British Food Journal: Volume 111 Issue 3

Linking perception of health‐promoting food attributes to tangible product characteristics

Siet Sijtsema, Gé Backus, Anita Linnemann, Wim Jongen

The aim of this paper is to link the denotation of healthy and health‐related consumer terms of traditional Dutch meal components to characteristics, ingredients and affective…

Pupils' school meal diet behaviour in Finland: two clusters

Irma Tikkanen

The purpose of this paper is to explore and describe the self‐reported diet behaviour of pupils in four Finnish schools.

Chemical composition and digestibility (in vitro) of green gram as affected by processing and cooking methods

Antu Grewal, Sudesh Jood

Digestibility of pulses is affected due to presence of antinutritional and toxic compounds. Various processing treatments are known to destroy heat labile toxic compounds and…

Freshness of fruits and vegetables: consumer language and perception

S. Péneau, A. Linke, F. Escher, J. Nuessli

The aim of this study is to identify descriptions involved in defining the concept of freshness from a consumer perspective.

The pork industry: a supply chain perspective

Catalina Perez, Rodolfo de Castro, Maria Font i Furnols

The aim of this paper is to highlight and summarize the main factors found along the pork supply chain, which affect the quality of pork products, taking into consideration the…

Application of Islamic banking instrument (Bai Salam) for agriculture financing in Pakistan

Ahmad Kaleem, Rana Abdul Wajid

Islam prohibits interest as a source of income or profit. The purpose of this paper is to explore the possible application of Bai Salam contract (forward sale agreement) as an…

Environmental and animal welfare issues in food choice: The case of farmed fish

Pirjo Honkanen, Svein Ottar Olsen

The primary purpose of this study is to investigate whether welfare issues are important to consumers also relating to fish. Second, it aims to identify segments based on animal…