British Food Journal: Volume 125 Issue 10

Digitalisation and digital transformation in the social economy: the cases of Anecoop and Consum

Belén Ribeiro-Navarrete, Esther Calderon-Monge, Virginia Simón-Moya

Digital technologies are changing the business landscape and the way companies are run. This research examines the implementation of digitalisation and digital transformation (DT…

Exogenous trehalose application promotes survival by alleviating oxidative stress and affecting transcriptome in ethanol-stressed Wickerhamomyces anomalus

Yinfeng Li, Guilan Jiang, Hua Long, Yifa Liao, Mingzheng Huang, Zhihai Yu, Shuang Cheng, Ying Wang, Xiaozhu Liu

Increased ethanol accumulation during ethanol fermentation generates stress in yeast cells, which finally reduces the fermentation performance and efficiency. Trehalose, a…

Illegal slaughter of sheep for “smokies” production and for the Muslim sacrifice of Qurbani in the UK: animal welfare and food safety implications

Awal Fuseini

It is the expectation of Halal consumers that the meat they buy in retail shops and restaurants are ethically and legally reared and slaughtered in approved premises to protect…

The evaluation of target markets for hazelnut exports with the classification approach of potential market alternatives

Rahmi Baki

The aim of the proposed classification approach of potential market alternatives (CAPMA) is to provide exporting countries with a framework for identifying potential market…

Do health anxiety and social value shape the intention to consume functional food: the role of health knowledge levels—evidence from Istanbul

Berna Kurkcu, Eylem Üstünsoy, Bekir Bora Dedeoğlu

This study has two main purposes. First, the effects of health anxiety and perceived social value on the intention to consume functional food were examined. Second, the role of…

The usage of sourdough powder as the natural preservative and glycemic index lowering agent in salty muffins

Hümeyra Çetin Babaoğlu, Sultan Arslan Tontul, Lokman Karaduman, Yakup Üzgü

The article aimed to use sourdough powder as a natural preservative against mould growth and a glycemic index reducer agent.

The role of social media content on value co-creation in the food sector: a strategic relationship perspective

Aytac Gokce, Saleh Bazi, Bijan Safavi, Elena Georgiadou, Nick Hajli

Customers' participation in the online health community to create value with the brand is growing research interest. In addition, customers are using social media platforms to…

Seaweed as food: survey of the UK market and appraisal of opportunities and risks in the context of iodine nutrition

Martha Lucy Redway, Emilie Combet

Seaweeds are gaining broader interest in Western societies through their use in product development and the health-food industry. High nutritional value, low carbon footprint and…

Embedded big data in packaged foods: examining consumer sentiment during the purchasing process post-COVID-19

Emre Yaşar, Mahmut Demir, Turgay Taşdemir

This study aims to examine consumers' purchasing and consumption behavior regarding big data embedded in packaged food post-Covid-19. The second purpose is to determine whether…

BYOB of wine, but which one? Unveiling new boundary conditions and moderating effects for restaurant patrons' consideration set formation

Kleopatra Konstantoulaki, Ioannis Rizomyliotis, Ioannis Kostopoulos, Solon Magrizos, Thi Bich Hang Tran

Departing from conflicting findings on the role of involvement in the formation of the consideration set, the authors of this study seek to shed light to the wine consumer…

Capturing consumers' visual attention toward sugar-reduction information – Focusing on sugar-reduced beverages using eye-tracking experiments

Se Eun Ahn, Jieun Oh, Mi Sook Cho

This study analyzed the factors affecting visual attention toward sugar-reduction information (SRI) on sugar-reduced beverages (SRBs) and identified the most optimal SRI type and…

Governing buyer–supplier relationships to foster relational rents in organic short food supply chains

Tatiane Pellin Cislaghi, Douglas Wegner, Luciana Marques Vieira, Gabriela Zanandrea

This paper aims to analyze the influence of governance mechanisms in the generation of relational rents for supplier in short food supply chains (SFSCs).

Assessment of the COVID-19 virus outbreak on dietary patterns, physical activity, and lifestyle behaviours: a survey among adult European citizens

Petra Chaloupkova, Miloslav Petrtyl, Claire Durand, Charoula Konstantia Nikolaou, Guido Mangione, Ladislav Kokoska

This study examined the relationship between adult respondents' COVID-19 risk perception and its impact on changes in eating habits, physical activity, alcohol consumption, and…

Food safety and cognitive biases: what we know, what we need to know, and why

Harvey S. James, Michelle Segovia, Damilola Giwa-Daramola

The authors review the small but growing literature linking cognitive biases to food safety problems and foodborne illness outbreaks.

Bee pollen usage as carrier material in the drying of honey and some properties of honey-bee pollen powders

Ceren Mutlu

The aim of this study was to produce an enriched honey powder with active compounds coming from bee pollen and investigate the effects of bee pollen addition as a carrier material…

How information affects consumers' attitudes toward and willingness to pay for cultured meat: evidence from Chinese urban consumers

Juhui Chen, Meng Zhang, Junfei Bai

The purpose of this paper is to assess the impact of providing information on Chinese consumers' attitudes toward and willingness to pay (WTP) for cultured meat, and to further…

Influence of gastronomic motivations, satisfaction and experiences on loyalty towards a destination

Salvador Moral-Cuadra, Juan Carlos Martín, Concepción Román, Tomás López-Guzmán

The main objective of this research is to establish an integrated model of gastronomy tourism to help some of the main public and private stakeholders design strategies to improve…

The “who” and “why” of dumpster diving for food in wealthy industrialised countries – an international scoping review

Michelle Watson, Sue Booth, Stefania Velardo, John Coveney

Globally, around one-third of food produced is wasted and thrown into supermarket bins or dumpsters. As a result, these dumpsters have become opportunistic sources of food…

The influence of skepticism on the university Millennials’ organic food product purchase intention

Carlos Arturo Hoyos-Vallejo, Nelson Geovany Carrión-Bósquez, Oscar Ortiz-Regalado

This study extends the Theory of Planned Behavior (TPB) and analyzes the influence of skepticism (SKP) on the purchase intention (PI) of organic products, through the mediation…

Is texture the new taste? The effect of sensory food descriptors on restaurant menus on visit intentions

Marion Garaus, Christian Weismayer, Elisabeth Steiner

This study investigates the impact of sensory food descriptors on restaurant menus on the intention to visit a restaurant and to spread positive word-of-mouth.

Evaluation of consumers' motivations to do online food shopping in Turkey

Arzu Seçer, Fikriye Yazar, Mutlu Bulut

This study aims to reveal consumers' internal and external motivations to prefer online food shopping. The paper proposes an integrated model including aspirations, capabilities…