Factors Influencing the Consumption of Seaweed amongst Young Adults

被引:17
作者
Young, Mikaela [1 ]
Paul, Nicholas [2 ]
Birch, Dawn [3 ]
Swanepoel, Libby [1 ,4 ]
机构
[1] Univ Sunshine Coast, Sch Hlth & Behav Sci, Sippy Downs, Qld 4556, Australia
[2] Univ Sunshine Coast, Sch Sci Technol & Engn, Sippy Downs, Qld 4556, Australia
[3] Univ Sunshine Coast, Sch Business & Creat Ind, Sippy Downs, Qld 4556, Australia
[4] Univ Sunshine Coast, Australian Ctr Pacific Isl Res, Sippy Downs, Qld 4556, Australia
关键词
consumer behaviour; motivator; barrier; packaging; alginate; sustainability; marketing; diet; snack; FOOD CHOICE; CONSUMERS; MOTIVES;
D O I
10.3390/foods11193052
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Seaweed has been traditionally consumed in Asian and Pacific cultures, yet aside from sushi, is still not commonly eaten in Western societies. Edible seaweeds offer distinct nutritional benefits to terrestrial crops, particularly with respect to mineral and fibre content. Understanding the motivations that drive young Australians to eat seaweed is necessary for food product development and consumer marketing strategies, as well as informing future sustainable production through seaweed aquaculture and wild-harvest practices. An observational cross-sectional online survey with n = 1403 young (19-30 years) Australian seaweed consumers was conducted. The 19-item survey included closed-ended, open-ended, and Likert scale responses. Most respondents were female (89.0%), with tertiary level education or above (57.7%). Seaweed was eaten mostly as a snack (87.7%) and in home-prepared meals (30.7%). The key advantages to consumption were flavour (89.1%), nutrient content (49.1%), and health benefits (44.6%), whilst the key barriers were poor accessibility (59.5%), unaffordable pricing (46.5%), and undesirable packaging (19.0%). The consumers reported wanting more promotion to improve their knowledge about seaweed, in addition to environmentally sustainable packaging and sourcing. Pathways to overcome barriers and encourage greater seaweed consumption are discussed. Most critically, improving the promotion and environmental sustainability of seaweed products will improve intake amongst current and future consumers.
引用
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页数:18
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