Showing papers in "British Food Journal in 1994"

The Demand for Organically Grown Produce

Abstract: A postal survey was sent to 150 supermarkets and 112 wholefood shops in the UK; response rates were 53 and 67 per cent, respectively. A telephone survey with 242 members of the general public was conducted in Scotland; there was a 63 per cent positive response. Research found that 29 per cent of the general public bought organic foods at some time.

Attitudes and Food Choice Behaviour

Abstract: UK sales of olive oil increased by 15 per cent in real terms between 1986 and 1992. As part of a programme of research investigating the diffusion of the Mediterranean diet in the UK, investigates the reasons behind this rapid acceptance of olive oil in British kitchens through a study of consumers′ attitudes and behaviour regarding its culinary use. The study was designed to establish the salient attitudinal and normative beliefs which consumers associate with olive oil in order to assess the value of those beliefs as predictors of behaviour in respect of olive oil usage. Perceived control was found not to be relevant at an early stage in the study, therefore, the theory of reasoned action (as opposed to planned behaviour) was used as the methodological base. Data were collected by means of a questionnaire completed by 151 subjects. Attitudinal beliefs, especially those concerning flavour enhancement, were found to be important predictors of olive oil usage, casting doubt on the assumption that increased...

Biotechnology and Food Production: Knowledge and Perceived Risk

Abstract: Sixty quota‐sampled consumers were interviewed regarding their knowledge about biotechnology, their perceptions of risks and benefits resulting from the application of the technology, and related ethical concerns arising from the technology. Comparisons were made between food‐related and other applications. The effect of information on responses to focused questions about biotechnology was examined. Analysis of interview data indicated that knowledge of the new biotechnology was very low, particularly with respect to food and agricultural applications. Both risks and benefits were seen as applying more to other people and society than the self. The provision of information about biotechnology appeared to increase perceptions of potential benefits, but not reduce perceptions of risk. It was concluded that public knowledge of the new biotechnology remains uncrystallized (particularly with respect to food and agricultural applications) and opinions are likely to be formed via whatever public information beco...

Consumer Preferences for Quality and Freshness Attributes of Eggs

Abstract: Illustrates the use of conjoint analysis, a multivariate technique for the analysis of consumer preferences for multiple attribute products with an application to freshness and quality attributes of eggs. Establishes general and specific background issues and explains the technique of conjoint analysis. Discusses aspects of research design. Summarizes the empirical results with emphasis on the interpretation of the model and its use for simulation analyses.

Organic Food – A Description of the Irish Market

Abstract: Describes the current status of the organic food market in Ireland – current trading arrangements of wholesalers, distributors and retailers and the perceptions of organic food at different stages of the marketing chain. There are three certification bodies for organic foods in Ireland. The value of the market is estimated at IR£1.5 million. Fruit and vegetables are the most important organic foods. Other organic foods are available such as flour, grains, breakfast cereals, meat, yogurt and cheese. Organic foods can be purchased in some of the larger supermarkets, in healthfood/wholefood shops, at local markets or at farm gate. Some of the constraints to development of the industry are limited range and supply of products. Premium levels are also a constraint on development as consumers generally perceive organic products to be too expensive. Reports premiums charged on organic food and outlines the results of a focus group on organic foods.

Evaluation of Food Hygiene Education

Abstract: Education of food industry personnel in hygiene matters has been recommended as a means of improving food handling practices and thus the safety of food. Provision has been made within the Food Safety Act 1990 for the making of regulations to specify the nature and extent of such training. There is, however, a lack of documentary evidence of improvements in food hygiene standards which can be directly related to education or training. Evaluations of formal food hygiene education courses have identified increased knowledge levels of course participants, and improvements in the relationship between food industry and enforcement personnel by the development of common understanding. Reported evaluations of food hygiene training programmes indicate that formal courses operated in settings divorced from the food handling environment are limited in effectiveness. While course participants have increased knowledge, evidence of consequential improved food handling behaviour is not clearly demonstrated. Training pr...

Healthy Food Products for Children

Abstract: Explores the relationship between mothers′ purchase of perceived healthy foods, packaging characteristics, and the childrens “pester power” in obtaining attractive or appealing packaging. The results suggest mothers will not buy perceived healthy foods if the packaging is not acceptable. Discusses packaging and marketing strategies.

The Mass Media and Food Hygiene Education

Abstract: Studies have shown that domestic knowledge and practices relating to the prevention of food-borne disease may be inadequate and that family outbreaks of food poisoning are numerically very important. The use of the mass media can be beneficial in health education and it could provide “cues to action” helping to improve domestic food hygiene. Members of the public were questioned about their desire for information on food hygiene and what sources of information they would use. Different components of the mass media were analysed for the information they provided on food safety and the results indicated they were an underutilized resource for food hygiene education. Provides recommendations that are inexpensive but could prove successful, and gives sources of appropriate advice

Understanding Consumer Concern about Food‐related Health Risks

Abstract: Reports from different countries have revealed that consumers are becoming increasingly concerned that the food they eat could be harmful to health. The concern regards both the composition of the diet and the possibilities that the food may contain a number of contaminating substances. Discusses the results from some recent empirical studies in the light of the more theoretical work in this area of research. The aim is to bring out some salient features which may be important to those who communicate with the public about food‐related risks, as well as for further research in this field.

Marketing Eating Out: The Influence of Social Culture and Innovation

Abstract: Argues that eating out in Britain has no basis in social culture and therefore exists without any consensual value as to what is recognized as good. As a consequence it is open to the influence of innovation and novelty. The concept of “lifestyle” is evoked as a focus of consumption patterns and it is argued that as eating out has no cultural support it is open to greater competition from other attributes of lifestyle. The debate between holistic versus attribute evaluation is resolved firmly in favour of the former. The implications of this, and the absence of a cultural anchor with its attendant effect on lifestyle, are explored in relation to marketing strategies. The distinction is made between unit marketing, market segmentation and the task of attracting more people into the activity of eating out. Home orientation is seen as the barrier to development.

Time, Tastes and Technology: The Economic Evolution of Eating out

Abstract: Eating out is part of the pattern of food production and consumption by individuals in their household context. Changes in the importance and pattern of eating out indicate changes in its economic function. These changes reflect variations in household organization stemming from long‐term increases in income per head reinforced by significant changes in technology. Consumers will switch towards simpler eating habits and meals bought out will reflect commercially provided time‐intensity or skill‐requirement reduction. With changing technology, consumers will constantly upgrade the kinds of meals that they buy outside. Patterns of experimentation and cellularization of household members in eating out are influenced by economic factors. Re‐examines the concepts of social and convenience eating in the light of economic variables, particularly changes in work and leisure activities that affect food consumption.

Healthy Eating: Fruit and Vegetables in Scotland

Abstract: Scotland has a poor diet‐related health record and part of the drive to improve Scottish diet has focused attention on increasing fruit and vegetable consumption. Despite various attempts, consumption remains well below World Health Organisation (WHO) recommendations. Consumer confusion and complacency towards diet are apparent and the relationship between knowledge about good diet and behaviour is unclear. Highlights the need to consider how consumers make choices. Diet and health are not regarded as a problem for the majority of Scots but the major barriers to increasing consumption of fruit and vegetables reflect the additional costs incurred and the somewhat limited role for these products in Scottish cuisine. Indicates that price incentives and emphasis on the healthy benefits of eating more fruit and vegetables appear to be the most likely to succeed in increasing consumption; but there appear to be more opportunities to increase fruit as opposed to vegetable consumption.

The Carrageenan Connection IV

Abstract: Carrageenans are extracted from red algae and, depending on their types and applications, function as potent thickeners, effective stabilizers and excellent gelling agents. At the same time they are convenient and economical to use. Categorizes and specifies them by their chemistry, origin, manufacturing process and by their applications. Suggests and explains common nomenclature, numbering and identification for purposes of regulatory control, food labelling and identification in the marketplace.

Nutrition Labelling: Putting the Consumer First

Abstract: The EC Nutrition Labelling Rules Directive has lost sight of the primary consumer need, which is to provide information in a way that the consumer can understand and act on. Recent research shows that the official format is confusing, and can be positively misleading. As a minimum improvement, some form of “verbal banding” is required to help consumers choose between foods on the basis of their contribution to a healthy diet. Suggests, however, that the EC Labelling Rules really are too complicated, and should be replaced with a simple system giving calories and fat per serving, supported by an education programme which informs consumers what their minimum fat intake should be, related to their target energy intake.

Children′s Snack Food Consumption Patterns in Germany and England

Abstract: Primary schoolchildren′s snack food consumption patterns and food preferences were investigated by interview technique in schools in Germany and England and analysed on the basis of culture, sex and social class. There were significant differences in the proportions of children who took chocolate to school in the various social classes in both England and Germany and there were also highly significant differences in the total number of chocolate bars consumed each week by the different social classes in both countries. Food choices from a table display containing a range of snack foods popular in both countries showed highly significant differences between German and English children with German children preferring a much higher proportion of “healthy food options”, e.g. fruit, yogurt, milchschnitte (sponge cake snack), etc. compared with English children who chose four chocolate products out of their five most preferred items. Reasons for such differences could be related to advertising pressures, nutrit...

Tradition and Progress

Abstract: Examines provisions of the 1992 Regulation on the registration of geographical indications and designations of origin for agricultural products and foodstuffs. Also examines protection of such names under the United Kingdom Trade Marks Act and the law of passing off.

Recent Trends in Foodborne Infections in Europe and North America

Abstract: The frequency of reporting of foodborne infections of animal origin, in particular salmonella, campylobacter and Escherichia coli (VTEC) has increased in recent years due to changes in food production and processing methods in parallel with changes in eating habits and other social factors such as mass catering and the use of convenience foods. In contrast infections, primarily of human origin, in particular typhoid, paratyphoid and bacillary dysentery, are nowadays much less frequently associated with foodborne spread. Meanwhile, other “emerging” micro‐organisms of bacterial, viral and protozoal origin have increasingly frequently been reported with evidence of food or waterborne spread. Foodborne disease has also taken on an international dimension, highlighted by outbreaks associated with imported foods (e.g. cheese, chocolate, pate, etc.) and tourist groups. Presents a review of recent trends in foodborne infections.

Food Hygiene Training: The Chance to Create a Coherent Policy

Abstract: In September this year, the Government issued its draft Regulations on Food Safety (General Food Hygiene) 1995, which acknowledges for the first time the importance of a programme to make food handlers, their supervisors and managers, properly aware of the importance of food hygiene for the protection of the consumer and what they can do to prepare food safely. However, the regulation is specific neither about how training should best be implemented nor on the most important aspect of the policy, its end result. The standards of food hygiene awareness to be achieved through training have not been specified. The Department of Health, and the Ministry of Agriculture, Fisheries and Food (MAFF) cannot delegate their responsibility to protect the public health. Therefore, levels of food hygiene awareness, regardless of industrial sector, should be their prime concern. If the departments could set their minimum required standard of food hygiene awareness, the national framework of training which has evolved cou...

Gastrosophy and Nouvelle Cuisine: Entrepreneurial Fashion and Fiction

Abstract: Defines the term “gastrosophy” and focuses on “chef gastrosophers” whose specialist field is professional expertise in gastronomy and hospitality The position these individuals occupy today has been brought about by a succession of cultural, metaphysical and technological factors Chef gastrosophers have progressed the aims of gastronomy, by becoming leading figures in contemporary cuisine They occupy positions at the apex of the modern culinary hierarchy, having demonstrated individualism, entrepreneurship and a willingness to take risks They set the culinary pace of the hospitality industry, and have invested in the cult of personality, freely utilizing public relations and image creation techniques Chef gastrosophers have realized that the modern hospitality industry has a dynamic which requires the business proprietor to innovate, to create bold images and identities and to market these The hospitality they offer is intended to be holistic, where a complete experience, offering fleeting artistic

Attitudes and Perceptions of Fresh Pasteurized Milk Consumers

Abstract: Food purchasing behaviour is influenced by economic factors such as price and income, as well as by non‐economic factors such as concern about diet and health, growth of vegetarianism, convenience, household′s life cycle and advertising. Reports on a survey in Chania, the second largest city of Crete, to determine the factors that affect the purchasing behaviour of fresh pasteurized milk and to identify the attitudes and perceptions of consumers towards it. Reveals that the concern about health of consumers, strong advertising campaigns, as well as the age and economic status of respondents, influence consumer choice towards fresh pasteurized milk. Finally, scrutinizes the attitude of the majority of consumers towards fresh pasteurized milk although concentrated milk (the basic competitor) still has the biggest market share in Chania.

Do Distinct Class Preferences for Foods Exist? An Analysis of Class‐basedTastes

Abstract: Reports an analysis of class preferences for certain foodstuffs in the UK. Multivariate analysis of the UK Family Expenditure Survey is used to show that distinct factors operate in choice of food purchase dependent on a person′s social class. Relying on Bourdieu′s Distinction thesis as the theoretical basis, a scale of tastes for certain foods is arrived at using discriminant analysis. This builds on work already reported in the BFJ.

Microbiological Hazards from Red Meat and Their Control

Abstract: Contamination of red meat with foodborne pathogens is associated with symptom‐less carriage of the organisms in the live animal. In the United Kingdom, meat is an acknowledged source of human food poisoning from Salmonella and Clostridium perfringens, and other pathogens that are sometimes present may also be important in this respect. Within the EU, much attention has been given to improving the design and structure of abattoirs, although, in themselves, such changes do not ensure low levels of microbial contamination. However, it has been suggested that, with due care in slaughtering and meat handling, microbial counts from carcasses can be reduced from around 103‐104 to 102‐103/cm2 and that contamination with any foodborne pathogens can also be reduced. Discusses those stages in meat handling which have the greatest effect on carcass contamination and the importance of using a system of quality assurance that incorporates the hazard analysis critical control point concept (HACCP). As an adjunct to good...

Food Law and Functional Foods

Abstract: Functional foods comprise a wide range of foodstuffs which are generally specially designed or reformulated to meet the needs of individuals who are going to put special demands on their physical capabilities. Functional foods must comply with general food law and food‐labelling requirements. Describes EC requirements for foods which make particular nutritional claims. Presents labelling requirements for health and nutritional claims. Considers that further legislation aimed specifically at functional foods is unnecessary.

Food Journalism: A Medium for Conflict

Abstract: Styles of food journalism are defined by the audience that specific journals wish to attract. In the UK this has led to contrasting representations of food and catering in different forms of media, specifically those aimed at, on the one hand, catering professionals and on the other, amateurs who retain an interest in food. For “amateurs” interested in food, the images of catering work presented in magazines and other media targeted at them is understood to be “genuine”, while for those who work in the trade there is resentment at what are seen as sanitized images that are taken for “reality” by amateur audiences. This leads to a situation in the restaurant where differing views of the world of catering and the ownership of “expertise” about that world leads to conflict between patron and customer. Furthermore, this conflict is increasingly expressed by both groups, as a result of easier access to the media.

Food Policy in a Changing Food System

Abstract: Examines the food system and considers the impact of the following societal changes on it: increasing longevity and growing populations; increasing urbanization; globalization of the food market; changes in attitudes and values; decline of the traditional “housekeeping” role. Describes the role of the different actors. Discusses the problems of achieving food policy goals with particular reference to institutions, policy instruments and information.

Beliefs about Food Components, Foods, Fat and Heart Disease in New Zealand

Abstract: Coronary heart disease is a serious problem in New Zealand. Diet and health guidelines for the public have been published, but levels of awareness of health recommendations vary. Some New Zealanders may lack knowledge about foods and food components. This national survey (1,500 people) investigated New Zealanders′ awareness of recommended dietary changes and beliefs about foods and food components and heart health. A total of 835 people, a response rate of 56 per cent, answered the survey. Results showed that most were aware of some health recommendations, e.g. “eat less fat”, but that many were unaware of recommendations relating to carbohydrate intake. Most respondents (65 per cent) believed that protein intake should be increased. A high percentage (61 per cent) felt that reducing preservative consumption would help to prevent heart disease. It was suggested that many foods should be decreased, including meat, whole milk, cheese and white bread. Many respondents were confused about the fat contents of ...

Dining out on Sociological Neglect

Abstract: Offers a brief overview of some of the key issues to arise so far from the sociological analysis of dining out. Commencing with a short survey of the main theoretical perspectives in the field, develops the discussion to include consideration of the nature of dining out as a social activity. Particular attention is paid to the concept of the “meal experience” and the interplay that exists between consumers and the food and hospitality industries in creating and sustaining this experience. Argues that contemporary styles and modes of provision and the experience of dining out is marked by a retreat from food as the principal element in the restaurant “product”, greater emphasis being placed on the contexts in which foods are provided and how these contexts relate to lifestyle and other factors.

The Rise of Discount: : How to Survive the Profit Squeeze

Abstract: Discount is on the rise, as a retail format, as a product concept and as a behaviour. It has already made deep inroads on the Continent and will inevitably invade the UK too. The rapid development of discount formats – and of discount propositions within mainstream formats – is both the source and the result of overcapacity and the increasing commodity nature of the retail offering. Argues that Private Label profitability is likely to be squeezed between the new price‐based propositions and the strong national and international brands, which are fighting to maintain their share. Retailers will have to increase their efforts on Private Label and move their offering in two parallel directions: price‐driven propositions (designed for cost) and value‐driven propositions (to compete with brands). Manufacturers, in turn, will suffer unless they take initiatives to help retailers meet the growing challenge imposed by tertiary brand developments.

Perceptions of meat and food: some implications for health promotion strategies.

Abstract: As part of a larger food safety study, the perceptions of food in general and meat in particular were investigated among 94 householders in the City of Norwich UK, using respondent ratings on a number of dimensions. Food and meat were seen as similar on more subjective criteria (e.g. sociability) and different on more objective criteria (e.g. moisture content). The importance of cheapness was found, for some, to override other important criteria such as freshness when buying food. Discusses the health promotion implications of the findings.

Social Situation and Emotional State in Eating and Drinking

Abstract: Socio‐affective state can affect appetite, and choice of food or drink can affect mood and social perception. Effects of dietary constituents on the brain often play some role in these food‐mood linkages but they are forged into strong and particular shape by personal involvement in cultural practices surrounding consumption of particular items. Briefly discusses psychological research into the following examples: alcoholic drinks, tea and coffee, nutritive tonics and dieters′ “danger foods”.