Search results

1 – 10 of 19
Open Access
Article
Publication date: 24 January 2024

Terhi Junkkari, Maija Kantola, Leena Arjanne, Harri Luomala and Anu Hopia

This study aims to increase knowledge of the ability of nutrition labels to guide consumer choices in real-life environments.

Abstract

Purpose

This study aims to increase knowledge of the ability of nutrition labels to guide consumer choices in real-life environments.

Design/methodology/approach

Food consumption and plate waste data were collected from two self-service restaurants (SSR) with different customer groups over six observation days: three control and three intervention (with nutrition labelling) periods. Study Group 1 consisted of vocational school students, mostly late adolescents (N = 1,710), and Group 2 consisted of spa hotel customers, mostly elderly (N = 1,807). In the experimental restaurants, the same food was served to the buffets during the control and intervention periods.

Findings

The nutrition label in the lunch buffet guides customers to eat fewer main foods and salads and to select healthier choices. Increased consumption of taste enhancers (salt and ketchup) was observed in the study restaurants after nutritional labelling. Nutrition labelling was associated with a reduction in plate waste among the elderly, whereas the opposite was observed among adolescents.

Originality/value

The results provide public policymakers and marketers with a better understanding of the effects of nutrition labelling on consumer behaviour. Future studies should further evaluate the effects of nutrition labelling on the overall quality of customer diets and the complex environmental, social, and psychological factors affecting food choices and plate waste accumulation in various study groups.

Details

British Food Journal, vol. 126 no. 13
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 12 March 2024

Anyuan Shen and Shuguang Liu

Comfort foods consumption and linkages to stress coping strategies have received little attention in the business research on food products and services. This paper aims to…

Abstract

Purpose

Comfort foods consumption and linkages to stress coping strategies have received little attention in the business research on food products and services. This paper aims to explore comfort foods consumption among older Americans and how stress-coping strategies are related to their consumption frequency and variety of comfort foods.

Design/methodology/approach

Older Americans aged 50–99 years (N = 1,428) in the Health and Retirement Study were surveyed on their frequency and variety of comfort foods consumption and their consumption coping strategies. Data were analyzed and regression models were estimated.

Findings

Demographically, baby boomer, male, and non-Hispanic whites reported higher frequency and variety of comfort foods consumption. Comfort foods consumption in frequency and variety was significantly higher (lower) when “eat more” (“use alcohol”) was the endorsed coping strategy.

Originality/value

Research findings furthered research on the consumption of comfort foods among older American adults and added new insights into their coping behavior, both of which may help businesses be more targeted in serving comfort foods to the mature market and the public sector to tailor their services to older adults.

Details

British Food Journal, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 21 November 2023

Lochan Singh and Vijay Singh Sharanagat

Nature and occurrence of food-borne pathogens in raw and processed food products evolved greatly in the past few years due to new modes of transmission and resistance build-up…

133

Abstract

Purpose

Nature and occurrence of food-borne pathogens in raw and processed food products evolved greatly in the past few years due to new modes of transmission and resistance build-up against sundry micro-/macro-environmental conditions. Assurance of food health and safety thus gained immense importance, for which bio-sensing technology proved very promising in the detection and quantification of food-borne pathogens. Considering the importance, different studies have been performed, and different biosensors have been developed. This study aims to summarize the different biosensors used for the deduction of food-borne pathogens.

Design/methodology/approach

The present review highlights different biosensors developed apropos to food matrices, factors governing their selection, their potential and applicability. The paper discusses some related key challenges and constraints and also focuses on the needs and future research prospects in this field.

Findings

The shift in consumers’ and industries’ perceptions directed the further approach to achieve portable, user and environmental friendly biosensing techniques. Despite of these developments, it was still observed that the comparison among the different biosensors and their categories proved tedious on a single platform; since the food matrices tested, pathogen detected or diagnosed, time of detection, etc., varied greatly and very few products have been commercially launched. Conclusively, a challenge lies in front of food scientists and researchers to maintain pace and develop techniques for efficiently catering to the needs of the food industry.

Research limitations/implications

Biosensors deduction limit varied with the food matrix, type of organism, material of biosensors’ surface, etc. The food matrix itself consists of complex substances, and various types of food are available in nature. Considering the diversity of food there is a need to develop a universal biosensor that can be used for all the food matrices for a pathogen. Further research is needed to develop a pathogen-specific biosensor that can be used for all the food products that may have accuracy to eliminate the traditional method of deduction.

Originality/value

The present paper summarized and categorized the different types of biosensors developed for food-borne pathogens.

Graphical abstract

Details

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

Keywords

Article
Publication date: 26 March 2024

Eunsong Yim and Kwangmin Park

This research aims to elucidate why consumers decide to eat meals that seem to be higher in calories and salt, despite their goal being to consume fewer calories and sodium…

Abstract

Purpose

This research aims to elucidate why consumers decide to eat meals that seem to be higher in calories and salt, despite their goal being to consume fewer calories and sodium. Korean participants are to be used for this study. The present research further investigated the impacts of categorization and averaging bias in relation to the health halo phenomenon, specifically focusing on traditional food and textured vegetable protein (soy meat) burgers. Thus, the present research investigated how consumers' intentions contrasted with their consumption goals in food choice circumstances.

Design/methodology/approach

We partitioned the survey due to the COVID-19 epidemic. A single, well trained surveyor first surveyed customers at cafés in Seoul and six other Korean cities. We received 102 in-person survey replies. A total of 254 advanced degree or undergraduate students from two universities completed an online questionnaire. There are 356 responses. Two studies were conducted where participants were instructed to evaluate the perceived healthiness, calorie content, and sodium level of different food items. The specifics of each study are elucidated in the main body of the paper.

Findings

This study shows that Koreans categorize meals as virtue or vice depending on their perceived healthiness, validating the categorization effect. Furthermore, this research demonstrated that consumers' perceptions of the health benefits of traditional meals and soy meat burgers impact their categorization. Koreans also assessed the average of the vice and virtue and found vice-virtue combination meals healthier than the vice alone. This affects how calories and sodium are perceived. This study also shown that high virtue affects averaging bias more than weak virtue in meals with vice and virtue combo.

Originality/value

This study extended food categorization and averaging bias to non-US consumers and confirmed this contradictory meal choice is universal. Health halo also affects food health perception. The results of this study revealed that Koreans consider traditional food healthier than western junk food. Korean customers incorrectly assume soy meat burgers have fewer calories and sodium than regular burgers. Thus, this study explains Korean consumers' food health misconceptions related to paradoxical consumption.

Details

Asia Pacific Journal of Marketing and Logistics, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 1355-5855

Keywords

Article
Publication date: 12 February 2024

Hanis Mastura Yahya, Nurul Aini Fadzleena Mohd Zuhaimi, Sameeha Mohd Jamil, Suzana Shahar and Yee Xing You

Ulam is a traditional salad that contains high levels of antioxidants and is commonly consumed in raw form. However, the average ulam consumption among the low-income Malaysian…

Abstract

Purpose

Ulam is a traditional salad that contains high levels of antioxidants and is commonly consumed in raw form. However, the average ulam consumption among the low-income Malaysian population was only ½ serving daily. Thus, this study aimed to explore the motivators and barriers to ulam consumption among residents of low-cost housing areas (household income RM4849 or $1015.50) in Kuala Lumpur, Malaysia.

Design/methodology/approach

Six focus group discussions were conducted with 27 Malay residents aged 18–59 years in Kuala Lumpur, Malaysia. The researchers asked the participants a series of semi-structured questions. All the interviews were audio-recorded and transcribed verbatim. Two researchers coded the transcripts independently, and several themes were identified. The data were analysed using Nvivo version 12 software.

Findings

Three main factors for ulam consumption were identified in this study: personal, environmental and behavioural. The motivators and barriers were identified based on nine main themes and 16 sub-themes.

Practical implications

The results of this study identified potential areas for an effective intervention to increase ulam intake among residents in low-cost housing areas.

Originality/value

This work has the potential to identify the factors that have an impact on consumers' ulam preferences to help fulfil daily vegetable recommendations.

Details

British Food Journal, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 29 August 2023

Heather Hartwell, Jeff Bray, Natalia Lavrushkina, Jodie Lacey, Vanessa Mello Rodrigues, Ana Carolina Fernandes, Greyce Luci Bernardo, Suellen Secchi Martinelli, Suzi Barletto Cavalli and Rossana Pacheco da Costa Proença

Adequate vegetable consumption is fundamental to a healthy balanced diet; however, global compliance with recommendations is poor which is particularly important for young adults…

257

Abstract

Purpose

Adequate vegetable consumption is fundamental to a healthy balanced diet; however, global compliance with recommendations is poor which is particularly important for young adults as they form food consumption habits. There is a growing interest in the circular economy of hospitality and sustainability of current dietary patterns in light of climate change and an expanding global population. The food value chain needs to be considered both vertically and horizontally where the research and development (R&D) investment is optimised by being “joined up” and not fragmentary; in addition, consumer trade-offs of health vs for example sensory appeal are taken into consideration. The purpose of this study was to identify factors predicting acceptance of vegetable dishes by young adults and present a roadmap that can be used for dish development and healthful marketing.

Design/methodology/approach

This study used the health belief model (HBM) as framework to investigate key factors that encourage vegetable intake by young adults using an online questionnaire sample of 444 enrolled in undergraduate programs at universities in Brazil.

Findings

Structural modelling showed that vegetable consumption frequency was positively influenced by Health concerns, Naturalness and Self-efficacy (including cooking skills), whereas Sensory factors and Familiarity demonstrated a negative loading that might be related to unpleasantness.

Originality/value

Globally, there is a strong need to promote the consumption of vegetables as a public health policy priority but also to ameliorate barriers to action that could be facilitated by availability, dish development and healthful marketing in hospitality operations.

Details

British Food Journal, vol. 126 no. 1
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 February 2024

Petros Kostagiolas, Charalampos Platis, Alkeviadis Belitsas, Maria Elisavet Psomiadi and Dimitris Niakas

The higher-level aim of this study is to investigate the impact of health information needs satisfaction on the fear of COVID-19 for the general population. The investigation is…

Abstract

Purpose

The higher-level aim of this study is to investigate the impact of health information needs satisfaction on the fear of COVID-19 for the general population. The investigation is theoretically grounded on Wilsons’ model of information seeking in the context of inquesting the reasons for seeking health information as well as the information sources the general population deploy during the COVID-19 pandemic.

Design/methodology/approach

This cross-sectional survey examines the correlations between health information seeking behavior and the COVID-19 generated fear in the general population through the application of a specially designed structured questionnaire which was distributed online. The questionnaire comprised four main distinct research dimensions (i.e. information needs, information sources, obstacles when seeking information and COVID-19 generated fear) that present significant validity levels.

Findings

Individuals were motivated to seek COVID-related health information to cope with the pandemic generated uncertainty. Information needs satisfaction as well as digital health literacy levels is associated with the COVID-19 generated fear in the general population. Finally, a conceptual framework based on Wilsons’ macro-model for information seeking behavior was developed to illustrate information needs satisfaction during the pandemic period. These results indicate the need for incentives to enhance health information needs satisfaction appropriately.

Originality/value

The COVID-19 generated fear in the general population is studied through the information seeking behavior lenses. A well-studied theoretical model for information seeking behavior is adopted for health-related information seeking during pandemic. Finally, digital health information literacy levels are also associated with the fear of COVID-19 reported in the authors’ survey.

Details

Aslib Journal of Information Management, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 2050-3806

Keywords

Article
Publication date: 6 July 2023

Biasino Farace and Angela Tarabella

This research aims to investigate the role of digitalization in facilitating the integration of circular economy (CE) principles within a firm operating in the Italian agrifood…

Abstract

Purpose

This research aims to investigate the role of digitalization in facilitating the integration of circular economy (CE) principles within a firm operating in the Italian agrifood sector. The study seeks to explore the evidence and effects emerging from the adoption of digital technologies in a small and medium enterprise (SME) operational setting.

Design/methodology/approach

An interpretative case study was conducted on an SME operating in the Italian agrifood sector. The selected firm is known to adopt a business model oriented towards circularity by using entirely digitized closed-loop hydroponic cultivation.

Findings

The findings reveal that the digitalization of the production process, supported by an integrated information system, enables optimizing the use and consumption of natural resources and minimizes waste during the production stage. Additionally, the authors observed that digitalization triggers a complex mechanism of interaction between various firm factors, market dynamics and forms of institutionalization, which are intrinsically intertwined with the concepts of sustainability and resilience in the agrifood sector.

Originality/value

From a theoretical point of view, the interpretive reading key – historically appropriate to embrace the complexity of the phenomena under study – can foster a deeper understanding of the dynamics underlying digitalization as an enabling factor to facilitating the adoption of CE principles in the agrifood sector. Regarding managerial implications, the study contributes to the debate on the importance of digital transition in the agrifood industry, which in the Italian context shows considerable resistance due, especially, to the size of the firms (mainly SMEs and micro) and managerial conservatism tradition.

Details

British Food Journal, vol. 126 no. 1
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 12 January 2024

Lauranna Teunissen, Kathleen Van Royen, Iris Goemans, Joke Verhaegen, Sara Pabian, Charlotte De Backer, Heidi Vandebosch and Christophe Matthys

Explore what popular food influencers among Flemish emerging adults portray in their Instagram recipe posts in terms of (1) references to food literacy, (2) nutritional value, (3…

Abstract

Purpose

Explore what popular food influencers among Flemish emerging adults portray in their Instagram recipe posts in terms of (1) references to food literacy, (2) nutritional value, (3) rational and emotional appeals and (4) the relation between the nutritional value and rational/emotional appeals.

Design/methodology/approach

A content and nutritional analysis of Instagram recipe posts from seven food influencers (N = 166).

Findings

Findings reveal that food influencers rarely embed references to food literacy in their recipe posts, especially regarding meal planning, food selection, meal consumption and evaluating food-related information. Only in 28.9% of the posts information was given on how to prepare a recipe. Second, 220 recipes were included in the 166 recipe posts, of which the majority (65%) were main course meals that met at least six of the 11 nutrient criteria for a healthy main meal (67.2%). Finally, food influencers promote their recipe posts as positive narratives, focusing on the tastiness (66%) and convenience (40.9%) of meals.

Originality/value

This is the first study to evaluate what food influencers post nutritionally in their Instagram recipes, as well as how they promote these recipes. Health promotors should note the influential role of food influencers and seek ways to collaborate to provide information on how food literacy cues can be embedded in influencers' communications and provide insights into how influencers' recipes can be optimised.

Details

British Food Journal, vol. 126 no. 4
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 February 2024

Juan Carlos Archila-Godínez, Han Chen, Gloria Cheng, Sanjana Sanjay Manjrekar and Yaohua Feng

In 2020, an outbreak of Salmonella Stanley linked to imported dried wood ear mushrooms affected 55 individuals in the United States of America. These mushrooms, commonly used in…

24

Abstract

Purpose

In 2020, an outbreak of Salmonella Stanley linked to imported dried wood ear mushrooms affected 55 individuals in the United States of America. These mushrooms, commonly used in Asian cuisine, require processing, like rehydration and cutting, before serving. The US Centres for Disease Control and Prevention advise food preparers to use boiling water for rehydration to inactivate vegetative bacterial pathogens. Little is known about how food handlers prepare this ethnic ingredient and which handling procedures could enable Salmonella proliferation.

Design/methodology/approach

This study used content analysis to investigate handling practices for dried wood ear mushrooms as demonstrated in YouTube recipe videos and to identify food safety implications during handling of the product. A total of 125 Chinese- and English-language YouTube videos were analysed.

Findings

Major steps in handling procedures were identified, including rehydration, cutting/tearing and blanching. Around 62% of the videos failed to specify the water temperature for rehydration. Only three videos specified a water temperature of 100 °C for rehydrating the mushrooms, and 36% of the videos did not specify the soaking duration. Only one video showed handwashing, cleaning and sanitising of surfaces when handling the dried wood ear mushrooms.

Practical implications

This study found that most YouTube videos provided vague and inconsistent descriptions of the rehydration procedure, including water temperature and soaking duration. Food preparers were advised to use boiling water for rehydration to inactivate vegetative bacterial pathogens. However, boiling water alone is insufficient to inactivate all bacterial spores. Extended periods of soaking and storage could be of concern for spore germination and bacterial growth. More validation studies need to be conducted to provide guidance on how to safely handle the mushrooms.

Originality/value

This study will make a distinctive contribution to the field of food safety by being the first to investigate the handling procedure of a unique ethnic food ingredient, dried wood ear mushrooms, which has been linked to a previous outbreak and multiple recalls in the United States of America. The valuable data collected from this study can help target food handling education as well as influence future microbial validation study design and risk assessment.

Details

British Food Journal, vol. 126 no. 4
Type: Research Article
ISSN: 0007-070X

Keywords

1 – 10 of 19