British Food Journal: Volume 114 Issue 11

Composition of trace and major minerals in different parts of pomegranate (Punica granatum) fruit cultivars

Olaniyi Amos Fawole, Umezuruike Linus Opara

Pomegranate (Punica granatum L.) fruit is highly valued for its delicious edible arils and health benefits. In this study, a comparative study on elemental composition of seven…

Decomposing the (seafood versus meat) evening meal decision‐making sequence: Insights from a diary study in Norway, Iceland and Denmark

Toula Perrea, Karen Brunsø, Themistoklis Altintzoglou, Gunnþórunn Einarsdóttir, Joop Luten

The evening meal is an important, regular event in the lives of many people and its daily practices lead consumers to develop habits that determine their food choices. The…

The influence of labelling on consumers' evaluations of fresh and thawed cod fillets in England

Themistoklis Altintzoglou, Bjørg Helen Nøstvold, Mats Carlehög, Morten Heide, Jens Østli, Finn‐Arne Egeness

The purpose of this study was to investigate the effect of information on English consumers' evaluation of fresh and thawed cod fillets which in English retail stores is referred…

An expanded model of variety‐seeking behaviour in food product choices

Oliver Meixner, Viktoria Knoll

The aim of this paper is to introduce and evaluate an expanded model approximating variety‐seeking behaviour (VSB), which is defined as the phenomenon that consumers switch…

Consumers' perceptions of quality and safety for grape products: A case study in Zhejiang Province, China

Huiru Feng, Jianying Feng, Dong Tian, Weisong Mu

Chinese consumers have increased their consumption of grape products in recent years due to recognition of the nutritional value of grapes. At the same time, consumers are paying…

Adaptation and international students' perceptions of on‐campus foodservice

Tanya Ruetzler, Jim Taylor, Jean Hertzman

The purpose of this study is to investigate whether length of time spent in the USA impacts perceptions of international students studying in US schools regarding the service and…

The convenience consumer's dilemma

Nina Veflen Olsen

The overall aim of this research is to increase understanding of consumers' barriers in relation to convenience food. While the motivation for consuming convenience food has been…

Consumer preferences versus commercial differentiation: a Spanish case study

Rodolfo Bernabéu, Antonio Tendero, Miguel Olmeda

This study measures the degree of influence that attributes such as price, organic production, origin and commercial type have on Spanish consumers when purchasing lamb meat…

Food sector SMEs and innovation types

Anahita Baregheh, Jennifer Rowley, Sally Sambrook, Dafydd Davies

This article aims to offer insights into the range of innovations in food sector SMEs, and demonstrate the way in which managers classify their innovations on the basis of Francis…