Seaweed as food – Attitudes and preferences among Swedish consumers. A pilot study

Wendin, Karin; Undeland, Ingrid

doi:10.1016/j.ijgfs.2020.100265

Cited by 43 publications

(25 citation statements)

References 21 publications

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“…As such, it is notable that participants were generally open to trying a wide range of food products, including both sweet and savoury dishes, snacks, seasonings, and beverages. This is consistent with the current market availability of algae-based food products [ 19 , 25 ], and previous research has also highlighted a similar range of products that consumers deem to be acceptable [ 47 , 49 ]. However, it should be acknowledged that quantitative studies suggest that some of these products may be less acceptable than others across consumer samples [ 34 , 47 , 49 ].…”

Section: Discussionsupporting

confidence: 89%

“…“Pre-existing thoughts about algae” were consistent with quantitative studies highlighting “algae” as a novel food source to consumers [ 32 , 46 ], as participants had a poor knowledge of edible uses for algae. Results highlighted that consumers may associate algae-based food products with negative connotations that reduce willingness to consume, particularly as this relates to expectations about “edibility” as a key driver of acceptance [ 28 , 34 , 47 ]. Previous research has shown that when seaweeds are included in higher concentrations within breads (8%), consumers report perceptions of “saltiness” and “strong aftertaste” as attributes that reduced liking when tasting products [ 48 ].…”

Section: Discussionmentioning

confidence: 99%

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Consumer Knowledge and Acceptance of “Algae” as a Protein Alternative: A UK-Based Qualitative Study

Mellor

Embling

Neilson³

et al. 2022

Foods

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Overconsumption of meat has been recognised as a key contributing factor to the climate emergency. Algae (including macroalgae and microalgae) are a nutritious and sustainable food source that may be utilised as an alternative to animal-based proteins. However, little is known about the consumer awareness and acceptance of algae as a protein alternative. The aim of this qualitative study was to develop a rich and contextualised understanding of consumer beliefs about the use of algae in novel and innovative food products. A total of 34 participants from the UK assisted with our study. Each participant engaged in one focus group, with six focus groups conducted in total. Existing consumer knowledge of algae was discussed before participants explored the idea of algae-based food products. Reflexive (inductive) thematic analysis was used to analyse these data. Results showed that consumers have limited pre-existing knowledge of algae as a food source; however, participants were open to the idea of trying to consume algae. This anticipated acceptance of algae was influenced by several product attributes, including perceived novelty, edibility, healthiness, sustainability, and affordability. These findings highlight algae as a promising protein alternative to support plant-forward diets in the UK and identify key attributes to consider in future product development and marketing strategies.

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Section: Discussionsupporting

confidence: 89%

Section: Discussionmentioning

confidence: 99%

Consumer Knowledge and Acceptance of “Algae” as a Protein Alternative: A UK-Based Qualitative Study

Mellor

Embling

Neilson³

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…However, the real nutrition potential varies from species to species, seaweeds have generally been identified as a rich source of valuable macro and micronutrients like proteins, polyphenols, pigments, minerals as well as carbohydrates such as carrageenan and alginate. Moreover, some species are also rich in vitamins, such as C and B 12 [ 5 ]. Seaweeds are traditionally used in Asia for their nutritional properties, as well as for therapeutic applications.…”

Section: Introductionmentioning

confidence: 99%

Advances in Extraction Methods to Recover Added-Value Compounds from Seaweeds: Sustainability and Functionality

Matos

Pereira

Genisheva

et al. 2021

Foods

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Seaweeds are a renewable natural source of valuable macro and micronutrients that have attracted the attention of the scientists in the last years. Their medicinal properties were already recognized in the ancient traditional Chinese medicine, but only recently there has been a considerable increase in the study of these organisms in attempts to demonstrate their health benefits. The extraction process and conditions to be used for the obtention of value-added compounds from seaweeds depends mainly on the desired final product. Thermochemical conversion of seaweeds, using high temperatures and solvents (including water), to obtain high-value products with more potential applications continues to be an industrial practice, frequently with adverse impact on the environment and products’ functionality. However more recently, alternative methods and approaches have been suggested, searching not only to improve the process performance, but also to be less harmful for the environment. A biorefinery approach display a valuable idea of solving economic and environmental drawbacks, enabling less residues production close to the much recommended zero waste system. The aim of this work is to report about the new developed methods of seaweeds extractions and the potential application of the components extracted.

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“…In Europe, the interest in consuming seaweeds is increasing and nutritional and health benefits seem to have engaged early adopter consumer groups (Mouritsen et al, 2019). Researchers have also started to look into potential consumers of seaweed (Birch et al, 2019;Palmieri & Forleo, 2020;Wendin & Undeland, 2020). However, empirical studies on the consumption of algae in Europe are rare, and how Western consumers think about seaweed is still largely uninvestigated (Birch et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

The seaweed experience: exploring the potential and value of a marine resource

Merkel

Säwe

Fredriksson

2021

Scandinavian Journal of Hospitality and Tourism

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The article addresses the broader relationships between seaweed and algae as a marine resource, destination development, and sustainability. In many European countries, an industry around seaweed has emerged, ranging from high-end restaurants that provide their customers with local, seasonal and sustainable ingredients, to entrepreneurs offering "harvest your own seaweed"-tours. In this explorative study, we focus on different ways of experiencing this marine resource in a Swedish context, to better understand its economic and social potential. Taking a consumer perspective, we investigate through an online questionnaire and reviews from an online consumer-to-consumer travel-planning portal how seaweed and algae are validated. By exploring people's notions, the aim is to understand the potential and value of this marine resource better. Where is seaweed encountered and enjoyed? How is it used? What is experienced to be valuable about this resource? We identify possibilities for utilizing algae and seaweed in order to foster future business opportunities for local communities, as well as to integrate the resource more in our society. We show how algae and seaweed are experienced in diverse settings and dimensions, such as at home, while being a tourist, as part of everyday life, as a special treat, within nature, and as food.

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Seaweed as food – Attitudes and preferences among Swedish consumers. A pilot study

Cited by 43 publications

References 21 publications

Consumer Knowledge and Acceptance of “Algae” as a Protein Alternative: A UK-Based Qualitative Study

Consumer Knowledge and Acceptance of “Algae” as a Protein Alternative: A UK-Based Qualitative Study

Advances in Extraction Methods to Recover Added-Value Compounds from Seaweeds: Sustainability and Functionality

The seaweed experience: exploring the potential and value of a marine resource

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