Consumer Perception of Algae and Algae-Based Products

Diána Bánáti (), Krisztina Varga and Diana Bogueva ()
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Diána Bánáti: University of Szeged
Krisztina Varga: University of Szeged
Diana Bogueva: Curtin University Sustainability Policy Institute, Curtin University

Chapter Chapter 12 in Consumer Perceptions and Food, 2024, pp 235-258 from Springer

Abstract: Abstract Consumer perception of algae, microalgae, and cyanobacteria varies widely depending on factors such as education, cultural background, and exposure to information. Generally, there is a growing interest and acceptance of these organisms due to their potential health benefits and sustainability aspects. However, some consumers may still associate algae with negative connotations, such as the presence of toxins or unpalatable taste. Efforts to educate consumers about the nutritional value, safety, and ecological advantages of algae-based products can help improve their perception and increase market acceptance. This chapter provides an overview of the history of algae consumption, types, nutritional characteristics, and benefits, as well as opportunities for consumer perceptions of algae, microalgae-based products, and cyanobacteria. It also offers a glimpse into the future outlook for these organisms, exploring potential advancements in their utilization, public perception, and market growth.

Date: 2024
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Persistent link: https://EconPapers.repec.org/RePEc:spr:sprchp:978-981-97-7870-6_12

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DOI: 10.1007/978-981-97-7870-6_12

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