British Food Journal: Volume 124 Issue 5

Physical properties and proximate composition of Thompson red avocado fruit

Chin Xuan Tan, Seok Shin Tan, Hasanah Mohd Ghazali, Seok Tyug Tan

Thompson red avocado is a bright red-coloured fruit when ripe. As the global market for avocado fruit is increasing, this unique avocado variety could potentially be the savory…

The strategic role of intellectual capital components in agri-food firms

Paola Paoloni, Giuseppe Modaffari, Niccolò Paoloni, Federica Ricci

Recent socioeconomic events, not least the Covid-19 pandemic, have led farms to rethink their traditional production methods. Innovation, new technologies and the establishment of…

De gustibus non est disputandum: analysis of the relationship between cultural omnivorousness and food

Arzu Kılıçlar, Gizem Sultan Sarıkaya, Ayşe Şahin, İsmail Bozkurt

This study aims to synthesize theoretical and empirical studies on the food dimension of developments in cultural omnivorousness. Cultural omnivorousness is an antithesis which…

Exploring the role of green attributes transparency influencing green customer citizenship behavior

Ying-Yi Deng, Yi-Chun Yang

Few studies have explored how to foster green customer citizenship behavior. Therefore, the aim of this study was to understand the factors influencing green customer citizenship…

Food-related lifestyles across generations

Jorge Arenas-Gaitán, Begoña Peral-Peral, Jesús Reina-Arroyo

There is a strong relationship between the changes that society faces and food. The aim of this work is to analyse the differences between generations related to their behaviour…

Selling, buying and eating – a synthesis study on dietary patterns across language regions in Switzerland

Katarina L. Matthes, Christine A. Zuberbuehler, Sabine Rohrmann, Christina Hartmann, Michael Siegrist, Michel Burnier, Murielle Bochud, Marcel Zwahlen, Nicole Bender, Kaspar Staub

Cross-cultural studies on differences in eating and consumer behavior have several limitations due to differences between countries, for example, in national health policies…

Factors affecting consumer purchasing behavior of functional food: a comparative analysis for consumer management

Fiorella Pia Salvatore, Nino Adamashvili, Francesco Contò

The main aims are underlining the role of functional foods (FFs) for population wellbeing, investigating the reasons in the self-consciousness of the different countries'…

Nutritional and quality characteristics of wheat bread fortified with different levels of soaked–dehulled moth bean (Vigna aconitifolia) seeds powder

Rehab F.M. Ali, Sami A. Althwab, Hani A. Alfheeaid, Ayman Mohammed El-Anany, Raghad M. Alhomaid, Hend F. Alharbi

Soaked–dehulled moth bean seed (SDMBS) powder was incorporated into wheat flour and the paper aims to investigate its effects on the nutritional and quality properties of…

The role of performance measurement in assessing the contribution of circular economy to the sustainability of a wine value chain

Caterina Cavicchi, Emidia Vagnoni

This study aims to ascertain the extent to which a cooperative controlling a wine supply chain implements a performance measurement system (PMS) that monitors the effects of a…

Effects of globalization on food production in five European countries

Fahimeh Khatami, Francesca Ricciardi, Angelo Cavallo, Valter Cantino

The purpose of this paper is to investigate the effects of globalization convergence (GC) and its components (social, economic, political, technological and ecological) on food…

Consumer adoption of online-to-offline food delivery services in China and New Zealand

Ou Wang, Frank Scrimgeour

This study explores impacts of innovation-adoption characteristics, food choice motives, segmentation and socio-demographics on consumer adoption of online-to-offline food…

Dynamic pricing of perishable food as a sustainable business model

Michael Scholz, Roman-David Kulko

The purpose of this paper is to (1) investigate the effect of freshness on consumers' willingness to pay, (2) derive static and dynamic pricing strategies and (3) compare the…

The shock of lockdown on the spending on wine in the Iberian market: the effects of procurement and consumption patterns

Raúl Compés, Samuel Faria, Tânia Gonçalves, João Rebelo, Vicente Pinilla, Katrin Simon Elorz

This study aims to provide a better understanding of the behaviour of wine consumers in a completely new and unexpected setting, that is, a forced lockdown due to the COVID-19…

Food choice behavior: a case study in South Korea

Young Hoon Kim, Sangyung Lee, Nelson Barber

With dining out increasing globally, policy making and research have been on menu labeling as a source for meaningful nutrition information. Yet, despite attempts to mandate menu…

Sustainable meat consumption intentions: conceptualisation, scale development and validation

Sadaf Zahra, Breda McCarthy, Taha Chaiechi

This study aims to propose and validate a new, comprehensive scale of sustainable meat consumption intentions (SMCI) from the Pakistani consumers' perspective.

The role of social media in food waste prevention behaviour

Chai Wen Teoh, Kian Yeik Koay, Pei Sun Chai

This research aims to investigate consumers' food waste prevention behaviour through the lens of an extended theory of planned behaviour. The extension includes the examination of…

The shape of creaminess: consumers expected and perceived rounded chocolates as creamier than squared

Iuri Yudi Furukita Baptista, Fabiana Carvalho, Priscilla Efraim, Paulo Túlio de Souza Silveira, Jorge Behrens

Research on cross-modal sensory interactions has shown that visual aspects of food can influence consumer's expectation and perception of taste, mouthfeel and liking. This paper…

Association between dietary quality and growth of the aboriginal primary school children in Negeri Sembilan

Silambarasi Kuralneethi, Sharifah Intan Zainun Sharif Ishak, Vaidehi Ulaganathan

This study aims to determine the association between dietary quality and growth of the aboriginal primary school children in Negeri Sembilan, Malaysia.

An evaluation of the quality characteristics of kefir fortified with olive (Olea europaea) leaf extract

Özge Duygu Okur

This study aims to produce a new type of healthy functional kefir by adding olive (Olea europaea) leaf extract and to determine its potential effect on the quality…

A comprehensive examination of consumers' intentions to use food delivery apps

Han Wen, Sanjukta Pookulangara, Bharath M. Josiam

Guided by the theory of planned behavior and the technology acceptance model, the purpose of this study was to comprehensively examine the factors that affect consumers'…

Assessment of systemic and carcinogenic health risks of persistent organochlorine pesticide residues in four fruit vegetables in south-western Nigeria

Gideon Oluwasogo Odewale, Mosudi Babatunde Sosan, John Adekunle Oyedele Oyekunle, Adeoluwa Oluwaseyi Adeleye

The study assessed the levels of organochlorine pesticides (OCPs) and their potential non-carcinogenic and carcinogenic health risks in four regularly consumed fruit vegetables.