Seaweed as food – Attitudes and preferences among Swedish consumers. A pilot study
Journal article, 2020

The demand for vegetarian food is increasing and seaweeds are promising raw materials with interesting nutritional and sensory profiles. The aim of this study was to investigate the attitudes and preferences of Swedish consumers regarding seaweed as food and study differences and similarities between different consumer groups. Data from 120 adult consumers showed an overall positive attitude. More young men than women preferred seaweeds in snack products and fast food. Products containing seaweed should preferably be bought in a food store and eaten at home or in a restaurant. The most popular serving alternatives were in snacks, bread and dishes.

Preferences

Survey

Food

Consumers

Seaweeds

Attitudes

Author

K. Wendin

University of Copenhagen

Kristianstad University

Ingrid Undeland

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

International Journal of Gastronomy and Food Science

1878-450X (ISSN) 1878-4518 (eISSN)

Vol. 22 100265

Seaweed as a vehicle for nutrients in a circular food chain - innovative steps to accomplish a protein shift (CirkAlg)

Formas, 2018-12-01 -- 2021-11-30.

Subject Categories

Food Science

Other Social Sciences not elsewhere specified

Nutrition and Dietetics

DOI

10.1016/j.ijgfs.2020.100265

More information

Latest update

10/19/2020