Franco Lucas, BárbaraBárbaraFranco LucasBrunner, ThomasThomasBrunner2024-11-192024-11-192024-091878-450X10.24451/arbor.22558https://doi.org/10.24451/arbor.2255810.1016/j.ijgfs.2024.100974https://arbor.bfh.ch/handle/arbor/36983The 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.enAlgae Drivers Consumer studies Meat substitutes Microalgae PredictorsH1article