British Food Journal最新文献

{"title":"Consumer perception and willingness to pay for packaged asaana: a traditional drink in Ghana","authors":"F. Nimoh, Stephen Prah, Fred Yamoah, Doreen Agyei","doi":"10.1108/bfj-04-2023-0282","DOIUrl":"https://doi.org/10.1108/bfj-04-2023-0282","url":null,"abstract":"PurposeIn view of the increasing trend in food policies targeting the promotion of consumer interest in locally produced foods and growing developments in willingness-to-pay (WTP) methodologies, the authors investigate consumer preference for packaged traditional drink asaana.Design/methodology/approachThe study used a simple random sample of 336 consumers to draw on perception index and contingent valuation methods to evaluate consumers' perceptions of the attributes of packaged asaana – a traditional maize-based beverage produced in Ghana (also known as Ghana Coca-Cola). A tobit regression model was employed to analyze consumers’ WTP for the product.FindingsAnalyzing the factors that influence consumers' WTP for packaged asaana using the tobit regression model, the study established the existence of positive health and nutrition, economic benefits and purchasing decision-making perceptions for asaana. While the results further showed that consumers are willing to pay a premium for well-packaged asaana, demographics such as age, income level, labeling, price of the product and savings were found to exert significant influence on consumers’ WTP for packaged asaana. Salient recommendations for food processors and relevant government agencies and food policy implications are identified.Research limitations/implicationsComprehending WTP provides valuable understanding regarding consumer qualms, actions and WTP for more secure traditional drinks and an examination of how the different factors that influence WTP for local beverages help boost local beverage production and guarantee employment.Practical implicationsAnalyzing WTP data for traditional drinks reveals important implications for production, marketing and public health policies. Certification systems for traditional beverages may be beneficial, and the findings can be used to create public awareness campaigns about the safety of local drinks.Originality/valueAssessing the WTP among Ghanaian consumers for traditional drinks, specifically asaana, is a ground-breaking study. The contingent evaluation (CE) and tobit regression approaches utilized in this research are strong, and the results obtained can guide decisions related to traditional drink production, marketing and the development of public health policies.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":"40 24","pages":""},"PeriodicalIF":3.3,"publicationDate":"2023-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138602152","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"经济学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Technical-economic evaluation of lipo- and water-soluble fractions from annatto seeds by green technology","authors":"Simone Alves Monteiro da Franca, Rodrigo Nunes Cavalcanti, M. Madruga, Deyse Alves Pereira, C. Grisi, Marciane Magnani, Geany T.S. Pedrosa, Carolina Lima Cavalcanti de Albuquerque","doi":"10.1108/bfj-01-2023-0046","DOIUrl":"https://doi.org/10.1108/bfj-01-2023-0046","url":null,"abstract":"PurposeThe objective of this study was to evaluate the technical-economic process efficiency of obtaining simultaneous lipo-soluble (LSF) and water-soluble (WSF) fractions from annatto seeds.Design/methodology/approachThe batches of annatto seeds were submitted to the refrigerated solid-liquid extraction process in four stages: pre-extraction, aqueous extraction, separation by decantation and filtration. After that, LSF and WSF from annatto seeds were obtained. The process efficiency and the quality of LSF and WSF were analyzed in terms of average yield and bioactive compounds (bixin, norbixin, phenolics and flavonoids) and their antioxidant and antimicrobial activities. Furthermore, they were economically evaluated in terms of costs of manufacturing and profitability parameters.FindingsThe process was efficient in terms of overall average yield (LSF = 8.68% and WSF = 2.76%) (w/w) and in terms of quality, mainly with higher average yields of bixin (82.34% in LSF) and norbixin (29.59% in WSF) (w/w). The concentration of bioactive compounds in the fractions promoted an increase in inhibiting free radicals (DPPH* and ABTS*+) and in the ferric-reducing power (FRAP). LSF showed a minimum inhibitory concentration of 0.06 mg mL-1 for S. aureus and 0.13 mg mL-1 for S. Typhimurium and S. Enteritidis. The lowest manufacturing costs were obtained for the LSF due to its higher extraction yield compared to the WSF. Plants on an industrial scale of 100 and 1000 L were considered economically viable, with a return on investment of 5 and 2 years.Originality/valueThus, fractions (WSF and LSF) can be applied as natural additives, as sources of bioactive compounds for nutraceutical and/or pharmaceutical, and in the development of other innovative processes. These results have practical applicability for pharmaceutical and food industry.Highlights Green processing of annatto seeds obtains fractions rich in antioxidant compounds.Efficiently presents a high yield of bixin and other bioactive compounds.Effective in concentrating compounds that inhibit microbial growth.Fractions are more accessible sources of bioactive compounds for isolation.Cost of manufacturing (COM) and profitability are studied.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":"85 10","pages":""},"PeriodicalIF":3.3,"publicationDate":"2023-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138604419","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"经济学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Digital transformation: a challenging opportunity for the food industry companies","authors":"Magdalena Marczewska","doi":"10.1108/bfj-01-2023-0065","DOIUrl":"https://doi.org/10.1108/bfj-01-2023-0065","url":null,"abstract":"PurposeCommon availability of digital technologies encouraged companies in almost all industries to focus on exploring various ways of benefiting from their adoption and thus taking steps toward their digital transformation. This paper aims to describe the digital transformation of small and medium enterprises (SMEs) as a challenging opportunity and identify ways in which companies from the food industry address it.Design/methodology/approachThe paper presents empirical evidence based on a case study of the Polish freeze-drying market and companies operating on it. This study adopted a single case study research method to describe the digital transformation journey of SMEs. The sample constitutes a single sectoral case study with more than one unit of analysis – sixteen companies. The undertaken approach follows an embedded case study design and allows for an extensive and multidimensional analysis of rich empirical data.FindingsThe results of this analysis allowed to identify four significant trends describing human resources involvement in the digital transformation of freeze-drying companies in Poland (i.e. visionary top-down, cooperative task-oriented, persuasive bottom-up, chaotic), a detailed catalog of outcomes of digital transformation from the perspective of food industry companies grouped in seven categories and a list of main barriers to digital transformation.Originality/valueThis paper contributes to expanding knowledge on the practices of food industry companies in addressing challenges posed by the development of information technology and the dynamically changing environment after the COVID-19 pandemic. It contributes further to the discussion related to context-, industry- and country-specific barriers to digital transformation, identifying time-related constraints as an essential barrier to digital transformation.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136229683","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"经济学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Reducing food waste by simply measuring it: insights from interventions to reduce household food waste","authors":"Gabriel Jäger Ramos, João Augusto Rossi Borges, Carla Heloisa de Faria Domingues, Erica van Herpen","doi":"10.1108/bfj-02-2023-0092","DOIUrl":"https://doi.org/10.1108/bfj-02-2023-0092","url":null,"abstract":"Purpose Overcooking and overbuying are two main causes of food waste in households. Therefore, this study tests whether two interventions, aimed at cooking planning versus purchasing planning, can reduce food waste in households by using self-report direct measurements. Because measuring household food waste can impact how much food is wasted, the effects of the mere measurement of household food waste over time were assessed as well. Design/methodology/approach A sample of 80 households was distributed into three groups (control, purchasing planning and cooking planning) and their household food waste was weighed over a period of 166 days. After the first 91 days, behavioral interventions were delivered to purchasing planning and cooking planning groups. Repeated measures ANOVA, linear regression and a two-level mixed model were used for data analysis. Findings Results showed that the interventions were not effective in influencing the participants to reduce household food waste beyond the reduction in the control group. However, there is evidence of a mere measurement effect that caused household food waste reduction over time. Originality/value This study's experimental period is longer than most of the studies that tested behavioral interventions for household food waste reduction. This enabled the authors to assess the effects of repeated measurement and discover that measurement alone can bring behavioral change.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":"7 6","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136228706","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"经济学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Understanding the use of travel and restaurant platforms through the UTAUT2 model","authors":"María García de Blanes Sebastián, Alberto Azuara Grande, José Ramón Sarmiento Guede","doi":"10.1108/bfj-07-2023-0636","DOIUrl":"https://doi.org/10.1108/bfj-07-2023-0636","url":null,"abstract":"Purpose Reservation of travel and leisure services through the digital environment has gained a growing role in society, influencing the revolution of the sector. It needs to be noted that there is a considerable lack of formal approaches to the identification of factors for the positive reception and use of these digital tools. For this reason, it is necessary to establish the main factors influencing the adoption and use of digital travel and restaurant platforms (TRPs), adding to the theoretical model two new factors: trust and word-of-mouth (WOM). This paper aims to discuss the aforementioned ideas. Design/methodology/approach A theoretical model has been proposed, based on the extended unified theory of acceptance and use of technology (UTAUT2). Data collection was conducted through an online survey, in which 331 responses were compiled. Data obtained were analysed using structural equation modelling (SEM) with AMOS v27 software. Findings The results show that performance expectancy and WOM have a significant impact on the adoption of TRPs. However, it was found that effort expectancy, social influence, facilitating conditions, trust and price/value are not significant variables. Social implications This research confirms that WOM communication positively influences the use of TRPs, facilitating various aspects for restaurant customers, including reducing wait times, streamlining the ordering process for allergic and intolerant customers, enhancing loyalty programs, order management and the opportunity to provide a personalised experience. Originality/value This study is the first to incorporate WOM variable into the extended UTAUT2 model applied to TRPs. Through a literature review, it has paved the way for significant future research directions that have not been adequately addressed by the scientific community, including the adoption and usage of food delivery platforms and online review platforms, as well as the behaviour of disabled customers towards these platforms.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":"53 19","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134993648","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"经济学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Perception bias, social embedding and consumer willingness to pay for chilled pork packaging: empirical analysis based on multiple experiments","authors":"Jiehong Zhou, Fei Han, Xiaoyu Han, Zhen Yan","doi":"10.1108/bfj-02-2023-0096","DOIUrl":"https://doi.org/10.1108/bfj-02-2023-0096","url":null,"abstract":"Purpose The paper proposes a research method to verify the perception bias of consumers on the freshness preservation effects of vacuum packaging (VP) and modified atmosphere packaging (MAP) chilled pork packages, the influence of “sensory experience” on correcting consumers' perception bias of packaging performance and willingness-to-pay (WTP) enhancement channels. Design/methodology/approach Using data from 458 and 188 participants who completed the contingent valuation method (CVM) and auction experiment, respectively, the study aimed to uncover consumers' packing quality perception bias and WTP, and investigated the societal factors that contribute to variations in WTP. Findings The CVM experiment revealed that although consumers' high perception bias rate toward MAP to maintain freshness, as compared to lab test results, came along with low WTP premium to cost rate with sensory experience in the auction experiment, the proportion of consumers with quality perception bias decreased from 49.85% to 34.46%, while the WTP premium to cost rate for MAP increased largely by 36.7%. Perceptive embedding has a positive effect on chilled pork packaging WTP, while normative embedding decreases WTP. Originality/value The findings emphasize the need of public policies to promote positive consumption attitudes, while whittling the negative consumption norms, to increase the WTP for packaged child pork and promote the chilled pork market formation.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":"53 18","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134993649","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"经济学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Factors influencing consumers' continued use of food delivery apps in the post-pandemic era: insights from Saudi Arabia","authors":"Salma S. Abed","doi":"10.1108/bfj-12-2022-1141","DOIUrl":"https://doi.org/10.1108/bfj-12-2022-1141","url":null,"abstract":"Purpose This research empirically studies consumers' continued intention to use mobile food delivery applications (apps) during the post-pandemic era in Saudi Arabia. Design/methodology/approach Using the unified theory of adoption and use of technology 2 (UTAUT2) as a theoretical model, this study collected data from a survey of 304 Saudi Arabian consumers. Structural equation modelling (SEM) was used to examine the proposed model and its hypotheses. Findings Social influence and performance expectancy (PE) had the strongest effects on the intention to continue using mobile food delivery apps in the post-pandemic era. In addition, effort expectancy (EE) significantly influenced PE regarding the adoption of food delivery apps. Meanwhile, EE was not an important predictor of the continued intention to use mobile food delivery apps in Saudi Arabia. Originality/value This study enriches the literature on consumers' continued intention to use food delivery apps in the post-pandemic era, a subject that has rarely been studied. In addition, this study expands the theoretical potential of the UTAUT2 model by examining the role of trust in continued intention and the effect of PE on EE in the adoption of food delivery apps during the post-pandemic era in Saudi Arabia.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":"107 47","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135138152","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"经济学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Differentiating emotions in the theory of planned behaviour: evidence of improved prediction in relation to sustainable food consumerism","authors":"Mara Martini, Francesco La Barbera, Susanna Schmidt, Chiara Rollero, Angela Fedi","doi":"10.1108/bfj-05-2023-0357","DOIUrl":"https://doi.org/10.1108/bfj-05-2023-0357","url":null,"abstract":"Purpose The theory of planned behaviour (TPB) and its extensions are often used to explain intentions to perform sustainable behaviours. Emotions can provide the impetus for action and should be considered in high-involvement situations, such as sustainable food purchase decisions. Therefore, the aim of this research work was to investigate whether the addition of different types of emotions (self-related, social and pro-active) to the TPB main constructs – attitude (ATT), subjective norm (SN) and perceived behavioural control (PBC) – improves the explanation of intention to make two sustainable food purchase choices: purchase Fairtrade (FT) products and purchase through solidarity purchasing groups (SPGs). Design/methodology/approach The present investigation was conducted by two studies using online questionnaires and focussing on purchasing FT food products (Study 1) and purchasing food through SPGs (Study 2). Stepwise regression models were run to explain the intention to purchase FT products (Study 1; N = 240) and the intention to purchase through SPGs (Study 2; N = 209). Findings Results show that emotions increase the predictive validity of the TPB model. The study also highlights the importance to distinguish between different types of emotions. Amongst those considered in both studies, only pro-active emotions play a significant role in predicting food purchasing intention. Results encourage further investigation of the role of emotions in TPB-based models for predicting sustainable food purchase choices. Research limitations/implications The measurement of the three classical antecedents of the TPB model (ATT, SNs and PBC) performed by single items can be considered the main limitation of this work. In future research, instruments made up of more items measuring these three theoretical dimensions should be used. In addition, it would be important to conduct an analysis of the beliefs that determine ATTs, norms and perceived control. Originality/value Different from previous studies that considered emotions in extension of the TPB model to explain sustainable behaviours, the present work separately analysed the role of three different kinds of emotions (self-related, social and pro-active) in explaining sustainable food behaviours.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":"52 11","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135929619","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"经济学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Counteracting noncommunicable diseases with front-of-pack nutritional labels' informativeness: an inquiry into the effects on food acceptance and portions selection","authors":"Marco Francesco Mazzù, Angelo Baccelloni, Simona Romani","doi":"10.1108/bfj-04-2023-0285","DOIUrl":"https://doi.org/10.1108/bfj-04-2023-0285","url":null,"abstract":"Purpose Front-of-pack nutritional labels have been extensively studied to support consumers in making healthier and more informed food choices. However, existing research has gathered conflicting evidence about which category of label, nutrient-specific or summary labels, is more effective. As a result, the European Union has postponed its decision on selecting a unified label to collect additional information. This study specifically focusses on individuals with noncommunicable diseases, an overlooked yet relevant segment of consumers who can significantly benefit from the proper use of nutritional labels in their self-care. Design/methodology/approach In a sequence of three studies grounded in the front-of-pack acceptance model and focussing on customers with specific noncommunicable diseases, the authors examined the different effects of the NutrInform Battery and Nutri-Score on food acceptance and portion selection. This research involved the use of structural equation modelling and ANOVA and was conducted with a cumulative sample of 2,942 EU adults, residing in countries with or without previous exposure to nutritional labels. Findings The results suggest that among individuals with noncommunicable diseases, nutrient-specific labels are perceived as more useful and easier to use. They also generate a better attitude towards the usage of nutritional labels and are more effective in nudging those consumers towards a proper selection of portions. Social implications The results provide valuable insights into how front-of-pack nutritional labels can impact the food choices of individuals with noncommunicable diseases and have implications for public health policies. Originality/value Investigation of the effects of NutrInform Battery and Nutri-Score on consumers with noncommunicable diseases, an area currently under-researched.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":"251 ","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135976609","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"经济学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The influence of trust for sustainable agri-food production: empirical evidence of a mariculturist supply chain in Southern Brazil","authors":"Michel Tavares Quinteiro Milcent Assis, Maria Raquel David Pereira Ventura Lucas, Maria Matos Rainho","doi":"10.1108/bfj-08-2022-0734","DOIUrl":"https://doi.org/10.1108/bfj-08-2022-0734","url":null,"abstract":"PurposeThe purpose of this work is to study the relationships of trust in a local agri-food supply chain in Southern Brazil. In an unsustainable context, where the number of mariculturists is decreasing, the authors seek to identify what the factors are and how they contribute to this problem, as well as find solutions aimed at the sustainability of that chain.Design/methodology/approachThe authors carried out qualitative research with 15 semi-structured interviews that took place in the year 2021. The thematic analysis of the results applied the IRAMUTEQ software and the assessment of the narratives was guided by prior thematic analysis.FindingsThe supply chain under investigation requires better organisation. Communication and interpersonal trust proved important in the relationship between producers and control bodies. The university, as a seed supplier, needs predictability and efficiency to convey inter-organisational trust. Informal relationships are interpersonal and extremely trust-based and inter-organisational trust increases the performance of establishments and promotes the development of innovative structures. Furthermore, in crisis periods interpersonal trust increases.Practical implicationsThe results allow policymakers to plan better their actions and build more effective tactics in order to reach sustainable development. This work is also important for stakeholders and managers, as it guides improvements in management, governance and sustainability of agri-food supply chains.Originality/valueAn unprecedented research was done on the studied supply chain, knowing the relationships of trust among them, identifying peculiar partnerships and recognising some constructs and outcomes of trust.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":"1 3","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136105882","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"经济学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}