Purpose -A consumer focus group was conducted in West Texas, to discuss consumer opinion about desired features in take-out containers or packaging, and perceptions related to food safety practices. Findings -The results of this qualitative case study indicated that the majority of take-out food was purchased for personal consumption, and that location, convenience and time are the primary factors influencing the decision for purchase. The main features considered desirable in take-out containers were these: the ability to insulate food, to contain product without spillage, and to keep individual foods separate within the same package. Practical implications -As the desirability for take-out food continues to increase, risks emerge surrounding the lack of handling instructions on most take-out packaging, and the scarcity of consumer food safety knowledge. Though most participants in this study claimed to return home quickly with take-out food after purchase, and consume the food as soon as possible, a good number admitted to not being as knowledgeable about food safety and handling as they would like. Research limitations/implications -Though data were collected from a diverse group of panelists, the small scope of this research could not be said to represent the USA as a whole. Future studies would need to include multiple focus group studies in metropolitan regions across the nation. Originality/value -The paper adds to the body of knowledge on take-out food and customer attitudes to food safety.

Research on the efficiency of silicone bakeware is limited. Manufacturers claim that silicone bakeware is nonstick, has easy product release and even heat distribution. This study attempted to replicate consumer baking conditions through a comparison of muffins baked in silicone pans to muffins baked in nonstick, anodized aluminum dark‐colored metal pans (‘nonsilicone’). Using a consumer corn‐muffin mix, structured baking procedures and controlled tests were performed, such as measures of the top surface browning, texture, water activity and heat transfer coefficient of the pans. The results of the tests indicated that silicone muffin pans did not produce a better product; rather, they were moister, had greater volume, with top‐crust texture and color significantly less than muffins baked in nonsilicone muffin pans.

Purpose -The purpose of this paper is to survey current nutrition/foodservice-related healthcare professionals to determine their level of knowledge about dysphagia, and their perceptions of dysphagic patients and their needs. Design/methodology/approach -A data collection instrument in the form of a questionnaire was developed to obtain an idea of the perceptions and knowledge-level of diet/foodservice-related healthcare workers about dysphagia. Subjects included foodservice workers, including food preparers and food deliverers at a large healthcare facility in the Southwestern United States. A total sample size of n ¼ 51 surveys was collected and analyzed. Findings -Given the means from this sample group, healthcare foodservice workers are lacking in some areas of knowledge concerning dysphagia patients, and their dietary needs. Education and training seem indicated, as the number of patients suffering from some degree of dysphagia is only going to increase as the US population ages. Originality/value -Millions of Americans currently suffer from at least some degree of dysphagia. This number is expected to increase as the Baby Boomer generation reaches retirement age. The USA will be populated by more elderly people than ever before, and will thus host more individuals suffering from swallowing impairment. This paper adds insights to the subject.

Sales of ethnic foods continue to increase. Among the many factors leading to an increase in ethnic food consumption include more interest in television cooking shows where consumers gain knowledge about a product through media, resulting in heightened interest. Employing a revised Personal Involvement Inventory (PII) to measure involvement, this study aims to shed more light on the consumption of ethnic foods and the effects of media on that consumption. Thought this exploration the findings reveal a surprising suggestion, that ethnic food consumption is not governed by consumers involvement with the products.

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