British Food Journal: Volume 124 Issue 11
Strapline:
An international multi-disciplinary journal for the dissemination of food-related researchTable of contents
How does perceived severity of COVID-19 influence purchase intention of organic food?
Hong Wang, Baolong Ma, Dan Cudjoe, Rubing Bai, Muhammad FarrukhThe 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…
Adoption of mobile food ordering apps for O2O food delivery services during the COVID-19 outbreak
Adnan Muhammad Shah, Xiangbin Yan, Abdul QayyumThe 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'…
Assessment of the nutritional value of vending machine products and associated purchasing behavior in Lebanese universities
Berna Rahi, Fatima Bilal Kawtharani, Ali M. Hassan, Hussein F. HassanThe 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…
Understanding barriers to consumers to stop washing raw poultry through in-depth interviews
Abigail Gilman, Shauna C. Henley, Jennifer QuinlanFoodborne 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…
That gut feeling: public perceptions of media coverage and science surrounding probiotic products
Santosh Vijaykumar, Jemma McCready, Pamela Louise Graham, Daniel MorrisThe authors sought to unpack the paradox between increasing demand for probiotics products against inconclusive scientific evidence about the effectiveness. This paper…
Investigating the effect of restaurant menu labelling on consumer food choices using a field experiment
Seda ErdemThe aim is to explore the impact of new menu labels on consumers' actual meal purchases with a field experiment undertaken in a local restaurant.
Characterization of the shopping preferences and needs of low-income consumers living in food deserts
Samantha Mogil, Evanah Hill, Jennifer QuinlanLack 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…
Development of a knowledge scale for nutrients of tropical and traditional fruits
Leyla Ozgen, Mehmet Güllü, Elif Esra OzturkThe 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…
The consumers' (mis)perceptions of ecolabels' regulatory schemes for food products: insights from Canada
Yoann Guntzburger, Ingrid Peignier, Nathalie de Marcellis-WarinEcolabels will undoubtedly play a central role in promoting more sustainable production methods and consumption behaviors. Although numerous recent studies have explored consumer…
Chinese consumers' selection of wine purchasing channels: influence of demographic characteristics, perceived value factors, social factors and wine knowledge
Dong Tian, Shuo Hao, Weisong Mu, Jia Shi, Jianying FengThe selection of purchasing channels by wine consumers indirectly affects buying experience and satisfaction, therefore, it is of great practical significance to study consumers'…
Consumption values, anxiety and organic food purchasing behaviour considering the moderating role of sustainable consumption attitude
Dayu Cao, Yan Zheng, Chunnian Liu, Xiaoying Yao, Shiyue ChenThis study aims to identify and describe the relationships among different consumption values, anxiety and organic food purchase behaviour considering the moderating role of…
The effects of environmental consciousness and menu information on the perception of restaurant image
Daniel Remar, Anupama Sukhu, Anil BilgihanThis research examines the influence of consumer environmental consciousness and perception of menu information in the formation of restaurant image. The concepts of mindfulness…
Showcasing green: how culture influences sustainable behavior in food eco-labeling
Francesco Manta, Francesco Campobasso, Annunziata Tarulli, Domenico MorroneThe 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…
Consumer preferences for grocery purchasing during the COVID-19 pandemic: a quantile regression approach
Michelle Segovia, Jasper Grashuis, Theodoros SkevasThe 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…
Exploring consumer non-knowledge in the agrifood context and its effects on behaviour
Francisco José Torres-Ruiz, Elisa Garrido-Castro, María Gutiérrez-SalcedoConsumer 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…
Trust and consumer confidence in the safety of dairy products in China
Yan Zhang, Lijun Guan, Shaosheng JinThis 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…
Production and characteristic quality of probiotic Labneh cheese supplemented with broccoli florets
Hani S. Abd El-Montaleb, Khaled Abd-Elhakam Abbas, Mai Ali Mwaheb, Shaimaa Mohamed HamdyThe purpose of this study is to develop functional probiotic Labneh cheeses supplemented with broccoli florets.
Drought-tolerant Bambara groundnuts as future food: a comprehensive review of its properties and applications in food
Liew-Phing Pui, Wen-Chian Tan, Ianne Kong, Choon-Hui TanThis review provides an overview of the applications of Bambara groundnuts in various food products. The genetic diversity, physical properties and chemical compositions of the…
Effect of inulin and oat flour on viability of probiotics and physicochemical properties of reduced fat synbiotic ice cream
Ahmed Moawad Mabrouk, Ahmed Rabea Abd-Elgawad, Hani S. Abd El-MontalebThe purpose of this study is to investigate the viability of probiotics, physicochemical and sensory properties of reduced fat synbiotic ice cream.
Studying the effect of tomato pomace incorporation on physicochemical, nutritional and storage characteristics of corn-based extrudates using response surface approach
Abida Jabeen, Haroon Naik, Nusrat Jan, Syed Zameer Hussain, Tawheed Amin, Aasima RafiqThe 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…
The optimization of spray-drying process for the development of apricot powder using response surface methodology
Omar Bashir, Syed Zameer Hussain, Tawheed Amin, Nusrat Jan, Gousia Gani, Shakeel Ahmad Bhat, Abida JabeenApricots are not only nutritionally-rich but also possess pharmacological significance owing to their high antioxidant activity, and they are rich in vitamins, fibers, bioactive…
Oyster shell powder (Crassostrea gasar): evaluation of its potential as a natural and sustainable source of calcium in bread
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 DamascenoThe study aims to analyze the composition and mineral profile of oyster shell powder (OSP) and assess its potential as a sustainable source of calcium.
Microbial growth and attachment of Salmonella and enterohemorrhagic and enteroaggregative Escherichia coli strains on cress microgreens grown in peat soil system
Sahin Namli, Hilal Samut, Yesim SoyerThis 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…
Household food waste and pathways to responsible consumer behaviour: evidence from Australia
Amlan Haque, Gamithri Gayana Karunasena, David PearsonThis 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…
Consumer sophistication as an enhancer of innovation in the food industry: measurement development and validation
Dongmin Lee, Junghoon Moon, Jaeseok JeongRecently, the role of consumers in firms' innovation processes has increased. Prior literature asserts that qualitative aspects of consumers serve as crucial factors shaping the…
Product characterization of a traditional sausage aiming at geographical indication certification and entrepreneurship prospects: an empirical study of Goan “choris”
Solomon Rajkumar, Renuka Nayar, Kavitha Rajagopal, Namratha Valsalan, Sudharsan Chinnasamy, V. N. Vasudevan, Sathu Thankachan, N. ManjunathThe purpose of this paper is the physico-chemical, microbiological, colorimetric, sensorial characterization of choris, a traditional smoked pork sausage produced in the state of…
Fatty acid profile and lipid indices of the porker meat supplemented with pro-health herbal probiotics, ascorbic acid and allicin
Zuzanna Sabina Goluch, Artur Rybarczyk, Arleta Drozd, Radosław DrozdThe 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…
Well-being and its associated factors among migrant workers in food and beverage industry: a cross-sectional study in China
Bo Zhang, Xiaomei Cai, Jun (Justin) Li, Biao HeDrawing upon Hofstede's cultural dimensions theory, a comprehensive model exploring the relationships among four distinct culture values and their influence on employees' turnover…
Exploring the meteoric rise of online food ordering apps (OFOAs): the moderating role of visibility
Debarun ChakrabortyOnline food ordering apps (OFOAs) have become increasingly popular, and consumers have widely recognized their benefits, particularly during pandemics or lockdowns. Despite the…
Front-of-pack nutrition labels: perceptions and preferences of Brazilian adult consumers
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 ProençaThis 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…
Politicised opinion leaders in the younger generation: to meat or not to meat?
Maureen Schulze, Achim Spiller, Kristin JürkenbeckThe 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…
Color, microstructure, physicochemical, textural and sensory properties with the retention of secondary metabolites in convective-, microwave- and freeze-dried carrot (Daucus carota) slices
Gulcin YildizThis work was undertaken to evaluate the impact of different drying methods (convective, microwave and freeze drying) on color, selected secondary metabolites (total phenolic…
Marketing and family-related factors affecting food label use: the mediating role of consumer knowledge
Daleen Van der Merwe, Hanli de Beer, Marli Nel, Susanna M. EllisThis 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…
Quality perception throughout the table egg supply chain
Marija Mitrovic, Igor Tomasevic, Ilija DjekicThis 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…
Insights into the organic labelling effect: the special case of wine
Janine Macht, Jeanette Klink-Lehmann, Betina Piqueras-Fiszman, Monika HartmannWhile 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…
Third-party certification labels for organic food: consumers' purchase choice and willingness-to-pay
Yong You Nie, Austin Rong-Da Liang, En Ci WangThe 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…
Virtual water flows and economic water productivity of Italian fair-trade: the case of bananas, cocoa and coffee
Pier Paolo Miglietta, Christian Fischer, Federica De LeoIn 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…
Raw milk collection in Ireland: insights into the challenges facing the industry
Seán O'Callaghan, Declan O. Connor, David GouldingThis paper provides insights into national practices used to schedule, collect and manage the transportation infrastructure of raw milk by Irish processors.
Evaluating citizen-consumers' attitude toward high social content products: the case of social farming
Anna Uliano, Marcello Stanco, Marco Lerro, Giuseppe Marotta, Concetta NazzaroSocial Farming (SF) is an expression of agricultural diversification and multifunctionality, due to its ability to create positive externalities through the inclusion of…
Passionately attached or properly matched? The effect of self-congruence on grocery store loyalty
Hao Liu, Yu Mu, Xinhong Fu, Yuying LiuFresh products' homogeneity makes it difficult for grocery stores to differentiate themselves by improving product or service quality. This study analysed grocery store loyalty…
Market-oriented product development of novel sustainably sourced seafood product concepts: consumers' preferences for a different kettle of fish cake
Elizabeth McKenzie, Joe Bogue, Lana ReparThe purpose of this study is to utilise market-oriented methodologies to determine key attributes driving consumers' preferences for novel sustainably sourced seafood concepts…
Italian wine sustainability: new trends in consumer behaviors for the millennial generation
Patrizia Gazzola, Daniele Grechi, Enrica Pavione, Gloria GilardoniThe 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…
Identifying food fraud vulnerability factors in food fraud incidents – a review of global incidents 2000–2018
Faeze Rezazade, Jane Summers, Derek Ong Lai TeikGlobal 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…
An examination of social media advertising features, brand engagement and purchase intention in the fast food industry
Jalal Rajeh HanayshaThis study aimed to investigate the impact of social media advertising features (interactivity, perceived relevance, informativeness and entertainment) on brand engagement in the…
ISSN:
0007-070XOnline date, start – end:
1899Copyright Holder:
Emerald Publishing LimitedOpen Access:
hybridEditors:
- Dr Louise Manning
- Dr Robert Hamlin
- Dr Stefano Bresciani
- Prof Michael Carolan
- Dr Alberto Ferraris