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The search for quality food products is driven by cultural factors and behaviours referable to specific lifestyles which have changed greatly in recent years. This paper aims to investigate this issue by analyzing the attitudes, behaviours and knowledge concerning organic good in Italy.

This study considers the food choices of a large sample of Italians by analyzing the relations among their attitudes, behaviours and knowledge concerning organic food.

By means of the most recent Italian survey on the purchase of organic products, it was possible to identify various types of purchasing actors, verify their features and compare their preferences for conventional and organic products. The study demonstrates that their acceptance of organic products is strongly associated with behaviours that orientate different lifestyles among types of consumers. Moreover, a purchase simulation carried out on two kinds of food confirmed a marked willingness among consumers to accept higher costs in order to buy organic products.

This paper has proposed an approach that can be used to determine the relation between the consumption of organic products and behaviours indicative of specific lifestyles by identifying and comparing various types of purchasers.

The purpose of this paper is to explore young consumers’ attitudes toward novel organic food products by analyzing their acceptability and perception.

A mixed method approach was applied to conceptualize (sensory profiling of organic bakery and confectionery products) and then to evaluate young consumer’s willingness to buy (consumer survey) innovative products: ten variants of rolls and ten variants of shortbread cookies made of certified raw materials originating from bio-farming, enriched with a combination of fresh and dried fruits and vegetables. Product recipes were free of saccharose, sweeteners and chemical pulverizing agents. To evaluate consumer orientation toward novel organic products, 200 consumers from Poland (Warmia and Mazury region) were surveyed regarding their hedonic opinion about these concepts. A Likert-type scale was used in the consumer survey to assess the perception and declared willingness to buy the evaluated products.

Research results demonstrate that the young consumers had ambivalent or negative attitudes to sensory attributes of many variants of the organic bakery and confectionery products. This could be explained by the taste of most of the products, which appeared unacceptable to consumers. It has been concluded that the choice of organic foods by young consumers is not strictly related to the concern over their health nor to the awareness of health-related attributes of these food products. Taste turned out to be the key factor affecting consumer attitudes toward organic foods and driving their willingness to buy these products.

Despite the constant development of research in the area of the organic food market, the current scientific findings still have some cognitive gaps that concern attitudes and expectations of consumers, especially of young consumers, toward new ecological products. This study contributed to the young consumers’ behavior knowledge by analyzing their attitudes toward novel organic bakery and confectionery prototypes produced manually. The empirical findings from this study also have practical potential for organic food market applications. Information of this type is useful in understanding and predicting the demand for certain products, which helps managers develop effective strategies.

The purpose of this paper is to study the resilience and elastic properties of short pastry with the meals of soy, sunflower and milk thistle.

Recent studies in the emerging food technologies of short pastry with use of meals were considered. Their focus on the improvement of the functional peculiarities of short pastry and benefits for people were the defining characteristics of the studies.

Model food compositions have been developed from soybean meal, sunflower meal and milk thistle for adding them to semi-finished short pastry products. The technology of short pastry confectionery made from short pastry with oilseed meal has been scientifically substantiated and developed. The chemical composition of shortbread cookies with the use of oilseed meal was calculated. The developed technology increased protein content by 2.5 times, cellulose content – by six times, significantly increased mineralization in the developed confectionery products. The content of calcium increased by 172.9 mg, selenium – by 13.06 mcg, iodine – by 2.76 mcg and vitamin E by 2.4 mg.

The developed technology of short pastry with a model composition of the meal can be used in practice. The use of a meal composition is a promising direction to improve the brittleness of short pastry products. The developed pastry products made from short pastry with added meal can be introduced into catering establishments as functional products with improved biological value.

Developed pastry products can be used as functional products with improved biological value, which is important for people’s health and has positive effects on the human body.

The use of meals of soy, sunflower and milk thistle in short pastry increases its nutritional and biological value, which improves the impact on the human body. The developed pastry products can be introduced as functional products with improved biological value, which is important for the improvement of people’s health in different countries of the world.

The construct of “tradition” is commonly used in studies of society and culture and refers to historically patterned institutionalized practices that emphasize the “presentness of the past” in their transmission. However, there is “very little analysis of the properties of tradition” (Shils, 1971, p. 124), especially in the management literature. We draw on illustrative examples from Martha Stewart Living magazine to reveal the use and meanings of traditions and their relevance to understanding institutional micro-foundations in contemporary living. We investigate how organizations bundle various aspects of institutions in their presentation, and seek to advance theory on how institutions matter in everyday life.

The Ambridge Flower and Produce Show is the source of frequent scandals. For example, the misunderstanding that resulted in Chutneygate in 2016 caused feelings to run high. However, there is also evidence of deliberate cheating. Toye (2009) records three confirmed instances between 1975 and 2008, two planned and one opportunist, along with a number of unproved allegations. According to Michaels and Miethe (1989, p. 883), ‘cheating is a general class of deviance that occurs in a variety of contexts’, whilst DeAndrea, Carpenter, Shulman, and Levine (2009) believe that it is now commonplace throughout society. Houser, Vetter, and Winter (2012, p. 1654) argue that ‘the perception of being treated unfairly by another person significantly increases an individual’s propensity to cheat’. Taken at face value, Flower and Produce Shows are charming, community-based events showcasing personal endeavour for little in the way of reward. However, both the Ambridge experience and the literature suggest that the competitive nature of the event aligned with the potential for perceived unfair treatment by the judges may mean that the likelihood of cheating is high. Given this, how representative is the Ambridge Flower and Produce Show of a real-life Flower and Produce Show? This chapter examines the emotions and behaviours that these shows engender by reviewing scholarly thinking on competition, competitive behaviour and cheating, and then comparing critical incidents at the fictional Ambridge show with evidence derived from interviews with the committee and contestants of the annual Flower and Produce Show in a small market town in Wiltshire.

Although the Food and Drugs (Amendment) Bill was formally presented to the House of Commons and read a first time on March 1st, time for its second reading had not been found when the House adjourned for the Whitsuntide recess, in spite of the fact that Her Majesty's Government had applied the guillotine to the proceedings on the highly contentious Television Bill in the Committee stage. Moreover, the Finance Bill, though some progress has been made in dealing with amendments, will still need some days for the discussion of a large number of amendments and proposed new clauses of which notice has been given by members of different political allegiances. On May 26th the Leader of the House was asked by a Labour member whether trade interests had been pulling strings with the object of delaying the second reading of the Food and Drugs (Amendment) Bill. Mr. Crookshank, while discouraging the suggestion, did not seem ready to give any definite information with respect to the date when progress is likely to be made. Meanwhile, The Economist has published a letter from Mr. C. A. Adams, C.B.E, (whose exceptionally strong qualifications to write with authority are well known to administrators of Food and Drug law), suggesting that there is a strong case for enlarging the scope of the Amendment Bill so as to include cosmetics, as has been found desirable and practicable in Canada and in the United States. The British Food Journal is not hopeful that a Government which has scrapped the Labelling Advisory Service of the Ministry of Food will adopt Mr. Adams's excellent advice, nor that it will recognise that changes in circumstances since 1875 make it desirable now to eliminate the control of modern medicinal products—incapable of being chemically analysed—from the scope of an Act intended mainly to deal with food. But it is at least permissible to hope that legislators will not be so foolish as to agree in this session to the multiplication of small Food and Drugs Authorities, pending the long‐delayed reform in the structure of local government. On the unwisdom of this multiplication, Mr. H. E. Monk, B.Sc., F.R.I.C., public analyst for Kent and for many boroughs and urban districts in that county, is submitting some thoroughly wise comments in a paper on Food Standards which he is to present to the Institute of Weights and Measures Administration on June 23rd.