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Article
Publication date: 31 August 2022

Richard Kwasi Bannor, Bismark Amfo and Helena Oppong-Kyeremeh

With the empirical evidence on the purchase behaviour of tinned tomatoes, food labelling and the safety consciousness of consumers in Ghana were examined.

Abstract

Purpose

With the empirical evidence on the purchase behaviour of tinned tomatoes, food labelling and the safety consciousness of consumers in Ghana were examined.

Design/methodology/approach

Primary data were obtained from 130 consumers. Descriptive statistics, factor analysis and multinomial probit analysis were applied.

Findings

Consumers use tinned tomatoes for cooking because of its easy accessibility in nearby shops, guaranteed constant supply, attractive package, it being affordable/cheaper, its better colour, advertisement/promotion, and longer shelf life. There is a low level of food safety consciousness among consumers since only one-fifth read labels on tinned tomatoes very often, and one-fifth do not read labels at all. Consumers frequently check on tinned tomatoes' most essential information: brand/type, manufacturing and expiry dates, and weight/volume. Age, residential status, contact information, nutritional benefits and affordability influence the choice of retail brand of tinned tomatoes. The health label consumer segment and conventional label consumer segment were identified, with the majority being the former.

Research limitations/implications

The sample size used for the study could be improved in terms of number and geographical coverage. This is because the study was limited to only one main urbanised area in Ghana. Therefore, it will be worthwhile for a further study to be conducted by comparing urban and rural consumers in Ghana and other countries within Africa, to either validate or reveal a different trajectory of consumer behaviour relevant to marketing, policy and practice.

Originality/value

Tomato paste (tinned tomatoes) is consumed in almost all homes in Africa, but there are food scare concerns about tinned tomatoes due to reported cases of adulteration with unhealthy materials such as starch and food colour, leading to negative health implications on consumers. This makes the reading of tinned tomato labels very crucial. Thus, it is of policy relevance to investigate consumers' reading behaviour of label information on tinned tomatoes in Ghana. However, previous studies on food labelling focussed on food and nutrition labelling and implications of food labelling on consumers' purchase behaviour, with most of them outside Africa.

Details

Journal of Agribusiness in Developing and Emerging Economies, vol. 14 no. 2
Type: Research Article
ISSN: 2044-0839

Keywords

Article
Publication date: 14 November 2023

Leila Nikravan, Setayesh Zamanpour and Seyyed Mohammad Ali Noori

The purpose of this paper is to provide an overview of the antimicrobial and antioxidant properties of postbiotics and the use of postbiotics to increase the shelf life and…

Abstract

Purpose

The purpose of this paper is to provide an overview of the antimicrobial and antioxidant properties of postbiotics and the use of postbiotics to increase the shelf life and quality of food.

Design/methodology/approach

In this review paper, all articles from five electronic databases containing Google Scholar, Web of Science, PubMed, Scopus and Science Direct were considered and selected according to the purpose of the study.

Findings

In addition to improving food safety and increasing its shelf life, natural food preservation using biological preservatives also has a positive effect on improving consumer health. As a result, protection using natural antioxidants and antimicrobial agents seems essential. Postbiotics, having favorable characteristics such as nontoxicity, long shelf life and ease of standardization and transportation, are known as suitable antioxidant and antimicrobial, and there is an interest in making antioxidant and antimicrobial active films containing postbiotics to delay spoilage, increase the shelf life of perishable foods without changing their sensory characteristics.

Originality/value

Postbiotic refers to all soluble factors that are either secreted from living probiotic cells or released after cell lysis. These compounds include enzymes, peptides, polysaccharides, organic acids, teichoic acids and cell surface proteins, and their effects have been proven to improve some human and animal diseases. Probiotic bacteria must survive unfavorable conditions such as processing, storage, distribution, preparation and the digestive system to exert their health-giving effects, whereas their metabolites (postbiotics) have overcome these adverse conditions well and may be a good substitute for probiotics.

Details

Nutrition & Food Science , vol. 54 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 7 February 2024

Chinkle Kaur and Jasleen Kaur

Millets are ancient grains, following wheat, that have been a fundamental source of human sustenance. These are nutrient-rich small-seeded grains that have gained prominence and…

Abstract

Purpose

Millets are ancient grains, following wheat, that have been a fundamental source of human sustenance. These are nutrient-rich small-seeded grains that have gained prominence and admiration globally due to their super resilience in diverse climates and significant nutritional benefits. As millets are renowned for their nutritional richness, the demand for millet-based products increases. Hence, this paper aims in identifying the growing need for innovative processing techniques that not only preserve their nutritional content but also extend their shelf life.

Design/methodology/approach

In traditional times, heat was the only means of cooking and processing of the foods, but the amount of damage they used to cause to the sensorial and nutritional properties was huge. Millets’ sensitivity toward heat poses a challenge, as their composition is susceptible to disruption during various heat treatments and manufacturing processes. To cater to this drawback while ensuring the prolonged shelf life and nutrient preservation, various innovative approaches such as cold plasma, infrared technology and high hydrostatic pressure (HPP) processing are being widely used. These new methodologies aim on inactivating the microorganisms that have been developed within the food, providing the unprocessed, raw and natural form of nutrients in food products.

Findings

Among these approaches, nonthermal technology has emerged as a key player that prioritizes brief treatment periods and avoids the use of high temperatures. Nonthermal techniques (cold plasma, infrared radiation, HPP processing, ultra-sonication and pulsed electric field) facilitate the conservation of millet’s nutritional integrity by minimizing the degradation of heat-sensitive nutrients like vitamins and antioxidants. Acknowledging the potential applications and processing efficiency of nonthermal techniques, the food industry has embarked on substantial investments in this technology. The present study provides an in-depth exploration of the array of nonthermal technologies used in the food industry and their effects on the physical and chemical composition of diverse millet varieties.

Originality/value

Nonthermal techniques, compared to conventional thermal methods, are environmentally sound processes that contribute to energy conservation. However, these conveniences are accompanied by challenges, and this review not only elucidates these challenges but also focuses on the future implications of nonthermal techniques.

Article
Publication date: 12 October 2023

Zhuyue Li and Chunxiao Zhang

Supply chain risk management can effectively reduce the loss of retailers. In this regard, retailers need to consider the competition risks of competitors in addition to the…

Abstract

Purpose

Supply chain risk management can effectively reduce the loss of retailers. In this regard, retailers need to consider the competition risks of competitors in addition to the disruption risks. This paper designs a resilient retail supply chain network for perishable foods under the dynamic competition to maximize retailer's profits.

Design/methodology/approach

A two-stage mixed-integer non-linear model is presented for designing the supply chain network. In the first stage, an equilibrium model that considers the characteristics of perishable foods is developed. In the second stage, a mixed integer non-linear programming model is presented to deal with the strategic decisions. Finally, an efficient memetic algorithm is designed to deal with large-scale problems.

Findings

The optimal the selection of suppliers, distribution centers and the order allocation are found among the supply chain entities. Considering the perishability of agri-food products, the equilibrium retail price and selling quantity are determined. Through a numerical example, the optimal inventory period under different maximum shelf life and the impact of three resilient strategies on retailer's profit, selling price and selling quantity are analyzed.

Research limitations/implications

As for future research, the research can be extended in a number of directions. First, this paper studies the retail supply chain network design problem under competition among retailers. It can be an interesting direction to consider retailers competing with suppliers. Second, the authors can try to linearize the non-linear model and solve the large-scale integer programming problem by exact algorithm. Finally, the freshness of perishable foods gradually declines linearly to zero as the maximum shelf life approaches, and it would be a meaningful attempt to consider the freshness of perishable foods declines exponentially.

Originality/value

This paper innovatively designs the resilient supply chain network for perishable foods under dynamic competition. The retailer's dynamic competition and resilient strategies are considered simultaneously when designing supply chain network for perishable foods. In addition, this paper gives insights into how to obtain the optimal inventory period and compare the retailer's resilient strategies.

Article
Publication date: 26 February 2024

Varsha Vihan, V.P. Singh, Pramila Umaraw, Akhilesh Kumar Verma, Shardanand Verma and Chirag Singh

The purpose of this study is to investigate the impact of integrating “Licorice powder” into curd balls on their storage stability under refrigeration conditions. Through this…

Abstract

Purpose

The purpose of this study is to investigate the impact of integrating “Licorice powder” into curd balls on their storage stability under refrigeration conditions. Through this examination, this study aims to evaluate the potential effects of licorice powder on extending the shelf life, maintaining quality attributes and preserving the overall stability of curd balls when stored at refrigeration temperatures.

Design/methodology/approach

Licorice powder, in varying quantities (1%, 2% and 3%), was incorporated into curd balls alongside a control group lacking licorice (0%). These batches were subsequently stored for 25 days under refrigeration at a temperature of 4 ± 1ºC, using aerobic packaging conditions. During this storage period, the samples were regularly monitored and analyzed for various parameters to assess changes in their properties and qualities.

Findings

The findings indicated that in the treatment groups, pH and titratable acidity were notably lower than those in the control group (p = 0.05). Curd balls enriched with licorice powder exhibited significantly higher levels of 2, 2-diphenyl-1-picrylhydrazyl, 2-2-azinobis-3ethylbenthiazoline-6-sulphonic acid and total phenolic contents compared to the control (p = 0.05). Furthermore, curd balls containing licorice powder displayed notably lower levels of peroxide, thiobarbituric acid reactive substances and free fatty acids in comparison to the control (p = 0.05). Among all samples, T3 (3%) demonstrated significantly less microbial growth (p = 0.05) than the other groups. Conversely, the sensory panel rated T2 significantly higher than T3 (p = 0.05).

Originality/value

The investigation highlights that curd balls enriched with 2.0% licorice powder demonstrated significant efficacy in preventing the deterioration of physicochemical attributes, enhancing antioxidant capacity, restraining lipid oxidation, curbing microbial growth and ultimately exhibiting the most favorable organoleptic properties among the tested variations. This finding underscores the potential of incorporating 2.0% licorice powder as an effective agent for bolstering the storage stability and overall quality of curd balls during refrigerated storage.

Details

Nutrition & Food Science , vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 10 October 2023

Mohammad Asif, Mohd Sarim, Waseem Khan and Shahbaz Khan

This study aims at modelling the enablers of dairy supply chain (DSC) in Indian context.

Abstract

Purpose

This study aims at modelling the enablers of dairy supply chain (DSC) in Indian context.

Design/methodology/approach

Interpretive structural modelling (ISM) approach has been used to model the enabler of dairy supply chain. The opinion has been taken from the industry experts and experienced academicians. Further, Matrix Cross-Reference Multiplication Applied to a Classification (MICMAC) used to classify the enablers based on driving and dependence power.

Findings

Findings show that stakeholder trust and top management support/leadership are the very crucial enablers in dairy supply chain; they are at a lower level of hierarchical structure and work as primary enablers to development of DSC. While customer satisfaction and financial performance are at top of the digraph, it shows these enablers are the outcome of a smooth supply chain. The MICMAC analysis suggests that the identified enablers are largely classified into dependent and independent enablers; there are no autonomous enablers in the dairy supply chain.

Practical implications

The study can aid businesses in the dairy processing industry in managing demand fluctuations, enhancing product quality, implementing effective information systems and adapting procedures, thereby enhancing supply chain performance.

Originality/value

There is very limited study on enablers of the dairy supply chain in general, while in the Indian context, there is no specific study on modelling the enablers of dairy supply chain.

Details

British Food Journal, vol. 126 no. 2
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 20 February 2023

Gokhan Agac, Birdogan Baki and Ilker Murat Ar

The purpose of this study is to systematically review the existing literature on the blood supply chain (BSC) from a network design perspective and highlight the research gaps in…

Abstract

Purpose

The purpose of this study is to systematically review the existing literature on the blood supply chain (BSC) from a network design perspective and highlight the research gaps in this area. Moreover, it also aims to pinpoint new research opportunities based on the recent innovative technologies for the BSC network design.

Design/methodology/approach

The study gives a comprehensive systematic review of the BSC network design studies until October 2021. This review was carried out in accordance with preferred reporting items for systematic reviews and meta-analyses (PRISMA). In the literature review, a total of 87 studies were analyzed under six main categories as model structure, application model, solution approach, problem type, the parties of the supply chain and innovative technologies.

Findings

The results of the study present the researchers’ tendencies and preferences when designing their BSC network models.

Research limitations/implications

The study presents a guide for researchers and practitioners on BSC from the point of view of network design and encourages adopting innovative technologies in their BSC network designs.

Originality/value

The study provides a comprehensive systematic review of related studies from the BSC network design perspective and explores research gaps in the collection and distribution processes. Furthermore, it addresses innovative research opportunities by using innovative technologies in the area of BSC network design.

Details

Journal of Modelling in Management, vol. 19 no. 1
Type: Research Article
ISSN: 1746-5664

Keywords

Article
Publication date: 18 March 2024

Yash Daultani, Ashish Dwivedi, Saurabh Pratap and Akshay Sharma

Natural disasters cause serious operational risks and disruptions, which further impact the food supply in and around the disaster-impacted area. Resilient functions in the supply…

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Abstract

Purpose

Natural disasters cause serious operational risks and disruptions, which further impact the food supply in and around the disaster-impacted area. Resilient functions in the supply chain are required to absorb the impact of resultant disruptions in perishable food supply chains (FSC). The present study identifies specific resilient functions to overcome the problems created by natural disasters in the FSC context.

Design/methodology/approach

The quality function deployment (QFD) method is utilized for identifying these relations. Further, fuzzy term sets and the analytical hierarchy process (AHP) are used to prioritize the identified problems. The results obtained are employed to construct a QFD matrix with the solutions, followed by the technique for order of preference by similarity to the ideal solution (TOPSIS) on the house of quality (HOQ) matrix between the identified problems and functions.

Findings

The results from the study reflect that the shortage of employees in affected areas is the major problem caused by a natural disaster, followed by the food movement problem. The results from the analysis matrix conclude that information sharing should be kept at the highest priority by policymakers to build and increase resilient functions and sustainable crisis management in a perishable FSC network.

Originality/value

The study suggests practical implications for managing a FSC crisis during a natural disaster. The unique contribution of this research lies in finding the correlation and importance ranking among different resilience functions, which is crucial for managing a FSC crisis during a natural disaster.

Details

Benchmarking: An International Journal, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 1463-5771

Keywords

Article
Publication date: 20 July 2023

Adegboyega Oyedijo, Simonov Kusi-Sarpong, Muhammad Shujaat Mubarik, Sharfuddin Ahmed Khan and Kome Utulu

Implementing sustainable practices in multi-tier supply chains (MTSCs) is a difficult task. This study aims to investigate why such endeavours fail and how MTSC partners can…

1166

Abstract

Purpose

Implementing sustainable practices in multi-tier supply chains (MTSCs) is a difficult task. This study aims to investigate why such endeavours fail and how MTSC partners can address them.

Design/methodology/approach

A single-case study of a global food retail company was used in this study. Semi-structured interviews with the case firm and its first- and second-tier suppliers were used to collect data, which were then qualitatively analysed using thematic analysis.

Findings

Major barriers impeding the implementation of sustainability in multi-tier food supply chains were revealed such as the cost of sustainability, knowledge gap, lack of infrastructure and supply chain complexity. Furthermore, the findings reveal five possible solutions such as multi-tier collaboration and partnership, diffusion of innovation along the chain, supply chain mapping, sustainability performance measurement and capacity building, all of which can aid in the improvement of sustainability practices.

Research limitations/implications

Future research should investigate how specific barriers and drivers affect specific aspects of sustainability, pointing practitioners to specific links between the variables that can aid in tailoring sustainability oriented investment.

Practical implications

This research supports managerial comprehension of MTSC sustainability, pointing out ways to improve sustainability performance despite the complex multi-tier system of food supply chains.

Originality/value

The research on MTSC sustainability is still growing, and this research contributes to the debate about how MTSCs can become more sustainable from the perspective of the triple bottom line, particularly food supply chains which face significant sustainability challenges.

Details

Supply Chain Management: An International Journal, vol. 29 no. 1
Type: Research Article
ISSN: 1359-8546

Keywords

Article
Publication date: 12 January 2024

Nasser Abdali, Saeideh Heidari, Mohammad Alipour-Vaezi, Fariborz Jolai and Amir Aghsami

Nowadays, in many organizations, products are not delivered instantly. So, the customers should wait to receive their needed products, which will form a queueing-inventory model…

Abstract

Purpose

Nowadays, in many organizations, products are not delivered instantly. So, the customers should wait to receive their needed products, which will form a queueing-inventory model. Waiting a long time in the queue to receive products may cause dissatisfaction and churn of loyal customers, which can be a significant loss for organizations. Although many studies have been done on queueing-inventory models, more practical models in this area are needed, such as considering customer prioritization. Moreover, in many models, minimizing the total cost for the organization has been overlooked.

Design/methodology/approach

This paper will compare several machine learning (ML) algorithms to prioritize customers. Moreover, benefiting from the best ML algorithm, customers will be categorized into different classes based on their value and importance. Finally, a mathematical model will be developed to determine the allocation policy of on-hand products to each group of customers through multi-channel service retailing to minimize the organization’s total costs and increase the loyal customers' satisfaction level.

Findings

To investigate the application of the proposed method, a real-life case study on vaccine distribution at Imam Khomeini Hospital in Tehran has been addressed to ensure model validation. The proposed model’s accuracy was assessed as excellent based on the results generated by the ML algorithms, problem modeling and case study.

Originality/value

Prioritizing customers based on their value with the help of ML algorithms and optimizing the waiting queues to reduce customers' waiting time based on a mathematical model could lead to an increase in satisfaction levels among loyal customers and prevent their churn. This study’s uniqueness lies in its focus on determining the policy in which customers receive products based on their value in the queue, which is a relatively rare topic of research in queueing management systems. Additionally, the results obtained from the study provide strong validation for the model’s functionality.

Details

Kybernetes, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0368-492X

Keywords

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