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Article
Publication date: 5 July 2011

Rami Paasovaara and Harri T. Luomala

This paper aims to investigate how differences in message content and in need for cognition influence consumers' sensory evaluation, product attitudes and purchase intentions in…

Abstract

Purpose

This paper aims to investigate how differences in message content and in need for cognition influence consumers' sensory evaluation, product attitudes and purchase intentions in terms of spelt porridge and sea buckthorn juice.

Design/methodology/approach

Quantitative research methods were used. Four taste experiments were carried out among Finnish female consumers (n=129).

Findings

Health‐related product information had a positive impact on attitude towards and intention to purchase spelt porridge, and safety‐related product information had a positive impact on sensory experience of sea buckthorn juice. In addition, in the examination of the need for cognition effects revealed a tendency indicating that spelt porridge and sea buckthorn juice were experienced more positively among individuals high in need for cognition than among individuals low in need for cognition.

Research limitations/implications

The instrument of need for cognition is also applicable to investigating actual behavioural elements such as sensory evaluation.

Practical implications

This paper has implications for novel food marketing.

Originality/value

The findings advance understanding of the roles of subtle message differences and need for cognition in consumers' food product experiences.

Details

British Food Journal, vol. 113 no. 7
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 8 June 2015

Harri Luomala, Maijastiina Jokitalo, Hannu Karhu, Hanna-Leena Hietaranta-Luoma, Anu Hopia and Sanna Hietamäki

This study aims to explore how certain consumer characteristics (dieting status, health motives and food values) together with products carrying ambivalent health and taste cues…

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Abstract

Purpose

This study aims to explore how certain consumer characteristics (dieting status, health motives and food values) together with products carrying ambivalent health and taste cues (light foods, convenience foods, “functional candies”) shape whether and why health and taste attributes are perceived as inclusive (“healthy is tasty” and “unhealthy is untasty”) or exclusive (“healthy is untasty” and “unhealthy is tasty”).

Design/methodology/approach

A qualitative methodology not yet applied in examining consumers’ healthiness and tastiness perceptions of food was employed. It included gathering three separate data sets through both personal and group interviews (N = 40).

Findings

Consumers’ dieting status, health motives and food values shape the perception of inclusivity and exclusivity of health and taste of light, convenience and candy products. Second, there are multiple sources for these perceptions including product type, ingredients, level of processing and marketing cues. These factors interact to produce a unique consumer understanding of the relationship between health and taste for each single food product.

Practical implications

To ensure optimal consumer response, food companies and health educators need to understand how different target groups form their inclusive/exclusive perceptions of health and taste for various foods.

Originality/value

The majority of pre-existing food consumption research supports imply that a good taste and a high degree of healthiness are incompatible with each other. The findings challenge this view. It appears that it is the “unhealthy is untasty” and “healthy is tasty” perceptions that predominate in certain consumer groups. A novel conceptual framework for understanding the ambivalence of health and taste perceptions in food consumption is offered.

Details

Journal of Consumer Marketing, vol. 32 no. 4
Type: Research Article
ISSN: 0736-3761

Keywords

Open Access
Article
Publication date: 6 March 2023

Paulina Ines Rytkönen, Pejvak Oghazi and Rana Mostaghel

The aim is to advance the conceptualisation of island entrepreneurship by investigating how the island context, for example, industry characteristics, social context and formal…

Abstract

Purpose

The aim is to advance the conceptualisation of island entrepreneurship by investigating how the island context, for example, industry characteristics, social context and formal and informal institutions, influences the development of artisan food businesses in that context.

Design/methodology/approach

An applied, qualitative and participatory research approach was implemented. Data were collected during a business development process focusing on food artisans in the Åland Islands. In total, 19 business owners participated in the process. Key informants and public officers were interviewed, and the literature was reviewed. Interviews were analysed using phenomenography to identify representative categories, and the literature was analysed using content analysis.

Findings

Island characteristics and context, local institutions, the quality of social capital and gendered institutions influence business activities positively and negatively. Island entrepreneurship entails mobilising agencies to find innovative solutions that enable businesses to overcome obstacles. Most previous research treats business activities as entrepreneurship; however, as self-employment is essential in the island context, it should be highlighted in future studies.

Research limitations/implications

This study illustrates how the island context influences the business development of small firms. Results indicate that local policies (1) benefitting female entrepreneurs, (2) supporting local businesses and (3) promoting locally produced artisan food could generate benefits for the entire artisan food businesses.

Practical implications

Local policies that (1) benefit female entrepreneurs, (2) support local businesses and (3) promote locally produced artisan food have the potential to generate benefits for the entire trade. Policies can benefit from an understanding of the role played by different ecosystem actors. Promoting self-employment can generate benefits for the local entrepreneurial ecosystem by providing agglomeration and helping to solve some challenges caused by the characteristics of islands.

Originality/value

Empirically, this research enhances the knowledge of post-productive responses in the island context. Theoretically, the study advances the conceptualisation of research on the island entrepreneurship context and the local food debate.

Details

British Food Journal, vol. 125 no. 13
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 January 1987

Peter Carruthers

Faced with the problems of food surpluses, agriculturalists are seeking alternative uses of their productive resources. The Centre for Agricultural Strategy has recently examined…

Abstract

Faced with the problems of food surpluses, agriculturalists are seeking alternative uses of their productive resources. The Centre for Agricultural Strategy has recently examined the possibilities in a study for the Ministry of Agriculture. Peter Carruthers BSc, PhD outlines some of the findings of this study, paying particular attention to the prospects for alternative food crops and food‐producing animal enterprises

Details

Nutrition & Food Science, vol. 87 no. 1
Type: Research Article
ISSN: 0034-6659

Article
Publication date: 13 July 2015

Simranjeet Kaur, Sunil Kumar, Z. F. Bhat and Arvind Kumar

The purpose of this paper was to evaluate the effect of pomegranate seed powder, grape seed extract and tomato powder on the quality characteristics of chicken nuggets during…

Abstract

Purpose

The purpose of this paper was to evaluate the effect of pomegranate seed powder, grape seed extract and tomato powder on the quality characteristics of chicken nuggets during refrigerated storage.

Design/methodology/approach

The study was designed to evaluate the effect of pomegranate seed powder, grape seed extract and tomato powder on the storage quality parameters of chicken nuggets. The products were developed by incorporating optimum level of pomegranate seed powder (3 per cent), grape seed extract (0.3 per cent) and tomato powder (2 per cent) separately and were aerobically packaged in low-density polyethylene pouches and assessed for various storage quality parameters under refrigerated (4±1°C) conditions for 21 days of storage. The products were evaluated for various physico-chemical, microbiological and sensory parameters at regular intervals of 0, 7, 14 and 21 days.

Findings

A significant (p < 0.05) effect of pomegranate seed powder, grape seed extract and tomato powder was observed on the pH and thiobarbituric acid reacting substances (mg malondialdehyde/kg) values of the chicken nuggets. A significant (p < 0.05) effect was also observed on the microbiological characteristics, as the products incorporated with pomegranate seed powder, grape seed extract and tomato powder showed significantly (p < 0.05) lower values for total plate count, psychrophilic count and yeast and mould count during the period of storage. Coliforms were not detected throughout the period of storage. Significantly (p < 0.05) higher scores were observed for various sensory parameters of the products incorporated with pomegranate seed powder (3 per cent), grape seed extract (0.3 per cent) and tomato powder (2 per cent).

Originality/value

Pomegranate seed powder (3 per cent), grape seed extract (0.3 per cent) and tomato powder (2 per cent) successfully improved the oxidative stability and storage quality of the products during refrigerated (4±1°C) storage and may be commercially exploited to improve the storage quality of muscle foods without adversely affecting the sensory quality of the products.

Details

Nutrition & Food Science, vol. 45 no. 4
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 10 June 2021

Jana Dwaidy, Dina Cheaib, Adla Jammoul, Nada El Darra and Alissar Al Khatib

This study aims to evaluate the safety and quality of organic food product versus conventional ones in the Lebanese market.

Abstract

Purpose

This study aims to evaluate the safety and quality of organic food product versus conventional ones in the Lebanese market.

Design/methodology/approach

Selected organic and conventional Lemon and cucumber were assessed for the presence of pesticides residues using LC-MS/MS and GC/MS/MS, also compared at the level of total polyphenols content, flavonoids, tannins and tested for their antiradical and antibacterial activities.

Findings

The findings indicate that organic lemons were contaminated by four types of pesticide residues (33.33%), while one pesticide residue (22.22%) was detected in conventional one, which were all below the European Union Maximum Residue Limits. For cucumber, six pesticide residues (66.66%) were detected in organic samples, while in conventional, eight pesticide residues (55.55%) were detected. However, absolutely four samples (44.44%) in each of conventional and organic cucumber samples surpass the maximum residue levels. Both lemon and cucumber, regardless of the farming systems, possess potent antioxidant activity with no significant difference, except for lemon, where total polyphenol was highly significant in conventional. Additionally, this study showed that lemon of conventional origin was slightly more effective in inhibiting the growth of gram-positive and gram-negative bacterial strains compared to organic samples, while both cucumber types did not exert any antibacterial effect.

Originality/value

This is the first paper to assess the polyphenols, pesticide residue and biological activities of organic lemon and cucumber in Lebanese market as well as comparing conventional to organic.

Details

Nutrition & Food Science , vol. 51 no. 8
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 18 June 2018

Anil Panghal, D.N. Yadav, Bhupender S. Khatkar, Himanshu Sharma, Vikas Kumar and Navnidhi Chhikara

Fruits and vegetables, being good source of energy, health promoting and protecting compounds with unique taste and flavor, are attracting consumers since ages. These…

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Abstract

Purpose

Fruits and vegetables, being good source of energy, health promoting and protecting compounds with unique taste and flavor, are attracting consumers since ages. These horticultural produces start deterioration just after harvest; therefore, their proper storage is must during transportation and storage to retain maximum quality parameters and for good market value. Best storage conditions are required to prevent growth of micro flora and to maintain the nutritional values of harvested produce. Retailers and processors in every corner of world want to move toward the cheaper ways to increase the shelf life and texture of horticultural crops for better consumer preference. The purpose of this paper is to make consumers and researchers aware about different post harvest malpractices in fresh fruits and vegetables.

Design/methodology/approach

Lot of chemicals like colors, artificial ripening agents, sweeteners and waxes are applied on surface of horticulture produce to siphon off money from consumers, and these have adverse health effects directly or indirectly. Various regulatory agencies have launched various programs, acts and laws for monitoring and avoiding such unhealthy ways. Regulatory bodies launched training programs also for the food handlers and consumers to ensure the food safety from farm to fork.

Findings

This paper will throw light on different malpractices followed by retailers to manipulate the quality which causes adverse health effects and to create consumer awareness regarding such malpractices.

Originality/value

The paper emphasizes on current malpractices followed by retailers to mislead the consumers about fruits’ and vegetable’ quality by using sweeteners, colors and other chemical. On prolonged consumption, such substances lead to major health issues such as attention disorder.

Details

Nutrition & Food Science, vol. 48 no. 4
Type: Research Article
ISSN: 0034-6659

Keywords

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