TY - JOUR

T1 - Seaweed as food – Attitudes and preferences among Swedish consumers

T2 - A pilot study

AU - Wendin, K.

AU - Undeland, I.

PY - 2020

Y1 - 2020

N2 - 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.

AB - 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.

KW - Attitudes

KW - Consumers

KW - Food

KW - Preferences

KW - Seaweeds

KW - Survey

U2 - 10.1016/j.ijgfs.2020.100265

DO - 10.1016/j.ijgfs.2020.100265

M3 - Journal article

AN - SCOPUS:85091557912

VL - 22

JO - International Journal of Gastronomy and Food Science

JF - International Journal of Gastronomy and Food Science

SN - 1878-450X

M1 - 100265

ER -