Improving candy industry competitiveness: Retailers’ perception regarding customer satisfaction

This study aims to classify service quality elements in candy industry in order to determine their instrumentality to customer satisfaction. To address this purpose, a Fuzzy Kano questionnaire was distributed to 512 major retailers of candy products of four predominant candy companies in Iran. Subsequently, we calculated satisfaction increment index (SII) and dissatisfaction decrement index (DDI) for each of the quality elements. Brand name and quality are considered as must-be elements, while availability of credit purchases is considered as indifferent element by the majority of retailers. Eight out of 24 studied elements are found to be considered as attractive elements by majority of customers. Regular visits element ranks first in terms of satisfaction increment index (SII). This paper provides helpful insight for marketers to prioritize improvement of different quality elements. Therefore, this paper helps organizations to perceive their customers needs more thoroughly and improve their customer satisfaction policy.     

The effect of consumer food creation on the food consumption experience

Two experiments show that the role the consumer plays in the creation of their food can affect the consumption experience. When guilt is present in the consumption of the food item, namely an unhealthy food item, having someone else create the food item increases taste evaluations, attitudes, and behavioral intentions. However, when guilt is not present, as in the case for healthy foods, there is no difference in food evaluations when the end consumer or another creates the food. These results have important implications for food retailers, food service establishment, and food delivery companies.     

Understanding the antecedents of consumers' attitudes towards doggy bags in restaurants: Concern about food waste,culture, norms and emotions

Based on a qualitative study with 20 respondents in France and 20 respondents from the Czech Republic, this study aims to better understand how consumers’ concern about food waste, culture, social norms and emotions contribute to consumers’ attitudes and behaviors related to doggy bags. Results highlight a double paradox between conflicting norms and emotions: personal norms encourage not to waste while salient social norms encourage leaving leftovers; asking for a doggy bag generates immediate shame while leaving leftovers produces anticipated regret and guilt. Finally, the study sheds light on obstacles to overcome for the adoption of this social innovation.     

海峡两岸食品安全管理与标准比较分析研究

对两岸在食品安全管理、认证、法规、标准以及贸易中可能传播的动物疫病风险等方面进行了研究。通过比较、分析,指出了相互之间的异同,并对今后的食品安全管理和食品贸易提出了建议。     

Estimating a Local Food Waste Baseline

ABSTRACT

This article estimates the amounts of food that is discarded, diverted, and landfilled in Minnesota by comparing and applying approaches and statistics from selected national, regional, and local studies. Our preferred estimates suggest 2.1 million tons of food is discarded in Minnesota, of which 60% is diverted through recovery and recycling efforts. The remaining 834 thousand tons are landfilled. This landfilled amount, considered as “food waste,” is smaller than the 1.3 million tons calculated using the ReFED (2016) methods, but its estimated distribution across the food supply chain is similar. Residential losses account for the largest proportion of food waste landfilled (43%). The processing and manufacturing stage discards the largest proportion of food (36%), but generates the smallest amount landfilled because of a high diversion factor. The range of estimates obtained from various methods highlights the complexities in choosing appropriate assumptions, factors, and datasets when calculating food waste baseline amounts.     

The challenge of program evaluation: When increasing program participation decreases the relative well-being of participants

Two goals of food assistance programs are to improve well-being and to increase participation among those in need. Progress in meeting the first goal can be measured by the difference in well-being between participants and eligible non-participants. This gap in well-being though can be affected by progress made toward the second goal of increasing participation rates. In particular, if those with the lowest levels of well-being disproportionately enter the program, the gap can increase. To examine whether this tension between goals exists empirically, we consider the case of the Food Stamp Program and its effect on food insecurity in the United States, using data from the Survey of Income and Program Participation (SIPP). In particular, we use variation in State policies (the change in administrative error rates and the combined value of Temporary Assistance for Needy Families (TANF) and food stamp benefits) to analyze whether increasing participation rates leads to increases in the difference in food insecurity rates. Controlling for other factors, we find evidence of the tension between these two program goals insofar as States with policies which encourage participation have higher differences in the food insecurity rates of participants and non-participants.     

Food safety recall effects across meat products and regions

Food safety is one of the key issues for the international meat market. As a major meat exporter, few things facing the U.S. meat industry in recent years have garnered more attention than food safety events and policies. The impacts of Food Safety Inspection Services (FSIS) recalls on United States consumer meat demand are estimated using monthly grocery-scanner data identifying effects across products, geographic regions, and recall type. Results suggest beef E. coli recalls significantly reduce the demand for recalled ground beef contemporaneously among most, but not all, regions in the United States. Evidence of heterogeneity in demand impacts across regions and products is provided for the first time. Domestic and international implications for policy makers, industry leaders, and researchers are discussed.     

泡沫对食品发酵的影响及控制

本文分析了食品发酵过程中泡沫的产生机制、影响,介绍了常用的泡沫控制策略。重点分析了不同消泡剂的作用机理,以及联合控制措施,以期为生产中泡沫消除提供参考。     

北京市五星级酒店食品安全现状分析

本文以五星级酒店为研究对象,分析五星级酒店存在的食品安全问题,并针对这些问题提出解决对策,以期保证酒店餐饮食品安全,提高五星级酒店服务质量。     

不同烹调方法对食品营养素的影响

营养素是食品中重要养分,在烹调过程中,营养素也会发生改变。烹调通过增加色、香、味等,使食品更利于吸收,但烹调过程会破坏食品的一些营养素,而不同烹调方法对食品营养素的影响也不同。