British Food Journal

Attar, Razaz Waheeb; Shanmugam, Mohana; Hajli, Nick

2021 British Food Journal

doi: 10.1108/bfj-08-2020-0755

Social media is still influencing consumers and is extending social commerce (S-Commerce) use. Different social media activities can influence the users' trust and e-satisfaction at different levels, which in turn influence the purchase intentions. This is evident for the food and beverage industry as S-Commerce mediated by social media can help realise a shorter time to market and meet buyer demands. In addition, credibility factors may influence trust and purchase intentions. Understanding the various factors of influence such as social constructs, namely ratings, reviews and referrals; design constructs such as credibility and features and behavioural constructs such as trust, satisfaction and motivation; and analysing the relationship between these factors and how they influence purchase intentions can provide deeper insights into S-Commerce research, decision-making process and purchase intentions particularly from a food and beverage context.Design/methodology/approachDrawing on trust through social media activities and surface credibility as well as e-commerce satisfaction, the authors have proposed a research model to investigate the purchase intention of consumers in S-Commerce platforms. Survey data were collected from six countries in Asia and analysed using SEM-PLS.FindingsResults indicated that both trust and surface credibility significantly influence e-commerce satisfaction leading to purchase intention. Furthermore, surface credibility, which is a novel predictor for purchase intention in S-Commerce context, is highly significant on e-commerce satisfaction. Besides, encouraged by surface credibility, it was identified that trust significantly affects e-commerce satisfaction and results in purchase intention. This research adds contribution to theory and practice in S-Commerce stream as discussed at the end of the paper.Originality/valueThe results of this research contribute to the S-Commerce literature and have practical implications for practitioners in the food and beverage industry. As such, focussing on these constructs, this paper analyses the relationship between the social media activities, trust, e-commerce satisfaction, surface credibility and intention to buy.

Aqueveque, Claudio; Rodrigo, Pablo

2021 British Food Journal

doi: 10.1108/bfj-03-2020-0252

The purpose is to evaluate the effect of positive and negative traditional word-of-mouth (PWOM and NWOM) on price-based quality perceptions of middle-range wine (price comprised between US$4 and US$12), considering the moderator role of type of relationship between source and receiver –in terms of the strength-of-tie – and the wine expertise of the source.Design/methodology/approachA between-subjects experimental design was employed to test the hypotheses. The dependent variable, perceived quality, was analysed using analysis of variance (ANOVA) and independent samples t-tests.Findings(1) WOM significantly affects price-based wine quality perceptions only when the source is perceived as expert, and independently on the type of relationship between source and receiver. (2) WOM has no “additive effect” on price-based quality perceptions for all but one condition (PWOM about high-priced wine from a close and expert source). (3) WOM results more useful than price to assess quality mainly in “contradictory” situations.Research limitations/implicationsThe main limitation is related to the fact that is an experiment, specifically the manipulation of strength-of-tie and source expertise. Although manipulation checks show good results for the procedure, future research should try to design better ways to manipulate these variables, or different procedures to capture similar data.Practical implicationsManagerial efforts aimed to the encouragement of PWOM will be more efficient in markets with a high proportion of experts. Also, the marketing strategy of stimulating PWOM would be more effective for wines in the low-price category.Originality/valueThis study contributes to understand the impact of WOM on wine quality perceptions by examining if WOM affects priors price-based quality perceptions. In particular, we determine if price-based quality perceptions are able to be modified by PWOM and NWOM, a “competing” approach that is novel within the wine literature in which price is usually the most used cue to elaborate quality perceptions.

Giua, Carlo; Materia, Valentina Cristiana; Camanzi, Luca

2021 British Food Journal

doi: 10.1108/bfj-05-2020-0420

This paper reviews the academic contributions that have emerged to date on the broad definition of farm-level management information systems (MISs). The purpose is twofold: (1) to identify the theories used in the literature to study the adoption of digital technologies and (2) to identify the drivers of and barriers to the adoption of such technologies.Design/methodology/approachThe literature review was based on a comprehensive review of contributions published in the 1998–2019 period. The search was both automated and manual, browsing through references of works previously found via high-quality digital libraries.FindingsDiffusion of innovations (DOIs) is the most frequently used theoretical framework in the literature reviewed, though it is often combined with other innovation adoption theories. In addition, farms’ and farmers’ traits, together with technological features, play a key role in explaining the adoption of these technologies.Research limitations/implicationsSo far, research has positioned the determinants of digital technology adoption mainly within the boundaries of the farm.Practical implicationsOn the practical level, the extensive determinants’ review has potential to serve the aim of policymakers and technology industries, to clearly and thoroughly understand adoption dynamics and elaborate specific strategies to deal with them.Originality/valueThis study’s contribution to the existing body of knowledge on the farm-level adoption of digital technologies is twofold: (1) it combines smart farming and existing technologies within the same category of farm-level MIS and (2) it extends the analysis to studies which not only focus directly on adoption but also on software architecture design and development.

Ag Majid, Dg Ku Zunaidah; Abdul Hanan, Suhaila; Hassan, Hazlinda

2021 British Food Journal

doi: 10.1108/bfj-01-2020-0047

The halal industry has been growing in recent years, seeing an increasing demand for halal products from both Muslim and non-Muslim consumers and acknowledging that halal is a universal concept accepted by both Muslim and non-Muslim societies. Service-related providers, such as logistics, could influence the demand for halal products by consumers. This paper aims to investigate the factors that influence consumers' willingness to pay (WTP) for halal logistics among young non-Muslim adults.Design/methodology/approachA set of survey questions were distributed to young non-Muslim adults and 280 questionnaires were analysed.FindingsThe results indicate that three independent variables had a direct relationship and significant influence on the WTP for halal logistics among non-Muslim consumers. These variables are concern on halal, knowledge about halal and perception of halal logistics. Meanwhile, the awareness of halal logistics significantly influenced the consumers' WTP for halal logistics, provided that it was mediated by the perception of halal logistics.Originality/valueGiven the gap in research on halal logistics and WTP, this paper presents a consolidated examination of this subject, particularly the WTP of young non-Muslim adults. Furthermore, by including the perception of halal logistics as a mediator, this study leverages the halal logistics knowledge to a new level, thus deepening the understanding of this topic and contributing additional knowledge. This study also presents some opportunities for future empirical research.

Koksal, Mehmet Haluk

2021 British Food Journal

doi: 10.1108/bfj-03-2020-0183

The purpose of this study is to segment Lebanese wine customers based on their level of involvement with wine. It also profiles them on the basis of wine drinking motivations, wine attributes and information sources, wine consumption and purchasing behaviour and socio-demographic characteristics.Design/methodology/approachThe data in the study was collected from the main supermarkets, hypermarkets and special liquor outlets as well as upscale restaurants serving alcohol in the Lebanese capital, Beirut, through a structured questionnaire. Out of 700 people approached, only 498 surveys were collected. After splitting consumers into three different segments: high, moderate and low involvement, the study clearly profiles the groups by employing principal component analysis, ANOVA and chi-square analysis.FindingsAfter splitting consumers into three different groups based on involvement with wine; high, moderate and low, the study clearly identified the differences between groups regarding wine attributes, information sources, purchasing and consumption and socio-demographic characteristics.Originality/valueAlthough there are plenty of studies on the examination of wine consumers in the literature from diverse countries, this is the first study investigating wine consumers based on wine involvement in a Middle Eastern country, Lebanon.

Thomé, Karim Marini; Cappellesso, Giselle; Pinho, Guilherme Mata

2021 British Food Journal

doi: 10.1108/bfj-05-2020-0432

This article aims to explore the influence of values concerning food consumption and the effect of physical activity habit moderation on these.Design/methodology/approachThe consumption value theory was used as a base, and a survey with 292 participants was analysed by means of factor analysis and structural equation modelling.FindingsThe findings are presented at three levels. The first is the clustering of food consumption habits in different dimensions: healthy, unhealthy and hybrid. The second is the relationship between values and food consumption. In detail: (1) emotional value is the only significant measurement for the consumption of the three food dimensions; (2) social value is a significant measurement for healthy food consumption; (3) conditional value is significant for the consumption of hybrid and unhealthy foods; (4) epistemic value has significance in the consumption of hybrid foods; (5) functional value is denied for all dimensions. The third concerns the relationship between value perceptions and food consumption moderated by physical activity in: (1) social value of healthy foods; (2) functional value of hybrid foods; and (3) emotional and epistemic values of unhealthy foods.Originality/valueThis paper adds to the literature on consumption values and raises new insights into value and habits regarding food consumption, such as physical activity involved in the consumption context.

Discetti, Roberta

2021 British Food Journal

doi: 10.1108/bfj-06-2020-0457

The purpose of this paper is to investigate the relationship between consumer movements and sustainability certification bodies in the development of food-related consumer campaigns.Design/methodology/approachThis paper adopts a longitudinal approach to the study of an empirical case, the Fairtrade Towns (FTT) movement in the UK. It combines netnographic analysis on the FTT’s online forum with interviews with members of the community and of the certification body coordinating the movement.FindingsThe author conceptualises Sustainably Certified Consumer Communities (SCCC) as a distinct sub-group of consumer movements whose identity coalesces around a sustainable certification and that mobilises supporters with the purpose of promoting social change through the marketplace. The longitudinal approach allows the identification of definitional elements, main practices and unresolved tensions of this concept.Originality/valueResearch addressing the social movement dimension of contemporary food-related sustainability certification is limited. The present study advances consumer research through the conceptualisation of SCCC and contributes to a new understanding of the political roles that market-oriented certification bodies can play in consumer activism. From a managerial perspective, it provides valuable insights into practitioners interested in fostering community engagement.

Faraudello, Alessandra; Gualtieri, Donato; Szeles, Zsuzsanna

2021 British Food Journal

doi: 10.1108/bfj-10-2020-0908

The purpose of this paper is to illustrate the emergence of a biological invasion and to explain the potential economic and social consequences on food chains. Straddling between ecology, social sciences, resource management and economics, invasion science is aimed at detecting, understanding and mitigating the impact of biological invasions on receiving ecosystems, including food ecosystems.Design/methodology/approachAfter a theoretical investigation about the main notions relevant for the invasion science, the authors practically review the kind of impacts deriving from biological invasions, mainly under economic, human health, ecosystem and biodiversity criteria.FindingsThe authors apply the DPSIR (Driving forces–pressure-state-impact-response) framework, originally developed in the context of European Environment Agency in this different context in order to assess the social, economic and environmental impacts of Invasive Alien Species (IAS). Responding to this emerging phenomenon, the European Union issues the EU regulation 1143/2014 which is the first strong act on invasive alien species.Originality/valueImplications – Food chains are complex systems that have multiple interdependencies both endogenously and exogenously, such as food production, food transportation, food logistics, food distribution, and so forth. However, it is rarely conceived the impact of invasion systems on the dynamics of food chains, although food sustainability is in turn impacted by how effectively and efficiently the various interdependencies have been designed or are working.

Rincon-Ballesteros, Lucia; Lannelongue, Gustavo; González-Benito, Javier

2021 British Food Journal

doi: 10.1108/bfj-04-2020-0283

A food safety management system (FSMS) is a dynamic resource with the potential to generate competitive advantages, whose implementation may be certified according to internationally recognised standards such as the Brand Reputation Compliance Global Standards (BRCGS). This research sets out to discover why companies implement these systems and the influence each one of them exerts.Design/methodology/approachData have been gathered via a questionnaire administered in Spanish-speaking countries on both sides of the Atlantic, compiling a sample of 574 companies certified to BRCGS. The hypotheses formulated were verified by structural equation modelling.FindingsThe analysis reveals a four-dimensional motivational structure (ethics, efficiency, commercial and legitimacy) and three dimensions for the implementation of the FSMS (food safety management, analysis of hazards and control points and best practices). Motivations of an ethical and commercial nature have a positive effect on the degree of effective implementation, while those based on the search for legitimacy reveal a negative relationship.Originality/valueWhile most of the studies on the implementation of management systems are based on a dichotomous measurement of this process (companies with a management system compared to those without one, or companies certified according to a standard compared to those that are not), this study uses a continuous variable of the degree of effective implementation of the system's different dimensions or components. Little has so far been reported about why companies implement an FSMS, and here we not only identify their reasons but also assess those dimensions with the greatest impact.

Dobson, Miriam Clare; Reynolds, Christian; Warren, Philip H.; Edmondson, Jill L.

2021 British Food Journal

doi: 10.1108/bfj-07-2020-0593

Participation in urban horticulture (UH) is increasing in popularity, and evidence is emerging about the wide range of social and environmental benefits “grow your own” can also provide. UH can increase mental and physical well-being, as well as improve nature connectedness, social capital and community cohesion.Design/methodology/approachThis study focusses on allotments, which is one of the dominant forms of UH that takes place in the United Kingdom. 163 volunteers in England and Wales participated in keeping a year-long allotment diary as part of a citizen science project investigating activities on allotment gardens. This study examines the unprompted comments that 96 of these gardeners offered as observations when visiting their allotment plots.FindingsParticipants recorded high levels of social and community activities including the sharing of surplus food produce, knowledge exchange, awareness and interaction with wildlife, emotional connection to their allotment, appreciation of time spent outside and aesthetic delight in the natural world around them.Originality/valueAt a time when waiting lists for allotment plots in the United Kingdom are on the rise, and allotment land is subject to multiple pressures from other forms of development, this study demonstrates that these spaces are important sites not only for food production but also health, social capital and environmental engagement.

Barrett, Tressie; Feng, Yaohua

2021 British Food Journal

doi: 10.1108/bfj-04-2020-0351

Numerous food recalls and outbreaks were associated with wheat flour in recent years. Few consumers are cognizant of food safety risks associated with raw flour. The purpose of this study is to evaluate the food safety information and flour-handling behaviors presented in popular food blog recipes and in YouTube videos using cookie, cookie dough and egg noodle recipes as examples.Design/methodology/approachEighty-five blog recipes and 146 videos were evaluated. Blog author and video host food-handling experience was classified as professional or nonprofessional. Food safety information and food-handling behaviors were evaluated for adherence to government and scientific recommendations.FindingsBlog authors and video hosts demonstrated higher awareness of food safety risks associated with raw eggs compared to raw flour, which only translated into better adherence with recommended food-handling behaviors during ingredient addition steps. Cross-contamination from adding raw flour to the product was observed in 25% of videos, whereas cross-contamination from hosts adding raw shell eggs was observed 3% of videos. Blog authors and video hosts did not recommend or demonstrate handwashing after handling raw shell eggs nor raw flour, and fewer than 5% provided recommendations for cleaning work surfaces. Heat treatment methods to convert raw flour into ready-to-eat products were mentioned by 24% of blog authors and 18% of video hosts; however, the recommendations were not scientifically validated.Originality/valueThis study demonstrates the need to develop educational interventions that increase blog authors' and video hosts' awareness of risks associated with raw flour and that translate this knowledge into practiced behaviors.

Fozouni Ardekani, Zahra; Akbari, Morteza; Pino, Giovanni; Zúñiga, Miguel Ángel; Azadi, Hossein

2021 British Food Journal

doi: 10.1108/bfj-04-2019-0260

This study investigates consumers' willingness to adopt genetically modified foods (GM) and the role of innovation and behavioral determinants.Design/methodology/approachA new integrated model that expands the Health Belief Model (HBM) into the Innovation Diffusion Theory (IDT) was developed and examined. A total of 241 consumers were selected from the capital of Iran, Tehran, through a multistage random sampling. The data were analyzed using SEM-PLS modeling.FindingsThe extended HBM model was able to predict about 84% of the variance changes in consumers' willingness to adopt GM foods. The effects of net benefit and perceived compatibility on the willingness were also significant. In addition, the mediating effect of compatibility on the relationship between net benefit/self-efficacy and willingness to adopt GM foods was also significant.Originality/valueThis study contributes to the literature by developing the HBM into the IDT to assess consumers' willingness to adopt GM foods.

Pindado, Emilio; Barrena, Ramo

2021 British Food Journal

doi: 10.1108/bfj-03-2020-0192

This paper investigates the use of Twitter for studying the social representations of different regions across the world towards new food trends.Design/methodology/approachA density-based clustering algorithm was applied to 7,014 tweets to identify regions of consumers sharing content about food trends. The attitude of their social representations was addressed with the sentiment analysis, and grid maps were used to explore subregional differences.FindingsTwitter users have a weak, positive attitude towards food trends, and significant differences were found across regions identified, which suggests that factors at the regional level such as cultural context determine users' attitude towards food innovations. The subregional analysis showed differences at the local level, which reinforces the evidence that context matters in consumers' attitude expressed in social media.Research limitations/implicationsThe social media content is sensitive to spatio-temporal events. Therefore, research should take into account content, location and contextual information to understand consumers' perceptions. The methodology proposed here serves to identify consumers' regions and to characterize their attitude towards specific topics. It considers not only administrative but also cognitive boundaries in order to analyse subsequent contextual influences on consumers' social representations.Practical implicationsThe approach presented allows marketers to identify regions of interest and localize consumers' attitudes towards their products using social media data, providing real-time information to contrast with their strategies in different areas and adapt them to consumers' feelings.Originality/valueThis study presents a research methodology to analyse food consumers' understanding and perceptions using not only content but also geographical information of social media data, which provides a means to extract more information than the content analysis applied in the literature.

Bentsen, Kristin; Pedersen, Per Egil

2021 British Food Journal

doi: 10.1108/bfj-03-2020-0173

The purpose of this paper is to explore the consumer adoption literature on local food. This study discusses the applicability of traditional models of adoption and diffusion to understand new phenomena such as the development of local food networks.Design/methodology/approachA systematic review of the literature on the adoption and diffusion of local food systems was conducted.FindingsA total of three main challenges within the literature on the adoption and diffusion of local food are identified: the lack of a clear definition of what constitutes local food, divergent market assumptions and divergent consumer assumptions. In addition, this study points to the need for new perspectives on consumer adoption and diffusion of local food practices.Originality/valueThis paper provides an overview of current local food research streams and contributes to the literature on consumer adoption and diffusion of local food consumption.

Konstantoglou, Aggeliki; Folinas, Dimitris; Fotiadis, Thomas

2021 British Food Journal

doi: 10.1108/bfj-04-2020-0295

The importance of packaging in the food industry lies in its multifunctional nature. Packaging elements can come from studying the contribution of different research disciplines and functional areas: marketing, logistics, food technologies and the environment. The purpose of this study aims to identify and evaluate packaging elements in the food industry from a holistic point of view.Design/methodology/approachPrimary data are collected through two research initiatives via questionnaires, which were filled by 1,219 consumers of food products and 390 managers (executives) working in the packaged food products market, which is a very important and competitive sector in Greece.FindingsIn general, the findings reveal that all the key players in the food supply chain understand and appreciate the multifunctional and multidisciplinary nature of packaging. Moreover, informational, operational, physical and visual elements are all of high importance. These findings lead to the conclusion that all executives from different operational areas of a business should be involved in packaging design, despite the fact that they may have different perspectives concerning the different elements involved in the packaging in the food supply chain.Research limitations/implicationsThe research confirms that: (1) health and nutrition are two interrelated concepts that receive constant attention from the food industry, as well as from governments and consumers and (2) the quality of a food product is inextricably linked to the quality of its packaging. Naturally, there were also significant differences between the various roles, while differences were also observed in the appreciation of the packaging elements between consumers and executives in the food industry.Practical implicationsThe study proves the need for narrowing the gap among managers' perceptions regarding packaging by adopting practices and approaches in an integrated manner.Social implicationsFrom the analysis of the relevant literature, the authors of the present study note that there is a lack of research concerning the main elements of packaging in the food industry from a holistic point of view. This view will encompass the needs of marketing and logistics managers, food technologists and executives are responsible for environmental issues, as well as the consumers of food products. By identifying the significance that all the above perceive against the various elements of the packaging of retail products, manufacturers can take into consideration the elements that are highly appreciated by both cohorts.Originality/valueAlthough the multidisciplinary nature of the package is very clear, most studies in the literature focus on either its impact on consumer behavior and its use as a communication/differentiation tool or as a tool that has significant implications for the efficiency of the logistics systems throughout the supply chain, as well as for the particular features/properties and the environmental awareness. This study sought to fill the abovementioned gap, by recognizing its importance among marketing, logistics, food technology and corporate social responsibility managers, including issues concerning environmental awareness, and how consumers perceive the data on the packaging.

Wirawan, Elsa Uttamo; Yan, See Wan

2021 British Food Journal

doi: 10.1108/bfj-07-2020-0630

Over the past decades, there has been a rising trend in the prevalence of non-communicable diseases and their risk factors in Malaysia. Consequently, functional food is gaining interest amongst health-conscious consumers. This study aimed to evaluate the functional potential of cookie enhanced with Strobilanthes crispus (SC) and to evaluate its physicochemical and organoleptic properties.Design/methodology/approachSensory evaluation was carried out using nine-point hedonic and line scales and the ranking test amongst consumer panels (n = 150) to evaluate control, 2, 4 and 6% SC cookies. Preferred formulation and control cookies were then subjected to chemical (moisture, protein, fat, ash, carbohydrate, calcium, sodium and potassium contents) and physical (texture profile and water activity [Aw]) analyses.FindingsThere was no significant difference (p < 0.05) in terms of overall acceptability and ranking scores between control and 2% SC cookies upon gender discrimination. Results indicated that incorporation of 2% SC into cookie caused significant enhancement (p < 0.05) of moisture, fat, ash, calcium and potassium contents but did not cause a significant effect on hardness, although loss of crispiness was observed after two weeks of storage at room temperature. This study showed that the 2% SC cookie did not diminish consumers' acceptance while increasing potassium content. Most notably, it can be declared as a source of calcium.Originality/valueThis original research features the incorporation of medicinal plant SC in the development of novel functional cookie and the results constitute unique findings pertaining to its nutritional contents. Remarkably, the findings of this research have contributed knowledge to existing literature as well as benefits food manufacturers in creating nutritious functional cookie to better meet the needs and expectations of consumers, healthcare providers, governmental organisations and consumer advocacy groups while maintaining health benefits without compromising consumers' acceptance.

Sun, Yuting; Liang, Chaoyun

2021 British Food Journal

doi: 10.1108/bfj-07-2020-0617

In this study, a comprehensive theoretical framework was developed to investigate the influence of the determinants of online dried fruit purchase intention in China.Design/methodology/approachThe dried fruit eating experiences of 1,160 participants from China were collected using an online survey.FindingsSignificant differences were noted in the sociodemographic distributions among three age-based consumer segments. Furthermore, the cost of the marketing strategy had the strongest effect on online dried fruit purchase intention. Finally, different patterns of online dried fruit purchase intention were observed among the three consumer segments: consumers aged below 24 years regarded dried fruits as a new and healthy snack choice and favoured companies with high-quality communication with consumers; consumers aged 25–29 years viewed dried fruits as a healthy eating habit, reflecting their strong self-control over their lifestyle; and consumers aged over 30 years valued the convenience marketing strategies applied by dried fruit manufacturers.Originality/valueOverall, the results indicate that dried fruits are considered a niche market of snacks that provides added value for core products in the Chinese e-commerce (EC) market; therefore, developing cost-effective strategies to raise consumer awareness of dried fruits is crucial. Furthermore, marketing strategies should target different consumer segments.

Wien, Anders; Alm, Siril; Altintzoglou, Themistoklis

2021 British Food Journal

doi: 10.1108/bfj-11-2019-0835

The purpose of this study was to explore whether consumers' confidence in cooking skills related to seafood differed across genders, and if such difference could be explained by the identity-relevance of seafood cooking for men.Design/methodology/approachSurvey data was collected from a balanced sample of 515 Norwegian consumers.FindingsThe results showed that men (versus women) with high confidence in their seafood cooking skills have a lower preference for convenient seafood solutions, indicating that these men may be more reluctant to use food products that could hinder the cooking outcome being attributed to their cooking skills.Originality/valueThis study adds nuance to the understanding of male consumers as highly reliant on convenience products when cooking. More specifically, this study provides novel insight into how men function differently than women in relation to preparing seafood, suggesting that some men resist using convenient seafood solutions in order to express an identity as skillful in the kitchen.

Savelli, Elisabetta; Bravi, Laura; Francioni, Barbara; Murmura, Federica; Pencarelli, Tonino

2021 British Food Journal

doi: 10.1108/bfj-05-2020-0435

The paper aims at investigating whether and how the product designation of origin (PDO) label influences consumers' acceptance, attributes' perception and purchase intention of PDO foods.Design/methodology/approachThe study employs an experimental lab study based on the affective test of acceptance methodology with a nine-point hedonic scale. Three PDO foods are compared with similar non-PDO samples concerning cheese, cured ham and olive oil categories.FindingsThe presence of PDO labels enhances the consumers' acceptance as well as their perception of sensory attributes. A critical role of the brand name as an enhancer of consumer acceptance also emerges, highlighting the relationship between brand-name and PDO label.Research limitations/implicationsThe main limitation is related to the lab study methodology, which employs a small number of participants and occurs far from a “normal” situation of consumption. The acceptance test, moreover, does not provide explanations about motives underlying the differences in consumers' perception and preferences.Practical implicationsPractical implications are suggested for food companies concerning the management of both PDO labels and brand strategies and the product's properties that could improve the sensory perception of consumers and their overall product's acceptance.Originality/valueThe study contributes to the debate on consumer behaviour towards PDO foods by adding evidence about the positive influence of such a certification on individual preferences on the basis of a sensory methodology that has been little employed for studying the domain of product certifications.

Adigun, Oluwatola; Fasina, Folorunso Oludayo; Kidanemariam, Awoke; Gcebe, Nomakorinte; Adesiyun, Abiodun A.

2021 British Food Journal

doi: 10.1108/bfj-06-2020-0487

The primary objective was to determine the prevalence of indicator microorganisms [Staphylococcus aureus, non-S. aureus staphylococci (NSAS), coliforms and aerobic bacteria] for contamination of chicken carcasses, carcass drip and rinse water from the informal chicken market in Gauteng, South Africa.Design/methodology/approachChicken swabs, chicken drips and rinse waters were collected from 151 chickens from 47 random outlets. Pre-tested questionnaires were administered to capture the risk factors for bacterial contamination. Standard microbiological procedures were conducted for isolation and enumeration of target bacteria.FindingsNSAS (64% and 41%) and S. aureus (12% and 31%) were prevalent on carcasses and in carcass drip respectively. Coliforms (62%) and aerobic bacteria (85%) were detected in rinse water. Significant risk factors for contamination of carcasses with NSAS, S. aureus and coliform organisms were: evisceration of chickens on the same location used for sale, cleaning of display counter with dirty clothes/wipes, holding of differently sourced chickens in the same cage prior to slaughter, not cleaning the display table/counter and hands at all, washing knives in rinse water, high turnover of daily slaughter and length of time to display chickens.Research limitations/implicationsThe limitations of this research were the limited geographical coverage and small sample size.Practical implicationsThe isolation of these indicator microorganisms suggests the potential presence of other chicken-borne pathogens not tested for in the study.Social implicationsThe findings serve to inform policy on public health and street-vended food and can guide control on good sanitary practices.Originality/valueThis is the first comprehensive report on ready to eat chickens from the informal markets in Gauteng, South Africa.

Sansone, Marcello; Musso, Fabio; Colamatteo, Annarita; Pagnanelli, Maria Anna

2021 British Food Journal

doi: 10.1108/bfj-01-2020-0048

This research paper aims to understand which factors influence the purchase of private label food products, by measuring the importance of 14 variables for purchasing frequency.Design/methodology/approachData were collected through questionnaires to a sample of consumers. They have been analysed according to the extra tree classifier methodology, which allows providing a more reliable classification – compared to previous studies – of factors affecting consumers' choices of private label products.FindingsResults show that consumers' choices related to private label food products are influenced by groups of heterogeneous variables related to their perception on products, satisfaction of post-consumption, store's role and trust built over time by retailers.Research limitations/implicationsData have been collected through an online survey, which could generate the bias of self-selection; the sampling method is non-probabilistic.Practical implicationsThe study provides useful indications on the role of private labels in retailer management policies and on marketing competences and skills that are necessary for managing retailers' assortments.Originality/valueThe existing literature lacks clarity on the factors that influence the frequency of purchasing private label food products. By considering a higher number of variables than previous studies, it has been possible to classify and measure the importance of each variable included in the analysis framework adopted, also in case of correlation between variables.

Gunawan, Ivan; Vanany, Iwan; Widodo, Erwin

2021 British Food Journal

doi: 10.1108/bfj-06-2019-0466

A traceability system is a key success factor in global food trade, but implementing it in vegetable oil industry is one of the most difficult undertakings in food supply chain management. This study aims to (1) identify typical operational barriers in the implementation of bulk-liquid traceability system in the Indonesian vegetable oil industry by considering the perspective of experts and (2) model the relationship between the barriers structurally in order to improve the reliability of the traceability system.Design/methodology/approachTo do so, data from in-depth interviews with experts were examined by using content analysis. Then the authors used a combination of decision-making trial and evaluation laboratory (DEMATEL), interpretive structural modelling (ISM) and matrice d'impacts croisés multiplication appliqué un classement (MICMAC) to construct the hierarchical model and to cluster the typical barriers based on their driving power and dependence power.FindingsIn total, 20 typical traceability barriers along the internal chain (supplier-input-process-output-customer) were identified. The interrelationships between these barriers were modeled in a hierarchical structure, seeking to answer why it is difficult to implement a traceability system and what actions should be taken to remove these barriers.Practical implicationsThe model can shed light on how to manage barriers in bulk-liquid food commodity industry, especially in the vegetable oil industry. An action map has been proposed to overcome the operational barriers. This model will also help tracing the critical points of the traceability system.Originality/valueCompared to other food commodities, operational barriers in vegetable oil chain has never been studied specifically. In fact, there are many operational aspects that hinder traceability. The Indonesian context entails social, economic and environmental factors as well, so it can inform decision-makers in formulating an action map.

Oricchio, Gianluca; Zanda, Stefania; Gregori, Gian Luca; Marinelli, Luca

2021 British Food Journal

doi: 10.1108/bfj-01-2020-0073

The purpose of this paper is to present and discuss a model to evaluate the top management quality and its impact on the default probability/survival probability of companies operating in the Italian food and beverage industry. The focus is on SMEs and private companies (ie. companies with no external or public rating). The general aim of this paper is to initiate a new field of research enjoying the fast and growing number of information underlying the development of the private lending market (both banking channel and private debt channel) and the recent developments in assessing the managerial styles of leadership.Design/methodology/approachThe methodology used in the research is a mixed method based on quantitative and qualitative analysis. The authors have followed the sequential mixed methods design (Creswell and Plano Clark, 2007; Almalki, 2016) belonging to a practice perspective (Tashakkori and Creswell, 2007). The two components (quantitative and qualitative) are integrated in the combined approach: a final proposed evaluation model is explained and discussed.FindingsAccording to the experience (and private market best practice) the leadership style has a material impact on the survival probability of a company (and, on the contrary, on the default probability of a company). In other words, the leadership style – other variables be equal – can provide significant information to investors about the future evolution of the financial performance and related credit risk. In the paper, the authors provide a useful model (and tool) in order to capture the above mentioned relationship to support investment decisions in food and beverage industry.Research limitations/implicationsWhile a positive relationship between a participative style of leadership and the financial performance is widely accepted in the literature; there is no published research on the relationship between managerial styles of leadership and default probability/survival probability. There are several workstreams to be performed in future research in order (1) to provide more business evidence and (2) to extent the analysis to further industries (other than food and beverage). The first step is to collect more data and company information on managerial styles of leadership and to start to track, to measure and monitor the evolution of the credit risk over time in each of the four clusters identified in the combined model.Practical implicationsThe practical implication is to provide a methodological contribution to develop an evaluation model of top management quality to be used for the certification of the quality system. The proposed evaluation model is intended to support both (1) the ISO quality management system certifiers and (2) financial analysts and auditors in order to assess the going concern and the business sustainability and (3) the credit risk assessment and evolution in investment decisions.Social implicationsThe authors believe that a more deep understanding on the effectiveness of managerial styles of leadership on credit risk can improve the credit and investment allocation and to enhance the borrowing capabilities of the food and beverage industry (with relevant implications on number of employees and size of new investments).Originality/valueThis is the first applied research on the link between the default probability/company survival probability and the quality of management in the Italian food and beverage industry.

Ferrari, Linda; Baum, Chad M.; Banterle, Alessandro; De Steur, Hans

2021 British Food Journal

doi: 10.1108/bfj-09-2020-0820

This study jointly examines consumer attitudes towards gene-edited (GE) food and their preferences for labelling such products. Thus, it contributes to understanding the role of educational background, objective/subjective knowledge, environmental concern and socio-demographics in the context of GE food.Design/methodology/approachAn online survey was administered to two generations of young individuals (millennials and Generation Z; n = 234) from two neighbouring European Union (EU) regions (Belgium and The Netherlands), which have a stringent policy on (labelling) genetically modified (GM) food. Ordinary least squares (OLS) and ordered logit models (OLMs) were employed to identify key determinants of attitudes towards GE food and GE labelling preferences, respectively.FindingsAttitudes towards GE food were determined by environmental concern (negative) and objective knowledge (positive). Key factors influencing preferences for GE labelling were a non-hard-scientific background, knowledge about relevant policies and a negative attitude towards GE food. Preference for applying a similar labelling policy to both GM and GE was itself linked to having low, objective EU policy-related GM food knowledge and one's nationality.Originality/valueThis is one of the first studies to examine consumer attitudes towards GE food products, while also addressing a lack of research on GE food labelling preferences. By highlighting the preferences of young generations for a revised policy approach, this study sheds new light on the current GE debate, notably, by promoting a deeper understanding of a group which has so far received limited attention in the discourse on the acceptance of novel plant-breeding technologies.

Cortese, Damiano; Rainero, Christian; Cantino, Valter

2021 British Food Journal

doi: 10.1108/bfj-11-2019-0826

This paper aims at understanding whether firms conceive and use social media as disseminators, as well as amplifiers, of their results concerning sustainability and responsibility and whether this practice stimulates stakeholder engagement and participation, laying the foundation for a dialogue on corporate social responsibility.Design/methodology/approachThis research analyses the theoretical background of communication related to sustainability and responsibility and the company–stakeholder dialogue in the food sector. An inductive interpretive approach is provided by conducting a qualitative content analysis related to the communication practices of the food company Ferrero (Italy) from June 2015 to September 2019.FindingsCompanies can use social channels to present their vision, values, approaches and choices related to sustainability and responsibility. Social media can become useful networks to reach stakeholders requiring and claiming for transparency about more and more relevant topics – allowing, at the same time, a two-way relationship and dialogue.Research limitations/implicationsThe limitation of the paper is that it presents the observation of a single firm.Practical implicationsThe managerial implications relate to the value created by a dialogical communication: this is a strong foundation for enhancing relationships capable of maintaining and increasing the company's reputation. The establishment of an interchange about sustainability and responsibility represents a new way to direct the company and its stakeholders towards mutual support in creating value.Originality/valueThis article contributes to enriching the debate on the degree of knowledge, understanding, response and reaction to social media–based corporate social responsibility (CSR) communication.