British Food Journal: Volume 125 Issue 1

Consumer acceptance of innovations in traditional foods: the case of extra-virgin olive oil

Domenico Carlucci, Luigi Roselli, Giacomo Giannoccaro, Carla Cavallo, Teresa Del Giudice, Riccardo Vecchio, Gianni Cicia, Bernardo Corrado De Gennaro

This study aims to investigate consumer acceptance for a set of innovations that can be applied to the production process of extra-virgin olive oil. The final purpose is to verify…

Effects of replacement of fat and NaCl by hydrolyzed collagen and mix of herbs on quality properties of chicken hamburger

Deocleciano Cassiano de Santana Neto, Flávio Bruno Soares de Lima, Luís Flávio da Silva Freire, Vanessa da Costa Santos, David Santos Rodrigues, Valquiria Cardoso da Silva Ferreira, Cristiani Viegas Brandão Grisi, Fábio Anderson Pereira da Silva

This study aims to assess the influence of partial and simultaneous substitution of fat and sodium by hydrolyzed collagen and mix of herbs (MH) in chicken hamburgers, on the…

Segmenting food festivalgoers: experiential value, emotional state and loyalty

Fu Chieh Hsu, Sung Hee Park, Joseph C. Miller

The primary purpose of this research is to segment food festivalgoers based upon their experiential value. Once those segments are found, it aims to examine whether the segments…

Application of the technology acceptance model to food delivery apps

Won Seok Lee, Myungkeun Song, Joonho Moon, Ruohan Tang

This study explores food delivery app users and technology acceptance model as a theoretical underpinning. This study thus investigated the determinants of usefulness, ease of use…

Structural relationship between food quality, usefulness, ease of use, convenience, brand trust and willingness to pay: the case of Starbucks

Joonho Moon, Myungkeun Song, Won Seok Lee, Ji Min Shim

This study aims to explore the structural relationship among food quality, usefulness, ease of use, convenience, brand trust and willingness to pay. The technology acceptance…

Inter-organizational relationships in agri-food sector: a bibliometric review and future directions

Walter Vesperi, Raffaella Coppolino

The current competitive system, complex and rapidly changing, knowledge represents one of the main strategic resources for organizations. Agri-food organizations, traditionally…

The role of social presence and trust on customer loyalty

Razaz Waheeb Attar, Asra Amidi, Nick Hajli

E-commerce and social media technologies can significantly benefit the food and beverage industry by reducing costs, streamlining supply activities, and, most importantly…

Behavioral intention to order food and beverage items using e-commerce during COVID-19: an integration of theory of planned behavior (TPB) with trust

Sheeba Hamid, Mohd Azhar, Sujood

This paper aims to examine consumers’ behavioral intention (BI) to order food and beverage items using e-commerce during COVID-19 by incorporating trust (TRU) with the theory of…

Exploring heterogeneity in meat consumption and eating out by using a latent class model

Christian Ritzel, Stefan Mann

While it is incontestable that eating in restaurants leads to a higher energy intake than eating at home, this paper explores the even more environmentally relevant connection…

Situational variables that affect consumers' suboptimal food purchasing behavior in China

Shiyang Cao, Shunlong Gong, Li Bai

Refusing to purchase suboptimal food plays an important role in food waste. However, it is still unclear what factors in the shopping situation will affect consumers' decision to…

Food security and disruptions of the global food supply chains during COVID-19: building smarter food supply chains for post COVID-19 era

Michael Omotayo Alabi, Ojelanki Ngwenyama

The COVID-19 pandemic has revealed the fragility of the complex global food supply chains (GFSCs) which has drastically affected the essential flow of food from the farms and…

Ethnic restaurants’ outdoor signage: the effect of colour and name on consumers’ food perceptions and dining intentions

Hanqun Song, Huijun Yang

Outdoor signage, a key aspect of store atmospherics which influence consumer perceptions and behaviour, is largely overlooked in research on restaurants. Studies show that food…

The dark side of convenience: how to reduce food waste induced by food delivery apps

Shalini Talwar, Puneet Kaur, Umair Ahmed, Anil Bilgihan, Amandeep Dhir

Food delivery apps (FDAs) have altered people's eating behaviour. The convenience of FDAs may cause consumers to order more food than people's level of hunger warrants, leading to…

Nutritional knowledge, eating habits and quality of life of coeliac disease patients

Dawn Ainsworth, Jan Mei Soon

Coeliac disease (CD) is a lifelong autoimmune disorder and is managed with a strict gluten-free (GF) diet. At diagnosis, an individual's nutritional status is affected by how long…

Survey of young consumer’s attitudes using food sharing attitudes and behaviors model

Małgorzata Wiśniewska, Eugenia Czernyszewicz

Given the importance of food wastes in households, the purpose was to identify the attitudes of young consumers towards the food sharing (FS) phenomenon in its cognitive…

Assessing and ranking international markets based on stringency of food safety measures: application of fuzzy AHP-TOPSIS method

Dipali Yadav, Gautam Dutta, Kuntal Saha

Implementing food safety measures (FSMs) have become a prerequisite for food firms looking to export internationally. Many exporters find it difficult to comply with multiple…

Geographical indications' prices and marketing margins: the role of group size, longevity and production decisions

Francesco Bimbo, Alessandro Bonanno, Rosaria Viscecchia

Geographical indication (GI) labels aim to improving farmers' and processors' income. This article studies how characteristics related to GI groups and their reputation (e.g. the…

Just culture and the reporting of food safety incidents

Małgorzata Wiśniewska

Food scandals and reports of food withdrawals from the market could be caused by a lack of internal reporting and speaking up about non-compliances. The aim of this paper is to…

Social commerce adoption: a study on consumer's online purchase behaviour of perishable pastry products

Faradewi Bee A. Rahman, Mohd Hafiz Hanafiah, Mohd Salehuddin Mohd Zahari, Lovelyna Benedict Jipiu

This study investigates the relationship between social commerce adoption determinants, perceived trust and purchase behaviour among pastry product consumers.

Increasing restaurants' sales performance: linking suppliers and chefs' culinary knowledge

Shu-Hua Wu, Edward C.S. Ku, Tung-Pao Wu

This research aimed to analyse the relationships between chefs' knowledge, learning with suppliers and restaurant sales performance.

Consumers' perception of suboptimal food: strategies to reduce food waste

Erica Varese, Maria Chiara Cesarani, Magdalena Wojnarowska

The purpose of this paper is to review, through a systematic literature review, the different perspectives from which imperfect, ugly and suboptimal food products lead to food…