Seaweed as food: attitudes and preferences among Swedish consumers. a pilot study

Karin Wendin, Ingrid Undeland

Forskningsoutput: TidskriftsbidragArtikelPeer review

4 Citeringar (Scopus)

Sammanfattning

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.

OriginalspråkEngelska
Sidor (från-till)1-4
Antal sidor3
TidskriftInternational Journal of Gastronomy and Food Science
Volym22
DOI
StatusPublicerad - 2020

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  • Livsmedelsvetenskap (40103)

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