British Food Journal最新文献

{"title":"Consumer preferences for commission rates in the online food delivery industry: a willingness-to-pay approach","authors":"J. Grashuis, Ye Su, Pei Liu","doi":"10.1108/bfj-09-2023-0847","DOIUrl":"https://doi.org/10.1108/bfj-09-2023-0847","url":null,"abstract":"PurposeFood service establishments and online food delivery companies use a revenue share model based on a commission rate. Because of the asymmetry of bargaining power, many food service establishments are vulnerable to a high commission rate. What is missing in the ongoing discussion about the revenue share model is the perspective of food consumers, who are the third party in the multi-sided market.Design/methodology/approachWithin a willingness-to-pay (WTP) framework, we study if food consumers have preferences for the commission rate charged by food delivery companies to food service establishments. With 456 random consumers in the United States, we conduct a controlled experiment in which information is used as treatment in two groups. In the first group, the provided information only relates to the revenue share model (i.e. economic). In the second group, participants also received information about price control initiatives (i.e. economic and political).FindingsBased on WTP-space mixed logit model results, there is a significant effect of information on preferences for the commission rate. While participants in the control group exhibited no aversion to the commission rate, participants who received treatment had a significant and negative WTP. The magnitude of the effect is estimated at -$1.08 for participants in the first treatment and -$2.28 for participants in the second treatment.Originality/valueTo date there is no applied research on the preferences of consumers in the online food order and delivery industry with respect to upstream conditions (i.e. commission rates).","PeriodicalId":502211,"journal":{"name":"British Food Journal","volume":"16 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140676532","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":"Sensory-directed approach to explore cider typicity: the case of ciders from the Canary Islands (Spain)","authors":"Roberto Salvatore Di Fede, M. González-Hernández, E. Parga-Dans, P. Alonso González, Purificación Fernández-Zurbano, María Cristina Peña del Olmo, M. Sáenz-Navajas","doi":"10.1108/bfj-06-2023-0531","DOIUrl":"https://doi.org/10.1108/bfj-06-2023-0531","url":null,"abstract":"PurposeThe main aim of this study is to characterise and identify specific chemo-sensory profiles of ciders from the Canary Islands (Spain).Design/methodology/approachCommercial samples of Canary ciders were compared to ciders from the Basque Country and Asturias. In total, 18 samples were studied, six for each region. The analysis comprised their sensory profiling and chemical characterisation of their polyphenolic profile, volatile composition, conventional chemical parameters and CIELAB colour coordinates. In parallel, the sensory profile of the samples from the Canary Islands was first compared with their Basque and Asturian counterparts by labelled sorting task. Then, their specific aroma profile was characterised by flash profile. Further quantification of sensory-active compounds was performed by GC–MS and GC-FID to identify the volatile compounds involved in their aroma profile.FindingsResults show that Canary ciders present a specific chemical profile characterised by higher levels of ethanol, and hydroxycinnamic acids, mainly t-ferulic, t-coumaric and neochologenic acids, and lower levels of volatile and total acidity than their Asturian and Basque counterparts. They also present a specific aroma profile characterised by fruity aroma, mainly fruit in syrup and confectionary, and sweet flavours related to their highest levels of vinylphenols formed by transformation of hydroxycinnamic acids.Originality/valueAn integrated strategy to explore the typicity of the currently existing Canary ciders in the market was developed. The results are important in that they will help other regions to identify specific typical chemo-sensory profiles and to promote the creation of certifications supporting regional typicity.","PeriodicalId":502211,"journal":{"name":"British Food Journal","volume":"96 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140695195","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":"Discovering the conceptual building blocks of blockchain technology applications in the agri-food supply chain: a review and research agenda","authors":"Soraya González-Mendes, Sara Alonso-Muñoz, Fernando García-Muiña, Rocío González-Sánchez","doi":"10.1108/bfj-06-2023-0517","DOIUrl":"https://doi.org/10.1108/bfj-06-2023-0517","url":null,"abstract":"PurposeThis paper aims to provide an overview of the application of blockchain to agri-food supply chains, including key issues and trends. It examines the state of the art and conceptual structure of the field and proposes an agenda to guide future research.Design/methodology/approachThis article performs a bibliometric analysis using VOSviewer software on a sample of 205 articles from the WoS database to identify research trend topics.FindingsThe number of publications in this area has increased since 2020, which shows a growing research interest. The research hotspots are related to the integration of blockchain technology in the agri-food supply chain for traceability, coordination between all actors involved, transparency of operations and improvement of food safety. Furthermore, this is linked to sustainability and the achievement of the sustainable development gtoals (SDGs), while addressing key challenges in the implementation of blockchain-based technologies in the agri-food supply chain.Practical implicationsThe application of blockchain in the agri-food supply chain may consider four key aspects. Firstly, the implementation of blockchain can improve the traceability of food products. Secondly, this technology supports sustainability issues and could avoid disruptions in the agri-food supply chain. Third, blockchain improves food quality and safety control throughout the supply chain. Fourthly, the findings show that regulation is needed to improve trust between stakeholders.Originality/valueThe paper provides a comprehensive overview of the blockchain phenomenon in the agri-food supply chain by optimising the search criteria. Moreover, it serves to bridge to future research by identifying gaps in the field.","PeriodicalId":502211,"journal":{"name":"British Food Journal","volume":"41 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140694911","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":"More than a mere cup of bubble tea: how does perceived luxuriousness affect the intentions to revisit?","authors":"K. Koay, Mei Kei Leong","doi":"10.1108/bfj-12-2023-1152","DOIUrl":"https://doi.org/10.1108/bfj-12-2023-1152","url":null,"abstract":"PurposeThis study aims to investigate the influence of perceived luxuriousness on consumers’ revisit intentions via the mediating effects of positive and negative emotions based on the Stimulus-Organism-Response (SOR) model. In this context, “luxuriousness” specifically refers to the richness of furnishings, including the visual allure of aesthetic design and the surrounding cues.Design/methodology/approachA quantitative approach using a survey method is employed to analyse the collected 289 data from consumers of bubble tea. Partial least squares structural equation modelling is chosen as the main analytical approach to examine the research model.FindingsThe results showed that perceived luxuriousness has a significant positive influence on positive emotion and a significant negative influence on negative emotion. Furthermore, positive emotion positively affects revisit intentions, whereas negative emotion negatively affects revisit intentions. Positive emotion mediates the relationship between perceived luxuriousness and revisit intentions, but negative emotion does not.Originality/valueIn terms of theoretical contributions, this study contributes to the SOR model by exploring the influence of perceived luxuriousness on revisit intentions via the mediating effects of emotions in the bubble tea context, which has not been previously examined by past studies. In terms of managerial implications, this study provides insights into how to leverage the element of luxury to encourage consumers to revisit bubble tea stores.","PeriodicalId":502211,"journal":{"name":"British Food Journal","volume":"6 13","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140712151","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":"Toddy trends and the organic conundrum: a closer look at consumer behaviour with decision tree","authors":"Likhil Sukumaran, R. Majhi","doi":"10.1108/bfj-10-2023-0869","DOIUrl":"https://doi.org/10.1108/bfj-10-2023-0869","url":null,"abstract":"PurposeThis study aims to explore and understand the challenges and opportunities presented by the rising demand for organic products in the context of toddy consumption and marketing.Design/methodology/approachThis research examines consumer behaviour and decision-making patterns using decision tree analysis. A survey questionnaire based on established theories was distributed to individuals above the legal drinking age of 23 in Kerala, India, using purposive and random sampling.FindingsThe study found that people's fondness for toddy shop food plays a crucial role in their food choices. When the fondness is low, subjective norms can override personal preferences. But when the fondness is high, individual perceptions take precedence.Originality/valueUsing machine learning techniques, we created a compass to guide marketing strategies and cultural preservation efforts in toddy shops by considering the complex factors that influence consumer decisions.","PeriodicalId":502211,"journal":{"name":"British Food Journal","volume":" 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140209961","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":"Research on the matching effect between advertising appeal and product type on the purchase intention of organic food","authors":"Jiayuan Zhao, Hong Huo, Sheng Wei, Chunjia Han, Mu Yang, Brij B. Gupta, Varsha Arya","doi":"10.1108/bfj-11-2023-1016","DOIUrl":"https://doi.org/10.1108/bfj-11-2023-1016","url":null,"abstract":"PurposeThe study employs two independent experimental studies to collect data. It focuses on the matching effect between advertising appeals and product types. The Elaboration Likelihood Model serves as the theoretical framework for understanding the cognitive processing involved in consumers' responses to these advertising appeals and product combinations.Design/methodology/approachThis paper aims to investigate the impact of advertising appeals on consumers' intentions to purchase organic food. We explored the interaction between advertising appeals (egoistic vs altruistic) and product types (virtue vs vice) and purchase intention. The goal is to provide insights that can enhance the advertising effectiveness of organic food manufacturers and retailers.FindingsThe analysis reveals significant effects on consumers' purchase intentions based on the matching of advertising appeals with product types. Specifically, when egoistic appeals align with virtuous products, there is an improvement in consumers' purchase intentions. When altruistic appeals match vice products, a positive impact on purchase intention is observed. The results suggest that the matching of advertising appeals with product types enhances processing fluency, contributing to increased purchase intention.Originality/valueThis research contributes to the field by providing nuanced insights into the interplay between advertising appeals and product types within the context of organic food. The findings highlight the importance of considering the synergy between egoistic appeals and virtuous products, as well as altruistic appeals and vice products. This understanding can be strategically employed by organic food manufacturers and retailers to optimize their advertising strategies, thereby improving their overall effectiveness in influencing consumers' purchase intentions.","PeriodicalId":502211,"journal":{"name":"British Food Journal","volume":"52 52","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140231248","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 did the COVID-19 pandemic impact consumers’ food safety knowledge, attitudes and practices? A multi-country study on the omicron variant","authors":"Tarek Ben Hassen, Hamid El Bilali, M. Allahyari, Siniša Berjan, Tareq Osaili, Drago Cvijanovic, Aleksandra Despotovic, D. Šunjka","doi":"10.1108/bfj-02-2023-0090","DOIUrl":"https://doi.org/10.1108/bfj-02-2023-0090","url":null,"abstract":"PurposeThe COVID-19 pandemic is not a foodborne infectious disease, but it has dramatically impacted food safety practices worldwide due to its potential for transmission through contaminated surfaces and food. Accordingly, the Omicron variant seems to have affected food-related activities and behaviours and disturbed food supply networks since its appearance in November 2021. Hence, this paper aims to assess how the Omicron variant impacted food safety knowledge, attitudes and practices amongst adult consumers in five countries: Bosnia and Herzegovina, North Macedonia, Serbia, Montenegro and Russia.Design/methodology/approachThe study is based on an online survey. The questionnaire was developed and revised based on previous research on the impact of previous COVID-19 waves on food-related activities in several countries. The questionnaire was distributed through the SurveyMonkey platform from January 15 to February 25, 2022. It consisted of 29 multiple-choice and one-option questions organised into three sections. A total of 6,483 valid responses were received. Statistical Package for Social Sciences (SPSS) version 25.0 was used to analyse the survey results.FindingsAccording to the survey findings, food safety practices evolved during the Omicron wave in the studied countries. Firstly, less than half of the sample used a face mask whilst purchasing food. Secondly, regarding food safety knowledge, the survey results suggest that there is still a lack of knowledge in the studied countries. Thirdly, the survey indicates a lack of knowledge amongst the respondents regarding food safety attitudes. For instance, more than a third of the sample (34.4%) are unsure whether the COVID-19 virus can be transmitted through food. These results are surprising and alarming, especially considering that our sample has a higher education than the population of the studied countries.Research limitations/implicationsThe main limitation of this research is the sample bias. Survey participants were randomly chosen, enrolled voluntarily and not rewarded. As a result, the questionnaire was self-administered and completed exclusively by people motivated by an interest in the topic. Consequently, our survey does not represent the general population of the studied countries. People with a high degree of education and women, for example, were overrepresented in our sample.Originality/valueThis study is unique in that it is the first to gather information and analyse people’s perceptions of the effects of the Omicron variant on food safety. As a result, the findings of this survey offer a solid basis for future investigations into the impact of the pandemic on food safety in the Balkan region and Russia. This study can help further understand the changes during the COVID-19 pandemic. It provides crucial insights that can be used to guide future decision-making and policy development regarding improving food safety practices. This and other future studies will be a foundatio","PeriodicalId":502211,"journal":{"name":"British Food Journal","volume":"13 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140243833","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":"Effect of stress coping strategies on comfort foods consumption: evidence from older Americans","authors":"Anyuan Shen, Shuguang Liu","doi":"10.1108/bfj-12-2023-1119","DOIUrl":"https://doi.org/10.1108/bfj-12-2023-1119","url":null,"abstract":"PurposeComfort foods consumption and linkages to stress coping strategies have received little attention in the business research on food products and services. This paper aims to explore comfort foods consumption among older Americans and how stress-coping strategies are related to their consumption frequency and variety of comfort foods.Design/methodology/approachOlder Americans aged 50–99 years (N = 1,428) in the Health and Retirement Study were surveyed on their frequency and variety of comfort foods consumption and their consumption coping strategies. Data were analyzed and regression models were estimated.FindingsDemographically, baby boomer, male, and non-Hispanic whites reported higher frequency and variety of comfort foods consumption. Comfort foods consumption in frequency and variety was significantly higher (lower) when “eat more” (“use alcohol”) was the endorsed coping strategy.Originality/valueResearch findings furthered research on the consumption of comfort foods among older American adults and added new insights into their coping behavior, both of which may help businesses be more targeted in serving comfort foods to the mature market and the public sector to tailor their services to older adults.","PeriodicalId":502211,"journal":{"name":"British Food Journal","volume":"29 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140248870","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":"Effectiveness of pictorial warnings on food fat content: consumers’ perception and neurological responses","authors":"Luigi Piper, Lucrezia Maria de Cosmo, M. I. Prete, A. Mileti, G. Guido","doi":"10.1108/bfj-02-2023-0123","DOIUrl":"https://doi.org/10.1108/bfj-02-2023-0123","url":null,"abstract":"PurposeThis paper delves into evaluating the effectiveness of warning messages as a deterrent against excessive fat consumption. It examines how consumers perceive the fat content of food products when presented with two distinct label types: (1) a textual warning, providing succinct information about the fat content, and (2) a pictorial warning, offering a visual representation that immediately signifies the fat content.Design/methodology/approachTwo quantitative studies were carried out. Study 1 employed a questionnaire to evaluate the efficacy of textual and pictorial warning messages on high- and low-fat food products. Similarly, Study 2 replicated this comparison while incorporating a neuromarketing instrument to gauge participants’ cerebral reactions.FindingsResults indicate that pictorial warnings on high-fat foods significantly deter consumers’ purchasing intentions. Notably, these pictorial warnings stimulate the left prefrontal area of the cerebral cortex, inducing negative emotions in consumers and driving them away from high-fat food items.Originality/valueWhile the influence of images over text in shaping consumer decisions is well understood in marketing, this study accentuates the underlying mechanism of such an impact through the elicitation of negative emotions. By understanding this emotional pathway, the paper presents fresh academic and managerial perspectives, underscoring the potency of pictorial warnings in guiding consumers towards healthier food choices.Highlights Textual warnings do not seem to discourage high-fat product consumption.A pictorial warning represents the fat content of an equivalent product.Pictorial warnings decrease the intention to purchase a high-fat product.Pictorial warnings determine an increase in negative emotions.","PeriodicalId":502211,"journal":{"name":"British Food Journal","volume":"19 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140248661","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":"Exploring the dynamics of bigdata adoption in the Indian food industry with fuzzy analytical hierarchical process","authors":"Jayati Singh, Rupesh Kumar, Vinod Kumar, Sheshadri Chatterjee","doi":"10.1108/bfj-01-2024-0012","DOIUrl":"https://doi.org/10.1108/bfj-01-2024-0012","url":null,"abstract":"PurposeThe main aim of this study is to identify and prioritize the factors that influence the adoption of big data analytics (BDA) within the supply chain (SC) of the food industry in India.Design/methodology/approachThe study is carried out in two distinct phases. In the first phase, barriers hindering BDA adoption in the Indian food industry are identified. Subsequently, the second phase rates/prioritizes these barriers using multicriteria methodologies such as the “analytical hierarchical process” (AHP) and the “fuzzy analytical hierarchical process” (FAHP). Fifteen barriers have been identified, collectively influencing the BDA adoption in the SC of the Indian food industry.FindingsThe findings suggest that the lack of data security, availability of skilled IT professionals, and uncertainty about return on investments (ROI) are the top three apprehensions of the consultants and managers regarding the BDA adoption in the Indian food industry SC.Research limitations/implicationsThis research has identified several reasons for the adoption of bigdata analytics in the supply chain management of foods in India. This study has also highlighted that big data analytics applications need specific skillsets, and there is a shortage of critical skills in this industry. Therefore, the technical skills of the employees need to be enhanced by their organizations. Also, utilizing similar services offered by other external agencies could help organizations potentially save time and resources for their in-house teams with a faster turnaround.Originality/valueThe present study will provide vital information to companies regarding roadblocks in BDA adoption in the Indian food industry SC and motivate academicians to explore this area further.","PeriodicalId":502211,"journal":{"name":"British Food Journal","volume":"100 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140260860","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}