British Food Journal
ISSN / EISSN : 0007-070X / 1758-4108
Published by: Emerald (10.1108)
Total articles ≅ 4,611
Latest articles in this journal
British Food Journal; https://doi.org/10.1108/bfj-02-2021-0198
Purpose Chinese beer consumption has undergone major changes within the last decade. The combination of a growing middle class and greater exposure to foreign products has resulted in a significant increase in beer imports. The authors examined transformations in this market and how beer preferences have changed over time. This study focuses on changes is origin-specific preferences (e.g. German beer and Mexican beer) as reflected by habit formation (i.e. dynamic consumption patterns) and changes in demand sensitivity to expenditure and prices. Design/methodology/approach The authors estimated Chinese beer demand – differentiated by source – using a generalized dynamic demand model that accounted for habit formation and trends, as well as the immediate and long-run effects of expenditures and prices on demand. The authors employed a rolling regression procedure that allowed for model estimates to vary with time. Preference changes were inferred from the changing demand estimates, with a particular focus on changes in habit formation, expenditure allocating behaviour, and own-price responsiveness. Findings Results suggest that Chinese beer preferences have changed significantly over the last decade, increasing for Mexican beer, Dutch beer and Belgian beer. German beer once dominated the Chinese market. However, all indicators suggest that German beer preferences are declining. Originality/value Although China is the world's third largest beer importing country behind the United States and France. Few studies have focused on this market. While dynamic analyses of alcoholic beverage demand are not new, this is the first study to examine the dynamics of imported beer preferences in China and implications for exporting countries.
British Food Journal; https://doi.org/10.1108/bfj-08-2021-0920
Purpose This study aims to ascertain the extent to which a cooperative controlling a wine supply chain implements a performance measurement system (PMS) that monitors the effects of a circular economy (CE) strategy, developed through partnerships, on the economic and environmental sustainability of the value chain. Design/methodology/approach The study analyzes the characteristics of the closed-loop business model and uses the PMS to assess the contribution of CE partnerships to the sustainability of the value chain. The case study is based on interviews conducted on the cooperative's top management and supplemented with an analysis of external reports, related documents and direct observations. Findings The PMS was underpinned by enterprise resource planning (ERP), through which CE indicators control for the benefits generated on behalf of the cooperative and its CE partners. Originality/value Given the paucity of the studies that address the performance measurement of CE at the supply chain level and its relation to sustainability, this study sheds light on the role that PMS can play in tracking the contribution of CE partnerships to the sustainability of a wine value chain operating in agro-waste valorization. Furthermore, the performance measurement of the CE strategy contributes to an assessment of the responsible production of sustainable development goals at the supply chain level.
British Food Journal; https://doi.org/10.1108/bfj-06-2021-0697
Purpose Soaked–dehulled moth bean seed (SDMBS) powder was incorporated into wheat flour and the paper aims to investigate its effects on the nutritional and quality properties of composite bread. Design/methodology/approach Different ratios of SDMBS powder (0%–12.5%) were mixed into wheat flour to prepare composite bread. Proximate composition, mineral content and functional properties of SDMBS powder and wheat flour were studied. The composite bread samples were assayed for proximate composition, mineral nutrients, amino acid composition, physical characteristics as well as sensorial properties. Findings Protein and ash contents of SDMBS powder were found to be 2.15 and 5.69 fold higher than wheat flour. Water absorption capacity (WAC), oil absorption capacity (OAC), (FC) and emulsion activity (EA) values of SDMBS powder were also 1.63, 1.78, 4.43 and 1.58 times higher than wheat flour, respectively. The inclusion of different levels of SDMBS powder into wheat flour significantly (p = 0.05) increased the functional properties of composite flours. Bread samples fortified with SDMBS powder exhibited higher values of essential amino acids than the recommendations of World Health Organization/Food and Agriculture Organization/United Nations University (2007). The bread samples containing 10% and 12.5% of SDMBS powder provided 39.23% and 41.15% of the recommended lysine level, respectively. The addition of a higher proportion of SDMBS powder into wheat flour gradually increased the protein and ash contents of the bread samples. Control sample without SDMBS powder (0%) and samples fortified containing 2.5% and 5% of SDMBS powder received the highest scores of overall acceptance, whereas the bread sample with the highest SDMBS powder (12.5%) content received the lowest scores. Research limitations/implications The main findings of the current investigation indicated that the addition of 2.5–5% of SDMBS powder into wheat flour enhanced the nutritional and quality characteristics of wheat bread. Originality/value SDMBS powder could be incorporated into refined wheat bread to achieve functional bread with significantly higher protein content.
British Food Journal; https://doi.org/10.1108/bfj-03-2021-0208
Purpose This study explores impacts of innovation-adoption characteristics, food choice motives, segmentation and socio-demographics on consumer adoption of online-to-offline food delivery services (O2O-FDS) in a Western developed country – New Zealand – and an Asian developing country – China. Design/methodology/approach An online survey of 1,185 consumers provides data that the authors analyse using factor analyses, structural equation modelling and cluster analysis. Findings The following innovation-adoption characteristics and food choice motives have statistically significant effects on consumers' attitudes and/or purchase intentions towards O2O-FDS in the pooled sample and/or the samples of two countries: perceived incentive, perceived complexity, processed convenience, cheapness, taste appeal, safety-assured and purchase convenience. Three consumer segments are recognized: conservatives (26.6%), food-value seekers (40.8%) and pioneers (32.6%). Significant differences are found in marital status, age, household income, education level, household size, occupation, country and residential areas across the three segments. Originality/value This is the first study to systematically understand significant influencing factors for the O2O-FDS adoption by using a sample set composed of both Eastern and Western consumers.
British Food Journal; https://doi.org/10.1108/bfj-02-2021-0162
Purpose The human dimension of open innovation is paramount for organisational excellence. However, there is scant evidence of the implications of human resource management practices on employees' orientation towards open innovation. The article shows how such practices facilitate the development of an open innovation climate among food companies. Design/methodology/approach An empirical study was designed to obtain insights into the approach to open innovation of a large sample of food companies (n = 2,458). Secondary data were collected from the sixth European Working Condition Survey. A parallel mediation analysis allowed us to investigate the human resource management practices' implications on individual perceptions of an open innovation-oriented organisational climate through the mediating effect of employees' involvement and engagement. Findings Human resource management practices have an impact on employees' skills, motivation and interpersonal relationships, but they do not have direct implications on the employees' perception of an open innovation-oriented organizational climate. As they solicit employees' involvement and engagement, human resource management practices indirectly nurture a favourable perception of an open innovation-oriented organisational climate. Practical implications Tailored human resource management practices should be crafted to increase employees' capabilities and motivation and, therefore, to sustain open innovation in the food sector. Human resource management practices foster employees' involvement and engagement, which pave the way for a greater proclivity to open innovation at the individual and collective levels. Originality/value The article discusses the implications of human resource management practices on the perception of an organisational climate conducive to open innovation, envisioning aspects to focus on and avenues for future research.
British Food Journal; https://doi.org/10.1108/bfj-04-2021-0430
Purpose The purpose of this paper is to determine the key factors influencing the adoption of grocery shopping and to examine the moderating effect of education between antecedents of the adoption of grocery shopping apps and user attitude and intention to purchase. Design/methodology/approach This study adopted partial least squares structural equation modeling (PLS-SEM) to evaluate the relationship between the latent variables: perceived usefulness, perceived ease of use, attitude and intention to use grocery shopping apps. Partial least squares multigroup analysis (PLS-MGA) was used to examine the moderating effect of education. A total of 305 grocery shopping apps users were surveyed using a structural questionnaire. Findings The results indicated that all the factors considered in the framework were significant in predicting the intention to use the grocery shopping apps. The findings show that education has no significant impact on any relationship. Practical implications A better understanding of the factors that affect the acceptance of mobile grocery shopping apps is important for developing better strategic management plans. Originality/value This is one of the first studies to research the adoption of grocery shopping apps in a developing country, as well as the first to focus on consumers in South Africa.
British Food Journal; https://doi.org/10.1108/bfj-02-2021-0114
Purpose The purpose of this study is to investigate how hotel guests can be nudged for more active engagement in hospitality plate waste prevention and moderation at buffets, through designing effective persuasive interventions. Plate waste is a main sustainability challenge, and it is considered one of the major drivers of food waste in the hospitality sector, whose operations generate excessive amounts of waste. The hospitality industry, featured by all-you-can-eat buffet-style settings, is somehow encouraging consumers to increase the amount of food ordered or taken and not been eaten. Design/methodology/approach This study reports a field experiment conducted in a real hotel setting, where persuasive interventions were targeted to consumers at the croissants buffet, when guests were making their selections. The research tests the persuasiveness of functional and experiential appeal messages to nudge hotel guests towards a more active engagement in avoiding plate waste. Each single treatment was carried out for three weeks in varying sequence. Findings The findings are based on 63 rounds of data collections and show the superiority of experiential appeal messages in positively influencing guests’ behaviour. This implies that appropriate messages can persuade tourists to avoid plate waste in buffet-style settings, especially if these messages are grounded in participatory cues with an emphasis on altruistic values. Originality/value This is one of the few studies that empirically tests the effectiveness of different persuasive interventions in a real consumption setting, thus measuring actual behaviours which have been rarely studied. This study further contributes to the identification of concrete communication tools that can help to mitigate plate waste generation.
British Food Journal; https://doi.org/10.1108/bfj-04-2021-0433
Purpose This study aims to synthesize theoretical and empirical studies on the food dimension of developments in cultural omnivorousness. Cultural omnivorousness is an antithesis which Peterson developed against Bourdieu's stratification theory that emerged in 1992, and it has been the subject of scientific research in different dimensions, including literature, music, art and food. Design/methodology/approach In this study, databases were systematically searched to identify publications on cultural omnivorousness and food. The data obtained in the study was appraised using the checklist of preferred reporting items for systematic reviews and meta-analyses (PRISMA). Findings This study concluded that research on cultural omnivoriusness and food is often investigated from a demand perspective. Findings indicated that the relationship between food and cultural omnivorousness is focused on the axis of eating out, restaurant types and preferences, regions where restaurants are located, liked/preferred food, vegetarianism, the healthy/unhealthy state of food, locality and economic value of preferred food. Moreover, comparing the reviewed study results, it was identified that multiple regression was mostly used in quantitative research, and content analysis was benefited in qualitative research. Research limitations/implications The reviewed studies were limited to articles with open access and peer-reviewed journals over the period 1990–2020. In addition, this study adopted a qualitative research approach. Another limitation of the research is that it only examined cultural omnivorousness in terms of food. Practical implications It is noticed that the results of the research conducted regarding the relationship between cultural omnivorousness and food vary by countries and cities. The reason for this situation might be the different historical processes and development levels of the countries and the difference in the symbols represented by food in this process. Additionally, in practical terms, this research offers some implications for how the relationship between cultural omnivorousness and food can be used by supply. Restaurants from a consumer perspective and destinations from a tourist perspective can use cultural omnivorousness as a strategic element in their marketing planning. Originality/value The literature on cultural omnivorousness is used to make sense of a striking phenomenon, namely the tastes/likes of individuals in the middle and upper classes. However, there has not been found such an examination of food and its use in cultural omnivorousness studies. This article fills the identified gap, adding to the discussion on food and cultural omnivorusness and provides a related research agenda.
British Food Journal, Volume 123, pp 337-361; https://doi.org/10.1108/bfj-02-2021-0160
Purpose This study aims to examine the role of hunger, environmental, economic, landfill and water shortage concerns as significant dimensions of consumer social awareness marketing in socially responsible plate food consumption. Design/methodology/approach To carry out their purpose, the authors validate the hypothesized model empirically through data from 1,536 households using structural equation modeling (SEM). In particular, the construct measures of the structural model have been tested by confirmatory factor analysis (CFA). Findings The outcome the authors came up with is coherent with the hypothesized model, and it proves a positive relationship of the five dimensions identified on consumer awareness. Moreover, the study results show the crucial role of landfill and water shortage concerns in measuring consumer awareness. Practical implications These findings may be of interest to practitioners, academics and policymakers for socially responsible food consumption guidance and training for planning consumer awareness programs. More in detail, this study offers the indication that the dimensions of the social consumer awareness construct are differing from commercial consumer awareness. Originality/value Even though several previous studies have addressed the concept of consumer awareness concerning product and service purchase decisions, this is one of the first research studies on consumer awareness as a multidimensional construct in social marketing studies domain.
British Food Journal; https://doi.org/10.1108/bfj-03-2021-0227
Purpose The purpose of this paper is to facilitate the successful adoption of traceability technologies, such as blockchain, into food supply chains and facilitate the understanding of the barriers and enablers to their uptake by channel members' needs so that appropriate enabling strategy can be put in place. Design/methodology/approach In this paper, an integrated framework involving five components was used as the methodology: (1) diffusion of innovation theory, (2) the innovation concept, (3) the business structure-conduct-performance paradigm, (4) legitimacy and (5) trust was developed and assessed for validity through interviewing 21 channel members, including distributors, wholesalers, Internet retailers and traditional retailers associated with a global fresh produce company's supply chain in China. Findings Barriers negatively framing channel members' attitudes and decisions included a perceived lack of need owing to fresh produce having a short shelf life and being of low value and risk. However, the importance of traceability and the need for effective food recalls were not always understood among channel members, and distributed trust innovations were also suppressed by their lack of compatibility with the Chinese hierarchical culture. Originality/value To date, channel members' perception of innovations in food supply chains has not been considered in light of the components proposed in the integrated framework. The adapted framework used in this study ensured a comprehensive assessment of channel members' attitude and motivations toward traceability practices.