British Food Journal: Volume 125 Issue 8

A spatial analysis of the robustness of the private kill abattoir network in the UK: proof-of-concept study

Jeremy R. Franks, Jessica Hepburn, Rachel S.E. Peden

This study aims to explore the impacts of long-term trends in the closure of abattoir businesses in the UK on the robustness of the network of abattoirs which provides private…

A systematic review of determinants of cultured meat adoption: impacts and guiding insights

Béré Benjamin Kouarfaté, Fabien Nicolas Durif

The purpose of this article is (1) to carry out an ambivalent analysis of the determinants (benefits/risks) of the adoption of cultured meat, (2) to identify their impacts on…

Capturing consumer loyalty through technological innovation and sustainability: the moderating effect of the grocery commercial format

Antonio Marín-García, Irene Gil-Saura, María Eugenia Ruiz-Molina, Gloria Berenguer-Contrí

The food sector is currently undergoing a process of transition as a result of the increased level of consumers' awareness towards issues related to sustainability. This work aims…

Organic line extensions: do they make sense for brands?

Maria-Luisa Hernandez-Olalla, Carmen Valor, Carmen Abril

Past work on the role of brands in the acceptance of organic products is partial and inconclusive. Research has failed to examine the consumer sense-making process underpinning…

Branding Creative Cities of Gastronomy: the role of brand experience and the influence of tourists' self-congruity and self-expansion

YuLan Guo, Fu Chieh Hsu

This study explores the brand management and marketing of Creative Cities of Gastronomy. A framework based on brand experience was constructed to investigate its relationship with…

Differences in consumers' perceptions based on the description order/amount of benefit–risk information on foods: a randomized comparative survey in Japan

Nanae Tanemura, Masako Kakizaki, Takashi Kusumi, Rie Onodera, Yoshiko Tominaga, Michihiro Araki, Tsuyoshi Chiba

In this study, the authors clarified the differences in consumers' benefit–risk perceptions based on changes (description order and amount) in the benefit–risk information after…

Food safety and convenience meals: consumers' actual and perceived behaviours – a mixed methods study

Fiona Lavelle, Claire McKernan, Blain Murphy, Moira Dean

Foodborne disease remains a significant public health threat and cause for concern. Despite numerous studies indicating that the domestic kitchen is a high-risk area for foodborne…

How do front-of-package labels influence the healthy evaluation of consumers?

Matilde Schwalb Helguero, Carla Pennano, Gustavo Rodriguez Pena, Miriam Martínez-Fiestas, Freddy Linares

This study aims to examine the effects of front-of-package (FoP) labels on the healthy evaluation of Peruvian consumers. This relationship was examined in cases where snacks were…

Innovative food and sustainable consumption behaviour: the role of communication focus and consumer-related characteristics in lab-grown meat (LGM) consumption

Andrea Sestino, Marco Valerio Rossi, Luca Giraldi, Francesca Faggioni

The purpose of this paper is to investigate consumers' reactions to a new kind of green food product that is the so-called lab-grown meat (LGM). This kind of meat does not derive…

Investigating food waste generation at long-term care facilities in Ontario

Bruce McAdams, Emily Robinson, Rebecca Gordon

This research aims to investigate the sources of food waste generation at two long-term care (LTC) homes located in Canada. Given the distinctive regulatory and operational…

Interpretations of healthy eating after a diagnosis of multiple sclerosis: a secondary qualitative analysis

Hannah Weiss, Rebecca D. Russell, Lucinda Black, Andrea Begley

Multiple sclerosis (MS) is a chronic inflammatory disease of the central nervous system that causes debilitating symptoms. Currently, there is insufficient evidence to recommend a…

To be or not to be confident in medicine: that's the question! An explorative study on consumer information inferences toward food supplements consumption

Amelia Manuti, Viviana Martiradonna, Umberto Panniello, Michele Gorgoglione

This study investigated how consumers' confidence in medicine and health information seeking and usage could be related to purchase intentions and satisfaction.

Processors' understanding of process quality: a qualitative interview study with employees of organic dairies in Germany and Switzerland

Lisa Marie Borghoff, Carola Strassner, Christian Herzig

Organic food processing must include organic principles to be authentic. This qualitative study aims to understand the processors' understanding of organic food processing quality.

Internal factors, external factors and behavioral intention toward food delivery apps (FDAs)

Kenneth Shiu Pong Ng, Jiru Zhang, Jose Weng Chou Wong, Kennis Kaiqi Luo

Food delivery apps (FDAs), as a well-known technology, have been widely adopted by restaurants and customers. Different from existing studies in this field that mainly focused on…

Eco-innovation of food processing and manufacturing SMEs

Adil Riaz, Fouzia Ali, Khurram Ashfaq, Anam Bhatti, Shafique Ur Rehman

This study aims to investigate the impact of green shared vision (GSV) and green knowledge sharing (GKS) on eco-innovation types and further investigates the impact of these types…

Driving through the fog: exploring factors affecting disclosure readability in the European agrifood and beverage industries

Luca Ferri, Annamaria Zampella, Adele Caldarelli

This paper aims to analyze the determinants of the readability non-financial disclosure prepared under the Directive 2014/95/EU in the agrifood and beverage sector.

The influence of Slovak consumer lifestyle on purchasing behaviour in the consumption of organic food

Michaela Jánská, Marta Žambochová, Pavol Kita

Health is an essential issue in the motivation to eat organic food. The aim of the study is to investigate the relationship if people who have a positive view of a healthy…

Consumers' social self-identity drivers on social commerce platforms-based food and beverage

Saleh Bazi, Razaz Waheeb Attar, Nawal Abdalla Adam, Nick Hajli

This study aims to investigate the latest breakthroughs in social commerce by examining the characteristics of consumers' social self-identity factors in the food and beverage…

Knowledge, attitudes and practices regarding the dietary sources of healthy fats and essential oil supplements

Florina Ruta, Avram Calin, Mihai Timus, Remus Sipos, Liviu Ciucan-Rusu

This study aims to evaluate the knowledge and consumption of healthy foods, respectively, of oils as sources of omega-3 and dietary supplements with omega-3, among a population of…

Perceptions of food business operators in relation to importance of official food control in food safety: a case of Kirklees Council

Samuel Soledayo Babatola

The purpose of this paper is to critically examine the perceptions of food business operators (FBOs) in Kirklees Council in relation to the importance of official food inspection…

Virtual grocery shopping intention: an application of the model of goal-directed behaviour

Kimberly Thomas-Francois, WooMi Jo, Simon Somogyi, Qianya Li, Andrew Nixon

Virtual grocery shopping (VGS), or online grocery shopping, traditionally has seen slow adoption in Canada; however, the COVID-19 pandemic has forced consumers to seek safer ways…