British Food Journal: Volume 115 Issue 11

Decline of Salmonella Enteritidis in poultry

Luciana B.M. Kottwitz, Alberto Back, Joice Aparecida Leão, Harissa S. El Ghoz Frausto, Marciane Magnani, Tereza Cristina R.M. de Oliveira

The aim of this study was to serotype strains of Salmonella isolated from poultry and raw poultry meat from 2006 to 2010 and to correlate the results with data from the Health…

Linking packaging to marketing: how packaging is influencing the marketing strategy

Bo Rundh

– The purpose with this paper is to investigate the relationship between packaging and the influence it has on marketing from a management point of view.

How social capital influences health community members' adoption of organic foods

Shiu-Wan Hung, Jia-Zhi Lin, Ping-Chuan Chen

This study aims to examine how the social capital embedded in health communities influences the knowledge sharing of participating members and drives their organic food…

The effect of hedonic and utilitarian values on satisfaction and behavioural intentions for dining in fast-casual restaurants in Iran

Mehran Nejati, Parnia Parakhodi Moghaddam

This study seeks to examine the influence of hedonic and utilitarian values on customers' satisfaction and behavioural intentions for dining out in the context of fast-casual…

Determinants of consumer support for mandatory labeling of genetically modified food in India: A student survey

Dilip Babasaheb Kajale, Tilman C. Becker

The aim of this paper is to understand young consumers' (students') opinions about the mandatory labeling policy for genetically modified foods (GMF), and in-depth analysis of…

What successful branding looks like: a managerial perspective

Johan Anselmsson, Niklas Lars Anders ,

The purpose of this paper is to develop an understanding of the ways in which food companies can work with branding to perform better in the market. The authors achieve this…

Food waste as an index of foodservice quality

Manuela Ferreira, Margarida Liz Martins, Ada Rocha

– The purpose of this paper is to evaluate waste at a Portuguese university setting in order to suggest improvements on foodservice sustainability.

Predicting breakfast consumption: A comparison of the theory of planned behaviour and the health action process approach

Barbara Mullan, Cara Wong, Emily Kothe, Carolyn Maccann

Breakfast consumption is associated with a range of beneficial health outcomes including improved overall diet quality, lower BMI, decreased risk of chronic disease, and improved…

Potential of probiotics as pharmaceutical agent: a review

S. Sarkar

Increased evidence for the health benefits of probiotics for health restoration coupled with the consumer's inclination towards a safe, natural and cost-effective substitute for…