Work

Green color drives rejection of crackers added with algae in children but not in adults

Year: 2025

Type: article

Abstract: Recently, algae are receiving increasing attention as a nutritious and sustainable food source. Despite this, consumer acceptance of algae or food products added with algae remain an understudied topic, especially considering children. This study aims to assess the drivers of (dis)liking of crackers added with 5 % of different micro and macroalgae along with a control cracker without any addition, in a group of children ( n = 114, 8–11 years, 47.4 % girls) and adults ( n = 108, 18–67 years, 61.1 % females). Participants evaluated crackers' liking and perceived sensory attributes using the check-all-that-apply method. Children and adults showed similar crackers perception and liking. Crackers added with Lithothamnium calcareum and the fractionated Spirulina blue protein were comparable to the control sample and were preferred over the crackers added with green Spirulina (entire bacterium), Palmaria palmata and Saccharina latissima . Children differed from adults only for the lower acceptance provided to the sample added with green Spirulina. Correspondence Analysis and Principal Coordinate Analysis revealed that, for this sample, green color was the main driver of rejection for children, while it was a driver of liking for the adults. The present study suggests that algae are a promising ingredient for the development of healthy and sustainable products targeted to children, although color might be a consumption barrier among the pediatric population. Personalized strategies aimed at children must be implemented such the use of algae ( Lithothamnium calcareum ) or ingredients from algae (Spirulina blue protein) with familiar or engaging colors. • Children and adults perception and liking of crackers added with algae were assessed. • Algae are promising ingredients to develop sustainable food targeted to children. • Green color is a barrier to the consumption of crackers added with algae in children. • Algae exploitation in bakery products needs personalized strategies targeted to children. • The use of algae or ingredients from algae with familiar or engaging colors is recommended.

Source: Food Quality and Preference

DOI: 10.1016/j.foodqual.2025.105461

Authors: Noemi Sofia Rabitti, Pernilla Sandvik, Susanne Neugart, Joachim Jietse Schouteten, Monica Laureati

Institutions: University of Milan, Uppsala University, University of Göttingen, Ghent University

Language: English

Topic: Sensory Analysis and Statistical Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: hybrid

Estimated APC paid: $4,420