Search results

This paper reviews the nature, extent, and determinants of the overseas operations of the British food and drink processing industries with a view to analysing the competitiveness of the sector in international markets.

Leisure centres and health clubs are ideal places for promoting healthy lifestyle. They promote physical exercise and many activities for children, such as swimming, soft play areas, crèche, and team sports. The purpose of this paper is to evaluate the food environment for children in leisure centres and health clubs in London.

In total, 67 venues were visited. All food and drink options were recorded and the proportion of “healthy” options was calculated according to the School Food Trust criteria and Nutrient Profiling Model.

In total, 96 per cent of the venues had vending machines and 51 per cent had onsite restaurants/cafés. According to The School Food Trust criteria, only 13 per cent of vending machine drinks, 77.2 per cent of meals, and 24 per cent of snacks would be allowed in school canteens.

The study revealed that a low proportion of healthy foods and drinks were offered to children in Leisure centres in London. However, the survey was only extended to venues in the capital.

The results of the study suggest that new recommendations such as the Healthy Food Code of Good Practice, omitted leisure centres. The findings presented here could provide scientific evidence for campaigns and interventions aimed at improving the quality and the appropriateness of foods and drinks offered to children.

The paper shows that health campaigns and legislation should target leisure centres and health clubs, in order to improve the food and drinks facilities and promote healthy eating, particularly in light of the upcoming Olympic Games in London 2012.

The food and drink industry is one of the world’s largest manufacturing sectors and an integral part of the world’s social, economic and cultural mix. As well as contributing to the economic development of nations, manufacturers have a key strategic role to play in ensuring fair trade between nations and future food security against the combined effects of climate change, higher global demand and increasing pressure on finite resources.

In an uncertain market environment, ensuring the highest quality and food safety, improving prosperity and fair trade agreements require the industry, policymakers and society to work together towards these goals. There is also a need for an increased emphasis within the industry and its full supply chain network on the broader social and economic impact of food and drink production, distribution, purchasing and consumption.

In this chapter, the authors undertake a literature and secondary data review and analyse what makes the European food and drink industry one of the world’s leading manufacturing sectors. This chapter provides an overview of the industry and the current state of the sector. It covers issues relating to manufacturing, consumers’ purchasing behaviours, distribution, marketing and retail, and the wider environmental trends, structures and economics of the industry. Finally, it presents some likely future trajectories in terms of social, consumer and regulatory trends, such as technological, marketing and production practices that develop and, in many cases, lead to new business models and paradigms.

Ethical Entrepreneurship; Internationalization of small and medium enterprises (SMEs).

Bachelor and Master courses in International Management and Entrepreneurship.

A German medical scientist developed a product which was able to absorb alcohol in blood and consequently reduced the alcohol-level. He tested it with the participation of 170 volunteers at a private party. The product was consumed after alcohol consumption and the result was an alcohol reduction by 20-70 per cent. In addition, the volunteers had either no or only small symptoms of a hangover. The students shall discuss the different business models the medical scientist could implement by taking into account ethical issues. To give them necessary working data, the case includes European environmental data (including information about the European food industry and the functional drink market), an insight into the European legal issues of starting a business in the food segment (including definitions of “food”, “food supplement” and “health claim regulation” and how these factors impact entrepreneurial decisions), current events in the European food branch and examples of possible competitors. The case is built on a real product development and on current information and facts.

To become involved with entrepreneurial thinking and entrepreneurial decision-making. To debate ethical issues in the entrepreneurial process. To become aware of the complexity of internationalization in the field of SME as well as to reflect upon and sketch appropriate strategies.

Teaching note.

The way of thought and vision and memory is that they often come upon you unexpectedly, presenting nothing new but usually with a clarity and emphasis that it all seems new. This will sometimes happen after a long period of indecision or when things are extremely difficult, as they have long been for the country, in most homes and among ordinary individuals. Watching one's life savings dwindle away, the nest‐egg laid down for security in an uncertain world, is a frightening process. This has happened to the nation, once the richest in the world, and ot its elderly people, most of them taught the habit of saving in early youth. We are also taught that what has been is past changing; the clock cannot be put back, and the largesse—much of it going to unprincipled spongers—distributed by a spendthrift Government as token relief is no answer, not even to present difficulties. The response can only come by a change of heart in those whose brutal selfishness have caused it all; and this may be a long time in coming. In the meantime, it is a useful exercise to consider our assets, to recognize those which must be protected at all costs and upon which, when sanity returns, the future depends.

Eating and drinking temporarily suppress the desire to eat and/or the desire to drink. These satiating effects are learned responses to complex patterns of stimulation from available foods and drinks and the external and internal environments. Considers the possible roles of physiological actions of ingested foods and beverages in the signals from the body which contribute to the sense of repletion, the dulling of hunger and the quenching of thirst.

Presents the findings of the eating out extension of the National Food Survey 1994. Finds that on average 28 per cent of the total household food and drink expenditure is spent outside the home. Discusses the trends in food type, amount spent, facilities used and nutritional contradiction in relation to household composition, age groups, sex, income and region of the country.

The purpose of this paper is to assess the usefulness of nutrition labels in Thailand during nutrition transition from traditional to modern diets that increase salt, sugar, and calorie intake and to note socio-demographic interactions and associations with consumption of transitional processed foods.

The authors studied 42,750 distance learning Open University adults aged 23-96 years in 2013 residing nationwide and participating in an ongoing community-based prospective cohort study. The authors used multivariable logistic regression to relate nutrition label experiences (“read”, “good understand”, “frequent use”), socio-demographic factors, and consumption of four transitional foods. These foods included “unhealthy” instant foods, carbonated soft drinks, and sweet drinks, or “healthy” milk.

Overall, two-thirds reported good understanding and frequent use of nutrition labels. Unhealthy transition-indicator processed foods were frequently consumed: instant foods (7 per cent), (carbonated) soft drinks (15 per cent), and sweet drinks (41 per cent). Frequent users of nutrition labels (e.g. females, older persons, professionals) were less likely to consume unhealthy indicator foods. Those with the most positive overall nutrition label experience (“read” + “good understanding” + “frequent use”) had the best indicator food profiles: instant foods (odds ratio (OR) 0.63; 95%CI, 0.56-0.70); soft drinks (OR 0.56; 95%CI, 0.52-0.61); sweet drinks (OR 0.79; 95%CI, 0.74-0.85); milk (OR 1.87; 95%CI, 1.74-2.00).

Knowledge protected – those with most nutrition label experience were least likely to consume unhealthy foods. Results support government regulated nutrition labels, expanding to include sweet drinks. The study is remarkable for its large size and nationwide footprint. Study subjects were educated, represent Thais of the future, and show high awareness of transition-indicator foods.

The purpose of this study is to evaluate the perceived knowledge of the general concept of halal food and actual knowledge of halal food principles with emphasis on alcohol (alcoholic drinks and ethanol).

A cross-sectional descriptive survey, using quantitative research methods, was utilized. A self-administered survey was distributed to 188 undergraduate students of the food technology programme at Universiti Sains Malaysia, and a total of 114 responses were obtained.

Results indicate that respondents believed that they have above average competence regarding the concept, sources, ingredients, processing and the overall production of halal foods (score: 3.75-4.18). In addition, all of the 114 respondents also agreed that alcoholic drinks are fundamentally prohibited in Islam. However, the survey also revealed that the respondents were less certain about the application of alcohol in halal food production. Respondents’ actual knowledge on these issues was low to average.

This study is limited by its cross-sectional nature. In addition, the research was only conducted on undergraduate-level students of the food technology programme, and therefore, results derived might not be generalized to the other segments of the population. The overall uncertainty and misconception about the application of alcohol in halal food highlights the need to improve the knowledge of these undergraduate students to more than a mere theory of the concepts of halal and haram.

No previous study has been conducted to explore the issue pertaining to alcohol in halal food, and this paper categorically strives to fill this gap.

The purpose of this paper is to examine the relationship of masculine eating/drinking beliefs on male consumers’ concern with unhealthy eating/drinking habits and, in turn, with binge drinking. Additionally, this research tests if and how a change in these beliefs influences binge drinking intention and intention to eat unhealthy food.

Three studies were conducted in Bogotá (Colombian males; convenience sampling). The purpose of Study 1 (N = 209) was to develop a scale to measure masculine eating/drinking beliefs. Study 2 (N = 191) tested the mediating role of concern with unhealthy eating/drinking habits in the relationship of masculine eating/drinking beliefs with binge drinking. Study 3 (N = 179) was an experimental study, which examined the effect of information about some negative consequences of masculine beliefs on the answers to the masculine eating/drinking beliefs inventory and, in turn, on binge drinking intention and intention to eat unhealthy food.

A one-dimensional (eight-items) scale was developed and validated. The results of this paper show that masculine eating/drinking beliefs are associated with lower concern with unhealthy eating/drinking and, in turn, with higher binge drinking. Information that influences these beliefs leads to lower binge drinking and unhealthy food ingestion intentions.

This research presents the first scale that measures masculine eating/drinking beliefs. It provides initial evidence on how an intervention focused on the negative consequences of sexism can influence these beliefs, affecting binge drinking and overeating intentions.

This research provides new findings on a topic associated with several health problems in many countries, including the effect on consumers’ weight gaining and related illnesses.

This research presents the first scale that measures masculine eating/drinking beliefs. It provides initial evidence about factors (through mediating variables) that link masculine eating/drinking beliefs with some unhealthy eating/drinking habits. In addition, the results show how information about some negative consequences of these beliefs can influence consumers’ binge drinking and unhealthy food ingestion intentions, which leads to key recommendations for future interventions. As a result, this research provides new findings on a topic associated with several health problems in many countries, including the effect on consumers’ weight gaining and related illnesses.