Perception and acceptance of high seaweed content novel foods (Ulva spp. and Undaria pinnatifida) across New Zealand and Singaporean consumers

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dc.citation.issueDecember 2024
dc.citation.volume10
dc.contributor.authorChen A
dc.contributor.authorLim AJ
dc.contributor.authorLin JWX
dc.contributor.authorOh G
dc.contributor.authorTeo PS
dc.contributor.authorBowie D
dc.contributor.authorDeb-Choudhury S
dc.contributor.authorSamuelsson LM
dc.contributor.authorChan JCY
dc.contributor.authorNg SB
dc.contributor.authorFoster M
dc.contributor.authorGiezenaar C
dc.contributor.authorHort J
dc.date.accessioned2025-01-21T23:43:08Z
dc.date.available2025-01-21T23:43:08Z
dc.date.issued2024-12
dc.description.abstractEdible seaweeds are gaining global popularity as nutritious and sustainable food sources, extending beyond Asian into Western diets. To investigate consumer perception and acceptance of high seaweed content foods, two novel products, seaweed dumplings and pasta, were developed using the mixture of Ulva spp. and Undaria pinnatifida as a primary ingredient. Consumer evaluations were conducted in New Zealand (NZ, n = 157) and Singapore (SG, n = 176). Results showed low overall liking and willingness to purchase for both products in each country, though NZ consumers rated them more positively in terms of liking, healthiness and sustainability than SG consumers. Willingness to purchase was positively correlated with ratings of liking, healthiness, and sustainability. Emotional responses differed by country and product, with more NZ participants reporting positive emotions (e.g., pleased, happy, hopeful and loving) and dumplings evoking more activate emotions (e.g., energetic, shocked and amazed). Umami taste enhanced overall liking in both countries, while slimy texture (NZ) and fish-like flavour (SG) decreased overall liking. These results underscore the current challenges in consumer acceptance of high seaweed content novel foods, but also highlight cross-cultural differences that can guide the development of seaweed-based foods in global markets.
dc.description.confidentialfalse
dc.identifier.citationChen A, Lim AJY, Lin JWX, Oh G, Teo PS, Bowie D, Deb-Choudhury S, Samuelsson LM, Chan JCY, Ng SB, Foster M, Giezenaar C, Hort J. (2024). Perception and acceptance of high seaweed content novel foods (Ulva spp. and Undaria pinnatifida) across New Zealand and Singaporean consumers. Future Foods. 10. December 2024.
dc.identifier.doi10.1016/j.fufo.2024.100511
dc.identifier.eissn2666-8335
dc.identifier.elements-typejournal-article
dc.identifier.number100511
dc.identifier.piiS2666833524002156
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/72388
dc.languageEnglish
dc.publisherElsevier BV, amsterdam
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S2666833524002156
dc.relation.isPartOfFuture Foods
dc.rights(c) The author/sen
dc.rights.licenseCC BYen
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectConsumer study
dc.subjectCultural differences
dc.subjectEmotional response
dc.subjectNew Zealand
dc.subjectProduct acceptance
dc.subjectSensory evaluation
dc.subjectSingapore
dc.subjectUlva spp.
dc.subjectUlva spp. Undaria pinnatifida Consumer study Cultural differences New zealand Singapore Product acceptance Emotional response Sensory evaluation
dc.subjectUndaria pinnatifida
dc.titlePerception and acceptance of high seaweed content novel foods (Ulva spp. and Undaria pinnatifida) across New Zealand and Singaporean consumers
dc.typeJournal article
pubs.elements-id492680
pubs.organisational-groupOther
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