Food Standards
Organic VS Conventional: Which Is Better?
In the past few years Organic food has become more prevalent in our society. Many people claim that the health benefits are out of this world. The problem with this stance is that there are too many Read More »
Beef From Calves Finished With A Diet Based On Concentrate Rich In Agro-Industrial By-Products:
Conjoint analysis was used to estimate the relative importance of some of the main extrinsic attributes and quality labels of beef in three Spanish cities (Córdoba, Marbella, and Santa Pola) in a Read More »
Author: Francisco Requena
Contributor: Elena Angón, Javier Caballero-Villalobos, Miguel Cantarero-Aparicio, Andrés Luís Martínez-Marín, José Manuel Perea eb™ Research Team
Unsustainable, Unhealthy, Or Disgusting? Comparing Different Persuasive Messages Against Meat
Excessive meat consumption is associated with a range of environmental problems. In this investigation, we examined the effectiveness of three types of persuasive messages posited to affect attitudes Read More »
Author: Gonzalo Palomo-Vélez, Mark van Vugt, Joshua M. Tybur
Contributor: eb™ Research Team
An Integrated Model For Building Brand In Food Industry
This paper presents an empirical investigation on the effects of various factors on building appropriate brand in food industry. The proposed study deigns a questionnaire and distributes it among Read More »
Author: Seyed Najomoddin Mousavi
Contributor: Vahid Nasehi Far, Zohreh Dehdashti Shahrokh, Mohammad Taghi Taghavifard eb™ Research Team
Ethical Consumerism. How Are Caterers Coping?
Active ethical consumerism is much less obvious in the behaviour of consumers when they eat outside the home. The catering industry argue that the majority of consumers are primarily driven by the Read More »
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