British Food Journal: Volume 118 Issue 11

Beyond food insecurity

Chung-Yi Chiu, Jessica Brooks, Ruopeng An

The purpose of this paper is to inquiry dietary behavior and the physical and mental health status of food pantry users to better understand issues related to food insecurity and…

Exploring the acceptability of amaranth-enriched bread to support household food security

Hanli de Beer, Annchen Mielmann, Lizelle Coetzee

The purpose of this paper is to explore the acceptability of an identified staple product enriched with amaranth grain, a traditionally used wild plant familiar to most of the…

The EU health claims regulation: implications for innovation in the EU food sector

Sukhada Khedkar, Stefano Ciliberti, Stefanie Bröring

One of the objectives of the Nutrition and Health Claims Regulation (EC) No. 1924/2006 (NHCR) is protection and promotion of innovation in the food industry. The purpose of this…

Microbial profile of food contact surfaces in foodservice establishments

Ilija Djekic, Jelena Kuzmanovic, Aleksandra Andjelkovic, Miroslava Saracevic, Marija M. Stojanovic, Igor Tomasevic

The purpose of this paper is to investigate the microbial profile of food contact surfaces (FCS) in foodservice industry of Serbia.

Barriers and facilitators of HACCP adoption in the Armenian dairy industry

Suren H. Galstyan, Tsovinar L. Harutyunyan

The purpose of this paper is to report the results of a study that investigated the barriers and facilitators associated with the adoption of a hazard analysis critical control…

Analysis of the content, colourants, fats, nitrate and nitrite in advertised foods and biological fluids of Egyptian children

Aly R. Abdel-Moemin

The purpose of this paper is to analyse the content and some synthetic food colourants, total fats, nitrate and nitrite in both advertised foods (AF) and serum and urine samples…

What matters to promote consumers’ intention to patronize sustainable business-and-industry (B&I) food services?

So-young Kim, Jihyun Yoon, Injoo Choi

To gain strategic insights for promoting sustainable food services, especially in a business and industry (B&I) setting, the purpose of this paper is to investigate decisional…

Organic consumers’ price knowledge, willingness-to-pay and purchase decision

Manika Rödiger, Sabine Plaßmann, Ulrich Hamm

The purpose of this paper is to gain insights into organic consumers’ price sensitivity by investigating price knowledge, willingness-to-pay and real purchase decision.

Motives for food choice of consumers in Central México

Angélica Espinoza-Ortega, Carlos Galdino Martínez-García, Humberto Thomé-Ortiz, Ivonne Vizcarra-Bordi

The purpose of this paper is to identify segments of Mexican consumers with regard to their motives for food choices.

Consumer preferences for regional meat products

Margit Paustian, Franziska-Elisabeth Reinecke, Ludwig Theuvsen

Consumers are increasingly interested in the origin of their food, especially in the case of meat products where food safety issues are relevant. The purpose of this paper is to…

Food neophobia and ethnic food consumption intention: An extension of the theory of planned behaviour

Hiram Ting, Ernest Cyril de Run, Jun-Hwa Cheah, Francis Chuah

The purpose of this paper is to serve as groundwork to investigate the determinants of ethnic food consumption intention in the context of developing markets. Using the theory of…

Specialty food retailing: The role of purchase frequency and determinants of customer satisfaction and loyalty

Cristina Calvo-Porral, Jean-Pierre Levy-Mangin

The purpose of this paper is to address the following question: “Does purchase frequency influence consumer behaviour in the specialty food retailing setting?”, since purchase…

Estimating the business potential for operators in a local food supply chain

Petri Niemi, Petra Pekkanen

Estimating the business potential for local food intermediary businesses, like wholesales and retailing, can be extremely difficult. The purpose of this paper is to present an…

How convenient!? Adolescents’ vistas on food competences in a convenience context

Stefan Wahlen, Hilje van der Horst, Roosje Pothoff

Adolescents are at a stage in their life course in which they increasingly become choosers, buyers and preparers of food. Hence, they develop and employ required competences…