Earlycite

Research Article May 11 2026
Beyond recipes: a qualitative inquiry into culinary professionals’ engagement with generative AI
Eda Alphan; Faizan Ali; Aylin Güven Hamurişçi; Laiba Ali
British Food Journal (2026) https://doi.org/10.1108/BFJ-08-2025-1057
View articletitled, Beyond recipes: a qualitative inquiry into culinary professionals’ engagement with generative AI
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Research Article May 8 2026
A two-stage quantitative study on consumers’ behavioral intentions toward ugly food consumption
Hung Sheng Chang
British Food Journal (2026) https://doi.org/10.1108/BFJ-08-2025-1034
View articletitled, A two-stage quantitative study on consumers’ behavioral intentions toward ugly food consumption
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Research Article May 8 2026
Artificial Intelligence in agriculture: capturing stakeholders’ perspectives with a Q methodological approach
Serena Mandolesi; Raffaele Zanoli; Gabriella Esposito
British Food Journal (2026) https://doi.org/10.1108/BFJ-07-2025-0933
View articletitled, Artificial Intelligence in agriculture: capturing stakeholders’ perspectives with a Q methodological approach
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Research Article May 4 2026
Enabling circular economy outcomes through smart food safety management systems: evidence from ISO 22000 and HACCP certified agri-food firms
An Duong Thi Binh; Jawad Abbas; Huy Truong Quang; Mohammadreza Akbari; Minh Nguyen; Tran Thi Van Trang
British Food Journal (2026) https://doi.org/10.1108/BFJ-11-2025-1605
View articletitled, Enabling circular economy outcomes through smart food safety management systems: evidence from ISO 22000 and HACCP certified agri-food firms
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Research Article May 1 2026
Is AI-driven personalization reshaping hospitality and gastronomy? An analysis of key factors driving transformation
Paula González-Padilla; Đurđana Ozretić-Došen; Sandra Horvat
British Food Journal (2026) https://doi.org/10.1108/BFJ-07-2025-0925
View articletitled, Is AI-driven personalization reshaping hospitality and gastronomy? An analysis of key factors driving transformation
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Research Article May 1 2026
Innovation in traditional Chinese food packaging: an industrial design model from a user experience perspective
JingJing Dong; Li Li
British Food Journal (2026) https://doi.org/10.1108/BFJ-09-2025-1240
View articletitled, Innovation in traditional Chinese food packaging: an industrial design model from a user experience perspective
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Research Article April 28 2026
Willingness to pay a premium for green food in emerging markets: the role of environmental and eco-social attitudes
Xin Gao
British Food Journal (2026) https://doi.org/10.1108/BFJ-10-2025-1478
View articletitled, Willingness to pay a premium for green food in emerging markets: the role of environmental and eco-social attitudes
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Research Article April 23 2026
When the date passes: how “use by” and “best before” shape yoghurt safety perceptions and consumption intentions
Giovanbattista Califano; Manal Hamam; Giuseppe Di Vita; Francesco Caracciolo
British Food Journal (2026) https://doi.org/10.1108/BFJ-12-2025-1723
View articletitled, When the date passes: how “use by” and “best before” shape yoghurt safety perceptions and consumption intentions
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Research Article April 21 2026
Bridging the theory of interpersonal behaviour and norm activation: an integrated model of consumer purchase intention towards upcycled food products
Mei Kei Leong; Shin Yuet Chan; Aqilah Yaacob; Sook Wah Chan
British Food Journal (2026) https://doi.org/10.1108/BFJ-09-2025-1160
View articletitled, Bridging the theory of interpersonal behaviour and norm activation: an integrated model of consumer purchase intention towards upcycled food products
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Research Article April 14 2026
Behavioural drivers of internet of things adoption in food consumption
Ewa Jerzyk; Tomasz Wanat; Anna Rogala; Renata Nestorowicz
British Food Journal (2026) https://doi.org/10.1108/BFJ-10-2025-1358
View articletitled, Behavioural drivers of internet of things adoption in food consumption
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Literature Review April 14 2026
Exploring the application of digital technologies in food information to consumer: a systematic literature review
Vincenza Volpe; Rosa Palladino; Alessandra Storlazzi
British Food Journal (2026) https://doi.org/10.1108/BFJ-04-2025-0504
View articletitled, Exploring the application of digital technologies in food information to consumer: a systematic literature review
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Research Article April 9 2026
Can voluntary standards improve sustainability and welfare in the UK lamb sector? A survey analysis situated in the institutional context
Soledad Cuevas; Anna Kristina Edenbrandt; Barbara Haesler
British Food Journal (2026) https://doi.org/10.1108/BFJ-08-2025-1037
View articletitled, Can voluntary standards improve sustainability and welfare in the UK lamb sector? A survey analysis situated in the institutional context
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Research Article April 9 2026
Investigating the determinants of conspicuous consumption in branded wine markets
Chien-Hao Chen; Shu-Hua Wu; Edward C.S. Ku
British Food Journal (2026) https://doi.org/10.1108/BFJ-10-2025-1438
View articletitled, Investigating the determinants of conspicuous consumption in branded wine markets
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Research Article April 7 2026
Do dietary habits shape consumer responses to greenwashing and green communication? Evidence from the organic food market
Muhammad Safuan Abdul Latip
British Food Journal (2026) https://doi.org/10.1108/BFJ-10-2025-1342
View articletitled, Do dietary habits shape consumer responses to greenwashing and green communication? Evidence from the organic food market
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Research Article April 6 2026
Effect of ultra-processed food consumption on premenstrual syndrome across different body mass index categories: a cross-sectional analysis
Seda Nur Köktürk; Esra Taş Yıldırım; Hülya Yardımcı
British Food Journal (2026) https://doi.org/10.1108/BFJ-10-2025-1393
View articletitled, Effect of ultra-processed food consumption on premenstrual syndrome across different body mass index categories: a cross-sectional analysis
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Research Article April 1 2026
Drivers of chefs’ purchasing behaviour towards eco-labelled seafood in the hospitality sector
Ling-I Wu; Tzu-Yun Ching; Chia-Hui Wang; Chih-Shin Chen
British Food Journal (2026) https://doi.org/10.1108/BFJ-05-2025-0675
View articletitled, Drivers of chefs’ purchasing behaviour towards eco-labelled seafood in the hospitality sector
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Research Article March 31 2026
Sustainable defatting strategies for Protaetia brevitarsis seulensis larvae: effects on protein functionality, antioxidant capacity and storage stability
Ruyang He; Jeewon Koh; Kexin Wu; Woojin Choi; Yookyung Kim
British Food Journal (2026) https://doi.org/10.1108/BFJ-09-2025-1174
View articletitled, Sustainable defatting strategies for <em>Protaetia brevitarsis seulensis</em> larvae: effects on protein functionality, antioxidant capacity and storage stability
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Research Article March 31 2026
Exploring the role of memory and point-of-purchase promotion on food choice: insights from an eye-tracking study
Carola Grebitus; Renee Shaw Hughner; Katherine Fuller; Ellen J. Van Loo; Klaus G. Grunert
British Food Journal (2026) https://doi.org/10.1108/BFJ-05-2025-0567
View articletitled, Exploring the role of memory and point-of-purchase promotion on food choice: insights from an eye-tracking study
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Research Article March 30 2026
Reduction of sugar on rice-based milk dessert in school meals using affective thresholds and projective techniques
Ana Francisca Estivalet Martins; Tarcísio Lima Filho; Daniele Fares; Ellen Fabiana Grillo de Oliveira; Voltaire Sant'Anna
British Food Journal (2026) https://doi.org/10.1108/BFJ-10-2025-1382
View articletitled, Reduction of sugar on rice-based milk dessert in school meals using affective thresholds and projective techniques
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Research Article March 30 2026
From cravings to carts: exploring the emotional link between impulse eating and impulse buying
Ana Belen Perdigones; Monica Gomez-Suarez
British Food Journal (2026) https://doi.org/10.1108/BFJ-05-2025-0705
View articletitled, From cravings to carts: exploring the emotional link between impulse eating and impulse buying
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Research Article March 27 2026
Impact of microbiota related foods on mental health in young adults
Melis Abahuni Uçar; Çağla Pınarlı Falakacılar
British Food Journal (2026) https://doi.org/10.1108/BFJ-09-2025-1194
View articletitled, Impact of microbiota related foods on mental health in young adults
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Research Article March 24 2026
The impact of ingredient disclosure on the sensory perception and purchase intent of cricket-flour-enriched bread among young women
Dominika Sikora; Michał Wawrzynowicz; Piotr Rzymski
British Food Journal (2026) https://doi.org/10.1108/BFJ-10-2025-1388
View articletitled, The impact of ingredient disclosure on the sensory perception and purchase intent of cricket-flour-enriched bread among young women
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Research Article March 24 2026
A SWOT analysis of traditionally edible insects in Latin America with an emphasis in strengths and opportunities
Amaury Andrade-Velásquez; Guiomar Melgar-Lalanne; Dolores Hernández Rodríguez
British Food Journal (2026) https://doi.org/10.1108/BFJ-09-2025-1267
View articletitled, A SWOT analysis of traditionally edible insects in Latin America with an emphasis in strengths and opportunities
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Research Article March 23 2026
Resilience and food security: a dynamic evolutionary analysis of the global food trade network
Ye Chen; Gang Wu; Xiaomin Liu; Jingyu Liang; Xionglang He
British Food Journal (2026) https://doi.org/10.1108/BFJ-11-2025-1614
View articletitled, Resilience and food security: a dynamic evolutionary analysis of the global food trade network
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Research Article March 20 2026
Understanding consumer loyalty to private labels: a structural equation modelling study in food retail
Claudia Miranda Veloso; Juliana Pinto; Sónia Calado; Bruno Sousa
British Food Journal (2026) https://doi.org/10.1108/BFJ-07-2025-0951
View articletitled, Understanding consumer loyalty to private labels: a structural equation modelling study in food retail
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Research Article March 20 2026
Consumer preferences for sustainability labels on Mediterranean fruits and vegetables in short food supply chains: environmental vs socioeconomic dimensions
Sina Ahmadi Kaliji; Anastasios Michailidis; Chrysanthi Charatsari; Evagelos D. Lioutas; Marcello De Rosa; Martina Francescone; Hager Fouad; Ahmed Ghannouchi; Luca Camanzi
British Food Journal (2026) https://doi.org/10.1108/BFJ-04-2025-0460
View articletitled, Consumer preferences for sustainability labels on Mediterranean fruits and vegetables in short food supply chains: environmental vs socioeconomic dimensions
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Research Article March 20 2026
Silent hunger: unveiling food insecurity among university students in Türkiye
Süleyman Utku Uzun; Ümmühan İnci Kandemi̇r
British Food Journal (2026) https://doi.org/10.1108/BFJ-11-2025-1566
View articletitled, Silent hunger: unveiling food insecurity among university students in Türkiye
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Research Article March 17 2026
AI-based recommendations and sustainable agri-food purchase intentions: examining the credence goods paradox through emotional-TAM among Generation Z in India
Samrat Bharadwaj
British Food Journal (2026) https://doi.org/10.1108/BFJ-09-2025-1264
View articletitled, AI-based recommendations and sustainable agri-food purchase intentions: examining the credence goods paradox through emotional-TAM among Generation Z in India
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Research Article March 16 2026
The effect of educational workshops on primary school students' attitudes towards insect protein and environmental sustainability
Mònica Lores; Maria Descamps-Solà; Montserrat Pinent; Anna Ardévol; Esther Rodríguez-Gallego; Cristina Valls
British Food Journal (2026) https://doi.org/10.1108/BFJ-09-2025-1230
View articletitled, The effect of educational workshops on primary school students' attitudes towards insect protein and environmental sustainability
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Research Article March 13 2026
The role of sustainable food literacy in the relationship between global climate change awareness and sustainable nutrition behaviours among university students
Meral Nur Kubilay; Sena Ömür
British Food Journal (2026) https://doi.org/10.1108/BFJ-09-2025-1263
View articletitled, The role of sustainable food literacy in the relationship between global climate change awareness and sustainable nutrition behaviours among university students
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Research Article March 11 2026
Do healthy side dishes at set-meals at restaurants encourage consumption of domestically produced foods? Research through a choice experiment
Ting Chen; Massimiliano Calvia; Guanjun Li; Kohei Yagi
British Food Journal (2026) https://doi.org/10.1108/BFJ-06-2025-0844
View articletitled, Do healthy side dishes at set-meals at restaurants encourage consumption of domestically produced foods? Research through a choice experiment
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Research Article March 10 2026
Relevant risk: unravelling the recipe for food risk information seeking and processing in foodborne diseases
Cheng-Xian Yang; Lauri M. Baker; Ricky Telg; James C. Bunch; Jonathan A. Watson
British Food Journal (2026) https://doi.org/10.1108/BFJ-04-2025-0434
View articletitled, Relevant risk: unravelling the recipe for food risk information seeking and processing in foodborne diseases
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Research Article March 10 2026
How product display cues affect consumers’ purchase intention in live-streaming of agricultural products
Xinao Shi; Jiao Xue; Jingwei Li; Xin Wen
British Food Journal (2026) https://doi.org/10.1108/BFJ-08-2025-1041
View articletitled, How product display cues affect consumers’ purchase intention in live-streaming of agricultural products
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Research Article March 9 2026
Digital transformation in agri-food cooperatives: AI and marketing strategies in case studies of first- and second-degree models
Sonia García-Lafuente; María Sánchez-Tamarit; José Manuel Guaita-Martínez; Domingo Ribeiro-Soriano
British Food Journal (2026) https://doi.org/10.1108/BFJ-10-2025-1430
View articletitled, Digital transformation in agri-food cooperatives: AI and marketing strategies in case studies of first- and second-degree models
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Research Article March 9 2026
Unveiling decade of research on social media and food consumption: a B-SLR approach
Chinky Chhabra; Bhawna Agarwal; Anubha Vashisht
British Food Journal (2026) https://doi.org/10.1108/BFJ-11-2025-1590
View articletitled, Unveiling decade of research on social media and food consumption: a B-SLR approach
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Case Report February 24 2026
Harvesting wild edible insects: the case of chicatana ant (Atta mexicana) in Mexico
Amaury Andrade Velasquez; Dolores Hernández Rodríguez; Alan Javier Hernández Álvarez; Frixia Galán-Méndez; Guiomar Melgar-Lalanne
British Food Journal (2026) https://doi.org/10.1108/BFJ-09-2025-1195
View articletitled, Harvesting wild edible insects: the case of chicatana ant (<em>Atta mexicana</em>) in Mexico
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Research Article February 19 2026
Sweet or healthy? Effects of palatability on consumers' intention and behavior towards sweeteners – a theory of planned behavior perspective
María de los Ángeles Raimann Pumpin; Catalina Brito Araya; Marcelo Werneck Barbosa
British Food Journal (2026) https://doi.org/10.1108/BFJ-04-2025-0503
View articletitled, Sweet or healthy? Effects of palatability on consumers' intention and behavior towards sweeteners – a theory of planned behavior perspective
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Research Article February 17 2026
Healthy and sustainable food consumption among university students: cultural drivers and behavioural patterns
René Díaz-Pichardo; Vincenza Vota; Patrizia Tettamanzi
British Food Journal (2026) https://doi.org/10.1108/BFJ-04-2025-0548
View articletitled, Healthy and sustainable food consumption among university students: cultural drivers and behavioural patterns
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Research Article February 16 2026
Optimizing slaughter and drying methods to improve the quality of Tenebrio molitor and Zophobas morio powder
Vânia Maria Gomes da Costa Lima; Thayline Rodrigues de Oliveira; Karlla Beatriz Soares da Silva; Fernando Barros da Silva; Nathyelle Mourão Rodrigues; Stéphanie Lima dos Santos; Neli Lima Coelho; Bruna Nayelle da Silva Carvalho; Maria da Conceição Dos Santos Filha; Daniel Marques Pacheco; Joao Pedro de Sousa Vaz; Stelio Bezerra Pinheiro De Lima; Leilane Rocha Barros Dourado; Bruno Ettore Pavan; Luciana Barboza Silva
British Food Journal (2026) https://doi.org/10.1108/BFJ-09-2025-1285
View articletitled, Optimizing slaughter and drying methods to improve the quality of <em>Tenebrio molitor</em> and <em>Zophobas morio</em> powder
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Research Article February 9 2026
The dual role of AI in enhancing and challenging skills, creativity and innovation of Michelin-star chefs
Faruk Seyitoğlu; Serkan Yi̇gi̇t; Özkan Demir
British Food Journal (2026) https://doi.org/10.1108/BFJ-11-2025-1521
View articletitled, The dual role of AI in enhancing and challenging skills, creativity and innovation of Michelin-star chefs
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Research Article January 26 2026
Barriers in the adoption of cold supply chain – a contextual parameter analysis
Madhu Arora; Rupesh Kumar; Jatinderkumar R. Saini; Sarbjit Singh Oberoi; Vinod Kumar
British Food Journal (2026) https://doi.org/10.1108/BFJ-12-2024-1330
View articletitled, Barriers in the adoption of cold supply chain – a contextual parameter analysis
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Research Article January 23 2026
Exploring health, environmental, and psychological drivers of Mediterranean diet adherence: evidence from Italy
Francesco Bimbo; Giulia Tiboldo; Veronica Vitali; Valentina Carfora; Daniele Moro; Elena Castellari
British Food Journal (2026) https://doi.org/10.1108/BFJ-01-2025-0046
View articletitled, Exploring health, environmental, and psychological drivers of Mediterranean diet adherence: evidence from Italy
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Research Article January 22 2026
Knowledge is h(w)ealth: consumer perception and adoption of biofortified food products in Nigeria
Ogbonnaya Ukeh Oteh; Ambrose Ogbonna Oloveze; Chigozirim Ndubuisi Onwusiribe; Nnanna Mba Agwu; Raymond O. Obasi; Blessing A. Ahamefule; Chosen Chinwe Ndukwe-Tochi
British Food Journal (2026) https://doi.org/10.1108/BFJ-02-2025-0229
View articletitled, Knowledge is h(w)ealth: consumer perception and adoption of biofortified food products in Nigeria
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Research Article January 21 2026
Immersive escapes: the impact of augmented reality on the future of food service
Kamran Khan; Irfan Hameed; Midhat Nadeem
British Food Journal (2026) https://doi.org/10.1108/BFJ-03-2025-0308
View articletitled, Immersive escapes: the impact of augmented reality on the future of food service
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Research Article January 20 2026
Green perceived values and willingness to pay: a mixed-methods study in the organic food market
Oliver Torres-Reynoso; Jesus Garcia-Madariaga; Carmen Rodríguez-Santos
British Food Journal (2026) https://doi.org/10.1108/BFJ-01-2025-0100
View articletitled, Green perceived values and willingness to pay: a mixed-methods study in the organic food market
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Research Article January 20 2026
Excluded consumers might try it: the impact of social exclusion on insect-based food preference
Haobin Yang
British Food Journal (2026) https://doi.org/10.1108/BFJ-04-2025-0486
View articletitled, Excluded consumers might try it: the impact of social exclusion on insect-based food preference
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Research Article January 20 2026
Too scared to swallow? Psychological resistance, consumer acceptance and consumption willingness of insect-based foods in China
Biqiang (William) Sun; Jeetesh Kumar
British Food Journal (2026) https://doi.org/10.1108/BFJ-09-2025-1297
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Literature Review January 15 2026
Age matters: a narrative review of school-based interventions to promote the value of plant-based food in high-income Western countries
Wanying Yan; Timo Sipiläinen; Alessandro Banterle
British Food Journal (2026) https://doi.org/10.1108/BFJ-02-2025-0198
View articletitled, Age matters: a narrative review of school-based interventions to promote the value of plant-based food in high-income Western countries
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Research Article January 12 2026
AI-powered investment recommendations in the agri-food sector
Asefeh Asemi; Adeleh Asemi; Narjes Houshangi; Amir Hossein Mazaheri; Mahdi Houshangi
British Food Journal (2026) https://doi.org/10.1108/BFJ-05-2025-0643
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Research Article January 2 2026
Trust in artificial intelligence: an empirical investigation in the organic food market
Chunyan Nie; Xing Zhao; Yang Cheng
British Food Journal (2026) https://doi.org/10.1108/BFJ-03-2025-0349
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