ALBERT

Notes: Purpose - The purpose of this paper is to express a general review on how best in the present time can one market genetically modified (GM) foods in the face of the controversial arguments faced globally. Despite the importance of marketing, many organizations though they understand its worth, fail to find radical strategic solutions for the problems encountered by their products. In fact most of them find that disclosing GM ingredients will prohibit consumers from buying their products, whilst, the few GM foods that were proactively marketed indicated the potential of effective marketing and successful product placement. Design/methodology/approach - To be able to market GM foods, an understanding of customer value and problems customers envisage is discussed. The paper attempts to provide a general global perspective on consumer's views about these issues and with the help of a conceptual model it attempts to identify some of the problems related with marketing GM foods. Findings - The findings indicate that these products would have to be repositioned as being seen as less risky and more beneficial to consumers in the light that they can be scientifically proven. Originality/value - This research is innovative in the sense it demonstrates an understanding of how to provide customer value for not only consumers who are the ultimate end users but also provides an insight to a broader audience such as manufacturers, agriculturalists and marketing professionals as to what are some of the contributing factors that consumers look for to make an informed choice.

Notes: Purpose - The aim of the paper is to evaluate the microbiological and physico-chemical characteristics of fermented pounded yam, a unique and popular food of the Igbominas of Nigeria. Design/methodology/approach - Fresh pounded yam was prepared in the laboratory by a modification of the traditional method, and then fermented for varying periods of time (0-96hrs), also essentially by the traditional method. Analysis was carried out on the products following documented and established procedures. Findings - Data obtained indicated noticeable increases in the populations of all the groups of microorganisms investigated with increases in fermentation time, except coliforms which declined in population after 24 hours. Heating of the samples after each fermentation interval resulted in significant reductions in microbial populations such that coliforms could not even be detected after 24 hours of fermentation. Lactic acid production, an indication of flavour development, and pH drop were highest at 48 hours of fermentation. The samples also became softer with increases in fermentation period. The heated samples were considered safe microbiologically, since they contained neither coliforms nor faecal coliforms. Research limitations/implications - The consumption of fermented pounded yam is encouraged since it is safe microbiologically and develops a desired flavour, while further research should be carried out on the nutritional benefits. Practical implications - The findings here suggested that adequate heating after fermentation is necessary to eliminate any potential microbial contamination, and for full flavour development. Originality/value - The results of this research contribute to the knowledge of fermented foods, especially those that are indigenous to Nigeria and West Africa.

Notes: Purpose - The aim of the study is to integrate food hygiene into quantity food production systems. Design/methodology/approach - The present study illustrates the concepts of food hygiene and standard operation of food production systems in detail, and it integrates both of these concepts evidencing that an integrated system can be used as a primary function of every establishment with regard to serving food safely. Findings - A successful food hygiene system must consist of four components: maintaining safe conditions for the food from the time of purchasing to the time it is served to the customer, development of hygienic behavior in the employees that come in contact, in any way, with the customers' meal, maintaining clean and sanitary facilities, and application of an adequate Pest Control Management system. Originality/value - By integrating food hygiene into the operational systems, a powerful message will be sent to the personnel; that food hygiene is a primary function of the establishment and must at all times be enforced.

Notes: Purpose - The aim was to look at food-allergic consumers' preferences concerning the development of low-allergen food. Design/methodology/approach - A questionnaire was designed to measure attitudes towards low-allergen food. Data were collected from 20 food-allergic consumers in Austria, Spain and The Netherlands respectively between April and May 2002 using interviewer-assisted questionnaire methodology. Findings - The results suggested that food-allergic consumers are interested in having low-allergen food available, with 70-95 per cent wanting it produced. A total of 89 per cent identified a number of benefits to themselves, including being able to resume eating the food to which they were allergic, and being able to eat all food with no worries, no symptoms and no need to check labels. Fewer disadvantages were mentioned, with 53 per cent identifying no disadvantages. Factors that would encourage or discourage purchase of low-allergen food were also identified with price, quality (particularly taste) and safety being important. Whilst acceptance of low-allergen food produced using genetic modification was reasonably high (55-85 per cent), in general participants would prefer this food to be produced through conventional means. Research limitations/implications - Further research is required with a larger sample, where cross-cultural statistical comparisons can be made. Originality/value This study provides new information about acceptability of low-allergen food which is of use for the food industry when developing such food, benefiting both the industry and food-allergic consumers.

Notes: Purpose - This pilot study seeks to evaluate whether dietary intervention combined with an oral formulation of sodium salicylate, mineral and vitamin supplements (CV247) altered the rate of progression in patients with malignant disease. Design/methodology/approach - A total of 37 patients were recruited from March 2001 to November 2001 and ran to September 2004. All patients had progressive malignancy at trial entry (def: at least two consecutive increases in tumour markers 〉10 per cent or radiological progression). Patients, were recommended a diet rich in fresh fruit, vegetables, low in saturated fats, salt and man-made chemical supplements such as colours and preservatives together with oral CV247 (sodium salicylate, copper gluconate, manganese gluconate and ascorbic acid). Dietary compliance was monitored, from a subgroup, by monthly interviews with the trial dietitian recorded on a linear analogue scale. Quality of life was measured by monthly completion of a Rotterdam symptom check-list questionnaire and tumour progression measured by radiological assessment and/or tumour markers. Findings - The treatment was well tolerated and compliance with the diet was enthusiastic. Of the two patients with progressive metastatic ovarian carcinoma, one had stabilisation in the disease for five months, the other for 20 months. The 28 heavily pre-treated patients (including those with metastatic prostate cancer) had no significant clinical response (52 per cent stabilisation for 3.5 months). Of the seven patients with early prostate cancer (no metastasis or hormonal therapy, with pre-trial increasing PSA), six (86 per cent) had stabilisation of PSA with a mean duration of 17.2 months. Originality/value - This study succeeded in evaluating whether dietary intervention combined with an oral formulation of sodium salicylate, mineral and vitamin supplements (CV247) altered the rate of progression in patients with malignant disease.

Notes: Purpose - Yoghurt consists of approximately 60 per cent of per capita dairy consumption of Iranian people. Iranian dairy factories use commercial starters which are expensive in yoghurt production. Moreover, yoghurt produced by these starters does not completely meet the taste of Iranian consumers. The aims of this study are to produce well qualified yoghurt from isolated native starters and to evaluate microbial, chemical and organoleptic characteristics of products. Design/methodology/approach - The microflora of Iranian native yoghurts were isolated, purified and identified. The isolated strains were used as starter for the production of yoghurts. Sensory evaluation and measurement of pH, acidity and acetaldehyde content of the samples were carried out. Acidity, pH, acetaldehyde content, and microbial population of the best samples were measured during 21 days of cold storage. SPSS software was used for statistical analysis. Findings - During the above mentioned storage period, acidity and acetaldehyde content increased significantly (p?〈?0.05). Significant decreases (p?〈?0.05) were observed in pH and microbial population. No significant difference in organoleptic characteristics (taste, smell and texture) were found after 21 days of cold storage. Originality/value - Yoghurt production by native starter cultures instead of commercial ones is beneficial in respect of both economic and organoleptic aspects. The results indicate that the use of isolated native yoghurt starters in manufacturing yoghurt can be satisfactory and can also be extended to the production of yoghurt on an industrial scale.

Notes: Purpose - Aims to extract Rice bran oil (RBO) from Pakistani cultivar Basmati-385 for efficient use of local rice industrial waste, i.e. rice bran to reduce the import of edible oil and to evaluate the suitability of RBO in baked products by making cookies. Design/methodology/approach - RBO was extracted from stabilized rice bran by solvent extraction. The RBO obtained was analyzed for different quality parameters and further applied into baked products such as cookies at various levels, i.e. 0, 25, 50, 75 and 100 per cent, by gradually replacing normal shortening to check its suitability as a shortening and its effectiveness in extending the shelf life of product due to its natural antioxidants. Five treatments of RBO and normal shortening (NS) (T1?=?100 per cent NS +?0 per cent RBO, T2?=?75 per cent NS +?25 per cent RBO, T3?=?50 per cent NS +?50 per cent RBO, T4?=?25 per cent NS +?75 per cent RBO and T5?=?0 per cent NS +?100 per cent RBO) were used to prepare cookies and 45 days, storage study was conducted. Findings - Various treatments and storage have a highly significant effect on moisture, fat and NFE content of cookies. Protein content of cookies remained unaffected by changing treatments. During 45 days, storage moisture, protein, fat and NFE content decreased significantly. Physical studies revealed increase in width and spread factor of cookies, while thickness was reduced, gradually with the proportionate increase of RBO. There was significant decrease in quality score of cookies for color, taste, flavor, crispness, texture and overall acceptability. Treatment T3 (50 per cent NS +?50 per cent RBO) got the highest score for all the sensory attributes. Practical implications - The present study suggests that T3 (50 per cent NS +?50 per cent RBO) can produce superior quality cookies to prove the effectiveness of RBO as bakery shortening. Originality/value - Although Pakistan is an agricultural country, unfortunately 71 per cent of the country's edible oil requirements are met through the import of edible oil. In the present project the possibility of RBO extraction from local variety was evaluated. In this way, if fully explored, RBO can become the fourth indigenous source of edible oil.

Notes: Purpose - The aim of this study was to apply key theoretical constructs from the Transtheoretical Model to daily consumption of at least five portions of fruit and vegetables among adolescent females. Design/methodology/approach - A self-report questionnaire was designed with regard to daily consumption of at least five portions of fruit and vegetables measuring stage of change, decisional balance and self-efficacy. In total, 501 females aged 11 to 16 years old participated in the study. Findings - The percentage of students classified into each stage was as follows: precontemplation 16.4; contemplation 38.5; preparation 11.8; action 13.4; and maintenance 20.0. Significant differences in pros and cons scores as well as self-efficacy according to self-classified stage of change were revealed (all p〈.001). With advancing stage participants' scores for pros and self-efficacy increased while cons scores decreased. Practical implications - The results suggest that nutrition education that targets adolescent females may usefully draw on a stage-based classification system in order to deliver more tailored and personally relevant interventions. Examination of the profile of pros and cons may assist in the identification of salient beliefs that may need to be either strengthened (i.e. pros) or challenged (i.e. cons). In addition, attention should also be given to implementing educational strategies that foster confidence in the ability to consumer at least five portions of fruit and vegetables daily. Originality/value - This study presents the first application of the Transtheoretical Model to fruit and vegetable consumption in adolescent females. The results of the research can be used for nutrition education planning and development.

Notes: Purpose - The increasing internationalisation and globalisation of business has forced many firms to reconsider what contributes to their competitive advantage. Despite the importance of packaging it is rather anonymous and has received little or marginal research. The purpose of this paper is to study how packaging can contribute to competitive advantage. Design/methodology/approach - Aspects of the packing industry and market are reviewed. Five case studies covering different packages in the supply chain are presented and analysed. Findings - Structural changes within the European food industry are reinforcing a need for competitiveness where packaging can make the difference for many consumer products. The findings from the case studies and the literature review underscore the importance of packaging and packaging design for fulfilling multi-functions in relation to logistics and marketing in the supply chain from filler to end consumer. New demands due to changes in consumption patterns and habits are requiring innovative packaging solutions in retail outlets. Practical implications - The main implications for management is to understand and take advantage of packaging as a strategic weapon and marketing tool for the entire business, especially within a highly competitive food industry. This is important in every stage of the supply chain either for the transport packaging or as a consumer package in the supermarket. Originality/value - This paper fulfils an identified need for recognising the importance of packaging in business strategy.

Notes: Purpose - To identify factors that could influence consumer perceptions relating to meat production and areas where further development would be of assistance to British agriculture. Design/methodology/approach - Qualitative semi-structured interviews of a quota sample of Scottish meat purchasing consumers. Findings - Results indicate that consumer views on meat production vary widely and that while there are some differences between rural and urban consumers the differences are rarely simple. Views were expressed on a variety of factors including livestock producers, agricultural production, certification and traceability. Relatively few consumers were routinely concerned with assurance labels. Consequently, knowledge of underpinning standards was limited. Primary sources of meat were the major supermarket groups with a distinct bias towards older consumers among those who preferred to shop in small butchers shops. Attitudes towards producers were mainly positive but some consumers remained sceptical about producer behaviour during hard times. Research limitations/implications - While more research would clearly be required to consider a broader spectrum of UK consumers, these current data indicate that consumer understanding of food information and indeed their interest and credibility of the current systems is a subject that would benefit from much wider research. The practical implications for the development of Government policy and for the idividual producers are substantial and would benefit from considerable clarification. Originality/value - Prior research concerning meat production and the views of consumers is limited. Theses findings have implications for future sector-based communications to consumers, in that equal emphasis should be given to both rural and urban consumers. More collaborative communications measures must be implemented to ensure consumer awareness/understanding of underpinning assurance label standards and bring about loyal purchase preferences for British produce.

Notes: Purpose - The purpose of this paper is to consider a new application of stochastic frontier analysis, in which the method is applied to demand data for a food product category, in an attempt to benchmark category consumption and segment food consumers. Design/methodology/approach - In a unified, two-stage approach, a stochastic frontier model is first estimated and subsequently deviations from the demand frontier are regressed on customer characteristics. The method is illustrated in scanner panel data. Findings - A frontier demand function estimated in scanner data of a frequently-bought food category has significant and consistent parameters. Specific descriptor variables can explain excessive category demand and profile customers with considerable sales potential. Research limitations/implications - More work is needed to generalise the usefulness of the proposed model in different food categories. Future research may employ alternative functional specifications and explanatory variables. Practical implications - The empirical identification of salient characteristics improves consumer understanding and can assist in the design of data-driven marketing action. Applied researchers can use marketing and demographic variables that are found in standard consumer panels to estimate frontier models. Originality/value - The paper introduces stochastic frontier analysis as a means to determine consumer differences in food demand. This is an important area for retailers, producers and researchers.

Notes: Purpose - Case studies are a valuable, yet often undervalued vehicle for communicating applied industry-related research data. The British Food Journal, along with other journals, regularly receives case study papers yet in general terms, instructions on how they are best written is lacking. The purpose of this article is to provide advice on writing case studies for publication in a food-related journal. Design/methodology/approach - Approaches to writing case studies in other subject disciplines were reviewed and adapted for reporting food related case studies. Findings - Different forms of case studies are described and how they could be used to disseminate or communicate food related research/practitioner interventions is discussed. Suggestions for ensuring/maximising the quality of qualitative or quantitative case study submissions are presented. A template for writing case studies is provided and ethical considerations are discussed. Originality/value - The article describes for the first time, advice and considerations on writing case studies for publication in a food-related journal.

Notes: Purpose - The purpose of this study was to investigate the polyphenoloxidases (PPO) activities in Jerusalem artichoke tubers as well as their inactivation. The following are important for the processing of this food: treatment and conversion used in preserving processes. Design/methodology/approach - The PPO of whole tubers and the separated tuber skins as determined using a modified PPO essay with 0.01?M dopamine.HCl as reactant and photometry (?A470 plotted against reaction time up to 3?min). Nine varieties used in German tuber production were in the test. Findings - The highest enzyme activity of PPO was in the skin, range from 1,274 up to 3,026?nkat. In the pulps of the tubers nearly traces of PPO could be detected (range: 2 up to 5?nkat). The inhibition of PPO activity in tuber homogenates was investigated in simulated processes which were used in the food industry: heat (drying, pasteurisation) and oxidase inhibitors such as lemon juice, ascorbic and/ or citric acid. The optimum temperature of PPO was 60°C and the inactivation occurred at 85°C. The range of the PPO activity was between pH 5 and 10, with the optimum at pH 7.0. Lemon juice is a natural inhibitor of the PPO activity in fruit and vegetable juices containing Jerusalem artichoke as well as in canning the tubers. Lemon juice combined with citric acid and ascorbic acid is recommended against enzymatic browning reaction. Originality/value - The characterisation of the parameters which influence enzymatic browning of Jerusalem artichoke tubers during food processing: heat and pH, have not been described before.

Notes: Purpose - The home is the location for a substantial number of cases of food poisoning and improving consumer food safety practices is important. This paper proposes investigating how consumers perceive their own abilities and level of food safety risk, as well as attitudes to different forms of interventions which is a largely unstudied area. Design/methodology/approach - Postal questionnaires were sent to a linked demographic quota of adults in South Wales. Responses were analysed using descriptive and inferential statistics. Findings - Overall the majority of consumers were positively disposed to food safety education, although variation occurred within social economic groups. The majority of respondents expressed confidence in their own abilities, although were prepared to listen to food safety advice. Respondents strongly believed it was important for television chefs to implement necessary food safety practices and indicated optimistic and social desirability bias. Information on risk could be beneficial, although concerns were expressed if this was too graphic. A number of correlations between attitudes were identified which could be of importance in designing food safety interventions. Originality/value - Findings from this study, which have been supported by qualitative findings from focus groups should be considered in the design of intervention strategies.

Notes: Purpose - The paper proposes to investigate empirically consumers' quality perception of shrimps and cheese. Design/methodology/approach - A sample of 320 respondents was included in an experimental design in which two food products, shrimps and cheese, two price-levels, two levels of purchase involvement, and two types of physical surroundings, elegant and less elegant, were manipulated. The experiments included both simulated buying situations and simulated usage situations. Findings - The research finds that in the buying situation both experiments perceived price had a positive effect on expected eating quality for high-involved respondents but not for low-involved respondents. In the usage situation the effect of expected naturalness on experienced naturalness was in both experiments stronger for high-involved respondents than for low-involved respondents. In addition, experienced eating quality positively affected respondents' pleasure-feeling. The positive effect of experienced eating quality on pleasure-feeling was stronger for respondents exposed to elegant physical surroundings than for respondents exposed to less elegant surroundings. Research limitations/implications - This research concentrated on analyzing two food products, fresh-shelled shrimps and solid cheese. This could mean that the results may suffer from a lack of generalizability. A large cross-section of products ought to be studied to improve the generalizability of the results. Also, the manipulation of price and physical surroundings were confined to two different levels. Thus, this research offers no specific guidelines on how to set specific prices or how to establish specific physical surroundings for the purpose of manipulating, e.g. consumers' perceived quality. Practical implications - The results emphasize that food producers and retailers, among others, should seek an understanding of consumers' quality perception process in relation to both the buying and the usage situation. Originality/value - This paper empirically investigates consumers' quality perception in both buying and usage situations. Also, the paper includes purchase involvement and physical surroundings as moderating variables of the quality perception process.

Notes: Purpose - The snacking habits of children can be a cause for concern. Little research has been undertaken on the snacking habits of Mauritian schoolchildren. This study was conducted to identify the popular snacks upper primary schoolchildren (8-12 year old) buy at school. It also aimed at determining the factors that influenced children's purchase of snacks. Design/methodology/approach - Twelve primary schools were selected using stratified random sampling. Thirty children from each school were involved. Data collection methods included an interviewer-administered questionnaire and observation of schoolchildren's snacking habits during lunch-time. Canteen sellers were also interviewed to gather information about the most popular snacks and their cost. Findings - Findings revealed that most of the popular snacks were high in sugar, fat, energy or salt. Snacking habit of schoolchildren was significantly associated with age and gender (p〈0.05). Children's snacking habit seemed to be largely influenced by the cost of snacks, their taste and availability, and the amount of pocket money. Originality/value - Previous studies on snacking habits have focused on lower primary schoolchildren (5-7 year old) and adolescents, while this study has focused on the upper primary schoolchildren (8-12 year old). The findings provide a sound basis for health and education authorities to develop a national policy on the sale of nutritious foods in primary school canteens.

Notes: Purpose - The purpose of this literature review is to examine underlying mechanisms through which soy may affect breast cancer risk. Design/methodology/approach - The approach taken is to summarize the emerging mechanisms of how isoflavones, such as genistein, interact with processes leading to breast cancer. Findings - The key finding of this analysis is that these mechanisms include a multitude of contrasting effects of genistein on estrogenic and non-estrogenic signaling pathways controlling cell growth. Furthermore, several of these mechanisms are also regulated by additional dietary factors, such as omega-3 fatty acids (found e.g. in fish) and various other phytochemicals (factors found generally in plant-based foods). The available mechanistic information supports (i) a potent effect of dietary factors on cell growth and (ii) a synergistic effect of different dietary components, such as soy, fish, and plant-based foods. Practical implications - In conclusion, the practical implication of this analysis is the conclusion that the mechanistic information available at this time does not support a recommendation for an isolated increase in soy to decrease breast cancer risk. Originality/value - This article should be of value for health care providers, nutritionists, and consumers.

Notes: Purpose - The purpose of this paper is to outline some of the benefits and limitations of the new Welsh Hygiene Award Scheme. Design/methodology/approach - The benefits and limitations of the scheme are considered in relation to consumers and the industry. Findings - The Welsh Hygiene Award Scheme appears to be popular with award winners, some of the local authorities and most of the public who are aware of it. It is too early to determine whether the initiative has resulted in an overall improvement in the hygiene standards of businesses. Unfortunately, the initiative does not inform the public of actual standards in food premises. This lack of transparency mainly relates to a lack of information for businesses and the public, limited publicity for the scheme in the media and the evident need to educate the public. Originality/value - It adds to the limited literature on the evaluation of similar initiatives. Given that the FSA is considering the option of launching a national food hygiene award scheme, there is a need to carefully evaluate this and other schemes before finalising options.

Notes: Purpose - The purpose of this literature review is to examine the relationship between soy consumption and breast cancer risk since soy isoflavones, such as genistein, are currently discussed as possible breast cancer-fighting agents in the Asian diet. Design/methodology/approach - The approach taken is to summarize and evaluate the available literature on the effect of soy, and the Asian diet, on breast cancer risk. Findings - A key finding of the current analysis is that the effect of genistein depends strongly on dosage and developmental stage during which exposure occurs. The overall conclusion and value of this comprehensive analysis is that the available evidence does not support a recommendation for increased soy consumption as a breast cancer-preventing agent against the background of a Western diet. Instead, additional general components of the Asian diet, such as fish and plant-based food, may be involved in lowering breast cancer risk. Research limitations/implications - A limitation to drawing final conclusions at this time is that further research is clearly needed to better understand the overall effect of soy and other dietary factors. Practical implications - The practical implication for health care providers, nutritionists, and consumers is therefore a recommendation to avoid isoflavone supplements and enhanced soy consumption alone at this time without an increased intake of the other Asian diet components. Originality/value - This review arrives at new conclusions about the connection between soy and breast cancer that are summarized under findings and should be valuable for health care providers, nutritionists, and consumers

Notes: Purpose - Critical assessment of Government proposals to introduce Healthy Start, the first reform of the Welfare Food Scheme for over 60 years. Design/methodology/approach - Consideration has been made of the changes proposed in the new Healthy Start programme. While credit is given for the advantages in the new scheme, an assessment is made of deficiencies in the new proposals and suggestions made of what still needs to be incorporated into the plans before Healthy Start is launched in 2005. Findings - Sixty years after the wartime Government established the Welfare Food Scheme in 1940, the present Government, proposes to replace the Welfare Food Scheme with Healthy Start amid concerns that early nutrition of many infants and children is not optimal. Many components of the new scheme have been broadly welcomed, but there is considerable disquiet that the proposals fall short of what was proposed by a COMA Scientific Review Panel in 2002. Nutritional problems such as iron and vitamin D deficiency are being largely neglected. The opportunity to include follow-on formula, is being ignored. This will adversely affect the nutrition of infants and children in some of the poorest families in the country. Practical implications - Unless changes are made, an opportunity is being lost because the new proposals fall short of what is desirable. Originality/value - A review has been made of the new Healthy Start scheme for infants, children and their mothers before the scheme is implemented. It is important that revisions are made before the scheme is launched.

Notes: Purpose - Fungal growth on UF-Feta cheese is one of the most important factors of consumer dissatisfaction in Iran. Propionibacterium shermanii metabolites was used as a biopreservative to retard this inconvenient. This research was done to determine the concentration of the metabolite that increases cheese shelf life with no adverse effect on sensory properties. Design/methodology/approach - The cheese was manufactured according to the methods used in the Iranian UF-Feta cheese dairy plants. The metabolite was used in the order of 0.5 and 1 per cent (w/w) of retentate weight. After incubation while reaching the required pH, cheese samples were stored at two temperatures including 4 and 25 degree C in which analysis was done during a period of 90 and 70 days respectively. Effect of the metabolite on shelf life (absence of visible fungi growth), total viable fungi, microbial load, pH as well as sensory properties including taste, odour, colour and overall acceptability was compared with the control (untreated sample). Findings - Results showed that the shelf life duration of the cheese was extended by approx. 35–43 per cent. Total viable fungi was most efficiently reduced using the metabolite but there was no significant differences in microbial load. Addition of the metabolite didn't affect pH of cheese at either temperatures compared with control. Results of sensory evaluation showed that the taste and odour of cheese containing 0.5 per cent of the metabolite was preferred as compare to the others (p〈0.1). The intervension had no effect no effect on colour scores of cheese. The texture of control was better than the others (p〈0.1). Originality/value - In UF-Feta cheese, the presence of fungi represents a major concern for cheese manufacturers. The results indicate that the fungal growth can be minimized using Propionibacterium shermanii metabolites without undesirable effects on sensory properties. The potential of the metabolite to inhibit yeast growth on UF-Feta cheese was a new finding in this research.

Notes: Purpose - Wheat is considered nutritionally poor, due to deficiency of essential amino acids such as lysine and threonine, whereas fenugreek (Trigonella faenum graecum L.) flour has a high protein content (25 per cent), lysins (5.7g/16gN), soluble (20 per cent) and insoluble (28 per cent) dietary fibre besides being rich in calcium, iron and beta-carotene. Fenugreek seeds contain 20 per cent soluble fibre (gum), which can act as functional agent in wheat dough. The presence of bitter saponins in fenugreek seeds limits their acceptability in foods. However, it has been possible to debitter fenugreek seeds by using various domestic processing methods. Therefore, their use can be exploited as functional and nutritional food as well as therapeutic agents. Hence, in the present study efforts have been made to develop wheat-fenugreek-based health bread. Design/methodology/approach - In commonly grown varieties of wheat, namely WH-423, and fenugreek namely Pusa, early bunching was obtained. Fenugreek seeds were divided into three portions. One portion was left unprocessed (raw), while the other two portions were soaked (12hr at 37?C) and germinated (48hr at 37?C) separately. Soaked and germinated samples were dried at 55-60?C. Dried samples of raw, soaked and germinated seeds were ground to fine powder. Fenugreek seed powder (raw, soaked and germinated) was blended separately with wheat flour at different levels, namely 5, 10, 15 and 20 per cent. Breads from control and supplemented flours were baked in replicates. Baking, organoleptic and nutritional characteristics were analysed in the control and supplemented breads. The data were statistically analyzed in complete randomized design for analysis of variance according to the standard method. Findings - Supplementation of wheat flour with fenugreek flour from 5 to 20 per cent levels increased the protein, lysine, minerals and fibre contents of bread. Additions of fenugreek (raw, soaked and germinated) up to the level of 15 per cent produced bread with a satisfactory loaf volume and other sensory quality attributes (crumb colour, crumb texture, taste etc.), whereas the 20 per cent level of supplementation caused a depression effect in loaf volume and the breads were found to be bitter in taste, However, among the various supplemented breads, germinated fenugreek flour-supplemented bread at 15 per cent level showed satisfactory baking and organoleptic characteristics and contained an appreciable amount of protein (24 per cent), total lysine (3.02g/100g protein), dietary fibre (12.04 per cent) and minerals. Practical implications - Fast food are becoming as popular, as in developing countries. Keeping this fact in view, in the present study, health breads were prepared. The developed product had good acceptability, was nutritionally rich and had therapeutic value. So, these can be considered for commercialization. Originality/value - As fenugreek seeds contain 20 per cent soluble fibre (gum), and 5.7g/16gN lysine contents, the soluble fibre of fenugreek seeds has been reported to reduce blood sugar and cholesterol levels. Therefore, their use can be exploited in the development of health foods.

Notes: Purpose - The purpose of this review is to examine the effect of nutrition on mental functions of children and adolescents. Design/methodology/approach - The approach taken is to evaluate published research on key dietary factors, including recent, rigorously designed supplementation studies. Findings - The result of this analysis is that nutrition has potent effects on brain function. It is concluded that protein, iron, iodine, and the consumption of breakfast all impact on a child's learning capability and behaviour. Moreover, recent research has identified additional, potent roles of micronutrients, such as essential fatty acids, minerals, and vitamins, in the prevention of learning and behavioural disorders. Among the latter, this review focuses particularly on attention deficit hyperactivity disorder. Research limitations/implications - While several controlled supplementation trials with supplementation are now available, the limitation of the present analysis is that more large-scale trials are needed before final conclusions can be reached. Practical implications - The practical implication of this review for health-care providers, nutritionists, teachers, and parents at this time is that enough promising evidence has be accumulated to warrant a recommendation to include adequate levels of minerals, vitamins, essential fatty acids, and other nutrients in children's diets to improve learning and behaviour. Originality/value - This review is unique in its comprehensive nature and provides a synopsis of the power of diet in influencing learning and behavior for professionals and parents.

Notes: Purpose - Assessment of HACCP systems is a key element in assuring the effective management of food safety. However, there is no accepted approach or common methodology available to HACCP practitioners, auditors or regulatory bodies. This paper seeks to examine this situation Design/methodology/approach - This paper reviews previous approaches to HACCP audit and describes developments in audit and audit methods based on a long-term study of HACCP in a multinational organisation. Findings - The proposed audit tools provide a useful method for collection of data on the effectiveness of HACCP plans and their implementation. Research limitations/implications - Limitations of using this approach are identified and discussed. Originality/value - New audit tools for validation and verification of HACCP effectiveness are proposed.

Notes: Purpose - HACCP training is acknowledged as a key requirement for the development of effective HACCP systems. However, there are few measures of the standards of training being offered or of the effectiveness of learning that takes place and no agreed methods to measure HACCP knowledge following training. Sets out to investigate this issue. Design/methodology/approach - A HACCP knowledge questionnaire was developed to measure HACCP team member knowledge following training. Data were collected from 91 individuals in a multinational organisation and predictions were made on likely effectiveness of HACCP systems based on team-member knowledge. Findings - This paper outlines the preliminary results from a research project investigating the impact of training on effective HACCP implementation in a multinational organisation. Research limitations/implications - Limitations concerning sample size, timing and possible lack of understanding are discussed. Originality/value - A new tool to measure HACCP team member knowledge is described and use of HACCP knowledge as a predictor of HACCP system effectiveness is discussed.

Notes: Purpose - This paper aims to examine salient issues in the packaged food business with special focus on packaging and its crucial role covering food marketing, best practices in the food and drinks industry, product innovation, food safety and quality, food supply chain management and emerging trends. Design/methodology/approach - Phenomenological research has raised awareness and increased insight into critical issues in the packaged food business. The approach is based on observation of the business environment, online research, a close watch on British food industry, analysis of papers in journals, and brainstorming with co-researchers for four years. Findings - The research has found that the key trends fostering growth in developed packaged food markets are convenience, functionality and indulgence. The real value of packaging is that the package is an integral part of the product today. Besides, food products frequently require the general marketing approaches and techniques applied to the marketing of other kinds of products and services. In addition, for the food industry to improve further, it needs to adopt the best practices shown in this research paper. Moreover, while going for product innovation, some critical success factors must be taken into account. Furthermore, the objective of all quality assurance systems exercised by food manufacturers and processors, is to produce safe products that comply with manufacturers' specifications, including the requirements established by governments. On top of that, the companies that are the most progressive in the management of the supply chain are expected to be the most successful and profitable. Last, but not least, companies should look forward to emerging trends for business success. All these critical issues must be observed in a packaged food business for superior performance. Research limitations/implications - Company surveys have not been performed due to the limited access of the research to well-developed Western food markets. Hence, company surveys may be the next step to further identify critical issues in the packaged food business from the perspective of existing corporations. Originality/value - This paper offers a holistic view that would guide a reader to identify critical issues in packaged food in existing or new businesses.

Notes: Purpose - Aims to demonstrate whether consumers influence provision of environmental communications by the UK food sector, challenging the view that such reporting is principally targeted at institutional stakeholders and shareholders. Design/methodology/approach - Web site research was undertaken on a sample of 43 manufacturers and 16 retailers on provision of environmental information of a policy (intent) or reporting (action-based) nature, analysed using chi-square techniques assessing the significance of turnover, public listing, brand-name companies, consumer-goods companies and media allegations on the provision of environmental information. Findings - Turnover, public listing, brand-names, consumer-focus and media allegations all affected provision of environmental information by UK food companies, suggesting that greater consumer-focus leads to the perception that provision of such information into the public/consumer domain is important. Research limitations/implications - The sample size selected was relatively small, and findings were based on the assumption that the internet is an accurate and appropriate means of conveying environmental information to the consumer. Further research could test such findings with a larger sample and a consumer survey to confirm interest in corporate environmental information provision. Practical implications - There are important implications for UK food companies considering environmental actions and communications, particularly for brand-name- or consumer-focused companies. Reporting is seen as a necessary defence but may also offer opportunities for differentiated competitive advantage. Originality/value - This paper is very valuable in challenging the traditional view that corporate environmental reporting is largely of interest to shareholders and other institutional stakeholders. It demonstrates the need for brand-name- and consumer-focused food companies to communicate their environmental performance, whether for competitive advantage or as a defensive strategy.

Notes: Purpose - The purpose of this paper is to test the extension of the theory of planned behaviour (TPB) in an organic food buying context. Design/methodology/approach - The relationships between subjective norms and attitudes and intention to buy organic food were studied by applying structural equation modelling. Findings - The proposed modified model of the TPB model fitted the data better than the original model, implying that in the organic food-buying context the role of subjective norms differs from the original theory of planned behaviour. In buying organic food subjective norms affected buying intention indirectly through attitude formation. In addition, results showed that the modified TPB model predicts intention to buy organic food better than the original model. Based on the results, it can be said that consumers' intentions to buy organic food can be predicted with their attitudes (R2=0.558), which can further be predicted by subjective norms (R2=0.374), and that behavioural intentions reliably predict self-reported behaviour (R2=0.824). Research limitations/implications - First, this study concerned only organic bread and flour products, and therefore the results cannot be expected to explain consumer behaviour for all organically produced products. Second, just one retail channel of organic foods, a hypermarket, was examined. Since the different store formats have also very different characteristics (e.g. price level and number of products), it is likely that also the consumers' buying behaviour differs between different stores. Originality/value - In past studies on organic food-buying behaviour, the role of subjective norms has often been neglected - either they are not included in the models or their explanatory power has been weak.

Notes: Purpose - Databases of consumer-facing product information from food package labels are required for a variety of purposes, such as online shopping and computerised nutrition education. The aim of this research was to develop a novel method of recording and storing data in a structured electronic format. Design/methodology/approach - The research method involved the development of a computer program named "Data Entry Interface", designed for the use of people with low levels of information technology skills. This program uses a bottom-up approach to position images of a product next to data entry text boxes, to enable an operator to copy text directly into data fields. These are used in spreadsheets that link pictures of a product with its brand name, producer's name, product attributes, ingredients, allergens, nutritional information, diet information, size information, hints for opening or storage, and general warnings provided by the producers. Findings - It was found that this approach reduces the time taken to gather and enter data and also lessen the likelihood of error. The value of this program is the provision of a robust data entry system that avoids the requirement for the products to be physically present. The software has been distributed to a data warehouse in the supply chain for evaluation. Originality/value - It was developed because the authors required a specialised database named "European Database of Manufacturers' Products and Packaging" (ED-MaPP), to demonstrate the functionality of a prototype assistive technology product, named TELE-EYE, developed in the European Union (EU) PACKAGE project.

Notes: Purpose - Food safety is an important issue facing consumers, the food industry and the government. Since consumers cannot themselves easily assess food safety risks, their perception of food safety is, in part, a matter of trust in the food chain. This study seeks to focus on livestock farmers and to investigate the causal relationship between the factors that determine consumer trust, regarding food safety and in turn their purchase likelihood. Design/methodology/approach - By integrating theories developed in several disciplines, six factors, namely: providing information, competence, integrity, benevolence, credibility, and reliability were adopted for this study. The conceptual model was tested with a sample of 194 individuals in the form of a structural equation model using LISREL 8.30. Findings - The research confirms that livestock farmers could draw benefit from strategies to increase their trustworthiness through provision of information, show their benevolence and integrity to consumers, and in turn positively influence consumers' purchasing decision. Practical implications - Livestock farmers should understand more specifically what consumers want to know and provide accurate and reliable information. Originality/value - This exploratory study provides a useful insight into the potential benefit from trust building that could be derived by livestock farmers, food safety regulators and the food supply chain as a whole, as well as the ways in which this might be achieved.

Notes: Purpose - Awareness and testing of ethnic cuisine have increased in the past decades as a consequence of the growing international trade, migration, tourism and globalisation. This article aims to focus on the attitude and behaviour of Belgians towards Latin-American ethnic foods, and of Hispanics living in Belgium towards mainstream Belgian food. Design/methodology/approach - The role of socio-demographic characteristics, food neophobia, and degree of acculturation or openness on food preference and choice among these two population groups is analysed. A survey with 119 Belgian and 127 Hispanic participants was performed. Data analysis deals with descriptive analyses and statistical validation of the perceived associations by means of chi-square, t-test, ANOVA, correlations, and stepwise multiple regression. Findings - The overall opinion and degree of satisfaction of the Belgian sample towards ethnic food were favourable. Latin-American food consumption and attitude of Belgians are negatively correlated with food neophobia, which is significantly higher among urban and 55+ aged consumers, and positively correlated with openness to new cultures. Taste and appearance were key attributes that determined Belgians' preference for ethnic foods. Hispanics' general perception towards Belgian mainstream food was favourable as well, although they considered their own food as being better in taste. Barriers to maintain Latin-American food habits are availability and time constraints. Hispanics' adoption of traditional Belgian cuisine is positively correlated with time of residence in Belgium and negatively correlated with maintenance of native social interaction and language use. Food neophobia does not emerge as a determinant of Hispanics' dietary acculturation to mainstream Belgian food. Research limitations/implications - Data are collected from a relatively small convenience sample, which limits generalisation of the findings beyond the sample characteristics, which renders the findings exploratory rather than conclusive. Originality/value - This paper covers important, not well-explored and previously neglected research subjects, namely attitude, perceptions and behaviour towards ethnic food and food consumption among ethnic minorities in the increasingly globalised food market. The main contribution pertains to simultaneously investigating the role of socio-demographic, acculturation and food neophobia on food consumption decisions.

Notes: Purpose - To examine consumers' beliefs about organic foods and their relationship with socio-demographics and self-transcendence (universal, benevolence) personal values. Design/methodology/approach - A random questionnaire-based mail survey of 500 Australian (Victorian) adults (58 per cent response) was used. The questionnaire included items on organic food beliefs, the importance of self-transcendence values as guiding principles in life, and socio-demographics. Statistical analyses included cross-tabulations of organic food beliefs by socio-demographics and multiple regression analyses of positive organic food beliefs with personal value and socio-demographic items as the independent variables. Findings - The majority of participants believed organic food to be healthier, tastier and better for the environment than conventional food. However, expense and lack of availability were strong barriers to the purchasing of organic foods. Generally, women were more positive about organic food than men (e.g. women were more likely to agree that organic food has more vitamins/minerals than conventional food). The personal value factor related to nature, environment and equality was the dominant predictor of positive organic food beliefs, followed by sex. These predictors accounted for 11 per cent of the variance. Research limitations/implications - A survey response bias needs to be taken into account. However, the response rate was adequate for reporting and differences in age and education between participants and the Victorian population were taken into account in data presentation. Future understanding of consumers' use of organic foods will require the inclusion of a fairly extensive set of potential influences. Practical implications - Communication appeals based on psychographics may be a more effective way to alter consumers' beliefs about organic foods than those based on demographic segmentation. Originality/value - To the best of one's knowledge, this is the first study to examine the relationship between personal values, socio-demographics and organic food beliefs in a random population sample. This study is relevant to producers, processors and retailers of organic food and those involved with food and agricultural policy.

Notes: Purpose - The objective of this study is to identify the optimal product design attributes for a range of chilled probiotic orange juice beverages, and to evaluate the contribution of market-oriented research methodologies to the development and strategic marketing of innovative functional beverages. Design/methodology/approach - A conjoint-based survey was administered to 400 purchasers of chilled orange juice in both Dublin and Cork between May and September 2004. Findings - New product development (NPD) opportunities exist for probiotic juice-based beverages, although functionality should not be relied on solely to leverage a competitive advantage. Research limitations/implications - The survey sample only included primary purchasers of chilled orange juice, owing to the increased importance of the chilled orange juice category in Ireland. Further research that would incorporate purchasers of ambient orange juice, and end-users of both chilled and ambient orange juice in Ireland, as well as across European states for a cross-cultural perspective, would prove beneficial to both manufacturers and retailers. Practical implications - Advanced market-oriented research methodologies during the concept stage of the NPD process can assist both food and beverage firms and retailers to develop and market functional foods and beverages that more closely meet consumers' needs and values. Originality/value - This research can assist beverage manufacturers to optimally design a range of chilled probiotic orange juice beverages targeted at specific market segments, and provide guidance for effective positioning, communication and pricing strategies of innovative functional beverages.

Notes: Purpose - The objectives of this study were: to investigate Irish consumers' attitudes to diet, health and health-enhancing foods; to determine Irish consumers' knowledge and awareness of the health benefits of health-enhancing foods; to examine the health-related factors perceived to be most important in food choice; and to examine the relationships between attitudes, beliefs and dietary behaviour. Design/methodology/approach - A total of 340 questionnaires were distributed to consumers using a multi-stage cluster-sampling technique. Findings - The key variables that accounted for the variation in dietary behaviour were attitudes to healthy food behaviours, perceived influence of diet on health, and nutrition knowledge. Differences were observed between attitudes and awareness of health-enhancing foods across gender, age and social grouping. Research limitations/implications - The results and conclusions of this research are derived from a study conducted in Dublin only and, therefore, it is not possible to generalise about the Irish population from these results. It would prove beneficial to conduct further consumer research on determinants of consumers' dietary behaviour for health-enhancing foods at different urban and rural centres in Ireland, as well as across European states for a cross-cultural perspective. Practical implications - Market segmentation, accompanied by appropriate carefully targeted educational messages, and addressing the attitudes, beliefs and knowledge of the target group can help to close the gap between actual and healthful diets for the entire population. Originality/value - This research can assist health policy makers implement promotional strategies to improve the nutritional status of at-risk groups while supporting efforts by the food industry in identifying appropriate marketing strategies within the healthy foods sector.

Notes: Purpose - This paper sets out to investigate the biotypes of Campylobacter jejuni and C. coli and the serotypes of C. jejuni present in broilers from selected small retail processors in six counties in Trinidad. Design/methodology/approach - Samples were plated on blood-free Campylobacter CCDA, incubated at 42°C in 8-10 per cent CO2 in a CO2 incubator and isolates were biotyped using the Lior scheme and serotyped using 25 Penner heat-stable antisera by the passive hemagglutination method. Findings - Amongst the 743 C. jejuni isolates biotyped, 85.3 per cent and 14.7 per cent belonged to biotype I and II respectively compared with C. coli isolates where 84.3 per cent were grouped as biotype I and 15.7 per cent were biotype II amongst a total of 681 isolates. The difference in frequency of both biotypes amongst C. jejuni and C. coli was statistically significant (p〈0.05; ?2). Of the 52 isolates of C. jejuni, 48 (92.3 per cent) were typable. The predominant serotype Penner HS O:31 accounted for 19.2 per cent of the isolates tested, while Penner HS O:2, the predominant serotype recovered from clinical cases world-wide, accounted for 5.8 per cent. Originality/value - The biotypes detected in Campylobacter isolates from chickens are similar with those earlier isolated from other livestock in Trinidad. However, this is the first documentation of serotypes of C. jejuni in this country. Serotypes O:31 and O:2 have been isolated from clinical cases world-wide and may have clinical implications in Trinidad. It is, however, pertinent to mention that until C. jejuni is routinely serotyped and reporting of human clinical cases of campylobacteriosis in the country is improved, the clinical significance of C. jejuni serotypes cannot be fully appreciated.

Notes: Purpose - Tea and herb teas are popular beverages with potential health benefits. This study evaluates the potential for the development of wine using infused tea leaves as a raw material. Design/methodology/approach - Tea leaves of clones 318 and 143 obtained from the Mambilla Highland of the Cocoa Research Institute of Nigeria Ibadan, were infused in hot water and used in wine production. Processed tea bags from Unilever Plc, Nigeria (LP) were used as the control. All the three infusions were fermented for 120 hours at 30°C. Findings - The pH, total solids, and the specific gravity of the musts showed a marked decrease with concomitant increase in titratable acidity. Macro elements of the tea leaves indicated significant differences in nitrogen, phosphorus, and potassium between clones. The different physiology of the tea clones was responsible for the varied tannins of the wines. Sensory evaluation of the wines showed that there were significant differences, p〈0.05 value, among wines samples in all the attributes evaluated. Originality/value - The taste of the wines produced from tea leaves and the aroma compared favourably with other commercially known tropical fruit wines used in the assessment, although there is need for further work on the improvement of the colour of the tea wines.

Notes: Purpose - This paper reports the findings of a research project that investigated the extent of the information gap that exists between the British agri-food industry and consumers to help assist the industry in its efforts to re-connect with consumers and the wider public. Design/methodology/approach - The first stage involved an information audit to examine the communication activities of the providers of information about food and farming, which was conducted using desk research and personal interviews. The second stage involved qualitative and quantitative primary research to examine the information needs and knowledge amongst consumers, one of the key target groups identified in the first stage of the project. Findings - The review of the communication activities of organisations in the agri-food industry identified an extremely fragmented delivery to consumers and a distinct lack of resources to effectively communicate the information that exists and evaluate its impact on the attitudes, perceptions and behaviour of consumers. The consumer research indicated that, while many are interested in food production issues, the fragmented communication messages that they receive are not giving them a clear reason to consider the implications of their purchases for the British farming industry and the environment. Research limitations/implications - The information audit, whilst comprehensive, was not exhaustive, and so it is likely that some information providers may have been excluded from the review. In addition, the effectiveness of individual organisations' communication activities has not been evaluated and this presents a useful avenue for future research. Practical implications - Owing to the limited communication budgets of individual organisations it is suggested that the industry collaborate and pool its resources to develop a co-ordinated and effective consumer campaign for British agriculture. Originality/value - This paper is of value to participants in the agri-food industry as, since the publication of the Policy Commission inquiry into the future of farming and food, the subject of reconnection in the food chain has become very topical, with both industry and government representatives identifying the poor image of farming and consumers' lack of understanding of the link between food and farming as a significant problem for the industry.

Notes: Purpose - Many cases of food poisoning originate in the domestic environment and can be associated with improper food handling and ineffective cleaning by consumers. These practices could lead to the introduction and spread of bacterial contamination in the kitchen and if not subsequently removed could present an infection risk. This study proposes investigating changes in levels of bacterial contamination at five key sites in ten domestic kitchens during a period of 24 hours. Design/methodology/approach - Microbiological swabs were used to provide an aerobic colony count and an Enterobacteriacea count. A record was kept of cooking, cleaning and other activities within the kitchen. Findings - Results showed that contamination levels varied during the day, peaking after meal preparation and generally falling overnight. There was also indirect evidence of cross contamination, particularly from hands to other surfaces. Sites such as the refrigerator handle, kettle handle and taps, which generally only come into contact with hands, show increases in the levels of contamination recorded. Levels of microbiological contamination were lower in vegetarian than non-vegetarian households. A variety of data showed that non-food preparation activities also take place in the kitchen. These could also introduce bacterial contamination into the kitchen and facilitate their spread. Originality/value - The implications of these results are that the most important time for cleaning in the kitchen is immediately after food has been prepared, with attention focussing on high risk areas such as the work surface, chopping board, taps and other hand contact surfaces.

Notes: Purpose - Consumers often use inappropriate food-handling practices and improving these could help to reduce the incidence of foodborne disease. However the development of an effective food safety education strategy is considered complex and could be improved by having a greater understanding of the consumer. This paper proposes investigating the modes and channels of communication that maybe used in education strategies. Design/methodology/approach - A self-complete postal questionnaire was distributed to a linked demographic quota of adults in South Wales. Responses were entered into a specially constructed food safety database. Findings - Results indicated that the Environmental Health departments and UK Food Standards Agency were perceived to be the most trusted and credible organisations that can provide food safety information. The most believable spokespersons for promotion of food safety advice were determined as Environmental Health officers and the Chief Medical Officer. The most preferred source of food safety information identified were food packaging, followed by advice from a medical doctor. Research limitations/implications - Although only a relatively small sample size, many of the findings have been corroborated by qualitative data from nationwide focus groups. The data have been used as the precursor for a large nationwide study of over 2,000 consumers and this should further validate the data. Originality/value - The results will be of benefit to a range of organisations currently engaged in food safety education as well as identifying potentially underutilised channels of communication.

Notes: Purpose - The purpose of this paper is to offer a preliminary case study exploration of the corporate social responsibility (CSR) issues being addressed and reported by the UK's leading food retailers. Design/methodology/approach - The paper begins with a short discussion of the characteristics and origins of CSR and this is followed by an outline of the structure of food retailing in the UK and of the ways in which the leading food retailers are driving innovation and development. The paper draws its empirical material from the CSR reports and information posted on the world wide web by the UK's ten leading food retailers. Findings - The findings reveal that each of the leading food retailers has its own approach to CSR and that there are substantial variations in the nature and extent of the reporting process. That said, there is some common ground in reporting on a range of environmental issues, on sourcing, on employees, on customers and on the communities in which the retailers operate. The underlying message is that all food retailers believe that CSR is an integral element of their core business. Originality/value - The paper provides an accessible review of CSR issues and agendas, as perceived by the UK's leading food retailers, and as such will interest academics and practitioners working in and on this sector of the retail marketplace.

Notes: Purpose - Consumer food handling behaviour is important in preventing food borne disease and this paper proposes examining consumer behaviour and knowledge concerning food storage and disposal. Design/methodology/approach - Interviews and observations were used to investigate the storage methods and the storage durations of various categories of food products as well as the consumers' motives when they decide to throw away food products. The temperature of their refrigerators was also measured. Findings - The results demonstrate that consumers deal with meat and dairy products relatively hygienically, but the storage of products in other categories is more likely to lead to risks; especially because of high storage temperatures. The study also shows that the elderly handle food differently from younger people. Research limitations/implications - Knowledge of the recommended storage methods and the consequences of consuming out-of-date foodstuffs have not been investigated. This could be dealt with in a supplemental research. Practical implications - The elderly have a different purchasing policy. The older consumer of the future is likely to act differently to the present day elderly with respect to the disposal of food products. Originality/value - Reveals that consumer education about food safety, in particular food storage and food handling is recommended.

Notes: Purpose - The goal of this research was to try a new methodology to elicit consumers' willingness to pay for genetically modified (GM) food. Design/methodology/approach - Even though experimental auctions have been used for several years, they do not provide qualitative information on consumers' reasoning behind their purchase behaviours. To provide further illumination in this regard, a thought-listing technique and a questionnaire were added. Findings - A majority of the consumers involved in this study were ready to pay for the GM food offered. The benefit provided by the GM product did not seem to be the major purchase criterion and sensory assessment appeared to be important. The use of different methodologies on the same sample of participants revealed that there was a gap between purchasing intentions and behaviours, and that a key to efficiently assessing public perception and purchase behaviours is the precision of the context. Research limitations implications - The absence of discrimination between the different benefits offered, might come from the limited size of the samples or from the nature of the benefits offered. Future research should consider larger samples and more diversified products. Practical implications - This study has concrete methodology applications. If one would like to conduct a market study, for instance, on a specific GM product, a general survey on biotechnology will not provide relevant answers. Originality/value - The implementation of experimental auctions with psychometric tools, created an original and suitable protocol for accessing consumers' willingness to pay as well as their justifications.

Notes: Purpose - The aims of this study were to examine farmers' and food processors' alignment with consumers' views about plant foods and their intentions to produce plant foods. Design/methodology/approach - Data on plant food beliefs were collected from mail surveys of farmers, food processing businesses and random population samples of adults in Victoria, Australia. Findings - There were strong differences between consumers' beliefs and farmers' and food processors' perceptions of consumers' beliefs. For example, a higher proportion of farmers and processors believed that consumers would eat more plant foods if more convenience-oriented plant-based meals were available than consumers themselves agreed. Farmers appeared to be more aware of or aligned with consumers' beliefs than were processors. One- and two-thirds of farmers and processors respectively were planning to grow or process more plant foods, which bodes well for the availability of plant and plant-based foods. Research limitations/implications - Study limitations include the small food industry sample sizes and possible response bias, although analysis suggests the latter was low. Future research could survey a larger sample of food industry representatives, including those from other sectors (e.g. retailers). Practical implications - Education of consumers and industry groups on plant foods and better lines of communication from consumer to processor to farmer, are required. Originality/value - To the authors' knowledge, this is the first study to examine farmers' and food processors' awareness of consumers' beliefs about plant foods. This issue is important for those involved with the production and marketing of plant foods or with food, farming and health policy.

Notes: Purpose - The purpose of this paper is to introduce a model of instore logistics for retail stores. Design/methodology/approach - The model attempted to give a picture of all logistics processes that are carried out within a retail outlet from an incoming dock to the check out. The model has afterwards been empirically validated by analyzing the instore logistics processes of dairy products in 200 stores in the Austrian grocery retail sector. Findings - The findings of the survey show typical problem areas within store operations and identify the impact of instore logistics as a key factor impacting on the success of retail business. Originality/value - The paper continues the work of Raman, DeHoratius and Ton in 2001, and Cachon, also in 2001 and the findings contribute to close the execution gap in retail operations.

Notes: Purpose - The purpose of the paper is to explore the values that underlie consumers purchasing decisions of organic food. Design/methodology/approach - The paper draws on data from focus groups and laddering interviews with a total of 181 regular and occasional consumers of organic food that were contrasted with survey results of other studies. Findings - The results show that most consumers associate organic at first with vegetables and fruit and a healthy diet with organic products. Fruit and vegetables are also the first and in many cases only experience with buying organic product. The decision-making process is complex and the importance of motives and barriers may vary between product categories. Research limitations/implications - While further research would be required to facilitate full understanding of the consumer-decision making process with regard to organic produce, this work indicates the complexity of the process and the likelihood of variation between different product categories. Future research should consider tradeoffs that consumers make between values and product as well as consumer segmentation. Originality/value - Prior research concerning the consumer decision-making process with regard to organically produced food is limited. Theses findings have implications for future sector-based communications to consumers and, potentially, for product development and labelling.

Notes: Purpose - The purpose of the paper is present experiences using a well-established forecasting tool, the Delphi method, to explore the dynamics of, and prospects for the development of the market for organic food in Europe. Delphi, developed by the Rand co-operation to improve military technology forecasting, uses expert feedback to refine an informed perspective on complex or uncertain issues. Design/methodology/approach - This study used experts of the organic food market in 18 countries to explore factors influencing the development of the organic market, future market prospects, and the role of governments in future market development. Findings - The results show that short supply chains and focus on regional organic shops may be an indication of an earlier stage of market development, likely to be followed by integration into mainstream outlets and involvement of multiple retailers. Research limitations/implications - While more research would clearly be required, it is concluded that the mutual but mismatched interdependence of demand and supply acts as a constraint to the overall development. Policy intervention should not only take the specific local conditions, but also the stage of market development into account. Originality/value - Prior research in this area is limited, as is work using the Delphi method.

Notes: Purpose - Many countries have held back from planting genetically modified (GM) food crops due to perceived negative reaction in export and domestic markets. Three lines of research have tested the reality of this fear. Design/methodology/approach - In-depth interviews were conducted in European countries with key companies and organisations in the European food sector. Supermarket intercepts were used to ascertain purchasing intent for products from countries that do or do not produce GM crops. A purchasing experiment was conducted, where cherries labelled as GM, organic or conventional were on sale in a roadside stall. Findings - Food distribution channel members expressed concern about possibility of contamination or mix-up between GM and non-GM food. However, presence of GM crops in a country does not cause negative perception of food in general from that country. Approximately 30 per cent of consumers in the purchasing experiment proved willing to purchase GM cherries when there was a defined consumer benefit - either lower price or spray-free. Practical implications - Countries that have not yet planted GM food crops need to be cautious about possible negative impacts on channel member perceptions of non-GM versions of the same crop from the same country. However, planting GM crops does not appear likely to damage the overall reputation of a food-supplying country. GM applications in non-food areas seem unlikely to damage perceptions of country image in relation to supply of food products from that country. Originality/value - Provides useful information for those planning to plant GM food crops.

Notes: Purpose - Food consumption impacts heavily on the environment. It is therefore highly relevant to study food-purchasing processes and needs for environmental information in the food supply chain. The objective of this article is to report findings from a study identifying practices in using environmental information when making decisions on what food to procure and purchase. Design/methodology/approach - Using a phenomenographic approach, professional purchasing managers at food production companies and wholesalers in public and commercial food services as well as retailing were interviewed with the aim of identifying practices when using environmental information in decisions on what food to procure for purchasing. Findings - The findings show that purchasers are dependent on corporate policy when it comes to environmental considerations related to food. Purchasers are mainly guided by business parameters with respect to price, quality and service. These factors are given priority over co-operation along the food supply chain. Such co-operation has been shown to have the potential to encourage environmentally friendly purchasing decisions. Originality/value - The study places the issue of the use of and need for environmental information in the food supply chain on the national agenda in Sweden. Thus, the study contributes to increasing the awareness of the importance of professional food purchasers as actors for change towards more environmentally friendly food consumption.

Notes: Purpose - Seeks to provide answers to two questions: is willingness to pay (WTP) for organic products influenced by the same set of factors that affect purchasing of conventional foods? Does WTP for organic products vary according to different food categories? Design/methodology/approach - Purchasers were approached during their food shopping in retail chains in Athens in July 2003. Sample inclusion is based on real awareness of the term "organic". The questionnaire included in its first part a number of criteria that influence consumers when buying food. In the second part respondents were asked to indicate if any food products they buy were organic and to state how much more they were willing to pay. Information from the first part was analysed with factor analysis. With the help of t-value analysis, it was examined whether there is a statistically significant difference per product category between consumers who are willing to pay and consumers who are unwilling to pay in terms of the factors identified. Findings - Consumers' stated WTP and the type and magnitude of factors that affect it differ according to the organic food category. These factors include food quality and security, trust in the certification, and, for some products, brand name. Organoleptic characteristics, prices and consumers' socio-demographic profiles do not constitute determinants of organic WTP. Research limitations/implications - Organic types of some fresh as well as processed food products do not exist in the Greek market. Moreover, the large number of t-tests conducted might result in Type I error. Originality/value - Purchasing of organic food follows "basic-highest frequency", "basic-average frequency", and "non-basic" discrimination. The most frequently consumed organic products are some basic components of the Greek diet. Only the factors "quality and security" and "trust" play an important role in defining WTP for most organic food categories. Consumers' attitudes towards both organic and PDO/PGI certifications converge towards a perception of high quality food. Approximately 26 percent of the sample exhibited a U-shaped WTP trend for 14 out of 16 organic food categories in increments from 45 to 120 percent. All the above elements of originality are particularly valuable for organic food firms and policy/decision makers.

Notes: Purpose - This paper aims to offer an outline of the characteristics of radio frequency identification (RFID) technology and briefly discusses some of its perceived benefits and challenges for food retailers in the UK. Design/methodology/approach - The paper draws material largely from trade and practitioner sources and illustrates general themes with specific retail examples. Findings - The paper suggests that RFID has the potential to offer food retailers a wide range of benefits throughout the supply chain including tighter management and control of the supply chain, reductions in shrinkage, reduced labour costs and improved customer service while also facilitating compliance with traceability protocols and food safety regulations. At the same time food retailers will need to address a number operational and strategic challenges and consumer privacy concerns before they can fully realise these benefits. Originality/value - This paper provides a brief and accessible outline of the RFID developments in food retailing which will interest non-specialists working in and in association with this sector of the retail marketplace.

Notes: Purpose - Soybean is one of the richest sources of protein. However, its longer cooking time is a major hurdle in its utilization. Keeping this in mind, aims to study the effect of presoaking soybean with salt solutions such as sodium carbonate and sodium bicarbonate on the cooking time and organoleptic characters of soy dhal. Design/methodology/approach - Soy dhal was obtained by blanching whole soybeans in boiling water for 15?minutes. Soy dhal was soaked in 0.5, 0.75 and 1 per cent solutions of sodium carbonate and sodium bicarbonate for 3, 6 and 9?h. The cooking time of soaked soy dhal was determined by boiling it and testing for softness by pressing between fingers and thumb. The boiled samples were evaluated organoleptically. These were further cooked with spices, followed by sensory evaluation. Findings - The cooking time of untreated soy dhal was 162 min; it reduced significantly by 58-98 per cent when soaked in salt solutions. The percentage reduction in cooking time was found to be greater when soy dhal was soaked in sodium carbonate solution; however, this adversely affected the colour and flavour. In contrast, soy dhal soaked in sodium bicarbonate was found to be acceptable to the human palate. Research limitations/implications - Further research is needed regarding effect of presoaking on the nutritional quality of soy dhal. Practical implications - Soy dhal should be soaked in sodium bicarbonate for at least 6?h to reduce its cooking time considerably. Originality/value - This study has significance for those people who want to consume soybeans but avoid them because of their prolonged cooking time.

Notes: Purpose - The purpose of this paper is to review literature on factors that may have an impact on consumers' probability to buy food over the internet, and to suggest a model that can guide future research. Design/methodology/approach - Determinants of consumer intention to buy food via the internet are sorted into the categories medium, product, consumer, firm, and environment. In order to draw the various results together and provide a coherent framework for future research, a model is proposed that combines the theory of planned behaviour and the lifestyle construct. Findings - While a lot of scattered evidence is available, there is a need for a coherent, operational, theory-based model that can summarize findings and guide future research. Research limitations/implications - The proposed model is operational and can be used in future empirical research on consumers' food shopping via the internet. Practical implications - The literature review suggests that concepts combining convenience and an emphasis on information intensive food products will be most successful, and that consumers having a "wired lifestyle" are the most likely users. However, much more detailed insights will be possible by using the proposed model. Originality/value - The paper is the first comprehensive summary of evidence on consumer food shopping via the internet. It will be useful basis for future research on this topic.

Notes: Purpose - Assessment of food supply chains from small- and medium-sized enterprises (SMEs) is of central importance to lagging rural regions (LRRs) across Europe given the significance of such enterprises to rural areas. This paper aims to examine the most important influences on the food supply chain across 12 European LRRs and then examine the impact of a number of supply chain issues on food SMEs in Ireland. Design/methodology/approach - A Delphi study, complimented by literature reviews followed by in-depth interviews, were used to examine the current and future factors influencing the operations of food supply chains relating to food SMEs in selected LRRs in Europe. Findings - Consumers, followed by retailers, were identified as the most important influences on food supply chains across the 12 European LRRs studied. Primary producers were seen as being in a very weak position. Of the supply chain issues examined in Ireland, food safety, distribution and innovation were identified as key issues in market access and competitiveness. Food safety appears to be an "order qualifier" rather than "order winner" with other sources of differentiation featuring as potential order winners. Originality/value - This research has identified a range of difficulties, including finding and managing intermediaries, surrounding distribution for food SMEs in LRRs. Significant training and other assistance is required to support food SMEs in LLRs.

Notes: Purpose - Consumers have an important role to play in preventing food-borne disease. The purpose of this study was to demonstrate that consumers could be segmented successfully based on their food safety knowledge and practice. Design/methodology/approach - Principal component analysis (PCA) and hierarchical cluster analysis (HCA) were applied to data on food safety knowledge and practice, collected by individual face-to-face questionnaires with domestic food preparers (n=1,020) and refrigerator swabs (n=726). Findings - From the food safety questionnaires four factors were identified as important for inclusion in the HCA. This analysis identified three groups of consumers based on the knowledge factors; they were "Conscientious" (21 per cent), "Cavalier" (25.4 per cent) and "Careful" (53.3 per cent) food handlers. In terms of food safety knowledge, the higher risk consumers were found to be in the Cavalier food handler group. This group of food handlers also engaged in less hygienic food handling practices. This group were more likely than the other groups to be less than 45 years of age, male, living in urban environments and those with higher levels of formal education. Originality/value - The identification of consumer groups with respect to food safety is important as it can inform more effective tailoring and targeting of food consumer safety education programmes to reach higher risk groups and individuals. This is the first study to not only identify the demographic characteristics of higher risk groups, but also to relate the levels of food safety knowledge/practice to levels of contamination in the fridges of such at risk groups using HCA and PCA.

Notes: Purpose - Probiotic fermented foods are fast being recognized as health foods. Most of such developed foods are based on dairy products and much less work is available on cereals/legumes which constitute the staple diet in developing nations. In the present study an attempt has been made to develop a barley-based probiotic fermented food mixture and report its acceptability and nutritional profile. Design/methodology/approach - Indigenously developed BCGT food mixture containing barley flour, milk coprecipitate, sprouted green gram paste and tomato pulp (2:1:1:1, w/w) was autoclaved (1.5kg/cm2, 15min., 121?C), cooled and fermented with 2 per cent liquid culture (containing 106 cells/ml broth). Two types of fermentations were carried out i.e. single culture fermentation [?L. casei, L. plantarum (37?C, 24hr.)] and sequential culture fermentation [S. boulardii (25?C, 24hr.)+L. casei (37?C, 24hr.); S. boulardii (25?C, 24hr.)+L. plantarum (37?C, 24hr.)]. The lyophilized and rehydrated food mixtures were subjected to organoleptic and nutritional evaluation. The data were statistically analysed for analysis of variance in a completely randomized design according to standard methods. Findings - All the fermented and lyophilized food mixtures were found to be organoleptically acceptable to human palate and maintained adequate cell viability. The pH of the fermented products varied from 4.13 to 4.55. They had good nutrient profile with crude protein content ranging from 20.87 to 21.81 per cent. Practical implications - Since the developed product had good acceptability after one month storage at room temperature, it can be considered for commercialization after establishing its health/therapeutic implications. Originality/value - Till date dairy foods have preferentially been used as the carrier medium for probiotics. This paper explores the possibility of using staple foods as the carrier medium. The consumption of such food mixtures may be useful in controlling pathogens/antibiotics induced diarrhoea as well as in hypercholesterolemia. To authenticate such claims, the results of trials carried out on mice in our lab shall be reported in future communications.

Notes: Purpose - The paper is a review of current research on phytochemicals and how they may alleviate type 2 diabetes by improving insulin activity in the body. Design/methodology/approach - Literature searches were conducted to find a link between common household spices and type 2 diabetes. Only common household spices were researched so that any link found between spices and type 2 diabetes could lead to practical home-based recommendations for changes in a person's diet. Findings - Cinnamon, garlic, ginger, basil, oregano, nutmeg, tea, bay leaf, allspice, curry, and others were found to play a role in lowering blood glucose, increasing insulin sensitivity, and increasing glucose synthesis in response to food intake. In addition, these spices may improve blood circulation, decrease platelet aggregation, lower blood pressure, and act as blood vessel protectants, ameliorating the cardiovascular disease often associated with type 2 diabetes. To gain these benefits, only average amounts commonly used in foods are necessary, such as amounts usually sprinkled in foods or amounts used in recipes. At high concentrated doses, the advantages to utilizing spices may be inhibited. Originality/value - The findings that phytochemicals in common household spices can improve insulin activity in the body present a more natural way to possibly treat and prevent type 2 diabetes.

Notes: Purpose - In Nigeria, the mango fruits consumption rate is high during its peak period and this has always resulted in environmental sanitation problem because the mango seeds are thrown to the surroundings immediately the fruits are eaten. Finding more useful application of the kernel would be a way to reduce the environmental pollution. Mechanical decortication of the leathery mango stone remains the only viable option that can support any prospected commercial uses of the mango kernel. Design/methodology/approach - The decorticator consists of a hopper, a decorticating chamber, spiked shaft, screen shaker and discharge spout. The machine performance was evaluated in terms of decorticating efficiency, mechanical damage and sieve loss. Findings - Results of the evaluation show that the optimum performance of the decorticator was at a speed of 900rpm, feed rate of 250kg/h and power requirement of 2.50kW. Originality/value - Mango stones are useful as substitute for maize in finishing broiler diets. The kernel is also used for medicinal purposes in moderation of anti-bacterial and anti-fungal activities. Therefore, the designed mango stone decorticator enhances the complete mechanization processes of mango products.

Notes: Purpose - Iron deficiency is the number one nutritional disorder in the world and is quite common in Pakistan. Iron deficiency anaemia may result from a low dietary intake, inadequate intestinal absorption, excessive blood loss, and/or increased needs. While iron overload is also responsible of number of diseases. The normal iron status of our body is usually maintained by controlling amount of iron absorbed from food. The recommended daily allowance (RDA) for adult male and female in the age from 19 to 50 years is 8 and 18mg, respectively. While RDA above 50 years is it for both genders i.e. 8mg (NIH, 2002). Nutritional status of dietary iron was estimated to combat the iron related diseases in Pakistani population. Design/methodology/approach - Food samples were collected from major cities/districts of the country using market basket method. Daily diets were prepared and analyzed for iron contents using Atomic Absorption Spectrometry (AAS). Findings - An average value of iron concentration was measured to be 52±15µg/g, which leads to an average daily dietary intake of 31±9.5mg/d, with a variation of 12 to 52mg/d. The estimated values of our daily iron intake are about 2 times higher than the recommended daily allowance set by international committee of radiological protection (ICRP) and US food and nutrition board (FNB). Apparently our diet seems enriched in iron contents. But its bioavailability may be low due to dietary composition. Major portion of our diet is based on plant food (71 per cent), followed by milk products (17 per cent) and other miscellaneous items, whereas consumption of animal food is only 5 per cent. This dietary composition and our food intake habits in the presence of iron inhibiters (i.e. phytate in plant food, tannin and polyphenols in tea and calcium) could be the leading cause of iron deficiency anemia among the Pakistani population. Originality/value - Iron deficiency anemia is quiet common and cause of concern in Pakistan. The findings of the study indicate that bioavailability of iron to Pakistani population can be enhanced/improved with slight alterations/adjustments in dietary habits.

Notes: Purpose - This paper examines the attitudes of young Greek University students towards genetically modified (GM) foods and studies the effect of appropriate information in shaping this attitude. Design/methodology/approach - A questionnaire was distributed to 433 Greek students of the Technological Educational Institute of Athens during the academic year 2003-2004. Results were processed by SPSS 11.0. Findings - The survey reveals that although Greek University students are more informed than the general population about genetic modification issues, still a large proportion (48 per cent) are unaware of what is exactly a GM plant and 55.3 per cent believe that GM foods may impose risks for public health and the environment. However, after reading a short informative statement the "negative" attitude of respondents is decreased by 15.5 percentage units and the "positive" attitude is increased by 13.2 percentage units. These results show that appropriate information could affect the acceptability of a technological innovation. Future research is required to investigate how scientists could intervene in order to make the GM issue clear on a scientific basis. Originality/value - The findings of this study could be useful to those who are seeking to elucidate the complex issue of GM food acceptance and have an interest in establishing communication between the scientific community and the public, such as regulatory authorities, the industry or academics.

Notes: Purpose - Unleavened flat bread (chapatis and rotis) is staple food of the Pakistani population. Almost 90 per cent of wheat produced in the country is used for chapatis and roti preparation. Present study was carried out to prepare composite flour, assess suitable level of composition. The main aim was to increase the mineral content of the diet, as they are deficient in the diet of the Pakistani people as for other developing countries. Design/methodology/approach - Composite flours were prepared by replacing wheat flour with 8, 16, 24, 32 and 40 per cent soy flour. Composite flour and chapatis were analysed for mineral and phytate contents. Sensory evaluation (color, flavor, taste, texture, folding ability and chewing ability) of chapatis was also carried out to assess acceptance of suitable level by the consumers. Findings - The statistical analysis of data obtained showed significant increase in minerals (Fe, Zn, Cu, Mn, Ca and Mg) and phytic acid content of flour. Significant decrease in phytate was found during the baking of chapatis. Chapatis were found acceptable by the panel of judges up to 24 per cent supplementation of soy flour. To combat mineral deficiency in developing countries composite flour technology can use as replacement of mineral salts fortification. As in case of composite flour natural source of nutrient are used. Practical implications - Soy supplementation of wheat flour can be successfully done through flourmills and small-scale grinders as it causes no problem in milling operations. Originality/value - The research carried out is one of outstanding type as no such research was done earlier. Phytate besides minerals was also given due consideration in same study which is one of chelating agent found in plant source of minerals.

Notes: Purpose - To enlighten the food consumers and drug users as to some of their incompatibilities. Design/methodology/approach - Examples from the literature covering compositions of food-drug, food-drug interactions, and dietary habits were collected from former works. Findings - Major side-effects of some diet(food) on drugs include alteration in absorption by fatty, high protein and fiber diets. Drugs such as methateiate, pyrimethamine, isonicotinic acid and asprin alter the transportation of some nutrients. Nutrient supplementations was found to be beneficial. Research limitations/implications - Possible factors affecting the reactions need to be identified. Practical implications - It helps food consumers and drug users to avoid using some of these materials and also to adopt nutrient supplementation as a better alternative where possible. Originality/value - The knowledge helps food technologists, nutritionists, physicians and pharmacists to serve the public better.

Notes: Purpose - In Brazil there is a lack of food composition data and the nutrition professionals frequently need to consult compiled tables of international reference. It is known that the extrapolation of international food data to the regional level is not accurate and requires caution because it may result in nutritional problems. Thus, the purpose of this work was to determine and compare the organic-mineral content of the main Brazilian cereals and legumes with those of the available reference in this country. Design/methodology/approach - The chemical composition of the samples was examined according to AOAC methods. The energy value for each sample was calculated using the specific Atwater energy factors. Findings - The moisture as well as lipids and ash content were found to accord with the consulted bibliography for most of the samples. The protein values were the same as those found by some authors and different from others. Originality/value - The results obtained showed the need for elaborating a Brazilian food composition table able to better reproduce the real nutritive value of food produced in this country.

Notes: Purpose - This study aims to evaluate the use of vacuum impregnation (VI) for developing vitamin E fortified fresh-cut apples (Fuji). Design/methodology/approach - A 20 per cent high fructose corn syrup (HFCS) or edible coating materials of 1 per cent hydroxypropyl methylcellulose (HPMC) and 1 per cent calcium caseinate (CC) were used to make VI solutions, and 0.4 per cent a-tocopherol acetate, 7.5 per cent gluconal cal\tf="Pi3" \char"31 (GC) and 0.04 per cent zinc lactate (ZL) were incorporated into the VI solutions. Vitamin E content, color, and selected physicochemical properties of fortified fresh-cut apples were analyzed. Findings - Results showed that VI treatment with 20?per cent HFCS solution containing 0.4?per cent a-tocopherol acetate increased vitamin E content up to 21.8?mg in 100?g of fresh-cut apples, while 12.0?mg and 20.2?mg vitamin E were achieved when using 1?per cent HPMC or 1?per cent CC as VI solutions, respectively. Calcium and zinc content were also increased to 146.6?mg and 1.7?mg in 100?g of apples, respectively, when adding 7.5 per cent GC and 0.04 per cent ZL along with the vitamin E into the VI solutions. Use of HFCS, HPMC and CC as VI solutions resulted in different effects on the physiochemical properties of fresh-cut apples. While HFCS is promising for vitamin E fortification and retention of natural apple color, HPMC and CC can be used to achieve similar vitamin E fortification with the least impact on the soluble solids and moisture contents of apples. Originality/value - The study demonstrates that there is great potential for developing high quality, vitamin E and minerals fortified fresh-cut apples using vacuum impregnation technology, thus further enhancing the health benefit of the apples.

Notes: Purpose - This study aims to address consumer attitudes toward and acceptance of commercial soymilk and dairy yogurts containing varying levels of fat. Design/methodology approach - A convenience sample was used, consisting of 185 students from a university in northern Louisiana. Four yogurts (soymilk yogurt, full fat dairy yogurt, low fat dairy yogurt, and non-fat dairy yogurt) were evaluated. A 9-point hedonic scale was used to evaluate each yogurt for overall acceptance. Questionnaires were used to ascertain consumer knowledge of the benefits of soy, attitudes toward soymilk yogurt and demographic characteristics of subjects. Findings - Acceptance scores for soymilk yogurt were significantly lower than scores for traditional dairy yogurts ( p〈0.0001). Consumer attitudes regarding the health benefits of soy correlated with overall acceptance of soymilk yogurt (r=0.29; p〈0.0001). Results indicate that college students are unaware of the health benefits of soy, and presently prefer traditional dairy yogurt to soymilk-based yogurts. Originality/value - The results of this study provide useful information to nutritionists working with a college-aged population. In addition to promoting healthy, convenient snacks, the education also should include information on the positive aspects of soy and its incorporation in the diet through tasty methods.

Notes: Purpose - In Brazil, studies on dietary fiber consumption are scarce. The greatest difficulty is to obtain reliable data on the fiber content of foods that are part of Brazilians' eating habits, which involves adjusting laboratory methodology. It is extremely important to evaluate the average daily fiber intake on a regional basis, considering the heterogeneous eating habits of the Brazilians. The study aims to estimate the average dietary fiber content of meals eaten in "by-the-kilo" restaurants. Design/methodology/approach - The foods used in the preparation of 1,907 meals consumed during one month in four restaurants in the city of São Paulo were studied. Intake, nutritional composition, and fiber analyses focusing on average lunch intakes were performed based on the RDA and SBAN (Brazilian Food and Nutrition Society) recommendations. Intake and nutritional composition results were compared with the values of a control meal theoretically prepared. A total of 40 samples of preparations using fiber-rich foods were analyzed and their dietary fibers and soluble and insoluble fiber fractions were determined by enzymatic-gravimetric method. Findings - The results showed that a lunch meal alone accounts for 69.2 per cent of the SBAN recommendation and 39.5 per cent of the maximum RDA for dietary fiber. Originality/value - Foods served in "by-the-kilo" restaurants proved to be good sources of fiber, and their insoluble-to-soluble fiber ratios were similar to the recommendations.

Notes: Purpose - This article focuses on some of the reported medicinal values of bitter melon, an exotic vegetable forming part of the cuisine of various countries. Design/methodology/approach - Available data in the literature strongly support the anti-hypoglycaemic properties of Bitter melon. A literature view was carried out and the data were used to validate our findings regarding the effects of extracts of Momordica charantia on uptake of sugar. Findings - Our work adds on to the growing evidence of the anti-diabetic properties of bitter melon. Practical implications - In view of evidence reported in the literature regarding the medicinal properties of vegetables, the importance of vegetables in a well balanced diet should therefore be strongly advocated. Originality/value - This paper adds on to the evidence of the use of Momordica charantia as a medicinal plant in traditional medicine in the control of blood sugar level.

Notes: Purpose of the paper - This paper gives an overview of the prevalence, symptoms, diagnosis and management of coeliac disease and associated disorders. It also gives some background to gluten testing in foods and developments in identification of gluten-free foods at consumer level. Design/methodology/approach - The most up-to-date literature on various aspects of the disease have been considered and included in the report. Findings - Coeliac disease is now known to affect one in 100 of the population, including both adults and children. As more is understood about the pathophysiology of the disease and antibody screening techniques improve rates of diagnosis are increasing. The biopsy is still required for a firm diagnosis. The range of symptoms that is now recognised is far wider than previously thought, but symptoms are still often missed, or mis-diagnosed as IBS. The treatment for coeliac disease is the gluten-free diet, which controls the symptoms and reduces the risk of complications such as osteoporosis and gut cancer. Prescriptions of gluten-free foods are known to improve adherence to the diet, and with the range of suitable foods in supermarkets increasing rapidly, gluten-free living is becoming easier. Originality/value - Information on several aspects of coeliac disease are presented in this paper to give the non-expert a general, up-to-date overview of the disease.

Notes: Purpose - The objective of this study is to examine the dose-response effect of inulin on mineral absorption and faecal short-chain fatty acids concentration in formula-fed infants. Design/methodology/approach - The effects of inulin on faecal short-chain fatty acids and minerals absorption in 36 healthy, formula-fed infants given three different doses of inulin (0.75g/d, 1.00g/d, and 1.25g/d) were studied using complete randomized design. Acetic, butyric, propionic and lactic acids were analysed using gas chromatography. Findings - No significant (p〈0.05) difference was observed in the infant faecal short-chain fatty acids contents during the basal period, the intake period and the washout period. A significant (p〈0.05) increase in per cent apparent absorption, per cent apparent retention and net retention of iron were seen in infants supplemented with 1g/day inulin. A significant (p〈0.05) increase in per cent apparent retention and net retention of Magnesium was also seen in infants supplemented with 0.75, 1 and 1.25g/day inulin. A significant (p〈0.05) increase in per cent apparent absorption and net retention of Zinc was seen in infants supplemented with only 0.75g/day inulin. No significant improvement in calcium, or copper absorption or retention was observed in all the doses of inulin studied. Originality/value - Most previous studies were conducted on adults and adolescents.

Notes: Purpose - This study seeks to investigate the effect of palm-based phytonutrient complex (PPC) on stress-induced gastric lesions and accompanying changes in the gastric acidity and gastrin level. Design/methodology/approach - A total of 40 rats were divided between a control group that was given a vitamin E deficient diet and a treatment group that was given a vitamin deficient diet with oral supplementation of PPC at 60?mg/kg body weight for 28 days. At the end of the treatment period half of the number of rats were subjected to restraint-stress for two hours for four consecutive days. Following stress exposure, blood was taken for measurement of gastrin level, after which all the rats were disposed of. The gastric acid was collected for measurement of acid concentration, while the stomachs were opened along the greater curvature and examined for lesions. Findings - Rats exposed to stress developed hemorrhagic gastric lesions. PPC supplemented rats had fewer gastric lesions compared with their respective control group. Stress without supplementation with PPC also caused a reduction in the gastric acid concentration and the serum gastrin levels. Compared with their corresponding controls, the pre- and post-values of gastric acid and serum gastrin concentration in rats with PPC supplementation remained comparable. Originality/value - Stress is an identified risk factor for the development of gastric lesions. The current study showed that PPC was able to reduce the development of gastric lesions induced by stress and blocks the stress-induced changes in the gastric acid concentration and gastrin level. It is possible that part of the protective effect of PPC in stress is through maintenance of the normal gastrin level, which results in the maintenance of gastrin trophic action in the gastric mucosa.

Notes: Purpose - This study aims to report on the nutritional profile of preschool children of 4 to 5 years. Design/methodology/approach - The data on raw food intake of the randomly selected subjects were collected by 24hr recall method for three consecutive days and the mean was taken. Daily intake of various nutrients by each subject was calculated using MSU Nutriguide and this was further compared with RDA recommended by ICMR to assess the adequacy of their diets. Findings - The analysis revealed that the intake of protein, fat, calcium, thiamine, folic acid and vitamin B12 was more than or equal to Recommended Dietary Allowances (RDAs) as recommended by the Indian Council of Medical Research, while the intake of energy, iron, vitamin C, niacin and riboflavin was less than their respective RDAs. The intake of ß-carotene was marginally adequate. Boys consumed significantly more amount of energy and folic acid than girls. Research limitations/implications - A large number of samples could not be taken owing to practical difficulties. Originality/value - The study is original and innovative. The findings are useful for the policy makers and nutritionists who have to implement supplementary feeding programmes.

Notes: Purpose - The purpose of this paper is to contribute to knowledge on the preferences of cheese consumers in Spain. The first step was to determine where and how frequently cheeses are purchased and consumed, along with different aspects relating to the recognition of cheeses certified by a denomination of origin (DO). The second step consisted in determining how consumer preferences are structured. Design/methodology/approach - The methodology consisted of a survey of 412 consumers in the Castilla-La Mancha Region who were buying food items for their homes. In order to process data related to the first step, a descriptive analysis was undertaken. For the second step, a conjoint analysis was carried out, with three types of attributes (price, certification and type). Findings - The results show that cheese is a food which is present and also consumed within Spanish homes, while being bought in supermarkets at least once a week. Consumers value most the DO labels as a guarantee of quality and food safety. The cheese that is best known to consumers is the Manchego DO. Consumers prefer cheeses which are well-priced, aged and, if possible, certified. Originality/value - This paper analyses current consumer behaviour and, by means of conjoint analysis, identifies consumer preferences for cheeses in Spain. Internationally, conjoint analysis has rarely been used for cheeses, and this would appear to be the first time it has been applied in Spain.

Notes: Purpose - The aim of this research is the evaluation of the profile of peptides isolated from skim milk hydrolysates. Design/methodology/approach - Five hydrolysates were prepared using a protease from Aspergillus Oryzae (AO) separately or in combination with papain (PA) in different reaction times. The hydrolysates were fractionated by size-exclusion HPLC and the rapid method of correct fraction area (CFA) was used for quantifying the peptides and free amino acids in the chromatographic fractions. The nutritional quality of hydrolysates is directly related to their di- and tripeptide contents, several reports show that the amino acid provided by these peptides are more quickly and completely absorbed than those from intact protein. Findings - The results showed a nutritional similarity of the isolated action of AO and its combinations with PA, considering the peptide patterns produced, giving rise to 16 percent of di- and tripetides. Increasing the reaction time of the two enzymes led to poorer peptide profiles, while no change was achieved when the reaction time of only one enzyme (AO) in the combination was enlarged. Other hydrolytic conditions could be tested in order to improve the peptide profile of skim milk hydrolysates. Practical implications - The application of this study relates to the possibility of using these hydrolysates for preparing high nutritional formulation for dietetic purposes. The use of a technique allowing the fractionation of peptides according to their size as well as the use of the skim milk as protein source, instead of casein, which is very expensive in the developing countries, represents a novel approach. Originality/value - Provides an evaluation of the profile of peptides isolated from skim milk hydrolysates.

Notes: Purpose - The paper aims to review the perceived benefits of the Mediterranean diet alongside traditional or regional foodstuffs, and to examine the extent to which food producers and retailers make use of these labels in order to enhance the perceived value of their products. Design/methodology/approach - The paper draws on marketing literature relating to origin cues within the food industry. It first analyses criteria used by the EU for food labelling, following this with a review of the perceived value of authenticity in foodstuffs, offering an evaluation of Mediterranean-labelled products available from a leading UK supermarket chain. Findings - The paper involves an exploration into the descriptors used by food producers, suggesting they are designed to respond to consumers' subjective criteria in food choices with only tenuous links to the promoted origins and corresponding quality designations. It is concluded that regional and Mediterranean labels do not display common dietary or preparation features but are convenient marketing labels designed to enhance food product attributes. Originality/value - It appears that regional links or the term "Mediterranean", when linked to foodstuffs, suggest a level of authenticity that is not always borne out in product ingredients and preparation methods. Origin and authenticity are widely held to enhance the perceived attributes of food products but this paper highlights certain mismatches between regional quality marks and food marketing practices. Greater awareness of the practices employed to satisfy "subjective criteria" when making food choices is of benefit to consumers.

Notes: Purpose - The objective of this paper is to evaluate the role of consumers' perceived risks and benefits of agro-biotechnology in shaping the purchase pattern for organic food among UK consumers. Design/methodology/approach - An on-line household survey of UK consumers was conducted using household panels maintained by the National Panel Diary (NPD) group. The data included organic food purchase pattern, perceived risks and benefits of agro-biotechnology, and socio-demographic information about the respondents. A regression model was used to examine the impact of consumers' general purchase behavior, perceived risks and benefits of GM technology, and socio-demographic on organic food purchase. Findings - Only 4 percent of the respondents purchased organic foods all the time, while 26 percent never purchased. Perceived risks of agro-biotechnology played a dominant role in influencing organic food purchase decisions. As the risk perception increased consumers were likely to buy organic food more often. Although premium prices of organic foods were of concern to many consumers, food safety was the most important consideration when making organic food purchase decisions. Household income positively influenced consumers' likelihood of buying organic food. Female respondents were likely to purchase organic foods more often than their male counter parts. Older respondents were less likely to buy organic foods compared to younger respondents. Practical implications - The results of this study provide valuable information in formulating short and long-term marketing programs for organic producers. Following the study results, food safety concern and perceived risks of GM food products need to be the overall theme of marketing programs for organic products. Originality/value - The study uses a large sample size in examining the relationship between perceived risks of agro-biotechnology and organic food purchase. The results are more robust and representative.

Notes: Purpose - Inspections by environmental health practitioners are an important element of how regulatory agencies attempt to ensure that consumers are provided with safe food. However, there are concerns about the efficacy of inspections at a time of industry expansion and limited resources. This paper seeks to review traditional and potential new approaches to inspection. Design/methodology/approach - The traditional cycle of public health protection is reviewed. Problems with inspections are identified. How a consumer demand can be created for food service operations to implement food safety is examined. The publication of inspection reports is reviewed. Findings - An essential requirement for publication of inspection reports is consistency of inspections. How information technology can be applied to the inspection process is discussed. Additional advantages from using new technology are presented, linking inspections to the design and construction of targeted hygiene initiatives. Originality/value - A new model for the cycle of public health protection is proposed.

Notes: Purpose - This study aimed to assess if an Italian artisanal pasta filata cheese, named Provolone del Monaco, is perceived by consumers as typical or not and if any variability exists among cheeses made by different dairies. Design/methodology/approach - Two experiments were performed. In the first experiment, two artisanal Provolone del Monaco having different ripening times and two industrial Provolone cheeses were evaluated. A total of 95 subjects, divided into three homogeneous groups, first rated the samples in blind condition, then, after having received information about typicality; price, and both sets of information. In the second experiment, the quantitative descriptive profiles of eight Provolone del Monaco samples aged six months and made by different dairies were compared with the quantitative descriptive profiles of the same cheese aged ten months and provolone cheeses made by industrial dairies. Findings - Consumer results revealed that consumers knowing typicality information gave a better score to cheeses markedly different. The price together with typicality information, represented a quality indicator. Cluster analysis of descriptive scores revealed homogeneity between the equally aged Provolone del Monaco samples. Moreover descriptive data showed that cheese was characterized by several specific attributes, that the consumer, probably, recognized as typical. Research limitations - It must be noticed that once it was performed in Campania, the results extrapolation to other regions or countries should not be made unless similar results are found. Originality/value - This study will contribute to better addressing consumer needs and enhancing the competitiveness of traditional foods.

Notes: Purpose - Over-the-counter (OTC) weight management products are popular with the public. Manufacturers frequently claim beneficial effects of these products, however current legislation does not compel them to support these claims with research. This paper identifies the key ingredients of OTC weight management products and evaluates evidence for their safety and efficacy. Design/methodology/approach - Using Medline, published evidence on key ingredients and formulations was gathered. Contact was also made with manufacturers to ascertain whether unpublished data were available. All studies were assessed for quality. The efficacy and safety of the ingredients and formulations were then reviewed. Findings - The results showed little evidence for most weight loss claims, with the exception of a formulation containing Yerba maté, Guarana and Damiana. In addition, studies on pyruvate, conjugated linoleic acid, and Citrus aurantium demonstrated positive effects on weight loss, suggesting that they may be useful in future formulations. Safety implications were noted for ephedrine. Practical implications - Better labelling and supporting literature should be introduced by reputable manufacturers and retailers to help the public assess the efficacy of weight loss aids. Research limitations/implications - Given the popularity of self-treatment, there is a need for more manufacturers to submit their products to impartial clinical trials. OTC weight management products could be useful in addressing obesity, but most still need scientific evidence to demonstrate safety and effectiveness. Originality/value - This review reviews the available evidence on ingredients of OTC weight management products, providing a unique guide to what works, and what doesn't.

Notes: Purpose - To describe and then review the Toronto food inspection to describe that inspection system and to assess the mandated completion rates, compliance rates, impact of food-handler training and levels of standardization in inspection and enforcement activities. Design/methodology/approach - The study included a review and summary of information relating to compliance inspections as well as analysis of data stored in the Toronto Healthy Environments Information System using descriptive and inferential statistics. Findings - Several efficiencies were identified including a 17 per cent increase in completion rates between 2001 and 2003; increased compliance with regulatory requirements from 78 per cent in 2001 to 88 per cent in 2003; a reduction in infractions known to be associated with food-borne illness; and greater compliance in food premises with certified food handlers compared with those without. Practical implications - All public health units in Ontario, Canada, conduct routine inspection of food establishments to determine compliance with the Ontario Food Premises Regulations, but few of them disclose the results. Originality/value - Disclosure of inspection results offers an incentive to operators to comply with the regulations and provides an opportunity to consumers to make informed purchasing choices. Furthermore, investment in food-handler training and certification programs have long-term positive implications for food safety.

Notes: Purpose - This article aims to describe a research methodology used to examine compliance with food safety legislation within small businesses and the effect of local authority interventions on compliance. Different methodological approaches used within the research design are evaluated. Design/methodology/approach - Empirical research using multiple case studies investigated compliance within small food businesses. Multiple sources of evidence were analysed using qualitative and quantitative techniques. Findings - The validity of research design was affected in various ways. Using a quantitative approach was limited by the availability of a suitable indicator to measure compliance and by the difficulty in establishing causality. Qualitative approaches showed that businesses constructed their conception of compliance differently from the more formal compliance concept of regulatory agencies. This alternative construction of compliance impacts on the effectiveness of different methodologies. Research limitations/implications - These findings demonstrate the limitations of quantitative approaches in exploring the compliance process. Differences in understanding the nature of compliance impact on validity: researchers cannot rely on businesses accurately "reporting" their compliance. Originality/value - This article examines empirical research on the compliance process in small food businesses. It shows how the validity of a research design can be affected using evidence from this research.

Notes: Purpose - Hygiene award schemes are intended to promote excellent food safety standards. They should encourage food premises to raise standards and provide consumers with more information. The Food Standards Agency (FSA) is considering a national hygiene award scheme as part of its strategy to improve food safety management in food businesses throughout the UK. This paper seeks to review four hygiene award schemes that are currently operating in the UK. Design/methodology/approach - The schemes were assessed using the preferred components for a national scheme established by the FSA. An attempt was made to gauge consumer and industry interest in the schemes and to identify whether food safety standards had been improved. Findings - In all of the schemes the food safety standards were assessed by enforcement officers during routine inspections to grade the awards. The award schemes appeared to be popular with most award winners, with some of the local authorities and with those members of the public who are aware of them. However, the schemes do little to inform the public of actual standards in food premises. This lack of transparency mainly relates to a lack of information on the scoring mechanism for businesses and the public, limited publicity for the scheme in the media and the evident need to educate the public. Originality/value - Information on the benefits and limitations of the different schemes that are highlighted may make some contribution to the debate on a national scheme.

Notes: Purpose - The purpose of this paper is to analyze how news about food-related health risks affects consumers' demands for safe food products. Design/methodology/approach - By identifying structural breaks in an econometrically estimated demand model, news with permanent impact on demand is distinguished from news with temporary impact. The Danish demand for pasteurized versus shell eggs is used as an illustrative case. Findings - Negative safety news about one product variety can provide significant stimulation to the demand for safe varieties. Severe negative news about the safety of shell eggs induces a permanent increase in the demand for pasteurized eggs, while more moderate negative news influences demand temporarily and to a lesser extent. There is, however, considerable variation in the response to food safety news across socio-demographic groups of consumers. Research limitations/implications - The study has focused on the demand for raw eggs. Responses to food safety news may differ across foods. Furthermore, the study abstracts from possible cross-effects of safety news concerning other foods. Practical implications - The findings may be utilized for optimization of the timing and targeting of food safety information campaigns. Originality/value - The paper combines information, food safety and econometric methods to analyze the cross-impacts between negative food safety news and the demand for safe foods.

Notes: Purpose - Lean is a well-established industrial paradigm and has proved to be of significant benefit in different sectors of the manufacturing industry (e.g. automotive and aerospace). This paper aims to report on the introduction of lean to a new sector - the "UK red meat industry". It highlights the benefits of lean production in one specific manufacturing area, the "cutting room", where meat is split down from a carcass into retail cuts of meat. Design/methodology/approach - A multiple case study approach is adopted in this paper. As part of the Red Meat Industry Forum's Value Chain Analysis Initiative, five cutting plants are presented as case studies in this paper. Findings - This paper identifies two "traditional" and three "advanced" cutting rooms and reports a typical 25 per cent productivity gap. The paper tentatively concludes this is due to the advanced cases practicing lean techniques, such as "Takt-time" and "work standardization". Originality/value - The literature review identifies a gap in previous research on the applications of logistics and operations management concepts and practices into the red meat industry. Particularly, lean techniques have been overlooked in the red meat industry.

Notes: Purpose - Aims to highlight how food contamination, whether accidental or deliberate, can have far-reaching impact on individuals, organisations and the food supply chain. Design/methodology/approach - This paper focuses on the use of agents such as foreign animal disease (FAD). The research included a literature review and evaluation to determine the mechanisms currently in place to counter-act bioterrorism in the food supply chain with particular emphasis on poultry. Findings - Food terrorism, where the contaminant is a FAD, would cause severe economic disruption by direct costs due to the culling of livestock and the compensation paid to growers. It could also lead to consequential loss to the local or national economy, loss of consumer confidence in the food supply chain and loss of political confidence and support following the mass culling of livestock, with some agents having the ability to impact directly on human health. Originality/value - This paper analyses the current state of preparedness for food terrorism in the food supply chain and is of relevance to a cross-section of the industry.

Notes: Purpose - Aims to investigate the effect of communicating corporate social responsibility (CSR) initiatives to young consumers in the UK on their fast-food purchasing with reference to McDonald's and Kentucky Fried Chicken (KFC). Design/methodology/approach - Focus groups were conducted to clarify themes and inform a questionnaire on fast-food purchasing behaviours and motives. Attitude statements were subjected to an exploratory factor analysis. Findings - Most respondents (82 per cent) regularly purchased fast food from one of the companies; purchases were mostly impulsive (57 per cent) or routine (26 per cent), suggesting relatively low-level involvement in each case. While there was scepticism regarding the CSR activity being promoted, expectations about socially responsible behaviour by the companies were nevertheless high. Four factors were isolated, together explaining 52 per cent of the variance in fast-food purchasing behaviour. They were brand value, nutritional value, ethical value and food quality. Research limitations/implications - The research was conducted with students, and while these represent a key-target market, any further research should target a more diverse public. Practical implications - There are important implications for global fast-food companies in terms of protecting and developing their brand value; they need to respond to the wider food-related debates in society, in particular, those concerning healthy eating and food ethics. They also need to ensure that their business practices are fully consistent with the values expressed in their CSR initiatives. Originality/value - The special value of the paper lies in its joining together of current perspectives on CSR and consumer value in the UK food industry as it explores both through the perceptions of young consumers of fast food.

Notes: Purpose - This study aimed to investigate the impact of information about traceability and new detection methods for identifying genetically-modified organisms in food, on consumer attitudes towards genetically-modified food and consumer trust in regulators in Italy, Norway and England. It further aimed to investigate public preferences for labelling of genetically-modified foods in these three countries. Design/methodology/approach - A questionnaire was designed to investigate public attitudes toward genetically-modified food and trust in different information sources. Participants were recruited in Italy, Norway and England for this study. A between subjects design was used, where each participant was randomly allocated to either the experimental "information condition", or the control "no information condition". Findings - Receiving information about new detection methods and traceability did not directly influence consumer attitudes towards genetically-modified foods or trust in regulators. However, response to the development of an effective system of traceability for genetically-modified food and ingredients throughout the food chain was positive. People's preferences for labelling of genetically-modified food were "process-based", in that there was a desire for all food produced using genetic modification or containing genetically-modified ingredients to be labelled. Originality/value - An open and transparent system of labelling regarding genetically-modified foods and ingredients, coupled with effective traceability mechanisms, is likely to provide the best basis for consumer choice regarding the consumption of genetically-modified foods. This information will be useful for both national and international regulators, and the various sectors of the food industry. The study provides useful information about likely public reaction to new EU labelling and traceability regulations.

Notes: Purpose of this paper - The market for organic products in Croatia is at the beginning of its development. There is no sufficient knowledge about organic consumers in Croatia. The objective of this paper is to gain knowledge about consumer attitudes toward organic products in the capital of Croatia. Design/methodology/approach - The consumers' attitudes were collected by means of a face-to-face survey. Attitudes, purchase frequency, supply satisfaction and beliefs about organic foods were studied with a sample of 179 consumers. The data obtained from the survey were analysed with univariate analysis, chi-square test, ANOVA and correlation analysis. Findings - Croatian consumers consider organically-grown products as very healthy, of good quality and tasty. However, these products are perceived as rather expensive and of questionable appearance. Consumers are not very familiar with the supply of ecologically-grown products in the market. Some groups of consumers have more positive attitudes toward organic products, and they exhibit an increased willingness to pay higher prices for these products. Therefore, marketing strategies for organic products should be targeted towards such groups. Research limitations/implications - One limitation of this study is the choice of the sample. Further research is needed to discriminate between consumer groups, and to determine which segments are most appropriate for organic product marketing. Practical implications - According to the research results an important task for the producers will be to increase consumers' knowledge of what an organic product is and how to differentiate it in the marketplace. Originality/value - This paper gives the first insight into buying behavior and attitudes of organic consumers in Zagreb. The results of the research could be used for planning further marketing activities.

Notes: Purpose - Some small and medium-sized enterprises (SMEs) in the Thai food industry put a lot of effort into keeping up with changes of consumption patterns locally and in the South East Asia region. To see how successfully they are able to create competitive advantage, aims to examine the impact of environmental scanning practices on new product development (NPD) outcomes among SMEs in the Thai food industry. The technology strategy of the company influences how much it uses environmental scanning, and technology turbulence can play a role in exactly how critical is good knowledge of the external environment. Design/methodology/approach - Qualitative research was conducted using semi-structured in-depth interviews with food experts and SME owners. Findings - Results suggest that SMEs that practice environmental scanning are better able to develop appropriate new food products. Technology strategy plays a role in how much scanning they use, with a more proactive technology strategy requiring more extensive scanning. Environmental turbulence, including changes in technology, can cause failure in NPD if scanning does not keep companies aware of the situation. Originality/value - A simple conceptual model is proposed to show how technology strategy, technological turbulence, and environmental scanning affect NPD performance.

Notes: Purpose - In India, there are various religions and cultures. Several festivals are celebrated through the year, and a variety of specific foods are prepared for each of the festivals. The aim was to study the extent of consumption of colours during festivals. Design/methodology/approach - A household survey was carried out in the urban areas of Hyderabad among individuals in the age groups 1-5 years, 6-18 years and 〉18 years from three socio-economic groups - high, middle, and low income - from government quarters. The respondents of the study were interviewed using a food frequency questionnaire to elicit information on the intake of colours during festivals. The festivals selected for the study were Sankranthi, Diwali, Holi and Christmas. Findings - The consumption pattern of various foods among all the subjects of the study during the four festivals indicated that a majority of the subjects (44 per cent) consumed sweetmeats. The intake of tartrazine and sunset yellow was observed to be higher during festivals due to the extensive use of these colours in sweetmeats, savouries and beverages that are most commonly available during festivals. The present investigation showed that there has been a shift in the preferences for foods during festivals (i.e. mainly sweetmeats and the type of colours consumed). Originality/value - As there was an excessive consumption of yellow colours like tartrazine and sunset yellow and lesser consumption of red colours like ponceau 4R and carmoisine, the Indian government needs to take into consideration such situations when setting maximum permissible limits.

Notes: Purpose - The objective of this study was to determine the level of acceptance by Irish consumers of a hypothetical genetically modified (GM) dairy spread that offered a specific, consumer-oriented benefit, reducing cholesterol. Design/methodology/approach - Some 300 spread consumers, representative in terms of age, gender, and socio-economic group, completed a questionnaire. Conjoint, cluster and factor analyses were among the main methods used in the analysis. Findings - The hypothetical GM product was rejected by a majority of Irish spread consumers. Cluster analysis identified four segments of consumers who differed in their purchase intentions towards such a product, depending on demographic factors, on whether they had their cholesterol level tested, on the attitudes that influenced their food choice and on their willingness to try different GM foods. Two segments were pro GM; the other two were anti. Research limitations/implications - In terms of limitations, questions about GM foods are hypothetical and the conjoint design did not allow for interaction effects. Originality/value - The results imply that a GM spread, conferring specific consumer benefits, could capture a share of the Irish market for dairy spreads. Such information is of value to both existing market players and companies considering opportunities in this market.