British Food Journal: Volume 112 Issue 7

Towards a cross‐cultural typology of trust in B2B food trade

Gert Jan Hofstede, Melanie Fritz, Maurizio Canavari, Elsje Oosterkamp, Gert‐jan van Sprundel

This paper aims to develop a hierarchical typology of trust elements for business‐to‐business trade among European companies in the food sector.

Perceived environmental uncertainty in the agrifood supply chain

Vanessa Yanes‐Estévez, Juan Ramón Oreja‐Rodríguez, Ana Maria García‐Pérez

The paper's aim is to develop a diagnosis of the environment of the agrifood supply chain based on members' perceptions of environmental uncertainty.

Coverage of organic agriculture in North American newspapers: Media: linking food safety, the environment, human health and organic agriculture

Stacey Cahill, Katija Morley, Douglas A. Powell

The project explored the ways in which the topics of organic food and agriculture are discussed in representative North American media outlets in reference to food safety…

Consumption of graham snacks in after‐school snack programs based on whole grain flour content

Leila Sadeghi, Len F. Marquart

The 2005 Dietary Guidelines for Americans recommend that children consume at least three daily servings of whole grains. Data from a pilot after‐school program indicated that…

Productivity and business R&D: A study of Canadian food manufacturing industries, 1994‐2005

Richard Carew, Wojciech J. Florkowski

This paper aims to examine the contribution of physical capital, skilled labor, research and development (R&D), and imports to the productivity of ten Canadian food and beverage…

Effect of calcium salts on fortified apple juice

L.F. Russell, K.A. Sanford, S.O. Gaul, J. Haskett, E.M. Johnston, K.B. McRae, R. Stark

This paper aims to examine the effect of selected calcium salts on the colour, clarity and calcium content of fortified apple juice in extended storage.

The influence of test situation and satisfaction with preparation on evaluation and intention to consume a new seafood product

Morten Heide, Svein Ottar Olsen, Domingo Calvo Dopico

The general purpose of this paper is to investigate how a newly developed burger made of seafood is perceived in different test situations. In addition, the influence of…

Consumer preferences for safety characteristics in pork

Morten Raun Mørkbak, Tove Christensen, Dorte Gyrd‐Hansen

The objective of this paper is to provide information that can guide governmental intervention strategies to increase demand‐driven supply of food safety. The secondary aim is to…