Consumer research on microalgae food perception
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Consumer perception of food products with microalgae added will be extensively studied within ProFuture. Previous studies have already indicated that many factors play a role. First and foremost, sensory properties are important. Addition of microalgae can have a negative influence on the sensory properties of food products and changes in colour and taste are usually perceived as negative by consumers. Willingness to compromise on taste is a positive driver for microalgae-enriched food products. The higher the percentage of microalgae, the lower the sensory acceptance. The negative perception of the sensory properties has been mentioned as a reason for the fact that products with microalgae added are not yet commercially marketed in large numbers. Secondly, the product itself or the product category to which microalgae are added – which is also referred to as the ‘carrier product’ – is also important. It has been shown that when microalgae were added to milk, bread and supplements, the resulting products had a lower consumer acceptance while microalgae were much better accepted as an ingredient in pasta. Thirdly, familiarity with microalgae or food products with microalgae added, had a positive influence on the perception and liking of products in which microalgae were used. Also, when consumers are familiar with spirulina, one type of microalgae, they reported less disappointment with the taste. Fourth, knowledge about microalgae has a significant influence. Linked to this, nationality (as a proxy of knowledge) is a significant factor as in some countries the knowledge of microalgae is higher. For example, it has been shown that French consumers are more positive about food with microalgae added compared to German consumers, which has been attributed to a higher knowledge of microalgae among French consumers. Last, personal characteristics may also influence consumer acceptance of microalgae in food. Health-conscious individuals are more willing to adopt products with microalgae added. On the other hand, environmental concern has not been confirmed to influence the perception of microalgae in food products. A cross-sectional consumer survey within ProFuture and involving consumers in multiple EU countries is planned to verify these effects.
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ProFuture
Ongoing | 2019-2023
- Main funding source
- Horizon 2020 (EU Research and Innovation Programme)
- Geographical location
- Spain