Factors influencing the willingness to purchase and consume microalgae-based foods: An exploratory consumer study

Franco Lucas, Barbara; Brunner, Thomas (2024). Factors influencing the willingness to purchase and consume microalgae-based foods: An exploratory consumer study International Journal of Gastronomy and Food Science, 37, p. 100974. Elsevier 10.1016/j.ijgfs.2024.100974

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The aim of this study was to identify factors that influence consumers’ willingness to purchase and consume microalgae-based foods. Data from an online survey (n = 583) conducted in Switzerland were analysed using multiple linear regression. The model revealed that the consumers interested in purchasing and consuming microalgae-based foods had low scepticism towards new food technologies, believed that high meat production and consumption negatively impact sustainability and were interested in protecting the environment. The results contribute to the existing literature and assist the food industry and the gastronomy sector in reaching target consumer groups.

Item Type:	Journal Article (Original Article)
Division/Institute:	School of Agricultural, Forest and Food Sciences HAFL
Name:	Franco Lucas, Barbara0000-0002-1569-2201 and Brunner, Thomas0000-0002-6770-6548
Subjects:	H Social Sciences > H Social Sciences (General)
ISSN:	1878-450X
Publisher:	Elsevier
Language:	English
Submitter:	Barbara Franco Lucas
Date Deposited:	03 Oct 2024 09:58
Last Modified:	03 Oct 2024 09:58
Publisher DOI:	10.1016/j.ijgfs.2024.100974
Uncontrolled Keywords:	Algae Drivers Consumer studies Meat substitutes Microalgae Predictors
ARBOR DOI:	10.24451/arbor.22558
URI:	https://arbor.bfh.ch/id/eprint/22558