British Food Journal: Volume 121 Issue 4

Sesame seed labelling and health protection of allergic consumers: A laboratory survey in Northern Italy

Daniela Manila Manila Bianchi, Silvia Gallina, Clara Ippolito, Sandra Fragassi, Daniele Nucera, Lucia Decastelli

Sesame can cause food allergy and according to European legislation, its presence in food must be declared on the label. The purpose of this paper is to investigate the presence…

What is the role of social media in several overtones of CSR communication? The case of the wine industry in the Southern Italian regions

Antonino Galati, Georgia Sakka, Maria Crescimanno, Antonio Tulone, Mariantonietta Fiore

The purpose of this paper is to understand whether the companies most involved in communicating their responsible behaviour externally are those most active on the social media…

Sodium reduction in butter using microparticulated salt

Daniela da Costa de Oliveira, Amanda Cristina Cristina Andrade, Jéssica Guimarães, Jéssica Ferreira Rodrigues, Mariana Mirelle Pereira Natividade, Sabrina Carvalho Bastos

Excessive sodium intake is associated with several diseases. Accordingly, several measures, including microparticulate salt, have been adopted to reduce the salt contents of food…

Understanding innovation in Canadian wine regions: an exploratory study

David Doloreux, Anthony Frigon

Despite the importance of innovation in and the growth of the wine industry in recent years, empirical research devoted to innovation in this industry remains scarce. The purpose…

Factorial surveys reveal social desirability bias over self-reported organic fruit consumption

Jacopo Cerri, Francesco Testa, Francesco Rizzi, Marco Frey

Surveys measuring consumers’ preferences for sustainable food might suffer from socially desirable responding. Social desirability stems in part from social norms about…

Sensory motivations within children’s concrete operations stage: Differences in preferences and recall

Marcelo Royo Vela, Leonardo Ortegon-Cortazar

The purpose of this paper is twofold: first, to provide empirical evidence of the relationship between specific sensory motivations (i.e. flavor) and the development of preference…

Effects of ingredients on sensory attributes of gluten-free breads available in the UK

Leonardi Louis, Ruth Fairchild, Anita Setarehnejad

The purpose of this paper is to evaluate the effects of alternative ingredients in three different gluten-free breads (GFBs) available in the UK market with regard to their…

Impact of food safety training on the knowledge, practice, and attitudes of food handlers working in fast-food restaurants

Tahra Elobeid, Ioannis Savvaidis, Vijay Ganji

In many developing countries, the main source of food related illness is the fast foods restaurants. Health inspections of fast-food restaurants may not be sufficient to ensure…

How open is food innovation?The crispbread case

Sveinung Grimsby, Cathrine Finne Kure

How does the cereal industry innovate in selective partnerships? The purpose of this paper is to study the cereal industry and the crispbread success in terms of how different…

Anti-diabetic and anti-proliferative activities of herbal teas, Athrixia phylicoides DC and Monsonia burkeana Planch. ex Harv, indigenous to South Africa

Lutendo Patricia Mathivha, Vuyisile Samuel Thibane, Fhatuwani Nixwell Mudau

The purpose of this paper is to investigate the health and medicinal importance of bush tea (Athrixia phylicoides DC) and special tea (Monsonia burkeana Planch. ex Harv), two of…

Linked models and theories: a tool for school nutrition policies deployment

Sima Hamadeh, Marie Marquis

The purpose of this paper is to explore the pertinence of using an integrated conceptual framework based on several theories and models to guide interviews with adults and youth…

Effects of extrusion on the properties of shrimp and cassava-based snacks

Luiza Helena da Silva Martins, João Moreira Neto, Paulo Weslem Portal Gomes, Ana Vânia Carvalho, Antônio Manoel da Cruz Rodrigues, Alessandra Santos Lopes

The purpose of this paper is to use Amazon River shrimp meal and cassava flour as the raw materials for the production of an extruded product. Both these raw materials are highly…