Development, Characterisation, and Consumer Acceptance of an Innovative Vegan Burger with Seaweed

Abstract

What consumers choose when purchasing food is of most importance to promote sustainability. The consumption of more sustainable foods should be stimulated, for example, by using more sustainable ingredients and by consumer education. Therefore, an innovative and highly nutritious vegan burger with seaweed (VBS) was developed using sustainable ingredients, such as pulses—grass pea (Lathyrus sativus L.) and chickpea (Cicer arietinum L.)—and the seaweed Dulse (Palmaria palmata L.) from aquaculture. VBS was analysed for its physico-chemical and nutritional characteristics, including antioxidant activity (DPPH, TPC) and fatty acid and mineral element profiles. Shelf life and consumer acceptability were determined. The VBS was shown to be a source of protein (8.01 ± 0.14% fresh weight (FW)), fibre (5.75% FW), and mineral elements, such as P, Fe, rich in Mg, Mn, and Cu, while having low sodium content. Moreover, it presents a low sugar content. Furthermore, no antioxidant activity was detected. The pasteurised and vacuum-packed product had a shelf life of 90 days and was well accepted by consumers (64.0% acceptance). It may be concluded that an innovative VBS, nutritionally rich and with a shelf life of 90 days, was developed and well accepted by consumers, which is a good addition to a rich and diverse diet.

Finding Nori—Understanding Key Factors Driving US Consumers’ Commitment for Sea-Vegetable Products

“…The recent body of work in the literature emphasizes sea-vegetable product attributes such as affordability, sustainability, and taste as essential to product commitment [17,25,26]. In terms of affordability, Young et al (2022) discussed how product accessibility and an affordable price point are the greatest enablers for sea-vegetable purchase and consumption by Australian consumers [17].…”

“…Sea-vegetables are part of food formulations and serve as coloring agents or as ingredients in the development of novel functional foods or alternative proteins [9]. In the latter context, vegan, vegetarian, and consumers aiming to reduce meat consumption appreciate sea-vegetables as a meat replacement [25], which can be used for a variety of dishes, like Tofu [38]. Moreover, the consumer acceptance of sea-vegetables has been steadily increasing over the past decade.…”