British Food Journal: Volume 115 Issue 4

Segmenting Greek tomato consumers: policy and marketing insights towards a healthy diet

Eleftherios Alamanos, Michael Bourlakis, Irini Tzimitra‐Kalogianni

The study aims to examine consumer behaviour towards fresh tomatoes and to reveal the factors that influence consumption leading to an adoption of a healthy diet.

European consumer perceptions and barriers for fresh, frozen, preserved and ready‐meal fish products

Filiep Vanhonacker, Zuzanna Pieniak, Wim Verbeke

This study aims to investigate consumers' perceptions and barriers in relation to fresh, frozen, preserved and ready‐meal fish products in a geographically diverse selection of…

Consumers' health and taste attitude in Taiwan: The impacts of modern tainted food worries and gender difference

Mei‐Fang Chen

Previous studies indicate that both health and taste are important factors in the food choice process. Owing to the industrialization of food processing and biotechnological…

Concept optimisation of fermented functional cereal beverages

Huan Yu, Joe Bogue

This research aims to generate consumer knowledge to facilitate the development of new product concepts with optimal product design attributes for new fermented functional cereal…

Effect of composition of gluten proteins and dough rheological properties on the cookie‐making quality

Sheweta Barak, Deepak Mudgil, Bhupendar Singh Khatkar

The purpose of the paper is to study the effect of the gliadin and glutenin fractions of gluten on the cookie quality.

Development of a food safety verification risk model

Louise Manning

The purpose of this paper is to determine the mechanisms for effective verification of a food safety plan and reducing verification risk.

The utilisation of lucerne (Medicago sativa): a review

Annchen Mielmann

The aim of this review is to focus on the potential utilisation of lucerne which could contribute more effectively to human nutrition and food sustainability. It aims to explore a…

A new model for assessment fast food customer behavior case study: An Iranian fast‐food restaurant

Niyoosha Jafari Momtaz, Somayeh Alizadeh, Mahyar Sharif Vaghefi

Nowadays, because of more availability of products, there is an increasing need for companies to establish a strong relationship with their customers. As the fast food industry is…

A knowledge exchange and diffusion of innovation (KEDI) model for primary production

Louise Manning

This paper seeks to develop a new model for the activities of knowledge exchange (KE) and the diffusion of innovation (DI) with specific emphasis on agriculture.