Attitudes and perceptions towards microalgae as an alternative food: A consumer segmentation in Switzerland

Lucas, Bárbara Franco; Brunner, Thomas A.

doi:10.1016/j.algal.2023.103386

Cited by 9 publications

(3 citation statements)

References 36 publications

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“…Some authors have studied consumer behavior, separating tasters into categories to assess willingness to purchase a food product related to previous knowledge. The work developed by Lucas and Brunner [78], which evaluated attitudes and perceptions concerning microalgae uptake among Swiss citizens, showed that consumers included in the category 'microalgae supporters and health eaters' showed the highest scores for all the microalgae-based scales proposed by the study. This group profile is less neophobic and composed of 70% female and 63% non-omnivore people, suggesting the target market for algae-based products, such as the ice creams developed in this work.…”

Section: Discussionmentioning

confidence: 93%

“…This group profile is less neophobic and composed of 70% female and 63% non-omnivore people, suggesting the target market for algae-based products, such as the ice creams developed in this work. Furthermore, they are more food-involved and interested in environmental protection; have shown (p < 0.001) more oriented behavior towards price, food quality, and alternative protein consumption; and had the highest interest in food healthiness compared to the conservative group [78].…”

Section: Discussionmentioning

confidence: 99%

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Naturally Colored Ice Creams Enriched with C-Phycocyanin and Spirulina Residual Biomass: Development of a Fermented, Antioxidant, Tasty and Stable Food Product

Bürck,

Fratelli,

Assis

et al. 2024

Fermentation

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Naturally colored fermented foods currently represent the trend toward a global demand for healthier products. This work produced naturally blue and green ice creams using C-phycocyanin (C-PC) and spirulina residual biomass (RB). The ice creams were assessed based on microbiological analysis, color stability over 6 months, antioxidant activity before and after in vitro digestion, and sensory evaluation. Considering the microorganisms that must be analyzed in accordance with Brazilian legislation, no growth was detected during the storage period. L*, a*, and b* were maintained according to the expected colors. The blue color was intoned over the shelf life (SC-PC *b −9.46 to −19.44 and MC-PC *b from −9.87 to −18.04). The antioxidant activity of the fermented ice creams SC-PC and SRB increased from 15.4 to 41.3 and from 15.3 to 38.0 µM TE/g, respectively, after bioaccessibility analysis. The C-PC ice cream’s appearance received the highest rating, with 70.26% of volunteers expressing a strong preference, highlighting its attractiveness. However, there were no significant differences compared to control samples in the global acceptance. The RB ice cream presented lower results for flavor but moderate acceptance. Thus, these fermented ice creams presented color stability over 6 months, and their antioxidant activity increased after in vitro digestion, highlighting their biological potential.

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Section: Discussionmentioning

confidence: 93%

Section: Discussionmentioning

confidence: 99%

Naturally Colored Ice Creams Enriched with C-Phycocyanin and Spirulina Residual Biomass: Development of a Fermented, Antioxidant, Tasty and Stable Food Product

Bürck,

Fratelli,

Assis

et al. 2024

Fermentation

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“…In each household, whichever person aged over 16 who would next celebrate their birthday was invited to take part in the survey (as a means to randomise participants across households). This procedure, which was developed with the aim of obtaining a sample as diverse as possible and potentially representative of the adult Swiss population, has been used successfully in several previous studies ( Tüfer and Brunner, 2023 ; Brunner et al, 2023 ; Lucas and Brunner, 2024 ). The very high Internet penetration rate in Swiss households [89% of the population aged 14+ were regular users in Winter 2019/20, increasing by about 1% each year ( FSO, 2022c )], convinced us that this method was in line with our objective of achieving a representative sample.…”

Section: Methodsmentioning

confidence: 99%

Understanding and tackling meat reduction in different cultural contexts: a segmentation study of Swiss and Vietnamese consumers

Delley,

Ha,

Götze

et al. 2024

Front. Psychol.

Self Cite

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ObjectiveThis study aims to disclose and compare meat consumer segments in Switzerland and Vietnam, which differ in terms of their socioeconomic and cultural settings (the former is a developed country, and the latter is an emerging one) to develop a set of segment-specific recommendations that might be applied to consumption in comparable contexts, that is, in other developed countries and other emerging economies.MethodsData were collected through two online surveys: one for Swiss residents from randomly selected households and one for Vietnamese urban residents recruited via snowball sampling. The final sample size was N = 643 for Switzerland and N = 616 for Vietnam. Hierarchical cluster analyses followed by K-means cluster analyses revealed five distinct clusters in both countries.ResultsThree clusters were common to both countries: meat lovers (21% in Switzerland and 19% in Vietnam), proactive consumers (22% in Switzerland and 14% in Vietnam) and suggestible consumers (19% in Switzerland and 25% in Vietnam). Two were specific to each country, namely traditional (19%) and basic (21%) consumers in Switzerland and confident (16%) and anxious (26%) consumers in Vietnam.ConclusionRelying on voluntary actions, nudging techniques, private initiatives and consumers’ sense of responsibility will certainly be useful but will nevertheless be insufficient to achieve a planetary health diet within the given timeframe (the 2030 Agenda for Sustainable Development). Governments will have no choice but to activate all levers within their sphere of influence – including regulatory measures – and oblige private sector actors to commit to the measures imposed on them. A binding international agenda with common objectives and measures is a judicious approach. Unlike most previous studies, which focused on meat consumption intensity and frequency or diet type to segment consumers, our approach, based on psychographic profiles, allows the identification of segments that share common drivers and barriers and thus the development of better-targeted measures to reduce meat consumption.

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Bioactive Potential of the Sulfated Exopolysaccharides From the Brown Microalga Halamphora sp.: Antioxidant, Antimicrobial, and Antiapoptotic Profiles

Mansour,

Guermazi,

Chamkha

et al. 2024

Analytical Science Advances

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This study aims to investigate the physicochemical characteristics of the exopolysaccharides (EPS) extracted from the microalgae species Halamphora sp., as well as to evaluate their antioxidant, antibacterial, and anti‐apoptotic activities. The crude extracellular polysaccharides from the halophilic diatom Halamphora sp. were found to be extracellular heterosulfated anionic polysaccharides containing carbohydrates (76.33 ± 1.80%), proteins (0.15 ± 0.02%), uronic acids (5.44 ± 0.08%) and sulfate (7.56 ± 0.86%). The lowest protein (0.24%) and lipid (0.15%) contents suggested that EPS was highly pure. Gas chromatography–mass spectrometry analysis revealed that the carbohydrate fraction consisted of xylose, l‐galactose, d‐galactose, glucose, ribitol, mannose, and inositol with corresponding mole percentages of 40.55, 13.25, 13.00, 9.95, 9.82, 2.90, and 2.28, respectively. In vitro, tests showed a high total antioxidant capacity probably related to l‐galactose followed by d‐galactose, uronic acid, and ribitol. In addition, extracellular polysaccharides (EPS) demonstrated effective antimicrobial Gram + properties with inhibition zones ranging from 10 to 12 mm. Molecular docking showed an antiapoptotic effect, as the best docking score was generated due to the interaction of xylose and caspase 3 (−6.9 kcal/mol) and l‐galactose and caspase 3 (−5 kcal/mol). Overall, the findings of this study suggest the possibility of using the EPS extract of Halamphora sp. as an additive for nutraceutical and cosmetic purposes.

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Attitudes and perceptions towards microalgae as an alternative food: A consumer segmentation in Switzerland

Cited by 9 publications

References 36 publications

Naturally Colored Ice Creams Enriched with C-Phycocyanin and Spirulina Residual Biomass: Development of a Fermented, Antioxidant, Tasty and Stable Food Product

Naturally Colored Ice Creams Enriched with C-Phycocyanin and Spirulina Residual Biomass: Development of a Fermented, Antioxidant, Tasty and Stable Food Product

Understanding and tackling meat reduction in different cultural contexts: a segmentation study of Swiss and Vietnamese consumers

Bioactive Potential of the Sulfated Exopolysaccharides From the Brown Microalga Halamphora sp.: Antioxidant, Antimicrobial, and Antiapoptotic Profiles

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