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Consumer Perception of Algae and Algae-Based Products

In: Consumer Perceptions and Food

Author

Listed:
  • Diána Bánáti

    (University of Szeged)

  • Krisztina Varga

    (University of Szeged)

  • Diana Bogueva

    (Curtin University Sustainability Policy Institute, Curtin University)

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.

Suggested Citation

  • Diána Bánáti & Krisztina Varga & Diana Bogueva, 2024. "Consumer Perception of Algae and Algae-Based Products," Springer Books, in: Diana Bogueva (ed.), Consumer Perceptions and Food, chapter 0, pages 235-258, Springer.
    • Handle: RePEc:spr:sprchp:978-981-97-7870-6_12
    DOI: 10.1007/978-981-97-7870-6_12
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