British Food Journal: Volume 106 Issue 10/11

The typical products within food “glocalisation”: The makings of a twenty‐first‐century industry

Alberto Mattiacci, Claudio Vignali

The choice of typical products as an area of autonomous business with great potential comes from the development of a scenario of supply made up of important trends – within…

Pandoro cake: how to become a mass marketer from a local market

Paola Signori

This case study refers to the details of Bauli, one of the best‐known Italian companies in the confectionery industry's history. In particular, the analysis shows that, in this…

Balsamic vinegar of Modena: From product to market value: competitive strategy of a typical Italian product

Giovanni Mattia

This case study provides a brief historical background to the regulatory summary of the production and quality of vinegar, manufactured in Modena, Italy: the production method and…

The effectiveness of meta‐brands in the typical product industry: mozzarella cheese

Enrico Bonetti

The development and spread of protected denominations for typical products has been one of the most interesting phenomena recorded over the last ten years, in terms of both extent…

Brunello di Montalcino: how a typical wine could revive a poor country‐village

Alberto Mattiacci, Vincenzo Zampi

None of the numerous food products that comprise the Italian food tradition can boast of business revitalisation as much as that which involved the wine industry in Italy and in…

Moving from “typical products” to “food‐related services”: The Slow Food case as a new business paradigm

Costanza Nosi, Lorenzo Zanni

In the last years the market of typical food products (TFP) has been characterized by many changes showing the rise of a new paradigm of consuming and offering. The object of this…

The enhancement of the typical products value: from commodity to experience: The case of Esperya.com

Augusto D'Amico

The profound transformations taking place in the world economy pose the need for all businesses, of whatever size and sector, to review their production processes and reorganise…

Investigating safe egg use in the catering industry: A pilot study to estimate the nature and extent of adherence to government guidance

Eunice Taylor

Despite a 1993 ACMSF Report on Salmonella in Eggs, which offered specific guidance for caterers, outbreaks of Salmonellosis still occur, are frequently associated with the…

Globalisation: a study of the poultry‐meat supply chain

L. Manning, R.N. Baines

Increasing globalisation of the poultry‐meat supply chain has led to consolidation and evolution of transnational companies, whether by vertical or horizontal integration, and the…

Monitoring consumer confidence in food safety: an exploratory study

Janneke de Jonge, Lynn Frewer, Hans van Trijp, Reint Jan Renes, Willem de Wit, Joke Timmers

In response to the potential for negative economic and societal effects resulting from a low level of consumer confidence in food safety, it is important to know how confidence is…

What is the problem with sauvignon blanc?: An investigation of expert dislike of an aesthetic product

Steve Charters

There is substantial anecdotal evidence that, whilst popular in current international consumer markets, the grape variety sauvignon blanc is viewed ambivalently by some wine…

Guest editorial

Claudio Vignali, Alberto Mattiacci