Work

Analysis of the knowledge and attitudes of Brazilian consumers regarding microalgae: A strategy to assess the development potential of new foods

Year: 2024

Type: article

Abstract: Consumer profiles, expectations, and the factors that affect food purchases are essential information for evaluating the inclusion of new products on the market. This work assessed Brazilian consumers’ knowledge about microalgae and its use in food. The survey had 1,499 participants: 68% women, 29% with higher education, and 53% from the southern region of Brazil. Most (70%) had already heard about microalgae, 51% knew what they were, 72% had never ingested microalgae biomass, and 84% would be willing to consume food with biomass or its byproducts. Participants indicated they would like to see microalgae as an ingredient in the following food groups: nutritional supplements (73%), seasonings (56%), bakery products (49%), sauces and mayonnaise (44%), beverages (32%), and dairy products (25%), and 40% would pay between 5 and 10% more for this. In conclusion, although most participants were unaware of the benefits of microalgae, they were willing to consume them in their byproducts, demonstrating the potential for developing and commercializing new food products, such as seasonings, sauces, mayonnaise, dairy, and bakery products.

Source: Food Science and Technology

DOI: 10.5327/fst.000365

Authors: Edilene Ferreira da SILVA, Carlen Bettim BIANCHINI, Bruna Rafaela da Silva Monteiro WANDERLEY, Carlise Beddin FRITZEN-FREIRE, Priscilla Quenia Muniz BEZERRA, Itaciara Larroza NUNES

Institutions: Universidade Federal de Santa Catarina, Universidade Federal do Vale do São Francisco

Language: English

Topic: Consumer Attitudes and Food Labeling

Subfield: Public Health, Environmental and Occupational Health

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $750