Analysis of the knowledge and attitudes of Brazilian consumers regarding microalgae: A strategy to assess the development potential of new foods
DOI:
https://doi.org/10.5327/fst.000365Palavras-chave:
biomass, consumption habits, emerging methods, novel foods, questionnaireResumo
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.
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