Search results

1 – 6 of 6
To view the access options for this content please click here
Article
Publication date: 26 July 2012

Amal M.H. Abdel-Haleem, Henar A. Seleem and Wafaa K. Galal

The purpose of this paper is to investigate the potential quality of Kamut® (triticum turgidum turanicum) as an ancient relative of modern durum wheat for food preparation…

Abstract

Purpose

The purpose of this paper is to investigate the potential quality of Kamut® (triticum turgidum turanicum) as an ancient relative of modern durum wheat for food preparation and Egyptian consumption.

Design/methodology/approach

The methodology included in this paper is based on quality evaluation of Kamut wheat of the Dashure-Fayume geographical origin physically, chemically and technologically compared to Beni Suef 1, Beni Suef 3 and Suhag 3, the most dominant durum varieties in Egypt. After that, producing a specific end product (traditional couscous) regarded the critical quality aspects in Kamut wheat.

Findings

The results obtained showed that Kamut grains had higher physical properties indicating higher milling yield potential. Besides, Kamut flour was remarkable with higher protein and oil content. The use of a farinograph for assessing the rheological properties of Kamut dough has proven a useful quality for its measured characteristics compared to the Egyptian durum varieties. The good physical and rheological properties, coupled with high protein content, validated that Kamut is a valuable addition to the Egyptian diet and suited for the production of pasta and/or couscous. The sensory attributes of traditional couscous were significantly (p < 0.05) highly acceptable to the panelists.

Originality/value

These results lead to valuable addition and improvement of the Egyptian diet which consider The Sustainable Agricultural Development Strategy (SADS) towards 2030 in Egypt based on achieving higher rates of food security in strategic goods in regard to improve food quality and safety, especially Kamut wheat which produces high quality grains without artificial fertilizers and pesticides.

Details

World Journal of Science, Technology and Sustainable Development, vol. 9 no. 3
Type: Research Article
ISSN: 2042-5945

Keywords

To view the access options for this content please click here
Article
Publication date: 12 January 2021

ML Wei

Markets for free from foods have undergone extensive growth as consumers attempt to manage their health in increasingly novel ways. This research explores the making of…

Abstract

Purpose

Markets for free from foods have undergone extensive growth as consumers attempt to manage their health in increasingly novel ways. This research explores the making of consumer perceptions about the health of gluten-free foods.

Design/methodology/approach

This research employs qualitative methods including in-depth interviews with consumers of gluten-free foods and content analysis of online consumer comments.

Findings

Findings illustrate how consumers leverage personal responsibility, social commentary and political criticism in ways that forge essential connections with traditional medical authority. In particular, consumers blend diverse views together by expressing reverence, positioning complementarity and framing temporality.

Research limitations/implications

This research highlights the productive role of consumers in shaping what constitutes health-related concerns and widens the scope of explanatory factors beyond product- and individual-level differences. This research is set in the context of gluten-free foods and draws on interview data from a single set of consumers. Future research could consider other free from markets including, for example, soy-free foods and corn-free foods, both of which implicate some of the most common ingredients in food products and potential regional differences both within and outside of North America.

Practical implications

This research offers insights into the marketing of gluten-free foods and free from foods in general, specifically the participation of consumers in legitimising the need for these foods on the basis of health.

Originality/value

I weave together multiple streams of work across disciplines including food marketing, contested illnesses and institutional logics to further our understanding of the dynamic nature of contemporary markets for free from foods.

Details

British Food Journal, vol. 123 no. 6
Type: Research Article
ISSN: 0007-070X

Keywords

To view the access options for this content please click here
Article
Publication date: 12 September 2008

Jennette Higgs

The 2006 UK Government's school food standards has created an opportunity for schools to consider introducing highly nutritious, convenience snack alternatives, such as…

Downloads
618

Abstract

Purpose

The 2006 UK Government's school food standards has created an opportunity for schools to consider introducing highly nutritious, convenience snack alternatives, such as dried fruit, nuts and seeds. This has created anxiety among those who fear a consequent increase in incidence of allergic reactions in schools. The purpose of this paper is to present a controlled approach to secondary school vending, designed to minimise the risks of allergic reaction.

Design/methodology/approach

A consultation process with key organisations, together with an analysis of the vending process in schools has underpinned this work. The Health Education Trust, with experience of developing food and medicines policies in schools, has explored a practical solution to the common assumption that a nut ban in schools is the only way to offer protection to those students at risk.

Findings

A best practice guidance tool for “allergy‐aware” vending has been developed. It provides a framework for a common sense approach to tackling two potentially conflicting issues, identifying vending as a practical solution.

Practical implications

The toolkit is a free download, ready for pilot testing in secondary schools. This mutually beneficial approach to minimising risk is presented as a working draft. Revisions will be made following feedback from schools. This toolkit is not suitable for use in primary schools.

Originality/value

Achieving healthy eating goals for the teenage school population and safeguarding those pupils who have serious food allergies are important issues that merit mutual consideration. This paper explores the issues and proposes, for the first time a best practice guidance to both minimise risks and maximise health benefit.

Details

Nutrition & Food Science, vol. 38 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

To view the access options for this content please click here
Article
Publication date: 1 December 2000

Jaana Kikki

The Defence Forces have been in the vanguard of introducing electronic record‐keeping systems in Finland’s public administration when it comes to implementing new…

Downloads
1784

Abstract

The Defence Forces have been in the vanguard of introducing electronic record‐keeping systems in Finland’s public administration when it comes to implementing new technology. Recordkeeping practices, on the other hand, have been left untouched. A three‐year records management development project, headed by the Military Archives, was started in the autumn of 1999. The aim of the project is to guide the Defence Forces’ recordkeeping towards the latest innovations defined as best practices by the international and national records professionals community. The development of recordkeeping practices is based on a functional, not on an organizational approach to the operations of the Defence Forces. The organization, that now consists of over 100 independent records creators, is viewed in corpore, as a single records creator. Provenance of records will be tied to functions and transactions that create them, not to organizational boundaries in carrying out those functions. A recordkeeping schedule or strategy, a new version of the electronic registry system and a metadata standard will be utilized as tools for incorporating recordkeeping practices and business processes and ensuring the evidential requirements of both paper and electronic records.

Details

Records Management Journal, vol. 10 no. 3
Type: Research Article
ISSN: 0956-5698

Keywords

To view the access options for this content please click here
Article
Publication date: 15 August 2019

Barbara Francioni, Ilaria Curina, Giorgia Masili and Elena Viganò

The purpose of this paper is to deepen the global sourcing (GS) phenomenon from the acquiring firms’ viewpoint by analyzing the Italian craft beer sector. This industry…

Abstract

Purpose

The purpose of this paper is to deepen the global sourcing (GS) phenomenon from the acquiring firms’ viewpoint by analyzing the Italian craft beer sector. This industry has been chosen since it represents a perfect context for the GS activities’ analysis. Notably, different features characterizing this business force Italian breweries to turn to suppliers, located outside their national borders, to purchase the necessary raw materials.

Design/methodology/approach

The paper adopts a multiple case study concerning four Italian agricultural breweries located in the Marche region.

Findings

Results identify the main motivations, drivers, risks, obstacles and costs related to the adoption of the GS activities, by corroborating a positive interconnection with the GS literature findings.

Research limitations/implications

The main limitation is related to the fact that the study is based on a survey carried out on a specific region and product category. Therefore, future research could analyze other Italian regions and/or different types of products.

Practical implications

The study identifies different gaps characterizing the Italian supply market. Managerially these gaps can be converted into critical opportunities for the future development of the entire Italian brewing sector. Moreover, the results detect several actions the investigated breweries will seek to develop in the near future, which could strongly support the growth of the Italian beer sector.

Originality/value

The study deepens a topic little explored by literature, especially with reference to the supply activities of the Italian agricultural breweries.

Details

British Food Journal, vol. 121 no. 10
Type: Research Article
ISSN: 0007-070X

Keywords

To view the access options for this content please click here
Article
Publication date: 3 October 2019

Amélie Guèvremont

This research sheds light on behavioral change by demonstrating the transformative power of a brand on the process of eating behavioral change. The selected brand is Three

Abstract

Purpose

This research sheds light on behavioral change by demonstrating the transformative power of a brand on the process of eating behavioral change. The selected brand is Three Times a Day (a culinary blog whose mission is to encourage a healthier diet). This study aims to identify food-related behavioral changes as a result of consumers’ relationship with this brand and identify antecedents to such changes.

Design/methodology/approach

A netnography of the brand online community and 14 individual in-depth interviews were conducted.

Findings

Netnography results identify four categories of behavioral changes emerging from the relationship with the brand (e.g. choosing healthier/more varied foods, developing an interest in cooking and adopting a healthier lifestyle). Analysis of the individual interviews substantiate the role of brand attachment as a driver of positive change and identify three antecedents: brand-self connection (through past, actual and ideal self), brand exposure and satisfaction of individual needs (i.e. autonomy, competence and relatedness).

Research limitations/implications

Results enrich the literature on behavioral change and highlight the positive role of a brand in the context of improving eating habits. Findings extend the understanding of the consequences of attachment beyond its influence at the attitudinal level by focusing on concrete consumer behavior.

Social implications

It is recognized that despite good intentions, individuals keep making poor food choices. This important issue is associated with several diseases and increasing social costs. This research explores how to influence consumers in adopting better eating habits.

Originality/value

This study is one of the first to examine the power of a food-related brand to enhance positive eating practices and improve diet.

Details

Journal of Consumer Marketing, vol. 36 no. 7
Type: Research Article
ISSN: 0736-3761

Keywords

1 – 6 of 6