Attitudes of consumers toward Spirulina and acai and their use as a food ingredient

The microalga Spirulina and acai fruit are foods with high concentrations of bioactive compounds. This work aimed to evaluate consumers' perceptions and attitudes toward these foods. A paper and pencil survey were sent to addresses in Switzerland. A total of 479 questionnaires were returned, 442 of which were valid. According to the results, more than 50% of the participants did not demonstrate any previous knowledge about Spirulina or acai. In general, Spirulina-enriched foods most likely to be included in the participants' diets were pasta and cereal bars. For acai, the enriched foods most likely to be consumed regularly were yogurt and juice. Preference varied with age, with cereal bars (fortified with Spirulina or acai) being more likely to be consumed by young people. These results can help entities who develop, produce, and market these foods (or foods enriched with these ingredients) and serve as a basis for developing strategies for different consumer groups.