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Article
Publication date: 29 June 2012

Siet J. Sijtsema, Machiel J. Reinders, Sabine R.C.H. Hiller and M. Dolors Guàrdia

To better understand fruit consumption and its determinants this paper aims to explore the relationship between the consumption of different types of fruit and other snacks and…

2035

Abstract

Purpose

To better understand fruit consumption and its determinants this paper aims to explore the relationship between the consumption of different types of fruit and other snacks and consumer taste preferences for sweet, salty and sour is explored.

Design/methodology/approach

Respondents (n=2,083) from Poland, Greece, Spain and The Netherlands filled out an online questionnaire in which the consumption of fresh fruit, sweet snacks, salty snacks, orange juice and dried fruit was measured as well as consumer self‐reported taste preferences and personal orientations towards health, convenience, price and routine behaviours.

Findings

A total of 29 percent of the total sample preferred salty tastes, whereas 21 percent preferred sweet tastes; 1 percent preferred sour tastes, and 39 percent indicated no preference. In contrast with the expectation that people who preferred sweet tastes consume more fruits and fruit products, the results imply that consumers with a sour taste preference consume more fruits and fruit products. In addition, consumers with a sour taste preference seem to be less convenience‐oriented and have more routine behaviours with regard to fruit. In contrast, consumers with a sweet taste preference eat more chocolate bars and are more convenience‐oriented.

Research limitations/implications

The self‐reported measurement of taste preferences requires further justification to be used as a measurement instrument, e.g. formulation of the items, different cultures and linkage with preferences based on sensory testing.

Practical implications

These findings show that the sweet tooth hypothesis is much more complicated if we consider not only consumption, but also self‐reported taste preferences.

Originality/value

The paper explores self‐reported taste preferences, the sweet tooth hypotheses and fruit consumption.

Details

British Food Journal, vol. 114 no. 7
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 June 1993

David J. Mela and Peter J. Rogers

Briefly reviews issues of palatability, food composition, energymetabolism, and eating behaviour in relation to overeating and obesity,with a particular emphasis on the possible…

1646

Abstract

Briefly reviews issues of palatability, food composition, energy metabolism, and eating behaviour in relation to overeating and obesity, with a particular emphasis on the possible role of popular, sweet and high‐fat “snack” foods. Consumption of such foods may be one contributor to a high overall dietary fat intake. However, while it is increasingly clear that relative intakes of fat (but not carbohydrate) may be causally associated with the development of obesity, it is difficult to relate this condition to the consumption of any single food or food group. Many popular “snack” foods present problems of control for individuals attempting to restrict or reduce their energy intakes and, by virtue of the high fat content and energy density of such foods, they may be viewed as possible contributors to overeating amongst susceptible individuals.

Details

British Food Journal, vol. 95 no. 6
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 January 1980

A highly significant action taken by the Minister of Agriculture, Fisheries and Food, reported elsewhere in this issue, could well result in important advances in surveillance and…

94

Abstract

A highly significant action taken by the Minister of Agriculture, Fisheries and Food, reported elsewhere in this issue, could well result in important advances in surveillance and probably legislative control over enforcement of certain aspects of EEC legislation in the Member‐states. The Minister has sent an urgent request to the Commission in Brussels to dispatch inspectors to each country, including the United Kingdom, to examine and report on the standards of inspection and hygiene with detailed information on how the EEC Directive on Poultry Meat is being implemented. Information of the method of financing the cost of poultrymeat inspection in each country has ben requested. The comprehensive survey is seen as a common approach in this one field. The Minister requested that the results of the inspectors' reports should be available to him and other Member‐states.

Details

British Food Journal, vol. 82 no. 1
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 January 1985

Since the first Volume of this Bibliography there has been an explosion of literature in all the main areas of business. The researcher and librarian have to be able to uncover…

16669

Abstract

Since the first Volume of this Bibliography there has been an explosion of literature in all the main areas of business. The researcher and librarian have to be able to uncover specific articles devoted to certain topics. This Bibliography is designed to help. Volume III, in addition to the annotated list of articles as the two previous volumes, contains further features to help the reader. Each entry within has been indexed according to the Fifth Edition of the SCIMP/SCAMP Thesaurus and thus provides a full subject index to facilitate rapid information retrieval. Each article has its own unique number and this is used in both the subject and author index. The first Volume of the Bibliography covered seven journals published by MCB University Press. This Volume now indexes 25 journals, indicating the greater depth, coverage and expansion of the subject areas concerned.

Details

Management Decision, vol. 23 no. 1
Type: Research Article
ISSN: 0025-1747

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Article
Publication date: 1 March 1967

“It is generally accepted that the food industry must be scientifically based to cope with the problems, particularly of public health, which arise as new processes of growing…

183

Abstract

“It is generally accepted that the food industry must be scientifically based to cope with the problems, particularly of public health, which arise as new processes of growing, manufacturing, packaging and preserving food depart even further from traditional ways.”

Details

British Food Journal, vol. 69 no. 3
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 March 1983

D.A. Littler and R.C. Sweeting

Introduction All industries eventually attain maturity This means that, at best, demand for output is rising at a slower rate, and may actually be declining; marginal returns on…

143

Abstract

Introduction All industries eventually attain maturity This means that, at best, demand for output is rising at a slower rate, and may actually be declining; marginal returns on the effort to improve technology is falling; and there is increasing competition, often from third world countries.

Details

Management Decision, vol. 21 no. 3
Type: Research Article
ISSN: 0025-1747

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Article
Publication date: 1 April 1985

D.A. Littler and R.C. Sweeting

Remarks that the importance of innovation is now well recognized in the marketing literature. Argues that radical innovation is still very important to a mature company for the…

630

Abstract

Remarks that the importance of innovation is now well recognized in the marketing literature. Argues that radical innovation is still very important to a mature company for the development of new sales. Discusses the details that are important to radical innovation, and proffers an initiative for the development of new business. Analyses the results of empirical studies carried out by UK companies into product innovation. Concludes that organizations should remain sensitive to market demand before embarking on innovation, and that “entrepreneurism” is an important factor, although hard to cultivate in a mature company.

Details

European Journal of Marketing, vol. 19 no. 4
Type: Research Article
ISSN: 0309-0566

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Article
Publication date: 1 March 1938

The following definitions and standards for food products have been adopted as a guide for the officials of this Department in enforcing the Food and Drugs Act. These are…

11

Abstract

The following definitions and standards for food products have been adopted as a guide for the officials of this Department in enforcing the Food and Drugs Act. These are standards of identity and are not to be confused with standards of quality or grade; they are so framed as to exclude substances not mentioned in the definition and in each instance imply that the product is clean and sound. These definitions and standards include those published in S. R. A., F. D. 2, revision 4, and those adopted October 28, 1936.

Details

British Food Journal, vol. 40 no. 3
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 December 1995

Kevin McNally

The availability of external equity finance is a key factor in thedevelopment of technology‐based firms (TBFs). However, although a widevariety of sources are potentially…

5727

Abstract

The availability of external equity finance is a key factor in the development of technology‐based firms (TBFs). However, although a wide variety of sources are potentially available, many firms encounter difficulties in securing funding. The venture capital community, particularly in the UK, has done little to finance early stage TBFs and has failed to cater adequately for the specific value‐added requirements of these firms. Non‐financial companies have the potential to become an important alternative source of equity finance for TBFs through the process of corporate venture capital (CVC) investment. Based on a telephone survey of 48 UK TBFs that have raised CVC, examines the role of CVC in the context of TBF equity financing. Shows that CVC finance has represented a significant proportion of the total external equity raised by the survey firms and has been particularly important during the early stages of firm development. In addition, CVC often provides investee firms with value‐added benefits, primarily in the form of technical‐ and marketing‐related nurturing and credibility in the marketplace. Concludes with implications for TBFs, large companies, venture capital fund managers and policy makers.

Details

International Journal of Entrepreneurial Behavior & Research, vol. 1 no. 3
Type: Research Article
ISSN: 1355-2554

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Article
Publication date: 1 February 2003

Mohammad El‐Ebaishi, Yusuf Karbhari and Kamal Naser

This study examines the use of selected management accounting techniques by a sample of large and medium sized Saudi manufacturing companies. The analysis revealed that the vast…

979

Abstract

This study examines the use of selected management accounting techniques by a sample of large and medium sized Saudi manufacturing companies. The analysis revealed that the vast majority of management accounting techniques that are the focus of this study are used. Traditional management accounting techniques are perceived to be important and are heavily used by participant companies. Although new management accounting techniques, such as ABC and JIT, are used by a limited number of participants, the result is in line with those reported by studies conducted in some developed countries.

Details

International Journal of Commerce and Management, vol. 13 no. 2
Type: Research Article
ISSN: 1056-9219

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