British Food Journal: Volume 124 Issue 10

Determinants affecting consumers' attention to fish eco-labels in purchase decisions: a cross-country study

Antonino Galati, Lluís Miret-Pastor, Dario Siggia, Maria Crescimanno, Mariantonietta Fiore

The purpose of this study was to investigate the role of consumer altruism and other socio-cultural factors in predicting how much attention consumers pay to seafood eco-labels.

A systematic literature review of food safety management system implementation in global supply chains

Tram Thi Bich Nguyen, Dong Li

The study sets to summarise managerial requirements, analyse practices and tools to measure food safety management system (FSMS) implementation. Also, underpinned by critical…

An analysis of a third-party food delivery app during the COVID-19 pandemic

Shiang-Lih Chen McCain, Jeffrey Lolli, Emma Liu, Li-Chun Lin

The study aims to analyze guest comments on the Uber Eats food delivery app (FDA) in the USA during the April–June 2020 COVID-19 pandemic lockdown period. Three aspects…

Effect of banana peel flour on rheological, physico-chemical, mineral content and sensory properties of chicken patties

Anita M. Chappalwar, Vikas Pathak, Meena Goswami, Arun Kumar Verma, V. Rajkumar, Prashant Singh

The present study was conducted to evaluate the effect of banana peel flour as fat replacer on rheological, physico-chemical, textural, mineral content and sensory properties of…

Hunting and raising livestock are associated with meat-related attitudes, norms and frequent consumption: implications for dietary guidance to rural residents

Twila Linville, Karla L. Hanson, Jeffery Sobal

Meat consumption is higher than health recommendations, but little is known about potential moderating factors in rural areas. Informed by the theory of planned behaviour (TPB)…

Optimization of juice production from “cempedak” (Artocarpus integer) fruit pulp liquefied with the aid of enzymes

Liew Phing Pui, Ianne Kong, Roselina Karim, Yus Aniza Yusof, Chen Wai Wong, Hasanah Mohd Ghazali

The purpose of this research is to produce “cempedak” juice using enzyme aided-liquefaction by examining the effects of enzyme types (Pectinex® Ultra SP-L, Celluclast® 1.5 L and…

Critical criteria for enhancing consumption intention in restaurants during COVID-19

Sheng-Fang Chou, Chih-Hsing Sam Liu, Jun-You Lin

The purpose of this study is to illustrate the different systems controlling coronavirus disease 2019 (COVID-19) and curbing the impact of the virus on the hospitality economy…

Consumer understanding of food date labels: preventing food wastage

Khalid Shamim, Shamim Ahmad, Md Ashraf Alam

Confusion over the interpretation of date labels is one of the main causes of food waste at the retail and consumer level. The purpose of this study was to determine consumer…

Tourist's satisfaction with local food effect behavioral intention in COVID-19 pandemic: a moderated-mediated perspective

Shafique Ur Rehman, Sarminah Samad, Sandeep Singh, Muhammad Usman

This study explored the relationship between local food consumption value and satisfaction with local food, leading to behavioral intention. Moreover, tourist's involvement is…

Why do people eat alone? An international comparison

Chang-Hua Yen, Frank C. Tsai, Jiun-Chi Tzeng, Chung-Yuan Tai

The solitary consumption market has grown in the hospitality industry. However, research on the behavior of solitary consumers and differences between solitary consumers of…

Children’s menus in shopping centre restaurants: a multicentric study

Cláudia Viegas, João Lima, Cláudia Afonso, András Jozsef Toth, Csaba Bálint Illés, András Bittsánszky, Zvonimir Šatalić, Sanja Vidaček Filipec, Valeria Fabijanic, Samuel Duran, Jairo Alonso Torres, Monica Spinelli, Andrea Matias, Ana Maria Souza Pinto, Ada Rocha

The aim of this study is to identify and characterize kids' menu offer in fast-food and traditional restaurants located in shopping centres in five different countries.

Determinants of consumers' motivation towards ethnic food: evidence from Indonesia

Poppy Arsil, Hoa Le Dang, Rumpoko Wicaksono, Afik Hardanto

The research objective is to explore consumers' (those of ethnic origin and non-ethnic origin) motivation for choosing ethnic food.

Creating sustainable value through food waste management: does retail customer value proposition matter?

Iona Yuelu Huang, Louise Manning, Vicky Wood, Katy L. James, Anthony Millington, Vasilis Grigoriadis, Shane Ward

This research aims to explore retail managers' views on how food waste (FW) management activities contribute to sustainable value creation and how the customer value proposition…

Sensory quality and shelf-life of locally produced British butters compared to large-scale, industrially produced butters

Agnieszka Dudkiewicz, William Hayes, Bukola Onarinde

The purpose of this pilot-scale study was to compare the quality of traditionally manufactured butters from local, small British producers with the quality of butters that are…

Antioxidant potential, anti-nutritional factors, volatile compounds and phenolic composition of microwave heat-treated plum (Prunus domestica. L.) kernels: an analytical approach

Mohd Aaqib Sheikh, Charanjiv Singh Saini, Harish Kumar Sharma

The study was aimed to explore the potential impact of microwave heating (450 W for 2, 4, 6 and 8 min) on antioxidant activity, anti-nutritional factors, volatile and phenolic…

Serbian, Croatian and Spanish consumers' beliefs towards artisan cheese

Zorana Miloradovic, Marijana Blazic, Irena Barukcic, Maria Font i Furnols, Nada Smigic, Igor Tomasevic, Jelena Miocinovic

In the past two decades the popularity of artisan cheese emerged. The present study aimed to investigate similarities and differences in beliefs towards artisan cheeses among…

Multisensory analysis and wine marketing: systematic review and perspectives

Raffaele Campo, Pierfelice Rosato, Enrico Battisti

This paper is aimed at examining and critically analyzing systematical literature on wine and cross-modality between the five senses. In particular, the researchers want to…

Food safety knowledge and behaviour among food handlers in catering establishments: a case study

Mojca Jevšnik, Peter Raspor

The main objective of this study is to find out how food handlers in catering establishments perceive ensuring food safety and which problems they meet along the way.

Consumers' purchase intention of wild freshwater fish in China from the perspective of ecological protection

Tinggui Chen, Hui Wang

The purpose of this paper is to investigate consumers' purchase intention of wild freshwater fish. Facing the endangering ecology in the Yangtze River Basin, the Chinese…

Understanding regional variation in the use of local food in public catering

Susanna Kujala, Outi Hakala, Leena Viitaharju

The main aim of this study is to identify the factors that can affect regional differences in the procurement of local food in public catering. Understanding how some regions…

Osmotic dehydration as a pre-treatment for jackfruit berries (Artocarpus heterophyllus): effect on physico-chemical properties, shelf life and sensory acceptability

Raquel Alves Evaristo, Gilmar Freire da Costa, Cristiani Viegas Brandão Grisi, Solange de Sousa

The aim of the study was to evaluate the effect of osmo-convective dehydration using two drying temperatures (50 and 60°C) on the physico-chemical properties, shelf life and…