British Food Journal: Volume 101 Issue 4
Strapline:
An international multi-disciplinary journal for the dissemination of food-related researchTable of contents
Viewpoint: the story so far: An overview of developments in UK food regulation and associated advisory committees
Alan TurnerModern food law can trace its roots back to the late nineteenth century when the Adulteration of Food and Drink Act 1860 was introduced. Since then the legislation has developed…
Reply to “Predicting the size of the epidemic of the new variant of Creutzfeldt‐Jakob disease” by Neil Ferguson, Christl A. Donnelly, Azra C. Ghani and Roy M. Anderson
Philip Thomas, Martin NewbyThe authors welcome the debate hosted by the British Food Journal on the likely size of the outbreak of New Variant CJD, if it is caused by eating BSE‐contaminated beef. We are…
Meat consumption and vegetarianism among young adults in the UK: An empirical study
Alan Beardsworth, Alan BrymanThis article is based on a six‐year survey of first year undergraduates and their meat consumption. The main focus is vegetarianism and the declining consumption of red meat over…
Market‐oriented methodologies to optimise consumer acceptability of Cheddar‐type cheeses
J.C. Bogue, C.M. Delahunty, M.K. Henry, J.M. MurrayThe formulation and marketing of new food products are very complex and there are many interacting influences on consumer acceptance, e.g. the person, the food product and the…
Consumer loyalty in the restaurant industry: A preliminary exploration of the issues
Mona A. Clark, Roy C. WoodThis article looks at the outcome of a questionnaire designed to explore factors relevant to engendering consumer loyalty in restaurant choice. The sampling frame comprises people…
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