Subjects -> FOOD AND FOOD INDUSTRIES (Total: 400 journals)
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    - FOOD AND FOOD INDUSTRIES (277 journals)

FOOD AND FOOD INDUSTRIES (277 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 2)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 1)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 2)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 7)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 59)
Advances in Nutrition     Hybrid Journal   (Followers: 55)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 5)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 15)
Agricultural and Food Science     Open Access   (Followers: 14)
Agriculture & Food Security     Open Access   (Followers: 19)
Agriculture and Food Sciences Research     Open Access   (Followers: 9)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 12)
Agrosearch     Open Access  
Alimentos Hoy     Open Access   (Followers: 1)
American Journal of Food and Nutrition     Open Access   (Followers: 46)
American Journal of Food Science and Technology     Open Access   (Followers: 3)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access   (Followers: 1)
Amino Acids     Hybrid Journal   (Followers: 8)
Animal Production     Open Access   (Followers: 3)
Animal Production Science     Hybrid Journal   (Followers: 8)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 13)
Anthropology of food     Open Access   (Followers: 16)
Applied Food Biotechnology     Open Access   (Followers: 4)
Applied Food Research     Open Access   (Followers: 2)
Archaeology of Food and Foodways     Full-text available via subscription  
Archiva Zootehnica     Open Access  
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access   (Followers: 1)
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 4)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 12)
Asian Journal of Crop Science     Open Access   (Followers: 3)
Asian Plant Research Journal     Open Access  
Bangladesh Rice Journal     Open Access  
Bioactive Compounds in Health and Disease     Open Access  
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 9)
British Food Journal     Hybrid Journal   (Followers: 14)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access   (Followers: 1)
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access   (Followers: 1)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 4)
COCOS : The Journal of the Coconut Research Institute of Sri Lanka     Open Access   (Followers: 1)
Cogent Food & Agriculture     Open Access  
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 4)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 27)
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada     Open Access   (Followers: 4)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 21)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 2)
Current Research in Dairy Sciences     Open Access   (Followers: 3)
Current Research in Food Science     Open Access  
Current Research in Microbiology     Open Access   (Followers: 20)
Current Research in Nutrition and Food Science     Open Access   (Followers: 6)
CyTA - Journal of Food     Open Access  
Detection     Open Access   (Followers: 3)
EFSA Journal     Open Access   (Followers: 3)
EFSA Supporting Publications     Open Access  
Emirates Journal of Food and Agriculture     Open Access   (Followers: 1)
Enzyme Research     Open Access   (Followers: 4)
Estudios sociales : Revista de alimentación contemporánea y desarrollo regional     Open Access  
EUREKA : Life Sciences     Open Access  
European Food Research and Technology     Hybrid Journal   (Followers: 8)
European Journal of Nutrition & Food Safety     Open Access   (Followers: 1)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 4)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Hybrid Journal   (Followers: 6)
Food & Nutrition Research     Open Access   (Followers: 34)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 9)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 2)
Food Analytical Methods     Hybrid Journal   (Followers: 2)
Food and Applied Bioscience Journal     Open Access  
Food and Bioprocess Technology     Hybrid Journal   (Followers: 4)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 3)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 18)
Food and Ecological Systems Modelling Journal     Open Access  
Food and Energy Security     Open Access   (Followers: 3)
Food and Environment Safety     Open Access   (Followers: 3)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Nutrition Sciences     Open Access   (Followers: 24)
Food and Public Health     Open Access   (Followers: 10)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 1)
Food Biophysics     Hybrid Journal   (Followers: 2)
Food Bioscience     Hybrid Journal   (Followers: 1)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chemistry     Hybrid Journal   (Followers: 18)
Food Chemistry : Molecular Sciences     Open Access   (Followers: 1)
Food Chemistry : X     Open Access   (Followers: 1)
Food Control     Hybrid Journal   (Followers: 9)
Food Digestion     Hybrid Journal   (Followers: 5)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 2)
Food Frontiers     Open Access   (Followers: 1)
Food Hydrocolloids     Hybrid Journal   (Followers: 2)
Food Hydrocolloids for Health     Open Access  
Food Microbiology     Hybrid Journal   (Followers: 16)
Food New Zealand     Full-text available via subscription   (Followers: 1)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 3)
Food Quality and Preference     Hybrid Journal   (Followers: 5)
Food Quality and Safety     Open Access   (Followers: 2)
Food Research International     Hybrid Journal   (Followers: 7)
Food Reviews International     Hybrid Journal   (Followers: 3)
Food Science & Nutrition     Open Access   (Followers: 59)
Food Science and Biotechnology     Hybrid Journal   (Followers: 5)
Food Science and Human Wellness     Open Access   (Followers: 4)
Food Science and Quality Management     Open Access   (Followers: 4)
Food Science and Technology     Open Access   (Followers: 2)
Food Science and Technology International     Hybrid Journal   (Followers: 3)
Food Security     Open Access   (Followers: 11)
Food Structure     Hybrid Journal   (Followers: 3)
Food Technology and Biotechnology     Open Access  
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 11)
Foodnews     Partially Free   (Followers: 2)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access   (Followers: 2)
Functional Foods in Health and Disease     Open Access  
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 19)
Gastroia : Journal of Gastronomy And Travel Research     Open Access  
Global Food History     Hybrid Journal   (Followers: 2)
Global Food Security     Hybrid Journal   (Followers: 2)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Open Access   (Followers: 4)
Grain & Oil Science and Technology     Open Access  
Grasas y Aceites     Open Access  
Himalayan Journal of Science and Technology     Open Access  
Indonesian Food and Nutrition Progress     Open Access  
Indonesian Food Science & Technology Journal     Open Access  
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access  
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 3)
International Journal of Agricultural Science and Food Technology     Open Access  
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 1)
International Journal of Dairy Science     Open Access   (Followers: 4)
International Journal of Food Contamination     Open Access  
International Journal of Food Design     Hybrid Journal   (Followers: 1)
International Journal of Food Microbiology     Hybrid Journal   (Followers: 16)
International Journal of Food Properties     Open Access   (Followers: 1)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 20)
International Journal of Food Science     Open Access   (Followers: 3)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 5)
International Journal of Food Science and Agriculture     Open Access   (Followers: 3)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 6)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 5)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 4)
International Journal on Food System Dynamics     Open Access   (Followers: 2)
International Journal on Food, Agriculture and Natural Resources : IJ-FANRES     Open Access  
Investigación Pecuaria     Open Access   (Followers: 1)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 1)
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access  
JDS Communications     Open Access   (Followers: 1)
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal   (Followers: 1)
Journal of Agriculture and Food Research     Open Access  
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 1)
Journal of Agriculture and Natural Resources     Open Access  
Journal of Agriculture, Food Systems, and Community Development     Open Access   (Followers: 3)
Journal of AOAC International     Hybrid Journal   (Followers: 4)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 3)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 3)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 3)
Journal of Food and Drug Analysis     Open Access  
Journal of Food Biochemistry     Hybrid Journal   (Followers: 4)
Journal of Food Chemistry & Nanotechnology     Open Access   (Followers: 1)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 6)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 1)
Journal of Food Engineering     Hybrid Journal   (Followers: 5)
Journal of Food Industry     Open Access  
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Microbiology     Open Access   (Followers: 7)
Journal of Food Process Engineering     Hybrid Journal  
Journal of Food Processing & Beverages     Open Access  
Journal of Food Processing & Technology     Open Access   (Followers: 1)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 2)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 1)
Journal of Food Protection(R)     Full-text available via subscription   (Followers: 7)
Journal of Food Quality     Hybrid Journal   (Followers: 5)
Journal of Food Research     Open Access   (Followers: 3)
Journal of Food Safety     Hybrid Journal   (Followers: 11)
Journal of Food Science     Hybrid Journal   (Followers: 10)
Journal of Food Science and Nutrition Therapy     Open Access   (Followers: 1)
Journal of Food Science and Technology     Hybrid Journal   (Followers: 4)
Journal of Food Science and Technology Nepal     Open Access  
Journal of Food Science Education     Hybrid Journal   (Followers: 4)
Journal of Food Security     Open Access   (Followers: 2)
Journal of Food Security and Agriculture     Open Access   (Followers: 1)
Journal of Food Studies     Open Access   (Followers: 5)
Journal of Food Technology, Siam University     Open Access  
Journal of Foodservice     Hybrid Journal  
Journal of Functional Foods     Hybrid Journal   (Followers: 2)
Journal of Future Foods     Full-text available via subscription   (Followers: 2)
Journal of Halal Product and Research     Open Access  
Journal of Hydrogels     Full-text available via subscription  
Journal of Ichthyology     Full-text available via subscription   (Followers: 5)
Journal of Insects as Food and Feed     Hybrid Journal  
Journal of Maize Research and Development     Open Access   (Followers: 2)

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British Food Journal
Journal Prestige (SJR): 0.5
Citation Impact (citeScore): 2
Number of Followers: 14  
 
Hybrid Journal Hybrid journal   * Containing 24 Open Access Open Access article(s) in this issue *
ISSN (Print) 0007-070X - ISSN (Online) 1758-4108
Published by Emerald Homepage  [360 journals]
  • Understanding the perception of edible insects

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      Authors: Christiano França da Cunha , Maurilio Barbosa de Oliveira da Silva , Thelma Lucchese Cheung
      Abstract: Edible insects are increasingly recognized as great food resources of the future. Entomophagy, the practice of eating insects, has a predicted market by 2030 of nearly $8 billion. But this market could grow even more with the acceptance of insects as food by Western consumers, as an alternative to conventional protein sources. In this context, the authors aim to collect and analyze information about consumers' perception of insects as food in Brazil, through the word association task. In total, 751 participants agreed to complete the word association task in relation to entomophagy through an online questionnaire. They had to write down the first five words or terms that came to their minds when they thought of eating insects. Individual mentions were categorized according to their similarities and/or proximity. Based on this grouping the authors identified six dimensions, with emphasis on “hedonic attitudes and feelings”, “cultural aspects” and “exotic”. The study concludes that Brazilians see insect consumption as belonging to another culture, not Western. Few studies have explored the association of words in relation to entomophagy, especially in Brazil. This article aims to fill this gap, using this methodology applied to the Brazilian public.
      Citation: British Food Journal
      PubDate: 2022-05-23
      DOI: 10.1108/BFJ-07-2021-0820
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Using the extended parallel process model (EPPM) to explore US consumers'
           dining behaviors during COVID-19

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      Authors: Bingjie Liu-Lastres , Han Wen
      Abstract: The purpose of this study was to examine consumers' dining behaviors and explore their decision-making process when dining out during the COVID-19 pandemic. Based on the extended parallel process model (EPPM) and the related literature, a conceptual model was developed and tested. This study conducted an online survey with 351 responses. In addition, a series of statistical analyses, including descriptive analyses and path analyses, were conducted to analyze the associations among key constructs in the proposed model. The findings of this study confirmed the pragmatic utility of applying EPPM in a hospitality management context. The findings of this study also outline the different nature between the participants' enactment of self-protective measures and dining out activities. Lastly, while consumers are hesitant about dining out, the results showed that consumers' dining behaviors are directly related to their personality trait of sensation-seeking. This study was delimited to a cross-sectional design and self-reported data. Such information may provide insights into individuals' decision-making and behaviors related to dining in a COVID-19 context. In addition, this study only includes US samples, while future studies can extend this study by including samples from different countries and cultural backgrounds. This study adopts an interdisciplinary approach, which derives from tourism and hospitality management and public health. As a result, the findings of this study not only identify the major influencers affecting consumers' dining behavior but also help contextualize a public health model and contribute to the tourism and hospitality management literature.
      Citation: British Food Journal
      PubDate: 2022-05-17
      DOI: 10.1108/BFJ-02-2022-0145
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • The internationalization of meatpacking firms:
           a competence-based approach

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      Authors: Alexandre Borges Santos , Mário Otávio Batalha
      Abstract: This study seeks to empirically and theoretically show how and why food chain specific advantages along with country-specific and firm-specific advantages impact the development of competences and shape distinct strategies for international growth. Case studies were conducted with three Brazilian meatpacking firms with solid global operations. Top managers in charge of international operations were interviewed and documents were collected. Data were coded and submitted to triangulation. Content analysis was used as data analysis technique. Results suggest that a meso-level of analysis is important to understand the development of competences and strategies for internationalization of meatpacking firms. Additionally, it was found that the internationalization process of meatpacking firms are supported by four supportive competences, namely: technical, production, sales and logistics competences. Findings also reveal that these companies tend to pursue either a raw material seeker or local taste supplier strategy. International business scholars have struggled to incorporate meso-level characteristics into mainstream literature. This paper tries to fill in this gap by incorporating distinctive features from the food supply chain in the analysis. Two novel international strategy typologies were introduced by considering firm-, food chain- and country-specific advantages. It also proposes sound theoretical and managerial evidence to support public and private decision-making.
      Citation: British Food Journal
      PubDate: 2022-05-17
      DOI: 10.1108/BFJ-05-2021-0471
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Do normative triggers and motivations influence the intention to purchase
           organic food' An application of the goal-framing theory

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      Authors: Kamran Khan , Irfan Hameed , Umair Akram , Syed Karamatullah Hussainy
      Abstract: Human health, food safety and environmental concerns are growing issues for policymakers, firms and the general public. Food without chemicals and pesticides is healthy for the human body and hence, relevant motives to promote organic food consumption needs to be explored. This study used three motivational factors, i.e. hedonic, gain and normative motivations proposed by goal-framing theory (GFT) that affect sustainable consumption. Considering the local scenario, constructs like normative triggers and knowledge have also been incorporated into the model. Therefore, this study attempts to explore whether normative triggers and motivations influence the intention to purchase organic food with the application of GFT Data were collected from 467 consumers using the purposive sampling technique. The span of the collection of data collection was around five months. Partial least square structural equation modeling (PLS-SEM) has been applied and after checking the validity and reliability indicators, bootstrapping has been used for hypotheses testing. All the motivational factors were found significant and positive to consumers' intentions toward organic food. Moreover, normative triggers also influence intentions. The construct knowledge was not found in a direct relationship with intentions; however, a moderating role was established between gain motivations and intentions. The study validated and extended the concepts presented in the GFT. Motivational constructs were found important and can be implied in low-cost product categories. The policymakers are suggested to take appropriate measures, based on empirical results. The study provides an understanding of motivational factors, normative triggers and knowledge in the organic food consumption extent. This will help administrative authorities, marketers and producers of organic food in making their policies, communication strategies and production preferences.
      Citation: British Food Journal
      PubDate: 2022-05-17
      DOI: 10.1108/BFJ-11-2021-1194
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • The role of health orientation in determining purchase intention and
           behaviour

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      Authors: Andrzej Szymkowiak , Marcin Adam Antoniak , Barbara Borusiak
      Abstract: The objective of the study is to explain how health orientation influences attitude towards paying attention to nutrition claims (NCs), intention to pay attention to NCs, and willingness to buy products containing NCs. In the first study, conducted amongst 770 respondents using the CAWI (Computer-Assisted Web Interview) method, the authors investigated the role of health orientation in explaining intention to pay attention to NCs and willingness to buy products with NCs. The theory of planned behaviour was used as the main theoretical framework. In the second online experiment, carried out amongst 485 respondents, the impact of health orientation on attitude towards the label containing NC and on NC product purchase intention was studied. The authors revealed that health orientation plays a significant (direct and indirect) role in explaining attitude towards paying attention to NCs, and intention to pay attention to NCs, as well as NC product purchase intention. Health orientation appeared to be an important determinant of selecting products with NCs. Consumers' intent to choose products containing claims is mainly determined according to their attitudes driven by health orientation and outcome expectancy. Consequently, intention to pay attention to NCs is strongly related to intention to buy products containing claims.
      Citation: British Food Journal
      PubDate: 2022-05-17
      DOI: 10.1108/BFJ-12-2021-1272
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Meal preparation behaviour and obesity: time spent cooking
           in the Czech Republic

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      Authors: Tereza Pilarova , Miroslava Bavorova , Lucie Vokáčová , Sven Gruener
      Abstract: The objective of this explorative study was to analyse the association of socio-economic factors and attitudes towards cooking with the time devoted to home meals cooking in the Czech Republic. Furthermore, the authors tested and analysed data to see if there is any relationship between the time devoted to cooking by respondents and obesity. The sample data consisted of 1,006 inhabitants’ subjects selected using the quota sampling following the structure of the population structure. Ordinary least squares (OLS) regressions were estimated to analyse factors influencing the time spent in the preparation of meals at home. The correlation between time devoted to cooking by respondents and obesity was addressed using the Kruskal–Wallis test and one-way analysis of variance (ANOVA). The results showed that female gender, higher age, smaller household size and presence of children increased the time spent by respondents in the preparation of home-cooked meals. Home cooking is perceived as a tastier option compared to, for example, chilled ready meals. The time devoted to cooking by respondents and her/his above average weight are correlated in our study. To the authors’ knowledge, no recent study has comprehensively analysed cooking behaviour and time spent cooking in the post-Soviet countries, including the Czech Republic. The authors’ quota-representative study provided relevant insights into eating behaviour, as the Czech Republic has faced a high increase in the obesity rates in the last decade.
      Citation: British Food Journal
      PubDate: 2022-05-11
      DOI: 10.1108/BFJ-06-2021-0683
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • The role of cultural identity in acceptance of wine innovations in
           wine regions

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      Authors: Eva Reinares-Lara , Jorge Pelegrín-Borondo , Cristina Olarte-Pascual , Gwenaelle Oruezabala
      Abstract: Wine culture is an increasingly important reality for the development of wine regions that can foster a sense of cultural identity (CI). With the aim of guiding marketing in the wine market and segmenting demand, this study aims to introduce the moderating role of wine-related cultural identity (WCI) in a Cognitive-Affective-Normative (CAN) model to explain purchase intention for innovations. This quantitative study was conducted in Spain, the country with the largest acreage of vineyards in the world. Specifically, a personal survey was applied to a sample of 1,126 potential buyers of a wine innovation in Rioja, the Spanish wine region with the longest tradition. (1) WCI moderates acceptance of a wine innovation; (2) WCI levels generate new segments: Enoculturalists (44.67%), who have a strong WCI, Intermediate Enoculturalists (38.90%), with an intermediate WCI and Non-Enoculturalists (16.43%), who have no WCI; and (3) the CAN model strongly explains the behavior of Non-Enoculturalists (R2 = 0.81). The originality of the research lies in the opportunity to test a technical innovation in wine production in a region characterized by a strong wine-growing tradition. Despite growing interest in local products, no study has yet examined the moderating role of CI in a new food acceptance model as proposed here. The findings have important theoretical and practical implications, as they identify new groups for targeting innovation-related actions and reactivating wine consumption in keeping with new consumer trends.
      Citation: British Food Journal
      PubDate: 2022-05-10
      DOI: 10.1108/BFJ-07-2021-0802
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Food selection behaviour of university students with food allergies
           and celiac disease

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      Authors: Zainab Laheri , Jan Mei Soon , Stephanie Dillon
      Abstract: Food allergies (FA) and celiac disease (CD) are becoming increasingly prevalent among Late Adolescents (LA) (18–24 years). This period is a challenging developmental stage, whereby individuals transition from parental supervision to the self-management of their FA and CD. Hence, poor food selection behaviour (FSB) is common among these individuals. This study attempted to understand which factors influenced FSB in first-year university students with FA and CD. A food selection survey was conducted among participants with FA and CD to determine how influential five factors (cost, taste, convenience, health and labelling) were. Descriptive statistics were conducted for the demographic results. The Mann–Whitney U test determined which factors were the most influential, along with sex differences. A comparison was made between FA and CD. Taste and cost were the most influential determinants of food selection in both groups of participants. Labelling was the least influential factor. Significant differences were found between the sexes. Females were more likely to be influenced by cost, whereas for males, taste was a greater determinant of food choice. This is the first study to explore FSB in late adolescents with FA and CD. The present study confirms previous findings in relation to the FSB of late adolescents. This study contributes evidence suggesting that individuals with and without FA and CD, are influenced by the same determinants of food selection.
      Citation: British Food Journal
      PubDate: 2022-05-10
      DOI: 10.1108/BFJ-12-2021-1344
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Consumers' preferences for low-priced wines' packaging alternatives: the
           influence of consumption occasion, gender, and age

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      Authors: Claudio Aqueveque
      Abstract: The purpose of this paper is to investigate buyers' perceptions and preferences for three different packaging formats of low-priced wines existing in the Chilean market: Brick Liquid Carton, Traditional Glass Bottle (0.75 L), and Magnum Glass Bottle (1.5 L). Since differences between these packaging formats do not permit a comparison of intrinsic packaging attributes, a consumer-centered perspective was adopted, with consumption occasion, perceived packages properties and demographic characteristics used as explanatory variables. Data were collected through the administration of an online structured questionnaire. The study sample consisted of 433 low-income wine buyers who declared to buy low-priced wine in different package formats. Findings reveal that preferences for different packaging options of low-priced wines vary depending on consumption occasion and that there are marginal effects of gender and age on these preferences. Also, results show that buyers' associations of different formats to relevant features are not equal, with perceived differences observed not only in features related to intrinsic package properties but also in terms of the properties of the wine they contain. The results of this study have several implications for managers in the wine industry. First, and as preferences for alternative formats depend on the consumption occasion, marketing campaigns reinforcing these preferences or showing alternative occasions can be adopted. Second, the BLC format seems to be more accepted by younger consumers, and thus focusing on this segment can be a good alternative for companies selling wine in this format. Finally, firms selling wine in alternative package formats should try to educate or inform consumers about the marginal or null impact of packages on wine properties. The study sheds light on the perceptions and preferences for alternative package formats within the wine industry, a topic that has been scantly explored. Specifically, it provides valuable marketing insights regarding the impact of consumption occasion on these preferences and the main features associated with the studied formats.
      Citation: British Food Journal
      PubDate: 2022-05-09
      DOI: 10.1108/BFJ-09-2021-1040
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Organic food market segmentation based on the neobehavioristic theory of
           consumer behavior

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      Authors: Amirhossein Tohidi , Seyedehmona Mousavi , Arash Dourandish , Parisa Alizadeh
      Abstract: Although Iran is one of the largest producers and exporters of saffron in the world, the organic saffron market in Iran is still in its early stages, and there is scarce empirical evidence in this regard. Therefore, the study's primary purpose is to segment the organic saffron market in Mashhad, Iran using neobehavioristic theory and machine learning methods. Considering the neobehavioristic theory of consumer behavior, the organic saffron market was segmented using crisp and fuzzy clustering algorithms. Also, to assess the relative importance of the factors affecting the intention to buy organic saffron in each market segment, a sensitivity analysis was performed on the output of the artificial neural network (ANN). A total of 400 questionnaires were collected in Mashhad, Iran in January and February 2020. In contrast to the belief that psychological factors are more important in market segmentation than demographic characteristics, findings showed that the demographic characteristics of consumers, especially education and income, are the dominant variables in the segmentation of the organic food market. Among the 4 A’s marketing mix elements, the results showed that a low level of awareness and accessibility are obstacles to organic saffron market development. Advertising, distribution channel improvement, package downsizing and online business development are suggested strategies for expanding the organic saffron market in Iran. The results of the present study will help policymakers and suppliers of organic saffron to identify their target markets and design short- and long-term marketing strategies to develop the organic saffron market. Machine learning methods and the neobehavioristic theory of consumer behavior were used to segment the organic food market.
      Citation: British Food Journal
      PubDate: 2022-05-09
      DOI: 10.1108/BFJ-12-2021-1269
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Distinctive phenolic accumulation response to temperature-induced by row
           orientation of two field-grown cultivars

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      Authors: Haining Yin , Hui Zhang , Zhumei Xi
      Abstract: Phenolic compounds play a critical role in grape quality, and their content is strongly influenced by bunch zone temperature during the ripening period. The mechanism of responding to temperature was found to highly depend on cultivars. The present study aimed to evaluate the effects of row orientation and canopy side on phenolic content in grape berries. The authors analyzed the accumulation of phenolic compounds in mature berries of Cabernet Sauvignon and Cabernet Gernischt. They were harvested from various canopy sides of north-south and east-west row orientations, which were NS–E and NS–W, EW–S and EW–N. During the ripening period, mean temperatures of the bunch zones, NS–W and EW–N were respectively higher than NS–E and EW–S. At harvest, the total phenolic, total anthocyanin, tannin and reducing sugar contents were higher in NS–E and EW–S, than in NS–W and EW–N, respectively, indicating a negative relationship with temperature. For both varieties, EW–S had the highest proportion of malvidins anthocyanins. Peonidins, delphinidins, and cyanidins anthocyanins of EW–N showed a higher ratio in Cabernet Sauvignon, while NS–E showed a higher ratio in Cabernet Gernischt. To improve grape monomeric anthocyanin content, the results indicate that Cabernet Sauvignon of NS–W and Cabernet Gernischt of NS–E can be utilized for an effective strategy. Moreover, the optimal combination planting choices with cultivars would improve wine quality by increasing pigment concentrations linked to the color and antioxidant potential.
      Citation: British Food Journal
      PubDate: 2022-05-06
      DOI: 10.1108/BFJ-11-2021-1191
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Drinking in style' Literature review of luxury wine consumption

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      Authors: Dannielle K. Wright , Hyunsun Yoon , Alastair M. Morrison , Tina Šegota
      Abstract: This paper aims to review and map the landscape of luxury wine consumption in multidisciplinary literature. It highlights the key themes of analysis, consumer markets and common behaviours of luxury wine consumption. The paper analyses 85 articles on luxury wine consumption using Leximancer and content analysis. Six main topics in the extant literature are identified as follows: product perception, wine price, wine information, consumption behaviour, group and China market. Our study revealed the shift in luxury consumption towards affordability, availability, middle-class, younger consumers and predominantly Asian markets. As a follow-up to this research, empirical research on luxury wine consumption is needed to establish more precise definitions of terms. Wine as a product is susceptible to social changes and preferences, positioning it between old and common luxury. This research offers theoretical insights into research on luxury wine, including how the literature reflects recent societal changes. It also provides a roadmap for future research in this field.
      Citation: British Food Journal
      PubDate: 2022-04-28
      DOI: 10.1108/BFJ-06-2021-0661
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Investigating determinants of willingness to buy genetically modified
           foods: an approach of structural equation modeling

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      Authors: Soghra Aliasgharzadeh , Mahdieh Abbasalizad Farhangi , Maliheh Barzegari
      Abstract: The tendency towards genetically modified (GM) food consumption and production is increasing worldwide. The purpose of this study was to examine the factors influencing the general population's willingness to buy GM foods in Iran. A conceptual model was derived and tested via the primary data gathered from 450 individuals recruited from ten districts of Tabriz, Iran. Structural equation modeling (SEM) was carried out to identify the relationship between related constructs and willingness to buy GM foods. Results indicated that attitudes towards GM technology and foods along with trust in GM institutes were positive determinants of willingness to buy, while knowledge had a significantly negative impact. Accordingly, the most potent factors influencing consumers' willingness to buy include attitude, which is affected by moral and ethical concerns, and trust followed by knowledge. The results of this study can help policymakers, farmers, and food industries to make appropriate decisions about the application of gene technology in food production and also cultivation of such products in developing countries such as Iran, where people have little information about these products, despite the import and supply of GM foods.
      Citation: British Food Journal
      PubDate: 2022-04-28
      DOI: 10.1108/BFJ-10-2021-1080
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Impact of on phenols, antioxidant capacity, color, texture and extrusion
           parameters of extruded corn products

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      Authors: Marta Igual , Juan Vicente Lopez Baldo , Purificación García-Segovia , Javier Martínez-Monzó
      Abstract: This study aimed to evaluate the enrichment with UD powder effects on phenols, antioxidant capacity, color, texture and extrusion parameters of extruded snacks. Extrudates were produced with a single-screw extruder. It operated at a 3:1 compression ratio, loaded with prepared corn samples at a constant dosing speed of 18 rpm. The screw was rotated constantly at 150 rpm and temperatures of barrel sections 1–4 were set to 25, 70, 170 and 175°C, respectively; the nozzle diameter was 3 mm. Extrudate parameters were fitted against UD concentration and presented equations close to the experimental data, according to the obtained adjusted R2. Using UD powder in the mixture to obtain extruded corn snacks increased their phenols content and antioxidant capacity. However, high UD concentration in the mixtures caused low expansion and porous extrudates; nevertheless, it lowered possible molecular damage risk by molecules solubilized in water, making them more stable. Using 7.5% UD percentage in mixtures is recommended for extruded snacks to maintain typical extrudate characteristics. Higher UD concentration provokes more hygroscopic, dense and compact snacks. These findings confirm that using U. dioica L. powder in the mixture to obtain extruded corn improves the functional value of snacks, maintaining extruded characteristics.
      Citation: British Food Journal
      PubDate: 2022-04-26
      DOI: 10.1108/BFJ-02-2022-0147
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Maximising profit by waste reduction in postharvest Supply Chain of tomato

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      Authors: K. Karthick , A. Boris Ajit , V. Subramanaian , S.P. Anbuudayasankar , M.S. Narassima , D. Hariharan
      Abstract: The paper aims to analyse the postharvest Supply Chain (SC) of tomatoes to maximise profit by restructuring the modes of operation. System Dynamics-based simulation of four scenarios depicting different operational modes of postharvest food SC was employed. Real-time of Tamil Nadu state, India was used to enact the scenarios using Vensim. Results indicated that cold storage improved the profit of wholesalers by prolonging the shelf-life of commodities. Retailers and farmers gained more profit in the absence of wholesalers. Though the absence of middlemen reduces the transit time and prevents deterioration, the role of wholesalers, i.e. transporting the commodities to farther customers’ needs to be shouldered by other agents effectively to minimise losses. The accuracy of the results depend on the exactness of the data collected. The simulation findings, on the other hand, could be helpful in decision-making as these models portray the actual operational modes of postharvest SC. The suitability of each network structure depends on the capabilities of the agents, market scenario and demography. Implications based on discussions with stakeholders and in terms of establishing dedicated societies (cooperatives) have been provided. Postharvest losses incurred for horticultural crops like tomatoes are significantly high. It is of much importance to India as agriculture contributes to 17% of the Gross Domestic Product (GDP) and India is the second-largest producer of tomatoes globally. The study would shed light on restructuring the network appropriately.
      Citation: British Food Journal
      PubDate: 2022-04-26
      DOI: 10.1108/BFJ-06-2021-0702
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Factors affecting public perception of scientific information about
           organic foods

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      Authors: Taniya Jayani Koswatta , Gary Wingenbach , Holli R. Leggette , Theresa Pesl Murphrey
      Abstract: Public perception of health benefits derived from organic foods is often misaligned with scientific evidence. This study aims to examine the factors affecting public perception of scientific information about organic foods. The authors conducted multinominal and multiple linear regression analyses to examine associations between public perception of scientific information about organic foods and 19 factors using data from a descriptive survey (N = 763). Perceived benefits of organic foods, trust in scientists, communicator credibility, preexisting beliefs and events related to science (e.g. COVID-19) were significant predictors of public perception of scientific information about organic foods. Cognitive dissonance and recreancy theoretical frameworks help describe relationships between beliefs, science, trust and risk. These theories intersect when purchasing credence goods (i.e. organic foods) whose qualities cannot be observed during or after purchase. Hence, public trust of scientific information about perceived health benefits of organic foods may conflict with strongly held beliefs that contradict scientific findings. Scientists can more effectively share research findings after trust is established through the listening, asking and sharing values process. Therefore, by following the path of listening, asking and sharing the endogenous/exogenous factors in this study, scientists and the public can have meaningful conversations about perceived health benefits and nutritional values of organically and conventionally grown foods. Current research on perception factors about organic foods often examined consumers' perceptions and purchase intentions but rarely considered perceptions of scientific information about organic foods. This study examined relationships between public perception of scientific information about organic foods and endogenous/exogenous factors.
      Citation: British Food Journal
      PubDate: 2022-04-26
      DOI: 10.1108/BFJ-08-2021-0874
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Parental behaviour in choosing snacks for children aged six to ten: the
           role of mothers' nutritional awareness

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      Authors: Rachele De Cianni , Liam Pippinato , Raffaele Zanchini , Filippo Brun , Giuseppe Di Vita , Teresina Mancuso
      Abstract: The objective of this study is to investigate the role of mothers in administering afternoon snacks to children aged between 6 and 10. Through an exploratory analysis, this study aims at identifying how sociodemographic characteristics of mothers and children and objective and subjective nutritional awareness of the parent influences healthy or unhealthy food choices for the children. An online survey was submitted to 242 mothers of children attending primary school. Non-parametric correlation using Spearman's coefficient was adopted as an exploratory analysis tool. The analysis shows that the mothers' level of education and income influence the purchase of snack products. More permissive parents tend to be less well-off, have more than one child and also purchase sweet treats, salty snacks, and sugary drinks more frequently. Furthermore, the results show that parents' perceived subjective awareness is actually lower than their objective awareness, but also that both types of knowledge positively influence the purchase of healthy snacks. There is extensive research documenting the importance of parents in reducing the risk of obesity; however, their influence on snack intake has not been widely discussed. Furthermore, the association between the occurrence of obesity and parents' behaviour regarding their children's snacking remains unclear. To bridge this gap, this study focuses on a meal which is often linked to poor eating habits: the afternoon snack.
      Citation: British Food Journal
      PubDate: 2022-04-26
      DOI: 10.1108/BFJ-09-2021-1010
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • “Same, same but different”: insights on ageing consumers and their
           expectations of institutional food

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      Authors: Hanne Andreassen , Olga Gjerald , Kai Victor MyrnesHansen
      Abstract: Societies are experiencing a rapidly ageing population, which puts pressure on health services and institutions for the elderly. Ageing baby boomers have unique characteristics compared to previous generations, yet very little is known about these consumers' expectations of institutional food. The importance and issues with institutional food are well-recognized, and new approaches to improving institutional food offerings are warranted. The purpose of this study was to identify various segments of ageing consumers based on individual characteristics (entitlement, subjective food knowledge, disconfirmation sensitivity and age) and investigate differences in expectations between the groups. Data were collected using a cross-sectional survey (n = 300) of ageing consumers (50–80 years old). A two-step cluster analysis was used to identify meaningful clusters. A four-cluster solution was reached, with clusters (1) “Uninvolved oldies”, (2) “Humble old foodies”, (3) “Entitled youngsters” and (4) “Food experts”. This study found significant differences in expectations of institutional food between the clusters. Recommendations for public policy implications for each segment are provided. This study contributes to preparing healthcare services and institutions to meet the institutional food expectations of various types of ageing consumers. This paper measures ageing consumers' normative expectations of institutional food and concludes that expectations of food quality, freedom of choice, servicescape and sustainability differ by segments of ageing consumers.
      Citation: British Food Journal
      PubDate: 2022-04-26
      DOI: 10.1108/BFJ-12-2021-1310
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Traceability for sustainability: seeking legitimacy in the coffee supply
           chain

         This is an Open Access Article Open Access Article

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      Authors: Verónica León-Bravo , Federica Ciccullo , Federico Caniato
      Abstract: The adoption of traceability systems (TS) and sustainability programs responds to different objectives among which the companies need to be considered legitimate; hence, this study aims, first, to identify what is the relationship between traceability and sustainability in the food supply chain (SC) and, second, to characterize the legitimacy-seeking purposes, i.e. moral, cogniti60ve or pragmatic-driving companies to implement TS along with sustainability initiatives. This study analyses the coffee SC, a globally dispersed commodity chain, where traceability initiatives usually respond to mandatory and voluntary quality standards and certifications of origin. The study involves nine cases at different stages of the coffee SC. This study provides a taxonomy of the TS applied in the coffee SC. In addition, three main approaches to traceability for sustainability are found in the coffee SC: synergistic, complementary or disconnected. Findings also reveal how traceability responds to different legitimacy-seeking objectives while triggering or complementing sustainability practices. Five research propositions and related directions for further investigations are elaborated from the results of our study. This study explores a rather limited studied area, investigating how companies in a food commodity chain address traceability and sustainability together while seeking legitimacy in the market. Moreover, the study is grounded on legitimacy theory, thus adding robustness to the analysis.
      Citation: British Food Journal
      PubDate: 2022-04-25
      DOI: 10.1108/BFJ-06-2021-0628
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Intention versus behaviour: integration of theories to help curb food
           waste among young Spanish consumers

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      Authors: Elena Fraj-Andrés , Carolina Herrando , Laura Lucia-Palacios , Raúl Pérez-López
      Abstract: This study aims to find the most relevant variables for understanding the gap between intention and behaviour in relation to food waste reduction among young consumers, providing a theoretical framework that reveals what theories can explain this gap. A qualitative analysis based on two focus groups with participants aged 18–35 was developed to examine young consumers' intention–behaviour gap. The results suggest that a combination of variables from different theories (the theory of planned behaviour, social practice theory and value-belief-norm theory) can better explain the gap, and that other variables such as emotions, price consciousness and situational factors should also be taken into consideration. The authors also find that although some situational variables tend to reduce the gap, some specific situations do the opposite. The results offer a conceptual model that combines variables from diverse theoretical streams with the aim of understanding food waste among young consumers holistically, and identify new variables that had not been considered by previous research.
      Citation: British Food Journal
      PubDate: 2022-04-25
      DOI: 10.1108/BFJ-09-2021-1042
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Systematic mapping of food safety outbreaks in the hospitality sector in
           the Dominican Republic

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      Authors: Dileyni Diaz De Oleo , Lynn McIntyre , Nicola Randall , Rounaq Nayak , Louise Manning
      Abstract: The hospitality sector underpins the Dominican Republic's (DR) economy but may be a setting where foodborne disease outbreaks (FBDOs) can occur. The purpose of this research is to conduct a systematic mapping exercise on the available scientific literature related to FBDOs in hospitality in the DR and their link to reported food safety and hygienic practices. A predefined search protocol applied the principles of PRISMA guidance. Publications (n = 2,793) from databases (e.g. Web of Science, PubMed) were identified and systematically selected for relevance. A full-text assessment based on the inclusion criteria led to the identification of a refined list of studies and academic publications (n = 22) included in this review. The descriptive analysis of the collated data is then presented graphically. A low rate of reporting highlights a knowledge gap on FBDOs, the related food safety hazards and how they are mitigated by stakeholders and local health authorities in the DR. Improving government and other stakeholder capacity to report, investigate and understand FBDOs and the practices involved is essential. The research has implications for Government, businesses and public health officials and managers in the hospitality sector in the DR. A potential research limitation is that the search strategies could miss some relevant articles. The findings provide a framing for improved risk analysis in implementing food safety management strategies for FBDOs. To the best of the authors’ knowledge, this is the first systematic mapping research assessing evidence of FBDOs affecting hospitality in the DR.
      Citation: British Food Journal
      PubDate: 2022-04-25
      DOI: 10.1108/BFJ-10-2021-1146
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Willingness to eat ethnic foods and food experience: a study on Khasi Food

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      Authors: Hakamelamphylla Mawroh , Saurabh Kumar Dixit
      Abstract: The present study analyses Khasi Food as an ethnic food to be promoted as a tourism product encouraging tourists to visit Meghalaya, India. The food tourists are primarily motivated to eat Khasi Food to provide authentic ethnic food experiences. Therefore, the purpose of the paper is to explore the willingness of tourists to eat ethnic foods and the consequent ethnic Khasi Food Experience (KFE). This paper adopts a convergent triangulation approach. Statistical data analysis and thematic analysis were incorporated, and the combined results were compared to see if they converged to achieve the same objective or purpose, which is willingness to eat ethnic foods that influences KFE in the study area (selected villages in East Khasi Hills District and West Jaiñtia Hills District). The converged findings from statistical analysis and thematic analysis indicate that tourists who visited the study area were willing to eat ethnic foods, which is Khasi Food and their willingness to do so has a positive influence on KFE. To the best of the authors’ knowledge, this paper is original and the first of its kind because this study has not been conducted yet in the state of Meghalaya, India. This paper has an authentic value of projecting Khasi Food globally as a cultural and ethnic tourism product giving meaningful experiences to tourists and locals alike.
      Citation: British Food Journal
      PubDate: 2022-04-22
      DOI: 10.1108/BFJ-07-2021-0762
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Integrating the extended theory of planned behavior model and the
           food-related routines to explain food waste behavior

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      Authors: Mei-Fang Chen
      Abstract: This study aimed to explore the determinants of household food waste behavior to mitigate the negative effects of consumption on climate change through a model that extends the theory of planned behavior (TPB) by integrating motivations to reduce food waste – in addition to moral norms – as well as situational factors – in addition to planning and shopping routines – that affect food waste. Online self-report questionnaires were used to collect empirical data in Taiwan; a total of 304 responses were retrieved. Two-step structural equation modeling was subsequently conducted. The results indicated that the extended TPB model, which notably included motivations to reduce food waste and moral norms regarding reducing food waste, explained 56.84% of the variance in intention not to waste food. Perceived behavioral control regarding reducing food waste was associated with food planning and shopping routines. Intention not to waste food, food shopping routines, and situational factors were determinants of food waste behavior and explained 15.72% of the variance in food waste behavior. The main theoretical contribution of this study is that the extended TPB model that includes both moral norms and motivation to reduce food waste elucidates the role of motivations in the formation of attitudes. In addition, not only intention not to waste food and shopping routines but also situational factors explained food waste behavior. These findings provide practical and policy implications for enhancing people's intention not to waste food and for reducing their actual food waste behavior.
      Citation: British Food Journal
      PubDate: 2022-04-21
      DOI: 10.1108/BFJ-07-2021-0788
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Are Italian consumers of canned tuna fish sensitive to environmentally
           sustainable product attributes'

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      Authors: Maria Bonaventura Forleo , Luca Romagnoli , Nadia Palmieri
      Abstract: The study aims to provide important insights into environmental attributes that are relevant to consumer's choices in purchasing canned tuna fish, and how much these attributes and socio-demographic individual characteristics relate to the frequency of consumption. An online survey of 251 Italians was carried out. Socio-demographic variables and environmental attributes of the product that consumers pay attention to were considered in a two-step analysis: a cluster analysis used to create a segmentation of people's profiles that are further characterised; a binary logistic regression to assess the significance of attributes in relation to the frequency of canned tuna consumption. Among attributes that respondents pay attention to when purchasing canned tuna, the country of origin is the aspect most considered, while other characteristics with a higher content of environmental sustainability received minimal attention. Three clusters emerged: the smallest one, insensitive to sustainability issues; an intermediate group which is mindful of sustainability attributes; and the biggest cluster which is “sustainability inconsistent.” Moreover, respondents who reported concerns about the environmental impacts of tuna production are less likely to consume the product than other consumers; attention paid to the method of farming, the presence of children and a young age show willingness to consume tuna. This study contributes to the literature on canned tuna consumption by focusing on the attention that consumers pay to environmental product attributes in their purchasing choices. The relevance of this topic might be envisaged in relation to several environmental issues associated with tuna production and consumption, and to the economics and strategies of the tuna industry, being canned tuna among the most internationally traded seafood products.
      Citation: British Food Journal
      PubDate: 2022-04-21
      DOI: 10.1108/BFJ-08-2021-0893
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • The impact of food culture on patronage intention of visitors: the
           mediating role of satisfaction

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      Authors: Mana Khoshkam , Azizan Marzuki , Robin Nunkoo , Amin Pirmohammadzadeh , Shaian Kiumarsi
      Abstract: The revival of local foods in the tourism context plays a significant role in attracting visitors. Unexpectedly, empirical evidence on food festivals aimed at reviving local cuisine in non-Western countries is scarce. This study aimed to examine and clarify the concept of food culture attributes on visitors' satisfaction and patronage intention in a food festival setting to revive local foods. A quantitative approach was used. Convenience sampling and questionnaires were administered to 172 attendees as the final response to a food festival. The conceptual framework identifies the assumptions of structural equation modelling (SEM). Food culture attributes significantly impacted visitor satisfaction based on the results. Cooking methods had an insignificant influence on satisfaction and indirect effects on patronage intention. Additionally, the authors persuaded satisfaction to act as a mediator, and food culture was a significant contributor to the hypothesised framework. To the best of the authors’ knowledge, this is one of the first empirical studies to employ food culture attributes (flavour, presentation, cooking method and gastronomic identification) and patronage intention in the mediating role of satisfaction with Iranian cultural heritage as a revival of a visitor’s attraction towards local cuisine. The results revealed that the resurrection of local dishes serves as an alternative truth that aids in preserving Iranian cultural heritage.
      Citation: British Food Journal
      PubDate: 2022-04-21
      DOI: 10.1108/BFJ-12-2020-1165
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Using the consumption values to investigate consumer purchase intentions
           towards natural food products

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      Authors: Debarun Chakraborty , Ganesh Dash
      Abstract: Natural food products are becoming more popular, and their health-related benefits are widely acknowledged. The authors wanted to see the influence of different consumption values on purchase intention of natural food products. To address this gap, the current study proposes to use theory of consumption values to explain customers purchase intention towards natural food products. The authors used theory of consumption values (TCV), attitude and purchase intention to develop a comprehensive model. About 464 respondents have responded to the structured questionnaire which was floated through email and WhatsApp. Finally, the authors used structural equation modelling and moderation analysis to arrive at the final results. Except for social value, all constructs named conditional, functional, emotional and epistemic were found to have a favourable and significant impact on consumers’ purchase intention towards natural food products. The study shows that attitude has a moderating effect on the association between emotional value and purchase intention. This research illuminates the TCV which enable the long-term use of natural food products. In addition, the importance of attitude as a moderator of purchase intent provides a deep understanding of customer behaviour. This model is the first of its kind in the current literature, using consumption values from the TCV with attitude to regulate purchase intention towards natural food products. In addition, theoretical advancements pave the path for future research.
      Citation: British Food Journal
      PubDate: 2022-04-20
      DOI: 10.1108/BFJ-12-2021-1334
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • The influence of price and availability on university millennials’
           organic food product purchase intention

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      Authors: Nelson Geovany Carrión Bósquez , Leopoldo Gabriel Arias-Bolzmann , Ana Katherine Martínez Quiroz
      Abstract: This study aims to provide one of the first research works that, using the constructs of the theory of planned behaviour (TPB), analysed the levels of purchase intention of organic products. The study was quantitative with a correlational scope and a cross-sectional design. The study population consisted of 566 university millennials from Ecuador. The results were processed through the exploratory factor analysis (EFA), the confirmatory factor analysis (CFA) and the structural equation modelling (SEM). The subjective attitudes and norms influence intentions to buy organic products. However, price mediated by perceived behavioural control reduces purchase intentions, while product availability does not. This study is one of the first research works, based on the constructs of the TPB which was carried out to know if the attitudes and subjective norms of Ecuadorian university millennials, are related to their purchase intentions for organic products.
      Citation: British Food Journal
      PubDate: 2022-04-19
      DOI: 10.1108/BFJ-12-2021-1340
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • What are the fundamental knowledge-sharing drivers of small family
           businesses in the restaurant and fast-food industry'

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      Authors: Mojtaba Rezaei , Guido Giovando , Shahrbanou Rezaei , Razieh Sadraei
      Abstract: Despite the undoubted role of knowledge in the small family business (FB) in the restaurant and fast-food industry, there are some main challenges in the knowledge-sharing (KS) orientation for promoting their business. This study tries to recognise and explore the drivers influencing these enterprises' KS processes. The authors applied combined exploratory and confirmatory analysis in two studies. In the first study, by the Delphi method, the 22 experts consisting of managers, FB owners and academic professors explore and forecast significant items and drivers. The second study is a confirmatory factor analysis (CFA) for validating the first study's indicators using the survey collected amongst 218 restaurants and fast foods employees. The findings indicate 23 indicators in three main drivers of individual, organisational and technological, are critical for KS in small FBs in the investigated industry. This research supports the understanding of knowledge management and the FB and contributes to recognising the influential factors for KS amongst small and medium-sized family businesses in the food-related industry. Also, by identifying and ranking the most significant factors, this research will help entrepreneurs facilitate FB entrepreneurship. Finally, the results provide practical implications for current and future KM and FB decision-makers.
      Citation: British Food Journal
      PubDate: 2022-04-13
      DOI: 10.1108/BFJ-08-2021-0948
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Effect of social media addiction on eating behavior, body weight and life
           satisfaction during pandemic period

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      Authors: Feride Ayyıldız , Gülşah Şahin
      Abstract: The aim of this study was to evaluate the relationship between social media addiction and eating behavior, eating disorder risk, body weight and life satisfaction in university students during pandemic period. The sample consists of 1,411 university students. Data were collected using online questionnaire and Scale of Social Media Usage Motives, Social Media Addiction Scale-Student Form, Dutch Eating Behavior Questionnaire (DEBQ), SCOFF Eating Disorders Scale and Life Assessment Scale were used in the study. Of the participants, 79.7% had different levels of social media addiction. Body weight and body mass index (BMI) values of those with high social media addiction were significantly higher than those in the non- and low-addicted group (p 
      Citation: British Food Journal
      PubDate: 2022-04-12
      DOI: 10.1108/BFJ-01-2022-0018
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • The dark side of convenience: how to reduce food waste induced by food
           delivery apps

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      Authors: Shalini Talwar , Puneet Kaur , Umair Ahmed , Anil Bilgihan , Amandeep Dhir
      Abstract: Food delivery apps (FDAs) have altered people's eating behaviour. The convenience of FDAs may cause consumers to order more food than people's level of hunger warrants, leading to food waste. Food waste is a grave societal problem, which, the authors argue, represents the dark side of FDAs. However, the tendency of consumers to order more food than required, or to engage in food over-ordering behaviour, has remained under-explored in the context of FDAs. This study addresses the gap by examining the antecedents of over-ordering behaviour on FDAs through the theoretical lens of the theory of planned behaviour (TPB), which past studies on food waste have also used. The authors' results confirm the positive association of attitude, subjective norms and leftover reuse intentions with over-ordering behaviour. The moderation effect of age and gender on the relationship between subjective norms with over-ordering is also confirmed. The study extends classic TPB propositions by incorporating trust and leftover reuse intentions as antecedents and age and gender as moderation variables. The study thus offers useful inferences for theory and practice.
      Citation: British Food Journal
      PubDate: 2022-04-12
      DOI: 10.1108/BFJ-02-2021-0204
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Organic pioneers and the sustainability transformation of the German food
           market: a politically structuring actor perspective

         This is an Open Access Article Open Access Article

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      Authors: Johanna Stöhr , Christian Herzig
      Abstract: This paper examines the socio-ecological co-evolution and transformation of organic pioneers and the organic food market from a politically structuring actor perspective. It aims to identify strategies and activities used to contribute to the change of structures in the organic market and how the companies, in turn, reacted to the structural influence of the changing environment to position their company successfully in the market. This study is based on interviews with four managing directors who were responsible over several decades for the strategic corporate management of the pioneer companies they founded as (or converted to) organic. Content analysis was used to analyse the data. Strategic challenges regarding building up, maintaining and using resources, shaping actor constellations, and professionalising management are explained. The analysis demonstrates that also small pioneers have the possibilities and scope to influence and change markets and structures. The results are significant for developing sustainable transformation strategies for markets, considering the interaction of the micro and meso-levels over time and the role of small businesses that might be struggling with growth and loss of values. The study answers recent calls in the literature to empirically investigate sustainability transformations from a practice perspective and gain insights into the roles of corporate actors.
      Citation: British Food Journal
      PubDate: 2022-04-12
      DOI: 10.1108/BFJ-08-2021-0953
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Consumer perception of clean food labels

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      Authors: Yan Cao , Li Miao
      Abstract: This study puts forth a consumer-oriented concept of clean labels and attempts to empirically investigate consumer perceptions of these labels. A self-administered survey (n = 346) was used as the research instrument for data collection in the current study. Results from an online survey indicate that consumers perceived less processed, elimination of undesired ingredients and ethical concerns as salient attributes associated with clean labels. Consumer-perceived benefits of these attributes include healthiness, social responsibility, sensory appeal, reliable product and low calorie. Additionally, canonical correlation analysis yields two significant associations between clean label attributes and the corresponding benefits. Attributes of elimination of undesired ingredients and utilization of familiar elements drive the benefits of healthiness, low calorie and social responsibility. Attributes of being less processed and with simple ingredients are associated with the benefit of sensory appeal. This study systematically investigates the discrete clean halo effect by empirically examining the associations between the clean label attributes and the dimensionalities of benefits as perceived by consumers.
      Citation: British Food Journal
      PubDate: 2022-04-08
      DOI: 10.1108/BFJ-03-2021-0246
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Organic hempseed oil from the retail market: chemical profiling and
           multivariate analysis for label information assessment

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      Authors: Salvatore Ciano , Lucia Maddaloni , Mattia Rapa , Anna Maria Tarola
      Abstract: Hempseed oil is a valuable emerging food product with recognized health positivity due to its composition. The paper aims to propose a multi-methodological chemical profiling of nine organic hempseed oil samples (different brands and prices) from the retail market, followed by multivariate data analysis. Fatty acids, tocopherols, squalene, total carotenoids content, phenolic compounds, total phenolic content and anti-radical activity (DPPH• and ABTS•+ assays) were determined through chromatographic and spectrophotometric techniques. Multivariate (explorative and discriminant) analyses were applied to the profiling results to classify samples according to information claimed on the label, i.e. geographical origin (EU vs. non-EU), extraction procedure (cold-pressed vs. not cold-pressed) and price (lower or higher than 10 € per 250 mL). The chemical analysis confirmed the 3 to 1 '-6:'-3 ratio and the excellent content in antioxidant species. However, no specific trend of results can be stressed. PCA (after variables selection) highlighted a natural grouping of samples, so three discriminant analyses were performed: kNN, Naïve Bayes and LDA. The best classification efficiency was reached for the extraction procedure verification (93–100% correct classification), followed by geographical origin (83–94%) and prices (81.6–90%). The integrated approach of chemical profiling coupled with multivariate analyses allowed the assessment of label information of the analyzed organic hempseed oil samples, despite the wide heterogeneity of the selected samples.
      Citation: British Food Journal
      PubDate: 2022-04-08
      DOI: 10.1108/BFJ-08-2021-0924
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Building a greener dining scene: how do veg-friendly restaurateurs
           “crop up”'

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      Authors: Carla Riverola , Ozgur Dedehayir , Stephen Harrington , Santiago Velasquez Franco
      Abstract: Of all industries, agri-food has one of the largest environmental impacts. Reducing the production and consumption of meat, dairy and seafood, and moving to predominantly plant-based diets, is key to lowering our environmental footprint. Veg-friendly restaurants play a key role in this transition as they have the capacity to build a greener dining scene (e.g. positively change consumer opinions towards vegan food). Hence, the purpose of this paper is to understand the entrepreneurial journey of veg-friendly restaurateurs. The authors employed an inductive-qualitative approach to analyse 12 veg-friendly restaurants in three countries (Spain, Australia and Colombia). In addition to inspecting available data on the restaurants and their menus, semi-structured interviews were conducted with the restaurateurs to uncover (1) the impact of their venture for customers and society, (2) the drivers to establishing their businesses and (3) the challenges faced and strategies used in the management of veg-friendly restaurants. This work recognises veg-friendly restaurateurs as key actors in building a sustainable future through a greener dining scene. The authors uncover the main drivers of the entrepreneurial journey and propose a multi-dimensional approach to identity and passion as key antecedents of entrepreneurial intention. The authors also discuss how social and sustainable entrepreneurship may be the expression of an activist behaviour. Finally, challenges and strategies to manage veg-friendly restaurants are discussed with directions that contribute to both theory and practice. A switch towards vegan and vegetarian diets has important implications for ecology, society and the economy. While most research has focused on the consumer side, this paper is unique in understanding how veg-friendly restaurants emerge. This is quite distinctive in the literature regarding sustainable restaurants, which until now, has focused on the managers' adoption of sustainable practices rather than the restaurateurs' entrepreneurial journey. This work additionally builds new insights in the entrepreneurship literature, through uncovering the motivations, experiences and challenges of entrepreneurs that, in most cases, show activist attributes.
      Citation: British Food Journal
      PubDate: 2022-04-08
      DOI: 10.1108/BFJ-10-2021-1104
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Consumer segmentation and motives for choice of cultured meat in two
           Chinese cities: Shanghai and Chengdu

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      Authors: Ou Wang , Frank Scrimgeour
      Abstract: The widespread dietary adoption of cultured meat could provide important benefits to animal welfare, the environment, food safety and security. This study examines consumer segmentation and consumer motives for choice of cultured meat in China. The data were collected by means of a web-based questionnaire (n = 608) distributed in the two cites of Shanghai and Chengdu. Factor analysis, cluster analysis and path analysis were employed for data analysis. Three consumer segments were identified with regard to the acceptance of cultured meat in China: Conservatives (25.7%), Acceptors (41.9%) and Pioneers (32.4%). Significant differences were recognised in age, household income, education and household size between the three consumer segments. The following meat choice motives (MCMs) have significant influences on Chinese participants’ attitudes and/or purchase intentions towards cultured meat: usually eat, environmental concern, societal concern, mood, purchase convenience and price. This is the first study to develop a factorial construct of MCMs based on a previous theoretical model of food choice motives (FCMs) in China. The study contributes understanding of choice motives for cultured meat in a non-Western setting, particularly in China - the country consuming the largest quantity of pork. Further, this is the first study to recognise segments that are directly based on consumer attitudes and purchase intentions towards cultured meat. The findings of this study will help global producers and policymakers to create effective promotion strategies and policies for this innovative product in developing countries, particularly in China.
      Citation: British Food Journal
      PubDate: 2022-04-05
      DOI: 10.1108/BFJ-09-2021-0987
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Consumers' perception of suboptimal food: strategies to reduce food waste

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      Authors: Erica Varese , Maria Chiara Cesarani , Magdalena Wojnarowska
      Abstract: The purpose of this paper is to review, through a systematic literature review, the different perspectives from which imperfect, ugly and suboptimal food products lead to food waste, as well as to ascertain which are the already proposed improvements, and to present further solutions to develop more sustainable food production and consumption. A systematic literature review was conducted using PRISMA methodology and searching for the following keywords: “imperfect fruit”, “imperfect food”, “ugly fruit” and “ugly food”; the review was carried out within three databases (Emerald, Scopus and Science Direct-Elsevier), starting, since the topic is quite recent, from the first published article on this issue. Only peer-reviewed papers were selected. Results reveal that, among 188 papers, only 49 fit the aim of the literature review, analysing what strategies can be used to ameliorate consumers' perception of suboptimal food in order to fight food waste. Specifically, four different interventions are suggested: on the supply chain, on personal experience and awareness campaigns, on promoting circular economy, and on marketing and advertising campaigns. This paper fills a gap in literature since, by the authors' knowledge, this is the first literature review which analyses different strategies on food waste reduction linked to imperfect/suboptimal food, suggesting further steps which may be taken.
      Citation: British Food Journal
      PubDate: 2022-03-31
      DOI: 10.1108/BFJ-07-2021-0809
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Social commerce adoption: a study on consumer's online purchase behaviour
           of perishable pastry products

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      Authors: Faradewi Bee A. Rahman , Mohd Hafiz Hanafiah , Mohd Salehuddin Mohd Zahari , Lovelyna Benedict Jipiu
      Abstract: This study investigates the relationship between social commerce adoption determinants, perceived trust and purchase behaviour among pastry product consumers. The research data were collected using a five-point Likert from 409 pastry consumers through an online survey. Partial least square-structural equation modelling (PLS-SEM) was utilised to test the study model and hypotheses. The study findings indicate that pastry consumers perceived social commerce as effortless, engaging, enjoyable, can be trusted, simple to use and time-saving, motivating them to consume pastry products via social commerce platforms. This study provides insights and implications for social commerce researchers and marketers related explicitly to perishable products. This study is one of the few studies that predict and explain the consumer acceptance of social commerce in the pastry products realm. As only a handful of research has endeavoured to research social commerce, this study findings contribute to the conceptualisation of technology acceptance theory by understanding the determinants of social commerce adoption among consumers.
      Citation: British Food Journal
      PubDate: 2022-03-30
      DOI: 10.1108/BFJ-07-2021-0796
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Increasing restaurants' sales performance: linking suppliers and chefs'
           culinary knowledge

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      Authors: Shu-Hua Wu , Edward C.S. Ku , Tung-Pao Wu
      Abstract: This research aimed to analyse the relationships between chefs' knowledge, learning with suppliers and restaurant sales performance. A performance model was formulated, and the hypotheses were evaluated using partial least squares (PLS). The research questionnaires were sent by post to the chefs who confirmed leading for product innovation in the restaurants and yielded 166 completed questionnaires. Whilst the chef is developing new products, restaurant operations should pay attention to the supplier's subsequent income convenience. Additionally, through the cooperation of chefs and suppliers, innovative and valuable products can improve restaurant performance and maintain a competitive advantage. Moreover, tacit knowledge sharing can become a chef's ability to learn and provide competitive advantages and benefits to restaurants. Valuable products can be advantageous to restaurants and increase restaurants' operating performance. Moreover, the development of new products is important for restaurants' operations. Further, chefs will understand market trends and make the culinary innovation process closer to the market by learning from their colleagues and partners. Additionally, chefs prefer culinary creation to provide more tacit knowledge with suppliers.
      Citation: British Food Journal
      PubDate: 2022-03-30
      DOI: 10.1108/BFJ-11-2021-1192
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • The role of social presence and trust on customer loyalty

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      Authors: Razaz Waheeb Attar , Asra Amidi , Nick Hajli
      Abstract: E-commerce and social media technologies can significantly benefit the food and beverage industry by reducing costs, streamlining supply activities, and, most importantly, engaging users in active interaction and enhancing social presence. This research aims to propose a model to examine the role of trust and social presence on loyalty in the food and beverage industry. Moreover, the mediating role of trust is the link between social presence and loyalty examined in this study. A survey has been conducted to examine the structural model. The research model is tested using structural equation modelling (PLS-SEM). The result indicated the effect of Social presence and Trust in social media on Customer loyalty in the context of online shopping. Our finding contributes remarkable insights into the food and beverage industry, particularly in the COVID-19 era, as more consumers buy through e-commerce platforms. This study expands the understanding of the role of the managers of social commerce websites in maintaining customer loyalty. Hence, the social commerce site managers can use this finding to develop strategies for building customer trust and, ultimately, customer loyalty.
      Citation: British Food Journal
      PubDate: 2022-03-30
      DOI: 10.1108/BFJ-11-2021-1218
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Passionately attached or properly matched' The effect of
           self-congruence on grocery store loyalty

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      Authors: Hao Liu , Yu Mu , Xinhong Fu , Yuying Liu
      Abstract: Fresh products' homogeneity makes it difficult for grocery stores to differentiate themselves by improving product or service quality. This study analysed grocery store loyalty from the perspective of self-congruence and compared the relative importance of affective attachment and lifestyle matching, which acts as a mediating mechanism in influencing customer loyalty. Individuals in Shanghai, Guangzhou, Chengdu, Beijing and Xi'an; representative cities of China's east, south, west, north and central regions, responded to questionnaires. Altogether, 282 valid responses were obtained; structural equation modelling (SEM) was used to test the hypotheses. The findings show that lifestyle congruence has a greater mediating effect than emotional attachment in the relationship between store-self congruence and grocery store loyalty. Furthermore, social self-congruence was the dominant dimension of store-self congruence that affects grocery store loyalty. The first important academic contribution of this study is the provision of knowledge on the issue of whether to focus on generating grocery store loyalty via the mediating effect of emotional attachment or lifestyle congruence. Furthermore, the empirical findings further clarify the boundary of brand attachment theory, demonstrating the limitation of this theory in explaining the mediating mechanism for self-congruence on loyalty in a context that sells low-involvement products in a collectivistic culture. Another academic contribution focuses on the examination of dominant dimensions of self-congruence. This study provides a new strategy for grocery store managers to avoid the trap of homogeneous competition, namely, to clearly define consumers' social rather than personal identity. Additionally, grocery stores should focus on matching their image with target customers' lifestyles when building customer loyalty. This study's findings also shed light on public policy. Some implications could be increasing the layout rationality of retail commercial outlets to facilitate the interaction between grocery stores and community consumers and promoting the matching of grocery stores and consumer lifestyles. Such policies may boost grocery sales, which in turn would boost farmers' incomes. Compared to previous studies, this study analysed the customer loyalty of grocery stores from the perspective of self-congruence, analysed the mechanisms by which self-congruence influences customer loyalty via the mediating effects of emotional attachment and lifestyle congruence and compared the relative significance of these two paths. Furthermore, this study clarified the relative importance of self-congruence dimensions in influencing grocery store loyalty.
      Citation: British Food Journal
      PubDate: 2022-03-29
      DOI: 10.1108/BFJ-08-2021-0848
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Assessing and ranking international markets based on stringency of food
           safety measures: application of fuzzy AHP-TOPSIS method

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      Authors: Dipali Yadav , Gautam Dutta , Kuntal Saha
      Abstract: Implementing food safety measures (FSMs) have become a prerequisite for food firms looking to export internationally. Many exporters find it difficult to comply with multiple regulations, and their consignments are often rejected at borders due to food safety concerns. Hence, harmonization in food safety standards is arguably the most contentious topic regarding the export market since it affects international trade. Accordingly, the paper uses the case of Indian seafood exporters to identify key FSMs, investigate stringency associated with them and rank international markets based on degree of stringency for selected FSMs. First, the authors identify the key FSMs by using the Delphi method. Then, the authors apply the Fuzzy analytical hierarchical process (FAHP) method to calculate weights of the FSMs as criteria. Lastly, the authors apply the Technique for Order Preference by Similarity to Ideal Solution (TOPSIS) approach to rank markets. To compute fuzzy TOPSIS, weights are derived from fuzzy AHP. This study’s findings suggest that product and process standards, traceability requirements and tolerance limits for residues are the most stringent FSMs, among others. Besides, the overall ranking of markets reveal that the European Union (EU), the USA and Japan ranked lowest and perceived to have the most stringent food safety requirements. The paper offers guidance to firms and policymakers to manage their efforts and resources during food safety implementation by focussing on critical FSMs. Researchers will get insights about FSMs for further empirical investigation. To the authors’ knowledge, no study examined the stringency associated with various FSMs in the seafood industry.
      Citation: British Food Journal
      PubDate: 2022-03-29
      DOI: 10.1108/BFJ-09-2021-1054
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Geographical indications' prices and marketing margins: the role of group
           size, longevity and production decisions

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      Authors: Francesco Bimbo , Alessandro Bonanno , Rosaria Viscecchia
      Abstract: Geographical indication (GI) labels aim to improving farmers' and processors' income. This article studies how characteristics related to GI groups and their reputation (e.g. the producer group size, longevity and production decisions) are related to prices at the origin, final (consumption) prices and marketing margins. The authors use 8 years of annual data for the Italian Extra Virgin Olive Oil (EVOO) GI market encompassing 46 GI EVOOs. Estimated parameters characterizing the relationship between the GI's group features and prices (at origin and at consumption) are obtained via Three-Stage Least Squares (3SLS). Results show that the number of GI operators is related to consumption prices, while is weakly related to prices at the origin. GIs' age is not associated with higher consumption prices, while origin prices are lower for older GIs compared to younger ones. Higher farmers' olive/oil conversion rate is associated with lower origin and consumption prices, whereas the extent of vertical integration is related to higher prices at the origin and a higher share of the marketing margins going to producers. To the best of their knowledge, the authors offer the first empirical evidence on how structural characteristics and production decisions of a GI group relate to prices and marketing margins.
      Citation: British Food Journal
      PubDate: 2022-03-28
      DOI: 10.1108/BFJ-09-2021-1000
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Survey of young consumer’s attitudes using food sharing attitudes
           and behaviors model

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      Authors: Małgorzata Wiśniewska , Eugenia Czernyszewicz
      Abstract: Given the importance of food wastes in households, the purpose was to identify the attitudes of young consumers towards the food sharing (FS) phenomenon in its cognitive, emotional and behavioral dimensions and to verify the reliability of the FAB (food sharing attitudes and behaviors) model, used as a research tool. The study was conducted in 2021 using the computer assisted web interview (CAWI) method. The FAB model was based on the ABC (affect, behavior and cognition) model of attitudes, which includes three components: affect, behavior and cognition. Questions on the phenomenon of FS were scaled on a 5-point Likert scale. A total of 469 correctly completed forms were obtained. To assess the reliability of the FAB model the Cronbach’s alpha was used. In the statistical analysis SPSS Statistics 27 was used. Young consumers have a positive attitude towards the idea of FS and the initiative of FS points. Gender is a significant factor in FS attitudes. The FAB model has proven to be a reliable tool for exploring consumer attitudes towards FS. A set of activities was proposed to promote the idea of FS on university campuses and among other potential stakeholders. To contribute to the body of knowledge on FS, the authors proposed the FAB model. The results of this study are relevant for reducing food wastes; they promote sustainable food consumption and the European Green Deal (EGD).
      Citation: British Food Journal
      PubDate: 2022-03-24
      DOI: 10.1108/BFJ-09-2021-1025
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Just culture and the reporting of food safety incidents

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      Authors: Małgorzata Wiśniewska
      Abstract: Food scandals and reports of food withdrawals from the market could be caused by a lack of internal reporting and speaking up about non-compliances. The aim of this paper is to examine and explain the concept of just culture (JC) and to explain the essence of other subcultures, including the culture of voice (whistleblowing), which can more effectively support the reporting of food safety (FS) incidents and, above all, enhance an overall food safety culture (FSC). Parallels are drawn between the use of the term “just culture” and of reporting of non-compliances as a decisive factor in avoiding FS incidents. The evolution of the term is developed via the literature on JC from other high-risk sectors, particularly healthcare. The concept of JC and its meaning in the food sector was explained. Many parallels from the healthcare have been identified and explained with regard to the reporting on FS incidents. The definitions of JC in the food sector, of whistleblowing and whistleblower were proposed. Classification of FS incidents allowing for their more effective monitoring and reporting, as well as a reporting verification matrix (RVM), has been developed. There is still little work on the necessity and the organizational conditions conducive to FS incident reporting. JC in the food sector is completely unknown and requires wide dissemination among scientists and practitioners. This paper will be of great interest to industry, academics and public health officials and can be used as a platform for discussions and activities aimed at implementing JC in the food sector.
      Citation: British Food Journal
      PubDate: 2022-03-24
      DOI: 10.1108/BFJ-12-2021-1316
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Behavioral intention to order food and beverage items using e-commerce
           during COVID-19: an integration of theory of planned behavior (TPB) with
           trust

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      Authors: Sheeba Hamid , Mohd Azhar , Sujood
      Abstract: This paper aims to examine consumers’ behavioral intention (BI) to order food and beverage items using e-commerce during COVID-19 by incorporating trust (TRU) with the theory of planned behavior (TPB). Data were collected via an online questionnaire, and the study used a total of 306 accurate and usable responses. The population of the study includes Indian consumers. Data were analyzed using SPSS 25 and AMOS 22.0. The proposed hypotheses were statistically tested. The empirical results show that attitude (ATT), subjective norms (SN) and trust significantly and positively influence behavioral intention, while perceived behavioral control (PBC) is insignificant. This study reveals that the proposed model explained approximately 51% of the variance in the behavioral intention. Several theoretical and practical implications are drawn on the basis of the findings of the current study that can be used to make recommendations to e-commerce companies and help them understand the behavioral intention of consumers during COVID-19. Since the research is primarily focused on India, it is difficult to extrapolate the findings to other countries. To the best of researchers’ knowledge, no single study was carried out in the Indian context that tested the influence of trust on the behavioral intention of ordering food and beverage items using e-commerce during COVID-19. Hence, the present study attempts to understand the factors influencing purchase intention in e-commerce and analyzes the relationship between these factors in the backdrop of COVID-19.
      Citation: British Food Journal
      PubDate: 2022-03-22
      DOI: 10.1108/BFJ-03-2021-0338
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Cross-cultural differences in consumers' attention to food labels

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      Authors: Kenneth Fu Xian Ho , Fang Liu , Liudmila Tarabashkina , Thierry Volery
      Abstract: Extended from Hofstede’s cultural framework, this study investigated the differences between the Australian (representing the Western culture) and Chinese (representing the Eastern Culture) consumers in regard to their attention paid to product attribute cues presented on food labels and the degree of such attention controlling for an individual-level moderator of product involvement. Data were collected using face-to-face interviews with semi-structured questionnaires for both Australian and Chinese samples. The questionnaire data were analysed using factorial between-groups analysis of variance (ANOVA) to investigate the influence of culture and product involvement on the attention paid/degree of attention to product nature-related (e.g. brand name), product assurance-related (e.g. country-of-origin) and health-related attribute (e.g. nutritional panel) cues. The findings revealed that Chinese consumers, as compared to Australian consumers, paid attention to more product-assurance cues (i.e. country of origin) and health-related cues (i.e. bioactivity indicators). The degrees of attention to these cues were also greater among Chinese consumers than for Australian consumers. Product involvement moderated the relationship between culture and attention towards product nature and product assurance-related cues. Results from this study enable exporters to customize their labelling design by strategically including label information that is more salient to certain export markets. This study offers a novel insight into the impact of culture on consumers’ attention to food product attributes and the interaction effects of product involvement on these relationships, hitherto underexplored.
      Citation: British Food Journal
      PubDate: 2022-03-22
      DOI: 10.1108/BFJ-07-2021-0751
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Situational variables that affect consumers' suboptimal food purchasing
           behavior in China

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      Authors: Shiyang Cao , Shunlong Gong , Li Bai
      Abstract: Refusing to purchase suboptimal food plays an important role in food waste. However, it is still unclear what factors in the shopping situation will affect consumers' decision to purchase suboptimal food. The purpose of this paper is to identify the situational factors that affect consumers' suboptimal food purchase and provide a basis for designing effective intervention strategies for follow-up suboptimal food sales. Based on in-depth interviews with 25 Chinese consumers, this study uses the grounded theory to find out the situational factors that influence consumers' purchase of suboptimal food. These situational factors are divided into nine categories and 21 subcategories. Compared with general situational factors that affect consumers' food purchase decisions, some unique factors and remarkable roles are found. It is found that the channel of information release, store hygiene, salesmen and point-of-sale presentation are more important in influencing consumers' decisions to buy suboptimal food. Based on the findings, marketing suggestions for food retailers are put forward. This paper fills in the research gaps on understanding the impacts of situational factors on suboptimal food purchase and particularly reveals the effects of face concept on the purchase. The research findings can provide a theoretical basis for subsequent large-quantitative research, and in view of the similarities between Chinese culture and East Asian culture, these findings are valuable not only for the Chinese food retailers but also for the international retailers wishing to enter the Chinese or East Asian markets.
      Citation: British Food Journal
      PubDate: 2022-03-21
      DOI: 10.1108/BFJ-09-2021-1074
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Nutritional knowledge, eating habits and quality of life of coeliac
           disease patients

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      Authors: Dawn Ainsworth , Jan Mei Soon
      Abstract: Coeliac disease (CD) is a lifelong autoimmune disorder and is managed with a strict gluten-free (GF) diet. At diagnosis, an individual's nutritional status is affected by how long CD has been active, their dietary intake, intestinal inflammation and degree of malabsorption. This study explores if age and time since diagnosis affect nutritional knowledge, eating habits and emotional wellbeing of participants. An online survey using Qualtrics was conducted. The survey consists of 4 sections exploring (1) demographics, (2) nutritional knowledge, (3) eating habits and (4) quality of life (QoL). A total of 162 valid questionnaires were completed. Those who'd been diagnosed for more than 5 years demonstrated better knowledge about GF or gluten containing products. Social interactions are limited by concerns about becoming ill, unwanted attention and increased financial costs. Eight-eight % of participants would go hungry at social events. Those aged between 40–59 and above 60 years felt more financially restricted compared to younger adults (χ2(4) = 10.73, p = 0.01). Strong emotions were experienced by participants since diagnosed with CD. Anxiety, feelings of concern, sadness, depression and fear have declined and happiness, confidence and being accepting of CD have increased since diagnosis across all years. This study is one of the first few studies to investigate time since diagnosis and age-related differences in nutritional knowledge, eating habits and QoL of adults diagnosed with CD. Over time, negative emotions could potentially be alleviated with improved knowledge and experience.
      Citation: British Food Journal
      PubDate: 2022-03-18
      DOI: 10.1108/BFJ-06-2021-0632
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Ethnic restaurants’ outdoor signage: the effect of colour and name on
           consumers’ food perceptions and dining intentions

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      Authors: Hanqun Song , Huijun Yang
      Abstract: Outdoor signage, a key aspect of store atmospherics which influence consumer perceptions and behaviour, is largely overlooked in research on restaurants. Studies show that food perceptions relate positively to restaurant choice, but how outdoor signage influences these perceptions is unclear. Hence, the study aims to investigate the effect of signage colour and restaurant name on consumers' attitudes and purchase intentions. This study uses a two (signage colour: blue-white vs. red-yellow) by two (restaurant name: typical vs. atypical) experimental design to investigate the impact of two key elements of corporate visual identity – logo colour and corporate name – on consumers’ attitudes (perceptions of food tastiness and healthiness) and purchase intentions. Two-way analysis of covariance, confirmatory factor analysis and PROCESS are used for data analysis. There is a main effect of signage colour on consumers’ perceptions of food healthiness and purchase intentions, and restaurant name significantly affects consumers’ purchase intentions. In addition, there is an interaction effect of signage colour and restaurant name on food healthiness and purchase intentions, and food tastiness and healthiness are associated with purchase intentions. A key managerial insight emerging from this study is that restaurants’ outdoor signage may be manipulated by restaurateurs to enhance consumers’ perceptions of food healthiness and tastiness, as well purchase intentions. This study adopts a new angle on corporate visual identity and links existing theories with research on restaurant atmospherics, to explore how brands employing national identity symbols leverages consumers’ prior knowledge to enhance the influence of outdoor signage on their food perceptions and purchase intentions.
      Citation: British Food Journal
      PubDate: 2022-03-18
      DOI: 10.1108/BFJ-08-2021-0888
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Inter-organizational relationships in agri-food sector: a bibliometric
           review and future directions

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      Authors: Walter Vesperi , Raffaella Coppolino
      Abstract: The current competitive system, complex and rapidly changing, knowledge represents one of the main strategic resources for organizations. Agri-food organizations, traditionally characterized by low-knowledge management (KM) practices, are facing several challenges that require new knowledge to improve performance and their ability to survive. Since agri-food organizations are low-propensity R&D, they are forced into a collaborative approach and the creation of inter-organizational relationships (IORs) for knowledge transfer. The purpose of this study is to offer an overview of the academic literature on knowledge transfer within scientific institutions and agri-food organizations. This study is based on a systematic literature review. In particular, two international and multidisciplinary databases (Scopus and WoS) were considered. Subsequently, the scientific documents were selected following the PRISMA guidelines. In addition, a scientific landscape visualization was created through VOSviewer software. The study offers interesting reflections and suggestions on the management of inter-organizational relations in the agri-food sector. In particular, it highlights the importance of the “knowledge” resource in IORs. For this reason, IORs and KM represent a challenge for agri-food organizations. The main limitation lies in its criteria for collecting and selecting articles. The study is based on the analysis of articles contained only in two scientific databases (Scopus and WoS) and refined by “Business, Management and Accounting”, “Social Sciences” and “Economics, Econometrics and Finance” areas.
      Citation: British Food Journal
      PubDate: 2022-03-17
      DOI: 10.1108/BFJ-06-2021-0712
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Food security and disruptions of the global food supply chains during
           COVID-19: building smarter food supply chains for post COVID-19 era

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      Authors: Michael Omotayo Alabi , Ojelanki Ngwenyama
      Abstract: The COVID-19 pandemic has revealed the fragility of the complex global food supply chains (GFSCs) which has drastically affected the essential flow of food from the farms and producers to the final consumers. The COVID-19 outbreak has served as a great lesson for the food businesses and companies to re-strategize toward the post-COVID-19 era. This paper examines the impact of COVID-19 pandemic on food security and global food supply chains using the two countries (Canada and the United States) in North America as the case studies and provides appropriate strategy or framework to build smarter and resilience food supply chains for post-COVID-19 era. This paper is a general review of the impacts of COVID-19 pandemic on food security and disruptions of the GFSCs. This paper conducted a comprehensive literature review to have a complete understanding of the study, identify the research problem and missing gaps in literature and to formulate appropriate research questions. This study uses two countries from North America (Canada and the US) as case studies by analyzing the available open data from Statistics Canada and some recent studies conducted on food insecurity in the US. Finally, based on the findings, a proposed approach or framework was presented. The findings from this study establishes that COVID-19 pandemic has greater impacts on the food security and GFSC due to disruption of the food supply chain leading to increase food insecurity in Canada and the US. The findings clearly show how the COVID-19 pandemic has disrupted the GFSC in the following ways – poor economy, shortage of farm worker, limitation to food accessibility, restriction in the transportation of farm commodities, changes in demand of consumers, shutdown of food production facilities, uncertainty of food quality and safety, food trade policies restriction, delays in transportation of food products, etc. The main findings of this study show that food and beverages sector needs to re-strategize, re-shape and re-design their food supply chains with post-COVID-19 resilience approach in mind. As a result, this study presents a proposed approach or framework to build a smarter and resilience GFSCs in the post-COVID-19 era. The findings in this study highlights the way the proposed framework provide solutions to the identified problems created by the COVID-19 pandemic in affecting the GFSC. The contribution of this study towards the existing body of knowledge in food security and GFSC is in the form of a proposed approach or framework for building smarter and resilience GFSC that would assist the key players in the food industry to respond better and faster to the ongoing COVID-19 pandemic, including post-COVID-19 era.
      Citation: British Food Journal
      PubDate: 2022-03-15
      DOI: 10.1108/BFJ-03-2021-0333
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Exploring heterogeneity in meat consumption and eating out by using a
           latent class model

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      Authors: Christian Ritzel , Stefan Mann
      Abstract: While it is incontestable that eating in restaurants leads to a higher energy intake than eating at home, this paper explores the even more environmentally relevant connection between meat intake and the location of eating. Based on secondary data from the US National Health and Nutrition Examination Survey (NHANES), the authors apply a latent class model (LCM), combining latent profile analysis (LPA) and regression analysis. Different (latent) consumer classes are modeled based (1) on share of meat consumption and (2) share of eating out by means of LPA, while class-specific socio-demographic characteristics are estimated by means of ordered logistic regression. Results of the LPA reveal four (latent) consumer classes with regard to the share of meat consumption and the share of eating out. One class consists mostly of male meat lovers with a high share of eating out, which, however, only represents 7% of the sample. A much larger class represents an affluent social group that consumes the majority of food outside of the home but does not consume significantly more meat than the large group of moderates who mostly eat at home. The fourth class mostly consists of children with a very low intake of meat. By applying a LCM, the authors shed some light on the relation between meat consumption and eating out. The authors demonstrated that commonly assumed relations, such as men eating more meat than women, do not necessarily apply. Similar findings apply to factors potentially influencing meat consumption, such as education, marital status and income.
      Citation: British Food Journal
      PubDate: 2022-03-15
      DOI: 10.1108/BFJ-11-2021-1183
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Structural relationship between food quality, usefulness, ease of use,
           convenience, brand trust and willingness to pay: the case of Starbucks

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      Authors: Joonho Moon , Myungkeun Song , Won Seok Lee , Ji Min Shim
      Abstract: This study aims to explore the structural relationship among food quality, usefulness, ease of use, convenience, brand trust and willingness to pay. The technology acceptance model was used as the theoretical foundation of this work. Amazon Mechanical Turk was used to recruit survey participants, and 436 valid observations were ultimately used for the analysis. In the data analysis, the structural relationships between variables were explored through structural equation modeling. The results of hypothesis testing show that ease of use positively affects the usefulness of the Starbucks mobile application. Usefulness also exerts positive impacts on both brand trust and convenience. Moreover, brand trust is positively associated with food quality. Finally, willingness to pay is positively influenced by both convenience and brand trust. This study contributes to the literature by not only validating the technology acceptance model using the Starbucks mobile application but also proposing food quality-related attributes in the domain of the café business.
      Citation: British Food Journal
      PubDate: 2022-03-14
      DOI: 10.1108/BFJ-07-2021-0772
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Effects of replacement of fat and NaCl by hydrolyzed collagen and mix of
           herbs on quality properties of chicken hamburger

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      Authors: Deocleciano Cassiano de Santana Neto , Flávio Bruno Soares de Lima , Luís Flávio da Silva Freire , Vanessa da Costa Santos , David Santos Rodrigues , Valquiria Cardoso da Silva Ferreira , Cristiani Viegas Brandão Grisi , Fábio Anderson Pereira da Silva
      Abstract: This study aims to assess the influence of partial and simultaneous substitution of fat and sodium by hydrolyzed collagen and mix of herbs (MH) in chicken hamburgers, on the physical properties and proximal composition. Five formulations were developed: (1) HCON–without adding collagen and MH; (2) C25M25–adding 25% of collagen and 25% of MH; (3) C25M50–adding 25% of collagen and 50% of MH; (4) C50M25–adding 50% of collagen and 25% of MH and (5) C50M50–adding 50% of collagen and 50% of MH. Chicken hamburgers were analyzed by proximal composition, sodium content, collagen and color analysis. The influence of treatments on texture profile, cooking performance and lipid oxidation of chicken hamburger was also investigated. There was reduction in lipid and sodium for modified formulations compared with the HCON. There was great influence for some parameters, such as luminosity, cooking performance and texture profile. The formulation C50M50 showed the best cooking performance when compared to the others. The formulation adding 50% of collagen and 50% of MH showed the highest yield and water retention (WR), with the least reduction in diameter and shrinkage, as well as presenting the best indexes of the texture profile and the lowest oxidation index, being recommended as the best combination of fat and sodium replacement.
      Citation: British Food Journal
      PubDate: 2022-03-14
      DOI: 10.1108/BFJ-09-2021-0962
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Keep dreaming: how personality traits affects the recognition and
           

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      Authors: Simona Leonelli , Lea Iaia , Francesca Masciarelli , Demetris Vrontis
      Abstract: This paper analyses how entrepreneurs recognise and exploit entrepreneurial opportunities following a sustainable approach that respects the equilibrium among environmental, social and commercial purposes, and how their personality affects this process. The main personality traits focused in this study are narcissism, locus of control and sustainability orientation. This single case study involves Essentia Dimora Rurale, a small agritourism business, located in Molise (Italy), characterised by a sustainable business model that generates value for the local environment, thus revitalising abandoned territories. Data are collected using qualitative and quantitative methods and are analysed using the Gioia methodology. The Essentia Dimora Rurale's approach is rooted in the concept of sustainability and the development of tourism in the territory. The preservation of traditional values and the creation of a network allow the firm to prosper and survive. The personalities of the two sibling entrepreneurs fuel the process, and the authors show that each personality trait plays a different role in each phase of the firm's growth. From a theoretical point of view, the study contributes to entrepreneurial, sustainability and personality literature. However, using a single case study can represent a limit for the research. Various practical implications are recognised concerning several stakeholders, such as the owners and the entities linked to the regional promotion and tourism sectors. The novelty of the research relies on the importance of entrepreneur opportunity identification, particularly in sustainable firms. Moreover, the authors fill the literature gap investigating the impact of three personality traits in this process.
      Citation: British Food Journal
      PubDate: 2022-03-14
      DOI: 10.1108/BFJ-10-2021-1150
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Knowledge management capability, entrepreneurial creativity,
           entrepreneurial intensity and firm performance: the mediating role of
           ambidexterity

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      Authors: Nima Garousi Mokhtarzadedeh , Ismail Jafarpanah , Ali Zamani Babgohari
      Abstract: Literature survey shows that it is not clear how knowledge management capability (KMC) and ambidexterity capability affect entrepreneurial creativity (EC) and entrepreneurial intensity (EI) promotion. While empirical studies have emphasized the importance of these factors in improving business performance, the cumulative effect and self-reinforcing loops of these factors in improving firm performance have not been identified. In this regard, the study seeks to investigate how to increase the entrepreneurial capabilities of KMC, EI, EC and ambidexterity of food firms to improve their performance. The method of the present study is applied in terms of purpose and is quantitative in terms of data collection. In order to collect the data, a questionnaire was designed that contained the variables of the conceptual model of the research. This questionnaire was distributed among industrial and academic experts in the Iranian food industry. The method of data collection is an online cross-sectional survey, and the method of data analysis is structural equation modeling using Smart PLS software to analyze the conceptual model. The present study is cross-sectional survey research that examines the impact of KMC, EC and EI on firm performance by considering the mediating role of organizational ambidexterity. The research study shows a positive impact of entrepreneurial capabilities as KMC, EI, EC and ambidexterity on performance. Accordingly, if a firm builds KMC and fosters EC, it can achieve ambidextrous innovation and thus enhance its EI and performance in the food industry. This study highlights the knowledge-based view (KBV) in explaining the role of KMC on innovative capabilities and its influence on performance. Research findings shed light on the importance of KMC as a prerequisite for innovation strategy. The study has also established the mediating role of ambidexterity in entrepreneurial value creation. According to the results, small and medium-sized enterprises (SMEs)' performance is positively influenced by entrepreneurial capabilities as KMC, EI, EC and ambidexterity. This paper gives insights into how SMEs can improve their performance to gain a competitive advantage by developing knowledge and creative ideas in line with entrepreneurial goals. In this regard, the food industry can adopt new strategies to reduce the impact of these challenges to achieve superior performance and competitive advantage.
      Citation: British Food Journal
      PubDate: 2022-03-10
      DOI: 10.1108/BFJ-08-2021-0942
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Segmenting food festivalgoers: experiential value, emotional state and
           loyalty

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      Authors: Fu Chieh Hsu , Sung Hee Park , Joseph C. Miller
      Abstract: The primary purpose of this research is to segment food festivalgoers based upon their experiential value. Once those segments are found, it aims to examine whether the segments differ with regard to their perceived level of satisfaction, delight and loyalty. A self-administered questionnaire was designed to assess the on-site festival experiential value, satisfaction, delight and loyalty of local and overseas visitors at the Macau International food festival. Data were analyzed by using the factor and cluster approach. To profile segments, a series of chi-square tests, ANOVAs and multivariate analysis of variance were performed. This study uncovered three underlying dimensions of experiential value and classified four segments based on their experiential value among the food festivalgoers, which provides insightful implications for festival organizers and marketers. The segments differed in age, education level and place of residence. Furthermore, the multi-experiential value group was the most important segment, showing the highest festival satisfaction, delight and loyalty. Experiential value reflects a core value of festival attendees, where the experience is a determining factor in the creation of a successful festival and desirable outcomes. Limited studies, however, have been conducted to segment food festival markets according to their festival experience. This study identified experiential value, applying it as a segmentation criterion within a food festival setting.
      Citation: British Food Journal
      PubDate: 2022-03-08
      DOI: 10.1108/BFJ-05-2021-0549
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Consumer acceptance of innovations in traditional foods: the case of
           extra-virgin olive oil

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      Authors: Domenico Carlucci , Luigi Roselli , Giacomo Giannoccaro , Carla Cavallo , Teresa Del Giudice , Riccardo Vecchio , Gianni Cicia , Bernardo Corrado De Gennaro
      Abstract: This study aims to investigate consumer acceptance for a set of innovations that can be applied to the production process of extra-virgin olive oil. The final purpose is to verify whether, and to what extent, consumer acceptance of innovations varies depending on the type of technology used and the profile of consumers. A cross-sectional consumer survey has been carried out in Italy. A structured questionnaire was administered to a national representative sample of individuals who are responsible for grocery shopping (N = 1,003). Consumer acceptance for a set of ten innovations has been measured. Statistical differences between the various measures have been analysed through pairwise comparisons using Wilcoxon's signed-rank test, and subsequent effect sizes have been estimated. A cluster analysis has been also performed to distinguish consumer segments with different response patterns. The results showed that the type of technology affects significantly the level of consumer acceptance of the tested innovations. In addition, high heterogeneity has been detected among consumer responses, and this leads to identify three consumer segments with different response patterns. The study is focused on extra-virgin olive oil, which is one of the most important traditional food product in Mediterranean countries. This is the first study where several innovations for extra-virgin olive oil were jointly tested and compared for acceptance through a survey on a nation-wide representative sample of consumers.
      Citation: British Food Journal
      PubDate: 2022-03-08
      DOI: 10.1108/BFJ-05-2021-0570
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Predicting and promoting the consumption of plant-based meat

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      Authors: Valentina Carfora , Maria Morandi , Patrizia Catellani
      Abstract: The present research aimed to understand how to predict and promote plant-based meat (PBM) consumption. In Study 1 (N = 550), the authors investigated the psychosocial antecedents of the intentions to add PBM and to replace animal meat with PBM. In Study 2 (N = 390), the authors tested the effectiveness of different environmental messages promoting PBM consumption. The authors compared the effects of an addition message condition (i.e. a message promoting the addition of PBM to one's diet), a replacement message condition (i.e. a message promoting the replacement of animal meat with PBM) and a control condition (i.e. no message). In both studies, the authors considered the moderation of past PBM consumption (PMB eaters vs PBM noneaters). Study 1 showed that a positive attitude towards eating PBM and a high awareness of the environmental consequences of meat production were key antecedents of participants' intention to eat PBM. The role of the other psychosocial antecedents varied according to past PBM consumption. Study 2 showed that both addition and replacement messages increased non-PBM eaters' positive attitude towards eating PBM and in turn willingness to pay for PBM. Instead, only replacement messages increased PBM eaters' willingness to pay for PBM. The present research developed a model integrating the key psychosocial predictors of people's intentions to eat PBM. Furthermore, it is the first research that compared the persuasiveness of different environment messages to promote PBM consumption.
      Citation: British Food Journal
      PubDate: 2022-03-08
      DOI: 10.1108/BFJ-07-2021-0829
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Application of the technology acceptance model to food delivery apps

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      Authors: Won Seok Lee , Myungkeun Song , Joonho Moon , Ruohan Tang
      Abstract: This study explores food delivery app users and technology acceptance model as a theoretical underpinning. This study thus investigated the determinants of usefulness, ease of use and intention to use for food delivery app service. The variables of delivery time, diverse menu, quarantine, review quality and ease of use are employed as determinants of usefulness. The antecedents of ease of use are easy registration and easy payment. This study also examined the association between ease of use, usefulness and intention to use. This study collected data using Amazon Mechanical Turk, and the number of valid observations for statistical analysis was 484. A structural equation model was used to test the hypotheses. Regarding the results, usefulness was positively affected by delivery time, quarantine, review quality and ease of use. Additionally, ease of use was positively impacted by easy registration and easy payment. Finally, this study showed that ease of use positively affects both usefulness and intention to use, and usefulness is positively associated with intention to use. This study contributes to the literature by ensuring the explanatory power of technology acceptance model for food delivery app.
      Citation: British Food Journal
      PubDate: 2022-03-07
      DOI: 10.1108/BFJ-05-2021-0574
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Assessing the impact of perceptions of hygiene on tourists' attitudinal
           loyalty to ethnic food

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      Authors: Yang Zhang , Xiao-Hui Xu , Timothy J. Lee , Zhi-Xuan Li
      Abstract: Examining the influence of ethnic food tourists' perception of hygiene on their attitudinal loyalty formation is the purpose of this study. Specifically, How to demonstrate touristsʼ perception of ethnic food hygiene is the key question, and moreover, the study also investigates whether and how the stages of attitudinal loyalty in this study, which are perceived authenticity, positive emotion, and perceived value, are illustrated in this mechanism and are affected by tourist perceptions of hygiene' By engaging in the critical debate around the topic of hygiene perception, this study explores the influence of this factor on tourist's attitudinal loyalty, including the cognitive, affective and conative aspects, to ethnic food through the adoption of perceived authenticity, positive emotion and perceived value. A survey was conducted at the Xijiang Miao Village, a very popular ethnic tourism destination in China. This study reveals that ethnic food tourists' perceptions of hygiene have five dimensions. One of these plays a direct predictor role in developing effective conative loyalty (perceived value). Tourists' perceptions of authenticity and positive emotion representing cognitive and affective loyalty are confirmed in their direct effect on conative loyalty as well. The five dimensions of perceptions of hygiene identified have varying degrees of influence on the three stages of attitudinal loyalty. The unique contribution of this study lies in two points: (1) it has discovered the way that tourists' perceptions of the hygienic preparation of ethnic food in the ethnic destination is constructed, and (2) it investigated the relationship between tourists' perceptions of hygiene and the three stages of attitudinal loyalty.
      Citation: British Food Journal
      PubDate: 2022-03-04
      DOI: 10.1108/BFJ-05-2021-0543
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Effect of high-pressure processing enzymatic hydrolysates of soy protein
           isolate on the quality characteristics and oxidation stability of emulsion
           sausage

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      Authors: Haining Guan , Chunmei Feng , Xiaojun Xu , Weiting Sun , Jianchun Han , Dengyong Liu , Xiaoqin Diao
      Abstract: This study aims to investigate the influence of soy protein isolate hydrolysates (SPIH) obtained using 4 h hydrolysis under 200 MPa on proximate composition, cooking loss, textural properties, color, water distribution, microstructure, thiobarbituric acid reactive substance (TBARS) value and carbonyl and sulfhydryl contents of emulsion sausages. Sausages with SPIHs at four concentrations (0, 1.0, 2.0 and 3.0%) were prepared, and the sausage with 0.01% butylated hydroxyanisole (BHA) was used as a positive control. Some sausages were selected for the analyses of quality characteristics and microcosmic properties. Other sausages were stored under 4 °C for 0, 7, 14, 21 and 28 days to investigate the oxidative stability. The addition of SPIHs at various levels (0–3.0%) or 0.01% BHA did not affect the proximate composition (protein, fat and ash) of emulsion sausages. The addition of 2.0% SPIH decreased cooking loss and increased moisture content, hardness, springiness, chewiness, resilience and L* value, compared to the sausages without SPIH and with 0.01% BHA (p 
      Citation: British Food Journal
      PubDate: 2022-03-03
      DOI: 10.1108/BFJ-04-2021-0357
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Using new forms of information and communication technologies to empower
           SMEs

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      Authors: Shizhen Jia , Hsiao-Ting Tseng , Mohana Shanmugam , Daniel J. Rees , Roderick Thomas , Nick Hajli
      Abstract: Given the growing importance and demand for online food purchases, this study explores the new advancements in information and communication technologies (ICTs) by examining the key features of social commerce, trust and product’s attributes in the e-commerce environment. The aim is to investigate possible ICTs-related entrepreneurial opportunities in the food and beverage (F&B) industry. The study uses a survey to collect data and applies Smart partial least squares to test the model. The structural equation modelling results illustrated that social commerce constructs significantly impact trust, leading to customer’s purchase intention. Additionally, product’s attributes was found to have a significant relationship with customer’s purchase intention with trust being the most pertinent driver. This study contributes to the F&B literature by highlighting the role of new forms of technologies in entrepreneurship activities, especially for small and medium-sized enterprises.
      Citation: British Food Journal
      PubDate: 2022-03-01
      DOI: 10.1108/BFJ-01-2021-0066
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Eating for the soul: a netnographic study of the ethical motives for
           organic food consumption

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      Authors: Abdul Salam , Rajendra Mulye , Kaleel Rahman
      Abstract: Despite its perceived benefits, organic food has very limited uptake in the consumer market. Many studies have investigated the causes of this slow adoption, but limited attention has been paid to the ethical motives of consumer preference for organic food. Also, no research has addressed this issue through an unobtrusive data collection method. Therefore, this netnography-based qualitative study explores the deontological and teleological ethical motives for organic food consumption through the lens of Hunt and Vitell's general theory of marketing ethics. User-generated content in the form of posts and comments from a food-related Facebook page, Food Matters (https://www.facebook.com/foodmatters), with over 2.3m followers, was thematically analysed using Hunt and Vitell's general theory of marketing ethics. Over 1.5m posts and comments were mined through Facepager 4.0.4 after due approvals. Organic-food-related content was manually screened. Netnography, an Internet-based ethnography technique which is a relatively underutilised and unobtrusive method of data collection, was employed on selected content to understand the consumer behaviour towards organic food in an online environment. This study analysed a total of 158,583 posts and comments generated between March 2008 and December 2019. Out of these, 2,243 posts and comments were focussed on organic food. A total of seven themes emerged out of which six were found to be inextricably linked to ethical values of organic food consumption; three deontological (moral obligations, moral accountability and moral outrage) and two teleological (perceived risk and perceived benefits) themes. However, the seventh theme, consumers' lack of trust in organic food retailers, emerged as a major barrier in the proliferation of organic food. This study is the first application of Hunt and Vitell's general theory of marketing ethics in organic food. The novel findings are that trust is a bigger issue than the price differential of organic food. Implications for marketers, policymakers, retailers and certification bodies are discussed to extend the current knowledge of motives and barriers to organic food.
      Citation: British Food Journal
      PubDate: 2022-03-01
      DOI: 10.1108/BFJ-07-2021-0833
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • tea-leaf extracts exert anti-cancer activity by inducing ROS-mediated
           cytotoxicity on breast and cervical cancer cells

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      Authors: Panata Iawsipo , Rotsukon Poonbud , Natcha Somtragool , Photsathorn Mutapat , Anan Meejom
      Abstract: The study aimed to disclose the anti-cancer activity of Pluchea indica tea leaves by evaluating the cytotoxicity on breast and cervical cancer cells, compared with non-cancer cells. Two P. indica extracts were prepared using two solvents, namely hot water (PA) and ethanol (PE). MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide) and clonogenic assays were applied to determine cytotoxic effect of both extracts toward cancer cells from human breast (MDA-MB-231 and MCF7) and cervix (SiHa, HeLa and C-33A) and also non-cancer Vero cells. Dichlorofluorescein diacetate (DCFDA)-staining assay was used to quantify the intracellular level of the reactive oxygen species (ROS). Correlation between the quantity of compounds present and the cytotoxicity of the extracts was analyzed by Pearson's method and a possible class of bioactive compounds was proposed based on the highest correlation coefficient (r). Significant reduction in cell viability and proliferation capability was observed in all cancer cells after treatment with either PA or PE extract albeit PE was more effective. Lower toxicity was detected in Vero cells, indicating the selectivity and safety of extracts. The intracellular ROS level was augmented in treated cancer cells which were inversely correlated to cell viability, suggesting the cancer toxicity was likely induced by intracellular oxidative stress. As flavonoids were found abundantly in the extracts and flavonoids' content was the most related to the activity (r = 0.815), it was hypothesized that the flavonoids might play crucial roles in cancer cytotoxicity. P. indica tea-leaf extracts can be a good source of promising anti-cancer agents with reduced side effects for breast and cervical cancer treatment.
      Citation: British Food Journal
      PubDate: 2022-02-28
      DOI: 10.1108/BFJ-05-2021-0497
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Competitive strategies in the agri-food industry in Italy during the
           COVID-19 pandemic: an application of -means cluster analysis

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      Authors: Augusto Bargoni , Bernardo Bertoldi , Chiara Giachino , Gabriele Santoro
      Abstract: This paper aims at understanding how companies in the agri-food are reconfiguring their competitive strategies to face the coronavirus disease 2019 (COVID-19) pandemic. Literature has focused mainly on the effect of the pandemic on the supply chain or in its value chain but little has been said on the competitive strategies adopted to overcome the challenges posed by COVID-19 pandemic. The study was conducted on Italian companies operating in the agri-food industry from May to September 2020, following a mixed method approach. First, a focus group with experts in competitive strategy and agri-food industry has been organized to identify the most important challenges that companies are facing. Second, through a structured questionnaire, data from 123 companies operating in the agri-food industry were gathered and analyzed with K-means clustering method. Four clusters of companies were identified, each implementing different strategies to face the COVID-19 pandemic: “the cost fanatics”, “the brand focused”, “the sales centered” and “the strategists”. Furthermore, it was possible to identify new trends in competitive strategies to increase the added value that the Italian agri-food industry can provide to the customer. The paper answers to the need for an investigation of the competitive strategies that agri-food companies have put in place to face the COVID-19 pandemic; moreover, it provides insights on how companies are adapting themselves to this rapidly changing environment. From a managerial point of view, it gives practitioners and managers useful insights on the different strategies that companies are undertaking to maintain a competitive advantage.
      Citation: British Food Journal
      PubDate: 2022-02-28
      DOI: 10.1108/BFJ-07-2021-0738
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Dynamic performance development of entrepreneurial ecosystem in the
           agricultural sector

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      Authors: Mahnaz Hosseinzadeh , Marzieh Samadi Foroushani , Razieh Sadraei
      Abstract: The study aims to identify the dynamic complexities and development points of the entrepreneurial ecosystem (EE) in the agricultural sector of Iran to improve production factors' productivity, including arable land, water resources and human capital. First, the EE of the agricultural sector in Iran was designed following Isenberg's framework. Then, the main variables and interrelationships of the variables in each context of the ecosystem, called subsystems, were formulated using the system dynamics (SD) approach. Next, the model was simulated and validated. Afterward, different policy options were identified, embedded into the model structure and simulated. Finally, the best policy group was selected. According to Isenberg's EE model, three groups of policies were identified and evaluated, including “entrepreneurship development financing and investment policy,” “agricultural ecosystem's supportive services development policy” and “production factors productivity development policy.” According to the simulation results, the best combination of the solution strategies was recognized. The presented SD-EE model has a generic nature in the agricultural sector and could be modified to be applied in different regions for policy-making purposes. The main contribution of the study is twofold. First, Isenberg's EE framework is applied to structure the main subsystems and interrelationships of the subsystems in the agricultural sector that has previously received limited attention. Second, the research is the first to operationalize the basic theory of Isenberg's EE in practice applying a robust systemic modeling methodology like SD.
      Citation: British Food Journal
      PubDate: 2022-02-28
      DOI: 10.1108/BFJ-08-2021-0909
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Agreement level of vitamin D intake between food frequency questionnaire
           and 24-h food recall in young Qatari women

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      Authors: Vijay Ganji , Tahra ElObeid , Zumin Shi , Hiba Bawadi , Abdelhamid Kerkadi , Noor Moussa , Hoda Ali , Alshaimaa Sobeih
      Abstract: Prevalence of vitamin D insufficiency among young Qatari women is ∼85%. The purpose of the study was to develop a food frequency questionnaire (FFQ) and to assess the degree of agreement between food vitamin D intakes derived from FFQ and 24-h food recall (24HFR) in young Qatari women. A vitamin D-centric, 40-item FFQ was developed based on foods consumed in Qatar. In total, 36 Qatari women provided food intakes using FFQ and 24HFR. Vitamin D contents of foods reported in FFQ and 24HFR were computed. Spearman rank correlation was used to evaluate the relation between vitamin D intakes of FFQ and 24HFR. Bland–Altman (BA) plot and quartile comparisons were performed to determine the degree of agreement between food intakes of FFQ and 24HFR. Median intakes of vitamin D from FFQ were significantly higher compared to the vitamin D content from 24HFR (213 IU vs 126 IU; p 
      Citation: British Food Journal
      PubDate: 2022-02-28
      DOI: 10.1108/BFJ-11-2021-1186
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Understanding the purchase intentions for organic vegetables across EU: a
           proposal to extend the TPB model

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      Authors: Barbara Loera , Blain Murphy , Angela Fedi , Mara Martini , Nadia Tecco , Moira Dean
      Abstract: The study aims to propose a systematic and innovative model of purchase intention development that integrates Theory of Planned Behaviour (TPB) with its main extensions and clarifies the logical status of the variables involved and the structure of the causal path. The TPB is the most useful predictive model of purchase intentions, which can be viewed as the product of various psychological determinants. Previous works have proposed extensions of the TPB model to selectively include knowledge, trust or social norms, but an integrated proposal has not yet been formulated. Based on a survey in four European countries (Germany, Italy, Poland and the UK; N = 1,035), this study tests the process of organic vegetable purchase intention development using a structural equation model (SEM). This comprises part of the measurement of latent variables and part of the analysis of dependency relationships (MLR estimation method). The results show that purchase intention for organic vegetables is primarily dependent on positive moral attitude (PoMA) towards such consumption. The inclusion of PoMA reduces the effect of attitude toward buying organic vegetables, but the effects of social norms, past behaviour and perceived behavioural control remain significant. This study proposes an innovative model to explain purchase intention for organic vegetables that incorporates the key current extensions of the TPB model (knowledge, trust and PoMA) into an integrated causal pathway. Understanding the relationships between the antecedents of purchase intention provides relevant information on “what” needs to be improved and “where” interventions are needed to steer consumers towards organic food.
      Citation: British Food Journal
      PubDate: 2022-02-24
      DOI: 10.1108/BFJ-08-2021-0875
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Local food: a constellation of perceived proximity

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      Authors: Marilyne Chicoine , Francine Rodier , Fabien Durif
      Abstract: The purpose of this study is to explore the definition of local food through the concept of perceived proximity in order to improve the understanding of food locality and to propose a new framework for analysis. The paper presents an exploratory research through 32 semi-structured interviews with six agri-food industry stakeholders carried out in Quebec, Canada. Thematic analysis is used to identify the main dimensions of the proximity of a local food. A conceptual framework based on the results is presented. The results suggest that local food can be defined according to nine dimensions of proximity: geographic, process, price, identity, relational, functional, cultural, access and experiential. This study allows the concept of local food to be broken down into a constellation of perceived proximities and expands the understanding of the differences in the perception of food locality.
      Citation: British Food Journal
      PubDate: 2022-02-24
      DOI: 10.1108/BFJ-11-2021-1252
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Who loves to forgive' The mediator mechanism of service recovery
           between brand love, brand trust and purchase intention in the context of
           food-delivery apps

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      Authors: Leonardo Aureliano-Silva , Eduardo Eugênio Spers , Rab Nawaz Lodhi , Monalisa Pattanayak
      Abstract: This study investigates the mediating role of service recovery between brand love (BL), brand trust (BT) and purchase intention in the context of food-delivery apps. This study follows a quantitative approach. The authors conducted an online survey and collected 275 responses from users of food-delivery apps in South America and Asia. The authors analyzed the conceptual model proposed using structural equation modeling (SEM) in Smart PLS 3.0. The results showed a direct and significant relationship between brand love, BT and purchase intention. Additionally, the authors identified the mediating role of service recovery between brand love, BT and purchase intention. First, this study focused on the service recovery construct in general. Future research can address different types of service recovery, for example, core, interpersonal and procedure failures (Kim and Jang, 2016). Second, the authors restricted the study to the relationship between brand love, BT and purchase intention. Future studies can include other constructs, such as e-word of mouth, loyalty and information risk, as intervening variables. A larger sample can also be considered to support the generalization of the findings. This study recommends that companies enchant customers with immediate actions after a service failure has occurred. In doing so, companies must monitor those customers who have experienced a service failure, measuring the level of trust in the branded app and checking the frequency of purchases after a service recovery. Interacting with customers through messages is also an important action to manage their purchase intention following the problem's solution. Furthermore, companies must segment customers who have experienced a failure and direct them to specific benefits to reinforce their trust in the app. Then, after correcting the problem, they should pay them special attention by offering benefits, like discounts, coupons and free delivery, as a strategy to promote future purchases. This is the first paper to investigate the impact of service recovery on brand love, BT and purchase intention in the context of food-delivery services. The authors extend the knowledge about consumers' responses in the case of a failure caused by consumers' loved brands and show how service recovery actions can establish BT and influence future purchases.
      Citation: British Food Journal
      PubDate: 2022-02-23
      DOI: 10.1108/BFJ-07-2021-0819
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Wasted pumpkins: a real Halloween horror story

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      Authors: Ebru Surucu-Balci , Bercim Berberoglu
      Abstract: This study aims to understand pumpkin waste awareness among people by converting unstructured quantitative data into insightful information to understand the public's awareness of pumpkin waste during Halloween. To fulfil the study's purpose, we extracted Halloween-related tweets by employing #halloween and #pumpkin hashtags and then investigated Halloween-related tweets via a topic modelling approach, specifically Latent Dirichlet Allocation. The tweets were collected from the UK between October 25th and November 7th, 2020. The analysis was completed with 11,744 tweets. The topic modelling results revealed that people are aware of the pumpkin waste during Halloween. Furthermore, people tweet to reduce pumpkin waste by sharing recipes for using leftover pumpkins. The study offers a novel approach to convert social media data into meaningful knowledge about public perception of food waste. This paper contributes to food waste literature by revealing people's awareness of pumpkin waste during Halloween using social media analytics. Norm activation model and communicative ecology theory are used for the theoretical underpinning of topic modelling.
      Citation: British Food Journal
      PubDate: 2022-02-22
      DOI: 10.1108/BFJ-07-2021-0823
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Managing food wastage in hotels: discrepancies between injunctive and
           descriptive norms amongst hotel food and beverage managers

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      Authors: Edmund Goh , Bendegul Okumus , Ferry Jie , Hadrian Geri Djajadikerta , Diena Mutiara Lemy
      Abstract: The purpose of the present research is to examine the underlying motivations of food and beverage (F&B) hotel managers towards their intentions to implement food wastage initiatives in the Indonesian hotel sector. Using in-depth personal interviews with 26 F&B managers, this study employed the theory of planned behaviour (TPB) to explain F&B managers' intentions towards implementing food wastage initiatives. The study findings revealed prevailing constraints (such as lack of resources and rigid menu design) preventing them from carrying out their food wastage plan. There was evidence of disparity between who the F&B managers perceive about as important (injunctive norms) and supportive about their food wastage initiatives as compared to the perceived actual behaviour (descriptive norms) of these important reference groups. One such discrepancy is where respondents believe that senior management is important and would support their food wastage initiatives, but the senior management themselves do not allocate resources to combat food wastage. The findings have important implications for hoteliers to rethink and motivate hotel employees to carry out food wastage initiatives effectively with a more synchronized approach between different management levels. This is the first paper to examine the discrepancy between injunctive and descriptive norms between middle and senior management in hotels. A key theoretical contribution to the body of knowledge is the fractionation of injunctive and descriptive norms to understand subjective norms in TPB elicitation research.
      Citation: British Food Journal
      PubDate: 2022-02-21
      DOI: 10.1108/BFJ-05-2021-0513
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Managing enterprise social media to develop consumer trust

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      Authors: Hsiao-Ting Tseng , Mohana Shanmugam , Pritheega Magalingam , Shahriyar Shahbazi , Mauricio S. Featherman
      Abstract: This study examines the impact of social media information sharing and usage on consumer beliefs particularly in the credibility of the information provided by e-commerce vendors, and consumer trust formation. Drawing on trust through social media usage and surface credibility, the authors have proposed a research model to investigate consumers satisfaction on food and beverage (F&B) products. Empirical support for the research model was provided by using structural equation modelling using survey data drawn from Malaysian consumers with an account with Facebook. Results indicate that consumer participation in social media communities support higher levels of consumer trust and ratings of the surface credibility of information provided by an F&B vendor, and surface credibility also helped to develop consumer trust. Trust in the vendor also exerted a positive influence on consumer satisfaction with F&B product offerings. Results suggest that F&B that provide credible and transparent information regarding their branded products, enjoy increased levels of consumer trust, leading to higher levels of consumer satisfaction with their F&B consumption experience. The result of this research contributes to social commerce branch of literature and has practical implications for practitioners in the F&B industry as a means to survival strategies to embrace critical and challenging period during an endemic, particularly. As such, this study analyses the relationship between social media usage, surface credibility, trust and satisfaction for developing consumer trust while managing enterprise social media.
      Citation: British Food Journal
      PubDate: 2022-02-21
      DOI: 10.1108/BFJ-11-2020-0995
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Dried orange juice waste as a source of bioactive compounds

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      Authors: Rosa Gabriela Galindo , Maria Simona Chiș , Nuria Martínez-Navarrete , María del Mar Camacho
      Abstract: The waste generated in the process of obtaining orange juice (J) may be used as a natural source of bioactive compounds, thus contributing to the profitability and sustainability of the process. To offer orange J as a dried matter would contribute to the integral valorisation of the J waste and also may expand the field of application. To find out whether the JW matrix protects the bioactive compounds, the study compares the behaviour of the extracts of the compounds against drying with that resulting from drying the JW for further extraction. Dehydration was carried out at 25 or 50 C and gum Arabic (GA) and bamboo fibre (BF) were used as stabilising biopolymers (Bp). Vitamin C (VC) (L-ascorbic and L-dehydroascorbic acids [AA and DHAA, respectively]) and hesperidin (HES) were analysed before and after the drying. The results suggest that to dry the JW gives a higher yield of bioactive compounds, which are also more stable, than when the extract is dried. Furthermore, both the higher temperature and the presence of the Bp favour the extraction of both VC and HES. In this way, all the waste from the orange J-processing industries is converted into a high-value product to be used for cosmeceutical or nutraceutical purposes and also as an ingredient for human food. The utilisation of organic waste for use in human food, but also in other sectors, is part of the new economic model that aims to do away with the concept of waste as people know it, focussing on a new paradigm in which each resource is a nutrient for nature, industry or society. The results suggest that to dry the waste gives a higher yield of bioactive compounds, which are also more stable, than when the extract is dried. Furthermore, both the higher temperature and the presence of the Bp favour the extraction of both VC and HES. In that way, all the waste from the orange J-processing industries are converted into a high-value product to be used for cosmeceutical or nutraceutical purposes and also as an ingredient for human food.
      Citation: British Food Journal
      PubDate: 2022-02-17
      DOI: 10.1108/BFJ-06-2021-0616
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Factors influencing organic food purchase decision: fuzzy DEMATEL approach

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      Authors: Sook Fern Yeo , Cheng Ling Tan , Ming-Lang Tseng , Steven Tam , Weng Kuan San
      Abstract: In recent years, consumers today recognise organic foods as high-quality products which can benefit them in various aspects. The tendency to switch consumption behaviours from conventional to ecological food products or organic food has largely been due to the claims that organic crops are grown in eco-friendly and sustainable environments. Thus, the study highlighted unique results on young consumers' purchasing intentions from a new perspective. The paper aims to investigate the factors influencing consumers' purchase decision towards organic food, particularly amongst Generation Y consumers. The underlying fuzzy set theory is employed to handle the fuzziness of consumers' perceptions since the attributes are usually expressed in linguistic preferences. Overall, the study focussed on five important aspects – health consciousness, environmental concern, social influencing and ethical concern – that also include twenty criteria that had been identified and introduced after a thorough review of related literature. The results reveal that the most important criteria in the selected firm are environment protection, chemical instrument, buying attitude and animal testing. In comparison, the cause group includes criteria such as environment protection, natural food and support for training programmes, whilst the effect group includes production practices, monitoring protections and ethically produced food. The sample collection from the study focussed on Generation Y consumers who consume organic food in Malaysia. This could lead to the limitation towards external generalisability. The study will provide numerous advantages to the communities. The policy maker should develop a proper marketing strategy to promote organic food as food that is healthier, better in nutrition and safer for society. Utilising fuzzy decision-making trial and evaluation laboratory (DEMATEL) in analysing the fuzziness of consumers' perceptions towards consumers' purchase decision can be expected to expand the breadth of knowledge to both academic and practical.
      Citation: British Food Journal
      PubDate: 2022-02-15
      DOI: 10.1108/BFJ-05-2021-0509
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Consumers across cultures: a comparative study about consumers’ role
           in food safety-related academic literature

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      Authors: Istvan Lenart , Zoltan Lakner , Laszlo Kovacs , Gyula Kasza
      Abstract: The research aims at scrutinising food safety as a global concept and problem that has numerous cross-cultural aspects reflecting the diversity of consumption patterns and the culturally differing role of the consumer as well as mirroring the heterogeneity of socio-economic environment. In this paper, the role of consumer in food safety-related academic literature is investigated in seven languages (countries) including American English, French, German, Hungarian, Italian, Mandarin Chinese and Russian from a multidisciplinary, cross-cultural perspective. With the aid of seven linguistic corpora built from the above mentioned languages, the research reveals noteworthy differences in the consumer-focused approach. The study could have benefited from the inclusion of further languages (i.e. Portuguese, Spanish, Hindi etc.), the authors' lack of reliable language skills outside of the covered domain had to be taken into account. Further to that, the analysis conducted is based on a static observation, while food safety-related consumer science is developing quickly. Therefore, a dynamic analysis of consumer roles would most certainly yield in further salient outcome. Food safety can be regarded in many ways–this is reflected in different national legislations, dissimilar country-level risk communication patterns as well as different perception of basic notions of food safety. It has not yet been extensively analysed, however, how different languages use the notion of food safety or consumer, which activities and which characteristics are most connected to these notions, and how food safety-related topics and the focus of scientific discourse in different languages differ from each other. Practical implications of the research results also include preparatory activities for food safety risk communication campaigns. In this field, the cultural aspects of food safety are as important as scientific risk assessment. The tools presented in this paper help a quick and comprehensive analysis of linguistic corpora, which could be used either in academic or general literature resources, even press releases. The results also call attention to the culture-driven perspectives of food safety; these new insights can be applied by researchers to review food safety literature more exhaustively considering the cultural context. Future elaboration of the topic (e.g. by introducing a time factor that would enable a dynamic analysis) can further enhance the utility value of similar studies. The novelty of the article lies in the unique application of corpus linguistic methods with the aim of investigating the area, the trends and phenomena of food safety-related science. This study combines the achievements of food safety-related consumer science with corpus linguistic methods.
      Citation: British Food Journal
      PubDate: 2022-02-15
      DOI: 10.1108/BFJ-09-2021-1026
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • A model of online food delivery service quality, customer satisfaction and
           customer loyalty: a combination of PLS-SEM and NCA approaches

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      Authors: Kian Yeik Koay , Chee Wei Cheah , Yi Xuan Chang
      Abstract: The main purpose of this study is to explore how online food delivery (OFD) service quality influences customer satisfaction and customer loyalty. A total of 307 useable data collected from existing users of OFD services in Malaysia are used to verify the proposed hypotheses through partial least squares structural equation modelling (PLS-SEM). Necessary condition analysis (NCA) is also conducted to identify the necessary conditions for customer satisfaction and customer loyalty. The PLS results show that five dimensions of OFD service quality, including assurance, maintenance of meal quality and hygiene, reliability, security and system operation, are significant to customer satisfaction. Traceability is found to have no significant influence on customer satisfaction. Furthermore, customer satisfaction is a significant predictor of customer loyalty. The NCA results show that all dimensions of OFD service quality are necessary conditions for customer satisfaction and customer satisfaction is a necessary condition for customer loyalty. Past studies have mainly utilised the sufficiency logic to understand customer satisfaction and customer loyalty in the context of the OFD. This study is the first to perform NCA that relies on necessity logic to identify necessary conditions for customer satisfaction and customer loyalty.
      Citation: British Food Journal
      PubDate: 2022-02-15
      DOI: 10.1108/BFJ-10-2021-1169
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Dietary with a specific enzyme mixture enriches pork in potassium and
           improves its sodium to potassium ratio

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      Authors: Mónica Costa , Marta Madeira , Diogo Coelho , Cátia Falcão , Miguel Mourato , José António Mestre Prates
      Abstract: The purpose of this study was to assess the effect of dietary inclusion of 5% Chlorella vulgaris, individually or supplemented with two carbohydrase mixtures, on pork's mineral profile (calcium, copper, iron, potassium, magnesium, manganese, sodium, phosphorous, sulfur and zinc). Forty male finishing pigs were assigned to four dietary treatments: cereal and soybean meal-based diet (control), control diet with 5% microalga (CCV), CCV diet supplemented with 0.005% of a commercial xylanase and β-glucanase-based complex and CCV diet supplemented with 0.01% of a mixture of four carbohydrate-active enzymes. Pigs were slaughtered after 41 ± 7.8 days of trial and the mineral composition of longissimus lumborum muscle was analyzed using inductively coupled plasma–optical emission spectrometry. When C. vulgaris was supplemented with a four-CAZyme mixture, an increase of total minerals in meat was found due to a higher content of potassium, which led to a decrease of sodium to potassium ratio in pork. However, CCV treatment decreased the amount of calcium and manganese in meat, which was likely due to a lower bioavailability of these minerals in the diet. Considering the imbalance of sodium and potassium in most Western diets and the increasing occurrence of cardiovascular diseases in the population, the improvement of meat quality caused by a reduction of sodium to potassium ratio might help to reduce the prevalence of high blood pressure and cardiovascular diseases, having thus benefits for consumers' health.
      Citation: British Food Journal
      PubDate: 2022-02-15
      DOI: 10.1108/BFJ-12-2021-1285
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • All we want is authentic beer: the role of geographic communities and
           authenticity on breweries' reactions to competition

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      Authors: Margarita Cruz , Nikolaus Beck
      Abstract: The purpose of this paper is to show how authenticity limits businesses' responses to competition in the food and beverage industry. This paper focuses on a unique dataset of over 300 breweries and more than 1.300 beer drinkers in Franconia (Germany) to test the impact of authenticity on firms' reactions to competition within geographic communities. The paper uses ordinary least squares (OLS) and fractional logit models. The findings reveal that breweries tend to enlarge their product portfolio by introducing non-authentic products as a response to competition in geographic communities, while reducing their product diversity and engagement in non-authentic segments when preferences for authenticity prevail in the geographic community. The findings further suggest that in geographic communities where both competition and preferences for authenticity are present, firms tend to keep their product portfolios narrow and withdraw non-authentic products even when product proliferation strategies would be more efficient to deal with competition. This paper offers novel insights on the impact of authenticity on product proliferation strategies for food and beverage businesses. By showing that expectations on authenticity can constrain firms' product portfolio even in the presence of competition, this paper contributes to contemporary discussions in the fields of strategic management and organization theory about the role of authenticity for food and beverage firms. Unlike previous studies focusing on the benefits of authenticity for firms, the present study is one of the first ones to highlight the negative spillovers of authenticity for firms operating in the food and beverage industry.
      Citation: British Food Journal
      PubDate: 2022-02-14
      DOI: 10.1108/BFJ-06-2021-0700
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Are sake brewers and marketers sending the wrong message to consumers'

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      Authors: Ryan P. Smith , Forest Ma , Bob McKercher , Watson Maceo Baldwin
      Abstract: This study investigates Hong Kong “consumers” sake tasting preferences, willingness to pay and how information commonly found on the bottle or menu affects these attributes. This study took place inside a four-star hotel lobby restaurant. Convenience sampling was used to collect 184 valid responses from Hong Kong residents. Respondents were given four sakes two blind and two with common information found on the bottles and asked to rate each one independently. The results suggest that alcohol content is the most crucial attribute in assessing the overall liking for consumers. In addition, information currently provided by producers and brewers has a negative effect on all assessment attributes and overall liking, but a positive effect on willingness to pay. Sake producers, brewers, marketers, and hotel food and beverage managers should reconsider marketing strategies and the type of information provided to send better signals, increase “consumers” assessment and their overall liking. The results of this study suggest that sake brewers may want to advertise the alcohol content better to achieve higher satisfaction. Consumers taste preferences for sake are not well understood. By applying the signalling theory the study results filled an information gap by examining how sake information commonly found on labels affects hotel guests tasting preferences and willingness to pay.
      Citation: British Food Journal
      PubDate: 2022-02-11
      DOI: 10.1108/BFJ-06-2021-0643
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Forecasting blockchain adoption in supply chains based on machine
           learning: evidence from Palestinian food SMEs

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      Authors: Ihab K. A. Hamdan , Wulamu Aziguli , Dezheng Zhang , Eli Sumarliah , Kamila Usmanova
      Abstract: This paper seeks to discover whether the technical, organisational and technology acceptance model (TAM) factors will significantly affect the adoption of blockchain technology (ABT) amongst SMEs. The research employs structural equation modelling (SEM) and a machine learning approach to identify factors influencing the ABT behaviour that leaders can use to predict the prospect of the ABT in their enterprises. Information was collected from 255 respondents representing 166 SMEs in the food industry, Palestine. The analyses reveal that the ABT is positively and significantly shaped by TAM factors: (1) perceived benefits and (2) perceived ease of using blockchain. Simultaneously, the former is significantly influenced by compatibility and upper management support, while the latter is affected by complexity. Finally, education and training affect both factors. This paper is amongst the first attempts to examine the ABT behaviour in the food industry using the integration of SEM and machine learning approach.
      Citation: British Food Journal
      PubDate: 2022-02-09
      DOI: 10.1108/BFJ-05-2021-0535
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • The effect of fixed and growth mindsets on buying sustainable foods

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      Authors: Hassan Rahnama , Peter T.L. Popkowski Leszczyc
      Abstract: Few marketing studies have studied consumer mindsets about sustainable products in developing countries. This paper examines the influence of fixed and growth mindsets on buying sustainable foods in Iran. To reach this goal, the authors designed a conceptual model and specified hypotheses. A non-probability survey of 622 people was conducted through a multistage cluster random sampling from two provinces in north Iran: Gilan and Mazandaran. Data were collected through a face-to-face questionnaire. A chi-square test, confirmatory factor analysis, structural equation modelling, the bootstrapping method and the PLS product-indicator approach were used for analyses. Results show that fixed and growth mindsets have a positive impact on buying sustainable foods. In addition, these two mindsets have a significant effect on consumers' health concerns and warm glow. The study demonstrates that health concerns, environmental values and convenience orientation mediate the relationship between growth mindset and sustainable shopping. However, for a fixed mindset, environmental values are not a mediator. Further, peer influence significantly moderates the effect of both mindsets and motivational variables—environmental values, convenience orientation and warm glow—on purchasing sustainable foods. This study emphasises the critical role of peer influence and motivation factors, including health concern, convenience and warm glow, on purchasing sustainable foods. This research introduces a new framework concerning consumer behaviour, in particular, consumer psychology towards buying sustainable foods.
      Citation: British Food Journal
      PubDate: 2022-02-08
      DOI: 10.1108/BFJ-04-2021-0441
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Food consumption and food waste behaviour in households in the context of
           the COVID-19 pandemic

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      Authors: Jessika Milagros Vásquez Neyra , Mirza Marvel Cequea , Valentina Gomes Haensel Schmitt , Marcos Ferasso
      Abstract: This research aims to understand the behaviour of food consumption and waste in Peruvian households at the beginning of the COVID-19 pandemic. Exploratory research was carried out with Peruvian households, using a descriptive method design. Data were analysed using descriptive and multivariate statistics. A self-administered questionnaire of 60 questions was used, applied by social networks in May 2020, obtaining 418 valid questionnaires. The main findings allow the identification of a behaviour aiming the avoidance of waste and purchasing with a cost–benefit orientation, which is followed by purchase planning, knowledge and use of information on labels, food storage and cooking skills. For companies in the food sector, relevant information is provided on consumer behaviour. For policymakers, elements are provided for the promotion of responsible consumption and zero waste. For the academy, an explanation is provided of how and in what way crises influence the behaviour of food consumption and waste. Environmental-friendly and responsible consumption behaviour need to be supported, as well as to make consumers aware of the costs of food waste. These measures could be fostered by collective action that includes different actors – from civil society, the private and public sectors – and contribute to a sustainable solution, focused on improving consumption patterns and food waste. The novelty of this research is based on exploring the understanding of the existing relation among food consumer behaviour, in a context of crisis, towards food waste prevention and avoidance, cost–benefit orientation and the knowledge about labelling, storage and handling.
      Citation: British Food Journal
      PubDate: 2022-02-08
      DOI: 10.1108/BFJ-07-2021-0798
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • An analysis of public opinions regarding Internet-famous food:
           a 2016–2019 case study on Dianping

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      Authors: Cen Song , Li Zheng , Xiaojun (Gene) Shan
      Abstract: Internet-famous food (also known as “online celebrity” food) is very popular in the digital age. This study aims to investigate consumer attitudes and understand consumer behavior towards Internet-famous food. The authors collected 136,835 online comments regarding “Internet-famous food” from Dianping platform between 2016 and 2019 using a web scraper. A sentiment lexicon for Internet-famous food was constructed, and sentiment analysis is further conducted to understand consumer attitudes. Additionally, the authors use topic analysis and time series analysis to study consumer behavior. Sentiment analysis showed that the number of consumers' comments decreased over time with the attitudes being overall positive, and the Internet-famous food industry has a positive prospect; time series analysis showed that the consumption of Internet-famous food was not affected by the season; topic analysis showed that consumers' comments on Internet-famous food were rich with a large variety, covering food categories, brand, quality, service, environment and price. To the authors’ knowledge, limited research has focused on public opinions regarding “Internet-famous food”. This is the first study on consumer behavior towards Internet-famous food. This article provides a unique insight into the purchasing behavior and attitude of Chinese Internet-famous food consumers through text mining.
      Citation: British Food Journal
      PubDate: 2022-02-02
      DOI: 10.1108/BFJ-05-2021-0510
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • -glucan rich functional instant (porridge) premix from barley flour using
           extrusion: investigating effect of varied moisture and barrel temperature
           levels using response surface approach

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      Authors: Abida Jabeen , Nusrat Ajaz , Nusrat Jan , Tawheed Amin , Gousia Gani , Omar Bashir , Quraazah Akeemu Amin
      Abstract: Throughout the world, there has been a dramatic increase in the demand for functional food products. Owing to the health benefits of barley, its utilization was explored for the development of β-glucan rich functional instant talbina (porridge). The present research was, therefore, undertaken with an aim to optimize the extrusion conditions for development of instant talbina premix and evaluate its functional and quality characteristics. The independent variables i.e. barrel temperature (105–125°C) and feed moisture (12–20%) were studied to determine their influence on the system parameter i.e. specific mechanical energy and product characteristics i.e. bulk density, breaking strength, water absorption index, expansion ratio, water solubility index, L*, a* and b* by employing a central composite rotatable design. All the quality parameters were significantly (p 
      Citation: British Food Journal
      PubDate: 2022-02-01
      DOI: 10.1108/BFJ-06-2021-0662
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Integrating agriculture and industry 4.0 under “agri-food 4.0” to
           analyze suitable technologies to overcome agronomical barriers

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      Authors: Charvi Arora , Aditya Kamat , Saket Shanker , Akhilesh Barve
      Abstract: The main intention of this paper is to analyze various factors hindering the growth of the agricultural supply chain and several industry 4.0 technologies to eliminate the same. In addition to a detailed assessment on the implementation of these technologies in agriculture, this manuscript also presents a priority list providing a rank to them based on the relative efficiency of these advancements in addressing these obstacles. This research proceeds with a two-step process. The particular barriers in the agriculture supply chain and industry 4.0 technologies are determined in the first step. Next, the proposed framework, a combination of data envelopment analysis (DEA) and analytic hierarchy process (AHP), i.e. DEA-AHP, is used to determine a hierarchical structure for the factors and the relative productive efficiencies of the alternatives. The DEA methodology gives a performance analysis of various decision-making units. At the same time, AHP helps in evaluating alternatives weights based on numerous criteria, allowing us to categorize their importance further. This study reveals how the involvement of technological advancements in agriculture can help manage the supply chain more efficiently. It also justifies how the large quantities of data generated can handle these increasing challenges in the agricultural supply chain. The results of this study provide a priority list of alternatives based on their final weights. This ranking system can help farmers and the government select the best-suited technology for bringing automation into the agricultural supply chain. This research is unique as it analyes the general factors hindering the development of the agriculture supply chain while simultaneously providing a list of alternatives based on their relative efficiencies. The study enriches existing literature by providing an analytic approach to determine the weightage of various critical success factors that can help improvise and entrust the real and undeniable requirements of consumers, suppliers and producers.
      Citation: British Food Journal
      PubDate: 2022-01-28
      DOI: 10.1108/BFJ-08-2021-0934
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Quality evaluation of gluten-free flat bread prepared by using rice and
           millet flour

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      Authors: Azza A. Omran , Saad A. Mahgoub
      Abstract: Due to the need and interest of gluten-free products for celiac disease (CD) patients, the study aims to estimate the effect of the substitution of rice flour with millet flour in the presence of sweet lupin and sweet potato powder in gluten-free blends and the impact of the produced blends on gluten-free flat bread quality. Seven gluten-free blends (B1, B2, B3, B4, B5, B6 and B7) were prepared with different percentages of rice flour (50–80%) and millet flour (5–35%), 10% sweet lupin and 5% sweet potato powder. Physicochemical analysis and particle size of gluten-free blends were evaluated. The resulted gluten-free bread samples were analyzed for chemical composition, color parameters and staling as well as sensory evaluation. Results indicated that substitution of rice flour with millet flour increased protein, fat, ash, crude fiber, calcium, zinc and iron contents of flour blends, while total carbohydrates content, water holding capacity (WHC) and oil holding capacity (OHC), bulk density, L*, a* and b* values were decreased with increasing millet flour substitution. In addition, substitution with millet flour significantly increased (p 
      Citation: British Food Journal
      PubDate: 2022-01-28
      DOI: 10.1108/BFJ-11-2021-1215
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Well-being and its associated factors among migrant workers in food and
           beverage industry: a cross-sectional study in China

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      Authors: Bo Zhang , Xiaomei Cai , Jun (Justin) Li , Biao He
      Abstract: Drawing upon Hofstede's cultural dimensions theory, a comprehensive model exploring the relationships among four distinct culture values and their influence on employees' turnover intention through the mediating roles of organizational commitment and organizational citizenship behavior was developed and tested. This study covers 585 migrant workers from nine countries who work in the food and beverage industry in Guangzhou, China. Structural equation modeling (SEM) was used to analyze the data collected from these migrant workers. The results reveal that (1) among the four culture values, only uncertainty avoidance, collectivism orientation and masculinity orientation significantly affect organizational commitment and organizational citizenship behavior, (2) organizational commitment is significantly positively related to organizational citizenship behavior and (3) both organizational commitment and organizational citizenship behavior have a negative direct effect on turnover intention, while organizational citizenship behavior has a stronger impact on migrants' turnover intention than organizational commitment. The issue of cultural diversity, particularly among relevant migrant workers in the hospitality industry in developing countries, such as China, needs more attention than ever.
      Citation: British Food Journal
      PubDate: 2022-01-25
      DOI: 10.1108/BFJ-03-2021-0236
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Green innovation in the Latin American agri-food industry: understanding
           the influence of family involvement and business practices

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      Authors: Claudio G. Muller , Fernanda Canale , Allan Discua Cruz
      Abstract: Over the past few years, several scholars have focused on green innovation in the agri-food industry. In line with this research stream, the purpose of this paper is to cover some unexplored areas regarding if stakeholder pressures have a positive influence on family engagement to implement green innovation practices and socially responsible practices. By adopting a qualitative research methodology, mainly based on a multiple case study, this paper seeks to cover some unexplored areas regarding the understanding the relationship between stakeholders, family involvement and business practices in green innovation. The authors analyze eight cases from five Latin American countries selected, all are family firms focused on agricultural production. Latin American family firms from agri-food industry, have a positive influence from internal/external stakeholder to implement green innovation initiatives and socially responsible practices, that result in short/long term business practices. The originality of the proposed conceptual model stems from the need to overcome the previous theoretical models based on the stakeholder theory, which deals separately with internal/external influence over the firm.
      Citation: British Food Journal
      PubDate: 2022-01-25
      DOI: 10.1108/BFJ-09-2021-0994
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Consumer behaviour in relation to food waste: a systematic literature
           review

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      Authors: Joina Ijuniclair Arruda Silva dos Santos , Denis Silva da Silveira , Marconi Feitas da Costa , Rafael Batista Duarte
      Abstract: The purpose of this systematic literature review (SLR) is to analyse which consumer behaviours are more evident in relation to food waste, in addition to seeking to identify which types of food are most wasted in homes and the methods which have been used by studies for such particularities. In this paper, it was possible to identify the universe of consumer characteristics covering the main contributions to the development of this theme with different points of view. To achieve this goal, the authors performed a SLR according to well-established guidelines set. The authors used tools to partially support the process, which relies on a four-member research team. The authors report on 49 primary studies that deal the lack of planning, excessive purchases and the non-reuse of food leftovers by the consumer as the characteristics most evidenced as a consequence of food waste. Furthermore, fruits, vegetables and bread are the most wasted food. Regarding the most used research methods, some studies in this SLR use the qualitative method, but mostly food waste is analysed using the quantitative method. This SLR is different because it seeks to group different aspects of food waste, mapping not only the consumer’s behavioural characteristics but also seeking to identify the most wasted food. The research contributed to finding theoretical gaps on the subject in favour of reducing waste, based on the findings that demonstrate causing food waste.
      Citation: British Food Journal
      PubDate: 2022-01-25
      DOI: 10.1108/BFJ-09-2021-1075
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Effect of tasting and flavour on chocolate-evoked emotions by consumers

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      Authors: Sara De Pelsmaeker , Xavier Gellynck , Koen Dewettinck , Joachim J. Schouteten
      Abstract: There is a growing interest in measuring emotions evoked by food products to gain additional insights in how consumers perceive and choose food products. The aim of this study was to investigate if consumers' emotions are influenced by flavour, gender, consumption habits, actual tasting or consumer attitude towards a product. Chocolate was chosen as the product under study as its consumption is associated with evoking several emotions. During a between-subjects experiment at a local food fair, consumers (n = 910) evaluated either the name “chocolate”, plain dark chocolate or raspberry flavoured dark chocolate. Participants rated the intensity of 24 emotions and answered the 24 statements of the Attitude to Chocolate Questionnaire. The results showed that sensory characteristics have a significant influence on the emotional profiles whereas no difference was found between tasting and not tasting. Gender and prior liking had little to no influence. Finally, the results suggested that consumption frequency and attitudes towards chocolate did have an influence on the emotional profiles. The results show that producers should try to evoke positive emotions which could be emphasised through marketing. Gender differences for emotional profiling advocate that future research should not only analyse global results but also separately analyse by gender. Moreover, usage frequency and attitudes towards chocolate had an impact on the emotions meaning that future research should consider those when setting up research. This study further contributes to the growing literature on emotions. It examines the added value of actual tasting chocolate while prior research focuses either just names or just sensory evaluation. Also, this paper further explores to which extent flavour, gender, consumption habits and attitude impact the emotional associations of chocolate.
      Citation: British Food Journal
      PubDate: 2022-01-20
      DOI: 10.1108/BFJ-07-2021-0834
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Assessment of the nutritional value of vending machine products
           and associated purchasing behavior in Lebanese universities

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      Authors: Berna Rahi , Fatima Bilal Kawtharani , Ali M. Hassan , Hussein F. Hassan
      Abstract: The aim is to evaluate the nutritive value of vended machine items at university campuses in Lebanon and to explore the factors associated with the use of vending machines among students. Campuses (n = 32) were screened for the presence of vending machines, and items sold in those machines (n = 21) were observed and assessed for their nutritive value. Also, a convenient sample of 603 students completed a web-based questionnaire investigating the association between the use of vending machines with the eating habits and body composition. Independent t-tests or chi-square, in addition to non-parametric test (Mann–Whitney) were conducted. Significance level of 0.05 was used. Vending machine snacks sold in 20 out of 21 universities were high in sugar (32.1 g/100 g), fat (29 g/100 g) and saturated fat (10.5 g/100 g), while for beverages, 20% of the universities had them high in sugar (9.5 g/100 ml), fat (2.9 g/100 g) and saturated fat (1.7 g/100 g). The use of vending machines around campus was associated with significantly higher weekly consumption of crisps, savory snacks and milk. The majority of the participants were vending machine users (77.1%). Vending machine users had a higher weekly consumption of crisps and savory snacks (3.6 ± 4.3 vs 2.3 ± 3.3; p = 0.008) and a higher weekly consumption of milk (4.0 ± 4.2 vs 3.0 ± 3.6; p = 0.036). No study has determined the nutritive value of vending machines in universities in Lebanon, nor investigated the associated factors with their use.
      Citation: British Food Journal
      PubDate: 2022-01-20
      DOI: 10.1108/BFJ-08-2021-0887
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • The role of communication in restaurant crowdfunding success

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      Authors: Antonio Salvi , Nicola Raimo , Felice Petruzzella , Filippo Vitolla
      Abstract: In recent years, crowdfunding is assuming an increasingly central role in the development of business projects as an alternative financing tool to traditional sources. This study analyses the role of communication in the success of crowdfunding campaigns in the restaurant sector in the European context. This study conducts a regression analysis on a sample of 442 European restaurant crowdfunding projects launched on the Kickstarter platform in a time period spanning from 2014 to 2021. More specifically, this study uses a logistic regression model to test the impact of communication on the success of restaurant crowdfunding projects. Empirical results suggest a strong impact of communication, declined in its different forms, on the success of restaurant crowdfunding campaigns. More specifically, they highlight a positive impact of the number of images, number of videos, readability and community orientation of the project description, number of comments and number of updates on the success of restaurant crowdfunding projects. To the best of the authors’ knowledge, this study represents the first research that examines the effect of the communication on the success of restaurant crowdfunding projects conducted in the European context.
      Citation: British Food Journal
      PubDate: 2022-01-17
      DOI: 10.1108/BFJ-07-2021-0797
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Branding advantage of agri-food companies in competitive export markets: a
           resource-based theory

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      Authors: Hashem Aghazadeh , Elham Beheshti Jazan Abadi , Farzad Zandi
      Abstract: The purpose of the present study is to investigate the antecedents of export performance and branding advantage, as a key type of competitive advantage in export markets among entrepreneurs and managers of agri-food exporters. A sample of entrepreneurs from 182 exporting firms of the agriculture and food industry participated in a cross-sectional survey. The data were collected by a self-reporting questionnaire and partial least squares were used to analyse the data and assess the path model. Results revealed that experiential resources strongly promote communication capabilities. Also, communication, distribution and product development capabilities contribute to the creation of the branding advantage in export markets. In addition, a positive relationship between the branding advantage and export performance of agri-food products is confirmed. The study targets exporters of agri-food products. Hence, the results should be interpreted regarding the context of low-technology firms. Further, this paper delineates branding advantage considerations that managers need to account for to achieve effective exporting. Practitioners can efficaciously exploit resources to achieve a competitive advantage, considering that they focus on building capabilities, and in particular, communication capabilities. The present study highlights the role of the branding advantage as an important type of competitive advantage in international entrepreneurship and export markets. It attempts to examine the combined relationships of resources and capabilities with branding advantage and export performance.
      Citation: British Food Journal
      PubDate: 2022-01-17
      DOI: 10.1108/BFJ-08-2021-0952
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Consumers’ attitude towards honey consumption for its health benefits:
           first insights from an econometric approach

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      Authors: Raffaele Zanchini , Simone Blanc , Liam Pippinato , Giuseppe Di Vita , Filippo Brun
      Abstract: As is well known, there are several aspects that characterise honey consumption and the reasons for purchasing it. Despite this, little attention has been paid to the drivers that move consumers towards the use of honey for its health benefits and therapeutic properties. The aim of this study is to define which drivers move the consumption of honey for its health benefits. The study, conducted on 640 Italian honey consumers, applied inferential tests (Chi-square) and an econometric model (logit regression), and showed that about 66% of the respondents stated that they consume honey for its health properties. The main drivers of honey consumption are both among the intrinsic (Colour) and extrinsic (Origin and Organic certification) attributes of the product. What also emerges is that the propensity to consume honey for health purposes is influenced by the consumer characteristics and habits, such as Age cohort, Gender, BMI and Large retail buyer. Moreover, we observed that consumption is influenced by BMI but not by lifestyle characteristics such as sport and diet. This study could be a support tool for policymakers who are interested in promoting good nutrition and improving public health, since there is great interest in the functional properties of foods and the need to enhance the value of products, while at the same time ensuring consumer protection.
      Citation: British Food Journal
      PubDate: 2022-01-17
      DOI: 10.1108/BFJ-09-2021-0992
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Forecasting the next revolution: food technology’s impact on consumers'
           acceptance and satisfaction

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      Authors: Nuria Recuero-Virto , Cristina Valilla-Arróspide
      Abstract: In a sector that needs to satisfy a fast-increasing population, advancements like cultivated meat and bio-circular economy are basic to sustain the industry and the society. As innovations are key for economic and social progress, it is crucial to understand consumers' position on this matter. Based on text data mining, 7,030 tweets were collected and organised into 14 different food-related topics. Of the total, 6 of these categories were positive, 5 were negative and 3 were neutral. In total, 6 categories related to food technologies were positively perceived by Twitter users, such as innovative solutions and sustainable agriculture, while 5 like the virtual dimensions of the industry or crisis-related scenarios were negatively perceived. It is remarkable that 3 categories had a neutral sentiment, which gives ground to improvement before consumers have a negative opinion and consequently will be more complicated to change their minds. Technological innovations are becoming predominant in the food industry. The SARS-CoV-2 pandemic has made the sector improve even faster. Traditional methods needed to be substituted and technologies such as robots, artificial intelligence, blockchain and genetics are here to stay.
      Citation: British Food Journal
      PubDate: 2022-01-14
      DOI: 10.1108/BFJ-07-2021-0803
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Consumer decision journey for online group buying: psychological and
           intentional procedure perspectives

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      Authors: Shu-Chiung Lin , Hsiao-Ting Tseng , Farid Shirazi
      Abstract: This study investigates the relationship between buyers’ psychological antecedent and repurchase intentions in online group buying. Considering and evaluating pre-purchase, the authors measure the buyers’ overall experience of online group buying through their perceived value (PV) and risk. This study examines the influence of PV and perceived risk (PR) on positive electronic word-of-mouth (eWoM) communication and repurchase intention in online group buying. The authors verify the research model using SPSS and the structural equation modeling-partial least square (SEM-PLS) to analyze 839 convincing respondents. This quantitative research provides insights into online group buying, including the food industry. The results demonstrate that the buyers’ PV of online group buying enhanced positive eWoM communication and repurchase intention. The willingness of buyers to spread positive eWoM indicates their recognition and satisfaction with a product or brand. Thus, they have the behavioral intention to repurchase in online group buying. The study found that while positive eWoM communication significantly impacts repurchase intention, PR negatively affects PV. The research provides theoretical and practical implications at the end of the study. This study has some limitations. First, the study only used PV and PR to measure consumers’ considerations and evaluations of the initial stage in the consumer decision journey. Future studies can include more dimensions that may further affect these considerations and assessments to verify the research model. Second, the study only used positive eWoM communication to measure the “enjoy-advocate-bond” of consumption and usage in the post-purchase stage. The study proposes the sequential relationship in the psychological decision procedure of participating in online group buying and provides valuable managerial implications for managers operating online group buying on third-party platforms. The findings provide good knowledge for the food industry to stay connected with customers and develop their satisfaction.
      Citation: British Food Journal
      PubDate: 2022-01-14
      DOI: 10.1108/BFJ-12-2021-1277
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Sustainability and authenticity: are they food risk relievers during
           the COVID-19 pandemic'

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      Authors: Veronica Marozzo , Marta Meleddu , Tindara Abbate
      Abstract: The study jointly investigates sustainability and authenticity concepts in the food context during the COVID-19 outbreak with a fourfold objective: (1) understanding whether sustainability and authenticity are equivalent concepts in consumers' perceptions; (2) advancing knowledge on the role played by them about food frauds' perception; (3) investigating whether these concepts are considered as “risk relievers” by consumers, (4) comparing the concepts to understand which one has a greater weight on the consumer's perception. The study adopts a Combination of a Uniform and a shifted Binomial distribution (CUB models) on data gathered in Spain between June and August 2020 through an online questionnaire. The findings reveal that: (1) consumers perceive sustainability and authenticity as different concepts in the food context and (2) as two important indicators of fraud protection of a product for consumers; (3) besides, authenticity is seen as a “risk reliever” in buying a food product, as well as sustainability, (4) although results underline high uncertainty in the latter case. By considering that the COVID-19 outbreak seriously threatens food safety, security and nutrition, this research elucidates the relevant role of food sustainability and authenticity concepts as “risk relievers” in terms of food frauds and negative issues related to COVID-19.
      Citation: British Food Journal
      PubDate: 2022-01-12
      DOI: 10.1108/BFJ-05-2021-0495
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Examining the influential factors of consumer purchase intentions for
           blockchain traceable coffee using the theory of planned behaviour

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      Authors: Symeon Dionysis , Thomas Chesney , Derek McAuley
      Abstract: Given the increasing industry interest in blockchain technologies for supply chain management and product traceability, this paper aims to investigate consumer purchasing intentions for blockchain traceable coffee and their psychosocial antecedents, utilising an extended model of the theory of planned behaviour (TPB). An online questionnaire study of 123 participants was deployed, using two traceability systems (one based on blockchain and one on a more established traceability certification) for organic coffee. Adding variables such as environmental protections, trust and habits significantly increased the predictive power of TPB. The results suggest that attitude, perceived behavioural control and environmental protections drive intentions to purchase blockchain traceable coffee. Apart from establishing the factors affecting consumer intentions for blockchain traceable coffee, this study validates the TPB as a model of explaining coffee purchasing intentions and provides evidence of new variables that can significantly increase the model's predictive power. The proposed format of presenting traceability information along with the significant variables revealed in our study can function as a guide for designing product features and marketing strategies for blockchain traceable organic coffee. Increasing consumer awareness on product traceability will also play a crucial role in the success of these products. This study is the first to explore consumer purchasing intentions for blockchain traceable coffee and establish the psychosocial variables behind them contributing, in that way, to an understudied area in academic literature as well as providing insights for a more consumer-centric design of such products.
      Citation: British Food Journal
      PubDate: 2022-01-12
      DOI: 10.1108/BFJ-05-2021-0541
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • The role of expert judgments in wine quality assessment: the mismatch
           between chemical, sensorial and extrinsic cues

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      Authors: Eva Parga-Dans , Pablo Alonso González , Raimundo Otero-Enríquez
      Abstract: The complexity in determining the quality of a credence good like wine increases due to the lack of mandatory ingredient labeling. This has generated a significant information asymmetry in the wine market, leading consumers to delegate their purchase decisions to expert rankings and wine guides. This paper explores whether expert assessments reduce the information asymmetry caused by the absence of ingredient labeling in the wine market. By employing analysis of variance (ANOVA) in a sample of 304 wines included in the Wine Guide of the Spanish Consumers Organization (OCU), this paper assesses the extent to which expert assessments based on sensory evaluations converge with the objective cues provided by laboratory analysis in wine quality evaluations. Results reveal a mismatch between expert assessments and laboratory analyses. Chemical aspects such as SO2 levels or volatile acidity, sensorial factors such as intensity and persistence, and extrinsic variables such as the region of origin or wine type play an important role in the quality ranking of wines. These findings call for the inclusion of objective intrinsic cues in expert sensory assessments to provide consumers reliable information about wines and to resolve the apparent dissonances in wine quality assessments.
      Citation: British Food Journal
      PubDate: 2022-01-11
      DOI: 10.1108/BFJ-04-2021-0373
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • The link between company performance and supply chain orientation from the
           perspective of halal SMEs

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      Authors: Kamila Usmanova , Daoping Wang , Eli Sumarliah , Fauziyah Fauziyah
      Abstract: This study aims to examine the links between company performance (CP) and supply chain (SC) orientation considering halal small and medium-sized enterprises (SMEs) in Kazakhstan. The SC orientation framework integrates three aspects to determine CP, i.e. credibility, commitment and top management support. Halal SMEs were reviewed; 271 valid responses were obtained and scrutinised, employing the partial least squares structural equation modelling technique. The credibility of SC stakeholders performs the main impact on the CP of halal SMEs in Kazakhstan. Meanwhile, commitment and top management support show fewer influences, although they significantly impact CP. This study confirms the relationships between SC orientation and CP from the perspective of halal SMEs. The social capital theory was applied to explain these relationships. It is the initial attempt to investigate such relationships in a post-Soviet Union country.
      Citation: British Food Journal
      PubDate: 2022-01-11
      DOI: 10.1108/BFJ-05-2021-0467
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Allergen's labeling of food products: regulatory practices in Morocco

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      Authors: Morad Guennouni , Brahim Admou , Noureddine El Khoudri , Aicha Bourrouhouat , Safaa Machraoui , El Khansaa Jasny , Abderraouf Hilali
      Abstract: Allergenic substances cause food allergy, which represents a major health issue in most countries. This underlines the importance of considering the products' labeling as well as applying related regulatory practices. The objective of this study was to assess the labeling practices of allergens in food products in Morocco. This cross-sectional survey was conducted on 156 food products collected from four supermarkets in a Moroccan megacity. The data related to the allergen substances (allergen declared, emphasis characters, precautionary allergen labeling) were collected from labels of food products. The number of foods included in this research was 156, of which 7 (4.5%) did not mention the allergy alert. The analysis of the allergy alert in the others sample (149) showed 266 nonconformities, noticed in 112 (71.8%) products. The labeling emphasis characters were observed in 33.3% of products, and only 13.5% mentioned “contains allergen” as a mandatory statement to declare the presence of allergens. Allergic alerts found in places concealed, removable by the opening of the seal or difficult to see were observed in 28.9%. The use of a precautionary allergen labeling statement was noticed in 40.4% of products. Moroccan regulations on food allergens are demanding like those of the European Union and more demanding than those of most African countries. However, the application of this regulation remains unsatisfactory and 266 non-conformities were found in 112 (71.8%) products. The absence of emphasis characters and the declaration in inappropriate places represent the most observed non-conformities. Therefore, Moroccan manufacturers must strictly adhere to regulations to avoid exposure of predisposed consumers to potentially threatening allergenic substances.
      Citation: British Food Journal
      PubDate: 2022-01-11
      DOI: 10.1108/BFJ-05-2021-0533
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Agri-food entrepreneurship. Harvesting, growing and reseeding the orchard
           through a bibliometric study

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      Authors: Damiano Petrolo , Mohammad Fakhar Manesh , Massimiliano Matteo Pellegrini , Giulia Flamini
      Abstract: Scholarly literature on entrepreneurial activities in the agri-food sector has flourished over the years in several different ways. This study uses the metaphor of an orchard to describe how this stream of literature has evolved from its initial “seeds” to the rich and diversified “fruits” of current debate. It is now time to harvest and catalogue these “fruits”. This study aims to map out and systematise the current stock of knowledge on agri-food entrepreneurship, so as to identify gaps and thus “plant” new seeds for the future of the “orchard”. To identify thematic clusters, this study used a bibliometric analysis coupled with a systematic literature review performed over a dataset of 108 peer-reviewed articles. The results revealed six thematic clusters related to agri-food entrepreneurship: ecosystems, formal and informal institutions; contextual entrepreneurial practices; community and stakeholders’ engagement; barriers and opportunities; entrepreneurial orientation; and sustainable entrepreneurship. After investigating each of them, this study created a framework to highlight future avenues through which the topic could be further developed. To the best of the authors’ knowledge, this study is the first of its kind to systematise, analyse and critically interpret the literature concerned with agri-food entrepreneurship.
      Citation: British Food Journal
      PubDate: 2022-01-11
      DOI: 10.1108/BFJ-08-2021-0954
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Using bibliometric analysis to map innovative business models for vertical
           farm entrepreneurs

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      Authors: Paolo Pietro Biancone , Valerio Brescia , Federico Lanzalonga , Gazi Mahabubul Alam
      Abstract: This paper aims to explore the literature on vertical farming to define key elements to outline a business model for entrepreneurs. The research aims to stimulate entrepreneurship for vertical farming in a smart cities' context, recognising urban agriculture as technology to satisfy increasing food needs. The research conducts a structured literature review on 186 articles on vertical farming extracted from the Scopus. Moreover, the bibliometric analysis revealed the descriptive statistics on this field and the main themes through the authors' keywords. Different perspectives showed the multidisciplinary nature of the topic and how the intersection of different skills is necessary to understand the subject entirely. The keywords analysis allowed for identifying the topics covered by the authors and the business model's elements. The research explores a topic in the embryonic stage to define key strands of literature. It provides business model insights extending George and Bock's (2011) research to stimulate entrepreneurship in vertical farming. Limitations arise from the sources used to develop our analysis and how the topic appears as a frontier innovation. Originality is the integration of literature strands related to vertical farming, highlighting its multidisciplinary nature to provide a holistic understanding of the themes. In smart cities' context, innovations allow traditional business models to be interpreted in a novel perspective and revealed the elements for transforming vertical farming from innovative technology to an effective source of food sustenance. Finally, the paper suggests a new methodology application for the analysis of word clusters by integrating correspondence analysis and multidimensional scaling analysis.
      Citation: British Food Journal
      PubDate: 2022-01-10
      DOI: 10.1108/BFJ-08-2021-0904
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Clean and green: the relevance of hotels' website quality and
           environmental management initiatives for green customer loyalty

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      Authors: Hongzheng Sun , Sarminah Samad , Shafique Ur Rehman , Muhammad Usman
      Abstract: Customers' focus increasingly turns to the green practices of firms. Organizations need to rethink their strategies and position themselves concerning their environmental responsibility. The idea behind this study is to observe the influence of hotel website quality and hotel environmental management initiative (HEMI) on green customer loyalty in the Pakistan hotel industry with the mediating role of green trust (GT) and green satisfaction (GS). The study is quantitative, and partial least squares structural equation modelling followed to test the proposed hypotheses. A total of 542 questionnaires were used for analysis through SPSS 25.0 and SmartPLS 3.2.9. The findings confirm the proposed positive influence of hotel website quality and HEMI on green customer loyalty. Moreover, GT and GS significantly mediate the relationship, further enhancing the relevance of green practices for hotels. Hotel management can get maximum customer loyalty to concentrate on hotel website quality, HEMI, GT and GS. This study aims to develop a research model to incorporate hotel website quality, HEMI, GT, GS and green customer loyalty by using signalling theory and natural resource-based view theory that prior studies ignored.
      Citation: British Food Journal
      PubDate: 2022-01-07
      DOI: 10.1108/BFJ-09-2021-1002
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Italian wine sustainability: new trends in consumer behaviors for the
           millennial generation

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      Authors: Patrizia Gazzola , Daniele Grechi , Enrica Pavione , Gloria Gilardoni
      Abstract: The role of sustainability is predominant in many aspects of consumer purchasing decisions. Millennials and young people are, in this field, potential players who buy and consume wine with ecosustainable decisions but, in the literature, these aspects are analyzed with nonuniform findings. This paper aims to investigate the wine consumption among young people belonging to the millennial generation, Y generation and Z generation considering also the gender. This study uses a questionnaire with 2000 respondents. The data are analyzed to understand consumption decisions in the wine sector. This information is analyzed through descriptive and inferential statistics (hypothesis test and multiple regression). The results of the paper show a clear propensity to be sustainable of the young generation compared with the elderly, highlighting the role of Millennials. Moreover, considering gender, there is a greater sustainable wine tendency (considering both the environmental and the economic/decisional component) in female compared with male. This work reflects the Italian reality of the pre-COVID-19 period. Obviously, the pandemic situation and the geographic scenario analyzed could change the results of a second wave of the survey. This study contributes to improve the knowledge concerning the wine consumption habits of Italian young generations. The paper manages to underline the different aspects of sustainability in the wine purchasing decisions by young consumers by focusing on the considered generations.
      Citation: British Food Journal
      PubDate: 2022-01-06
      DOI: 10.1108/BFJ-05-2021-0493
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Drought assessment in paddy rice fields using remote sensing technology
           towards achieving food security and SDG2

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      Authors: Hadi Shams Esfandabadi , Mohsen Ghamary Asl , Zahra Shams Esfandabadi , Sneha Gautam , Meisam Ranjbari
      Abstract: This research aims to monitor vegetation indices to assess drought in paddy rice fields in Mazandaran, Iran, and propose the best index to predict rice yield. A three-step methodology is applied. First, the paddy rice fields are mapped by using three satellite-based datasets, namely SRTM DEM, Landsat8 TOA and MYD11A2. Second, the maps of indices are extracted using MODIS. And finally, the trend of indices over rice-growing seasons is extracted and compared with the rice yield data. Rice paddies maps and vegetation indices maps are provided. Vegetation Health Index (VHI) combining average Temperature Condition Index (TCI) and minimum Vegetation Condition Index (VCI), and also VHI combining TCImin and VCImin are found to be the most proper indices to predict rice yield. The results serve as a guideline for policy-makers and practitioners in the agro-food industry to (1) support sustainable agriculture and food safety in terms of rice production; (2) help balance the supply and demand sides of the rice market and move towards SDG2; (3) use yield prediction in the rice supply chain management, pricing and trade flows management; and (4) assess drought risk in index-based insurances. This study, as one of the first research assessing and mapping vegetation indices for rice paddies in northern Iran, particularly contributes to (1) extracting the map of paddy rice fields in Mazandaran Province by using satellite-based data on cloud-computing technology in the Google Earth Engine platform; (2) providing the map of VCI and TCI for the period 2010–2019 based on MODIS data and (3) specifying the best index to describe rice yield through proposing different calculation methods for VHI.
      Citation: British Food Journal
      PubDate: 2022-01-06
      DOI: 10.1108/BFJ-08-2021-0872
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Determinants of entrepreneurial alertness: towards sustainable
           agribusiness development

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      Authors: Nematollah Shiri , Hossein Mehdizadeh , Mojgan Khoshmaram , Hossein Azadi
      Abstract: Entrepreneurship is known to be important to the economy, and many scholars across the globe have researched it from a number of viewpoints. Currently, there is a need for an academic study to explore this area by combining sustainability value creating practices and the efforts of current entrepreneurs towards the said target, particularly in the case of the agricultural sector. While the entrepreneurship studies have mostly focused on the determinants of entrepreneurial opportunity recognition, few studies have attempted to analyze the factors influencing the entrepreneurial alertness (EA) of students, especially in relation to agricultural students. To fill this gap, this work investigated the impact of human and social capital on EA among the students of agricultural higher education in Iran. The sample consisted of 254 agricultural students in higher education from Ilam province in the Islamic Republic of Iran, selected by the stratified random sampling method for the study. Modeling of structural equations was used in inferential statistics. According to the results of the trial, human resources and social capital (SC) have been seen to have a strong, optimistic and measurable impact on EA. Key findings also show that human capital (HC) has an indirect, optimistic and important effect on EA through the mediator role of SC. Establishing higher education science teams, groups, networks and associations can foster opportunities to create and develop relationships and communication between agricultural students and entrepreneurs. These findings illustrate the value of human and social resources in fostering entrepreneurship alertness among Iranian students of agricultural higher education. Considering the research results, the authors recommend some theoretical and realistic implications and suggestions for ways of promoting and increasing EA among farm students to encourage sustainable growth of agricultural careers in western Iran.
      Citation: British Food Journal
      PubDate: 2022-01-05
      DOI: 10.1108/BFJ-07-2021-0825
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Prevalence of malnutrition among women and adolescent girls: impact of
           urbanization in rural–urban interface of Bangalore

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      Authors: Veerabhadrappa Bellundagi , K.B. Umesh , B.C. Ashwini , K.R. Hamsa
      Abstract: India is facing a double burden of malnutrition, i.e. undernutrition and obesity. Women and adolescent health and nutrition are very relevant issues which have not received much attention it deserves in India, especially in the context of a girl child. Hence, the purpose of this study is to assess malnutrition among women and adolescent girls as well as the associated factors. An attempt was made to assess malnutrition among women and adolescent girls and associated factors. The required data was collected from the north (616) and south transects (659) sample households of Bangalore constituting a total sample size of 1,275. The data was analyzed by adopting multiple linear regression and multinomial logistic regression analysis using STATA software. The effects of this study simply confirmed that, urbanization had an instantaneous effect on dietary repute of women and adolescent girls, while transferring throughout the gradient from rural to urban with the growing significance of weight problems and obese. In adolescent girls, about 31% were underweight followed by normal weight and overweight across rural–urban interface of Bangalore. The factors such as education, consumption of meat and animal products, a dummy for urban, diabetes and blood pressure were significantly and positively influencing the nutritional status (Body Mass Index) of women across rural–urban interface. While consumption of vegetables, wealth index and per capita income had a positive and significant influence on the nutritional status of adolescent girls. With limited studies and data available in Karnataka, especially in Bengaluru, one of the fastest growing cities in the world. Against this backdrop, the study was conducted to assess the prevalence of malnutrition among women and adolescents and its association with various socio-economic variables.
      Citation: British Food Journal
      PubDate: 2022-01-04
      DOI: 10.1108/BFJ-03-2021-0281
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Raw milk collection in Ireland: insights into the challenges
           facing the industry

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      Authors: Seán O'Callaghan , Declan O. Connor , David Goulding
      Abstract: This paper provides insights into national practices used to schedule, collect and manage the transportation infrastructure of raw milk by Irish processors. A survey was designed and distributed to 14 processors, collecting details regarding suppliers, seasonality, costs per litre, planning, processing sites and emissions related to milk collection. Irish raw milk transportation costs €95 million per annum, with an average weighted cost of 1.1 cents per litre. Primary route clustering of suppliers is based on farm location. Typically, collections employ forty-eight-hour rotas. Just three of the processors reported transportation emissions data. A disjointed approach to the adoption of scheduling and transportation technology was revealed. Given the broad scope of the survey covering financial, operational and environmental aspects of milk collection, it was challenging to find a single representative such as a transport manager who could be tasked with responding to the entire survey. Future research may consider a more focused interview-based approach with the various stakeholders to provide a more in-depth analysis. Processors can gain an improved understanding of diversified milk collection methods. The research supports policymakers in considering environmental issues related to milk transportation. Costs could be reduced if transportation was better managed collectively with benefits accruing to the industry, suppliers and wider rural community. Stakeholders will need to address aspects of responsibility concerning environmental issues going forward. In this paper the authors recognise the environmental cost of milk collection. By improving the transportation infrastructure, this will have a positive impact on society in general. The paper highlights the unique challenges and extends present knowledge in relation to milk collection; thus, this paves the way for new approaches to raw milk transportation.
      Citation: British Food Journal
      PubDate: 2022-01-04
      DOI: 10.1108/BFJ-05-2021-0499
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Front-of-pack nutrition labels: perceptions and preferences of Brazilian
           adult consumers

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      Authors: Ana Claudia Mazzonetto , Ana Carolina Fernandes , Aretusa Dias de Souza , Vanessa Mello Rodrigues , Tailane Scapin , Paula Lazzarin Uggioni , Marcela Boro Veiros , Greyce Luci Bernardo , Rossana Pacheco da Costa Proença
      Abstract: This study aimed to examine the perceptions and preferences of Brazilian adult consumers about four different front-of-pack (FOP) food labeling systems proposed by the Brazilian National Health Regulatory Agency. This is a qualitative study conducted with 33 participants allocated in six focus groups. Four different types of FOP labels were displayed on processed and packaged bread: three interpretive warning labels (black triangle, black octagon and red ellipse) and a hybrid model (nutritional traffic light). Thematic analysis was used to identify the key topics addressed by participants. Three topics were identified: label design, clarity and precision of information. The results demonstrated an influence of labels on product development and consumers' food choices. Most participants expressed a preference for black warning labels and reported the importance of statements endorsed by the Ministry of Health, which provide credibility and could influence food choices. Furthermore, participants agreed that the traffic light system provides more information but is difficult to interpret when comparing products. Warning labels were reported to have the greatest influence on purchase decisions. However, participants were concerned about how to understand the lack of warning labels on some products. The results may help and support the Brazilian Health Regulatory Agency to identify and recommend the most effective FOP labeling system to be adopted in Brazil. Few studies investigating adult consumers' perceptions of different FOP label formats have been conducted in the Brazilian context. Our study contributes to the small pool of evidence on the topic by demonstrating that FOP labels can be helpful for consumers when they are presented in an intuitive, interpretative and trustworthy format.
      Citation: British Food Journal
      PubDate: 2022-01-03
      DOI: 10.1108/BFJ-05-2021-0588
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2022)
       
  • Less waste versus higher quality: how to stimulate consumer demand for
           frozen bread

         This is an Open Access Article Open Access Article

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      Authors: Erica van Herpen , Koen Jaegers
      Abstract: Bread waste is one of the largest contributors to the environmental footprint of supermarkets, mostly because of the short shelf life of fresh bread. This study examined a possible solution: offering frozen bread with a considerably longer shelf life. Professional freezing of bread can preserve its quality better than freezing at home. In introducing frozen bread, supermarkets can communicate either a high construal social benefit (food waste reduction) or a low construal personal benefit (product quality). An online experiment (n = 367) with a three group between subjects design was used. Dutch participants saw an offering of frozen bread accompanied by (1) a communication message about food waste, (2) a communication message about product quality, or (3) no communication message (control condition). In line with expectations, emphasizing food waste reduction influenced general attitudes toward frozen bread and the bakery department more strongly than the benefit of higher product quality, while the opposite was true for purchase intentions. Retailers who include frozen bread in their assortment have to make a trade-off between especially stimulating consumer attitudes toward the bakery department by focusing on a food waste reduction message, or especially stimulating sales by focusing on a quality message. This study provides new insights into the effects of benefit communication on attitudes and purchase intentions. The results show that these effects differ for attitudes and intentions, depending on the communication message.
      Citation: British Food Journal
      PubDate: 2022-05-06
      DOI: 10.1108/BFJ-02-2022-0165
      Issue No: Vol. 124 , No. 13 (2022)
       
  • Enabling sustainable food transitions in schools: a systemic approach
         This is an Open Access Article Open Access Article

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      Authors: João Graça , Lisa Roque , David Guedes , Lúcia Campos , Monica Truninger , Cristina Godinho , Markus Vinnari
      Abstract: Recent reviews and reports have highlighted the need for integrated, context-specific efforts to enable sustainable food transitions. This study aimed to identify pathways to promote healthier and more environmentally friendly food practices in school contexts, with a focus on increased plant-based eating. The study used a systemic approach with data collected from relevant stakeholders in an EU country (Portugal) at diverse levels of influence in the school meals system (i.e. proximal, intermediate, distal; from end-consumers to food providers, market actors, civil society organizations, and policy and decision-makers). Data from individual interviews (N = 33) were subjected to thematic analysis. Meat-centric cultural perceptions of a ‘proper meal’ can be a socio-emotional barrier for sustainable food transitions in schools. Main pathways identified to unlock these transitions included: (1) Levering orientations toward ethical and environmentally beneficial consumption; (2) Improving and increasing the offer of plant-based meals; and (3) Mobilizing local communities and society. The current findings suggest that promoting healthier and more environmentally friendly food practices in schools requires systemic, integrated approaches which focus on food consumption, food provision, and the broader political and sociocultural environment.
      Citation: British Food Journal
      PubDate: 2022-04-19
      DOI: 10.1108/BFJ-11-2021-1188
      Issue No: Vol. 124 , No. 13 (2022)
       
  • Working out the best deal: the role of consumer numerical skills within a
           grocery shop

         This is an Open Access Article Open Access Article

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      Authors: Emma Beacom , Lynsey Elizabeth Hollywood , Victoria Simms , Alison Wynne
      Abstract: Price promotions are a common tool used by retailers to increase sales. This study aims to investigate the effect of consumer's numerical skills and other demographic characteristics on their ability to determine the best deal when conducting a grocery shop (referred to as deal competency). A consumer survey (n = 308) was conducted online, collecting information about respondent's demographics and grocery shopping behaviours, numerical literacy using the subjective numeracy scale (SNS), and deal competency (a novel measure). Multiple regression analysis and Pearson's correlations were conducted using SPSSv26. Overall, the mean SNS score for the total sample was 31.47 (SD = 8.27), and the mean sample deal competency score was 13.5 (SD = 2.3). Spearman's correlation analysis identified a moderate significant positive relationship between numerical skills and deal competency, rs(303) = 0.360, p 
      Citation: British Food Journal
      PubDate: 2022-04-12
      DOI: 10.1108/BFJ-10-2021-1110
      Issue No: Vol. 124 , No. 13 (2022)
       
  • Income inequality and distribution patterns in the cassava value chain in
           the Oyo State, Nigeria: a gender perspective

         This is an Open Access Article Open Access Article

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      Authors: Emmanuel Donkor , Stephen Onakuse , Joe Bogue , Ignacio de los Rios Carmenado
      Abstract: This study analyses income inequality and distribution patterns among key actors in the cassava value chain. The study also identifies factors that influence profit of key actors in the cassava value chain. The study was conducted in Oyo State, Nigeria, using primary data from 620 actors, consisting of 400 farmers, 120 processors and 100 traders in the cassava value chain. The Gini coefficient was used to estimate income inequalities within and between actors. Multiple linear regression was applied to identify factors that influence the profit of the actors in the cassava value chain. The result shows a gender pattern in the participation in the cassava value chain: men dominate in the production, whereas women mostly engage in processing and marketing of processed cassava products. We also find that incomes are unequally distributed among actors, favouring traders and processors more than farmers in the value chain. Women are better off in processing and trading of value-added products than in the raw cassava production. Spatial differences also contribute to income inequality among farmers in the cassava value chain. An increase in farmers and processors’ incomes reduces inequality in the value chain while an increase in traders’ income widens inequality. Age is significantly negatively correlated with actors’ profit at 1%, while educational level significantly increases their profit at 5%. Processors and traders with large households have a higher profit. We also find that farm size, experience and labour input have significant positive effects on farmers’ profit only at 5%. Membership in an association increases farmers and processors’ profit at 1 and 10%, respectively. The study recommends that agricultural policies that promote agrifood value chains should aim at minimizing income inequality by targeting vulnerable groups, particularly female farmers to achieve sustainable development in rural communities. Existing studies recognise income inequality in agricultural value chains in sub-Saharan Africa. However, there are few rigorous quantitative studies that address this pressing issue. Our paper fills this knowledge gap and suggests ways to minimise income inequality in the agri-food value chain, using the example of the cassava value chain in Nigeria.
      Citation: British Food Journal
      PubDate: 2022-04-12
      DOI: 10.1108/BFJ-06-2021-0663
      Issue No: Vol. 124 , No. 13 (2022)
       
  • The invisible crisis: the determinants of local food insecurity in Gauteng
           municipalities, South Africa

         This is an Open Access Article Open Access Article

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      Authors: Adrino Mazenda , Nonkosazana Molepo , Tinashe Mushayanyama , Saul Ngarava
      Abstract: The purpose of this study is to estimate the determinants of household food insecurity in the Gauteng City-Region, South Africa. This is motivated by the fact that food insecurity remains a key challenge at the household level in South Africa. Furthermore, the Gauteng Province has been rapidly urbanising due to a migrant influx, both locally and internationally. The findings will assist the country in achieving its mandate on the local economic development policy, Agenda 2063 and the Sustainable Development Goals 1 and 2. The study adopted a quantitative cross-section design, utilising the binary logistic regression technique, drawing on the Gauteng City-Region Observatory Quality of Life 2020/2021 data, consisting of 13,616 observations, randomly drawn from nine municipalities in Gauteng City-Region. The main findings of the study highlight unemployment, health status, education, household size, indigency and income as the main determinants of food insecurity in Gauteng City-Region. Policies towards sustainable urban agriculture, improving access to education, increasing employment and income, and health for all can help improve the food insecurity status of households in the Gauteng City-Region. Further studies would require an in-depth assessment of household coping mechanisms, as well as the influence of household income (notably government social grants) and access to credit on household food security status, to better understand the dynamics of food security in the Gauteng City-Region. Determinants of food insecurity should be considered when developing and implementing policies to reduce food insecurity in urban municipalities. The study is of interest as it interdicts food insecurity issues, which have an effect on socio-economic well-being. The study adds value by providing evidence on the determinants of food insecurity in an urban setting in a developing country. Gauteng is the richest of all provinces in South Africa and is also at the receiving end of internal and international migration. Factors affecting food insecurity have changed in the nine cities. This compromises nutrition safety and calls for targeted policy interventions.
      Citation: British Food Journal
      PubDate: 2022-04-06
      DOI: 10.1108/BFJ-11-2021-1234
      Issue No: Vol. 124 , No. 13 (2022)
       
  • Healthiness, naturalness and sustainability perception of adolescents
           toward chocolate snack bars

         This is an Open Access Article Open Access Article

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      Authors: Femke Damen , Ruud Verkerk , Bea Steenbekkers
      Abstract: Adolescence is a period in which autonomy grows and where children develop into independent and active consumers and a period in which their food choices are also becoming more autonomous. Snacking is known to increase during the period of adolescence and the snack choice of adolescents is often unhealthy. Therefore, the purpose of this study is to know when adolescents perceive a snack as healthy. As healthiness perception could be linked to the perception of naturalness and sustainability of a snack, these are interesting product characteristics to study as well. Semi-structured interviews with 20 adolescents were conducted to characterize their perception of healthiness, naturalness and sustainability. Chocolate snack bars were used as a stimulus product. All participants mentioned consuming snacks because they like them. Healthiness was seen as important but was not always a priority in adolescents' snack choices. Naturalness and sustainability were concepts which the adolescents were not aware of or did not perceive as important during snack choice. The adolescents mentioned experiencing natural products to be healthier compared to not natural products. The consequences of the discerned dimensions time, impact and effect of choices were rather limited for this target group. Understanding the healthiness, naturalness and sustainability perception of chocolate snack bars by adolescents may help to better understand drivers for adolescents' snack choices.
      Citation: British Food Journal
      PubDate: 2022-04-05
      DOI: 10.1108/BFJ-09-2021-0964
      Issue No: Vol. 124 , No. 13 (2022)
       
  • Determinants of quality and food safety systems adoption in the agri-food
           sector

         This is an Open Access Article Open Access Article

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      Authors: Gema Barbancho-Maya , Alberto A. López-Toro
      Abstract: In order to meet the increasingly demanding needs of international markets, quality and food safety systems have become widespread among companies in the agri-food sector. This has led to a transformation of the agri-food sector that has also been detrimental for companies seeking to adopt such standards. Therefore, the aim of this paper is to define the determining factors that affect the process of adopting quality and food safety standards in agri–food companies, from the implementation of standards in company quality management systems to the process of certification of these standards. To this end, a literature review is carried out in which the motivations, benefits, barriers and contingency factors are identified, analyzing and delimiting the scope and contribution of each of them to the company’s quality management. The results show that the most important benefits and motivations are access to new markets and compliance with legislation, while the most important barrier is the high cost of adopting QFS systems within the company. Finally, the most relevant contingency factor when adopting these systems is the size of the company. Furthermore, the analysis shows that the results are closely interrelated. In conclusion, the consideration of the determinants identified in the paper contributes to a better implementation of agri-food quality and safety standards by companies. This paper combines an analysis of the determining factors for the adoption of quality systems in the agri-food industry with the identification of contingency factors that, despite their importance throughout the process, are scarcely analysed in the rest of the literature. Finally, the work points out future lines of research that are still underexplored, such as the relationship between quality assurance and financial development; the role of contingency factors in the process of adopting these systems and the analysis of HACCP systems in the agri-food sector.
      Citation: British Food Journal
      PubDate: 2022-04-05
      DOI: 10.1108/BFJ-07-2021-0752
      Issue No: Vol. 124 , No. 13 (2022)
       
  • Understanding the market potential of products from alternative food
           networks in a transition economy—a discrete choice experiment

         This is an Open Access Article Open Access Article

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      Authors: Judith Möllers , Theresa Bäuml , Thomas Dufhues
      Abstract: Ethical consumption is on the rise amidst concerns about the environmental and health impacts of industrial agriculture. In light of increasingly complex food choices, alternative food networks have emerged. However, their success depends on a deeper understanding of the product attributes that guide (ethical) consumer decisions. This study focuses on the preferences of consumers when choosing and buying fresh vegetables in Romania. This study employs a discrete choice experiment to determine how consumers make trade-offs across a set of product attributes, such as local origin and production method. The study analysis sheds light on the importance of food attributes relevant to ethical consumers. The main barrier to making an ethically driven choice is convenience. While local production remains of lower importance than the production method, the authors show that the Romanian consumers surveyed strongly prefer non-certified “traditional” vegetables over certified organic products. This study is pioneering with a state-of-the-art discrete choice setting looking at a set of product attributes that reflect the demand of ethical consumers in an understudied transitional context. The authors go beyond the current debate on the trade-off between organic vs local food labels by introducing traditional small-scale production as a separate attribute level. The food attribute preferences of different consumer segments and a market simulation offer relevant insights how to market fresh vegetables to health- and environmentally-conscious urban people.
      Citation: British Food Journal
      PubDate: 2022-03-29
      DOI: 10.1108/BFJ-08-2021-0925
      Issue No: Vol. 124 , No. 13 (2022)
       
  • Attracting the millennial customer: the case of food trucks
         This is an Open Access Article Open Access Article

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      Authors: Sascha Kraus , Sandipan Sen , Katrina Savitskie , Sampath K. Kumar , John Brooks
      Abstract: The purpose of this paper is to examine millennial customer perceptions of food trucks and to identify factors that can foster their behavioral intentions pertaining to food trucks. The study is based on a sample of 247 millennial customers of various food truck vendors in the United States and was assessed using ordinary least squares regression analysis. Food truck image and employee friendliness were found to impact both customer satisfaction and word of mouth behavior; however, the other hypotheses were not supported. There were two limitations. The first was that one of the constructs did not achieve the minimum average variance extracted. The second was that data collection was done in a single city in the United States; therefore, future research could overcome these limitations through a refinement of the construct’s items and targeting more cities. There has been limited academic research on the millennial customer perceptions of the food truck phenomenon. This research addresses that gap through a field study that examines factors that contributed to the growth and popularity of food trucks among millennials
      Citation: British Food Journal
      PubDate: 2022-03-15
      DOI: 10.1108/BFJ-09-2021-0996
      Issue No: Vol. 124 , No. 13 (2022)
       
  • Towards sustainable supply strategy in the food industry: the case of
           Finland

         This is an Open Access Article Open Access Article

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      Authors: Anni-Kaisa Kähkönen , Katrina Lintukangas
      Abstract: This paper investigates how sustainability requirements modify supply strategies at different levels in the food industry companies. The paper integrates single supply decisions into firm-level supply strategy and views supply strategy as one coherent strategy in which the decision-making is based on the values and principles of a firm. The paper captures the decade of change and studies the renewal of supply strategy by utilising two qualitative data sets with a ten years of difference. The data contain 41 interviews from a retailer and 5 of its food supplier companies. Results confirm that a decade ago only minor attention was channelled towards sustainability whereas today sustainability is a key driver behind supply decisions and supply strategies because firms need to respond to sustainability requirements and challenges. The study presents a framework for analysing different levels (firm, category and supply market levels) of changes and sustainability requirements faced by food companies and their supply strategies. Previously, sustainability has rarely been connected to firm-level supply strategy. This study presents the supply strategy elements that were important for Finnish food industry companies over a decade ago and matches these elements to the needs of today’s firms. As a result, the study incorporates the concept of sustainability with the supply strategy frameworks.
      Citation: British Food Journal
      PubDate: 2022-03-11
      DOI: 10.1108/BFJ-03-2021-0257
      Issue No: Vol. 124 , No. 13 (2022)
       
  • Primary school children's responses to food waste at school
         This is an Open Access Article Open Access Article

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      Authors: Dorothy A. Yen , Benedetta Cappellini , Terry Dovey
      Abstract: This paper seeks to understand children’s responses to food waste in school by exploring children’s views on food waste and empowering them to discuss and develop their own solutions. Using creative problem-solving approach and photovoice technique, the authors conducted focus group discussions with 28 primary school children in the UK. Children have a clear understanding of the consequences of food waste for individuals, society and the environment. They displayed negative emotions concerning food waste and responded positively to the possibility of food recycling. Their solutions to reduce food waste will require multiple stakeholder engagement, including self-regulation, peer-monitoring, teacher supervision and family support. However, rather than relying on intervention schemes that require significant adult involvement, children placed a heavy emphasis on self-regulation, playing an active role in addressing food waste in school. This research extends previous understanding, by showing children as agentic consumers who can shape food waste solutions in school. These findings are of use to primary teachers and local education authorities, to aid children in developing their own solutions to reduce food waste in their own schools.
      Citation: British Food Journal
      PubDate: 2022-03-08
      DOI: 10.1108/BFJ-06-2021-0608
      Issue No: Vol. 124 , No. 13 (2022)
       
  • Fruit-related lifestyles as a segmentation tool for fruit consumers
         This is an Open Access Article Open Access Article

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      Authors: Sina Ahmadi Kaliji , Drini Imami , Maurizio Canavari , Mujë Gjonbalaj , Ekrem Gjokaj
      Abstract: This study develops a modified food-related lifestyle (FRL) instrument to analyse Kosovo consumers' fruit consumption behaviour and attitudes. The research study is based on a structured questionnaire designed using a reduced version of the FRL instrument, including evaluation factors related to fruit consumption, which is useful to describe a fruit-related lifestyle. Data were collected through a face-to-face survey with 300 consumers in three main cities in Kosovo. A principal component analysis (PCA) with Varimax rotation and Kaiser Normalisation was performed to interpret and investigate fruit-related lifestyles. Cluster analysis was performed to analyse market segments, using the identified factors obtained from the PCA, a hierarchical clustering algorithm with a Ward linkage method and the K-means clustering technique. Consumption behaviour is motivated by health concerns (perceived), fruit (nutrition) content and consumption habits. Four distinct consumer clusters were identified based on the fruit-related lifestyle instrument and analysed considering the different fruit purchase and consumption behaviour, attitudes towards health, quality, taste and safety. The authors adapted a survey tool based on a reduced FRL instrument to elaborate a specific survey instrument suitable to describe the fruit-related consumer's lifestyles. The instrument was not designed according to the standard scales design procedure, but it is a first step towards creating a fruit-related lifestyle instrument. The fruit-related lifestyle instrument can be used in studies focused on fruit consumer segmentation. Results provide insight into fruit marketing and distribution companies, which can adjust their marketing strategies and customer-oriented initiatives tailored for specific consumer segments. Results can be useful also for policymakers to promote increased fruit consumption.
      Citation: British Food Journal
      PubDate: 2022-03-04
      DOI: 10.1108/BFJ-09-2021-1001
      Issue No: Vol. 124 , No. 13 (2022)
       
  • Substituting meat and the role of a situational context: exploring
           associations and motives of Dutch meat substitute-users

         This is an Open Access Article Open Access Article

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      Authors: Johanna E. Elzerman , Pieke E.M. van Dijk , Pieternel A. Luning
      Abstract: The Dutch market for meat substitutes has grown steadily, however, their market share is still low, and meat consumption in the Netherlands is not decreasing. For a transition towards a more plant-based diet, understanding consumer motives regarding meat substitutes is important. The purpose of this study was to explore what motives lay behind the appropriateness of the use of meat substitutes in different usage situations. In total, 20 semi-structured in-depth interviews were performed to discover Dutch consumers’ associations with the terms “eating vegetarian” and “meat substitutes”, as well as motives regarding the situational appropriateness of meat substitutes. The most mentioned motives for eating vegetarian were “environmental impact”, “health” and “animal welfare”, while meat substitutes were mainly eaten to replace meat in the meal. Most participants perceived vegetarian stir-fry pieces appropriate for almost all situations; the appropriateness of other meat substitutes was more situation-specific. The thematic content analysis yielded seven categories for the motives given for the (in)appropriateness of the four meat substitutes in six usage situations: “Functionality”, “Convenience”, “Properties”, “Preferences”, “Association with meat”, “Association with meals” and “Nutrition”. Mainly motives in the categories convenience and functionality (function of the meat substitute in a meal) were mentioned for all situations and other motives were situation-specific. The focus in the development of plant-based foods is mostly on the product properties. The situational appropriateness and the underlying motives regarding meat substitutes have not yet been studied. This exploratory study suggests that these should be taken into consideration in the design of new meat substitutes.
      Citation: British Food Journal
      PubDate: 2022-02-22
      DOI: 10.1108/BFJ-09-2021-1051
      Issue No: Vol. 124 , No. 13 (2022)
       
  • Consumer awareness of food waste, best before dates and food appreciation
           – a model project in the food retailing sector

         This is an Open Access Article Open Access Article

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      Authors: Jana Olivia Dreyer , Silke Lichtenstein , Eleonore A. Heil
      Abstract: The purpose of this study is to investigate what consumers think about food waste, best before date (BBD) and appreciation of food in the context of a model project in the food-retailing sector. The focus was on the following key questions: How is the issue of food waste itself perceived by consumers' What understanding of the BBD was present in the sample and what do consumers imagine under the term appreciation in the context of food' The study also included an evaluation of the acceptance of the model project by customers. In this project, food no longer suitable for sale was distributed free of charge to visitors of a supermarket via a freely accessible refrigerator. The research design was based on a mixed methods approach in an explorative sequential design. First a qualitative survey was conducted via interviews (n = 8) with customers, and the results were used for a subsequent quantitative survey (n = 88) in the supermarket. The majority of those questioned were sensitized to the topics of food waste, BBD and appreciation of food. The results of the interviews and the questionnaires revealed a consistently positive opinion about the model project. These results indicate potential for reducing food losses among consumers and in food retailing and for improving appreciation. This was the first study conducted as part of a model project in the retail sector in the context of food waste. The study also investigated within in the project what people think about the BBD, food losses and appreciation. At the same time, the acceptance of the project was assessed.
      Citation: British Food Journal
      PubDate: 2022-01-28
      DOI: 10.1108/BFJ-05-2021-0545
      Issue No: Vol. 124 , No. 13 (2022)
       
  • The impact of front-of-the-packaging nutrition labelling warnings on
           consumer habits: a scoping review exploring the case of the Chilean Food
           Law

         This is an Open Access Article Open Access Article

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      Authors: Cintia Pereira da Silva , Aline Cristina Bento , Elaine Guaraldo
      Abstract: The purpose of this scoping review was to summarise the general results of the Chilean Food Law implementation to help to understand how this policy has changed consumer's behaviour. Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) extension for scoping reviews (PRISMA-ScR) guidelines were followed. Five databases were searched for studies published from January 2015 to February 2020 evaluating the Chilean population's perception, behaviour and purchasing habits of processed foods. The results showed that consumers support the implementation of a front-of-package warning label (FOPWL) and thought it a good strategy to help make healthier food choices for themselves. However, even with a positive perception about these products, the intention-to-change the purchase of unhealthy food occurred only for sugar-sweetened beverages. Meanwhile, children did not stop eating foods that had a FOPWL, although the mothers' perception was that the presence of FOPWLs could be important to differentiate unhealthy from healthy products. The availability of products with FOPWLs at schools decreased, indicating that the law was being complied with and that the child-directed marketing strategy showed a reduction after the first phase of implementation. This evidence will guide other countries about in understanding and improving this policy. This is the first study to gather research available in international databases that evaluated the results of the Chilean Law on the advertising of children's food and the perception, purchase intention, reformulation of products and consumption behaviour of the Chilean population.
      Citation: British Food Journal
      PubDate: 2022-01-25
      DOI: 10.1108/BFJ-05-2021-0463
      Issue No: Vol. 124 , No. 13 (2022)
       
  • Do connoisseur consumers care about sustainability' Exploring coffee
           consumption practices through netnography

         This is an Open Access Article Open Access Article

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      Authors: Sara Bartoloni , Beatrice Ietto , Federica Pascucci
      Abstract: The coffee industry has experienced two major trends: the development of connoisseur consumption of specialty coffee and the importance of sustainability. Despite the increasing concomitant relevance of both trends, literature on how sustainability has been interlacing with connoisseur consumption is rather limited. Therefore, this paper aims to analyse how connoisseur consumers (CC) integrate sustainability into their coffee consumption practices. The paper adopts a qualitative netnographic approach through an interpretive cultural analysis of specialty coffee bloggers narratives, conceived as a specific sub-group of CC that tend to be particularly active on social media. Through the lens of social practice theories, the study reveals that CC are likely to implement and perceive sustainability very differently from the dominant mass market as subject to the influence of their shared rituals, values, norms and symbolic meanings. Such findings are relevant under a managerial perspective as they also generate insights on how to foster environmentally friendly practices in coffee consumers as well as on how to create more sustainable marketing strategies. The study contributes to the literature on coffee consumption behaviour and sustainability. First, by analysing actual behaviours rather than intended, the study offers an alternative approach to the dominant paradigm of linear decisions models in the study of sustainable consumption. Second, because CC possess a unique consumption style, different from the mainstream market, the analysis has led towards the identification of alternative sustainable consumption patterns and enablers.
      Citation: British Food Journal
      PubDate: 2022-01-07
      DOI: 10.1108/BFJ-07-2021-0814
      Issue No: Vol. 124 , No. 13 (2022)
       
  • That gut feeling: public perceptions of media coverage and science
           surrounding probiotic products

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      Authors: Santosh Vijaykumar , Jemma McCready , Pamela Louise Graham , Daniel Morris
      Abstract: The authors sought to unpack the paradox between increasing demand for probiotics products against inconclusive scientific evidence about the effectiveness. This paper investigated public understanding of the composition and benefits of probiotic products, measured trust in news media and scientists as sources of information about probiotic products and informational and attitudinal predictors of consumer trust in the news media and scientists. A cross-sectional survey was conducted amongst a representative sample of 2000 UK consumers. Participants responded to multiple-choice questions and psychometric scales capturing probiotics knowledge, consumption, information seeking behaviour, attitudes to and confidence in the news media and probiotics scientists. Descriptive statistics, one-way ANOVA and hierarchical regression modelling were performed. Information exposure to probiotics content was highest from traditional media followed by online channels. Levels of confidence in probiotics scientists were higher than in the news media, even though these levels were highest amongst current consumers and lowest amongst non-consumers. Conflicting information, health consciousness and trust in nutrition stakeholders were identified as important predictors of trust in news media and scientists. This study provides a large-scale nationally representative overview of public attitudes and sentiments related to probiotic products with a focus on attitudes towards the news media and the scientific establishment. The findings suggest a need for better consumer awareness about the state of science around probiotic products, interventions that could enable consumers to discern conflicting evidence or news reports, and critical skills that can render them more resilient to online misinformation.
      Citation: British Food Journal
      PubDate: 2021-12-31
      DOI: 10.1108/BFJ-02-2021-0143
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Identifying the key success factors of F&B sharing services: new insights
           from a multiple-phase decision-making model

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      Authors: Ya-Yuan Chang , Hung-Che Wu , Ching-Chan Cheng , Cheng-Ta Chen
      Abstract: In the tide of the sharing economy, food and beverage sharing services (FBSS) are gradually drawing public attention. Many comments about FBSS are posted and discussed online, and this information may suggest the key factors in the operation of FBSS. This study aims to identify the key success factors (KSFs) of FBSS from online communities and media, potential consumers, customers and experts. This study utilizes Internet big data analytics (IBDA) to identify the key FBSS factors and then examines the KSFs of FBSS through conducting an analysis of the importance of key factors for potential consumers, confirmatory factor analysis of customer satisfaction of key factors, multiple regression analysis of customer satisfaction of key factors influencing the customers' intentions to continue participating in FBSS and a decision-making trial and evaluation laboratory of experts' opinions. The results showed that the 15 key FBSS factors through IBDA were screened out. Among them, four KSFs that influence the operation of FBSS were identified. These four KSFs are discussed in detail in the text. The findings of this study provide references for FBSS providers in the future to enhance customer value, service quality and business competitive advantages of FBSS.
      Citation: British Food Journal
      PubDate: 2021-12-31
      DOI: 10.1108/BFJ-04-2021-0444
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Market-oriented product development of novel sustainably sourced seafood
           product concepts: consumers' preferences for a different kettle of fish
           cake

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      Authors: Elizabeth McKenzie , Joe Bogue , Lana Repar
      Abstract: The purpose of this study is to utilise market-oriented methodologies to determine key attributes driving consumers' preferences for novel sustainably sourced seafood concepts, derived from a species of wild-caught fish unfamiliar to consumers and to explore new product concepts for various consumer clusters. This study applied a mixed-method approach including five focus groups with 40 consumers and a single conjoint-based questionnaire administered to 300 seafood consumers in Ireland. The focus groups explored in-depth consumers' expectations, requirements and preferences and identified the key attributes that would influence acceptance of new seafood products. Full-profile conjoint analysis was used to model consumers' preferences for novel seafood product concepts that utilised a sustainably sourced species unfamiliar to the consumer. Focus groups revealed that the most important attributes were brand, price, format, packaging, supplementary information and accompaniment. The conjoint simulation identified three consumer clusters. Product concepts containing a sustainably sourced fish species were identified according to the preferences of each consumer cluster. This research highlighted a sustainability angle in new product development and identified a competitive advantage and market potential for boarfish (Capros aper), which is an underutilised Irish fish species. It used a market-oriented approach to explore the development of novel sustainably sourced value-added seafood product concepts. The study results provide small and medium seafood companies with original and unique insights for developing novel sustainably sourced fish products that increase consumer acceptance.
      Citation: British Food Journal
      PubDate: 2021-12-31
      DOI: 10.1108/BFJ-06-2021-0677
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • An examination of social media advertising features, brand engagement and
           purchase intention in the fast food industry

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      Authors: Jalal Rajeh Hanaysha
      Abstract: This study aimed to investigate the impact of social media advertising features (interactivity, perceived relevance, informativeness and entertainment) on brand engagement in the fast food industry. It was also designed to identify the effect of brand engagement on purchase intention. The data was gathered from 258 customers of fast food restaurants in United Arab Emirates using an online survey. The collected data was analyzed via the partial least square approach (PLS-SEM) to verify the hypotheses and reach at conclusions. The findings indicated that social media advertising features have positive effects on brand engagement. In particular, it was found that interactivity, perceived relevance, informativeness and entertainment are positively associated with brand engagement. The results also confirmed that brand engagement has a positive effect on purchase intention. This study provides a noteworthy contribution to the literature by examining the effect of four unique social media advertising features on consumer engagement. By looking at previous studies, it can also be observed there is a limited empirical research on the effect of perceived relevance and informativeness on brand engagement. It further focuses on covering existing gaps in the literature concerning the effect of brand engagement on purchase intention in the fast food industry setting. This is one of the earlier studies that collectively examined these factors in model; particularly, in fast food industry setting with empirical data from a Middle East country.
      Citation: British Food Journal
      PubDate: 2021-12-30
      DOI: 10.1108/BFJ-08-2021-0907
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Identifying food fraud vulnerability factors in food fraud incidents –
           a review of global incidents 2000–2018

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      Authors: Faeze Rezazade , Jane Summers , Derek Ong Lai Teik
      Abstract: Global food fraud incidents are regularly reported and are on the rise due to the ineffectiveness of traditional food safety intervention strategies. The increase in food fraud opportunity is prevalent in the state of the COVID-19 pandemic as well. Food fraud vulnerability assessment (FFVA) is acknowledged as a critical requirement by the Global Food Safety Initiatives (GFSIs) and the World Health Organisation for an effective food fraud mitigation plan. However, there is no clear direction or ways to identify and analyse food fraud vulnerability factors based on real-data. Combining the barrier analysis technique and the routine activity theory to review the 580 cases of food fraud recorded in the Decernis database, this paper identified new food fraud vulnerability dimensions and insights pinpointed to three categories of opportunity, motivation and countermeasures. New dimensions of food fraud vulnerability factors are identified in this paper over the period 2000–2018. Where possible, new insights related to each food fraud vulnerability factor and dimension were identified, and literature evidence was used to confirm their contribution. There is a gap observed in the first step of FFVA in the literature. This paper is the first study to undertake a FFVA based on evidence recorded in a global food fraud database. This paper offers critical insights into global food fraud regulations by exploring the new emerging root causes of food fraud and analysing them, supporting developing effective food fraud prevention plans (FFPPs).
      Citation: British Food Journal
      PubDate: 2021-12-29
      DOI: 10.1108/BFJ-02-2021-0140
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Evaluating citizen-consumers' attitude toward high social content
           products: the case of social farming

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      Authors: Anna Uliano , Marcello Stanco , Marco Lerro , Giuseppe Marotta , Concetta Nazzaro
      Abstract: Social Farming (SF) is an expression of agricultural diversification and multifunctionality, due to its ability to create positive externalities through the inclusion of vulnerable individuals. For this reason, products derived from SF are characterized by social quality attributes, which, however, are not often recognized by the market. This study aims to investigate the reasons behind the lacked recognition of the value created by SF analyzing the willingness to pay (WTP) for such products and the factors affecting citizen-consumers' purchasing behavior. Data were collected through a convenience sample (N = 350) via a web-based structured questionnaire. Psycho-attitudinal scales, previously validated in literature, were adopted to characterize the citizen-consumers interviewed. A logistic regression was run in order to determine those characteristics of respondents affecting their intention to purchase SF products, while an ordered logistic regression was performed to uncover the determinants of consumers' WTP for SF products. The results show the relevant role of the level of education, household size and ethical self-identity in affecting the willingness to support SF activities by paying a price premium for its products. Lack of availability and information about SF products are the main factors limiting their purchase. The study offers interesting results outlining future research fields about market penetration strategies and policy implications.
      Citation: British Food Journal
      PubDate: 2021-12-29
      DOI: 10.1108/BFJ-07-2021-0775
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Third-party certification labels for organic food: consumers' purchase
           choice and willingness-to-pay

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      Authors: Yong You Nie , Austin Rong-Da Liang , En Ci Wang
      Abstract: The purpose of the present study is to examine the effect of organic food certification labels of different third-party verification institutions on consumers' choice of organic food in terms of willingness-to-pay (WTP) using cue utilization theory. The study conducted an experiment in which organic rice and organic certification labels were presented to 360 valid participants. With different organic rice labels issued by various third-party verification institutions, including (1) foundations, (2) associations, (3) university certification centers and (4) private businesses, results indicate that consumers had different preferences and WTP for certain labels. The institutions preferred organic food labels issued by non-profit organizations. In addition, consumers showed different WTP as a result of different purchase motivations (e.g. health vs environmental protection). These results imply that consumers might not have confidence in the organic labels issued by associations and private institutions. Therefore, different types of certification institutions can have significantly different impacts on consumers' WTP. The study further proposes that the extrinsic attributes of food products (i.e. the cues used in making a purchase decision) must be incongruent with the image of third-party certification institutions in order to develop more efficient communication of product information and to encourage consumers to give positive comments regarding organic food.
      Citation: British Food Journal
      PubDate: 2021-12-29
      DOI: 10.1108/BFJ-07-2021-0777
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Politicised opinion leaders in the younger generation: to meat or
           not to meat'

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      Authors: Maureen Schulze , Achim Spiller , Kristin Jürkenbeck
      Abstract: The consumption of animal-based food products faces several sustainability challenges. To date, however, meat intake plays an important role in everyday food choices. With their ability to change the opinions of a critical mass, opinion leaders in food choices are assumed to play a predominant role in influencing future dietary styles. Thus, the objective of this study was to identify opinion leaders in food choices and their personal meat consumption behaviour as well as their attitude towards policy interventions aiming to meat reduction. The sample consisted of 1,479 German participants aged between 15 and 29 years who were online surveyed in autumn 2020. A latent profile analysis (LPA) identified three distinct groups of opinion leader in the younger generation labelled “non-opinion leaders”, “weak opinion leaders” and “opinion leaders”. The identified profiles were used to understand opinion leaders and their food choices by using chi-square tests as well as univariate ANOVA with Tukey or Games-Howell post hoc tests. Opinion leadership in food choices was associated with a higher interest in meat-reduced dietary styles and with more positive attitudes towards innovative food ideas. Moreover, opinion leaders were associated with politicised food decisions, indicating that their food choices align with their political and social interests. The results contribute to a better understanding of the development of future dietary styles, provide evidence for a shift towards more sustainable dietary patterns in the near future and highlight that food decisions are no longer solely decisions on an individual basis but rather becoming of political relevance.
      Citation: British Food Journal
      PubDate: 2021-12-28
      DOI: 10.1108/BFJ-07-2021-0817
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Oyster shell powder (): evaluation of its potential as a natural and
           sustainable source of calcium in bread

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      Authors: Maria Thereza Medeiros Fernandes , Wilma Fabiana Ferreira da Silva , Romayana Medeiros Oliveira Tavares , Breno Gustavo Porfírio Bezerra , Rodrigo Antônio Ponce de Leon Ferreira de Carvalho , Karla Suzanne Florentino da Silva Chaves Damasceno
      Abstract: The study aims to analyze the composition and mineral profile of oyster shell powder (OSP) and assess its potential as a sustainable source of calcium. A total of two batches of OSP with different particle sizes had been evaluated for centesimal and mineral composition and microbiological quality. OSP with smaller particles (0.85 mm) was used in the production of bread: standard bread (SB) (0%), fortified bread (FB1) (3%) and FB2 (4%). Centesimal and mineral composition and sensory acceptance had been performed. The internal preference map had been constructed using principal component analysis. The Just About Right data and the influence of sensory attributes on bread acceptance had been assessed by a penalty analysis test. OSP-0.85 mm had calcium content (478.47 ± 2.37 mg.g-1) lower than OSP-1.00 mm (521.15 ± 0.99 mg.g-1) due to retention of particles. In both batches, heavy metals such as chromium, nickel and copper had not detected. FB1 and FB2 had the best nutritional content compared to SB, with higher calcium content (mg.g-1) 0.69 ± 0.07; 13.76 ± 0.72 and 19.47 ± 1.99 for SB, FB1 and FB2, respectively. The internal preference map showed better acceptance of FB1 compared to FB2. The penalty test showed that this acceptance was penalized (p 
      Citation: British Food Journal
      PubDate: 2021-12-27
      DOI: 10.1108/BFJ-03-2021-0303
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Consumer sophistication as an enhancer of innovation in the food industry:
           measurement development and validation

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      Authors: Dongmin Lee , Junghoon Moon , Jaeseok Jeong
      Abstract: Recently, the role of consumers in firms' innovation processes has increased. Prior literature asserts that qualitative aspects of consumers serve as crucial factors shaping the even competitiveness of a specific industry. This study focuses on measuring home demand conditions that enhance local firms' innovation. The present study describes the development of a 12-item measure to assess consumer sophistication in the food industry. The items assess the general knowledge, experience, skills and abilities needed to purchase a specific food category. A second-order construct with three distinct first-order constructs emerged, which were termed opinion formulation, sensitivity and exposure with variety. The reliability and validity of the scale were assessed with pilot survey data using exploratory and confirmatory factor analyses. The developed measure was tested to investigate its effect on individuals' grocery buying behaviors using grocery receipt panel data from 723 consumers. The results indicate that consumer sophistication has a positive effect on new and the variety of grocery purchases. The more sophisticated a consumer is, the more they buy new and a variety of products. The newly developed consumer sophistication measure has a variety of potential applications to predict consumers' variety-seeking and new product purchase behavior. This study is the first to develop a measure for assessing demand quality, namely, consumer sophistication of a specific food product. This approach may offer insights to practitioners regarding the relevant consumer sophistication levels to target when launching a new product or service in the food industry.
      Citation: British Food Journal
      PubDate: 2021-12-27
      DOI: 10.1108/BFJ-06-2021-0686
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Quality perception throughout the table egg supply chain

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      Authors: Marija Mitrovic , Igor Tomasevic , Ilija Djekic
      Abstract: This research shows how the perception of quality differs through the table egg chain and highlights the main quality characteristics for each studied chain participant (farm, retail, consumer). Observing the change in perception starts from the farm, through retail to the end consumer using the customer–supplier interaction, while looking back from the consumer to the farm, the application of the quality function deployment (QFD) was used. The study included 30 farms, 50 retail stores, 1,000 customers and 300 households. The farm–retail comparison highlights the type of production as the dominant factor affecting egg quality for both of these participants, followed by hen diet and the type of laying hen hybrid from the farmer's point of view, while retail focuses on packaging and egg damage. Egg quality aspects from the retail–household perspective emphasize the shell appearance and the origin of the eggs, while shelf life and egg class are equally important characteristics for both participants. The application of the QFD throughout the entire egg chain emphasizes quality vs price as the most important characteristic. This study could serve to food policy makers as an introduction to further research and production orientation in relation to the set of quality requirements associated with the egg supply chain.
      Citation: British Food Journal
      PubDate: 2021-12-27
      DOI: 10.1108/BFJ-08-2021-0941
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Product characterization of a traditional sausage aiming at geographical
           indication certification and entrepreneurship prospects: an empirical
           study of Goan “”

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      Authors: Solomon Rajkumar , Renuka Nayar , Kavitha Rajagopal , Namratha Valsalan , Sudharsan Chinnasamy , V. N. Vasudevan , Sathu Thankachan , N. Manjunath
      Abstract: The purpose of this paper is the physico-chemical, microbiological, colorimetric, sensorial characterization of choris, a traditional smoked pork sausage produced in the state of Goa (India), including its storage stability (0–180 days) at room temperature, aiming at the geographical indication certification and entrepreneurship prospects. A total of 48 samples of “choris” were collected from 24 villages of Goa and were analyzed at different intervals (0–180 days) for physico-chemical, proximate, microbiological, colorimetric and sensory attributes during the storage at room temperature. The mean pH of 4.45 and water activity (aw) of 0.78 were recorded. The pH, tyrosine value, fat percentage and free fatty acid content registered a significant increase, whereas moisture content, aw and moisture–protein ratio reduced as storage progresses. The colorimetric values lightness (L*), hue angle (H*) and redness index values reduced significantly during storage. The mean total viable count, yeast and mold, and lactic acid bacteria count were found to proliferate significantly as storage advanced. Nevertheless, the hedonic scores not reaching an unacceptable level (= 4) at the end of the storage period. In accordance with the various parameters adopted during the study, choris could be characterized as “naturally fermented dry smoked” sausages, which were shelf-stable at room temperature for 180 days. The product characterization of choris is essential to guarantee the genuineness, safety and consumer's acceptability. This study will also rebound in an augmented uniformity of the product, which will favor the geographical indication certification and the entrepreneurship prospects of this traditional product.
      Citation: British Food Journal
      PubDate: 2021-12-24
      DOI: 10.1108/BFJ-06-2021-0619
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Marketing and family-related factors affecting food label use: the
           mediating role of consumer knowledge

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      Authors: Daleen Van der Merwe , Hanli de Beer , Marli Nel , Susanna M. Ellis
      Abstract: This study investigated the influence of marketing- and family-related factors on consumers' in-store usage of different types of food label information. Furthermore, the authors determined the mediating role of consumers' knowledge about healthy foods between these factors and their label consultation. The authors conducted a survey among 223 purposively selected South African working female consumers via social media. Subjective and objective knowledge about healthy foods, the importance of marketing- and family-related factors and the extent of food label usage were determined. Structural equation modelling served to test the mediating effect of knowledge in the relationship of the marketing and family-related factors with food label usage. Marketing-related factors demonstrated a strong direct effect on food label usage. Subjective knowledge about healthy foods mediated the relationship between family members' dietary needs and food label usage. However, objective knowledge was not a mediator. Respondents' firm reliance on marketing-related factors (instead of knowledge) during food label usage is not in the best interest of consumers' healthy food choices. Healthy food choices based on factual knowledge rather than marketing efforts are necessary to establish long-term healthy food habits, hence the need for retailers' response in supplying healthier food options. Role players in consumer education should focus on increasing consumers' healthy food knowledge. In the context of rising awareness of public health concerns, healthy food choice among consumers is essential. This study contributes to the complexity of consumers' need to make healthy food choices within an economic-driven marketing environment.
      Citation: British Food Journal
      PubDate: 2021-12-24
      DOI: 10.1108/BFJ-07-2021-0839
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Virtual water flows and economic water productivity of Italian fair-trade:
           the case of bananas, cocoa and coffee

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      Authors: Pier Paolo Miglietta , Christian Fischer , Federica De Leo
      Abstract: In a globalized economic system, the role of agrifood production is to ensure at the same time both the population's livelihood and environmental resource conservation. The present study aims at expanding the debate on the potentials of the fair-trade in terms of environmental sustainability. The research presents a methodology divided into three phases: (1) the identification of the water footprint values associated with the production of bananas, cocoa and coffee imported from developing countries to Italy; (2) the calculation of the virtual water volumes used to produce the crops imported from developing countries to Italy through fair-trade; (3) the analysis of the economic water productivity, obtained by the fair-trade premium, for bananas, cocoa and coffee. The results of this study identified and measured the amount of virtual water flows and water savings or losses deriving from the fair-trade of bananas, cocoa and coffee. The average virtual water flow related to the fair-trade imports in Italy amounts to 7.27 million m3 for bananas, 22,275 m3 for cocoa and 14,334 m3 for coffee. The research findings also highlight that fair-trade and the related premium ensures at the same time the achievement of social and institutional purposes but also the remuneration of virtual water used within the life cycle of the imported crops. Previous scientific literature showed that fair-trade premium has commonly been used to finance environmental protection. No study has evaluated the environmental impacts associated with fair-trade, nor the monetary value associated with the natural resources exploited to produce crops to be exported. This empirical paper fills a literature gap in terms of identification, measurement and evaluation of virtual water flows along the supply chain processes of some fair-traded crops, also providing, through the economic water productivity approach, a useful tool for decision-makers.
      Citation: British Food Journal
      PubDate: 2021-12-22
      DOI: 10.1108/BFJ-03-2020-0265
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • The optimization of spray-drying process for the development of apricot
           powder using response surface methodology

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      Authors: Omar Bashir , Syed Zameer Hussain , Tawheed Amin , Nusrat Jan , Gousia Gani , Shakeel Ahmad Bhat , Abida Jabeen
      Abstract: Apricots are not only nutritionally-rich but also possess pharmacological significance owing to their high antioxidant activity, and they are rich in vitamins, fibers, bioactive phytochemicals and minerals. Because of its immense organoleptic characteristics, apricot juice (AJ) is well accepted; however, it has a limited shelf-life, thereby demanding it to be converted into other shelf-stable form. One of the approaches is converting this juice into dehydrated powder. Amongst the various dehydration techniques available, spray drying is usually preferred; however, it involves the use of several independent variables, which need to be optimized, thus prompting to optimize the process to obtain spray dried apricot powder (SDAP) with improved quality. The spray-drying process of apricot juice was done using the response surface approach. The process variables included the inlet air temperature of 135–220°C, gum arabic concentration of 4–25%, feed flow rate of 124–730 mL/h, feed total soluble solids (TSS) of 10-30°Brix and atomization speed of 11,400–28,000 rpm. The dependent responses were powder yield, hygroscopicity, solubility, moisture content, carotenoids (CT), ascorbic acid (AA), radical scavenging activity (RSA), lightness, wettability, bulk density, particle density and porosity. Amongst all independent variables, inlet air temperature had most predominant impact on all the investigated responses. The optimum processing conditions for development of apricot powder with optimum quality were 190°C inlet air temperature, 18.99% gum arabic, 300.05 mL/h feed flow rate, 24°Brix feed TSS and 17433.41 rpm atomization speed. The experimental values were found to be in agreement with the predicted values, indicating the suitability of models in predicting optimizing responses of apricot powder. Flowability as Carr's index (CI) (22.36 ± 1.01%) suggests fair flow of powder. Glass transition temperature of powder was 57.85 ± 2.03°C, which is much higher than that of ambient, suggesting its better shelf stability. To the best of author's knowledge, very limited or very few studies have been carried out on the spray-drying process for the manufacture of SDAP. The results of this investigation will open up new horizons in the field of food industry in the Union Territory of Jammu and Kashmir, India or elsewhere in the apricot-growing areas of India.
      Citation: British Food Journal
      PubDate: 2021-12-22
      DOI: 10.1108/BFJ-07-2021-0727
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • The correlates of energy management practices and sales performance of
           small family food firms in Turkey

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      Authors: Adah-Kole Emmanuel Onjewu , Elmar Puntaier , Sundas Hussain
      Abstract: While pursuing energy management, firms simultaneously strive to boost sales as a path towards economic performance. Also, the literature suggests that family firms exhibit greater environmental commitment than their non-family counterparts. To examine these contentions, this review espouses contingency theory to interrogate the correlations of (1) energy consumption targets, (2) energy efficiency enhancing measures, (3) energy consumption monitoring and (4) the domestic sales performance of small family firms in Turkey's food sector. Data were sourced from the World Bank Enterprise Survey. A sample of 137 family firms in food production, processing and retail was analysed using non-linear structural equation modelling. Path coefficients were determined to estimate the extent to which energy management practices predict domestic sales. The path analysis revealed that although energy consumption targets do not directly increase sales performance, they stimulate firms' energy efficiency enhancement measures and energy consumption monitoring to produce this effect by 21%. The contingency lens espoused leaves room to capture further antecedents in small family food firms' technical, managerial, ownership, operational and architectural configuration that may also interact with or predict the propensity for energy management. For practitioners, the inherent findings demonstrate that there are firm-specific material benefits arising from adopting energy management practices. And, although small firms such as family food businesses may have low energy intensities, they can improve their sales performance by setting energy targets, installing energy efficiency enhancing measures and embarking on energy consumption monitoring. Public stakeholders in Turkey such as the Ministry of Energy and Natural Resources, the General Directorate of Energy Affairs and affiliate institutions can reflect on these findings to develop a coherent national energy management policy for small firms. Such initiatives are especially relevant to Turkey and its ambitions to join the EU which requires member states to set up a national energy efficiency action plan. This inquiry is one of the first to examine energy management in the food sector at the family firm level through the contingency lens. Theoretically, the results draw attention and shed new light on disparate energy management practices and their discrete yet substantial contribution to sales performance.
      Citation: British Food Journal
      PubDate: 2021-12-22
      DOI: 10.1108/BFJ-08-2021-0945
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Insights into the organic labelling effect: the special case of wine

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      Authors: Janine Macht , Jeanette Klink-Lehmann , Betina Piqueras-Fiszman , Monika Hartmann
      Abstract: While research shows that organic labels are perceived positively for most food products, the findings are more ambiguous for wine. This may be due to the complexity of the product. Accordingly, the labelling effect might be influenced by people's prior knowledge of wines and their attitudes towards organic wines and thus be more pronounced for certain consumer groups. Providing insights into those moderators could help to steer people towards sustainable wine consumption. Therefore, this paper aims to investigate the effect of organic labelling on consumers' liking of, and their willingness to pay (WTP) for white wine, and the role of potential moderators. A wine tasting experiment was conducted using a within-subjects design (n = 214). The mediating role of expected liking and the moderating roles of subjective knowledge and attitude towards organic wine were analysed using the MEMORE macro in SPSS. The results do not confirm an overall positive halo effect of labelling on liking of organic wine. Nevertheless, a positive halo effect on actual liking was observed for those respondents who have a positive attitude towards organic wine. Furthermore, an overall positive effect of organic labelling on WTP was found. Mediation effects could not be confirmed. This study used an experimental design that considers not only expected liking but also actual liking and WTP for organic wines. Using a moderation-mediation framework helps to better understand consumers' quality evaluation and WTP for organic wine. Finally, it could be shown that the organic halo is more complex for the product category of wine than others have previously stated.
      Citation: British Food Journal
      PubDate: 2021-12-21
      DOI: 10.1108/BFJ-04-2021-0378
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Development of a knowledge scale for nutrients of tropical and traditional
           fruits

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      Authors: Leyla Ozgen , Mehmet Güllü , Elif Esra Ozturk
      Abstract: The aim of this study is to develop a knowledge scale for nutrients of tropical and traditional fruits for university students and conduct its validity and reliability. Another purpose of the study is to determine whether or not the students' knowledge mean scores about nutrients of tropical and traditional fruits vary based on their demographic information. The design of the study was the survey model. While the population consisted of 1,551 students studying in the faculty of health sciences, Gazi University, the sample consisted of 668 students who were determined based on criterion sampling. When examining in terms of gender of the students, it was determined that even though mean score of the knowledge scale for nutritional values of tropical and traditional fruits was slightly higher in female students (X¯ = 8.12) than male students (X¯ = 7.71), there was an insignificant difference between them (t(666) = 1.25, p > 0.05). A significant difference was determined between the students' knowledge mean scores of the knowledge scale for nutritional values of tropical and traditional fruits in terms of residence place (t(666) = 2.86, p 
      Citation: British Food Journal
      PubDate: 2021-12-21
      DOI: 10.1108/BFJ-05-2021-0475
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Trust and consumer confidence in the safety of dairy products in China

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      Authors: Yan Zhang , Lijun Guan , Shaosheng Jin
      Abstract: This study aims to explore the degree of Chinese consumers' trust and confidence in the Chinese dairy products supply chain and the relationships between trust and overall confidence in dairy products safety and quality. This study collected data from 1,278 respondents by field survey from five provinces of China. The data were analyzed using ordered logit model. This study shows the following results: (1) Chinese consumer confidence in domestic dairy products and trust in actors of the dairy chain are at a moderate-to-low level. (2) Government regulators are considered to take the most responsibility, with both an optimism-enhancing and a pessimism-reducing effect (the former effect is greater), while perceived trust in dairy farmers and retailers has little effect. (3) Perceived care has both an optimism-enhancing and a pessimism-reducing effect, and the former effect is stronger. Competence and openness have an optimism-enhancing effect and a pessimism-reducing effect, respectively. (4) The importance of the three dimensions of trust related to optimism-increasing and pessimism-reduction is limited, except in the case of government regulators. This study contributes to a better understanding of consumer trust in food safety and also help demonstrate to the actors and institutions involved in the dairy supply chain the best way to improve the performance of their duties to meet the consumers' needs for safe and quality dairy products.
      Citation: British Food Journal
      PubDate: 2021-12-21
      DOI: 10.1108/BFJ-05-2021-0508
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Household food waste and pathways to responsible consumer behaviour:
           evidence from Australia

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      Authors: Amlan Haque , Gamithri Gayana Karunasena , David Pearson
      Abstract: This paper aims to stimulate the pursuit of waste-free food consumption and develop guidelines to avoid irresponsible consumer behaviours. In doing so, the paper answers the questions: How much food is thrown away by Australian households' What are the causes of food wasted' And, how motivated are Australian household members to reduce food waste' An online survey was completed by a demographically representative sample of 5,272 households in Australia to address these questions. Using the state-wise data set and a structural equation modelling technique, this paper analyses behavioural and socio-demographic factors that influence household food waste in Australia. The study identified that inedible food waste was the most common waste that people threw away (69%). The second-largest contribution towards waste came from meal leftovers (44%). The study identified household members not finishing their meal and cooking too much food as the leading causes of food waste from meal leftovers. Furthermore, household food members were unable to identify whether the food was safe to eat, uncertain whether they would eat prepared food that was saved for later consumption and remained confused about when to discard food. Finally, 42% indicated a high level of motivation to reduce food waste, while 34% indicated a moderated level. This study's findings contribute to the practical challenges associated with the measurement of food waste in households. Further, the study provides insights to policymakers and practitioners to develop customised interventions to reduce household food waste.
      Citation: British Food Journal
      PubDate: 2021-12-21
      DOI: 10.1108/BFJ-05-2021-0517
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Effect of banana peel flour on rheological, physico-chemical, mineral
           content and sensory properties of chicken patties

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      Authors: Anita M. Chappalwar , Vikas Pathak , Meena Goswami , Arun Kumar Verma , V. Rajkumar , Prashant Singh
      Abstract: The present study was conducted to evaluate the effect of banana peel flour as fat replacer on rheological, physico-chemical, textural, mineral content and sensory properties of chicken patties. Ultra low fat chicken patties were prepared with incorporation of banana peel flour at 0% (C), 1% (BP1), 2% (BP2) and 3% (BP3) levels separately to replace 50% externally added vegetable fat in formulation and evaluated for various quality characteristics and sensory attributes. Highest G' and G''' modulus were observed in banana peel powder incorporated emulsion. No cross-point was observed at all ranges of frequency in meat emulsions prepared with banana peel. Among physico-chemical properties, control had significantly (p < 0.05) higher emulsion pH, emulsion stability, product pH, water activity values, fat and cholesterol content; however, cooking yield, moisture and ash content, fat retention and moisture retention values increased significantly (p < 0.05) in treatment patties. Mineral, textural and colour parameters had a significant (p 
      Citation: British Food Journal
      PubDate: 2021-12-21
      DOI: 10.1108/BFJ-05-2021-0524
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Microbial growth and attachment of and enterohemorrhagic and
           enteroaggregative strains on cress microgreens grown in peat soil system

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      Authors: Sahin Namli , Hilal Samut , Yesim Soyer
      Abstract: This study aimed to investigate how enteric pathogens and their biofilm populations on fresh produce survive according to time that contamination has occurred on leaves and contamination route: seed irrigation water. Cress was contaminated in two different ways: contamination of seeds and irrigation water with 8-log MPN/mL bacterial load, Salmonella Newport, Escherichia coli O157:H7, O104:H4 or O78:H2. While contaminated seeds were cultivated for seed contamination, contaminated irrigation was applied at the end of each week to separate groups of samples obtained from cultivated surface-sterile seeds to understand how long these pathogens could survive until harvest. The results indicated these pathogens survived until harvest, and formed biofilms on cress leaves grown using both contaminated seeds and irrigation water. No significant difference was observed among populations of Salmonella and E. coli groups in terms of survival (∼4.5–6.0 log MPN/g) and biofilm formation (∼4.4–5.7 log MPN/g) for contamination by seed. Also, SEM images revealed biofilm-like structures, the proofs of the attachment of these pathogens on leaf surfaces. From our knowledge this is the first study focusing on the survival and biofilm formation of one Salmonella serotype (Newport) and three E. coli serotypes (O157:H7, O104:H4, and O78:H2), representing enterohemorrhagic and enteroaggregative E. coli pathogenic subgroups, under the same irrigation and growth schemes. Furthermore, this study mimics the contamination of seeds and irrigation water with sewage or wastewater and may shed light on contamination of fresh produce grown using poor wastewater treatment.
      Citation: British Food Journal
      PubDate: 2021-12-20
      DOI: 10.1108/BFJ-03-2021-0269
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • The effects of environmental consciousness and menu information on the
           perception of restaurant image

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      Authors: Daniel Remar , Anupama Sukhu , Anil Bilgihan
      Abstract: This research examines the influence of consumer environmental consciousness and perception of menu information in the formation of restaurant image. The concepts of mindfulness and mindful consumption were used as the theoretical background for the study. Using a quasi-experimental setting, data were collected from restaurant consumers dining at an upscale casual restaurant in the southeastern United States over a four-week time. Structural equation modeling, multi-group analysis and mediation analysis were used to test the hypothesized relationships between research constructs. Results suggested that consumer environmental consciousness does not have a direct effect on the formation of restaurant image. However, consumer environmental consciousness influenced consumers' perception of menu information, and the perception of menu information consequently influences the restaurant image. Foodservice industry increasingly interested in sustainability practices. Consumers want to know the connections between food and its impact on their health and the environment. Findings reveal that environmentally conscious consumers actively sought out menu information, and that once the information they were seeking was perceived, it significantly strengthened the perception of restaurant image. To the best of our knowledge, this is the first research that investigated the environmental consciousness construct in a live restaurant context.
      Citation: British Food Journal
      PubDate: 2021-12-20
      DOI: 10.1108/BFJ-06-2021-0666
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Exploring the meteoric rise of online food ordering apps (OFOAs): the
           moderating role of visibility

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      Authors: Debarun Chakraborty
      Abstract: Online food ordering apps (OFOAs) have become increasingly popular, and consumers have widely recognized their benefits, particularly during pandemics or lockdowns. Despite the growing popularity of OFOAs, little is known about technology acceptance theories and their impact on purchase intention. The current study proposes the amalgamation of three theories to bridge this gap, better explaining customer behaviour toward OFOAs. To create a model, the researcher applied technology acceptance theories, visibility and purchase intention. To obtain results, the researcher used structural equation modelling (SEM) and moderation analysis on 432 responses obtained through a questionnaire. According to the research, all constructs were found to have a favourable and significant impact on the intention to use OFOAs, except compatibility. The moderating effect of visibility on intent to purchase is shown in the study. The study's findings add to the knowledge of consumer behaviour and practice. This work sheds light on technology acceptance theories that ensure that OFOA platforms are used indefinitely. Furthermore, the significance of visibility as a mediator of purchase intention provides a deep insight into customer behaviour. This model, which combines technology acceptance theories' original constructs with visibility to moderate purchase intention on OFOA platforms, is the first of its type in the current literature. Furthermore, this theoretical progress paves the way for future research.
      Citation: British Food Journal
      PubDate: 2021-12-20
      DOI: 10.1108/BFJ-08-2021-0906
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Fatty acid profile and lipid indices of the porker meat supplemented with
           pro-health herbal probiotics, ascorbic acid and allicin

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      Authors: Zuzanna Sabina Goluch , Artur Rybarczyk , Arleta Drozd , Radosław Drozd
      Abstract: The objective of this study is to assess whether pro-health herbal probiotics, ascorbic acid and allicin added to the finishing diets of hybrid pig influenced the intramuscular fat (IMF) content in longissimus lumborum (LL) muscle, the fatty acid profile and lipid quality indices, as it has an impact on human health. After 80 days of equal fattening, the pigs were divided into the control group (CT, n = 30 received commercially allowed and applicable antibiotics) and the experimental group (EX, n = 30), which until 95 days of rearing were supplied with fermented herbs extract (FHE Multikraft® Austria) with probiotics Saccharomyces cerevisiae, Lactobacillus casei, Lactobacillus plantarum, L-ascorbic acid and extract of garlic (10% allicin). After slaughter, crude fat content and fatty acid profile were determined in LL muscle samples, and on that basis lipid indices were calculated. Supplementation with FHE, probiotics, L-ascorbic acid and allicin has significantly impacted the crude fat content in the meat and the percentage of fatty acids content: tricosanoic (C23:0), heptadecanoid (C17:1 n-7), eicosanic (C22:1 11cis n-9) and eicosatrienoic (C20:3 11cis n-3), in comparison to CT group. Amongst lipid quality indices, IMF in LL of pigs from EX group, the C18:2 n-6/C18:3 n-3 ratio is characterised by a significantly higher value and thus is more beneficial to the health of the consumer. The authors have indicated that using FHE, probiotic supplements with ascorbic acid and allicin in commercial fattening of pigs, as an alternative for antibiotic growth promoters (AGP), improves the fatty acid profile of the meat.
      Citation: British Food Journal
      PubDate: 2021-12-20
      DOI: 10.1108/BFJ-09-2021-0972
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Color, microstructure, physicochemical, textural and sensory properties
           with the retention of secondary metabolites in convective-, microwave- and
           freeze-dried carrot () slices

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      Authors: Gulcin Yildiz
      Abstract: This work was undertaken to evaluate the impact of different drying methods (convective, microwave and freeze drying) on color, selected secondary metabolites (total phenolic substances, ascorbic acid, beta-carotene and antioxidant capacity), texture (hardness), sensory properties and microstructure of carrot slices. Convective drying at three different temperatures (55, 65 and 75 °C), microwave drying at two different power levels (100 and 200 W) and freeze drying were applied. Significant differences were found among fresh and dried-carrot slices. Convective-dried carrots showed better quality characteristics in comparison with microwave-dried carrots. The convective-dried carrots at 65 °C exhibited the highest retention of bioactive compounds and best color among all convective drying conditions. The microwave-dried carrot slices at lower power (100 W) showed higher quality characteristics compared to the dried carrots at 200 W. The freeze-dried carrots exhibited the highest retention of secondary metabolites, sensory properties and best color among all drying methods. The results from this study are significant for the processing of dried carrots by optimizing the conditions to obtain a high-quality product. Overall, freeze drying is a promising application as shown in the present study by its capability to better retention carrot quality underlying color, sensory, texture, microstructure and secondary metabolites.
      Citation: British Food Journal
      PubDate: 2021-12-17
      DOI: 10.1108/BFJ-03-2021-0308
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Consumer preferences for grocery purchasing during the COVID-19 pandemic:
           a quantile regression approach

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      Authors: Michelle Segovia , Jasper Grashuis , Theodoros Skevas
      Abstract: The objective is to determine if consumer preferences for grocery purchasing are impacted by the severity of the COVID-19 pandemic and whether these preferences differ by demographic and psychographic characteristics. The authors conduct an online discrete choice experiment (DCE) with 900 U.S. consumers to assess grocery shopping preferences under various scenarios of the COVID-19 pandemic (i.e. decreasing, constant and increasing cases). The attribute of interest is the purchasing method (i.e. in-store purchase, in-store pickup, curbside pickup and home delivery) with minimum order requirements, time windows and fees as secondary attributes. Heterogeneity in individual-level willingness-to-pay (WTP) estimates for the main attribute is analyzed by means of mixed logit and quantile regression techniques. The mixed logit model reveals heterogeneity in WTP estimates for grocery purchasing methods across participants. According to estimates from quantile regressions, the heterogeneity is partly explained by the severity of the COVID-19 pandemic. For example, the home delivery purchasing method is less preferred when the number of cases is decreasing. The results also show that consumer preferences for grocery shopping methods are affected more by psychographic characteristics than demographic characteristics. Consumers who comply with COVID-19 directives (e.g. wear face coverings) have stronger preferences for curbside pickup and home delivery, particularly at the tails of the WTP distributions. Although there is much data on food consumer behavior during the COVID-19 pandemic at the aggregate level, there are few analyses of grocery shopping preferences at the individual level. The study represents a first attempt to relate individuals' demographic and psychographic characteristics to their grocery shopping preferences during the COVID-19 pandemic, thus yielding numerous recommendations in terms of consumer segmentation.
      Citation: British Food Journal
      PubDate: 2021-12-17
      DOI: 10.1108/BFJ-05-2021-0474
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Studying the effect of tomato pomace incorporation on physicochemical,
           nutritional and storage characteristics of corn-based extrudates using
           response surface approach

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      Authors: Abida Jabeen , Haroon Naik , Nusrat Jan , Syed Zameer Hussain , Tawheed Amin , Aasima Rafiq
      Abstract: The present research was envisaged with an aim to optimize the system and the product responses for the development of tomato pomace-incorporated corn-based extrudates employing central composite rotatable design and determine its proximate, lycopene, consumer acceptability and storage studies. Lycopene-rich extrudates were developed from corn flour blended with different levels of tomato pomace. The independent extrusion variables, namely, feed composition (95:5 to 75:25), feed moisture (12–20%), screw speed (200–600 rpm) and barrel temperature (125–185 °C), were studied to determine their influence on dependent variables, namely, specific mechanical energy, hardness, water solubility index, lateral expansion, water absorption index, bulk density and color. All of the quality parameters were significantly (p 
      Citation: British Food Journal
      PubDate: 2021-12-17
      DOI: 10.1108/BFJ-05-2021-0483
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Drought-tolerant Bambara groundnuts as future food: a comprehensive
           review of its properties and applications in food

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      Authors: Liew-Phing Pui , Wen-Chian Tan , Ianne Kong , Choon-Hui Tan
      Abstract: This review provides an overview of the applications of Bambara groundnuts in various food products. The genetic diversity, physical properties and chemical compositions of the crop are also elucidated. This paper critically reviewed the physicochemical properties and applications of Bambara groundnuts from recent literature. Bambara groundnut (Vigna subterranea) is a drought-tolerant crop from West Africa that contains not only carbohydrates and fats but is also high in protein. The cultivars of Bambara groundnut can be distinguished by the colours of seeds, which range from red, blue-eye, brown and black-eye. Bambara groundnuts contain carbohydrate (57–67%), protein (15–25%), fat (4–8%), fibre (1.4–1.5%) and ash (2.9–4%). As a percentage of protein, the essential amino acids, lysine, methionine and cysteine are relatively high in Bambara groundnuts. Meanwhile, linoleic, palmitic and linolenic acids are the fatty acids present in this crop. Several studies have shown that Bambara groundnuts can be used as fat substitutes, emulsifiers, water binders, bulking agents and thickeners due to its water and oil absorption properties, gelling, pasting, emulsifying and foaming abilities. Bambara groundnuts are used in the development of many intermediate or final products like flour blend, cookies, bread and fermented milk. It has a positive impact on the overall proximate, functional, mineral and amino acid profiles of the food products. Despite its high nutrient density, Bambara groundnuts are an underutilised legume due to unavailability and lack of knowledge among consumers on its benefits. There is a need to promote the use of Bambara groundnuts as a future food.
      Citation: British Food Journal
      PubDate: 2021-12-15
      DOI: 10.1108/BFJ-04-2021-0436
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • How does perceived severity of COVID-19 influence purchase intention of
           organic food'

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      Authors: Hong Wang , Baolong Ma , Dan Cudjoe , Rubing Bai , Muhammad Farrukh
      Abstract: The COVID-19 outbreak has been rapidly spreading around the world for more than a year. However, few studies have explored the connection between the perceived severity of COVID-19 and purchase intention of the health-related products, for example, organic food. Based on the stimulus–organism–response (S-O-R) framework, this study examines the influencing mechanism of perceived severity of COVID-19 on purchase intention of organic food. To evaluate the proposed model, an online survey was utilized to collect 1,104 valid questionnaires from China. The findings suggest that (1) the perceived severity of COVID-19 has a significant positive impact on purchasing intention; (2) health consciousness acts as a mediating role between perceived severity of COVID-19 and purchasing intention and (3) perceived inconvenience negatively moderates the connection between perceived severity and purchase intention. The findings of this paper provide new insights into the positive effects of COVID-19 and pave the way for governments and enterprises to promote the purchase behaviour of organic food.
      Citation: British Food Journal
      PubDate: 2021-12-15
      DOI: 10.1108/BFJ-06-2021-0701
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Chinese consumers' selection of wine purchasing channels: influence of
           demographic characteristics, perceived value factors, social factors and
           wine knowledge

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      Authors: Dong Tian , Shuo Hao , Weisong Mu , Jia Shi , Jianying Feng
      Abstract: The selection of purchasing channels by wine consumers indirectly affects buying experience and satisfaction, therefore, it is of great practical significance to study consumers' preference on channel selection. The purpose of this study is to investigate the current state of consumer selection for purchasing channel and the corresponding influencing factors. A total of 2,976 valid questionnaires were collected by convenience sampling from 34 provinces, municipalities and autonomous regions of China in 2020 via the Internet, yielding a response rate of 82.2%. A categorical statistical approach was used to understand consumer's selection for each channel. Besides, binary logistic regression model was used to analyze the factors affecting consumers' channel selection. The results show that Chinese wine consumers' main purchasing channels are as follows: supermarket/mall, wine specialty stores, comprehensive e-business flagship stores, comprehensive e-business individual stores, restaurants and short video and live streaming platforms. Estimation results showed that among the 12 influencing factors in 4 categories, consumers' education and some other factors significantly influenced consumers' decision on wine purchasing channels. Limited by time and experimental conditions, this study did not analyze the trend of wine consumers' purchasing channel selection. Future work would concentrate on multi-year data and conduct longitudinal comparative analysis. This study innovatively subdivides the currently popular wine sales channels in Chinese market and conducts research related to consumer channel selection. The results of the study can provide reference for wine producers and distributors to update their strategic layout and also help various channels to understand the characteristics of their customer groups for targeted marketing.
      Citation: British Food Journal
      PubDate: 2021-12-14
      DOI: 10.1108/BFJ-07-2021-0789
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Exploring consumer non-knowledge in the agrifood context and its effects
           on behaviour

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      Authors: Francisco José Torres-Ruiz , Elisa Garrido-Castro , María Gutiérrez-Salcedo
      Abstract: Consumer knowledge has been one of the most studied variables in marketing due to its strong influence on consumer behaviour. Knowledge level has traditionally been measured through objective knowledge and the number of correct answers in a battery of items about product characteristics. The authors argue that this analysis could be complemented with other information, that is, the structure of non-knowledge. The main objective of this work is to explore the nature and explanatory potential of this new dimension on consumer behaviour in the agrifood context. The principal hypothesis is that, while they may have similar levels of objective knowledge, there are significant differences between the behaviour of consumers who have a predominant pattern of ignorance (tendency to answer “I don't know”) and those who are in error (tendency to give wrong answers). The present study draws on data derived from five case studies examining consumer knowledge about agrifood products (olive oils, Iberian ham and orange juice) and certain aspects of consumer behaviour. A sample of 4,112 participants was classified into two non-knowledge profiles: wrong, if most items answered incorrectly in a questionnaire were wrong; or ignorant, if most items answered incorrectly were “don't know”. The results obtained supported the argument that complementing the study of consumer knowledge with an analysis of the structure of non-knowledge is worthwhile, as differences within the structure are associated with different patterns of consumer behaviour. In the present study, it is proposed that the measurement of knowledge be complemented with an analysis of the consumer's non-knowledge structure (items not answered correctly), given its effects on behaviour, an aspect hitherto unconsidered in the literature. To do so, a new index is proposed.
      Citation: British Food Journal
      PubDate: 2021-12-13
      DOI: 10.1108/BFJ-06-2021-0609
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Effect of inulin and oat flour on viability of probiotics
           and physicochemical properties of reduced fat synbiotic ice cream

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      Authors: Ahmed Moawad Mabrouk , Ahmed Rabea Abd-Elgawad , Hani S. Abd El-Montaleb
      Abstract: The purpose of this study is to investigate the viability of probiotics, physicochemical and sensory properties of reduced fat synbiotic ice cream. The treatments were as follows: control was made by the addition of Lactobacillus salivarius NBIMCC 1589 and Lactobacillus crispatus NBIMCC 2451 (1:1). The treatments (T1, T2 and T3) were made with the addition of L. salivarius NBIMCC 1589 and L. crispatus NBIMCC 2451 (1:1) + 2% oat flour, 2% inulin and 4% oat flour + inulin (1:1). Physiochemical parameters (pH, moisture, fat, protein, fibre, ash, overrun, first dripping time and melting rate) were determined. The ice cream with inulin and oat flour had lower moisture content, which was recorded 70.41, 69.88 and 68.82% for T1, T2 and T3, respectively. While the protein, fat and ash content of treated samples increased. The highest acidity (0.43%) was recorded in T3. The overrun increased by around 43% in T3 compared with control. The viable counts of probiotics were significantly (p = 0.05) decreased by two or three log cycles. Finally, T3 received the highest sensory score, which could be due to the combination between oat flour and inulin. A novel ice cream was produced using a combination of inulin and oat flour, which enhanced the viability of added probiotics. Reduced fat synbiotic ice cream was a good carrier for probiotics, which facilitates the production of healthy dairy products.
      Citation: British Food Journal
      PubDate: 2021-12-13
      DOI: 10.1108/BFJ-06-2021-0629
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Understanding barriers to consumers to stop washing raw poultry through
           in-depth interviews

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      Authors: Abigail Gilman , Shauna C. Henley , Jennifer Quinlan
      Abstract: Foodborne illness from poultry may be associated with improper handling that results in cross contamination. Washing of raw poultry is one practice that can lead to cross contamination. Some consumers continue to wash raw poultry after learning that not washing raw poultry is the safe behavior. There is a need to better understand why some consumers continue this practice and identify barriers to them adopting the correct behavior. This research utilized qualitative, in-depth interviews to understand some consumer's barriers to adopting the behavior of not washing raw poultry. The interview questioning route was iteratively developed and designed to allow both structure and flexibility. Questions were anchored in the Transtheoretical Model of Behavior Change. Interviews (N = 23) were conducted over Zoom. Thematic analysis identified themes around consumers' resistance to adopting the correct behavior for handling raw poultry. Results from the thematic analysis indicate that chicken preparation methods were primarily influenced by family. A desire to control the process of preparing food, lack of trust in chicken processing, and the habitual nature of the behavior all contributed to the continuation of washing raw poultry. Over half of the participants (61%) expressed interest in changing behaviors in the future. Needing supporting scientific evidence, and an alternative behavior to replace washing were two key factors to support the development of future public health messaging. This study investigates the barriers to safe raw poultry handling utilizing in-depth interviews and contributes to the development of more effective public health messaging.
      Citation: British Food Journal
      PubDate: 2021-12-13
      DOI: 10.1108/BFJ-07-2021-0837
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Production and characteristic quality of probiotic Labneh cheese
           supplemented with broccoli florets

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      Authors: Hani S. Abd El-Montaleb , Khaled Abd-Elhakam Abbas , Mai Ali Mwaheb , Shaimaa Mohamed Hamdy
      Abstract: The purpose of this study is to develop functional probiotic Labneh cheeses supplemented with broccoli florets. Probiotic Labneh cheese was produced using broccoli florets paste at four different levels (0, 5, 10 and 15%), with Lactobacillus casei NRRL B-1922 as a probiotic strain, to evaluate its physicochemical, phenols, antioxidant activity, minerals, vitamins, textural, microbiological and sensory characteristics during storage for 15 days. The results indicated that Labneh cheese with added broccoli paste exhibited significantly (p = 0.05) higher level of moisture, acidity, soluble nitrogen, phenols, antioxidant activity, minerals and B vitamins, and lower protein, fat, ash and pH values when compared to control Labneh cheese. Textural analysis of Labneh cheese indicated that Labneh with higher level of broccoli (15%) exhibited harder texture than others. Higher viable counts of Lactobacillus casei and Streptococcus thermophilus were detected in Labneh with broccoli paste, and the counts (107 cfu/g) were higher than the number should be present to achieve their health benefits. The most acceptable Labneh cheeses were those supplemented with 5 and 10% broccoli paste. This study revealed broccoli florets could enhance the growth of Lactobacillus casei and Streptococcus thermophilus in the Labneh matrix, which resulted in a wider spectrum of health benefits of Labneh cheese to the consumers.
      Citation: British Food Journal
      PubDate: 2021-12-09
      DOI: 10.1108/BFJ-05-2021-0554
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Determinants of consumers' motivation towards ethnic food: evidence from
           Indonesia

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      Authors: Poppy Arsil , Hoa Le Dang , Rumpoko Wicaksono , Afik Hardanto
      Abstract: The research objective is to explore consumers' (those of ethnic origin and non-ethnic origin) motivation for choosing ethnic food. A total of 120 respondents were approached at Padang restaurants in Jakarta, and personal interviews were conducted using soft laddering techniques linking to means-end chain (MEC) analysis. The associations among attributes, consequences and values were mapped into a graphical hierarchy to depict the cognitive structure of consuming ethnic food. The unique and spicy taste of Padang food, as well as preferences for the cuisine, was identified as the determinants of consumption of Padang food. In addition, the Minang people still considered the food's origin and tradition when consuming it. “Financial security” and “happiness” were identified as the desired values that consumers want to achieve. The extent to which acculturation affects consumers' decision-making on consuming ethnic food has not been significantly investigated. Padang food can be promoted by highlighting its traditions and unique, spicy taste. These are key messages to attract consumers of Padang ethnic food. The paper presents an original motivations and cognitive structures for eating Padang food.
      Citation: British Food Journal
      PubDate: 2021-12-09
      DOI: 10.1108/BFJ-05-2021-0605
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • An analysis of a third-party food delivery app during the COVID-19
           pandemic

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      Authors: Shiang-Lih Chen McCain , Jeffrey Lolli , Emma Liu , Li-Chun Lin
      Abstract: The study aims to analyze guest comments on the Uber Eats food delivery app (FDA) in the USA during the April–June 2020 COVID-19 pandemic lockdown period. Three aspects influencing customer satisfaction with the FDA were evaluated in this study: (1) performance on the app, (2) product quality and (3) service quality. One thousand customer comments posted on the Uber Eats Google Play app from April 1 to June 30, 2020 were analyzed in this study. The text mining technique was applied to discover the hidden, but meaningful patterns from the unstructured text. Content analysis was applied to systematically analyze the text into organized categories and themes. Among the three dimensions evaluated in this study, the most important dimension regarding customers' perceptions toward the FDA was the service quality dimension (40.02%), followed by the FDA's performance dimension (39.43%) and the product quality dimension (20.54%) was least important. Additionally, customers' perceptions towards the three dimensions were all unfavorable and there were more negative comments than the positive comments: FDAs (P/N = 0.728), product quality (P/N = 0.60) and service quality (P/N = 0.865). Previous studies investigating FDAs assessed solely the performance of the app. However, customers' experience of a food delivery service is comprised of multiple components including the app, the restaurant and the delivery driver. To fill the void, this study evaluated a third-party app performance, product quality and service quality to capture the totality of customers' food delivery service experience.
      Citation: British Food Journal
      PubDate: 2021-12-07
      DOI: 10.1108/BFJ-03-2021-0332
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Showcasing green: how culture influences sustainable behavior in food
           eco-labeling

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      Authors: Francesco Manta , Francesco Campobasso , Annunziata Tarulli , Domenico Morrone
      Abstract: The aim of this study is to verify, through Hofstede's 6-D model, the impact of national culture on the implementation of eco-labeling activities on the supplier side, in order to provide consumers information about the sustainable behavior adopted by firms. The authors tested the impact of culture dimensions through an econometric model, on a sample composed by several countries of the world, in which at least a food certification is in force. Interesting results have been obtained and discussed, proving the existence of a relationship between culture and corporate sustainability showcasing. Cultural heritage has a deep influence on sustainable consumption demand. Firms need to put more effort to showcase their green behavior. Economic indicators have a role in fostering sustainable behavior. Food labeling is little explored, despite its growing importance for consumers. This research is a window in green marketing issues, specifically in global branding strategies.
      Citation: British Food Journal
      PubDate: 2021-12-07
      DOI: 10.1108/BFJ-05-2021-0478
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Consumption values, anxiety and organic food purchasing behaviour
           considering the moderating role of sustainable consumption attitude

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      Authors: Dayu Cao , Yan Zheng , Chunnian Liu , Xiaoying Yao , Shiyue Chen
      Abstract: This study aims to identify and describe the relationships among different consumption values, anxiety and organic food purchase behaviour considering the moderating role of sustainable consumption attitude from the viewpoint of the theory of consumption values. Data were collected using a structured questionnaire survey in first-tier cities in China. A total of 344 consumers of organic foods participated in the study. Structural equation modelling and hierarchical regression analysis were employed for data analysis. The results indicated the significant association of functional value-price, emotional value, social value and epistemic value with purchase behaviour. Anxiety had a positively significant influence on functional (quality), functional (price), emotional, social, conditional and epistemic values. In addition, the results indicated that functional (price), emotional, social and epistemic values played mediating effects in the relationships between anxiety and purchase behaviour. Moreover, sustainable consumption attitude had a positive moderating effect on functional value-price and purchase behaviour. The research not only provides novel and original insights for understanding organic consumption but also provides a reference for organic retailers to develop sales strategies and policymakers to formulate policies to guide organic consumption that are conducive to promoting sustainable consumption. For the first time, this research attempts to explore the relationships among different consumption values, anxiety and purchase behaviour. It may improve the gap of inconsistency in attitude and behaviour in organic consumption, and provide a new perspective for the study of organic consumption.
      Citation: British Food Journal
      PubDate: 2021-12-07
      DOI: 10.1108/BFJ-06-2021-0647
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • The consumers' (mis)perceptions of ecolabels' regulatory schemes for food
           products: insights from Canada

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      Authors: Yoann Guntzburger , Ingrid Peignier , Nathalie de Marcellis-Warin
      Abstract: Ecolabels will undoubtedly play a central role in promoting more sustainable production methods and consumption behaviors. Although numerous recent studies have explored consumer awareness, interpretation and preferences toward ecolabels and certifications, little is yet known about how they perceive the regulatory schemes that underpin them. Data were collected using a survey answered by a representative random sample of 1,032 Canadian consumers. Unconstrained partial-proportional odds models were used to perform statistical analyses. The results suggest that consumers generally do not differentiate between regulatory schemes for organic, local and non-GMO products. The level of perceived control and strictness appears to be influenced by multiple variables involving risk perception, trust and motivations, although this influence varies across labels. In addition to geographical specificities, this survey includes self-reported variables that might be subject to desirability biases and intention variables which do not necessarily predict behavior. Finally, this study does not consider interaction effects, since claims and ecolabels have not been studied in relation to specific products. These misperceptions about ecolabels' regulatory schemes could be addressed through better communication about schemes and certifications, although the authors agree that information alone would not be enough to deal with the trust issue suggested by the results. Deliberative and behavioral approaches might be more efficient to embed consumers' values, perceptions and concerns related to food labeling and certifications into the policymaking process. This work explores the role played by risk perceptions, trust, egoistic and altruistic motives, and the importance of third-party certifications in the consumer's understanding of ecolabels' regulatory schemes.
      Citation: British Food Journal
      PubDate: 2021-12-03
      DOI: 10.1108/BFJ-05-2021-0546
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Antioxidant potential, anti-nutritional factors, volatile compounds and
           phenolic composition of microwave heat-treated plum (.) kernels:
           an analytical approach

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      Authors: Mohd Aaqib Sheikh , Charanjiv Singh Saini , Harish Kumar Sharma
      Abstract: The study was aimed to explore the potential impact of microwave heating (450 W for 2, 4, 6 and 8 min) on antioxidant activity, anti-nutritional factors, volatile and phenolic compounds of the plum kernels. Plum kernels are rich in proteins, lipids and bioactive compounds that are mostly underused and undervalued. The results showed that microwave heating at 450 W for 6 min significantly (p 
      Citation: British Food Journal
      PubDate: 2021-12-03
      DOI: 10.1108/BFJ-06-2021-0649
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Creating sustainable value through food waste management: does retail
           customer value proposition matter'

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      Authors: Iona Yuelu Huang , Louise Manning , Vicky Wood , Katy L. James , Anthony Millington , Vasilis Grigoriadis , Shane Ward
      Abstract: This research aims to explore retail managers' views on how food waste (FW) management activities contribute to sustainable value creation and how the customer value proposition (CVP) for a given food retailer interacts with their approaches to FW management. A three-stage exploratory qualitative approach to data collection and analysis was adopted, involving in-depth interviews with retail managers, documentary analysis of multiple years of relevant corporate reports and email validation by seven major UK grocery retailers. Thematic content analysis supplemented by word similarity cluster analysis, two-step cluster analysis and crisp-set qualitative comparative analysis was undertaken. FW management practices have been seen by retail managers to contribute to all forms of sustainable value creation, as waste reduction minimises environmental impact, saves costs and/or serves social needs, whilst economic value creation lies at the heart of retail FW management. However, retail operations are also framed by CVP and size of a retailer that enable or inhibit the adoption of certain FW management practices. Low-price retailers were more likely to adopt practices enabling them to save costs. Complicated cost-incurring solutions to FW were more likely to be adopted by retailers associated with larger size, high quality and a range of services. This study is the first of its kind to empirically explore retail managers' perception of sustainable value creation through FW management activities and to provide empirical evidence of the linkages between retail CVP and sustainable value creation in the context of retail FW management.
      Citation: British Food Journal
      PubDate: 2021-12-03
      DOI: 10.1108/BFJ-06-2021-0693
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Investigating the effect of restaurant menu labelling on consumer food
           choices using a field experiment

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      Authors: Seda Erdem
      Abstract: The aim is to explore the impact of new menu labels on consumers' actual meal purchases with a field experiment undertaken in a local restaurant. The author used a field experiment in a natural eating environment at a restaurant to investigate the effect of restaurant menu labelling on consumers' meal choices and opinions on the use of nutritional labels on menus. The experiment included control and treatment conditions in which we offered customers unlabelled and labelled menus, respectively. After individuals' dining experience, the data on meal choices and attitudes to menu labelling was collected via a brief questionnaire. The author then performed inferential statistical analysis to test differences between the control and treatment conditions and logistic regression analysis to explore further what predicts the probability of labels being influential on meal choice. The study finds that the information provided to the consumers on restaurant menus matters. The more useful the information is perceived by consumers, the more likely the labels will influence their choices. Calorie content and the walking minutes to burn those calories on labels were considered the most useful aspect of the menu labels. The study contributes to a better understanding of the impact of menu labelling on actual meal purchases, as well as the best way to communicate calorie and nutrient information to consumers. The author also shares her experience designing a field experiment with a restaurateur for future research.
      Citation: British Food Journal
      PubDate: 2021-12-02
      DOI: 10.1108/BFJ-04-2021-0432
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Food attitudes and consumer behavior towards food in conflict-affected
           zones during the COVID-19 pandemic: case of the Palestinian territories

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      Authors: Tarek Ben Hassen , Hamid El Bilali , Mohammad Sadegh Allahyari , Rabeh Morrar
      Abstract: Global lockdowns and restrictions linked to the coronavirus disease 2019 (COVID-19) pandemic have affected food environments and consumption patterns. Conflict-affected countries are disproportionately affected from economic and food security perspectives. In this regard, the Palestinian territories (namely West Bank and Gaza Strip), which face a number of issues such as Israeli military and economic control, overcrowded cities and refugee camps (especially in Gaza Strip), rising poverty and food insecurity, are an especially interesting case study. Accordingly, the purpose of this paper is to analyze the effects of the ongoing COVID-19 pandemic on the selection and intake of foods and drinks, as well as consumer behavior and attitude toward food in the Palestinian territories. The paper draws upon an online survey in the Palestinian territories administered in Arabic through the Survey Monkey platform from September 15 to October 10, 2020, with 322 adults. The survey findings were analyzed using descriptive statistics and several nonparametric tests. Particularly, the U-Mann Whitney test was used in dichotomous, categorical independent variables (e.g. gender), while the Kruskal–Wallis test was run to analyze multi-choice responses (e.g. occupation). The results reveal that food attitudes and consumer behavior towards food have been widely affected. First, they reveal that Palestinians try to have healthier diets but ate more between meals (e.g. snacks). Second, the pandemic transformed respondents' shopping behavior and induced panic buying, negatively affecting food affordability due to increased prices of some foods (e.g. fruits and vegetables). Some food behaviors were shaped by negative psychological determinants (e.g. depression and anxiety). The pandemic effects are moderated by different sociodemographics (age, education and income). COVID-19 negatively affected food security but also opened a “window of opportunity” to trigger the transition towards more sustainable diets. The paper results show that the eventual effects of COVID-19 will most likely vary from country to country, based not only on the epidemiological circumstances but also, among other factors, on the baseline socioeconomic situation and shock resilience. The findings contribute to the clarification and critical analysis of the impacts of COVID-19 on food behaviors in the Palestinian territories, which would have several policy implications.
      Citation: British Food Journal
      PubDate: 2021-12-02
      DOI: 10.1108/BFJ-05-2021-0590
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Believing and acting on fake news related to natural food:
           the influential role of brand trust and system trust

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      Authors: Subhalakshmi Bezbaruah , Amandeep Dhir , Shalini Talwar , Teck Ming Tan , Puneet Kaur
      Abstract: Fake news represents a real risk for brands, particularly for firms selling essential products, such as food items. Despite this anecdotal acknowledgement, the dynamics of the relationship between fake news and brand reputation remain under-explored. The present study addresses this gap by examining the association of consumer values (universalism and openness to change), brand trust, fake news risk and system trust in the context of natural food products. The study utilised a cross-sectional survey design and the mall-intercept method to collect data from 498 consumers of natural food residing in India. To test the hypotheses, which were grounded in the stimulus-organism-response (SOR) framework, the collected data were analysed using covariance-based structural equation modelling in SPSS AMOS. The conceptual model proposed universalism and openness to change as stimuli, brand trust as an internal state or organism and fake news risk – captured through the tendency of consumers to believe and act on fake news – as a response. The findings support a positive association of universalism with brand trust and a negative association with fake news risk. In comparison, openness to change has no association with either brand trust or fake news risk. Brand trust, meanwhile, is negatively related to fake news, and this association is moderated by system trust. Furthermore, brand trust partially mediates the relationship between universalism value and fake news risk. Notably, the present study is one of the first attempts to understand the fake news risk associated with natural food brands by utilising the SOR framework in an emerging market setting. The study provides interesting insights for policymakers, brands and consumers.
      Citation: British Food Journal
      PubDate: 2021-12-01
      DOI: 10.1108/BFJ-02-2021-0190
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Food safety knowledge and behaviour among food handlers in catering
           establishments: a case study

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      Authors: Mojca Jevšnik , Peter Raspor
      Abstract: The main objective of this study is to find out how food handlers in catering establishments perceive ensuring food safety and which problems they meet along the way. Using a qualitative approach, ten food handlers in Slovenian catering facilities were included in the case study. A semi-structured approach was applied to provide a deeper insight into food safety barriers perceived by respondents. Participants first read short fictitious newspaper news about a foodborne disease at a tourist farm, which served as a starting point. The results demonstrate barriers which most often originate in a lack of knowledge (e.g. improper food safety training, incorrect food safety knowledge testing, knowledge and maintaining of CCPs), shortage of food hygiene skills (e.g. handwashing, food defrosting) and weak work satisfaction (e.g. insufficient payment, poor interpersonal relationships and weak motivation). Food safety knowledge and consequently training methods were found to be the biggest barrier for the efficiency of the HACCP system in practice. Due to the small sample, the results cannot be generalised to the entire population of food handlers in Slovenia. The results indicate weaknesses in food safety knowledge among professional food handlers. The study provides a deeper insight into implicit opinions of ten food handlers in catering facilities regarding barriers in providing food safety, their knowledge and behaviour in their work with food.
      Citation: British Food Journal
      PubDate: 2021-12-01
      DOI: 10.1108/BFJ-09-2020-0795
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Understanding regional variation in the use of local food in public
           catering

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      Authors: Susanna Kujala , Outi Hakala , Leena Viitaharju
      Abstract: The main aim of this study is to identify the factors that can affect regional differences in the procurement of local food in public catering. Understanding how some regions procure more local food products than others could help promote the use of local food in public catering. Regions with a lower share of local food can learn from regions that have a higher local food share. The studied phenomenon is complex; therefore, we used several approaches to identify the share of local food procurement and the reasons behind the regional differences. The study gathered survey data and used fuzzy-set qualitative comparative analysis (fsQCA), a computable general equilibrium model and several data sources. The share of local food within the total food procurement varies markedly between regions. The highest local food shares can be linked to a combination of three factors: sufficient and suitable supply, adequate organisational conditions and a political atmosphere that encourages the use of local food. In addition to limited political incentives, poor supply or inadequate organisational conditions effectively characterise why some regions use very few local food products. Hence, a move towards using more local food in public catering requires political decision makers, food producers and procurement personnel to demonstrate a common will and take cohesive action. By examining regional variation, the results of this study offer a new perspective on the use of local food in public catering.
      Citation: British Food Journal
      PubDate: 2021-11-30
      DOI: 10.1108/BFJ-04-2021-0385
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Characterization of the shopping preferences and needs of low-income
           consumers living in food deserts

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      Authors: Samantha Mogil , Evanah Hill , Jennifer Quinlan
      Abstract: Lack of access to supermarkets and fresh produce continues to be a problem for low income consumers in many countries. The purpose of this research was to identify the shopping preferences and needs of such consumers in the Eastern U.S. Additionally, the research sought to determine the interest and preferences of low income consumers in a mobile grocery intervention which would provide neighborhoods with a consistent, convenient shopping experience. A mixed methods approach included conducting focus groups in low-income neighborhoods in Philadelphia, Pennsylvania, U.S.A. and a quantitative survey (n = 202) administered via Survey Monkey to low-income consumers. Thematic analysis was conducted on focus group data and surveys were administered and analyzed to assess applicability of themes identified to consumers over a larger geographic area. Results indicated that consumers in food desert neighborhoods reported an interest in purchasing a wide range of food staples, household goods, and personal items from any shopping intervention. Participants indicated a need for a more convenient overall shopping experience for a range of foods and goods in addition to fresh food choices. Findings indicate that mobile interventions to increase food access may benefit from expanding products available through the intervention beyond fresh produce and perishable goods. This research explored purchasing preferences with low income consumers living in food deserts. It identifies products and goods they would prefer to see in an intervention to increase food access and is unique in that it explores the wants and preferences of consumers living in food deserts.
      Citation: British Food Journal
      PubDate: 2021-11-30
      DOI: 10.1108/BFJ-04-2021-0423
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Adoption of mobile food ordering apps for O2O food delivery services
           during the COVID-19 outbreak

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      Authors: Adnan Muhammad Shah , Xiangbin Yan , Abdul Qayyum
      Abstract: The purpose of this paper is to develop a model to examine how different technological and cognitive cues related to mobile food ordering applications (MFOAs) impact diners' intentions to use MFOAs continuously. The moderating role of national household demographics was also assessed in the online-to-offline (O2O) food delivery services (FDS) context. Drawing insights from the uses and gratification (U&G) theory, an online sample survey of 968 valid respondents who had ordered or purchased food through delivery apps during the COVID-19 outbreak in China was used for the analysis. The proposed model was empirically tested using structural equation modeling. The results revealed that cues in MFOAs (i.e. ease of use, convenience, price saving orientation, the listing of various food choices, exploring restaurant patterns, and compatibility) directly influenced diners' e-satisfaction and that intention to use continuously is triggered by e-satisfaction during the COVID-19 crisis. Moreover, this study found that collectivist household diners emphasized ease of use, convenience, and compatibility. Comparatively, individualistic household diners placed more importance upon price saving orientation and listing of various food choices during the pandemic. The authors offer a new insight into customers' dining choices by extending the scope of O2O services in the food industry. The findings contribute to understanding diners' purchase decision-making processes regarding MFOAs' O2O-FDS during the COVID-19 crisis. The multi-group comparison via national household demographics also provides a new perspective regarding different dining preferences toward O2O-FDS.
      Citation: British Food Journal
      PubDate: 2021-11-30
      DOI: 10.1108/BFJ-09-2020-0781
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Hunting and raising livestock are associated with meat-related attitudes,
           norms and frequent consumption: implications for dietary guidance to rural
           residents

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      Authors: Twila Linville , Karla L. Hanson , Jeffery Sobal
      Abstract: Meat consumption is higher than health recommendations, but little is known about potential moderating factors in rural areas. Informed by the theory of planned behaviour (TPB), this paper explored potential moderators amongst rural residents. The authors summarized meat-related attitudes (importance, taste preference, healthfulness perceptions), social norms, controls (availability, affordability, self-efficacy) and frequency of consumption (overall, lean meat, wild game) in a cross-sectional survey of rural, adult, US volunteers (n = 572). The authors examined correlations and differences by gender, connection to hunting and to livestock raising. These rural residents had positive attitudes toward meat, high family expectations to consume meat and daily consumption. Half of the meat consumed was lean but was infrequently wild game. Respondents with connections to hunting or raising livestock reported more positive meat-related attitudes, norms and self-efficacy, and more frequent meat consumption. Those with a connection to hunting also had higher perceived availability, affordability and consumption of wild game. Strong meat preferences and expectations may hamper moderation amongst rural residents, particularly in households connected to hunting or raising livestock. Dietary advice can be tailored to respect meat consumption, emphasize the identification and selection of lean meats and highlight wild game as a lean meat that is moderately available and affordable. Future research should disentangle hunting and livestock raising as potential factors in food choice and examine wild game consumption in jurisdictions where it can be sold legally. This study was novel in examining meat-related practices amongst rural residents, separately examining lean meats and wild game, and identifying hunting and livestock raising as important predictors.
      Citation: British Food Journal
      PubDate: 2021-11-29
      DOI: 10.1108/BFJ-01-2021-0096
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Children’s menus in shopping centre restaurants: a multicentric
           study

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      Authors: Cláudia Viegas , João Lima , Cláudia Afonso , András Jozsef Toth , Csaba Bálint Illés , András Bittsánszky , Zvonimir Šatalić , Sanja Vidaček Filipec , Valeria Fabijanic , Samuel Duran , Jairo Alonso Torres , Monica Spinelli , Andrea Matias , Ana Maria Souza Pinto , Ada Rocha
      Abstract: The aim of this study is to identify and characterize kids' menu offer in fast-food and traditional restaurants located in shopping centres in five different countries. An observational cross-sectional study is carried out, though a study was performed in all restaurants located in shopping centres from main cities, in five countries: Brazil, Chile, Croatia, Hungary and Portugal. A tool for assessing the quality of menus is used for the analysis (Kids Menu Healthy Score (KIMEHS)). Menu prices between countries were compared. A total of 192 kids' menus were collected, 44 in Portugal, 57 in Brazil, 66 in Chile, 15 in Hungary and 10 in Croatia. All the countries have average negative KIMEHS values for the menus, indicating that the offer is generally poor in terms of healthy options. The cost of children's menus in European countries is generally low. In Brazil, the price is significantly more expensive, which may limit the accessibility by social economically deprived populations. No significant differences were found in the average cost of meals from different restaurants typology. Traditional/Western restaurants present the highest price. Globally, kids' menus are composed by unhealthy food items, pointing to the need of improvements in food availability, aiming to promote healthy food habits among children. This study presents innovative data on children's menus, allowing for characterization of meals offered to children and comparison between different countries. Key pointsKids’ menus are composed by unhealthy food items.Improvement of kids' menus quality will promote children food habits.Healthier out-of-home food consumption will contribute to public health.
      Citation: British Food Journal
      PubDate: 2021-11-29
      DOI: 10.1108/BFJ-05-2021-0504
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Consumers' purchase intention of wild freshwater fish in China from the
           perspective of ecological protection

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      Authors: Tinggui Chen , Hui Wang
      Abstract: The purpose of this paper is to investigate consumers' purchase intention of wild freshwater fish. Facing the endangering ecology in the Yangtze River Basin, the Chinese government has implemented a ten-year fishing ban policy to protect the wild freshwater fishery resources from 2020. In this context, such questions are raised as how do consumers react to this and are they willing to reduce or even refuse to purchase wild freshwater fish to protect the aquatic biological resources in the Yangtze River Basin' A total of 1,235 consumers from eight provinces (including two province-level municipalities) in the Yangtze River Basin filled out the online questionnaires. The data (n = 1,096) are analyzed by structural equation model (SEM) to verify the relationships between the variables. The results show that subjective norm is the strongest direct determinant of purchase intention, followed by personal norm, attitude, environmental concern and perceived behavioral control. It is also found that attitude, subjective norm, perceived behavioral control and environmental concern have significant effects on personal norm which plays a significant mediating role in forming purchase intention. On this basis, specific policy recommendations are proposed. This paper investigates consumers' purchase intention from the perspective of ecological protection and obtains a more comprehensive explanation of the purchase intention by combining the theory of planned behavior (TPB) and theory of norm activation.
      Citation: British Food Journal
      PubDate: 2021-11-29
      DOI: 10.1108/BFJ-05-2021-0596
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Sensory quality and shelf-life of locally produced British butters
           compared to large-scale, industrially produced butters

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      Authors: Agnieszka Dudkiewicz , William Hayes , Bukola Onarinde
      Abstract: The purpose of this pilot-scale study was to compare the quality of traditionally manufactured butters from local, small British producers with the quality of butters that are produced industrially. Butter samples were obtained after supervised site inspections of three traditional-butter manufacturers and one large-scale butter producer. The samples were subject to initial microbiological, chemical and sensory testing, followed by a refrigerated shelf-life study over 24 weeks. Traditional butters matched or exceeded the sensory quality of industrial butters, but spoilage microorganisms tended to grow faster on traditional butters. This seemed to be related to poorer water droplet dispersion in the manufacture of some of the traditionally made butters. Visible mould appeared on two of the traditional butters after eight weeks, but this occurred well after the nominal “best before” date. Prolonged lockdowns due to the current coronavirus disease (COVID-19) pandemic pose a threat to the food supply chain, and food produced by local manufacturers may become increasingly important. However, are foods produced by local small-scale manufacturers of a quality comparable to that produced using large-scale production facilities' To the best of the authors' knowledge, there is no comparative study of the quality and shelf-life of traditionally-produced and industrially-produced butters. The current work presents such a comparison together with an outline of how the process of traditional butter-making differs from commercial production in Britain.
      Citation: British Food Journal
      PubDate: 2021-11-26
      DOI: 10.1108/BFJ-02-2021-0172
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Multisensory analysis and wine marketing: systematic review and
           perspectives

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      Authors: Raffaele Campo , Pierfelice Rosato , Enrico Battisti
      Abstract: This paper is aimed at examining and critically analyzing systematical literature on wine and cross-modality between the five senses. In particular, the researchers want to highlight the role of multisensory analysis on wine marketing and consumer behavior studies. This paper is based on a systematic review of literature conducted on peer-reviewed journals. Results highlight how multisensory analysis of wine is a growing topic insomuch that research on this kind of topic is exploded in the last years. Nevertheless, wine and cross-modality is more analyzed on food science journals than in marketing ones. The paper examines a field of research moderately explored in order to shed light to the current status of scientific studies and to propose new research questions to develop.
      Citation: British Food Journal
      PubDate: 2021-11-26
      DOI: 10.1108/BFJ-03-2021-0222
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Serbian, Croatian and Spanish consumers' beliefs towards artisan cheese

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      Authors: Zorana Miloradovic , Marijana Blazic , Irena Barukcic , Maria Font i Furnols , Nada Smigic , Igor Tomasevic , Jelena Miocinovic
      Abstract: In the past two decades the popularity of artisan cheese emerged. The present study aimed to investigate similarities and differences in beliefs towards artisan cheeses among participants from Serbia, Croatia and Spain and to determine consumer profiles. Better understanding of their behaviours and beliefs could serve as the basis for the development of appropriate production and marketing strategies and for further popularisation of artisan cheeses. The data on demographic structure, behaviours and beliefs of 947 participants in total were obtained via a questionnaire collected online. In order to identify consumer profiles and to define their specific beliefs, a cross-country cluster analysis has been conducted. Four clusters were identified: “highly educated men”, “highly educated women”, “millennials” and “educated senior women”. Mann–Whitney U test was used to identify statistically significant differences between countries and clusters. Respondents from different countries had different preferences for cheese types and different ways of consumption. All participants valued artisan cheeses more than industrial cheeses in terms of healthiness and quality, but they believe that there is still much to be done in terms of proper packaging, labelling, branding, widening of assortment and providing better availability. The results of the present study revealed that participants had no clear opinion regarding trust in artisan cheese safety. Up to date, no study investigated beliefs of consumers from Serbia and Croatia towards artisan cheese. Original consumer pool has unique characteristics: they are far more oriented towards open markets and purchasing cheese directly from producers; they have different preferences towards cheese types and different consuming habits. Unique consumer characteristics provided original findings considering their beliefs.
      Citation: British Food Journal
      PubDate: 2021-11-24
      DOI: 10.1108/BFJ-04-2021-0409
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Why do people eat alone' An international comparison

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      Authors: Chang-Hua Yen , Frank C. Tsai , Jiun-Chi Tzeng , Chung-Yuan Tai
      Abstract: The solitary consumption market has grown in the hospitality industry. However, research on the behavior of solitary consumers and differences between solitary consumers of different nationalities is rare. The relationships between solo dining motivations and customer satisfaction were investigated for consumers in Taiwan and the United States. A survey was conducted among Taiwanese and American consumers; 628 valid questionnaires were retrieved. Structural equation modeling was performed to test the hypotheses. Significant differences were observed between Taiwanese and American consumer motivations. Higher solo dining motivation was positively associated with customer satisfaction; in particular, “escape and relaxation” and “enjoyment” were both positively associated with customer satisfaction. American consumers had a stronger relationship between motivation for social interaction and customer satisfaction. Only solo diners in Taiwan and the United States were investigated. The results might not be generalizable to solo diners in other regions. The study's findings on the associations between solo dining motivations and consumption experience contribute to food consumption research. Furthermore, the results enable an understanding of differences in the motivations and behaviors of solitary consumers in different countries.
      Citation: British Food Journal
      PubDate: 2021-11-23
      DOI: 10.1108/BFJ-03-2021-0312
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Determinants affecting consumers' attention to fish eco-labels
           in purchase decisions: a cross-country study

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      Authors: Antonino Galati , Lluís Miret-Pastor , Dario Siggia , Maria Crescimanno , Mariantonietta Fiore
      Abstract: The purpose of this study was to investigate the role of consumer altruism and other socio-cultural factors in predicting how much attention consumers pay to seafood eco-labels. The empirical investigation was carried out by administering an online questionnaire to a sample of Italian and Spanish people from December 2019 to April 2020. After carrying out the principal component analysis procedure, the work made use of an ordinal logistic regression. Both Italian and Spanish consumers with an altruistic attitude, who feel that food produced in a sustainable way can protect the environment and workers, appear more likely to take an eco-label into account. In addition, in both countries, consumers with a higher level of education and in the older age range are more likely to read eco-labels before buying fish products. The first limitation is mainly related to the sampling procedure, which is not probabilistic and does not allow for generalisation of the results. Furthermore, some indicators related to COVID-19 were not included as the planning stage of the research methodology occurred before the pandemic. A better understanding of the main determinants predicting consumers' attention to seafood eco-labels could be crucial to promote effective marketing strategies aimed at increasing consumer interest and awareness in sustainable seafood and eco-labels. Exploring the role of consumers' altruism in how much attention is paid to seafood eco-labels appears to be a new approach that emphasises the role of altruism as a variable capable of bridging the “value-action gap”.
      Citation: British Food Journal
      PubDate: 2021-11-23
      DOI: 10.1108/BFJ-05-2021-0498
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Impacts of COVID-19 on patterns of meat and seafood consumption: evidence
           from Australia

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      Authors: John Rolfe , Darshana Rajapaksa , Jeremy De Valck , Megan Star
      Abstract: In 2020, mechanisms to limit the chain of transmission of coronavirus disease 2019 (COVID-19) in Australia led to widespread restrictions on population mobility and business operations. Such conditions provide a natural experiment that may help to provide insights into consumer behaviour and future trends in food consumption. The overall objective of this study is to explore the possible impacts of COVID-19 on meat consumption patterns in Australia, both in the short and medium term, and to explore whether there have been impacts on the underlying drivers for consumption. The research reported in this paper analyses the impacts of COVID-19 on meat and seafood consumption in Australia, drawing on a national random survey of 1,200 participants in June 2020. Survey data on past and current consumption rates are compared to respondent estimates of their future consumption behaviour, and ordered probit models are used to identify whether consumption changes can be explained by socio-demographic, attitudinal or economic factors. Two potential scenarios were evaluated to explore future consumption trends. The first “acceleration” scenario is that the restrictions would encourage people to speed up existing declines in meat consumption, perhaps taking more account of credence factors such as health, animal welfare and environmental issues. The second “transformation” scenario is that people will change consumption patterns, perhaps moving more towards home-cooked meals and increased consumption. Slightly stronger support was found for the transformation scenario, indicating that consumption rates for most meats and seafood will be stable or increase over the next five years. This study capitalises on changed social and economic settings generated by COVID-19 to test the effects on consumption of meat (chicken, beef, pork, lamb) and seafood at a national level. Ordered probit models are applied to evaluate participant data on their future intentions for meat consumption to test two scenarios, finding stronger support for the “transformative” scenario than the “accelerate” scenario.
      Citation: British Food Journal
      PubDate: 2021-11-22
      DOI: 10.1108/BFJ-12-2020-1125
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Consumer understanding of food date labels: preventing food wastage

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      Authors: Khalid Shamim , Shamim Ahmad , Md Ashraf Alam
      Abstract: Confusion over the interpretation of date labels is one of the main causes of food waste at the retail and consumer level. The purpose of this study was to determine consumer understanding of food date labels and to assess consumer perception of food waste based on these labels. It is a cross-sectional study carried out in India. Google forms were used to administer an online structured questionnaire. A total of 389 individuals participated in the study. The data were analyzed using Chi-square statistics and ordinal logistic regression. The results affirmed that most of the consumers frequently looked at date labels while purchasing food products, but many of them did not have adequate knowledge of commonly used date label terms. In particular, respondents tended to misunderstand the “best before” date label as the last date for safe consumption, that is, a safety indicator that is not correct. The study indicated that lack of appropriate knowledge, misunderstanding of date labels and lack of complete information contributed toward unnecessary and excess discard of foods that may otherwise perfectly be safe and edible. Raising public awareness, educating consumers about food date labels and pushing for standardizing the information on date labels by providing adequate guidelines to companies would enable consumers to better interpret the labels, and it would lead to lowering the unnecessary food wastage. This study fulfills an important knowledge gap in respect of examining the food date label knowledge and its relationship with food waste practices in India.
      Citation: British Food Journal
      PubDate: 2021-11-19
      DOI: 10.1108/BFJ-06-2021-0672
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Critical criteria for enhancing consumption intention in restaurants
           during COVID-19

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      Authors: Sheng-Fang Chou , Chih-Hsing Sam Liu , Jun-You Lin
      Abstract: The purpose of this study is to illustrate the different systems controlling coronavirus disease 2019 (COVID-19) and curbing the impact of the virus on the hospitality economy. The author’s clarified the critical attributes of the government, organization management system and consumer behaviour using mediation-moderation models and demonstrated how those critical attributes influenced customer consumption intention during COVID-19 in Taiwan. Due to the impact of the COVID-19 pandemic, this research is mainly distributed through online questionnaires through Facebook and other social media channels to recruit volunteers. Second, the pre-test survey used 100 questionnaires collected from juniors and seniors from a university in northern Taiwan to make predictions. Third, this study also conducted a questionnaire validity analysis, which identified 9 criteria and 34 items. Fourth, the questionnaire collected samples for a total of three months. Structural equation modelling was used to test the hypotheses in a sample of 1,098 consumers in Taiwan. This study considers government, enterprise and consumer levels and conducts relevant factor analysis from consumers’ perspectives to understand the changes in consumer behaviour under COVID-19 influence. Regarding mediation, this study finds that information and communication mediate the relationships between crisis management and COVID-19 impact. Regarding moderation, this study exposes the critical moderating part of human resources, that hygiene and safety strengthen the relationships between COVID-19 impact and attitude towards life and that perceived anxiety strengthens the relationship between attitude towards life and consumption intention. During COVID-19, restaurants should cooperate with the government to reduce the risk of community infection. Therefore, the government also needs to cooperate with restaurant companies to enhance the industrial economy, actively communicate with consumers and provide correct and sufficient information. At the same time, restaurant enterprises also need to have sufficient human resource arrangements, hygiene and safety planning to eliminate consumers’ doubts. These findings indicate that consumers’ consumption intention to eat out is affected by the COVID-19 impact and attitude towards life. This research also confirms that perceived anxiety has a mediating effect on the relationship between consumer attitudes towards life and consumption intentions. To improve the restaurant economic process, they should consider solutions to reduce consumers’ perception of the COVID-19 impact and fear of eating out.
      Citation: British Food Journal
      PubDate: 2021-11-18
      DOI: 10.1108/BFJ-05-2021-0532
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Optimization of juice production from “cempedak” () fruit pulp
           liquefied with the aid of enzymes

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      Authors: Liew Phing Pui , Ianne Kong , Roselina Karim , Yus Aniza Yusof , Chen Wai Wong , Hasanah Mohd Ghazali
      Abstract: The purpose of this research is to produce “cempedak” juice using enzyme aided-liquefaction by examining the effects of enzyme types (Pectinex® Ultra SP-L, Celluclast® 1.5 L and Fungamyl® 800 L), enzyme concentrations (0–1.5% v/w), incubation time (0–2.5 h) and incubation temperature (35–60 °C) on juice yield and viscosity, total soluble solids and color of fruit puree. Ripe “cempedak” pulp from CH28 fruit was first pureed in a blender and then homogenized with water at 1:2 ratio. The diluted puree was then liquefied with the enzymes separately to reduce its viscosity. Analyses such as juice yield, viscosity, total soluble solids and color of the liquefied “cempedak” puree were then carried out. Results indicated that the optimized use of 1.2% (v/w) Celluclast® 1.5 L (Novozymes, Denmark), a cellulase preparation, at 45 °C and 1 h produced juice with the lowest viscosity (349.4 cP) and the highest juice yield (82.3% v/w). Liquefied “cempedak” juice was darker (with L* value of 51.17) and more yellowish (b* value of 38.88) compared to “cempedak” juice without liquefaction (control). When compared to untreated “cempedak” juice, the droplet size of “cempedak” juice obtained after liquefaction under optimized conditions was found to be lower, regardless of whether the juice was filtered (with a total reduction of 23% of droplet size) or not filtered (with a total reduction of 16% of droplet size). The results indicate the possibility of employing Celluclast® 1.5 L to produce “cempedak” juice that can be further processed such as for the production of “cempedak” fruit powder. This paper provides information on the enzyme concentration, incubation time and temperature for liquefying “cempedak” pulp such that the liquefied material produced can be used as a base feed for spray-drying to produce “cempedak” fruit powder.
      Citation: British Food Journal
      PubDate: 2021-11-18
      DOI: 10.1108/BFJ-06-2021-0715
      Issue No: Vol. ahead-of-print , No. ahead-of-print (2021)
       
  • Osmotic dehydration as a pre-treatment for jackfruit berries (): effect on
           physico-chemical properties, shelf life and sensory acceptability

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