British Food Journal最新文献

{"title":"AI showdown: info accuracy on protein quality content in foods from ChatGPT 3.5, ChatGPT 4, bard AI and bing chat","authors":"H. Bayram, Arda Ozturkcan","doi":"10.1108/bfj-02-2024-0158","DOIUrl":"https://doi.org/10.1108/bfj-02-2024-0158","url":null,"abstract":"PurposeThis study aims to assess the effectiveness of different AI models in accurately aggregating information about the protein quality (PQ) content of food items using four artificial intelligence (AI) models -– ChatGPT 3.5, ChatGPT 4, Bard AI and Bing Chat.Design/methodology/approachA total of 22 food items, curated from the Food and Agriculture Organisation (FAO) of the United Nations (UN) report, were input into each model. These items were characterised by their PQ content according to the Digestible Indispensable Amino Acid Score (DIAAS).FindingsBing Chat was the most accurate AI assistant with a mean accuracy rate of 63.6% for all analyses, followed by ChatGPT 4 with 60.6%. ChatGPT 4 (Cohen’s kappa: 0.718, p < 0.001) and ChatGPT 3.5 (Cohen’s kappa: 0.636, p: 0.002) showed substantial agreement between baseline and 2nd analysis, whereas they showed a moderate agreement between baseline and 3rd analysis (Cohen’s kappa: 0.538, p: 0.011 for ChatGPT 4 and Cohen’s kappa: 0.455, p: 0.030 for ChatGPT 3.5).Originality/valueThis study provides an initial insight into how emerging AI models assess and classify nutrient content pertinent to nutritional knowledge. Further research into the real-world implementation of AI for nutritional advice is essential as the technology develops.","PeriodicalId":502211,"journal":{"name":"British Food Journal","volume":"113 43","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141665917","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Storage stability, nutritional and qualitative attributes of biscuits enriched with terebinth, flaxseed and sesame seeds","authors":"Fatma Burcu Karakoç, Nilgün Ertaş, Mine Aslan","doi":"10.1108/bfj-10-2023-0958","DOIUrl":"https://doi.org/10.1108/bfj-10-2023-0958","url":null,"abstract":"PurposeThe utilization of oilseeds in food formulations is prevalent due to their health benefits and nutritional value. These protein-rich oilseeds serve as an affordable and essential source of nutrients and bioactive compounds, fulfilling human protein requirements. As such, this study sought to investigate the impact of partially replacing wheat flour with oilseeds in different proportions on the nutritional and quality characteristics of biscuits.Design/methodology/approachOilseeds, including terebinth, sesame and flaxseed, were partially substituted with wheat flour in amounts of 0, 5, 10, 15, 20 and 25%. The effects of this substitution on the storage stability, nutritional content and physical properties of the resulting biscuits were examined.FindingsThe L* (from 69.75 to 54.06) and b* (from 28.59 to 21.60) color values of biscuits decreased with the supplement of oilseeds. The oilseeds addition increased the protein, fat, energy, and ash values of biscuits. At the highest level of added terebinth, sesame and flaxseed, respectively, the amounts measured were 5984.62 mgGAE/kg, 1553.85 mgGAE/kg and 2169.23 mgGAE/kg, which were higher than the control biscuits (715.39 mgGAE/kg). The incorporation of oilseeds resulted in a substantial decrease in pH and peroxide values, while the moisture content was increased throughout the 6-month storage period. The use of terebinth in biscuits led to better oxidative stability than sesame and flaxseed-containing samples. The biscuit samples with terebinth had a longer induction time. The lowest induction time of biscuits with 25% flaxseed was chosen, approximately 3.5 h.Research limitations/implicationsOilseed flours, which are rich in lipids, have been shown to enhance the quality of biscuits. However, further studies could aim to reduce the amount of shortening used to improve their quality even further. Reducing the shortening could keep the lipid content at an acceptable amount, especially considering consumers' current expectations for low-fat foods.Practical implicationsPlant-based bioactive are generally known as secondary metabolites and have promising therapeutic attributes, especially antioxidative properties.Social implicationsThanks to this composition, some of these seeds have proven effective in controlling and preventing metabolic diseases (hypertension, hypercholesterolemia, diabetes, coronary heart disease and several types of cancer) as well as providing interesting properties to foods.Originality/valueAs result, oilseeds can be successfully used as functional and sustainable food ingredients to improve the functional, nutritional and storage stability of biscuits.","PeriodicalId":502211,"journal":{"name":"British Food Journal","volume":"77 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141664751","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluating and classifying market alternatives using the CAPMA technique to assess potential export volume: an application for Turkey’s fig exports","authors":"R. Baki","doi":"10.1108/bfj-03-2024-0266","DOIUrl":"https://doi.org/10.1108/bfj-03-2024-0266","url":null,"abstract":"PurposeAppropriate target market selection and classification are complex, time-consuming, and strategically important management decisions. The current study proposes and implements a new systematic approach that evaluates and ranks alternative markets’ potential to increase the export volume of Turkey’s fig exports.Design/methodology/approachThe classification approach of potential market alternatives (CAPMA) method, which was developed to evaluate, compare, and classify alternative markets according to their potential, was used in this study. CAPMA, an objective decision-making technique, is based on calculating the classification coefficient and classifying the alternatives into four dimensions, taking this coefficient into consideration. In the current study, 25 alternative markets were analysed on the basis of four evaluation criteria and classified into four dimensions according to their potential to increase export volume.FindingsAccording to the application results, alternative markets with the greatest potential to increase export volume were identified as the United States of America (USA), Netherlands, China, and Spain. The USA has the greatest potential for expansion of export volume. By implementing correct and effective marketing strategies, fig export volume has the potential to reach very high levels.Originality/valueThe study’s results on alternative markets for fig exports were categorized, countries with greater potential to increase export volume were identified, and findings that could contribute to the development of the sector were obtained. The approach proposed in the current research can be used to determine the target market of many other products, especially agricultural products, whose production is concentrated within a specific geography.","PeriodicalId":502211,"journal":{"name":"British Food Journal","volume":"82 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141664482","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Happiness or not? Impacts of multi-stage consumption on the consumer affective response in the use of aesthetic foods","authors":"Yu-Jen Chou, Li-Shia Huang, Shu-Jyun Ye","doi":"10.1108/bfj-09-2023-0861","DOIUrl":"https://doi.org/10.1108/bfj-09-2023-0861","url":null,"abstract":"PurposeThis study examines the influence of Centrality of Visual Product Aesthetics (CVPA) on multi-stage food consumption and emotions under aesthetic disruption, assessing how CVPA affects consumption and whether food aesthetics moderate these behaviours and emotional responses.Design/methodology/approachData were collected using qualitative interviews and quantitative experimental designs, employing a moderated mediation model for statistical analysis.FindingsConsumers with higher CVPA are more likely to adopt multi-stage consumption for higher aesthetic food, generating greater positive emotions, both in personal experiences and when viewing food bloggers' posts.Originality/valueThis study introduces the novel concept of “multi-stage consumption” and investigates its origins and outcomes.","PeriodicalId":502211,"journal":{"name":"British Food Journal","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141664913","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The role of third actors in the dyadic business relationship initiation: an empirical perspective of sommelier in the wine context","authors":"Pier Franco Luigi Fraboni, Andrea Sabatini, M. Marcone, Valerio Temperini","doi":"10.1108/bfj-03-2023-0208","DOIUrl":"https://doi.org/10.1108/bfj-03-2023-0208","url":null,"abstract":"PurposeStarred restaurants, as significant outlets for small wineries, present a unique business opportunity. In this context, the sommelier, as a third actor, assumes a pivotal role in shaping the business relationships between these entities. This study, employing a grounded theory approach, delves into the sommeliers’ roles and activities in the initiation of relationships between small wineries and starred restaurants.Design/methodology/approachA qualitative methodology was adopted. Twenty-four semi-structured interviews, direct observations, and informal conversations with starred restaurants, small wineries, and sommeliers were collected and analysed using an abductive approach.FindingsThe findings suggest that the sommelier acts as a contributor to the business relationship initiation between the small winery and the starred restaurant, performing several continuous, simultaneous, and bilateral roles toward both actors.Originality/valueThe study sheds light on the role of wine stewards in the B2B context and provides useful insights to close the theoretical gap between business relationship initiation and the role of third actors.","PeriodicalId":502211,"journal":{"name":"British Food Journal","volume":" October","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141669658","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Feasibility of adopting imperfect produce in on-site foodservice: expert opinions and consumer sensory discrimination","authors":"Nathan Jarvis, T. Legendre, R. Lee","doi":"10.1108/bfj-10-2023-0900","DOIUrl":"https://doi.org/10.1108/bfj-10-2023-0900","url":null,"abstract":"PurposeThis research aims to investigate the feasibility of imperfect produce use in the on-site foodservice management industry.Design/methodology/approachStudy 1 explored experts’ perspectives via expert interviews on the use of imperfect produce in on-site foodservice operations, acceptability, and willingness to choose imperfect produce. Study 2, a sensory discrimination test, was performed with 100 consumers.FindingsStudy 1 yielded seven themes with managerial recommendations: appearance perception, customer value perception, operational difficulties, concerns for the world, food safety concerns, corporate advantages, and implementation. Study 2 found that participants were willing to choose menu items prepared with imperfect produce over those prepared with perfect produce. The ability to taste differences depended on the type of produce; participants could not taste differences between tangerines but could taste differences between apples and pears.Research limitations/implicationsThe findings of this study suggested that the psychological barriers of imperfect produce impact managers’ perceptions and decision-making processes. It is recommended that operators communicate with consumers about imperfect produce, its waste reduction benefits, and its quality.Originality/valueThis study shows that taste perception could be influenced by how imperfectness is described. Thus, appropriate marketing strategies could improve consumer acceptance of imperfect produce.","PeriodicalId":502211,"journal":{"name":"British Food Journal","volume":" 39","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141673586","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Restaurant waiting staff's intention to dissuade customers from over-ordering: an extended theory of planned behaviour","authors":"Chieh Yun Yang, Libo Yan, Pengfei Ji","doi":"10.1108/bfj-01-2024-0114","DOIUrl":"https://doi.org/10.1108/bfj-01-2024-0114","url":null,"abstract":"PurposeThis study aims to validate the impact of waiting staff’s attitudes, subjective norms, and perceived behavioural control on customer dissuasion from over-ordering and identify their antecedents using an extended theory of planned behaviour.Design/methodology/approachWe selected three categories of restaurants (30 in total, including fine dining, casual dining, and fast food) in Macao and Zhuhai (China) for conducting the survey using a purposive sampling approach. The respondents were waiting staff who took customers’ orders in the past three months. In total, 393 valid responses were used for a structural-equation-modelling analysis.FindingsThe results show that restaurant waiting staff’s attitudes, subjective norms, and perceived behavioural control have positive effects on their intention to dissuade customers from over-ordering. Our study further reveals that perceived behavioural control is far more influential than attitudes and subjective norms on restaurant employees’ intentions to intervene with over-ordering. We also validate seven antecedents, including environmental concern and communication for attitudes, peer influence, supervisor influence, and organisational support for subjective norms, and self-efficacy and training for perceived behavioural control.Originality/valueThe food-waste literature tends to focus on consumers in home and restaurant settings and has paid scarce attention to the role of restaurant waiting staff in intervening in consumers’ waste behaviours. We fill in this research gap by revealing a formation mechanism for waiting staff’s intention to dissuade over-ordering.","PeriodicalId":502211,"journal":{"name":"British Food Journal","volume":" 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141676346","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"How influencer characteristics drive Gen Z behavioural intentions of selecting fast-food restaurants: mediating roles of consumer emotions and self-construal","authors":"Pratik Ghosh, Sonali Upadhyay, Vimal Srivastava, Rahul Dhiman, Larry Yu","doi":"10.1108/bfj-12-2023-1154","DOIUrl":"https://doi.org/10.1108/bfj-12-2023-1154","url":null,"abstract":"PurposeThis study measured influencer characteristics, consumer emotions, self-construal, and behavioural intentions of Gen Z consumers for selecting fast-food restaurants in India. A consumer behaviour model was conceptualized based on established theories.Design/methodology/approachA cross-sectional design was employed for hypothesis testing. Influencer characteristic perceptions, consumer emotions, self-construal, and behavioural intentions were measured for Gen Z consumers in Tier 1 cities in India using structural equation modelling.FindingsInfluencer characteristics significantly influenced behavioural intentions, consumer emotions, and self-construal in Gen Z consumers. Self-construal was also a significant predictor of behavioural intentions. Consumer emotions had a negative effect on behavioural intentions. Self-construal was a mediator between influencer characteristics and behavioural intentions and between consumer emotions and behavioural intentions. However, consumer emotions did not mediate the relationship between influencer characteristics and behavioural intentions.Practical implicationsMarketers can leverage these insights to design influencer campaigns that resonate with the emotions and self-construal of Gen Z consumers. Microinfluencers with characteristics that align with the target demographic’s emotions and self-perception can be strategically chosen.Originality/valueOnly a limited number of studies have investigated the influence of social media marketing on consumer behaviour within the fast-food industry, specifically with Gen Z consumers. This study sheds new light on the behavioural intention of Gen Z consumers predicted through influencer characteristics, consumer emotions, and self-construal through a conceptual model. The results support choosing microinfluencers and investing in them judiciously to promote fast-food businesses.","PeriodicalId":502211,"journal":{"name":"British Food Journal","volume":" 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141677844","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"“Target” versus “Non-target”: how free gift influences surplus food purchase intention","authors":"Yuexian Zhang, Xueying Wang","doi":"10.1108/bfj-01-2024-0053","DOIUrl":"https://doi.org/10.1108/bfj-01-2024-0053","url":null,"abstract":"PurposeFree gifts have become a commonly used marketing strategy. Nevertheless, whether free gifts can and how this strategy promotes the surplus food purchase intention remain a debated topic. This paper attempts to evaluate the effectiveness of offering free gifts (target and non-target products) in enhancing the purchase intention associated with surplus food.Design/methodology/approachCategorically, Studies 1 to 4 were performed to analyze the impact of the free gift on the surplus food purchase intention, explore the mediating role of perceived quality uncertainty and examine the moderating role of blind-box design and mental simulation.FindingsThe study findings indicate that the provision of non-target products as a free gift exerts a more pronounced influence on surplus food purchase intention as compared to offering a target product as a free gift. Evidently, perceived quality uncertainty serves as a mediating role, whereas blind-box design and mental simulation are identified as moderators in this process.Originality/valueThis paper compares the influences of various types of free gifts, namely target and non-target products, on surplus food purchase intention through perceived quality uncertainty, thereby enhancing the existing comprehension of free gifts and surplus food purchase intention. In addition, this article extends the boundary conditions of free gifts by investigating the moderating influence of blind-box design and mental simulation.","PeriodicalId":502211,"journal":{"name":"British Food Journal","volume":"50 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141683147","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The power of nostalgic emotion: how Hong Kong traditional tong sui influences generation Z's purchase intentions","authors":"Vicky Y. Chen, Kang-Lin Peng","doi":"10.1108/bfj-01-2024-0006","DOIUrl":"https://doi.org/10.1108/bfj-01-2024-0006","url":null,"abstract":"PurposeOf the studies covering culinary tourism and traditional culture, Generation Z remains an underexplored group despite being the primary consumers of future tourism. Research into young consumers’ motivations is hoped to clarify, protect, and sustain Hong Kong Tong sui among this generation. As such, this study focuses on Generation Z to understand the types of novel experiences Tong sui can create for them, and it is worth exploring in depth the diet that young people are interested in from the perspective of traditional food.Design/methodology/approachBased on Creswell’s guidelines for quantitative research, we investigated the relationships among multiple elements of Hong Kong Tong sui and Generation Z tourists. A corresponding questionnaire was designed to gather information for statistical analysis and contains five sections. The first part solicited basic respondent information. Sections 2–5 presented several key terms (nostalgic emotion, food authenticity, FCV, and purchase intention) to frame the questionnaire in terms of our hypotheses. Items were scored on 7-point Likert-type scales for ease of processing in SPSS 26.0.FindingsAll hypotheses were supported, with nostalgia having the most significant influence on Generation Z’s purchase intentions. Besides, young generations are willing to buy traditional food when exposed to the restaurants or enterprises have nostalgic elements and inspire nostalgia in consumer. Generation Z’s thoughts about food authenticity notably played a more significant role than FCV in terms of the nostalgia of traditional food. In addition, food authenticity and FCV were found to indirectly mediate the relationship between nostalgic emotion and purchase intention.Research limitations/implicationsExamining these types of campaigns geared toward Generation Z tourists to advertise traditional food has enriched this tactic’s applicability. The approach also constructs a foundation to scrutinize the appeal of traditional dishes among young consumer groups to potentially strengthen such food’s influence.Practical implicationsThis study highlights the importance of leveraging nostalgia and understanding the emotional connection that Generation Z has with traditional cuisine. It suggests that enterprises can develop new products or revive traditional recipes that cater to the nostalgic preferences of Generation Z. Marketing innovations, such as using social media influencers, can also be employed to create awareness and generate interest in traditional food. Traditional food can contribute to tourist destinations' promotion and differentiate them from competitors, boosting the tourism and catering industries and creating employment opportunities.Social implicationsThe promotion and preservation of traditional food can contribute to the preservation of cultural identity and heritage. By engaging local communities in culinary initiatives and fostering community pride, traditional food tourism can strengthen the conn","PeriodicalId":502211,"journal":{"name":"British Food Journal","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141686332","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}