British Food Journal: Volume 121 Issue 3

Food insecurity amongst older people in the UK

Kingsley Purdam, Aneez Esmail, Elisabeth Garratt

The purpose of this paper is to present findings from research into food insecurity amongst older people aged 50 years and older in the UK.

The “right” wine taster: Identifying individuals high in emergent nature to develop new market-oriented products

Emma Juaneda-Ayensa, Cristina Olarte-Pascual, Eva Reinares-Lara, Pedro Reinares-Lara

The theory of emergent nature argues that the “right” people have a unique ability to imagine and envision how products might be developed so that they can be successful in the…

Finger licking good? An observational study of hand hygiene practices of fast food restaurant employees and consumers

Jan Mei Soon

Appropriate hand hygiene technique is a simple and effective method to reduce cross contamination and transmission of foodborne pathogens. The purpose of this paper is to…

Who cares about local feed in local food products? Results from a consumer survey in Germany

Adriano Profeta, Ulrich Hamm

The purpose of this paper is to analyse if German consumers are willing-to-pay a price premium for local food produced with local feed. The study provides insights into reasons…

Mediterranean Diet adherence in emerging adults in Izmir

Mahmut Genc, Seda Genc

The purpose of this paper is to evaluate the adherence and abandonment of the Turkish emerging adults in an Izmir University located at western Mediterranean coast of Turkey and…

Food insecurity among college students in West Texas

Brenda Abu, Wilna Oldewage-Theron

Food insecurity is an evolving nutrition issue affecting both developed and underdeveloped college campuses. The purpose of this paper is to assess food insecurity and related…

Poor consumers’ preferences for nutritionally enhanced foods

Rosina Wanyama, Theda Gödecke, Matthias Jager, Matin Qaim

Micronutrient malnutrition is a public health problem in many developing countries, especially in the poorest population segments. Fortification and other food-based approaches…

Relationships along the organic supply chain

Haley Baron, Carolyn Dimitri

Since the implementation of the National Organic Program in 2002, the US organic market has grown in both scale and scope, consequently placing pressure on the organic supply…

Can contracts substitute hierarchy? Evidence from high-quality coffee supply in Brazil

Gustavo Magalhães de Oliveira, Decio Zylbersztajn, Maria Sylvia Macchione Saes

A trend toward higher quality has demanded more strategic investments in the transaction of coffee supply in Brazil. Instead of internalizing this transaction, one firm…

Consumer groups as grassroots social innovation niches

Silvana Signori, Francesca Forno

The purpose of this paper is to draw on the theoretical framework based on grassroots social innovation niches to analyse how and to what extent participation in consumer groups…

The potential of foods treated with supercritical carbon dioxide (sc-CO2) as novel foods

Nada Smigic, Ilija Djekic, Nikola Tomic, Bozidar Udovicki, Andreja Rajkovic

Supercritical carbon dioxide (sc-CO₂) is a promising novel treatment that might be used in the food industry, such as sc-CO₂ pasteurisation and sc-CO₂ drying. Before sc-CO₂…

Consumers’ willingness to buy dairy product imitations (analogues) based on structural equation modelling

Tekla Izsó, Barbara Szabó-Bódi, László Somogyi, Gyula Kasza

Replacement of milk fat with vegetable fats (e.g. coconut oil or palm fat) in sour cream is a well-established practice among producers – these products are called sour cream…