British Food Journal: Volume 116 Issue 3

French consumer profiles' reactions to information on cod fillet products

Themistoklis Altintzoglou, Morten Heide, Mats Carlehög

The aims of this study were: to identify consumer segments in France, based on their use of and trust in information sources regarding the freshness of fish, to examine…

Why regular buyers of organic food still buy many conventional products: Product-specific purchase barriers for organic food consumers

Fabian Buder, Corinna Feldmann, Ulrich Hamm

The sales volume of organic food products in Germany has been increasing consistently over recent years, yet only a small number of households is responsible for the majority of…

Analysis of UK walnut market import purchase behaviour

D.L. McNeil, M.K. Felgate

This paper aims to use readily available data to validate several predictions on UK walnut import and consumer use behaviours. It then seeks to hypothesise how this information…

Procurement and consumption of local and organic food in the catering of a rural town

Irma Tikkanen

This paper aims to describe the transformation towards consuming local and organic food (LOF) in the catering of a rural town. Product development cooperation, procurement…

Antecedents of food-related consumer decision-making styles

Ivan-Damir Anić, Suncana Piri Rajh, Edo Rajh

This study aims to examine the impacts of demographic variables (gender, age, income, education) and food product involvement (FPI) on food-related consumer decision-making styles…

Expected and experienced quality as predictors of intention to purchase four new processed beef products

Faiza Saeed, Klaus G. Grunert

This paper aims to explore consumers' perception of quality of new processed beef products and the role of expected and experienced quality in the formation of consumer's purchase…

The “School Foodshed”: schools and fast-food outlets in a London borough

M. Caraher, S. Lloyd, T. Madelin

The purpose of this paper is to explore the location of fast-food outlets around secondary schools and the influence of fast-food availability on the food choices of school…

Consumers' behaviors when eating out: Does eating out change consumers' intention to eat healthily?

Jinkyung Choi, Jinlin Zhao

The present study aimed to discover whether there are any differences among people in healthy eating and nutrition consciousness when they eat out at restaurants. Also, the study…

Health-improving lifestyles of organic and functional food consumers

Beate Irene Goetzke, Achim Spiller

The desire for health and well-being is a strong driver in the food market. Scientific publications show that health is an important motive for both functional and organic food…

The influence of the structure of employees on sensory quality of restaurants' food

Dragan Tešanovic, Milovan Krasavcic, Bojana Miro Kalenjuk, Milijanko Portic, Snježana Gagic

The aim of this paper is to determine the sensory quality of food in restaurants by professional food evaluators and to research the impact of education, age and number of…

Physicomechanical, phytochemical, volatile compounds and free radical scavenging properties of eight pomegranate cultivars and classification by principal component and cluster analyses

Olaniyi Amos Fawole, Umezuruike Linus Opara

The purpose of this study was to characterize fruit properties of pomegranate cultivars grown in South Africa in order to provide information to assist in selecting cultivars for…