Consumer acceptance of microalgae as a novel food - Where are we now? And how to get further
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Consumer acceptance of microalgae as a novel food - Where are we now? And how to get further. / Olsen, Malene Lihme; Olsen, Karsten; Jensen, Poul Erik.
In: Physiologia Plantarum, Vol. 176, No. 3, e14337, 2024.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Consumer acceptance of microalgae as a novel food - Where are we now? And how to get further
AU - Olsen, Malene Lihme
AU - Olsen, Karsten
AU - Jensen, Poul Erik
N1 - Publisher Copyright: © 2024 The Authors. Physiologia Plantarum published by John Wiley & Sons Ltd on behalf of Scandinavian Plant Physiology Society.
PY - 2024
Y1 - 2024
N2 - Microalgae provide a potential new food resource for sustainable human nutrition. Many microalgae species can produce a high content of total protein with a balanced composition of essential amino acids, healthy oils rich in polyunsaturated fatty acids, carotenoids, fibers, and vitamins. These components can be made available via unprocessed microalgae or refined as individual ingredients. In either case, if added to foods, microalgae may affect taste, smell, texture, and appearance. This review focuses on how consumer acceptance of new foods — such as microalgae — can be accessed in the world of sensory science by bringing together examples from recent consumer surveys. The main aim is to obtain an overview of the attitude towards microalgae as a food ingredient in Europe. The overarching finding suggests that European consumers generally find microalgae acceptable as ingredients in food products. However, there is a prevailing preference for keeping inclusion levels low, primarily attributed to the vivid green color that algae impart to food items upon addition. Additionally, consumers tend to favor the taste of freshwater algae over marine species, often finding the latter's pronounced fishy flavor less appealing.
AB - Microalgae provide a potential new food resource for sustainable human nutrition. Many microalgae species can produce a high content of total protein with a balanced composition of essential amino acids, healthy oils rich in polyunsaturated fatty acids, carotenoids, fibers, and vitamins. These components can be made available via unprocessed microalgae or refined as individual ingredients. In either case, if added to foods, microalgae may affect taste, smell, texture, and appearance. This review focuses on how consumer acceptance of new foods — such as microalgae — can be accessed in the world of sensory science by bringing together examples from recent consumer surveys. The main aim is to obtain an overview of the attitude towards microalgae as a food ingredient in Europe. The overarching finding suggests that European consumers generally find microalgae acceptable as ingredients in food products. However, there is a prevailing preference for keeping inclusion levels low, primarily attributed to the vivid green color that algae impart to food items upon addition. Additionally, consumers tend to favor the taste of freshwater algae over marine species, often finding the latter's pronounced fishy flavor less appealing.
U2 - 10.1111/ppl.14337
DO - 10.1111/ppl.14337
M3 - Journal article
C2 - 38716544
AN - SCOPUS:85192357956
VL - 176
JO - Physiologia Plantarum
JF - Physiologia Plantarum
SN - 0031-9317
IS - 3
M1 - e14337
ER -
ID: 392973593