British Food Journal: Volume 114 Issue 6

Nutritional knowledge, nutritional labels, and health claims on food: A study of supermarket shoppers in the South East of England

Dan Petrovici, Andrew Fearne, Rodolfo M. Nayga, Dimitris Drolias

The primary purpose is to examine the factors that affect the use of nutritional facts, nutrient content claims and health claims on food label use in the United Kingdom.

Public nutrition and the role of the food industry

Anne Sibbel

With the global community increasingly dependent on the food industry for the supply of one of the most basic of human needs, there is an imperative to consider how it can…

Innovation implementation strategies for consumer driven fruit supply chains

Constantine Iliopoulos, Irini Theodorakopoulou, Panagiotis Lazaridis

The purpose of this paper is to identify which innovation implementation strategies have the highest success potential, and which factors affect the adoption of fruit‐related…

Revealing the lifestyles of local food consumers

Miranda Mirosa, Rob Lawson

Changing consumption patterns have led to a number of transformations throughout the food cycle, and understanding how and why people purchase local food is important. This paper…

Risks and benefits' consumption of birdbeak dogfish Deania calcea

Rafaela Barros Paiva, Ana Neves, Vera Sequeira, Carlos Cardoso, Narcisa Bandarra, Leonel Serrano Gordo, Maria Leonor Nunes

There are very few studies that characterize the properties of the edible part from deep‐water fish species which constitute a new target for developing fisheries. Therefore this…

Measuring farmers' attitudes to animal welfare and health

Helena Hansson, Carl Johan Lagerkvist

The purpose of this study was to develop a behavioural framework for developing a scale to measure farmers' attitudes to animal welfare and health and to take an explorative…

Physical, chemical and physicochemical characterization of rice husk

Chiu‐Yin Kuan, Kay‐Hay Yuen, Min‐Tze Liong

This paper aims to investigate the physical, chemical and physicochemical characteristics of rice husk on alkaline treatment.

Influence of low‐melting milk fat fraction on crystallization and physical properties of chocolate

B. Pajin, I. Radujko, Z. Šereš, D. Šoronja Simović, J. Gyura, M. Sakač

Investigated milk fat fraction differs in physical attributes, first of all in melting point and solid fat content and its influence on crystallization process of cocoa butter…

An analysis of collaboration in a sugarcane production and processing supply chain

Carel Nicolaas Bezuidenhout, Shamim Bodhanya, Linda Brenchley

Sugar from cane remains an important economic contributor in many countries. A lack of collaboration has been identified as a key problem in many of these regions. To date, few…