British Food Journal: Volume 123 Issue 2

Stakeholder-informed considerations for a food poverty definition

Emma Beacom, Sinéad Furey, Lynsey Elizabeth Hollywood, Paul Humphreys

A number of food poverty definitions have been identified by academics and various government organisations globally; however, there exists no government-endorsed definition of…

Potential consequences of COVID-19 for sustainable meat consumption: the role of food safety concerns and responsibility attributions

Xisi Yang

While coping with severe damages of the ongoing coronavirus outbreak worldwide, this study enlightens the potential effects of the pandemic on young adults' willingness to avoid…

Is internationalisation really an available choice for micro firms producing cava and Prosecco Superiore? A cross-country, entrepreneurial action perspective

Abel Duarte Alonso, Seng Kiat Kok

The purpose of this study was to examine pathways towards, and the rationale behind internationalisation from the perspectives of micro firms' operators involved in the globally…

Communicating the health value of extra-virgin olive oil: an investigation of consumers' responses to health claims

Marco Pichierri, Alessandro M. Peluso, Giovanni Pino, Gianluigi Guido

This research investigates the effectiveness of the four health claims that the European Union (EU) authorized for extra-virgin olive oil (EVOO) in terms of perceived text…

Chemical, functional, pasting and sensory properties of custard from refrigerated cassava root

Opeolu M. Ogundele, Sefia T. Muazu, Ajibola B. Oyedeji, Eugénie Kayitesi, Patrick B. Njobeh, Samson A. Oyeyinka

Cassava is a starchy crop with several industrial applications, but it deteriorates very fast after harvest. Refrigeration has been used to extend the storage life of the root and…

Organic and conventional apple fermented by Saccharomyces boulardii – The effect of the antioxidant quercetin on cellular oxidative stress

Fernanda Silva Farinazzo, Tiago Bervelieri Madeira, Maria Thereza Carlos Fernandes, Carolina Saori Ishii Mauro, Adriana Aparecida Bosso Tomal, Suzana Lucy Nixdorf, Sandra Garcia

The objective of this study was to evaluate the influence of Saccharomyces boulardii on the kinetics of fermentation for organic and conventional apple pulp and to verify the…

Factors affecting online food delivery service in Bangladesh: an empirical study

Ahmed Tausif Saad

The core idea of this paper was to empirically evaluate the factors affecting the choices of consumers while ordering food online. The goal was to explore consumer behavior in the…

The more I know, the more I engage: consumer education's role in consumer engagement in the coffee shop context

Sidney A. Ornelas Sánchez, Jorge Vera Martínez

The present study examines the potential association between the company's efforts on consumer education and consumer engagement and addresses the implications of this link in…

Does the university curriculum impact the level of students' food safety knowledge?

Nada Smigic, Tijana Lazarov, Ilija Djekic

The purpose of this study was to evaluate food handling practices and food safety knowledge among undergraduate students in the Republic of Serbia. It was also to determine…

Study on the importance of wine bottle design on consumer choices

Antonio Chamorro, José Manuel García-Gallego, Hermelinda da Conceição Trindade-Carlos

The aim of this study is to analyse the importance of bottle design in relation to other purchasing criteria, and also to understand which design elements are most attractive to…

Exploratory modelling and ranking of the trust factors of messages about organic foods in social networks

Yaser Sobhanifard, Khashayar Eshtiaghi

The purpose of this paper is to explore a model and note the ranking of the trust factors of messages about organic food in social networks.

The impact of corporate governance on social and environmental engagement: what effect on firm performance in the food industry?

Francesco Gangi, Eugenio D'Angelo, Lucia Michela Daniele, Nicola Varrone

This paper aims to provide new evidence on firm-specific determinants and effects of corporate social and environmental responsibility (CSER) in the food industry.

How do food consumption motivations and emotions affect the experiential values and well-being of foodies?

Janet Chang, Alastair M. Morrison, Sean Hsin-Hung Lin, Ching-Yen Ho

Travellers who love to try different foods and who frequently follow up on food-related news and topics consider themselves to be “foodies”. The main aim of this research was to…

3D food printing: nutrition opportunities and challenges

Suailce Burke-Shyne, Danielle Gallegos, Tim Williams

To explore the nutrition opportunities and challenges for 3D food printing.

Online food delivery services and behavioural intention – a test of an integrated TAM and TPB framework

Ciro Troise, Aidan O'Driscoll, Mario Tani, Anna Prisco

This research leverages an integrated framework that uses the technology acceptance model (TAM) and the theory of planned behaviour (TPB) to analyse the main drivers of users'…

A bibliometric analysis on packaging research: towards sustainable and healthy packages

Natalia Vila-Lopez, Inés Küster-Boluda

The basis of this paper is to carry on a bibliometric analysis to investigate how “marketing” decisions have affected “packaging” success in different disciplines. This analysis…

Expectations and everyday opportunities for building trust in the food system

Emma Tonkin, Julie Henderson, Samantha B. Meyer, John Coveney, Paul R. Ward, Dean McCullum, Trevor Webb, Annabelle M. Wilson

Consumers’ trust in food systems is essential to their functioning and to consumers’ well-being. However, the literature exploring how food safety incidents impact consumer trust…

Who really values healthy food?

Pilar Ester Arroyo, Javier Liñan, Jorge Vera Martínez

When selecting manufactured foods, customers consider several product features. Given the contemporary trends of food consumption, the purpose of this paper is to determine the…

Preparation (mis)perception: effects of involvement on food attributes and desirability

Sarah Lefebvre, Marissa Orlowski

The purpose of this paper is to assess the effect of involvement in food preparation on estimated calorie content, perception of portion size and desirability of the food item.

Nutritional labelling and purchase intention interaction of interpretative food labels with consumers' beliefs and decisions

Cayetano Medina-Molina, Benito Pérez-González

Spain decided to implement NutriScore with the objective of helping consumers to choose healthier foods. NutriScore is a summary indicator interpretative nutritional labelling…

Food networks and urban informality in Mumbai, India

Zeenat Kotval-K

Traditionally, urban informality has been discussed in terms of housing and markets, usually along the periphery of urban areas where there is disinvestment and decline. This…

The importance of trust for electronic commerce satisfaction: an entrepreneurial perspective

Farid Shirazi, Nawal Abdalla Adam, Mohana Shanmugam, Carsten D. Schultz

Social commerce has seen a prosperous growth following the rise of social media, in particular, social networking sites have established novel ways to communicate and transact…

Are consumers loyal to genetically modified food? Evidence from Australia

Fazlul K. Rabbanee, Tanzim Afroz, Mostafa Mahmud Naser

Genetically modified (GM) food has received considerable interest from academics and practitioners. However, research on consumer loyalty towards GM food is relatively sparse…

Flavonoid enrichment of fresh-cut apple through osmotic dehydration-assisted impregnation

Ma. Michelle L. Lopez, Rui M.S.C. Morais, Alcina M.M.B. Morais

Inclusion of bioactive compounds in food products is promising for developing novel functional food products. The feasibility of incorporating flavonoids and low-calorie sugar…

Consumption of packaged foods by the Portuguese population: type of materials and its associated factors

Sofia Almeida Costa, Sofia Vilela, Daniela Correia, Milton Severo, Carla Lopes, Duarte Torres

This study aims to evaluate in the Portuguese population the consumption of packaged food (PF) vs non-packaged food, the associated factors and to estimate the contribution of…