Consumer Knowledge and Acceptance of “Algae” as a Protein Alternative: A UK-Based Qualitative Study

Abstract

Overconsumption of meat has been recognised as a key contributing factor to the climate emergency. Algae (including macroalgae and microalgae) are a nutritious and sustainable food source that may be utilised as an alternative to animal-based proteins. However, little is known about the consumer awareness and acceptance of algae as a protein alternative. The aim of this qualitative study was to develop a rich and contextualised understanding of consumer beliefs about the use of algae in novel and innovative food products. A total of 34 participants from the UK assisted with our study. Each participant engaged in one focus group, with six focus groups conducted in total. Existing consumer knowledge of algae was discussed before participants explored the idea of algae-based food products. Reflexive (inductive) thematic analysis was used to analyse these data. Results showed that consumers have limited pre-existing knowledge of algae as a food source; however, participants were open to the idea of trying to consume algae. This anticipated acceptance of algae was influenced by several product attributes, including perceived novelty, edibility, healthiness, sustainability, and affordability. These findings highlight algae as a promising protein alternative to support plant-forward diets in the UK and identify key attributes to consider in future product development and marketing strategies.

The Perception of Consumers Towards Microalgae as an Alternative Food Resource in Bangladesh: A Contingent Valuation Approach

“…Participants' percentage who was firmly interested to use three modes of Spirulina-based products was 88%, 86.5%, and 91.7% for Spirulina tablets, powder, and food supplements respectively. In accordance with previous research, it can be said that people are influenced by several product attributes, including perceived edibility, healthiness, sustainability, and affordability 62) . In this regard, the outcomes attained here seem consistent.…”

Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects

“…They identified four consumer cluster profiles: "Enthusiast", "Cautiously Curious", "Currently Waiting", and "Uninterested" [346]. Similarly, Mellor et al [347] stated that British consumers had limited knowledge of algae as a food source but were willing to try them, and the anticipated acceptance of algae was influenced by the perceived novelty, edibility, healthiness, sustainability, and affordability. Weickert et al [348] investigated the consumer acceptance of microalgal cultivation technology.…”

“…Lafarga et al [349] reported that Spanish consumers considered microalgae sustainable, nutritious, and safe, while the main reasons for low consumption were lack of knowledge and lack of habit. In general, increasing the consumer awareness and knowledge of algae and algal proteins could increase the market shares of algal products [346,347,349]. However, flavor (aromatics and basic tastes) remains a critical barrier.…”

Modification of plant and algal proteins through the Maillard reaction and complex coacervation: mechanisms, characteristics, and applications in encapsulating oxygen-sensitive oils

“…20 Some of the commonly cultivated algal species are rich in protein (47-70% of dry biomass) and essential amino acids. 21 However, similar to most plant proteins, algae protein has a relatively low solubility at acidic pH values, particularly near their isoelectric points compared with the animal-based ones. Schwenzfeier et al 22 reported that the acidic environment (pH of 3.0-5.0) reduced the solubility of protein extracted from green microalgae Tetraselmis sp.…”