Search results

1 – 10 of 55
Article
Publication date: 1 February 1996

Heather McIlveen and Gillian Armstrong

The potential value of sensory analysis has often been undermined in the food industry, where results tend to be viewed with scepticism. In reality, however, various forms of…

1557

Abstract

The potential value of sensory analysis has often been undermined in the food industry, where results tend to be viewed with scepticism. In reality, however, various forms of sensory‐related work can provide an important investigative and informative function in a number of areas. This may include consumer preference and buying behaviour, product development, production and quality control. The objective must be to achieve a realistic balance between sensory and instrumental methods and to manage the sensory process effectively, if results are to be meaningful. The main problem, however, is in dealing with people and their variability. A preliminary study assessed the potential value of using computerized systems to help improve the credibility of sensory analysis and, in particular, to maintain and improve panel motivation and consistency of response. Generally, accuracy improved significantly as tests progressed and panellists preferred using the computerized system.

Details

Nutrition & Food Science, vol. 96 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

Content available
4645

Abstract

Details

Nutrition & Food Science, vol. 99 no. 6
Type: Research Article
ISSN: 0034-6659

Article
Publication date: 30 October 2007

Geoffrey J. Simmons, Mark G. Durkin, Pauric McGowan and Gillian A. Armstrong

As evidence mounts on the importance of small to medium‐sized enterprises (SMEs) to national and international economies and the opportunities presented to them by the internet…

3877

Abstract

Purpose

As evidence mounts on the importance of small to medium‐sized enterprises (SMEs) to national and international economies and the opportunities presented to them by the internet, it becomes important to understand the key issues which determine internet adoption and utilisation. With literature on SME internet adoption fragmented and incoherent, there is also a need for conceptual framework development and testing to provide more focused research in this important area. Several researchers have also highlighted a need for research which concentrates more on specific industrial sectors rather than taking a more generalist approach to SME internet adoption. Within this evolving research context, the agri‐food industry makes a particularly relevant area of study, which this paper aims to study.

Design/methodology/approach

This paper addresses this purpose by conducting a study of 50 Northern Ireland SME agri‐food companies. The study utilises and tests a conceptual framework derived from the extant literature in relation to the determinants of SME web site adoption and utilisation.

Findings

The findings of this study point to the need for SME agri‐food companies to develop an awareness of the internet's efficacy for their business and a subsequent dynamic strategic approach in adoption and utilisation. However, the lack of marketing ability and negative industry norms prevalent within developed economy agri‐food industries will contribute negatively to internet adoption and utilisation. These will need to be addressed if the internet, and web site adoption and utilisation in particular, are to provide an effective business tool. The research findings support the conceptual framework's usefulness as a research tool. The findings point to the importance of marketing ability and industry norms in relation to their impact on the central determinants of internet adoption by the SME agri‐food companies studied.

Originality/value

In this paper it is contended that a lack of marketing ability and negative industry attitudes towards internet adoption and utilisation will constrain levels of awareness of the efficacy of the internet as a business tool for the individual businesses researched. The findings reveal that this will subsequently contribute to a lack of strategic web site development and subsequent utilisation.

Details

Journal of Small Business and Enterprise Development, vol. 14 no. 4
Type: Research Article
ISSN: 1462-6004

Keywords

Article
Publication date: 1 February 1999

Heather McIlveen, Clare Abraham and Gillian Armstrong

Manufacturers are producing an extensive range of added value products which are formulated using meat replacers but which are designed to appeal to a wide range of consumers…

2754

Abstract

Manufacturers are producing an extensive range of added value products which are formulated using meat replacers but which are designed to appeal to a wide range of consumers, above and beyond the “traditional vegetarian” market. This study considered the relatively recent impact of such products on the Northern Ireland market, with a particular emphasis on the quality and acceptability of Quorn based products. A small‐ scale questionnaire (n = 100) considered customer perceptions of meat replacers, whilst the acceptance of selected tofu, textured vegetable protein (TVP) and Quorn products was measured using selected sensory evaluation techniques. The study concluded that Quorn can offer similar texture and flavour attributes to those consumers who wish to avoid meat products for health and/or safety reasons. It is this customer base which needs to be targeted, but it must be noted that negative perceptions of meat replacers still exist. Therefore, further developments need to be supported by appropriate marketing strategies which will both attract and educate consumers and help to achieve a sustained level of purchasing.

Details

Nutrition & Food Science, vol. 99 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 October 2003

Jennifer Gray, Gillian Armstrong and Heather Farley

Reviews the main food choice trends driving consumer demand for functional foods and the constraints limiting market development. Considers previous research activity in the…

5560

Abstract

Reviews the main food choice trends driving consumer demand for functional foods and the constraints limiting market development. Considers previous research activity in the functional food arena and subsequently identifies paramount research priorities that may facilitate the development of products that will help satisfy consumer demands for convenience, health and sensory pleasure.

Details

Nutrition & Food Science, vol. 33 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 January 1972

ALAN ARMSTRONG

LAST WEEK I was asked to go and buy two publications. This gave me a chance to visit GILLIAN CLEGG, librarian of the advertising trade paper ‘Campaign’. She had won the 1971 Sir…

Abstract

LAST WEEK I was asked to go and buy two publications. This gave me a chance to visit GILLIAN CLEGG, librarian of the advertising trade paper ‘Campaign’. She had won the 1971 Sir Evelyn Wrench Travelling Fellowship and during her month in the us and Canada visited libraries providing business information particularly in publishing, advertising and marketing. Not a surprising choice for a girl who had previously worked for the advertising agencies J Walter Thompson and Lintas! I asked her about the visit.

Details

New Library World, vol. 73 no. 18
Type: Research Article
ISSN: 0307-4803

Article
Publication date: 1 June 2004

Gillian Armstrong, Heather McIlveen and Peter O'Donoghue

Much sensory research focuses on an initial analysis of sensory descriptor data followed by a principal component analysis (PCA) of the sensory descriptors. This paper illustrates…

1133

Abstract

Much sensory research focuses on an initial analysis of sensory descriptor data followed by a principal component analysis (PCA) of the sensory descriptors. This paper illustrates an alternative approach of conducting PCA and then applying analysis of variance (ANOVA) to the extracted principal components. The approach is applied to data from a case study quantifying the sensory characteristics of a sous vide vegetable product during storage. In the case study, 11 out of 18 descriptors were significantly influenced by product. Using the alternative approach, however, three out of six principal components were significantly influenced by product. The alternative approach, therefore, provided a more concise presentation of results and one that was consistent with the analysis of the original descriptors. It is hoped that this approach could improve interpretation and subsequent communication of sensory profiling results and help to bridge the gap between core and wider product development activities.

Details

British Food Journal, vol. 106 no. 6
Type: Research Article
ISSN: 0007-070X

Keywords

Content available
Article
Publication date: 1 October 2000

Sinead Furey, Heather McIlveen, Christopher Strugnell and Gillian Armstrong

1702

Abstract

Details

Nutrition & Food Science, vol. 30 no. 5
Type: Research Article
ISSN: 0034-6659

Article
Publication date: 1 May 1973

GILLIAN DARE and ALAN ARMSTRONG

THIS SURVEY was undertaken by the authors as private research because of the apparent lack of awareness in the profession about employment conditions. It was not paid for or…

Abstract

THIS SURVEY was undertaken by the authors as private research because of the apparent lack of awareness in the profession about employment conditions. It was not paid for or sponsored by any organisation.

Details

New Library World, vol. 74 no. 5
Type: Research Article
ISSN: 0307-4803

Article
Publication date: 1 August 2000

Joanna Gibson, Gillian Armstrong and Heather McIlveen

Salt is one of the most valuable substances available to man, with a definitive role in the human body and in food production. However, the continued use or indeed misuse of salt…

2566

Abstract

Salt is one of the most valuable substances available to man, with a definitive role in the human body and in food production. However, the continued use or indeed misuse of salt has led to adverse effects on health. The increasing consumption of convenience foods has contributed greatly to a high salt intake. Highly processed, convenience foods are known to contain large quantities of salt to optimise storage stability and flavour acceptability. Current high salt intakes have therefore been attributed to processed foods, accounting for 75‐85 per cent of total salt intake. Such findings and associated health implications have prompted a call from health professionals and food researchers to reduce salt intake. Effective salt reduction, however, can only be achieved with the co‐operation and commitment of the food industry in the development of lower‐salt processed foods.

Details

Nutrition & Food Science, vol. 30 no. 4
Type: Research Article
ISSN: 0034-6659

Keywords

1 – 10 of 55