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Seaweed as food: attitudes and preferences among Swedish consumers. a pilot study
Kristianstad University, Faculty of Natural Sciences, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Sciences, Avdelningen för mat- och måltidsvetenskap.ORCID iD: 0000-0002-7249-2628
Chalmers Tekniska Högskola.
2020 (English)In: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 22, p. 1-4, article id 100265Article in journal (Refereed) Published
Abstract [en]

The demand for vegetarian food is increasing and seaweeds are promising raw materials with interestingnutritional and sensory profiles. The aim of this study was to investigate the attitudes and preferences of Swedishconsumers 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 preferredseaweeds in snack products and fast food. Products containing seaweed should preferably be bought in a foodstore and eaten at home or in a restaurant. The most popular serving alternatives were in snacks, bread anddishes.

Place, publisher, year, edition, pages
Elsevier, 2020. Vol. 22, p. 1-4, article id 100265
Keywords [en]
Seaweeds, Food, Consumers, Attitudes, Preferences, Survey
National Category
Food Science
Identifiers
URN: urn:nbn:se:hkr:diva-21241DOI: 10.1016/j.ijgfs.2020.100265ISI: 000601297500005OAI: oai:DiVA.org:hkr-21241DiVA, id: diva2:1471412
Funder
Swedish Research Council Formas, 2018-01839Available from: 2020-09-29 Created: 2020-09-29 Last updated: 2021-01-28Bibliographically approved

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Wendin, Karin
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Research Environment Food and Meals in Everyday Life (MEAL)Avdelningen för mat- och måltidsvetenskap
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