British Food Journal: Volume 120 Issue 8

Exploring the visual appeal of food guide graphics: A compositional analysis of dinner plate models

Emily Truman

Food guides are graphic representations of food-based dietary guidelines that support national health policies and programming. They are visual aids simplifying complex…

Development of competences for teppanyaki chefs in food and beverage education

Wen-Jye Shyr, Ya-Ling Pan, Chin-Chung Huang, Shu-Hsuan Chang

The purpose of this paper is to focus on the development of competences for use by professional teppanyaki chefs in food and beverage education in Taiwan.

Experiences of food access for asylum seekers who have ceased using a food bank in Melbourne, Australia

Fiona H. McKay, Megan Bugden, Matthew Dunn, Chantelle Bazerghi

The purpose of this paper is to explore the experiences of asylum seekers who were entitled to use a foodbank but who had ceased attending the service, to understand why they were…

Short food supply chain between micro/small farms and restaurants: An exploratory study in the Marche region

Claudia Paciarotti, Francesco Torregiani

The purpose of this paper is to explore the strength and weakness connected to the implementation of a local food logistics services, designed to facilitate and enable the use of…

Soft drinks for lunch? Self-control, intentions and social influences

Elisabeth Lind Melbye, Merete Hagen Helland

The purpose of this paper is to explore associations between food-related self-control, intentions, descriptive peer norms, parents’ healthy eating guidance and adolescents’…

Consumer segmentation based on health-related motive orientations and fruit and vegetable consumption

Ireen Raaijmakers, Siet Sijtsema, Caroline Labrie, Harriette Snoek

More tailored interventions and campaigns are needed to increase fruit and vegetable consumption to recommended levels. The purpose of this paper is to explore which consumer…

Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with sweet potato (Ipomoea batatas L.) flour

Demelash Hailu Mitiku, Solomon Abera, Nugusse Bussa, Tilahun Abera

The purpose of this paper is to investigate the effect of partial substitution of wheat flour with sweet potato flour on the nutrient composition and sensory properties of bread.

Alternative food networks: sustainable business models for anti-consumption food cultures

Paola De Bernardi, Lia Tirabeni

The purpose of this paper is to analyse a sustainable business model (SBM) implemented by an Alternative Food Network (AFN), namely the Italian Food Assembly, with the goal of…

How to best promote my product? Comparing the effectiveness of sensory, functional and symbolic advertising content in food marketing

Janina Haase, Klaus-Peter Wiedmann, Jannick Bettels, Franziska Labenz

Advertising is one of the most important components of food marketing. However, there is uncertainty over the optimal means of convincing consumers to buy a product. The purpose…

Food, nutrient, and energy waste among school students

Maria Teresa Kowalewska, Anna Kołłajtis-Dołowy

According to a study by European Commission, 88m tons of food waste are generated per year, of which 46.5m tons are wasted by households. Households still remain the main source…

Male Korean workers eating out at dinner

So-young Kim, Minji Kang

The purpose of this paper is to analyze the nutritional quality of dinnertime meals eaten out of home (OH) vs those eaten at home by male Korean workers.

Exploring farmers markets as a temporary cluster to improve local food economy

Mahsa Kassai, Jacob Kaspar, Ahmed Deif, Heather Smith

The purpose of this paper is to explore how to improve the contribution of farmers markets (FMs) to the local food economy and improve their management through a new temporary…

Implementer resistance to school food policy: unpacking the paradox

Adrienne Vanessa Levay, Gwen E. Chapman, Barbara Seed

The purpose of this paper is to explore the paradoxical resistance of parent and private school food vendors to the paternalistic nature of school food policies. It develops the…

How are food Geographical Indications evolving? – An analysis of EU GI amendments

Xiomara Fernanda Quiñones Ruiz, Hanna Forster, Marianne Penker, Giovanni Belletti, Andrea Marescotti, Silvia Scaramuzzi, Kristina Broscha, Michael Braito, Christine Altenbuchner

The protection of Geographical Indications (GIs) supports producers to define common quality standards while highlighting the geographical origin of food products with specific…

Consumer willingness to pay for low acrylamide content

Caroline Harkness, Francisco Areal

Acrylamide is a common dietary exposure present in many baby foods. Evidence of acrylamide causing tumours in rodents has led to the chemical being classified as “probably…

Which consumers opt for organic wine and why? An analysis of the attitude-behaviour link

Isabel Schäufele, Daria Pashkova, Ulrich Hamm

The purpose of this paper is to analyse the effect of attitudes and socio-demographics on wine consumers’ real purchase behaviour for organic wine.

The carmine dilemma: does the natural colourant preference outweigh nausea?

Judith Müller-Maatsch, Johannes Jasny, Katharina Henn, Claudia Gras, Reinhold Carle

The purpose of this paper is to provide insight into the consumers’ perception of natural and artificial food colourants. Furthermore, attitudes towards the application of…

Prediction of texture in different beef cuts applying image analysis technique

Facundo Pieniazek, Agustina Roa Andino, Valeria Messina

Measuring texture parameters are time consuming and expensive; it is necessary to develop an efficient and rapid method to evaluate them. Image analysis can be a useful tool. The…