BACKGROUND Pricing strategies are mentioned frequently as a potentially effective tool to stimulate healthy eating, mainly for consumers with a low socio-economic status. Still, it is not known how these consumers perceive pricing strategies, which pricing strategies are favoured and what contextual factors are important in achieving the anticipated effects. METHODS We conducted seven focus g...

BACKGROUND Many children do not eat enough whole grains, which may have negative health consequences. Intervention research is increasingly focusing on nudging as a way to influence food choices by affecting unconscious behavioural processes. The aim of this field study was to examine whether the shape of bread rolls is able to shift children's bread choices from white to whole wheat during bre...

Title:Effects of whole grain rye crisp bread for breakfast on appetite and energy intake in a subsequent meal: two randomized controlled trails with different amounts of test foods and breakfast energy content Authors: Tina Forsberg ([email protected]) Per Åman ([email protected]) Rikard Landberg ([email protected]) Please find attached the revised version of our paper entitled " Effects ...

Recently, Northeast Asia has become one of the three largest trade areas, covering approximately 30% of the total trade volume of the world. However, the distribution facilities are saturated due to the increase in the transportation volume within the area and with the European countries. In order to accommodate the increase of the transportation volume, the transportation networking with the m...

The aim of this study was to assess the effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten-free (GF) bread. In this study, corn flour was replaced with soy flour at different levels 5%, 10%, and 15% to produce a more nutritionally balanced GF bread. Physical and chemical properties, sensory evaluation and crust and crumb color were measured in bread sampl...

OBJECTIVE Bread is the largest contributor of Na to the American diet and excess Na consumption contributes to premature death and disability. We sought to determine the Na level at which consumers could detect a difference between reduced-Na bread and bread with typical Na content, and to determine if consumer sensory acceptability and purchase intent differed between reduced-Na bread and brea...

Nine decades after the disappearance of the infamous Spanish flu, its ghost is threatening again. In many countries, panicking citizens are buying drugs from uncertain sources through the internet for a disease that does not yet exist. In September 2005, Dr Nabarro, the World Health Organization’s public health expert coordinating the response to avian influenza, told the Associated Press that ...

Rye (Secale cereale L.) is one of the most important bread grains in colder parts of Europe and its importance has been rising recently. The chemical composition of rye grain promises health benefits and it contributes to higher intake of dietary fibre. Conversely, rye baking performance is not as good as required. The baking quality is mainly affected by the activity of amylases measured as Ha...

in recent years, many changes have been observed in buying culture of customers and developing chain stores in iran. moreover, need to be more competition in business environments made necessary the stablishment of chain stores, the creation of competitive advantage and long relations to the costumers. regular marketing is a response to stores requirement when establishing such a win-win long r...

Bread is consumed daily by billions of people, yet evidence regarding its clinical effects is contradicting. Here, we performed a randomized crossover trial of two 1-week-long dietary interventions comprising consumption of either traditionally made sourdough-leavened whole-grain bread or industrially made white bread. We found no significant differential effects of bread type on multiple clini...