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Consumer knowledge and attitudes towards microalgae as food: The case of Spain
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“As a still relatively unfamiliar ingredient, many consumers tend to prioritize foods that provide immediate and tangible benefits, while resisting changes that require adaptations in taste.”
From Microalgae biotechnology and its role in sustainable and healthy food design (2025) · cites this paper as Lafarga et al., 2021
Experimental — accuracy not yet measuredThe source backs part of the claim, not all of it — or backs it for a different population, condition or comparison.
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“Consequently, it becomes particularly challenging to convince consumers to forgo established attributes—especially taste—even when socially desirable advantages, such as greater sustainability, are present (Lafarga et al., 2021; Maehle and Skjeret, 2022).”
From Microalgae biotechnology and its role in sustainable and healthy food design (2025) · cites this paper as Lafarga et al., 2021
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“This behavior partly reflects the predominance of a “child-like palate” in contemporary food choices, where simple, sweet, or culturally established flavors are preferred over new or more complex sensory profiles.”
From Microalgae biotechnology and its role in sustainable and healthy food design (2025) · cites this paper as Lafarga et al., 2021
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“Furthermore, it is worth emphasizing that the lack of clear and standardized regulations for the use of microalgae in food formulations limits their consolidation in the market, as well as the lack of consumer knowledge about microalgae and their health benefits (Lafarga et al., 2021; Olsen et al., 2024; Zhu et al., 2024).”
From Microalgae biotechnology and its role in sustainable and healthy food design (2025) · cites this paper as Lafarga et al., 2021
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“Protein hydrolysates and algal peptides often have strong flavors, marine-like odors, or unfamiliar colors, which can negatively affect consumer perception, especially in regions where algae are not traditionally consumed [201,206].”
From Navigating the potential of algal peptides: health effects, market applications, and scientific challenges (2026) · cites this paper as [206]
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“Due to their valuable chemical composition, microalgae have several commercial applications today, including (i) increasing the nutritional value of food and animal feed, (ii) playing an essential role in aquaculture, and (iii) the manufacturing of cosmetics [19,79,80].”
From Challenges in Functional Food Products with the Incorporation of Some Microalgae (2024) · cites this paper as [80]
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Citations
Cites
Functional food. Product development, marketing and consumer acceptance—a review
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Microalgae for “Healthy” Foods-Possibilities and Challenges
Chacón‐Lee, T. L., & González‐Mariño, G. E. (2010) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2010.00132.x · Cited by 428
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Spirulina for the Food and Functional Food Industries
Lafarga, T., Fernández-Sevilla, J. M., González-López, C., & Acién-Fernández, F. G. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109356 · Cited by 417
Self-citationConsumer responses to an off-flavor in juice in the presence of specific health claims
Tuorila, H., & Cardello, A. V. (2002) · Food Quality and Preference · doi:10.1016/s0950-3293(01)00076-3 · Cited by 380
Lafarga, T. (2019) · Algal Research · doi:10.1016/j.algal.2019.101566 · Cited by 296
Self-citationMoreno-Garcia, L., Adjallé, K., Barnabé, S., & Raghavan, V. (2017) · Renewable and Sustainable Energy Reviews · doi:10.1016/j.rser.2017.03.024 · Cited by 295
Spirulina for snack enrichment: Nutritional, physical and sensory evaluations
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Acceptance of microalgal processes and products
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de Medeiros, V. P. B., Silva, F. A., Pontes, E., Pimentel, T. C., & Magnani, M. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-22080-7.00014-4 · Cited by 1
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Effects of Spirulina Enrichment on Bread Quality: Color, Texture, Volatile, and Sensory Properties
Masino, F., Faro, E. L., Riggio, A., Gammaitoni, M., Santunione, G., Licciardello, F., Antonelli, A., & Montevecchi, G. (2026) · Food Science & Nutrition · doi:10.1002/fsn3.72345
Metadata
- Authors
- Lafarga, T., Rodríguez-Bermúdez, R., Morillas-España, A., Villaró, S., García-Vaquero, M., Morán, L., Sánchez-Zurano, A., González-López, C. V., & Acién-Fernández, F. G.
- Affiliations
- University of Almería (ES)
- Universitat de Lleida (ES)
- University of the Basque Country (ES)
- Corresponding author
- Lafarga, Tomás
- Venue
- Algal Research
- Publisher
- Elsevier BV
- Published
- 2021-04
- Volume
- 54
- Pages
- 102174
- ISSN
- 2211-9264 (ISSN-L)
- OpenAlex
- W3118943253
- Cited by
- 133
- References
- 40
- Citations by year
- 2026: 17 · 2025: 21 · 2024: 31 · 2023: 31 · 2022: 21 · 2021: 12
- FWCI
- 19.92
- Type
- journal article
- Language
- en
- Open access
- green
- hdl.handle.net
- Licence
- Locations
- Algal Research (publishedVersion)
- Research Repository UCD (University College Dublin) (publishedVersion, cc-by-nc-nd)
- Hispana (submittedVersion, cc-by-nc-nd)
- Arrow@dit (Dublin Institute of Technology) (submittedVersion, cc-by-nc-nd)
- Repositori ObertUDL (University of Lleida) (submittedVersion, cc-by-nc-nd)
- Repositorio de Patentes de la Universidad de Almería (Universidad de Almería) (submittedVersion, cc-by-nc-nd)
- Zenodo (CERN European Organization for Nuclear Research) (submittedVersion, cc-by-nc-nd)
- Zenodo (CERN European Organization for Nuclear Research) (submittedVersion, cc-by)
- Zenodo (CERN European Organization for Nuclear Research) (cc-by)
- Funders
- Fundación BBVA
- Horizon 2020 Framework Programme
- Ministerio de Ciencia, Innovación y Universidades (IJC2018-035287-I, RTI2018-099495-A-C22)
- Horizon 2020 (727874)
- Topics
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Industry and Aquatic Biology
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Keywords
- consumer knowledge, consumer attitudes, Spanish consumers, food safety perception, nutritional perception, barriers to consumption, age differences in knowledge, consumer choice
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