ArticleFoods (Basel, Switzerland)2022
Consumer Knowledge and Acceptance of "Algae" as a Protein Alternative: A UK-Based Qualitative Study.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
13 citing papers in PubMed, 51 citations in OpenAlex.
- Consumer Acceptability of Animal-Source Food Alternatives: A Literature Review to Support the Transition to Sustainable, Healthy Diets.Current developments in nutrition · 2026Article
- Psychology of Eating the Future: Consumer Acceptance, Digital Influence and Behavioral Drivers of Novel Foods.Foods (Basel, Switzerland) · 2026Review
- Generative artificial intelligence creates delicious, sustainable, and nutritious burgers.NPJ science of food · 2026Article
- The Rise of Plant-Based Proteins: Consumer Perception and Challenges.Food science & nutrition · 2026Review
- Article
- Fermentation Technologies to Produce and Improve Alternative Protein Sources.Foods (Basel, Switzerland) · 2025Review
- One Health Approaches to Ethical, Secure, and Sustainable Food Systems and Ecosystems: Plant-Based Diets and Livestock in the African Context.Foods (Basel, Switzerland) · 2025Review
- Consumer Perceptions of Botanical Sources of Nutrients: A UK-Based Visual Focus Group Study Exploring Perceptions of Nettles (Foods (Basel, Switzerland) · 2025Article
- Consumer Acceptance of Alternative Proteins: Exploring Determinants of the Consumer Willingness to Buy in Germany.Foods (Basel, Switzerland) · 2025Article
- From microbial proteins to cultivated meat for alternative meat-like products: a review on sustainable fermentation approaches.Journal of biological engineering · 2025Article
- Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects.Foods (Basel, Switzerland) · 2024Review
- The Effect of Vice-Virtue Bundles on Consumers' Purchase Intentions for Vice Packaged Foods: Evidence from Randomized Experiments.Foods (Basel, Switzerland) · 2023Article
- Fungal Contamination in Microalgal Cultivation: Biological and Biotechnological Aspects of Fungi-Microalgae Interaction.Journal of fungi (Basel, Switzerland) · 2022Review
Corrections and comments
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
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.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.