Factors influencing the willingness to purchase and consume microalgae-based foods: An exploratory consumer study

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2024-06-13 DOI:10.1016/j.ijgfs.2024.100974

Bárbara Franco Lucas, Thomas A. Brunner

引用次数: 0

Abstract

The aim of this study was to identify factors that influence consumers' willingness to purchase and consume microalgae-based foods. Data from an online survey (n = 583) conducted in Switzerland were analysed using multiple linear regression. The model revealed that the consumers interested in purchasing and consuming microalgae-based foods had low scepticism towards new food technologies, believed that high meat production and consumption negatively impact sustainability and were interested in protecting the environment. The results contribute to the existing literature and assist the food industry and the gastronomy sector in reaching target consumer groups.

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影响购买和消费微藻食品意愿的因素：消费者探索性研究

本研究旨在确定影响消费者购买和消费微藻食品意愿的因素。研究采用多元线性回归法分析了在瑞士进行的在线调查（n = 583）的数据。模型显示，对购买和消费微藻食品感兴趣的消费者对新食品技术的怀疑程度较低，认为肉类的大量生产和消费会对可持续发展产生负面影响，并对保护环境感兴趣。研究结果为现有文献做出了贡献，有助于食品工业和美食行业接触目标消费群体。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.