British Food Journal

Detilleux, Loïc; Wittock, Gabrielle; Dogot, Thomas; Francis, Frédéric; Caparros Megido, Rudy

2021 British Food Journal

doi: 10.1108/bfj-08-2020-0754

Edible insects are considered as a novel food in western countries, with their introduction to cuisine having to overcome major barriers, such as disgust. The studies related to acceptance of entomophagy have exponentially grown since 2015. However, such studies generally focus on people older than 18 years old. The purpose of this study is to assess the perceptions of youngsters towards edible insects.Design/methodology/approachA survey associated with an optional tasting session was conducted to record opinion of 151 youngsters in Belgium (9–17-year-olds).FindingsMany respondents are acquainted with entomophagy and had already eaten insect-based food. Most youngsters associated insects as snacks and salty foods, and they agreed to consume processed insects (falafel) during the tasting session. Tasters had to evaluate the falafel, and higher ratings were recorded in male respondents, as highlighted in studies including adults. More negative evaluations would be expected among older respondents if unprocessed insects were served, as they were more willing to consume processed insects than entire insects. Finally, attitudes towards entomophagy evolved positively after the tasting session. Such events are consequently recommended to promote entomophagy across western youngsters.Originality/valueFew studies explored the attitude of western youngsters towards entomophagy. This paper aims to fill this gap by focusing on this young component of the Belgian population.

Haddad, Moawiya A.; Omar, Sharaf S.; Parisi, Salvatore

2021 British Food Journal

doi: 10.1108/bfj-10-2020-0934

The purpose of this study comes from the need of defining improved durability values and the realization of a good traceability management for selected vegan cheeses has suggested the comparison between a processed cheese and its analogous version without animal-origin raw materials. The durability should be studied at a well-defined temperature, probably agreed among the food producer and the food processor. In addition, the traceability system should consider many components and related suppliers.Design/methodology/approachA supply chain risk assessment analysis has been carried out with relation to two different products: an analogue cheese and a vegan cheese-like preparation. Raw materials and ingredients have been evaluated (production method and origin; geographical identification), with the aim of identifying simplified food.FindingsAn assessment of food supply networks has been carried out. In the first situation (analogue cheeses), the ingredient “cheeses” shows an important complexity: five suppliers with a related six-interconnection hub. On the other side, vegan cheeses are obtained from 11 ingredients (a challenging hub); four of them may be produced from 2–5 components of different origin (five total hubs). Tested processed cheeses are represented by means of a linear food supply network with two hubs (cheeses and “arrival” show degrees 6 and 9, respectively). Networks concerning vegan cheeses include five different hubs: four complex raw materials (degree: 2, 3, 4 and 5) and the “arrival” step (degree: 12).Originality/valueThe information load of vegan cheeses (two hubs, degrees >> average degree) appears high if compared with processed cheeses (two hubs), although the complexity of networks appears similar. Vegan cheeses may seem technologically simpler than processed cheeses and be sometimes questioned because of important traceability issues. Adequate traceability countermeasures in terms of preventive monitoring actions should be recommended when speaking of vegan cheeses. Anyway, a centralized manager would be always required.

Nunkoo, Robin; Bhadain, Meetali; Baboo, Shabanaz

2021 British Food Journal

doi: 10.1108/bfj-03-2020-0195

Food waste at the household level represents a major component of all food waste. Therefore minimizing food waste at the household level remains an important component of the food chain responsibility. This study explores the problem of food waste in Mauritius through an understanding of households' attitudes toward food waste and their motivations and barriers to food waste recycling.Design/methodology/approachThe study uses a grounded theory approach to identify thematic categories that represent participants' attitudes toward food waste and the barriers they face to food waste reduction. We used a purposive sampling technique to guide the selection of participants. Interviews were conducted with 14 participants: three experts in food waste and 11 households. The data were analyzed using the tools of grounded theory.FindingsParticipants' expressed views on food waste included (1) guilt toward wasting food; (2) (lack of) environmental awareness; (3) financial considerations and (4) exemption from responsibility. The findings also led to the development of four themes that defined the barriers participants face to recycling food waste: (1) lack of awareness; (2) space limitations on recycling methods; (3) inadequate policy and (4) lack of time/priority.Practical implicationsAddressing the problem of food waste requires a holistic approach that takes into account households' attitudes to food waste, their motivation and barriers to food waste recycling as well as the regulatory and institutional framework governing food waste management in Mauritius. Policymakers should try to improve households' knowledge about food waste through educational campaigns. The authorities can provide different types of bins to households freely to facilitate the sorting out of waste and impose a fee for food waste generated beyond a certain limit or provide subsidies to them for handling food waste properly.Originality/valueThe management of food waste is particularly challenging for small islands developing states because of their unique characteristics of smallness, limited resources and environmental vulnerability. Appropriate interventions to reduce household food waste require place-based and geographically sensitive analyses that take into account the specificities of local food and waste management systems and cultural norms with respect to food. However, there is not only a paucity of research on household food waste, but most studies have been carried out in nonisland economies. The study contributes to the limited research on household food waste in small islands.

Kaur, Gagan Jyot; Orsat, Valerie; Singh, Ashutosh

2021 British Food Journal

doi: 10.1108/bfj-08-2020-0741

Of the global carrot production, 20–30% is outgraded as carrot rejects and waste (CRW) at the primary processing level, which is partially used toward animal feed and the remaining ends in the landfills. This study was undertaken to identify the hurdles and seek potential solutions for using CRW in food processing.Design/methodology/approachCRW were procured from the processing unit in Ontario, Canada, as (1) outgraded carrots (OGCs) and (2) processed discards (PDs). The physical parameters of CRW, imperfections responsible for their separation from the graded carrots and shelf-life studies were recorded.FindingsA significant difference with p ≤ 0.05 was recorded for both the physical parameters and the nature of imperfections in CRW. Discolored carrots (42.37 ± 3.59%) and the presence of vertical splits (52.71 ± 3.18%) were among the top defects in the OGCs. In contrast, the presence of broken tips (54.83 ± 2.52%) and vertical splits (40.56 ± 2.65%) were among the primary cause for the generation of PDs. In total, five percent of CRW were initially infected, which later increased to 30% during the seven days storage period.Research limitations/implicationsThe limitation of the study was that only two varieties of carrots were considered and these were procured from one processor (the authors’ industry partner) at different time intervals of the year. Microbiological analysis could not be completed and reported due to prevailing coronavirus disease 2019 (COVID-19) situation but is included for future studies.Practical implicationsDevelopment of specialized post-harvest packaging and handling protocols and separation of infected fragments are essential before suggesting the use of CRW in food processing.Originality/valueNumerous studies report on the post-harvest management and processing of graded carrots, but limited to no studies are published on the usage of CRW in food processing.

de Borba, Thaís Peiter; da Silva, Manoella Vieira; Jomori, Manuela Mika; Bernardo, Greyce Luci; Fernandes, Ana Carolina; Proença, Rossana Pacheco da Costa; Rockenbach, Gabriele; Uggioni, Paula Lazzarin

2021 British Food Journal

doi: 10.1108/bfj-04-2020-0311

Self-efficacy in cooking and consuming fruits and vegetables is one of the dimensions that compose cooking skills. This cross-sectional study aimed to assess the self-efficacy of Brazilian university students in cooking and consuming fruits and vegetables and examine the relationship of self-efficacy with sociodemographic and lifestyle characteristics.Design/methodology/approachData were collected through an online questionnaire, which was culturally adapted and validated for the studied population. Questions about self-efficacy for using basic cooking techniques (SECT), self-efficacy for using fruits, vegetables, and seasonings (SEFVS) and produce consumption self-efficacy (SEPC) were rated on a five-point Likert scale. Differences in median self-efficacy score between groups were compared using the Mann–Whitney U test or the Kruskal–Wallis test followed by the Mann–Whitney U test.Findings766 subjects participated in the study. The mean age was 21 ± 5.6 years, most respondents were female (60%), reported to know how to cook (72%), and lived with parents and/or grandparents (45%). The median SECT and SEFVS scores were 3.55, and the median SEPC score was 3.33. Female students, individuals aged more than 25 years, and students who did not live with their parents or grandparents had higher (p < 0.005) self-efficacy scores. Low SECT, SEFVS and SEPC scores were associated with having less than one hour a day to cook (p = 0.023, 0.01, and 0.002, respectively) and not knowing how to cook (p < 0.001). There was no relationship of median self-efficacy scores with source of knowledge about cooking skills or parental education.Originality/valueThe results of this study can guide interventions and public policies aimed at health promotion in the university setting.

Özbay, Sena; Sariçoban, Cemalettin

2021 British Food Journal

doi: 10.1108/bfj-09-2020-0776

The aim of this work was to study the effect of the different levels of salt and the temperature on some physico-chemical and colour change properties of microwave-dried beef round (M. semitendinosus).Design/methodology/approachThe samples were pretreated with different temperatures (0°C, 40°C and 50°C) and salting (0, 1.5, 2.5%). Later these samples have been dried by the microwave energy at 540 W for seven minutes. Some physical properties (water activity, moisture content, change in diameter, change in thickness, change in shrinkage ratio) and texture, colour and microscopic surface structure analysis were conducted in dried beef round samples.FindingsAs a result, the colour and moisture were the most affected factors. Also, physical and microstructural characteristics were affected by salting and pre-drying. In addition, while the textural structure did not show a significant difference, meat weight and water activity varied.Research limitations/implicationsMeat obtained from a local butcher in Konya was used as the study material. In addition, only a special part of the meat (M. semitendinosus) was used in the study. In the drying process, the parameters were determined as 540 W and 7 min. These are the limitations of the research.Originality/valueAll changes that can occur in the physical properties of the meat after the drying process were examined. The structure of beef round samples formed by microwave drying was shown by using electron microscope. The effects of pretreatment such as salting and pre-drying have been examined on microwave drying.

Wei, ML

2021 British Food Journal

doi: 10.1108/bfj-07-2020-0564

Markets for free from foods have undergone extensive growth as consumers attempt to manage their health in increasingly novel ways. This research explores the making of consumer perceptions about the health of gluten-free foods.Design/methodology/approachThis research employs qualitative methods including in-depth interviews with consumers of gluten-free foods and content analysis of online consumer comments.FindingsFindings illustrate how consumers leverage personal responsibility, social commentary and political criticism in ways that forge essential connections with traditional medical authority. In particular, consumers blend diverse views together by expressing reverence, positioning complementarity and framing temporality.Research limitations/implicationsThis research highlights the productive role of consumers in shaping what constitutes health-related concerns and widens the scope of explanatory factors beyond product- and individual-level differences. This research is set in the context of gluten-free foods and draws on interview data from a single set of consumers. Future research could consider other free from markets including, for example, soy-free foods and corn-free foods, both of which implicate some of the most common ingredients in food products and potential regional differences both within and outside of North America.Practical implicationsThis research offers insights into the marketing of gluten-free foods and free from foods in general, specifically the participation of consumers in legitimising the need for these foods on the basis of health.Originality/valueI weave together multiple streams of work across disciplines including food marketing, contested illnesses and institutional logics to further our understanding of the dynamic nature of contemporary markets for free from foods.

Silva-Espinoza, Marilú Andrea; Camacho, María del Mar; Martínez-Navarrete, Nuria

2021 British Food Journal

doi: 10.1108/bfj-11-2020-1061

A healthy and easy-to-use orange snack obtained from the freeze-dried orange pulp puree is proposed. Once the commercial packaging of the snack has been opened, the effect of conventional home storage temperature on its physicochemical properties and on the content of bioactive compounds has been studied. This research aims to recommend the consumer, and therefore the manufacturer, the best conditions for home storage of this product, keeping its nutritional quality and antioxidant capacity, as well as maintaining its colour and crispness.Design/methodology/approachThe water content, water activity, hygroscopicity, crispness, colour, vitamin C, β-carotene, total phenolic compounds and antioxidant activity were characterised both when the orange snack was newly obtained and after one, two and six months of storage inside zipper bags, at 4 and 20 ºC.FindingsThe results indicated that, in these conditions, the orange snack increased its water content, causing a loss in both its porosity and its characteristic crispness. Nevertheless, the bioactive compounds remained stable throughout the storage period, with the exception of β-carotene, the content of which decreased markedly when the orange snack was stored at 20 ºC.Originality/valueFew studies have evaluated the stability of food products during home storage. The findings showed that the maximum storage time to ensure a proper texture of the orange snack studied is between two and six months, both at 4 and 20 ºC. However, from the point of view of the conservation of both vitamin C and, especially, of β-carotene, it is recommended that this product be stored in refrigeration.

Hleap-Zapata, Jose Igor; Rodríguez-de-la-Pava, Gloria Carmenza

2021 British Food Journal

doi: 10.1108/bfj-11-2020-1020

The purpose of this article was to study the influence of oyster mushroom powder (Pleurotus ostreatus) as a partial substitute for sodium pyrophosphate in frankfurters made from red tilapia (Oreochromis spp.) fillets.Design/methodology/approachThis study looks at adding oyster mushroom powder (OMP) to the emulsion at concentrations of 0, 0.075, 0.150, 0.225 and 0.300% (p/p) in combination with sodium pyrophosphate (PS), which was added at concentrations of 0.225, 0.150, 0.075 and 0%, respectively. A sausage with only sodium pyrophosphate added was evaluated as the control sample. The proximal chemical composition, physicochemical parameters, color, texture, lipid oxidation and sensory characteristics were determined for each treatment.FindingsThe results revealed that adding OMP up to 0.150% (w/w) provided the best conditions for the sausages in terms of pH, lipid oxidation, moisture retention capacity and cooking losses. In addition, the characteristics of texture and color, as well as the sensory evaluation, showed the best values for this OMP and SP ratio, meaning a substitution of sodium pyrophosphate with oyster mushroom powder at this concentration is suitable.Originality/valueThis paper discusses the beneficial properties of oyster mushroom powder, thereby showing potential for the establishment of health-promoting effects of the fish sausages.

Brustolin, Adriane Pegoraro; Verlindo, Roberto; dos Santos, Patrícia; Roman, Silvane Souza; Zeni, Jamile; Cansian, Rogério Luis; Valduga, Eunice; Backes, Geciane Toniazzo

2021 British Food Journal

doi: 10.1108/bfj-06-2020-0548

The objective of this study was to elaborate and characterize formulations of type mortadella bologna in an industrial unit.Design/methodology/approachTwo formulations (Formulation 1 – F1 and Formulation 2 – F2) were characterized at a storage stability of 22 ºC for physicochemical (pH, aw, moisture, protein, fat and lipid oxidation: TBARs and peroxide index, nitrite/nitrate, texture and thermal analysis: TG), sensory (acceptability), microbiological (Clostridium reducing sulfite, Streptococcus, Salmonella sp., mesophilic and coliform thermosensitive) and histological (organization and tissue distribution) characteristics.FindingsIn relation to the water activity (aw), the formulation F2 presented a value of 0.925 as well as the lower TBARs (0.19 mg MDA/kg) and greater hardness (3945.47 gf), 85% acceptance index and greater mass loss by thermal analysis after 60 days of storage. The multivariate analysis showed that the hardness presents negative correlation in relation cohesiveness, resilience and aw. There is also a strong positive correlation of the cohesiveness in relation to the resilience and aw. In addition, moisture has a high positive correlation with TBARs, peroxide index, aw, L* and texture parameters (adhesiveness, cohesiveness and resilience).Originality/valueTherefore, the importance of the elaboration process of emulsified meat products was emphasized, aiming to add value and guarantee food safety, taking into account the current legal aspects.

Silva, Euzedith Sousa; Mendonça, Gislane Romano; Pinto, Rodrigo Anacleto; Lemos, Tatiana de Oliveira; Abreu, Virgínia Kelly Gonçalves; Pereira, Ana Lúcia Fernandes

2021 British Food Journal

doi: 10.1108/bfj-09-2020-0783

The purpose of this study was to develop plant-based babassu milk flavored with grape fruit (GF).Design/methodology/approachA four mixed beverages formulations containing 15%, 25%, 35% and 45% GF were produced. The pH, titratable acidity (TA), soluble solids (SS), sugar: acid ratio and color analysis were performed. Sensory evaluation was measured by the hedonic scale, just-about-right (JAR) scale and purchase intent. Moreover, a check-all-that-apply (CATA) form was applied to obtain description data on the formulations.FindingsThe pH values of mixed beverages decreased (p < 0.05) when the concentration of GF increased, while the TA and the SS increased (p < 0.05). The GF addition provided the product with greater opaque and redness. Sensory evaluation revealed good consumer acceptance. For the hedonic scale, 35% and 45% GF contributed to the higher acceptance of color, appearance, flavor and overall liking attributes. For JAR data, the flavor grape term was highest in the JAR region (51%) with 45% GF. Based on the frequency of terms cited by consumers in the CATA test, the treatment with 15% GF was described by babassu flavor, strange and low astringency terms. For purchase intent, most consumers would buy the product with 35% and 45% GF.Originality/valueThis study demonstrates that babassu, an almond little used industrially, is an alternate to plant-based milk. The higher sensory acceptance occurs when 45% GF is used for its flavoring. The CATA indicated that ideal sweetness, striking, acid and ideal grape flavor described the better beverage.

Ketkaew, Chavis; Wongthahan, Peerapong; Sae-Eaw, Amporn

2021 British Food Journal

doi: 10.1108/bfj-07-2020-0578

Here the authors investigate the effects of a visual color cue (brown color) on saltiness expectations, emotional responses and purchase intention of commercial soy sauce products.Design/methodology/approachThe study enrolled 100 participates, and three sauce colors (light brown, medium brown and dark brown) were used as treatments in this experimental design research. The data analysis was done by a structural equation modeling (SEM) approach with repeated measures.FindingsThe findings indicated that, for the medium and dark brown sauces, the final model revealed a positive effect of sauce color intensity on saltiness expectation, a positive impact of saltiness expectation on emotion and a positive impact of emotion on purchase intention with statistically indifferent factor loadings. Hence, both the medium and dark brown colors soy sauces were the preferred choices for consumers. However, for the light brown color, the test result was unsatisfactory.Originality/valueSeveral empirical studies have identified visual cues as useful for sodium reduction. However, from a marketing perspective, a causal relationship between the color intensity and a customer's purchase intention has not been explored in soy sauce products using an experimental design concept and SEM.

Giazitzi, Katerina; Boskou, George

2021 British Food Journal

doi: 10.1108/bfj-10-2020-0905

The purpose of the present study was to develop a methodology for the creation of nutritionally balanced (NB) recipes and meals.Design/methodology/approachNutritional criteria were set for energy, fats, saturated fats, carbohydrates, sugars and salt. A sample of 50 main courses and 29 salads was evaluated and nutritionally reformulated to meet the criteria. One sample t-test, paired sample t-test, Pearson correlation coefficient and linear regression analysis were performed.FindingsThe original main courses and salads did not meet the nutritional criteria for fats and energy. Both original and NB main courses had high mean protein content. The reformulation of recipes caused a significant change on the provided energy (−50.2%), fats (−57.6%), saturated fats (−58.8%), carbohydrates (−24.2%), proteins (−35.6%) and salt (−53.8%) for the salads (p = 0.001). Accordingly, reformulation of recipes caused a significant change on provided energy (−38.4%), fats (−55.2%), saturated fats (−58.3%), proteins (−25.9%) and salt (−50%) for the main courses (p < 0.001). Predictive models (linear regression analysis) for fats (R2 = 0.345), proteins (R2 = 0.876) and carbohydrates (R2 = 0.797) on the NB recipes were performed.Originality/valueThis is the first attempt to improve the nutritional value of cooking recipes, based on specific nutritional criteria. A methodological procedure for the creation of NB meals is proposed. This methodology could be a useful tool for the nutritionists and chefs, which, in a context of cooperation, could create databases and cooking books with NB recipes easily accessed to public and caterers. The recipes that constitute NB meals could guarantee the standardization of the recipes' reformulation, within a certification standard for restaurants.

Blanc, Simone; Zanchini, Raffaele; Di Vita, Giuseppe; Brun, Filippo

2021 British Food Journal

doi: 10.1108/bfj-07-2020-0622

This study aims to examine the importance that different intrinsic and extrinsic attributes represent for young Italian consumers of honey, analysing how these aspects influence the quality perceived during consumption. In addition, demographic and lifestyle aspects have been considered as possible discriminants influencing millennial generation honey consumers.Design/methodology/approachThe authors performed a non-parametric rank-based test (Mann–Whitney U test) to analyse which attributes millennials value most, relating these to gender, sports activity or rural and urban origin. Then, to identify consumption patterns, principal component analysis, applying Kaiser normalisation and varimax rotation, was used.FindingsThis study confirms the remarkable sensitivity of the millennials towards environmental sustainability aspects. This attribute of choice seems particularly important for a clearly identifiable segment of the sample examined, represented by women who regularly practice sports and who come from urban areas. This result makes it possible to identify a type of consumer who, from early adulthood, is mindful of their lifestyle and ecological footprint. Moreover, it emerges that the most important attributes during purchasing are those related to label information, local product and origin, highlighting the awareness of young people and their maturity in the consumption of agro-food products.Originality/valueThe authors identified a trend in consumption that diverges from the classic patterns based on brand and the intrinsic characteristics of honey, but which forges new pathways more closely intertwined with the aspects of sustainability and the relationship with the territory, in addition to food safety.

Beacom, Emma; Furey, Sinéad; Hollywood, Lynsey Elizabeth; Humphreys, Paul

2021 British Food Journal

doi: 10.1108/bfj-09-2020-0817

Data were collected from a range of stakeholders in Northern Ireland including consumer representatives, policy makers and public health representatives. Data collection occurred in two phases: firstly via in-depth interviews (n = 19), and secondly via roundtables (n = 4) with stakeholders (n = 36) using nominal group technique.Design/methodology/approachFood poverty has been identified as a significant societal and public health problem in the UK, evidenced in part by published statistics on the prevalence of food poverty, and the well-documented increase in the uptake of food bank provision. This paper presents various theoretical perspectives regarding the aetiology of (food) poverty, followed by stakeholders' opinions on the contributors to food poverty and consideration of how these align with various theoretical perspectives.FindingsVarious individual, structural and political factors were identified by stakeholders as contributors to food poverty, with income largely agreed to be the most significant contributor. Two themes of contributors were identified during analysis: micro-level and individual-level contributors and macro-level and economic-level contributors. Structural factors were most commonly cited as contributors to food poverty during both stakeholder interviews and stakeholder roundtables, followed by individual factors and political factors.Practical implicationsUnderstanding the contributors to food poverty can inform targeted policy action.Originality/valueThere is a lack of theoretical and conceptual literature regarding the causes of food poverty, and there has to date been limited research on the contributors to food poverty in Northern Ireland/the United Kingdom.

Feng, Ningning; Zhang, Airong; van Klinken, Rieks D.; Cui, Lijuan

2021 British Food Journal

doi: 10.1108/bfj-07-2020-0575

The purpose of this paper is to develop an integrative model where perceived competence, perceived warmth and “clean green image” of an exporting country are drivers for Chinese consumers' trust in food quality and food safety, which in turn predict their willingness to buy fresh fruit from this country.Design/methodology/approachParticipants (N = 1,583) from the three metropolises in China were surveyed on their perceptions of the competence, warmth and clean green image of seven contrasting exporting countries and their trust in quality, trust in safety and willingness to buy fresh fruit imported from those countries.FindingsResults support the proposed integrative model, explaining 39%–55% of the variance in willingness to buy. Clean green image was the strongest predictor of willingness to buy through enhanced trust in food quality. The effects of country competence and warmth on willingness to buy through trust in food safety and quality varied with exporting country.Research limitations/implicationsThe integrative model and findings of this study can help agri-food industries develop an in-depth understanding of Chinese consumers and to develop targeted strategies to increase willingness to buy through improving consumer trust in food quality and safety.Originality/valueThis study extends the country image framework which previously only consisted of human characteristics (i.e. perceived competence and warmth) by incorporating environmental characteristics (i.e. clean green image) in examining consumers' willingness to buy imported fresh fruit.

Chen, Li-Hsin; Wang, Mei-Jung Sebrina; Morrison, Alastair M.

2021 British Food Journal

doi: 10.1108/bfj-08-2020-0748

Despite the increasing recognition of coffee tourism, there is limited research on the influence of memorable tourism experiences (MTEs) on coffee tourist behaviours. This investigation attempted to fill the gap in extending the MTE model by integrating travel motivations and expectation–confirmation theory (ECT).Design/methodology/approachA mixed-method approach was employed. A survey questionnaire containing closed- and open-ended questions was used to obtain quantitative and qualitative information. Interviews with coffee shop owners were also conducted to obtain greater insight.FindingsBoth the quantitative and qualitative findings confirmed that coffee tourists’ revisit and word-of-mouth intentions were strongly influenced by satisfaction and MTEs, which were predicted by confirmation of expectations (CoEs) and travel motivations.Research limitations/implicationsThe findings confirmed that travel motivation is one of the most important precursors of MTEs. CoE was also determined to be a precursor of MTEs. MTEs had positive influences on satisfaction, word of mouth (WoM) and revisit intentions.Practical implicationsThe results offer insights by identifying vital factors linked to coffee tourist experiences and satisfaction, which will aid practitioners developing better marketing strategies.Originality/valueThe memorable tourism experience scale has rarely been applied in food tourism and particularly in relation to coffee consumption. Moreover, this research is unique in investigating the relationships among motivations, CoE, MTEs, satisfaction and WoM and revisit intentions.

Watanabe, Eluiza Alberto de Morais; Alfinito, Solange; Barbirato, Luisa Lourenço

2021 British Food Journal

doi: 10.1108/bfj-09-2020-0808

Organic food consumption is growing, increasing the need for studies investigating the importance of organic certification labels in emerging countries. The research aims to identify the influence of certification labels and fresh organic produce categories (greenery, vegetable or fruit) on consumer trust and purchase intention.Design/methodology/approachAn online experimental survey 3 × 3 was administered among 349 Brazilian consumers. Certification label and fresh organic produce category were designated as independent variables and manipulated to explore consumer trust and purchase intention. The authors performed a multivariate covariance analysis (MANCOVA) to analyze the data.FindingsResults show that the certification label does not directly affect the dependent variables. It acts as a moderator and indirectly affects both consumer trust and purchase intention. Moreover, depending on the fresh organic produce category considered (greenery, vegetable or fruit), consumer trust changes. Sociodemographic characteristics, age and household income are also important. Finally, the greater the purchase frequency (the main predictor of the model), the greater the purchase intention and consumer trust.Originality/valueThe study contributes to deepen and expand studies involving organic food and to pave the way for future studies that aim to investigate the importance of certification labels of organic foods for consumers.

, Novita; Rowena, Janny

2021 British Food Journal

doi: 10.1108/bfj-01-2019-0067

The purpose of this paper is to examine the determinant factors that influence the purchase intention of fish by Indonesians, especially in 14 provinces with low fish consumption rates.Design/methodology/approachThe survey was conducted with a total of 307 respondents in West Sumatra, Jambi, Bengkulu, Lampung, DKI Jakarta, West Java, Central Java, Special Region of Yogyakarta, East Java, Banten, Bali, West Nusa Tenggara, East Nusa Tenggara and West Borneo. The factors measured and analyzed are product, individual and environmental characteristics while partial least square is used to analyze the data.FindingsThe factors influencing the purchase intention of fish by Indonesians include product, individual and environmental characteristics. Not surprisingly, environmental characteristics were cited by most respondents.Originality/valueThis is the first study on the factors which influence the purchase of fish by Indonesians, in a country with a high rate of fish production, but a low rate of consumption. Findings are relevant to support the “Gemarikan Program” (Program to Promote Fish Eating) by The Indonesia Ministry of Marine Affairs and Fisheries.

Aghabeygi, Mona; Antonioli, Federico; Arfini, Filippo

2021 British Food Journal

doi: 10.1108/bfj-11-2018-0745

Eggs bear an essential role in Iranian diet, primarily for their protein content. The egg production strictly depends on the price of inputs, that is corn used for poultry feeding. The upsurge in corn prices in recent years gave rise to both consumers’ and producers’ dissatisfaction, increasing production cost and the egg price in the final market. The purpose of this paper is to investigate the price-transmission dynamics between corn and retail egg prices in Iran.Design/methodology/approachIndividual commodity price series generally contain stochastic trends and they are non-stationary. Standard unit root and cointegration tests will be conducted in order to determine whether price series are stationary and whether they are cointegrated, respectively. The existence of cointegration between the two-price series depends on the nature of autoregressive process. If there is an asymmetric convergence between two variables, then Engle and Granger’s (1987) test can have a misspecification error and the result cannot indicate nature of variables. Threshold or asymmetric convergence test should be used, which can detect the asymmetric behavior of variables and threshold effects on series.FindingsResults showed that, in the long run, owing to price transmission, any price shocks on corn price will be transmitted to the egg price.Practical implicationsPolicy makers should implement input and output price policies to support producer and consumer in the retail market to increase consumer and producer welfare, and they should also control intermediaries in this market.Originality/valueThis research dealing with price transmission has been concerned only with applying time-series modeling techniques to price data. The main focus of this approach has been to characterize vertical price relationships by the extent, speed and nature of the adjustments through the supply chain to market shocks generated at different levels in the marketing process. Thus, it complements the marketing margin models, which are mainly concerned with testing for market imperfections and calculating the price transmission. Besides these points, particular importance has been given in this research to the question of symmetry of price adjustments.