Do Consumers Want Seaweed in Their Food? A Study Evaluating Emotional Responses to Foods Containing Seaweed

Seaweeds are nutrient-dense marine organisms that have been proposed as a key ingredient to produce new functional foods. This study’s first objective was to identify consumers’ emotional responses and purchase intent towards a variety of food products containing seaweed. The secondary objective was...

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Autores principales:	Rachael Moss, Matthew B. McSweeney
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	food product development functional foods check all that apply emotions consumer perceptions Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/e3ef3ddcad1e4aa58a27381e483910f8
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spelling	oai:doaj.org-article:e3ef3ddcad1e4aa58a27381e483910f82021-11-25T17:34:59ZDo Consumers Want Seaweed in Their Food? A Study Evaluating Emotional Responses to Foods Containing Seaweed10.3390/foods101127372304-8158https://doaj.org/article/e3ef3ddcad1e4aa58a27381e483910f82021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2737https://doaj.org/toc/2304-8158Seaweeds are nutrient-dense marine organisms that have been proposed as a key ingredient to produce new functional foods. This study’s first objective was to identify consumers’ emotional responses and purchase intent towards a variety of food products containing seaweed. The secondary objective was to evaluate how hunger status and lifestyle affect consumers’ emotional responses. Participants (n = 108) were asked to evaluate pictures of different food items containing seaweed (beef burger, cheddar cheese, fettuccine, fish filet, sausage, bread, yogurt, and dried seaweed) using the CATA variant of EsSense25 Profile<sup>®</sup> and a purchase-intent scale. The consumers also answered questions about their hunger status, food neophobia, food-related lifestyle, as well as open-ended comment questions about seaweed. Participants’ purchase-intent scores were highest for bread and dried seaweed, which they associated with positive emotions. The participants disliked yogurt and sausage, indicating that they were disgusted with them. Participants believed seaweed could be added to fish, savoury, and cereal grains-based foods. The participants’ hunger status as well as their food neophobia and lifestyle impacted their emotional responses. Future research should continue to investigate how emotions affect purchase intent, how participant’s hunger status affects their emotions, and how participants’ lifestyle changes how they perceive new food products.Rachael MossMatthew B. McSweeneyMDPI AGarticlefood product developmentfunctional foodscheck all that applyemotionsconsumer perceptionsChemical technologyTP1-1185ENFoods, Vol 10, Iss 2737, p 2737 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	food product development functional foods check all that apply emotions consumer perceptions Chemical technology TP1-1185
spellingShingle	food product development functional foods check all that apply emotions consumer perceptions Chemical technology TP1-1185 Rachael Moss Matthew B. McSweeney Do Consumers Want Seaweed in Their Food? A Study Evaluating Emotional Responses to Foods Containing Seaweed
description	Seaweeds are nutrient-dense marine organisms that have been proposed as a key ingredient to produce new functional foods. This study’s first objective was to identify consumers’ emotional responses and purchase intent towards a variety of food products containing seaweed. The secondary objective was to evaluate how hunger status and lifestyle affect consumers’ emotional responses. Participants (n = 108) were asked to evaluate pictures of different food items containing seaweed (beef burger, cheddar cheese, fettuccine, fish filet, sausage, bread, yogurt, and dried seaweed) using the CATA variant of EsSense25 Profile<sup>®</sup> and a purchase-intent scale. The consumers also answered questions about their hunger status, food neophobia, food-related lifestyle, as well as open-ended comment questions about seaweed. Participants’ purchase-intent scores were highest for bread and dried seaweed, which they associated with positive emotions. The participants disliked yogurt and sausage, indicating that they were disgusted with them. Participants believed seaweed could be added to fish, savoury, and cereal grains-based foods. The participants’ hunger status as well as their food neophobia and lifestyle impacted their emotional responses. Future research should continue to investigate how emotions affect purchase intent, how participant’s hunger status affects their emotions, and how participants’ lifestyle changes how they perceive new food products.
format	article
author	Rachael Moss Matthew B. McSweeney
author_facet	Rachael Moss Matthew B. McSweeney
author_sort	Rachael Moss
title	Do Consumers Want Seaweed in Their Food? A Study Evaluating Emotional Responses to Foods Containing Seaweed
title_short	Do Consumers Want Seaweed in Their Food? A Study Evaluating Emotional Responses to Foods Containing Seaweed
title_full	Do Consumers Want Seaweed in Their Food? A Study Evaluating Emotional Responses to Foods Containing Seaweed
title_fullStr	Do Consumers Want Seaweed in Their Food? A Study Evaluating Emotional Responses to Foods Containing Seaweed
title_full_unstemmed	Do Consumers Want Seaweed in Their Food? A Study Evaluating Emotional Responses to Foods Containing Seaweed
title_sort	do consumers want seaweed in their food? a study evaluating emotional responses to foods containing seaweed
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/e3ef3ddcad1e4aa58a27381e483910f8
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Do Consumers Want Seaweed in Their Food? A Study Evaluating Emotional Responses to Foods Containing Seaweed

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