Perception and acceptance of high seaweed content novel foods (Ulva spp. and Undaria pinnatifida) across New Zealand and Singaporean consumers
2024
Ao Chen | Amanda JiaYing Lim | Jia Wen Xanthe Lin | Geraldine Oh | Pey Sze Teo | Dale Bowie | Santanu Deb-Choudhury | Linda M. Samuelsson | James Chum Yip Chan | Siew Bee Ng | Meika Foster | Caroline Giezenaar | Joanne Hort
Edible seaweeds are gaining global popularity as nutritious and sustainable food sources, extending beyond Asian into Western diets. To investigate consumer perception and acceptance of high seaweed content foods, two novel products, seaweed dumplings and pasta, were developed using the mixture of Ulva spp. and Undaria pinnatifida as a primary ingredient. Consumer evaluations were conducted in New Zealand (NZ, n = 157) and Singapore (SG, n = 176). Results showed low overall liking and willingness to purchase for both products in each country, though NZ consumers rated them more positively in terms of liking, healthiness and sustainability than SG consumers. Willingness to purchase was positively correlated with ratings of liking, healthiness, and sustainability. Emotional responses differed by country and product, with more NZ participants reporting positive emotions (e.g., pleased, happy, hopeful and loving) and dumplings evoking more activate emotions (e.g., energetic, shocked and amazed). Umami taste enhanced overall liking in both countries, while slimy texture (NZ) and fish-like flavour (SG) decreased overall liking. These results underscore the current challenges in consumer acceptance of high seaweed content novel foods, but also highlight cross-cultural differences that can guide the development of seaweed-based foods in global markets.
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