Seaweed as food – Attitudes and preferences among Swedish consumers. A pilot study
Artikel i vetenskaplig tidskrift, 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

Författare

K. Wendin

Köpenhamns universitet

Högskolan i Kristianstad

Ingrid Undeland

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

International Journal of Gastronomy and Food Science

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

Vol. 22 100265

Makroalger som bärare av näringsämnen i en cirkulär livsmedelskedja - innovativa steg mot ett proteinskifte (CirkAlg)

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

Ämneskategorier

Livsmedelsvetenskap

Övrig annan samhällsvetenskap

Näringslära

DOI

10.1016/j.ijgfs.2020.100265

Mer information

Senast uppdaterat

2020-10-19