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Modern food law can trace its roots back to the late nineteenth century when the Adulteration of Food and Drink Act 1860 was introduced. Since then the legislation has developed and evolved, often in response to specific incidents where an apparently insignificant change to a process or recipe...
This article looks at the outcome of a questionnaire designed to explore factors relevant to engendering consumer loyalty in restaurant choice. The sampling frame comprises people with relatively homogeneous characteristics who dine out with some frequency. The overall objective was to question...
This article is based on a six-year survey of first year undergraduates and their meat consumption. The main focus is vegetarianism and the declining consumption of red meat over the past two decades. The levels of meat consumption and avoidance were analysed by gender, father's occupation,...
The formulation and marketing of new food products are very complex and there are many interacting influences on consumer acceptance, e.g. the person, the food product and the environment. Market analysis and sensory analysis were used to determine consumer preferences for Cheddar-type cheeses....
The authors welcome the debate hosted by the British Food Journal on the likely size of the outbreak of New Variant CJD, if it is caused by eating BSE-contaminated beef. We are pleased that there is a substantial measure of agreement between our estimates and those of Ferguson et al., for the...
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