/implications Since this study was conducted in both the capital cities of Indonesia and Malaysia, this study might not take account of cultural diversity within the two countries’ Muslim communities. Practical implications An understanding of the personal values governing Muslim consumption is a useful tool toward improving the promotion of halal certification and food products. Originality/value This study reveals the personal values of Indonesian and Malaysian Muslims with underpinning their consumption of halal food.
      Citation: British Food Journal
      PubDate: 2018-08-08T07:54:17Z
      DOI: 10.1108/BFJ-09-2017-0519
  • Effect of extrinsic cues on willingness to pay of wine
    • Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to examine the effect of extrinsic cues on wine consumer’s willingness to pay (WTP) based on a blind tasting experiment conducted in Hong Kong. Design/methodology/approach Using data from a three-stage blind wine tasting experiment, the authors examine how an average consumer’s WTP for a bottle of wine changes as a result of knowing prior to tasting extrinsic information such as the country of origin or grape variety of an otherwise identical product. Findings The findings of this study align with previous research that finds subjective utility experienced by tasters can be significantly influenced by the belief or information given prior to the tasting. Sub-group analysis using a stratified sample based on the frequency of wine consumption and the wine taster’s prior experience with wine (grouped into expert and novice categories) suggests that it is the novice consumers that have a stronger response to the pre-tasting knowledge when evaluating wine. Experienced wine consumers, on the other hand, do not seem to respond strongly to the pre-tasting knowledge of the extrinsic attributes in their evaluation of wine. Originality/value The studies of taste preference and role of extrinsic characteristics in wine evaluation and consumption in the rapidly growing Asian market is increasingly important for the wine industry. The evidence from this study suggests the importance for producers and marketers to consider consumer heterogeneity and product differentiation when pricing and distributing their wine.
      Citation: British Food Journal
      PubDate: 2018-08-08T07:45:12Z
      DOI: 10.1108/BFJ-01-2017-0041
  • The psychological effects of fast food consumption on body image emotions
    • Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to examine the arousal of negative consumer emotions as a consequence of fast food consumption among individuals with restrained food consumption. Furthermore, a moderating effect of socio-cultural pressure to buffer these relationships is positioned for the first time. Design/methodology/approach The field study is completed with data collected through an online survey among 353 customers by employing a random sampling technique. The collected data are analyzed through confirmatory factor analysis procedures. Findings The hypotheses related to the effects of fast food consumption on body image guilt and shame, body image guilt on planning diet and shame, moderator role of socio-cultural, in terms of shame, are accepted. Research limitations/implications A key limitation is data collected from individuals with restrained food consumption in Turkey which limits the generalizability of results to other countries and contexts. Practical implications The results call for paying attention to socio-cultural pressures that enhance shame. Originality/value The primary contribution of this paper lies in the fact that fast food consumption is scantly related to the arousal of negative consumer emotions. Furthermore, moderating effects of social pressures and Turkish context are also unique to this study.
      Citation: British Food Journal
      PubDate: 2018-08-07T12:42:39Z
      DOI: 10.1108/BFJ-11-2017-0634
  • Recycling of domestic food waste
    • Abstract: British Food Journal, Ahead of Print.
      Purpose Antibiotic resistance (ABR) has now become a major global public health issue. New legislation has recently been introduced in Northern Ireland from April 2017, requiring domestic households to recycle all domestic food waste items. Resulting increases in the volume of such waste which is collected by the local council has driven technologies for the safe recycling of such material including commercial composting. Little is known about the antimicrobial resistance (AMR) profile of such composted food waste materials and hence the purpose of this paper is to characterise total AMR in bacteria isolated from such composted domestic food waste and to consider the potential public health consequences of such material. Design/methodology/approach Finished compost containing food waste material was obtained in the Spring 2017 from a local authority recycling amenity site, which freely distributes such material to the public. Total culturable populations of bacteria were isolated from the composted material and antibiotic susceptibility to six classes of antibiotics, namely florfenicol, fluoroquinolone, aminoglycoside, lincosamide, tetracycline and β-lactam was examined. Findings ABR was greatest for lincomycin> tobramycin> minocycline/amoxycillin> ciprofloxacin> florfenicol. In this study, there was one compost, which showed complete resistance to all antibiotics tested. No compost displayed complete antibiotic sensitivity. Two composts were considered pan-resistant, whilst four were considered multi-resistant. Originality/value This study showed that the total ABR profile of food waste compost is significant, with bacterial populations within the compost having ABR to several classes of antibiotics, which are important and sometimes critical to human health. The application of such materials to enrich and fertilise garden soils in significant volumes inadvertently allows for the artifical and man-made transfer of AMR bacteria and their genes to new environments, which have been hitherto niave to the presence of such AMR properties. The application of such compost horticulturally to enrich soils used to cultivate flowers, fruits and vegetables may have important consequences for human and animal health. Urgent work is now needed to quantify the fate of such antibiotic resistant bacteria from compost to their new environment and risk assessments made to estimate the carriage through to human health.
      Citation: British Food Journal
      PubDate: 2018-08-07T07:33:06Z
      DOI: 10.1108/BFJ-12-2017-0701
  • Consumer acceptance of insects and ideal product attributes
    • Abstract: British Food Journal, Ahead of Print.
      Purpose Insects can be sustainably produced and are nutrient rich. However, adoption of insects in western culture, including New Zealand (NZ) is slow. The purpose of this paper is to explore consumer attitudes, drivers and barriers towards entomophagy and uncover consumer expectations surrounding what their ideal insect product attributes are. Design/methodology/approach In total, 32 participants took part in three product design workshops. This involved two sections. First, focus groups discussion took place surrounding consumer acceptance. Second, following adapted consumer idealised design, groups of three or four designed their ideal liquid and solid product incorporating extracted insect protein. Designs included the ideal product, place, price and promotional attributes. Findings Participants were both disgusted and intrigued about entomophagy, with common barriers including; culture, food neophobia, disgust sensitivity, lack of necessity and knowledge. Motivational drivers were novelty, health, sustainability and/or nutrition. Most of the liquid and solid food products were designed as a premium priced sweet snack, drink or breakfast option, as opposed to a meat substitute. The convenience, health and sustainability benefits of certain products were promoted towards health and fitness oriented consumers. Whereas, other designs promoted the novelty of insects to kids or the general population, in order to introduce the idea of entomophagy to consumers. Originality/value The study is the first attempt at uncovering what insect products NZ consumers are accepting of; therefore, contributing to both limited research and product development opportunities for industry.
      Citation: British Food Journal
      PubDate: 2018-08-07T07:32:24Z
      DOI: 10.1108/BFJ-11-2017-0645
  • The role of environmentally conscious purchase behaviour and green
           scepticism in organic food consumption
    • Abstract: British Food Journal, Ahead of Print.
      Purpose Despite numerous scholarly attempts, there is a lack of consensus regarding the relevance of various factors used to promote organic food consumption. The purpose of this paper is to assess the impact of environmentally conscious purchase behaviour (ECPB) and green scepticism on organic food consumption. Moreover, the paper examines the indirect impact of attitudinal and contextual forces on organic food consumption (through ECPB). Design/methodology/approach The paper develops a conceptual model of organic food consumption. Data were collected through an online survey on a sample of 462 consumers in Slovenia. Structural equation modelling was used to test the hypothesised relationships. Findings The findings indicate that ECPB positively and green scepticism negatively affects organic food consumption. In addition, ECPB is positively influenced by personal and social norms, perceived availability and consumer sustainability orientation. Interestingly, the social norms exert the strongest indirect effect on organic food consumption. Research limitations/implications This study informs organic food producers and policy makers about the relative importance of ECPB and scepticism for increasing organic food consumption. It also highlights the role of general attitudinal and contextual factors for ECPB and organic food consumption. Originality/value The proposed model enables a better understanding of the relevance of ECPB, its antecedents and green scepticism as (direct or indirect) determinants of organic food consumption.
      Citation: British Food Journal
      PubDate: 2018-08-07T07:25:05Z
      DOI: 10.1108/BFJ-08-2017-0457
  • Innovating out of the fishmeal trap
    • Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to examine the potential market impacts of the use of insect-based protein for fish feed as an innovative approach out of the fish-meal trap. Design/methodology/approach An online questionnaire was used to elicit information on fish consumption choices among 610 German consumers using a discrete choice experiment. Mixed logit and latent class logit models were used to model consumers’ preference heterogeneity. Findings Results show that consumers’ preferences for fish attributes such as filets, freshness, ecolabelling and domestic production are heterogeneous and important in consumption choices. The minor share of the respondents is sensitive, while the remaining is indifferent regarding the use of insect based protein as feed in trout production. For this sensitive segment, consumption would be expected to be reduced unless the price is reduced or other attributes such as convenience aspects are improved. Research limitations/implications The implication is that firms can substitute without a significant impact on the market demand given that the majority of consumers are indifferent regarding feed sources for trout production. As a result, it provides an innovative way to ensure sustainable use of resources and reduces the threat of fish meal trap while reducing pressure on the already over-exploited marine life. Originality/value The results provide first insights into the market impact of using insects in the animal protein value chain. It is important especially with Europe’s recent lift of the ban on using insect-based protein in the animal food industry.
      Citation: British Food Journal
      PubDate: 2018-08-07T07:21:04Z
      DOI: 10.1108/BFJ-11-2017-0604
  • How knowledge, attitudes, and beliefs impact dairy anti-consumption
    • Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to examine how individual’s health beliefs, nutrition knowledge (NK) and attitudes towards food technologies play a role in the anti-consumption of dairy products or the consumption of dairy alternatives. Design/methodology/approach Self-reported data concerning the consumption of milk, yogurt and dairy products in general were collected online among 1,705 adults in Canada. Also included in the survey instrument were measures of NK and health beliefs as well as questions from the food technology neophobia scale. Anti-consumption of milk, yogurt and dairy as well as alternative dairy consumption as a function of these characteristics, in addition to demographic characteristics, is analysed using probit models. Findings Individuals who demonstrate resistance to innovations in food technology, those with lower levels of dairy-specific NK, and people who have less belief that dairy avoidance will have negative impacts on their health are more likely to be anti-consumers of milk and/or yogurt. The same is true for dairy products in general with the exception that people with higher levels of dairy-specific NK are more likely to be anti-consumers of dairy products in general. Originality/value Inadequate intake of calcium and vitamin D has negative consequences for long-term health. Given that dairy products are the primary source of these nutrients in the Canadian diet, it is important to understand the reasons behind dairy anti-consumption so that appropriate policy measures can be taken to address potential public health issues.
      Citation: British Food Journal
      PubDate: 2018-08-07T07:17:22Z
      DOI: 10.1108/BFJ-12-2017-0733
  • Halal logistics service quality: conceptual model and empirical evidence
    • Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to devise and test a model of halal logistic service quality. Design/methodology/approach To develop the halal logistics service quality model, the relevant literature was reviewed and a qualitative study was carried out on halal logistics service providers and their customers. A survey of 253 halal food and beverage firms in Malaysia was conducted, and based on the results, a model was developed and tested empirically. Findings Based on the literature review, interviews, pretest and empirical study, a valid and reliable measurement instrument for halal logistics service quality was developed. Practical implications The findings can help managers of halal logistics service providers to understand the criteria that halal food and beverage firms are considered to judge the quality of halal logistics services. Originality/value This study makes a valuable contribution by proposing a halal logistics service quality model.
      Citation: British Food Journal
      PubDate: 2018-08-07T03:00:49Z
      DOI: 10.1108/BFJ-07-2017-0412
  • Food insecurity among postsecondary students in developed countries
    • Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to conduct a narrative review of the food insecurity literature pertaining to university and college students studying in Very High Human Development Index countries. It aims to document food insecurity prevalence, risk factors for and consequences of food insecurity and food insecurity coping strategies among students. Design/methodology/approach English articles published between January 2000 and November 2017 were identified using electronic databases. Quality Assessment Tool for Quantitative Studies assessed the study quality of quantitative research. Findings A total of 37 quantitative, three mixed-methods and three qualitative studies were included from 80,914 students from the USA (n=30 studies), Australia (n=4), Canada (n=8) and Poland (n=1). Prevalence estimates of food insecurity were 9–89 percent. All quantitative studies were rated weak based on the quality assessment. Risk factors for food insecurity included being low income, living away from home or being an ethnic minority. Negative consequences of food insecurity were reported, including reduced academic performance and poor diet quality. Strategies to mitigate food insecurity were numerous, including accessing food charities, buying cheaper food and borrowing resources from friends or relatives. Research limitations/implications Given the heterogeneity across studies, a precise estimate of the prevalence of food insecurity in postsecondary students is unknown. Practical implications For many students studying in wealthy countries, obtaining a postsecondary education might mean enduring years of food insecurity and consequently, suffering a range of negative academic, nutritional and health outcomes. There is a need to quantify the magnitude of food insecurity in postsecondary students, to inform the development, implementation and evaluation of strategies to reduce the impact of food insecurity on campus. Originality/value This review brings together the existing literature on food insecurity among postsecondary students studying in wealthy countries to allow a better understanding of the condition in this understudied group.
      Citation: British Food Journal
      PubDate: 2018-08-07T02:56:04Z
      DOI: 10.1108/BFJ-08-2017-0450
  • Corporate governance and food firms’ unethical production
    • Abstract: British Food Journal, Ahead of Print.
      Purpose Although a number of studies have researched food firms’ unethical practices, the mechanisms used to prevent these practices remain underexplored from the perspective of corporate governance. As independent directors (IDs) have been viewed as a mechanism to deter corporate misconducts, the purpose of this paper is to investigate the influences of the ratio of IDs on the board, IDs’ industrial experience and their participation in corporate governance training courses on food firms’ unethical production practices. Design/methodology/approach This study is based on a sample of 239 firm-year observations in Taiwanese food industries. The Poisson model with fixed effects was used to test the research hypotheses. Findings The results show that board independence and IDs with food industry expertise were not effective in deterring food firms from unethical production practices. The expected monitoring function of IDs would only realize when they complete a sufficient number of corporate governance training courses. These courses can make IDs aware of their responsibilities and roles in governing firms. Originality/value This study is the first to identify the effects of corporate governance practices on food firms’ unethical production practices. The value of this study may provide food firms practical solutions that enable corporate executives to behave ethically.
      Citation: British Food Journal
      PubDate: 2018-08-07T02:33:45Z
      DOI: 10.1108/BFJ-03-2018-0133
  • Consumer comments about meat anti-consumption
    • Abstract: British Food Journal, Ahead of Print.
      Purpose Controversies about meat consumption mainly stem from health and environmental concerns, and as a result a substantial number of consumers avoid consuming meat. Meat anti-consumption is a central topic in nutrition, and a relevant issue for consumer studies. The purpose of this paper is to understand why and how consumers avoid meat consumption. Design/methodology/approach A content analysis of web forums was conducted. Findings Meat avoiders think that meat is unhealthy and expensive. Other reasons for meat anti-consumption include concerns associated with lifestyle and sustainability, but the prevalence of these factors is considerably lower than health and economic concerns. Research limitations/implications Attitudes toward all kinds of meat were evaluated in the forum data. Further studies can be conducted on separate preferences for red or white meat. Since these data were collected from web forums in Turkey, research can also be extended to other countries. Practical implications Regarding health and sustainability concerns, consumer trust in producers and consumer consciousness about the environment may be improved by social marketing. To address lifestyle concerns, marketers can provide meatless offerings in convenient servings. Originality/value This study provides a coherent four-dimensional conceptual framework about the motives for meat anti-consumption, focusing on sustainability, personal health, economic concerns and lifestyle.
      Citation: British Food Journal
      PubDate: 2018-07-31T09:22:21Z
      DOI: 10.1108/BFJ-12-2017-0685
  • Comparing German and Italian food banks
    • Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to investigate food bank actors’ knowledge of food insecurity in Germany and in Italy, as well as interactions between food bank actors and food bank users. The study builds on a knowledge framework from an educational context and applies it to food banks. Design/methodology/approach The study uses a qualitative research approach. In all, 22 in-depth interviews were recorded, transcribed and analyzed through inductive qualitative content analysis. Findings German and Italian food bank actors interviewed had at least situational knowledge on food insecurity. Some actors of the Italian food bank also showed procedural knowledge. Interactions between food bank personnel and users were affected by feelings of gratitude, shame, anger and disappointment. Originality/value The study explores food bank personnel’s knowledge on food insecurity, which appears to be a knowledge gap, even though many prior studies were dedicated to food banks and food insecurity. The study contributes to knowledge systematization to provide best practice recommendations for volunteer-user interaction, and suggests how food bank managers and volunteers’ knowledge can be improved.
      Citation: British Food Journal
      PubDate: 2018-07-31T09:21:51Z
      DOI: 10.1108/BFJ-11-2017-0626
  • Business model innovation for sustainability: a food start-up case study
    • Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to investigate and present the way in which a food start-up can develop business model innovations, taking into account the importance of social and environmental issues. Design/methodology/approach The authors studied an Italian pizzeria, implementing the illustrative single-case study methodology, to answer the research question: “how can food start-ups develop a sustainable business model innovation'” Findings The study highlights sustainable elements for each component of the business model configuration provided by Osterwalder to provide a deeper view of the sustainable business model concept. Originality/value The study contributes to the extant research introducing the concept of sustainable innovation within the business model literature. It concludes that, within the food industry, especially for start-ups, the development of sustainable business model innovation is particularly important because the industry is itself linked with nature and human respect. Moreover, it suggests a methodological analysis of the business model configuration, which will help to develop clearer and more accurate and influential research.
      Citation: British Food Journal
      PubDate: 2018-07-31T08:54:05Z
      DOI: 10.1108/BFJ-01-2018-0049
  • Strategising stakeholder empowerment for effective co-management within
           fishery-based commons
    • Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to link empowerment to the engagement of low-power stakeholders in the context of marine protected areas (MPAs) to suggest how empowerment-based engagement can be strategised to prevent and overcome management crises within a natural common good and ultimately achieve effective co-management. Design/methodology/approach This research employs a longitudinal case study methodology. The subject of the study is Torre Guaceto MPA, a natural common good, internationally recognised as a best practice of co-management. Findings The case study illustrates specific empowerment areas and actions that help move low-power stakeholders to higher levels of engagement to achieve effective co-management. It also suggests that the main strategic implication of empowerment-based engagement is the creation of empowered stakeholders who can serve as catalysts for sustaining the common through the development of entrepreneurial skills that satisfy joint interests. Research limitations/implications The applied methodology of a single case and the peculiar conditions intrinsic to this case can be overcome via the inclusion and comparison of other similar commons. Practical implications The study provides a stakeholder management model of empowerment-based engagement that offers concrete evidence of empowerment strategies that can be adopted and adapted by the management of similar natural common goods. Originality/value The research fills the literature gaps related to understanding the antecedents of engagement and its strategic implications within natural common pool resources.
      Citation: British Food Journal
      PubDate: 2018-07-31T08:35:07Z
      DOI: 10.1108/BFJ-01-2018-0041
  • Rewarding the good and penalizing the bad' Consumers’ reaction to
           food retailers’ conduct
    • Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to obtain insights into Vietnamese consumers’ knowledge and relevance of as well as their reaction to modern food retailers (MFRs) responsible and irresponsible conduct. Design/methodology/approach Data were obtained from an online survey applying content analysis, uni- and multivariate tests and multivariate regression models. Findings In total, 60 percent of respondents are not aware of (ir)responsible conduct of MFR. Most of those aware of such behavior indicate that this has induced a change in their shopping behavior. This holds to a similar extent for those not aware but envisaging the (ir)responsible conduct of MFRs. The findings point to a negativity bias in that consumers’ reaction is more sensitive regarding irresponsible than responsible firm behavior. This bias is higher for consumers already knowledgeable about the (ir)responsible behavior of MFRs. The likelihood that consumers punish irresponsible conduct is influenced by the importance they attach to “food quality and safety” while those having high concerns for environmental, social and ethical’ issues are more likely to reward responsible firm actions. Research limitations/implications The negativity bias which implies that consumers react more sensitive regarding irresponsible than responsible firm behavior is likely underestimated in hypothetical studies. Practical implications Customer loyalty is at stake for MFRs behaving irresponsible while it can be strengthened by responsible firm conduct. Originality/value This research is the first to highlight the importance consumers in Vietnam attach to responsible firm conduct. It also points to a lack of awareness of such behavior.
      Citation: British Food Journal
      PubDate: 2018-07-26T02:06:15Z
      DOI: 10.1108/BFJ-06-2017-0339
  • Factors associated with the consumption of traditional foods in central
    • Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to identify the factors associated with the consumption of traditional foods (TFs) in central Mexico. Design/methodology/approach A total of 512 surveys were applied to consumers in central Mexico. The survey included a free word association with TF and an example, the food choice questionnaire, and the sociodemographic characteristics of respondents. A binary logistic regression was carried out comparing regular TF consumers with non-regular TF consumers. Findings Men tend to eat TFs in more regular way than women. People with heavier consumption habits associate TF with “authenticity/way of doing”, “origin” and “habit”, which are reinforced both by TF examples and the FCQ variables. Foods considered traditional were classified as cooked (elaborated under specific recipes of gastronomic heritage) and uncooked. Both groups comprise central foods, basic in the Mexican diet, in which maize, chili and beans are outstanding. Research limitations/implications The study did not comprehend the whole country and not consider specific food categories. Practical implications Provides important information on the factors that drive consumption of TFs in Mexico, information that may be useful in valorisation processes. Social implications Results may support the commercialisation of these foods, and lead to an improvement in the livelihoods of producers of TFs. Originality/value In Mexico, the study of consumers has not been addressed. Therefore, this is a pioneer study that documents the factors associated with the consumption of TFs.
      Citation: British Food Journal
      PubDate: 2018-07-26T01:58:13Z
      DOI: 10.1108/BFJ-11-2017-0663
  • Antecedents of farmers’ willingness to participate in short food
           supply chains
    • Abstract: British Food Journal, Ahead of Print.
      Purpose Despite the increasing consumers’ intent to support short food networks, the expansion of short food supply chains (SFSCs) remains limited. The purpose of this paper is to identify potential antecedents of farmers’ willingness to participate in SFSCs. Design/methodology/approach Using data from a sample of Greek farmers the authors examined whether farmers’ citizenship behaviour, the levels of their perceived competencies and the degree to which they feel accepted by their communities affect their willingness to engage in SFSCs. Findings Results indicate that producers’ citizenship behaviour does indeed have a positive impact on willingness to participate in SFSCs, whereas their perceptions of the acceptance they enjoy within their communities also significantly predict this willingness. On the contrary, self-perceived lack of communication and collaboration competencies diminishes this willingness. Originality/value To the best of our knowledge, this study is one of the first attempts to explore the role of farmers’ competencies in their willingness to participate in SFSCs. In addition, by integrating concepts derived from multiple disciplines, our work adds new factors in the wide spectrum of forces that impel or suppress farmers’ willingness to take part in alternative food distribution networks.
      Citation: British Food Journal
      PubDate: 2018-07-26T01:54:35Z
      DOI: 10.1108/BFJ-09-2017-0537
  • The content of selected nutrients and minerals in some cultivars of
           Cucurbita maxima
    • Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of the paper is to compare the content of nutrients and minerals in various cultivars of Cucurbita maxima. Design/methodology/approach This is preliminary study, so eight samples from each cultivar of pumpkin used in this study were obtained from local farms from Poland. The following pumpkin cultivars were used: Australian butter, Flat white boer, Garbo, Golden delicious, Golden nugget, Hokkaido, Solor and Zapallito de tronco. In pumpkins elements, dry matter, ash and crude protein were determined. All elements were determined using Inductively Coupled Plasma Optical Emission Spectrometer. Content of dry matter, ash and crude protein according to AOAC methods. Findings The fruit of Cucurbita maxima, irrespective of cultivar, is a good means of supplementing the diet with highly beneficial fibre, and minerals such as potassium, calcium, phosphorus, magnesium, sulphur, silicon, iron and zinc. The pumpkins richest in minerals are those of the Australian butter cultivar (calcium, manganese, iron), Flat white boer (sodium, silicon, chromium, nickel), Hokkaido (potassium, phosphorus, zinc, chromium) and Solor (magnesium, sulphur, copper), while the Garbo, Golden Delicious and Zapallito de tronco cultivars had the lowest concentrations of minerals. Originality/value The results obtained indicate that depending on the consumer’s expectations, pumpkins of various cultivars can be a dietary component that corrects deficiencies in the diet. Pumpkins grown in Poland have been characterised in terms of the content of mineral elements. These vegetables have become an important component of local food in Poland.
      Citation: British Food Journal
      PubDate: 2018-07-26T01:39:11Z
      DOI: 10.1108/BFJ-10-2017-0599
  • Mixed fruit juices from Cerrado
    • Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to optimize a mixed juice made from Brazilian Cerrado fruits (cagaita, mangaba and marolo). Design/methodology/approach The juices were evaluated by rheological, physical, physicochemical, nutritional and sensory acceptance analyses. The mixture design is a widely used tool for product optimization, allowing the determination of factors, combinations and levels that provide best responses. Findings The results show that using mangaba pulp negatively contributed to juice acceptance, but resulted in the highest ascorbic acid content. The treatments produced using cagaita and marolo pulps presented a greater acceptance by consumers, and contributed to higher antioxidant activity and phenolic compounds content. The juice prepared with a mixture of equivalent quantities of the three fruits had the highest β-carotene and lycopene contents. Practical implications This research has shown that different fruit combinations can improve sensory and nutritional characteristics, adding value to the final product. Social implications The processing of mixed juices could increase population access to the nutrients present in Brazilian Cerrado fruits, given that they are seasonal and perishable fruits. Originality/value In recent years, there has been an increase in the development of new food products based on Cerrado native fruits, however information on the chemical and nutritional characteristics, rheological behavior, and sensory attributes of the derivative products are still limited, resulting in a lack of scientific investments in this area. In addition, it is necessary to optimize the developed products to offer the consumer a unique product, combining the characteristics of two or more fruits, which adds value to the final product.
      Citation: British Food Journal
      PubDate: 2018-07-19T07:23:28Z
      DOI: 10.1108/BFJ-12-2017-0684
  • Exploring factors on customers’ restaurant choice: an analysis of
           restaurant attributes
    • Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to identify the importance and performance of customers’ full-service restaurant selection factors in the USA using the importance-performance analysis model. Design/methodology/approach An online survey was distributed to participants who were 19 years of age or older and had dined at a full-service restaurant in the past month. A total of 413 valid surveys were collected. Descriptive statistics were used to summarize the demographic information, satisfaction of restaurant attributes, revisit intention, and scores of importance-performance items. Path analysis was applied to group customer’s perceived importance of restaurant attributes and was used to analyze relationships among five attribute dimensions, satisfaction and revisit intention. Findings “Accurate guest check,” “prompt service,” “overall value of the dining experience,” and “lighting” were very important to customers but the restaurants’ performances in these areas were not satisfactory. Three attribute dimensions (food, service, and price and value) were positively and directly related to customer satisfaction and their effects are partially mediated. However, atmosphere and satisfaction are negatively and partially mediated in this study. Practical implications Food, service, price and value, and atmosphere dimensions have larger direct effects than indirect effect on revisit intentions. Their impacts on revisit intentions are partially mediated by satisfaction. Thus, great performance alone may not significantly improve revisit intentions. However, great performance can increase customer satisfaction, which has a stronger influence on revisit intentions. Originality/value This research explored the mediating effects of satisfaction between five restaurant dimensions and behavioral intentions.
      Citation: British Food Journal
      PubDate: 2018-07-17T09:58:16Z
      DOI: 10.1108/BFJ-10-2017-0561
  • Food allergy knowledge, attitudes, and resources of restaurant employees
    • Abstract: British Food Journal, Ahead of Print.
      Purpose Restaurants are unique and challenging environments for accommodating food allergies. The purpose of this paper is to evaluate food allergy knowledge, attitudes and resources among restaurant employees, and identify differences based on restaurant mode of operation. Design/methodology/approach A total of 209 food-service workers were surveyed in full-service restaurants across Southern Ontario, Canada. A paper-based questionnaire was used to evaluate participants’ food allergy knowledge, attitudes toward handling food allergy requests and emergencies, and the availability of food allergen resources at the restaurant. Findings Most participants were knowledgeable about food allergies, and valued being able to provide safe meals. However, there was a general lack of access to important food allergy risk management resources and training. Food allergy attitudes were significantly different between restaurant modes of operation. Also, food allergy training and resources were positively correlated with employee attitudes toward food allergies. Practical implications The results of this study show that engaging employees in food allergy training can contribute to greater levels in employee awareness and confidence in protecting health and safety of restaurant patrons with food allergies. Restaurants that demonstrate a strong preparedness toward handling food allergy requests can deliver a better customer experience and increase customer loyalty. Originality/value The findings of this study underscore the need for the restaurant industry, policy makers and food safety educators to work together to develop training programs and relevant resources to support and facilitate food allergy risk management in restaurants.
      Citation: British Food Journal
      PubDate: 2018-07-17T01:03:26Z
      DOI: 10.1108/BFJ-01-2018-0028
  • Exploring the visual appeal of food guide graphics
    • First page: 1682
      Abstract: British Food Journal, Ahead of Print.
      Purpose Food guides are graphic representations of food-based dietary guidelines that support national health policies and programming. They are visual aids simplifying complex nutritional messaging for the public. While pyramid and circle formats are the most common shapes in use worldwide, the dinner plate format is increasing in use due to its perceived effectiveness. However, research examining visual attributes of food guide graphics, and the dinner plate model specifically, is limited. The purpose of this paper is to systematically compare and analyse key visual attributes of plate food guide graphics (across multiple examples) to assess their potential for effective visual communication of nutrition messaging. Design/methodology/approach This study engages in a qualitative analysis of compositional elements of food guide graphics. Data collection and analysis are grounded in the methods of compositional interpretation, which includes a qualitative, descriptive approach to establishing a thematic survey of the data. Findings Unique visual attributes of the plate food guide (including image content, spatial organisation and expressive content) present challenges in the communication of key nutritional messaging regarding proportionality, moderation and overall usability. Practical implications A better understanding of the visual attributes of the plate food guide model will contribute to improved design and development of this key public health tool by researchers, educators and health practitioners. Additionally, the examination of visual attributes has implications for the study of food guide understanding and use. Originality/value This study highlights the need for critical visual skills in qualitative health research, and to address gaps in health education more broadly.
      Citation: British Food Journal
      PubDate: 2018-08-07T01:24:27Z
      DOI: 10.1108/BFJ-02-2018-0112
  • Development of competences for teppanyaki chefs in food and beverage
    • First page: 1696
      Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to focus on the development of competences for use by professional teppanyaki chefs in food and beverage education in Taiwan. Design/methodology/approach The research methodology includes the Delphi technique and incorporates interviews with three types of experts: instructors from culinary departments at a university, seasoned teppanyaki professionals and owners of teppanyaki establishments. An analysis of the responses provided by these industry experts led to identification of four dimensions of competences needed by teppanyaki chefs: knowledge, technique, affect and attitude. The K-S test involves using a z-test on ordinal variables for single samples to determine whether the sample distribution diverges from the frequency distribution. The z-score is greater than 1.96 which implies significance and consistency. Findings This study analyzed the responses provided by the interviewed experts to identify and extract competences for teppanyaki chefs. The extracted competences comprise four dimensions (knowledge, technique, affect and attitude), 16 work-related tasks and 74 skills items. Originality/value This study includes 16 work-related tasks, and 74 competences. The study recommends the establishment of an organization for competence certification to act as the authority for teppanyaki skill certification. Such an organization could utilize the results from this study as a reference, as could culinary departments at vocational institutes as well as other teppanyaki training courses offered in Taiwan.
      Citation: British Food Journal
      PubDate: 2018-08-07T07:11:59Z
      DOI: 10.1108/BFJ-02-2018-0122
  • Experiences of food access for asylum seekers who have ceased using a food
           bank in Melbourne, Australia
    • First page: 1708
      Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to explore the experiences of asylum seekers who were entitled to use a foodbank but who had ceased attending the service, to understand why they were not using the charity, and to investigate their food-related experiences. Design/methodology/approach This study employed a mixed-method approach utilising telephone interviews. Interviews were conducted with 70 asylum seekers in Melbourne, Australia, between September 2015 and February 2016. Interviews explored food-related settlement experiences, food insecurity and experiences of hunger. Findings Two-thirds of participants were identified as experiencing food insecurity. Despite food and financial insecurity, participants were not using the foodbank as frequently as they were entitled as: the food was not culturally or religiously appropriate to them; asylum seekers with income felt uncomfortable taking food from others who were perceived to be in greater need; or because they were experiencing transport barriers. Participants also experienced a range of physical and mental health concerns. Originality/value Ensuring asylum seekers have access to culturally appropriate foods and services is essential. However, given the diversity in foodbank membership, it may not be feasible to provide all of the desired foods at no cost; instead, increased access to culturally appropriate foods may be achieved through a subsidy programme. Novel or alternative approaches to community engagement and food distribution may be needed to increase food security and to decrease hunger in this group.
      Citation: British Food Journal
      PubDate: 2018-08-07T01:33:52Z
      DOI: 10.1108/BFJ-04-2018-0271
  • Short food supply chain between micro/small farms and restaurants
    • First page: 1722
      Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to explore the strength and weakness connected to the implementation of a local food logistics services, designed to facilitate and enable the use of local food among restaurants. Design/methodology/approach A total of 60 restaurateurs located in a small Italian city and 100 owners of micro and small-sized farms, located within a 30 km radius from the city, have been interviewed. The collected data have been analysed through descriptive analysis and Kruskal-Wallis and Mann-Whitney U tests for differences between gender, production type and business size. Findings The results agree with existing literature: poor communication and an unstructured logistics limit the interaction among actors. However, significant for the purpose, the data show that producers are interested in expanding their market and restaurateurs are interested in a broader supply of local products, and they both open to a logistics service that improves the supply of local food. Research limitations/implications The following exploratory study is based on a sample of farmers and restaurants in a specific area so the results could not be generalised in a national/international context. Practical implications The logistics service objective is the promotion of a sustainable territory development in support of the social economy values. Originality/value The study investigates this issue focussing on a practical solution of local food distribution system among restaurants. The logistics service tends to solve the logistics criticalities maintaining the principles of the short food supply chain.
      Citation: British Food Journal
      PubDate: 2018-08-07T01:39:46Z
      DOI: 10.1108/BFJ-04-2018-0253
  • Soft drinks for lunch' Self-control, intentions and social influences
    • First page: 1735
      Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to explore associations between food-related self-control, intentions, descriptive peer norms, parents’ healthy eating guidance and adolescents’ consumption of sugar-sweetened beverages (SSB) in a school lunch setting. An additional aim was to evaluate the psychometric properties of the measure used to assess food-related self-control in order to reveal potential multi-dimensionality. Design/methodology/approach A web-based survey was conducted among 694 Norwegian high school students. Multiple logistic regression was used to explore associations between the independent variables and SSB consumption. Psychometric evaluation of the self-control measure included factor analysis and internal consistency reliability. Findings Factor analysis resulted in two food-related self-control dimensions: resistance and avoidance. Multiple logistic regression showed that intentions was the strongest predictor of SSB consumption in the sample. Avoidance and descriptive peer norms appeared as weaker predictors. Research limitations/implications Based on the findings, the authors suggest that future studies may consider developing guiding principles on how to create health-promoting eating intentions in adolescents, how to deal with peer norms related to foods and beverages and how to avoid tempting stimuli in the environment. Such strategies may be helpful when structural changes in the environment are not feasible in the near future. Originality/value An original aspect of the present study is that it includes a psychometric analysis of a supposedly one-dimensional self-control measure. Further, it adds to the knowledge about variables associated with adolescent SSB consumption in a school lunch context.
      Citation: British Food Journal
      PubDate: 2018-08-08T01:02:44Z
      DOI: 10.1108/BFJ-11-2017-0605
  • Consumer segmentation based on health-related motive orientations and
           fruit and vegetable consumption
    • First page: 1749
      Abstract: British Food Journal, Ahead of Print.
      Purpose More tailored interventions and campaigns are needed to increase fruit and vegetable consumption to recommended levels. The purpose of this paper is to explore which consumer groups exist based on both their fruit and vegetable consumption level and their health-related motive orientations (HRMO), and to compare the revealed consumer clusters regarding their fruit and vegetable product attribute importance. Design/methodology/approach In the Netherlands an online panel survey was carried out resulting in 1,296 respondents. The clusters based on HRMO and fruit and vegetable intake are profiled with respect to demographics and product attribute importance. Findings Cluster analysis revealed six homogeneous consumer clusters with different HRMO and fruit and vegetable consumption levels. In addition, these clusters show a different socio-demographic profile and differ in their importance ratings of fruit and vegetable product attributes. Practical implications The results show that health is a multidimensional construct suggesting that there is a need for addressing health in interventions and campaigns in a more tailored approach. Originality/value This study shows that the combination of both usage- and psychographic segmentation variables provide valuable and interesting information that give insights in addressing different target groups. Moreover, this study elaborates on previous research by showing that health is a multidimensional construct and that Dutch consumers differ in their HRMO.
      Citation: British Food Journal
      PubDate: 2018-08-09T03:23:57Z
      DOI: 10.1108/BFJ-02-2018-0098
  • Physico-chemical characteristics and sensory evaluation of wheat bread
           partially substituted with sweet potato (Ipomoea batatas L.) flour
    • First page: 1764
      Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to investigate the effect of partial substitution of wheat flour with sweet potato flour on the nutrient composition and sensory properties of bread. Design/methodology/approach Sweet potato flour was blended with wheat flour at 5, 10, 15, 20 and 25 percent levels of substitution for bread production. Proximate, minerals and antinutritional factors of the breads were investigated using AOAC methods. Sensory evaluation was carried out by a panel of 50 consumers. Data were subjected to analysis of variance and means were separated by Tukey’s comparison test at p
      Citation: British Food Journal
      PubDate: 2018-08-07T02:09:07Z
      DOI: 10.1108/BFJ-01-2018-0015
  • Alternative food networks: sustainable business models for
           anti-consumption food cultures
    • First page: 1776
      Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to analyse a sustainable business model (SBM) implemented by an Alternative Food Network (AFN), namely the Italian Food Assembly, with the goal of exploring its drivers of success and explaining how it can contribute to enhance sustainable and anti-consumption behaviours. This research aims at combining principles from both SBM innovation and user-driven anti-consumption and well-being habits, in order to develop more successful, comprehensive and community-centred sustainable value propositions. Design/methodology/approach Given the research goal, an exploratory case study was prepared where multiple sources of data were employed, namely in-depth interviews, participant observation, focus groups and document analysis. Findings In the light of the Bocken et al. (2014) framework, this paper provides evidence on the implementation of an AFN where it is possible to observe a strong sharing of knowledge regarding sustainable consumption behaviours and an effective dissemination of best practices between members. The authors developed four propositions that support the creation of a sustainable food supply chain, laying the foundation for spreading consumer behaviours and motivations so that they become more sustainable in their consumption habits. Research limitations/implications Even though the case study is very rich in the amount of data gathered, it cannot be generalised. Further research will overcome this limitation by adding more cases within a comparative approach and through a quantitative methodology. Originality/value It adds value to recent literature and practice by focussing on how networks of producers, consumers and other actors could act to improve food anti-consumption behaviours, by embodying alternatives to conventional food systems.
      Citation: British Food Journal
      PubDate: 2018-08-07T02:22:43Z
      DOI: 10.1108/BFJ-12-2017-0731
  • How to best promote my product' Comparing the effectiveness of
           sensory, functional and symbolic advertising content in food marketing
    • First page: 1792
      Abstract: British Food Journal, Ahead of Print.
      Purpose Advertising is one of the most important components of food marketing. However, there is uncertainty over the optimal means of convincing consumers to buy a product. The purpose of this paper is to examine the effectiveness of advertising content comprising text (sensory, functional and symbolic messages) and pictures (product image) on food product evaluation. Design/methodology/approach Two online experiments investigating strawberry advertisements were performed. Study 1 incorporated only text, whereas study 2 investigated combinations of text and pictures. Analyses of variance were conducted to determine any significant differences among the three texts (sensory, functional and symbolic) and among the combinations of text and pictures. Findings Study 1 revealed no significant differences. All three texts were well received, which shows the relevance of all the product benefits – sensory, functional and symbolic – for food products. In contrast, study 2 identified significant differences. The data analysis indicated that advertising effectiveness increases with the complementarity of the text and picture. Notably, the combination of the product picture and symbolic text was scored the highest for effectiveness. Originality/value The findings provide new insights into advertising design that food firms can use to enhance consumer product evaluations in terms of expected taste, perceived experience and quality, overall attitude and purchase intention. Further, the results contribute to the research stream of food product benefits by highlighting the relevance of sensory, functional and symbolic design elements.
      Citation: British Food Journal
      PubDate: 2018-08-07T01:58:39Z
      DOI: 10.1108/BFJ-01-2018-0058
  • Food, nutrient, and energy waste among school students
    • First page: 1807
      Abstract: British Food Journal, Ahead of Print.
      Purpose According to a study by European Commission, 88m tons of food waste are generated per year, of which 46.5m tons are wasted by households. Households still remain the main source of food waste (53 percent). The purpose of this paper is to estimate households’ food waste and wastage-related losses of energy and nutrients among middle school students as well as assess educational intervention regarding food waste prevention. Design/methodology/approach The study included 555 students from 11 schools in Poland. The study was conducted using the survey questionnaire and the three-day record of food waste. The interventional group filled a questionnaire before and after of education as well as after three months of intervention. Findings Students waste 23 g of food per day. The most wasted products are: potatoes, bread, fruits and vegetable as well as meet and ham. Energy losses from leftovers are less than 1–10 percent. Losses of nutritional value along with wastages were the highest for vitamin C, but also for dietary fiber, potassium and folate. Food waste education was nearly twice as strong in study group with films intervention, than those who received only a leaflet for parents. Research limitations/implications Middle school students are responsible for households’ food waste and contribute to energy and nutrition losses. Educational intervention is more effective, while using multimedia methods and need to be continued. Practical implications The paper is a scientific study and addressed to the scientific audience. However, due to the problem of households’ food waste, general public could be also interested. Social implications Food waste is an element of waste management. Studying the scale of food waste and waste related behavior can help to better understand causes of food waste. The search for ways to limit food waste, through education address to young people, can be an effective method of prevention of waste. The UN has established 17 new development goals for the years 2015–2030 (United Nations, 2015). One of them (Goal 12) is focused on ensuring sustainable consumption and production. It means halving food waste at the retail and consumer levels and food losses at the production and post-harvest stages by 2030. Originality/value There are few publications available about food waste including energy and nutrients waste. This study shows the scale of household waste, the quantity and type of wasted products and causes of disposal. Also, the way of handling with food waste at homes was examined. It is also important to draw attention to the responsibility of young people in wasting food, which was examined in the paper.
      Citation: British Food Journal
      PubDate: 2018-08-07T02:03:52Z
      DOI: 10.1108/BFJ-11-2017-0611
  • Male Korean workers eating out at dinner
    • First page: 1832
      Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to analyze the nutritional quality of dinnertime meals eaten out of home (OH) vs those eaten at home by male Korean workers. Design/methodology/approach The study included 1,634 male Korean workers aged between 19 and 64 years among 15,508 individuals who participated in a 24-hour dietary recall through the Sixth Korea National Health and Nutrition Examination Survey from 2013 to 2014. The study participants were classified and analyzed according to the place where dinner had been prepared: out-of-home group (OHG) (n=659) and at-home group (AHG) (n=975). Findings Young male white-collar workers who are unmarried with a higher level of education and income were more likely to eat OH at dinner. The OHG consumed more energy, fat, and sodium, but less carbohydrate at dinner than the AHG. The contribution of dinner to daily energy and macronutrient intakes, except for carbohydrate, was higher in the OHG. Additionally, the study results suggested that the OHG was less likely to consume a traditional Korean meal at dinner. Overall, the nutritional quality of dinnertime meals eaten OH had greater potential to lead to negative effects on nutrition and health. Originality/value This study highlights OH eating among male Korean workers as an important arena in which strategies for healthier eating can be deployed when establishing worksite health promotion or related national nutrition policies.
      Citation: British Food Journal
      PubDate: 2018-08-07T01:30:52Z
      DOI: 10.1108/BFJ-12-2017-0680
  • Exploring farmers markets as a temporary cluster to improve local food
    • First page: 1844
      Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to explore how to improve the contribution of farmers markets (FMs) to the local food economy and improve their management through a new temporary clustering management approach. Design/methodology/approach The research encompasses 78 structured interviews with farmers’ market vendors in the central coast region of California. A descriptive statistical and exploratory analysis to capture and evaluate the extent of various clustering activities currently existing in FMs is presented. Findings Analysis suggested an existing clustering behavior in FMs with different degrees that would enhance the role of these markets in local food economy. The improved social capital and financial performance of these markets shown in this study outperformed other cluster metrics monitored. Furthermore, there were some positive relationships between knowledge sharing (as a cluster activity) and both integration and financial activities among FMs vendors, highlighting interesting dynamics generated by the temporary nature of these clusters. Research limitations/implications The study was based on an exploratory research design, investigating a selected number of vendors in the central coast region of California. The research does not claim to provide a comprehensive survey of all FMs. Practical implications The analysis resulted in recommendations to improve efficiency of FMs’ practices at both the management level and the strategic level. These recommendations will enhance the contribution of these markets to the local food economy. The results also expand the practical knowledge bodies of regional and local food business development. Finally, the study highlights the social role of FMs through showing social capital as one of the main clustering drivers. Originality/value This study contributes to theoretical knowledge concerning the impact of clusters on operation performance by exploring a new temporary proximity that can be added to the existing geographical and digital proximity enriching the clustering approaches debate. Furthermore, the analysis provides specific novel insights into potential operational improvements for current farmers’ market management to enhance their economic and social roles.
      Citation: British Food Journal
      PubDate: 2018-07-31T08:31:30Z
      DOI: 10.1108/BFJ-03-2018-0169
  • Implementer resistance to school food policy: unpacking the paradox
    • First page: 1859
      Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to explore the paradoxical resistance of parent and private school food vendors to the paternalistic nature of school food policies. It develops the hypothesis that resistance, on the basis of them being “paternalistic”, is associated with implementers experiencing ethical breaches that contribute to frustration and low acceptability. This may be leading to accusations of paternalism and non-cooperation. Design/methodology/approach It takes a deontological perspective and uses Upshur’s (2002) public health ethics framework to explore the potential that parents involved in school fundraising and private school food vendors are experiencing ethical breaches associated with implementation of school food and beverage sales policies in the Canadian context. Findings Upshur’s (2002) harm principle highlighted how some implementers feel a loss of freedom in how they choose to function, which is perceived to be resulting in lost profits. Parents involved in fundraising activities may experience feelings of coercion. Opting out of fundraising may result in their children’s schools having fewer resources. Smaller private vendors are coerced through economic incentives while being bound by what products are available in the marketplace and the associated costs of items that comply with nutrition standards. Discussion around the reciprocity principle revealed implementers feel they are not adequately supported to implement. Transparency has been questioned where stakeholders report their perspectives are often not equally considered in decision making. Originality/value This is the first paper to explore the often cited resistance to the paternalistic nature of school food and beverage environment policies as an implementation barrier. Using a deontological ethical perspective offers an original way to discuss school food policies. This work offers potential leverage points at which policy-makers and practitioners may intervene to improve acceptability and contribute to more effective, consistent implementation.
      Citation: British Food Journal
      PubDate: 2018-07-31T09:22:36Z
      DOI: 10.1108/BFJ-09-2017-0533
  • How are food Geographical Indications evolving' – An analysis of
           EU GI amendments
    • First page: 1876
      Abstract: British Food Journal, Ahead of Print.
      Purpose The protection of Geographical Indications (GIs) supports producers to define common quality standards while highlighting the geographical origin of food products with specific qualities. Adaptations of quality standards are driven by international competition, new production technologies or environmental change. The purpose of this paper is to analyse the modifications affecting European Union (EU) Protected Designation of Origin-Protected Geographical Indication. It specifically compares the share of amendments in diverse product classes, years and countries, illustrates specific cases and identifies the factors explaining the probability to amend product specifications. Design/methodology/approach Official documents of the DOOR Database provide the material for an analysis of changes in product specifications. They also supply the data for four illustrative cheese cases and a logistic regression of all EU amendments. Findings Amendments of GI product specifications are very frequent: 17 per cent of all 1,276 EU GIs had at least one amendment. This happens in particular for processed products (42 per cent more often than for unprocessed ones) and specific countries (GIs in Italy are six times, Spain five times and France four times more likely to have an amendment compared to GIs from other EU countries). As illustrated by contrasting cheese amendments, the diverse modifications in the product specifications range from more flexibility and innovation on the one hand to stricter rules for strengthening the product’s identity on the other hand. Originality/value For EU and national authorities, GI producers and scholars, this first systematic EU-wide analysis of amendments demonstrates that protected food GIs have to be conceptualised as evolving institutions and not as statically protected food production systems.
      Citation: British Food Journal
      PubDate: 2018-07-31T08:31:57Z
      DOI: 10.1108/BFJ-02-2018-0087
  • Consumer willingness to pay for low acrylamide content
    • First page: 1888
      Abstract: British Food Journal, Ahead of Print.
      Purpose Acrylamide is a common dietary exposure present in many baby foods. Evidence of acrylamide causing tumours in rodents has led to the chemical being classified as “probably carcinogenic to humans” by the International Agency for Research on Cancer. The purpose of this paper is to examine consumers’ willingness to pay (WTP) for a reduction in the acrylamide content of baby food and, therefore, a reduction in the risk of cancer. Design/methodology/approach A discrete choice experiment is conducted on UK consumers incorporating different levels of seven attributes: packaging, production method (organic, GM and conventional), acrylamide level, sugar, salt, one of five portions of fruit and vegetable per day and price. Consumer WTP for low acrylamide content is estimated using a mixed logit model. Findings The empirical results indicate consumers assign a high value to safer baby food, with low acrylamide content. The WTP premium for baby food with low acrylamide (105 per cent) is the highest of all attributes assessed. Consumers also have a preference for organic baby food, in contrast to an aversion towards GM. The study results indicate that reducing the acrylamide content in baby food is desirable for consumers. Originality/value This is the first study to estimate consumers’ WTP for reducing the acrylamide content of baby food in the UK. Existing research has been limited to examining the exposure of young children, in addition to the potential health risks.
      Citation: British Food Journal
      PubDate: 2018-07-31T08:35:37Z
      DOI: 10.1108/BFJ-01-2018-0043
  • Which consumers opt for organic wine and why' An analysis of the
           attitude-behaviour link
    • First page: 1901
      Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to analyse the effect of attitudes and socio-demographics on wine consumers’ real purchase behaviour for organic wine. Design/methodology/approach This study is based on GfK household panel data, a real market data source of high population coverage. A two-part fractional model was applied as two distinct categories of wine buyers were observed. The first part of the two-part fractional model consisted of a standard binary choice model and defined the likelihood of belonging to the group of organic wine buyers. The second part of the model only took organic wine buyers into account and described their purchase intensity. Findings Preferences for organic products and sustainability concerns (e.g. environmental and social concerns) drive organic wine purchases. Proving a causal relation between attitudes and purchase behaviour gives evidence that stated preferences are a reliable indicator to predict consumer behaviour. However, the weak relation between attitudes and behaviour confirms the existence of an attitude-behaviour gap. Practical implications Quality benefits of organic wine production need to be communicated to attract new customers. Stronger focus should be put on sustainability issues with the aim of encouraging organic customers to also increase their expenditures for organic wine. Originality/value The influence of sustainability concerns on purchase behaviour is still controversial and no study, so far, has analysed real purchase data for organic wine. The results provide new insights on why attitudes do not fully transform into purchase behaviour.
      Citation: British Food Journal
      PubDate: 2018-07-26T01:33:31Z
      DOI: 10.1108/BFJ-03-2018-0141
  • The carmine dilemma: does the natural colourant preference outweigh
    • First page: 1915
      Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to provide insight into the consumers’ perception of natural and artificial food colourants. Furthermore, attitudes towards the application of carmine, being technically important and ubiquitously used to impart red shades, are assessed and analysed. Originating from insects, carmine is considered as natural but may arouse disgust. Design/methodology/approach In total, 625 individuals were surveyed using an online, self-administered questionnaire to represent a broad cross-section of the German population. Findings Independent of their origin, the application of colourants was rejected by 57.0 per cent of the interviewees. In total, 31.8 per cent of the participants stated a neutral attitude, while only 11.2 per cent expressed a positive notion. Most respondents preferred colourants from natural sources to artificial ones. While consumers perceive natural food colourants composed of genuine plant pigments positively, 61.6 per cent of respondents disliked the application of animal-derived colourants, 24.8 per cent of them did neither reject nor like it, and only 13.6 per cent of the interviewees stated a positive attitude towards them. The findings of this paper further indicate consumers’ preference for colourants to be either artificial or plant-derived rather than carmine. Food colourants are being rejected, possibly due to misleading information and confusing labelling. Consequently, information about carmine, including its origin and production, did not increase the aversion to products that are dyed with it, but increased their acceptance. Originality/value This study outlines consumer perception and attitudes towards food colourants. For the first time, the findings of this paper report the effect of revealing information about an additive, which initially aroused disgust, and its influence on consumer perception.
      Citation: British Food Journal
      PubDate: 2018-07-31T09:21:34Z
      DOI: 10.1108/BFJ-12-2017-0671
  • Prediction of texture in different beef cuts applying image analysis
    • First page: 1929
      Abstract: British Food Journal, Ahead of Print.
      Purpose Measuring texture parameters are time consuming and expensive; it is necessary to develop an efficient and rapid method to evaluate them. Image analysis can be a useful tool. The purpose of this paper is to predict texture parameters in different beef cuts applying image analysis techniques. Design/methodology/approach Samples were analyzed by scanning electron microscopy. Texture parameters were analyzed by instrumental, image analysis techniques and by Warner–Bratzler shear force. Findings Significant differences (p
      Citation: British Food Journal
      PubDate: 2018-08-07T01:43:13Z
      DOI: 10.1108/BFJ-12-2017-0695
  • Cluster analysis for fruit consumption patterns: an international study
    • First page: 1942
      Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to investigate the fruit consumer segmentations and compare the consumption patterns across North America, Europe and East Asia. This study aims to identify the key drivers for fruit consumption across segments and regions, in terms of socioeconomics and shopping behavior. Design/methodology/approach An international survey to collect information on fruit consumption, demographics and lifestyle factors was developed. Respondents from eight countries across North America, Europe and East Asia were recruited from online panels. A total usable sample of 7,793 respondents was collected. Findings Respondents can be clustered in three segments: low-frequency consumer, common fruit consumer and high-frequency consumer. These consumer segments are heterogeneous in socioeconomics and shopping behavior across regions. Overall, the high-frequency consumer cluster had more individuals who were older, married, not single/never married, self-reported healthy and physically active. The low-frequency consumer group had a larger number of individuals who were younger, living alone, single/never married, self-reported unhealthy and not active. Moreover, the high-frequency fruit consumers tended to focus on many fruit attributes, such as freshness, nutritional value, origin and in the season, but not focus on the price. Originality/value This study uses a unique data set covering eight countries and provides a comprehensive comparison of international fruit consumption patterns and identifying the important factors driving fruit purchase decisions.
      Citation: British Food Journal
      PubDate: 2018-07-31T08:32:20Z
      DOI: 10.1108/BFJ-01-2018-0014
  • Why public dismissal of nutrition science makes sense
    • First page: 1953
      Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to critically engage with societal origins of public (dis)trust and public credibility of nutrition science and offer suggestions for addressing its public dismissal. Design/methodology/approach This viewpoint presents a conceptual analysis of public dismissal of nutrition science, drawing together perspectives on the relationships between science and society from the history, sociology and philosophy of science. Findings The origin of trust amongst scientists relies is actively tied to their social and moral status and science as a cultural activity is inextricably linked to institutions of power. Accordingly, trust in science relies heavily on public perceptions of those institutions, the ways in which citizens feel represented by them, and to what extent citizens consider these institutions to be held accountable. Ignoring this origin leads to expectations of science and scientists they cannot live up to and inevitable disappointment in those holding such expectations. Social implications Managing responsible expectations asks that we first dismiss dominant portrayals of science as pure, neutral, value-free and fuelled by curiosity. Second, we should pursue a reorganisation of science, favouring social inclusiveness over scientific exceptionalism. Originality/value Post-truth dynamics are a source of concern in the dissemination of nutrition science. Rather than dismissing it as a consequence of public ignorance, a comprehensive engagement with post-truth arguments allows a constructive repositioning of nutrition science organisation and communication. It asks that we design research programmes and studies differently, incorporate different voices. Above all else, it asks humility of researchers and tolerant approaches to other perspectives.
      Citation: British Food Journal
      PubDate: 2018-08-08T12:50:01Z
      DOI: 10.1108/BFJ-10-2017-0558
  • The attributes of leftovers and higher-order personal values
    • First page: 1965
      Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to investigate the inter-relationships between peoples’ perceptions of the attributes of leftover food and how they lead to higher-order values in relation to food waste. Design/methodology/approach The method involved an online, text-based, qualitative survey of 112 panel members from a market research firm. The data were examined using thematic analysis and framed using a means-end approach. Findings Findings show that leftover foods take on both positive and negative attributes and benefits, as shown in four themes—tasty foods, dangerous foods, images of spoiling and used or second-hand—leading to consequences, identified as creating time, Time to binning and repurposing. Additionally, how individuals in a household speak of themselves based on their higher-order values, termed as states of being, can determine whether such foods are repurposed or consigned to the bin. These states of being are reflected in the three themes: the responsible ones, the virtuous ones and the blameless ones. Originality/value This study provides more focussed insights on the interplay between the attributes and benefits of leftovers and how household members position themselves towards these foods, particularly in their transition to waste.
      Citation: British Food Journal
      PubDate: 2018-08-07T02:20:27Z
      DOI: 10.1108/BFJ-08-2017-0442
  • Examining consumers’ anti-consumption tendencies towards food
    • First page: 1980
      Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to explore how consumers’ reactions lead to anti-consumption (AC) behavior and provide some important clues for the practitioners in the Turkish food industry. The reactions are based on consumer complaining behavior in the Turkish food industry. Design/methodology/approach In total, 16 brands from the food industry with the highest complaint rates were selected as cases of the study. The consumer complaints from these brands were analyzed through a qualitative content analysis. In this analysis, four categories which are beverage group, food preparation group, junk food group, and delicatessen group were observed as the top complained sectors. Findings The authors made up five semantic categories and one emoticon category which are AC/boycott tendency discourse, bad hygiene, bad servicescape, deceptive advertisement and defective products based on consumer complaints and disappointed, astonished, devil, pouting, confounded, angel. The results imply that especially unfamiliar objects in food products, unconcerned customer services, deceptive campaigns and spoiled products make consumers exhibit AC behavior. In addition, consumers coded with emoticons as pouting, devil and disappointed are more inclined than others to stop purchasing, respectively. Research limitations/implications Due to the qualitative nature of the study, the authors do not make a generalization for the field. AC behavior, deceptive campaign, spoiled products, brand lose confidence and children sensitivity can be investigated with a quantitative study. And a new scale for this field can be developed. Through this scale development, researchers can reach new dimensions and expand the literature about the AC behaviors. Practical implications An important implication which the authors got from the cases of the study is Hygiene. Although all cases have hygiene standards such as hazard analysis and critical control point, International Organization for Standardization (ISO 9001), etc., BH and spoiled products codes have high ranks among the cases. Due to this reason, companies should pay attention to their hygiene standards and increase the control period of the production process. Through the empowerment of the hygiene standards, they can fix their bad image on the customers and increase their dependability among the consumers. Social implications In the context of this case study, customer service emerges as an important problem and concept. Insufficient customer service infrastructure should be developed and their institutionalization processes should be empowered by the firms. The authors believe that the deficiency of the institutionalization plays an important role on these problems. And the institutionalization level on the field among the cases of the firms particularly should be investigated by the researchers. Furthermore, companies can increase their complaint management efficiency by joining new complaint websites. Through this manner, they can learn how to deal with different problems and increase their problem-solving skills. Originality/value This study provides a comprehensive insight into consumers’ AC behavior. It reveals detailed drivers which may lead to AC behavior and contributes to the existing literature by determining the possible antecedents of AC behavior.
      Citation: British Food Journal
      PubDate: 2018-08-07T02:28:30Z
      DOI: 10.1108/BFJ-12-2017-0728
  • Traditional and regional food as seen by consumers – research
           results: the case of Poland
    • First page: 1994
      Abstract: British Food Journal, Ahead of Print.
      Purpose This paper seeks to describe the perceptions and motives for acquiring traditional and regional products by Polish consumers. The purpose of this paper is to evaluate the state of regional and traditional food production in Poland and identify the prospects of its development. Design/methodology/approach Both secondary and primary data were used. The sample size included 1,067 respondents selected based on their place of residence and sex. The five-point Likert scale was used to measure the participant attitudes following the construction and validation procedure. Cronbach’s α test was used to evaluate the reliability of the measuring scale, estimated at 0.85, indicating the accuracy of the scales used. Statistica 13 – including t-test, ANOVA and regression analysis – was a software program used to carry out statistical analysis. Prior to the analysis, multivariate normality was examined by testing each variable for normal distribution. Findings The research showed the existence of a statistical relationship between the sex of respondents and the suggested traditional food consumption patterns such as organoleptic qualities, high quality, and finally, curiosity and trying new foods. Sex did not statistically influence the responses for the remaining factors. Originality/value The increased interest in traditional and regional food products is a manifestation of new food-related tendencies and is implied by the desire to exhibit behaviors and values resulting from cultural heritage. Polish consumers are becoming wealthier, better educated, more aware of both tangible and intangible product attributes, and they are having more opportunities to expose their social preferences when shopping. The importance of food attributes such as traditional and regional food certificates, source of origin or the image of the producer (e.g. respecting ethical behavior) is growing. This research is significant not only because of its theoretical input, but its applied value as well.
      Citation: British Food Journal
      PubDate: 2018-08-07T02:37:43Z
      DOI: 10.1108/BFJ-01-2018-0054
  • Estimating factors for the demand of organic milk in Turkey
    • First page: 2005
      Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to identify the sociodemographic factors that affect Turkish consumers’ decision to purchase organic milk. It is also of interest to derive the demand curve for organic milk based on the consumers’ stated preferences. Design/methodology/approach The data used in this search are based on a face-to-face consumer survey that asked the respondents about how much they are willing to pay for organic milk and what factors affect their purchasing decision. A variant approach is applied where the determinants selected include both product/market characteristics and household-specific demographic factors. The data are analyzed by means of tabular analysis, summary tables, contingent valuation, stepwise regression, χ2 tests and logistic discrete-choice modeling. Findings The tabular analysis suggests that price, packaging and brand image are the primary milk characteristics that affect consumers’ decision. According to the contingent valuation analysis, consumers are willing to pay substantial premiums for milk products. The stepwise regression, χ2 tests and logistic regression results unanimously suggest that educational attainment is the only significant indicator. Households with university education are twice more likely to purchase organic milk. Research limitations/implications The data used in this research are based on stated preferences which might be different than actual shopping behavior. Originality/value This paper presents a pioneer study on the characteristics of Turkish organic milk consumers and represents a credible, empirical case study to complement existing literature. It also lays the framework for follow-up research work that can be conducted in future.
      Citation: British Food Journal
      PubDate: 2018-08-08T07:43:58Z
      DOI: 10.1108/BFJ-12-2017-0712
  • Attributes determining consumer preference for organic rice in Bangkok,
    • First page: 2017
      Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to explore key attributes of organic rice that consumers use in the process of choosing organic rice, and to segment organic rice market in Bangkok. Moreover, the study tends to identify the best clustering techniques, between latent class cluster analysis (LCCA) and traditional cluster analysis (CA), for precise segmentation. Design/methodology/approach Best–worst scaling (BWS) method was applied to measure the level of relative importance of organic rice attributes. Then, LCCA and CA techniques were applied to recognize market segmentation. Finally, homogeneity and heterogeneity of the resulting clusters were determined to compare performance of the two clustering techniques. Findings The LCCA technique was identified better than the CA in classification of consumers. According to LCCA solution, the organic rice market in Bangkok (Thailand) consisted of six distinct clusters, which can be grouped into three categories based on consumers’ profile. Organic rice consumer categories were identified as “Art of eating” and “Superior quality seeker” clusters focusing on special features and quality of the organic rice; consumer category “Basic concern” cluster heavily relied on organic certification logo and manufacturing information; and other consumer categories were “Price driven,” “Eyes on price” and “Thorough explorer” clusters. Originality/value This study first applies BWS score to examine consumers’ preference for organic rice attributes and segments market, providing results for practical use for retailers, producers and marketers.
      Citation: British Food Journal
      PubDate: 2018-08-09T03:13:13Z
      DOI: 10.1108/BFJ-12-2017-0667
  • Automatic replenishment of perishables in grocery retailing
    • First page: 2033
      Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to investigate the impact of sharing and utilizing remaining shelf life (RSL) information from grocery stores by the use of age-based replenishment policies for perishables. Design/methodology/approach The performance is evaluated through a discrete event simulation model, which mirrors a part of one of Norway’s largest grocery retailer and uses their POS data to reflect a realistic demand pattern of 232 stores for one year. Findings The findings indicate that a current age-based replenishment policy (EWA policy) provides a significant improvement of 17.7 percent increase in availability for perishables with a shelf life between 4 and 11 days, but suffers from high inventory levels and only reduces waste by 3.4 percent compared to a base stock policy. A proposed adjustment to the EWA policy, EWASS, provides a more balanced performance in the conducted study with a reduction of 10.7 percent waste and 10.3 percent increase in availability by keeping the same average inventory level. Practical implications Sharing and utilizing RSL information for replenishment of perishables with a predetermined shelf life between 6 and 11 days can be beneficial, and could enable the replenishment processes to be automated. However, for products with longer shelf life, the benefits slowly diminish. Originality/value The study proposes a new age-based replenishment policy which in the conducted study showed a more balanced performance improvement, in both waste and availability, compared with previous replenishment policies.
      Citation: British Food Journal
      PubDate: 2018-08-07T02:41:05Z
      DOI: 10.1108/BFJ-10-2017-0547
  • Promoting value addition among farmers in the cassava food value chain in
    • First page: 2047
      Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to analyse the effects of the determinants of farmer participation in value addition through cassava processing in Nigeria. Design/methodology/approach This study employs the probit model to analyse the determinants of farmer participation in value addition whereas the Tobit model is used to investigate the determinants of the extent of producer’s involvement in value addition using a data set of 400 cassava farmers drawn from the Oyo State of Nigeria. Findings The findings further indicate that among other factors, human capital factors including farmer age and location variable tend to reduce farmer participation in value addition through processing whereas experience and record keeping promote farmer participation in cassava processing. Institutional variables, notably membership of farmer association, extension access and credit access, enhance farmer participation in value addition. Finally, ownership of a radio set, a television set and access to electricity strengthen the value-adding capacity of farmers. Research limitations/implications This study only considers the determinants of producers’ participation in cassava processing but does not explicitly analyse the impact of value addition on their profit margin. This issue would form a basis for future research to enhance knowledge in the extant literature. Practical implications The study suggests that if the value-adding capacity of farmers is strengthened, rural economy is likely to be improved upon through the proliferation of rural food processing enterprises. Originality/value Despite the relevance of developing food value chains in Africa and integrating farmers in them, there are limited studies on promoting value addition among farmers. This study contributes to narrowing this knowledge gap.
      Citation: British Food Journal
      PubDate: 2018-08-08T08:10:58Z
      DOI: 10.1108/BFJ-01-2018-0030
  • The acceptance of blockchain technology in meat traceability and
    • First page: 2066
      Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to investigate meat traceability by outlining the different perspectives and opinions of meat supply chain stakeholders (SCSs); it also evaluates potential of acceptance of blockchain technology (BCT) as a viable transparency and traceability system (TTS). Design/methodology/approach A questionnaire survey of 141 consumers reveals their opinions about TTSs. In addition, semi-structured interviews with seven retail managers, four government officials and one blockchain service provider (Project Provenance Ltd) provide expert insights. Findings The results demonstrate that consumers are overwhelmed by the amount and complexity of certification labels. As a TTS, BCT implementation appears to have significant positive influences on consumers’ purchasing decisions, mediated by consumers’ quality perceptions. This study reveals the discordant perspectives of different stakeholders with regard to the importance of a BCT-based TTS. Originality/value This study investigates current TTSs and certification labels, and probes customer perception of a potential BCT-based solution for meat traceability. Changes to supply chains’ mentality and the active establishment of trust in BCT applications are needed. Firms should take both holistic and altruistic views to deal with the challenges of TTSs in the meat supply chain. The adoption of BCT, in combination with DNA coding, seems promising as a solution to many of the issues that currently plague TTSs.
      Citation: British Food Journal
      PubDate: 2018-08-07T01:52:21Z
      DOI: 10.1108/BFJ-07-2017-0365
  • Quality changes of nugget prepared from fresh and smoked rainbow trout
           during chilled storage
    • First page: 2080
      Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to produce fish nugget from fresh or smoked fish and to investigate the quality characteristics of fish nuggets during refrigerated storage. Design/methodology/approach The study was designed to evaluate the effect of fresh and smoked fish on the storage quality parameters of fish nuggets. The products were developed by incorporating optimum level of fresh and smoked separately and were vacuum packaged in low-density polyethylene pouches and assessed for various storage quality parameters under refrigerated (2±1°C) conditions for 27 days of storage. The products were evaluated for various chemical, microbiological and sensory parameters at regular interval of three day. Findings Nuggets from smoked fish had lower (p
      Citation: British Food Journal
      PubDate: 2018-08-07T02:29:24Z
      DOI: 10.1108/BFJ-01-2018-0048
  • Vulnerability to food insecurity in rural Punjab, Pakistan
    • First page: 2088
      Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to measure the vulnerability to food insecurity in rural Punjab, Pakistan. Design/methodology/approach Primary data of 1,152 households were collected. The extent of food deficiency was measured using dietary intake assessment method (seven days). Value at Risk (VaR) and conditional Value at Risk (cVaR), a method widely used for risk analysis in financial institutes, were applied to assess the vulnerability to food insecurity. Findings In total, 23 percent of the sample households were measured as food deficient. The VaR and cVaR results identified that the lowest 3 percentiles (up to 30 percent) were at risk to become food deficient without any seasonal shortages. In case of shocks, up till sixth percentiles (60 percent) will be as at risk of food deficiency. This study suggests that multi-period data, at least quarterly, are required to predict vulnerability. It is suggested that a blanket policy is not a good approach. Once the most vulnerable households are identified, a targeted approach must be opted. Originality/value Generalizing the results of one week’s calorie calculations may produce biased results that may mislead the policy process. A multi-period data collection is costly and cumbersome. The application of VaR and cVaR helps overcome this issue. Furthermore, this is one of the initial studies to apply these methods to food security analysis.
      Citation: British Food Journal
      PubDate: 2018-07-31T09:22:00Z
      DOI: 10.1108/BFJ-10-2017-0597
  • Investigating the nutrient content of food prepared in popular
           children’s TV cooking shows
    • First page: 2102
      Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to analyse the nutritional content of recipes prepared in popular children’s television (TV) cooking shows. Design/methodology/approach A cross-sectional analysis of 150 recipes focusing on calorie, total fat and carbohydrates, saturated fatty acids, fibre, sugar, protein and salt content was performed. Main course recipes were evaluated against the UK Food Standards Agency (FSA), and the proportions of energy derived from each nutrient were evaluated against the World Health Organization (WHO) recommendations. Findings While a significant proportion met the FSA and WHO recommendations for energy and salt, 58 per cent were above the FSA recommendation for total fat (χ2=5.598, p=0.01), 56 per cent failed to meet the recommendations for saturated fatty acids (χ2=4.551, p=0.03) and 60 per cent exceeded the FSA protein recommendations (χ2=12.602, p
      Citation: British Food Journal
      PubDate: 2018-08-24T10:10:12Z
      DOI: 10.1108/BFJ-02-2018-0121
  • An evaluation of Swiss agriculture’s contribution to food security with
           decision support system for food security strategy
    • First page: 2116
      Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to estimate the domestic agriculture’s contribution to food security in the case of missing imports of food and feed to the food supplies of the country. Design/methodology/approach This paper uses the Decision Support System for food Security Strategy and Supply Management (DSS-ESSA) to simulate whether a country with as low a level of self-sufficiency (around 60 per cent) as Switzerland would theoretically be capable of supplying its own population with a sufficient quantity of domestically produced food. The authors try to estimate the short-term and long-term impacts of the missing imports of food and feed on the energy supply in Switzerland. Findings Findings are summarised as follows. Starting with the long-term impact, the results show that in the long-term an energy supply of 2,340 kcal/person/day would be possible if the appropriate available cultivated area and optimised production existed. However, in the short-time, the potential and the time required to adapt and expand agricultural production depends primarily on the crop-rotation land available and on the existing infrastructure. Research limitations/implications In the present version of DSS-ESSA no economic and environmental module has been integrated. Originality/value The current model version has been funded by the Swiss Federal Office for Agriculture and aims at supporting Swiss policy-makers to guide changes. Numerous additional data such as technical production contexts are regularly checked by experts.
      Citation: British Food Journal
      PubDate: 2018-07-19T07:19:08Z
      DOI: 10.1108/BFJ-12-2017-0709
  • Market power in food supply chain: evidence from Italian pasta chain
    • First page: 2129
      Abstract: British Food Journal, Ahead of Print.
      Purpose During the last years, the Italian pasta chain has been strongly affected by some events such as CAP reforms in the durum wheat sector that have progressively reduced government intervention in the market and a case of anti-competitive practices against pasta makers was identified and sanctioned by the Italian Antitrust Authority. The purpose of this paper is to detect the presence of market power in the different phases of the Italian pasta supply chain. Design/methodology/approach The authors applied the “first-pass” test proposed by Lloyd et al. (2009) on a set of monthly price indexes series from 2000 to 2013 in order to estimate if market power exists along Italian pasta chain. Findings Estimated results suggest that market power exists in the Italian pasta supply chain. Precisely, the presence of market power is detected for semolina producers in 2000–2004, for pasta makers in 2005–2008 as already identified by Italian antitrust and, finally, for retailers in 2008–2013. Research limitations/implications The method is a “first pass” test that only allows researchers to identify the presence of market power, but it is unable to estimate the intensity of this power. Originality/value The paper gives a contribute on estimation of market power in a food supply chain affected by CAP reform and antitrust intervention.
      Citation: British Food Journal
      PubDate: 2018-07-31T09:21:30Z
      DOI: 10.1108/BFJ-10-2017-0548
  • Occurrence of chemical contaminants in animal products during
           1999–2016 in the Czech Republic
    • First page: 2142
      Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to evaluate the results of inspections carried out by the State Veterinary Administration (SVA) of Czech Republic (CR) for the occurrence of chemical contaminants in animal products before and after CR entered the European Union (EU). Design/methodology/approach Data was collected from e-databases of the SVA from 1999–2016 and sorted into categories (game animals and fish; livestock; food and raw material of animal origin) and time periods (one before entry and two after entry of CR to the EU). Analyses of the samples were categorized as “positive samples” (any presence of contaminants) and “samples above the MRL” (presence of contaminants exceeding the maximum residue levels). Findings Results showed a significant decrease in the number of positive findings of contaminants during the monitored years 1999–2016, especially after CR entered the EU. Most encouragingly, the number of samples that exceeded the MRL was less than 1 percent from all the tested samples of animal origin and, after entry to the EU, in one category (food and raw materials of animal origin) it was even less than 0.1 percent. Findings of banned substances indicate continued environmental contamination in CR; however, this remains a problem in most of Europe due to their extensive use in the past and slow degradation. Originality/value This paper provides an overview of the occurrence of chemical contaminants and their levels in food of animal origin in view of the changing legislative requirements before and after CR entered the EU.
      Citation: British Food Journal
      PubDate: 2018-07-19T07:22:34Z
      DOI: 10.1108/BFJ-12-2017-0672
  • Hygienic design of a unit for supercritical fluid drying – case
    • First page: 2155
      Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to evaluate the hygienic design of a scalable unit for supercritical carbon dioxide drying of food. Design/methodology/approach For the purpose of this study, a checklist has been developed, covering requirements from sanitary standards and industry-tailored guidelines. Beyond hygienic design, failure mode and effects analysis of the results were performed to assess the potential food safety risks that may arise from failures to hygienic design requirements. Findings The overall score of the hygienic design was 46 percent. This kind of evaluation revealed two types of nonconformities. The first type was related to inadequate sanitary procedures. The second type was associated to design failures. Research limitations/implications The highest risk was designated to problems related to cleaning and sanitation followed by risks associated with the formation of dead zones and biofilms. Practical implications This study provides valuable insight to engineers and food technologists on hygienic design issues. Originality/value Application of a similar methodology was used for evaluating hygienic design of other non-thermal food technologies.
      Citation: British Food Journal
      PubDate: 2018-08-07T12:45:22Z
      DOI: 10.1108/BFJ-01-2018-0052
  • Prioritization of drivers, enablers and resistors of agri-logistics in an
           emerging economy using fuzzy AHP
    • First page: 2166
      Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to identify and prioritize the drivers, enablers and resistors of agri-logistics improvements in an emerging economy like India. The field of agri-logistics lies at the critical intersection of the agricultural and logistics sectors and is capable of ameliorating the state of food distribution in the country. The inefficiencies inherent in the food distribution system in India lead to massive post-harvest wastage that is estimated at around 13bn dollars per annum. This paper examines the improvement drivers, enablers and resistors of agri-logistics that can significantly contribute toward the enhancement of the agricultural supply chain. Design/methodology/approach The synthesis and prioritization of drivers, enablers and resistors was based on an extensive literature review and consultation with experts. With the help of semi-structured interviews and a fuzzy analytic hierarchy process approach, the research develops a drivers-enablers-resitors framework. Findings The outcome is a hierarchy-based framework that prioritizes the drivers, enablers and resistors of agri-logistics. The research reveals the critical areas where decision makers should channelize their resources and efforts to gain maximum benefits. Originality/value The segmentation of the factors impacting agri-logistics into drivers, enablers and resistors provides a fresh perspective on the issue and helps improve understanding of the problem. Prioritization of the factors represents a unique contribution to the field of agri-logistics.
      Citation: British Food Journal
      PubDate: 2018-07-31T09:21:36Z
      DOI: 10.1108/BFJ-11-2017-0608
  • Consumers’ risk perception, information seeking, and intention to
           purchase genetically modified food
    • First page: 2182
      Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is to explore consumers’ intention to purchase genetically modified (GM) food from the perspective of risk information. Design/methodology/approach A conceptual model was proposed in which intention to purchase GM food is stimulated by the combination and complex effects of knowledge, risk perception, information need, information seeking and attitude. A face-to-face questionnaire survey was conducted in Jinan, Shandong Province. A total of 757 valid samples (55.6 percent of women vs men) were involved to conduct structural equation model analysis. Findings Results demonstrated that attitude is the most important predictor of intention to purchase GM food. Attitude, in turn, is predicted by risk perception and information seeking. Risk perception is a significant determinant of information need and information seeking. Moreover, information need influences information seeking. Finally, knowledge plays a critical role in risk perception and intention. Overall, the explained variance of the model is 66 percent. Originality/value The study provides new insights explaining intention to purchase GM food by constructing a conceptual model from the perspective of risk information. In this model, knowledge, risk perception, information need and information seeking are all based on information related to GM food, resulting in attitude and intention to purchase.
      Citation: British Food Journal
      PubDate: 2018-08-07T02:12:54Z
      DOI: 10.1108/BFJ-11-2017-0622
  • Motivation-based segmentation of local food in urban cities
    • First page: 2195
      Abstract: British Food Journal, Ahead of Print.
      Purpose The purpose of this paper is twofold: first, to investigate the motives of urban consumers when purchasing local food products using means-end chain (MEC) analysis and second, to introduce an alternative approach to segment the market based on consumers’ motivation using decision segmentation analysis (DSA). Design/methodology/approach DSA was used as advanced segmentation procedure of hierarchy value maps (HVMs) produced by MEC analysis. Findings The findings suggest that there are two main segments of local food consumers in urban Indonesia: value-for-money and health benefits. The value-for-money segment is dominant when making local food purchasing. Research limitations/implications This study sample is not representative of local food consumers in urban Indonesia as only three urban cities were interviewed. Practical implications An understanding of the motivation-based segmentation of local food in urban cities is a useful tool in order to reinforce and attract local food consumers to consume more locally grown food. Originality/value This study reveals the motivation-based segmentation of local food in urban cities in Indonesia.
      Citation: British Food Journal
      PubDate: 2018-08-07T01:46:56Z
      DOI: 10.1108/BFJ-01-2018-0060
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