Seaweed products for the future: Using current tools to develop a sustainable food industry

Blikra, Marthe Jordbrekk; Altintzoglou, Themistoklis; Løvdal, Trond; Rognså, Guro Helgesdotter; Skipnes, Dagbjørn; Skåra, Torstein; Sivertsvik, Morten; Fernández, Estefanía Noriega

doi:10.1016/j.tifs.2021.11.002

Cited by 98 publications

(39 citation statements)

References 87 publications

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“…It is also important to consider whether such product types compliment the sensory characteristics of algae if it is to be used in amounts that may benefit health, given that stronger intensities are less appealing to consumers [ 33 , 48 ]. As such, a specific focus on product sampling may be a key component in the marketing and development of future products, and identifying innovative methods to facilitate more palatable and convenient uses for algae within foods may be particularly helpful (e.g., use of flakes as a “flavour agent” or flours as a “bulking agent” [ 51 ]).…”

Section: Discussionmentioning

confidence: 99%

“…We note that novel and innovative food products—that aim to utilise specific health and sustainability benefits of algae—are already being explored within the food industry (on both a smaller and larger scale). For example, this includes “seaweed flakes” as an alternative to salt, algae-based natural food dyes as an alternative to synthetic food colourings, seaweed sheets as an alternative edible wrap for foods, and algae-based powders as an alternative to eggs in baking [ 51 ]. Such products demonstrate how algae consumption (including from processed sources) could be increased within foods whilst considering specific food choice motivations highlighted in this study, though further research is needed to contrast specific nutritional profiles between products.…”

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: Discussionmentioning

confidence: 99%

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

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“…Seaweeds are plant-like organisms that belong to brown (Phaeophyta), red (Rhodophyta), and green (Chlorophyta) algae ( 147 , 148 ). These renewable sources of food have gained increased research and consumer interest in recent years due to their nutritional properties (e.g., high content of proteins, vitamins, minerals, and bioactive compounds) and their sustainability characteristics (e.g., fast growing with no fertilizer or pesticides), making them significant contributors to global food security ( 141 , 142 , 147 ).…”

Section: Consumer Acceptance Of Emerging Food Trendsmentioning

confidence: 99%

Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives

Hassoun¹,

Cropotova

Trif

et al. 2022

Front. Nutr.

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The growing consumer awareness of climate change and the resulting food sustainability issues have led to an increasing adoption of several emerging food trends. Some of these trends have been strengthened by the emergence of the fourth industrial revolution (or Industry 4.0), and its innovations and technologies that have fundamentally reshaped and transformed current strategies and prospects for food production and consumption patterns. In this review a general overview of the industrial revolutions through a food perspective will be provided. Then, the current knowledge base regarding consumer acceptance of eight traditional animal-proteins alternatives (e.g., plant-based foods and insects) and more recent trends (e.g., cell-cultured meat and 3D-printed foods) will be updated. A special focus will be given to the impact of digital technologies and other food Industry 4.0 innovations on the shift toward greener, healthier, and more sustainable diets. Emerging food trends have promising potential to promote nutritious and sustainable alternatives to animal-based products. This literature narrative review showed that plant-based foods are the largest portion of alternative proteins but intensive research is being done with other sources (notably the insects and cell-cultured animal products). Recent technological advances are likely to have significant roles in enhancing sensory and nutritional properties, improving consumer perception of these emerging foods. Thus, consumer acceptance and consumption of new foods are predicted to continue growing, although more effort should be made to make these food products more convenient, nutritious, and affordable, and to market them to consumers positively emphasizing their safety and benefits.

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“…Tackling safety issues related to human consumption of seaweeds is required for their widespread use in food applications. Sustainable, multi-target mitigation strategies towards microbiological and chemical (excessive iodine, heavy metals, allergens) hazards are driving the improvement of food safety of seaweeds and their derived products [ 7 ]. Seaweed food safety in terms of iodine and heavy metals content, allergenicity, microbiology, etc.…”

mentioning

confidence: 99%

Assessment of Food Quality and Safety of Cultivated Macroalgae

Løvdal

Skipnes

2021

Foods

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Seaweed products for the future: Using current tools to develop a sustainable food industry

Cited by 98 publications

References 87 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

Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives

Assessment of Food Quality and Safety of Cultivated Macroalgae

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