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The supply chain can and should be a strategic differentiator, but too many companies are missing the strategic opportunities it offers.

The purpose of this study was to evaluate the effects of the addition of flaxseed and amaranth at different proportions on the hydration kinetics, colour and sensory qualities of instant-extruded cereals, important aspects related to the functionality and acceptability of food products.

Instant-extruded cereals were made with different proportions of flaxseed (6.6–9.3%), amaranth (18.7–33.1%), and maize grits (63.8–67.3%); and characteristics such as hydration kinetics, colour parameters and sensory properties were evaluated.

The kinetics of milk absorption showed that the extruded cereals maintained their texture and crispness for a sufficiently long time (≤20 min). The L*, a* and chroma* values of the extruded cereals were significantly affected (p < 0.05) by the flaxseed content. Sensory evaluation showed that all the extrudates had good acceptance in terms of flavour, texture, and colour attributes in relation to high-fibre commercial cereals; according to the preference test, they were as acceptable as commercial extruded cereals when consumed with milk. The addition of high-fibre and protein-containing grains such as flaxseed (8.6–9.3%) and amaranth (18.7–22.9%) in instant-extruded cereals allowed the production of products with acceptable physical and sensory characteristics.

In this study a novel instant-extruded cereal with flaxseed and amaranth was developed. The evaluation of the physical and sensory characteristics of instant-extruded cereals is essential to guarantee consumer acceptability, especially if functional ingredients with a high content of dietary fibre and protein are added.

The purpose of this research is to examine how firms can build collective organisational citizenship behaviour towards the environment (OCBE) from green human resource management (GHRM) practices. The study tests how the three main aspects of GHRM, namely green abilities, green motivation and green opportunities, give rise to the enablers of green culture (EGC). The study further tests how each of the EGC (leadership emphasis, message credibility, peer involvement and employee empowerment) leads to the development of OCBE at the organisational level of analysis.

Data were collected from Taiwanese manufacturing companies with a target of departmental heads. The authors managed to get 284 valid responses and analysed the data using path analysis on Stata12.

The study findings suggest that GHRM practices that include developing green abilities, green motivation and green opportunities support the development of the EGC. The EGC include leadership emphasis, message credibility, peer involvement and employee empowerment. It was, however, found that green abilities do not support the development of message credibility. It was further found the EGC lead to the development of collective OCBE except for peer involvement.

The authors propose an original concept of EGC in the context of Taiwanese manufacturing firms. This paper is amongst the pioneer papers to test the OCBE at organisational level. The authors also develop an integrated conceptual framework upon which firms can use in order to build OCBE at organisational level. Previous studies have examined OCBEs at employee/individual level.