Emerald | British Food Journal | Table of Contents

Investigating the drivers that influence the adoption of differentiated food products: The case of a Greek urban area

Fri, 28 Jun 2013 00:00:00 +0100

Abstract

Purpose - Over the last years, food safety, health, environmental and societal issues are a few among many other reasons that force people to adopt new differentiated food products. This interesting shift of the consumption pattern from conventional food products to new differentiated that incorporate innovative features, consist the main reasoning of the present study. Investigating the drivers that influence the adoption of those differentiated food products new light can be shed on consumer’s behavior, by modeling and understanding better their attitude. Design/methodology/approach - A two-step cluster analysis employed to explore the different levels of differentiated products adoption and a categorical regression model were estimated to explain this variation. Data were collected through a survey addressing 500 consumers, carried out in 2009 in a typical Greek urban area.Findings - From the three different food product categories (organic, functional and genetically modified) four consumers’ profiles were identified which were found to differ in terms of several socioeconomic characteristics. The increased level of disposable income along with exposure to innovative food products may well explain such a differential food product adoption. Research limitations/implications - Due to, the small sample, the indefinable number of food products adopters (population) and to specific characteristics of the study area consumers, the results might face generalisability deficiencies. Practical implications - From a practical point of view to identify the reasons driving consumers to adopt or not new differentiated products with novelties is important generally for the society, policy makers, food producing companies and to related economic sectors. Originality/value - The contribution of this research is in having examined, the adoption drivers of differentiated food product categories, for which there has been longstanding interest. The food product categories are examined comparatively as a group (organic, functional and genetically modified) and not individually.

Optimization studies on the development of a blended fruit nectar based upon papaya (Carica papaya) and bottle gourd (Lagenaria siceraria)

Fri, 28 Jun 2013 00:00:00 +0100

Abstract

Purpose - Mixed fruit nectars present a combination of different tastes and flavors with combined nutritional attributes. Therefore, the present study was aimed to develop and optimize the process variables for blended nectar based upon papaya (Carica papaya) and bottle gourd (Lagenaria siceraria). Design/methodology/approach - The nectar based upon papaya and bottle gourd was prepared with varying levels of papaya/bottle gourd juice concentration (1.5:1- 4:1), sugar concentration (12-21%), citric acid concentration (0.30-0.50%) and optimized using response surface methodology. A central composite rotatable design (CCRD) with three levels for three independent variables was used for optimization studies. The responses measured were pH, TA, TSS, flavor and taste of the developed nectar. Responses were numerically optimized in combination with design expert software.Findings - The models developed for all responses were significant without significant lack of fit. Papaya/bottle gourd juice concentration ratio, sugar concentration and citric acid level were optimized at 2.47:1, 20.95 and 0.30% respectively in order to obtain a pH, titrable acidity and TSS of 3.99, 0.348 and 20.80 respectively with hedonic scale sensory ratings of 7.43 and 7.18 for flavor and taste respectively of the nectar.Practical implications - The commercial production of such nectar using these optimized conditions may add new dimension to the health beverage industryOriginality/value - The product can be developed successfully using these optimized conditions. Since both papaya and bottle gourd have beneficial nutritional and medicinal properties, the development of nectar using these fruits with high sensory acceptance can prove a boon for market promoting health foods.

The role of manufacturers in food innovations in Sweden

Fri, 28 Jun 2013 00:00:00 +0100

Abstract

Purpose - To investigate how food manufacturers in Sweden define and view innovations, how they view their role and those of other actors, and the interaction/collaboration regarding innovations in the food supply/value chain. Design/methodology/approach - After an exploratory pre-study with twelve participants, a full study of Swedish manufacturers comprised of representatives from twelve food companies was initiated. Twenty-one interviews were carried out. The majority of the respondents had food industry experience. They initially answered structured questions and thereafter open-ended ones.Findings - Few, if any, innovations in the Swedish food sector are considered radical. Many are ‘invisible’ to meet demands for lower cost, shorter orders and sustainability. The food manufacturers seem to develop products in house for consumers and not by working with them or others inside or outside the supply chain; they do not adopt an ‘open’ innovation mindset. There is lack of trust in the chain and limited exchange of information. Some manufacturers pursue horizontal collaboration with other manufacturers abroad.Research limitations/implications - Innovations and strategies are a competitive edge for a company, so the respondents may not have been completely open.Practical implications - Manufacturers and the whole supply chain would benefit from an ‘open innovation’ mindset to organise and work differently and build trust. Originality/value - There is no other published study on innovations and food manufacturers in Sweden. The food sector should embark on collaboration and coopetion and initiate discussions on what can be done to become more innovative.

Relative contribution of phytates, fibers, and tannins to low iron in vitro solubility in faba bean (Vicia faba L.) flour and legume fractions

literatinetwork@emeraldinsight.com (Yuwei Luo, Weihua Xie) — Fri, 28 Jun 2013 00:00:00 +0100

Abstract

Purpose - The bioavailability of iron from faba bean is low because it is present as an insoluble complex with food components such as phytate, fiber and tannin. Simulations of gastro-intestinal digestion was used to try to identify the nature of the complexes between antinutritional factors and iron in faba bean and legume fractions. Design/methodology/approach - To this aim, we evaluated the effect of the action of fiber- and/or phytate-degrading enzymes on solubilization of iron from insoluble residues obtained after gastro-intestinal digestion of faba bean flour and fractions.Findings - In insoluble residues of raw faba bean flour, simultaneous action of cellulase and phytases made it possible to release about 28% units more iron than that released with the treatment without enzymes. About 49.8% of iron in raw faba bean flour was solubilized after in vitro digestion and simultaneous action of cellulase and phytase. In the residues of the hull fraction, there had not a significant increase in iron solubility (P ? 0.05) after action of cellulase or phytases. Simultaneous action of cellulase and phytase led to the release of more than 60 and 18% units of additional iron for residues of dehulled faba bean and hull fractions, respectively.Originality/value - In dehulled faba bean, iron was chelated by phytates and fibers. In the hull of faba bean, a high proportion of iron was chelated by iron-tannins, while the rest of iron was chelated in complexes between phytates and fibers.

TRADITIONAL FOOD PREFERENCES OF TOURISTS IN GHANA

literatinetwork@emeraldinsight.com (Francis Eric Amuquandoh, Ramos Asafo-Adjei) — Fri, 28 Jun 2013 00:00:00 +0100

Abstract

Purpose - Individuals including tourists are known to be selective as to what they consider as appropriate food. In this study, the traditional foods consumed by international tourists during their stay in Ghana were analyzed using the Analytical Hierarchical Process Model.Design/methodology/approach - The data used for the study were collected from a random sample of 675 out-bound international tourists in Ghana at the departure lounge of the Kotoka International Airport between February and March, 2010. Findings - Seventeen traditional foods were popular among Ghana’s international tourists with red red being the most favoured food whilst Impotupotu was the least preferred food. It was concluded that Ghana has a potential of having a thriving local food industry that could be based on the seven topmost foods.Research limitations/implications - As the first description of traditional food preferences among Ghana’s international visitors, this study is intended to provide a strong point for more in-depth studies of the special qualities and attractiveness of the various traditional foods in Ghana.Practical implications - The observation that international tourists on holidays in Ghana patronize a great variety of Ghanaian foods suggests that there is a substantial market of food-interested visitors that need to be nurtured. The current awareness and interest in Ghanaian foods need to be sustained by improving on the packaging, service quality, and sanitary conditions of most eating places as well as the efficiency of regulatory institutions including the Food and Drugs Board, the Ghana Standards Board, and the Ghana Tourists Board Given that red red is more likely to sell or be consumed by Ghana’s international visitors, food operators, including restaurants, food vendors, traditional catering points and hotels have to be sensitized to include this food item in their menus at all times. It is also an indication that red red has to be made the core food for maximizing the returns available from the traditional food industry,Originality/value - Thus study makes a valuable contribution by highlighting on tourists’ tastes in Ghana. Finally, an insight into tourists’ food consumption and preferences is vital to the maximization of the potentials associated with tourism. Researchers such as Mitchell, Hall and McIntosh (2000) suggest that consumer behaviour research is important for stakeholders in the wine and food industry because it can help provide important insights into who the wine or food tourist is and how marketers - restaurant and café owners, bed and breakfast operators, food producers and managers can effectively target and develop markets

Linking supply chain practices to competitive advantage: an example from Australian agribusiness

literatinetwork@emeraldinsight.com (Ferry Jie, Kevin A Parton, Rod Cox) — Fri, 28 Jun 2013 00:00:00 +0100

Abstract

Purpose - The purpose of this paper is to present an integrated modelling framework that links management action to supply chain processes and then to competitive advantage. Design/methodology/approach - Using survey responses about supply chain management in the Australian beef processing industry, regression analysis was used to develop a model simultaneously explaining the links from management action to supply chain processes and on to competitive advantage.Findings - A relatively simple regression model was established that should be widely applicable in agri-food processing industries. In the context of our example industry, the results suggest that there is a strong link from some supply chain practices to competitive advantage, with trust and information quality being important drivers of the process. Research limitations/implications - Being based on a survey approach, a limitation is that that the results show managers’ perceived influences on supply chain performance, not the influences observed by the researchers.Practical implications - The regression method provides an easy way of summarising the links between supply chain practices and competitive advantage. This method may be generally applicable across agri-food industries, particularly those with many small and medium size food enterprises.Originality/value - This research provides a new method of integrating various aspects of supply chain management and competitive advantage. The method has the great advantage of parsimony.

Antioxidant potential and health relevant functionality of Bauhinia purpurea L. seeds

literatinetwork@emeraldinsight.com (Vellingiri Vadivel, Hans K Biesalski) — Fri, 28 Jun 2013 00:00:00 +0100

Abstract

Purpose - The present study was conducted to evaluate the antioxidant and type II diabetes related enzyme inhibition properties of phenolic extract from raw and traditionally processed Indian under-utilized food legume grains, Bauhinia purpurea L. (purple camel’s foot seeds).Design/methodology/approach - The methanolic extract was prepared from the raw and traditionally processed seed samples and analyzed for total phenolic content. The antioxidant activity and type II diabetes related enzyme inhibition properties of methanolic extract and their relationship with phenolic content was demonstrated.Findings - The methanolic extract of raw seed materials contained total free phenolic content of 14.45 ± 1.62 g catechin equivalent/100 g extract DM. Encouraging levels of ferric reducing/antioxidant power (FRAP, 1203 mmol Fe[II]/mg extract), inhibition of ß-carotene degradation (45.37%) and scavenging activity against DPPH (63.60%) and superoxide (42.14%) radicals were exhibited by the raw samples. Further, it also recorded 80.69% of a-amylase and 63.74% of a-glucosidase enzyme inhibition characteristics under in vitro starch digestion bioassay. Sprouting + oil-frying caused a apparent increase on the total free phenolic content, antioxidant and free radical scavenging capacity, while soaking + cooking as well as open-pan roasting treatments show diminishing effects.Originality/value - Identification of suitable processing technique offered a good strategy to improve the phenolic content and health relevant functionality of B. purpurea seeds, which could be envisaged as a dietary ingredient in the formulation of supplementary foods with therapeutic value to manage type II diabetic patients.

Economic viability of new launched school lunch programmes

Fri, 28 Jun 2013 00:00:00 +0100

Abstract

Purpose - The objective of this paper is to investigate determinants for the viability of school lunch programs with a zero-price start-up period.Design/methodology/approach - Data sources include application material, questionnaire surveys among the pupils, parents, and staff at the participating schools, follow-up telephone interviews with the staff, as well as interviews with suppliers. Data are analysed using principal components analysis and logistic regression.Findings - An econometric analysis suggests that price, school size, demand stimulating activities related to the schools’ support and the users’ feeling of ownership, as well as internal professionalism and leadership in the implementation of the school lunch program are important for the viability of the program. These components may to some extent compensate for the gap between cost and users’ willingness to pay for school lunches.Originality/value - The focus on the economic viability on school lunches is a new approach to the topic compared to the literature which mainly concentrates on the physical and environmental effects of providing food in schools

Does angling activity influence consumer choices of fresh fish?

Fri, 28 Jun 2013 00:00:00 +0100

Abstract

Purpose - In addition to providing a profile of fresh fish consumers and analyzing trends in their choices of fresh fish, this study investigates whether being an active practitioner of angling or whether belonging to a household with angling activity has an effect on consumers’ choices. Design/methodology/approach - Consumers’ habits, profiles, and perceptions were obtained from randomized personal interviews (N = 395) at traditional markets (the main source of fresh fish for Spaniards) and from interviews with restaurant managers (N = 11) carried out on Mallorca Island, in the West Mediterranean, in 2009. Findings - A wide range of middle-aged and middle-class residents consumed fresh fish. The residents in the sample preferred to buy fish in traditional retail markets and consumed fish at least once a week, including a wide range of species. Consumers were satisfied with the quality of the fish but were moderately unsatisfied with the information that they received about the fish and fisheries. Although fish price was a factor in decisions to purchase, consumers were willing to pay more for local products of good quality. A significant proportion of individuals in the sample were themselves recreational fishers or belonged to households with recreational fishing members. These individuals shared a different consumer profile, tending to prefer local species that come at higher prices. A parallel survey of fish restaurants showed differences in preferred species depending on customers' place of residency and nationality. Research limitations/implications - The number of interviews in the fresh product markets is sufficient to obtain a consumer profile and to their perceptions and preferences. The restaurants interviews provided a complementary approach. The commercialisation aspects will require a in deep study in the future.Practical implications - The consumer trends that were identified and the perception of fresh fish captured by local fleets might have implications for commercialization and fishery management. Originality/value - This is the first study of consumer choice related to leisure activity in a country with a very high rate of fish consumption.