British Food Journal: Volume 125 Issue 4

Organic food and Instagram health and wellbeing influencers: an emerging country's perspective with gender as a moderator

Youssef Chetioui, Irfan Butt, Anass Fathani, Hind Lebdaoui

Instagram health and wellbeing influencers (HWIs) have been increasingly considered as important sources of information and advice for their followers. This study aims to…

Development of cakes with almond baru flour: chemical composition and its correlations with texture profile analysis

Ana Flávia Ramos, Gabriela da Rocha Lemos Mendes, Renato Souza Cruz, Fabiane Neves Silva, Geany Peruch Camilloto, Handray Fernandes de Souza, Juliana Pinto de Lima, Caroline Liboreiro Paiva, Igor VIana Brandi

Baru is a fruit of the Brazilian Cerrado, important to the local economy and social culture. The use in food formulation is due to it being highly available and its nutritional…

Digital innovation through networking among agro-food SMEs: the role of R&D projects

Raffaele Silvestri, Carlo Ingrao, Mariantonietta Fiore, Elisa Carloni

Digitalization is the great global challenge of the twenty-first century including technologies, like, Internet-of-Things, Big Data and block-chain. New digital innovation can…

Did you get the message? Examining prompted and unprompted recall of messages in a safe food-handling media campaign

Jessica Charlesworth, Caitlin Liddelow, Barbara Mullan, Henry Tan, Bree Abbott, Abbey Potter

The prevalence of foodborne illness remains high in Australia. In response, government initiatives have been implemented to inform consumers of ways to safely handle food. The aim…

Implicit prices of attributes of fine German Riesling: magnitude and heterogeneity

Vladimir Fedoseev, Svetlana Fedoseeva, Roland Herrmann

This study aims to analyse how wine attributes affect prices of fine German Riesling wines, provide estimates of the magnitude and heterogeneity of the attributes' implicit prices…

Exploring key factors sustaining micro and small food, wine and hospitality firms through the COVID-19 crisis

Alessandro Bressan, Abel Duarte Alonso, Oanh Thi Kim Vu, Seamus O'Brien

The purpose of this study is to contribute to the understanding of how micro and small firm owners/managers cope with an extreme event, as this has implications on how firms make…

Specialty beers market: a comparative study of producers and consumers behavior

Felipe Furtini Haddad, Ana Paula Lima Ribeiro, Kelly Carvalho Vieira, Rafaela Corrêa Pereira, João de Deus Souza Carneiro

This study aimed to identify, with producers of specialty beers (SBs), producers' perceptions regarding the consumers, besides analyzing the consumer's behavior of SBs regarding…

Knowledge of calories and its influencing factors: evidence from a fast-growing developing country

Yong Kang Cheah, Kuang Kuay Lim, Hasimah Ismail, Ruhaya Salleh, Chee Cheong Kee, Kuang Hock Lim

This study examines sociodemographic and lifestyle factors associated with knowledge of calories.

Influence of “best before” dates on expected and actual food liking

Maria Sielicka-Różyńska, Urszula Samotyja

The manner in which consumers understand and interpret date labels influences their attitudes toward food quality at the purchase and consumption stage. The purpose of this study…

Traditional communities and dietary habits: understanding the dynamics of food and climate change in the western Himalayan region

Suraj Das, Anindya Jayanta Mishra

The present exploratory study aimed (1) to explore the traditional dietary habits of local communities, (2) to analyze the shift in traditional eating practices and (3) to examine…

Consumer adoption of digital grocery shopping: what is the impact of consumer’s prior-to-use knowledge?

Alireza Zolfaghari, Kimberly Thomas-Francois, Simon Somogyi

Smart retail technology adoption models are largely focused on consumer perceptions of the technology and the characteristics of digital technologies. However, the impact of the…

Be(e)ha(i)viour(e): assessment of honey consumption in Europe

Christina Kleisiari, Georgios Kleftodimos, George Vlontzos

Honey is a product that has been consumed for thousands of years owing to honey's nutritional value and unique properties. This survey aimed to assess factors affecting consumer…

A trip down memory lane to travellers’ food experiences

Anam Afaq, Loveleen Gaur, Gurmeet Singh

Research on food tourism has a significant impact on destination attractiveness. However, components interfacing food experiences and memory are under-researched topics in food…

Performance analysis and clustering of Italian SA8000-certified food and beverages companies

Tiziana De Cristofaro, Lolita Liberatore, Nicola Casolani, Eugenia Nissi

This work aims at discovering the multifaceted business performance of SA8000-certified companies operating in the Italian food and beverages manufacturing industry.

An inquiry on organic food confusion in the consumer perception: a qualitative perspective

Mustafa Abdül Metin Dinçer, Yusuf Arslan, Semih Okutan, Esra Dil

This study aims to reveal consumer perceptions towards organic food, particularly emphasizing the confusion and vagueness in the public eye.

Does a corporation’s food recall strategy affect its brand image and consumers’ intention to purchase? A study in the context of cereal recall in China

Weiping Yu, Fasheng Cui, Xiaoyun Han, Mengjiao Lv

Food recalls are more potentially harmful than other product recalls. This research aimed to investigate the effect of the recall strategies of food corporations on their brand…

Development of evaluation indicators for senior-friendly restaurants

Chao-Chan Wu, Wei-Ling Lin

The gradual ageing of global population has necessitated the creation of conducive and supportive food and beverage environments for older adults. This study identifies the key…

Does green intellectual capital affect green innovation performance? Evidence from the Spanish wine industry

Bartolomé Marco-Lajara, Patrocinio Carmen Zaragoza-Sáez, Javier Martínez-Falcó, Eduardo Sánchez-García

The purpose of this study is to focus on analyzing how the set of green intangibles held by wineries and their members, i.e. green intellectual capital (GIC), affects green…

Interest, identity and perceptions: What makes a food technologist?

Ragnhild Lyngved Staberg, Anita Nordeng Jakobsen, Jonas Rolf Persson, Lisbeth Mehli

Previous research shows that identity formation is a crucial bridge between higher education and future employment. The objective of this study was to improve our understanding…

New passive modified atmosphere packaging to extend peaches shelf life at ambient temperature to reduce economic losses

Xudong Sang, Lijie Yang, Dongli Li, Wencai Xu, Yabo Fu, Jiazi Shi

Honey peaches are rich in a variety of vitamins and are well known in China as the queen of fruit. However, as highly climacteric fruit, peach is too easy to affect its economic…

Household food wastage in Montenegro: exploring consumer food behaviour and attitude under COVID-19 pandemic circumstances

Zeljko Vasko, Sinisa Berjan, Hamid El Bilali, Mohammad Sadegh Allahyari, Aleksandra Despotovic, Dajana Vukojević, Adriana Radosavac

The purpose of the research was to determine food consumer behaviour and attitudes towards food consumption and household food waste in Montenegro. Since the period of conducting…