British Food Journal: Volume 118 Issue 3

A multi-product approach for detecting subjects’ and objects’ covariates in consumer preferences

Stefania Capecchi, Isabella Endrizzi, Flavia Gasperi, Domenico Piccolo

A different framework based on a parametric version of the process generating the hedonic scores is adopted. More precisely, a probability distribution for ordinal responses is…

Consumer preferences in food packaging: CUB models and conjoint analysis

Rosa Arboretti, Paolo Bordignon

Packaging features have been shown to be of great importance for the consumer final choice of fresh products (Silayoi and Speece, 2007). Packaging is an extrinsic attribute, which…

Price-quality heuristic correlation with rates of product consumption

David Priilaid, Daniel Hall

– The purpose of this paper is to explore the manner in which the rate of product consumption contributes to the formation and strengthening of the price-quality heuristic.

Consumers’ willingness to pay for light, organic and PDO cheese: An experimental auction approach

Tiziana de-Magistris, Azucena Gracia

The purpose of this paper is to assess consumers’ willingness to pay (WTP) for three different food claims on semi-cured, pasteurized sheep milk cheese. In particular, the authors…

Intentions to purchase food through the internet: developing and testing a model

Filipe Quevedo-Silva, Otavio Freire, Dario de Oliveira Lima-Filho, Marcelo Moll Brandão, Giuliana Isabella, Luísa Brito Moreira

The purpose of this paper is to assess the factors affecting intentions to purchase food through the internet. Based on the available literature – more specifically, on Ajzen’s…

Using media to promote artisan food and beverages: insights from the television industry

Michelle Phillipov

The increasing frequency with which food and beverage producers feature in mainstream media, including television cooking shows, provide opportunities and pitfalls for using media…

Urban agriculture: connecting producers with consumers

Carolyn Dimitri, Lydia Oberholtzer, Andy Pressman

Urban farming is becoming more common in the USA, as food-based entrepreneurs seek to make money farming in the city. Yet many urban farms are concerned with other factors in…

Exploring consumers’ behaviour towards short food supply chains

Elisa Giampietri, Adele Finco, Teresa Del Giudice

Investigating the drivers of consumers’ behaviour towards purchasing in short food supply chains (SFSCs) and clarifying their relationships, the purpose of this paper is to test…

Factors driving sustainable choice: the case of wine

Giovanni Sogari, Cristina Mora, Davide Menozzi

The purpose of this paper is twofold: first, to explore the concept of consumers’ perception of sustainable wine and second, to investigate different clusters based on three…

Health warnings on wine: a consumer perspective

Azzurra Annunziata, Eugenio Pomarici, Riccardo Vecchio, Angela Mariani

The purpose of this paper is to investigate consumers’ interest and preference for health warnings on wine label, and the key socio-demographic and attitudinal variables driving…

Behind intention and behaviour: factors influencing wine consumption in a novice market

Lara Agnoli, Roberta Capitello, Diego Begalli

The purpose of this paper is to advance the understanding of the decision-making process of consumers from novice markets facing the choice of a complex product like wine…

Food private label brands: the role of consumer trust on loyalty and purchase intention

Cristina Calvo Porral, Jean-Pierre Levy-Mangin

Private label brands of food products are an important component of many consumers’ purchases, as well as an integral element of the retail industry. The purpose of this paper is…

Scale of consumer loyalty for organic food

Valéria da Veiga Dias, Marcelo da Silva Schuster, Edson Talamini, Jean Philippe Révillion

The alternative food markets are growing and despite the evidences of heterogeneity and of organic food consumers’ special features, little has been done to develop a scale to…

Consumer acceptance of food nanotechnology in Italy

Valeria Sodano, Maria Teresa Gorgitano, Fabio Verneau, Cosimo Damiano Vitale

The purpose of this paper is to investigate attitudes of Italian consumers towards a set of applications of nanotechnology in the food domain. The chief goal is to identify the…

The Mexican consumer, reluctant or receptive to new foods?

Lizbeth Salgado Beltrán, Dena M. Camarena Gómez, Jonathan Díaz León

– The purpose of this paper is to measure the relative degree of rejection or reluctance to try new foods of the Mexican consumers.

Temporal dominance of sensations and dynamic liking evaluation of polenta sticks

Rossella Di Monaco, Nicoletta Antonella Miele, Stefania Volpe, Paolo Masi, Silvana Cavella

Temporal dominance of sensation (TDS) is a sensory method developed by Pineau et al. (2003) which studies the sequence of dominant sensations of a product during its consumption…

Editorial

Christopher J. Griffith