Novel microalgae-based foods: what influences singaporean consumers’ acceptance?
Open accessAbstract
Since the dietary adoption of microalgae could offer nutritional and sustainability benefits, the current study investigated the acceptance of microalgae-based food products in a Singaporean sample (N = 578). The terms most frequently associated with “microalgae-based foods” were “vegetarian foods” and “meat substitutes.” Those aiming to reduce meat consumption had more positive associations than omnivores. We compared participants’ perceptions of microalgae, beef burgers, chicken, tofu, plant-based burgers, seaweed, and insects. Microalgae and plant-based burgers were perceived similarly (e.g., as highly modern and more environmentally friendly than beef burgers and chicken). Tofu and seaweed were rated as the tastiest, cheapest, healthiest, and most festive, natural, and environmentally friendly foods. The participants were asked to rate how convincing certain microalgae attributes were in terms of the willingness to purchase microalgae-based products. The attributes were rated as follows, from most to least convincing: “innovative,” “environmentally friendly,” “healthy,” “nutritious,” and “high in protein.” Willingness to buy (WTB) microalgae-based “meat/fish substitutes” (e.g., microalgae-based sausage and fish balls) and “non-substitutes” (e.g., noodles and bread) were positively associated with young age, high-income, sustainability concerns, health concerns, a lack of food neophobia, being a meat reducer, and social image eating motivation. Our findings suggest that, in terms of product type, a microalgae-based meat/fish substitute appears to align with consumer expectations. The (expected) taste of the product needs to be a priority while framing it as sustainable and innovative. The perceived healthiness of microalgae appears to impact consumer acceptance.
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Transparency regarding all nutritional and environmental benefits can help reduce negative perceptions.
“This approach, combined with transparency regarding all nutritional and environmental benefits, can help reduce negative perceptions (Van der Stricht et al., 2024; Wassmann et al., 2024).”
From Microalgae biotechnology and its role in sustainable and healthy food design (2025) · cites this paper as Wassmann et al., 2024
Education on healthy and renewable food ingredients, clear and attractive labeling, and established marketing techniques can build trust among consumers of alternative foods.
“Education on healthy and renewable food ingredients, clear and attractive labeling, and the application of established marketing techniques (stimulating curiosity) can build trust among consumers of alternative foods (Wassmann et al., 2024; Li et al., 2025).”
From Microalgae biotechnology and its role in sustainable and healthy food design (2025) · cites this paper as Wassmann et al., 2024
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- Authors
- Wassmann, B., Hartmann, C., & Siegrist, M.
- Affiliations
- ETH Zurich (CH)
- Corresponding author
- Wassmann, Bianca
- Venue
- Food Quality and Preference
- Publisher
- Elsevier BV
- Published
- 2024-04
- Volume
- 113
- Pages
- 105068
- ISSN
- 0950-3293 (ISSN-L)
- OpenAlex
- W4389328561
- Cited by
- 29
- References
- 66
- Citations by year
- 2026: 8 · 2025: 13 · 2024: 8
- FWCI
- 7.45
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- Locations
- Food Quality and Preference (publishedVersion, cc-by)
- Repository for Publications and Research Data (ETH Zurich) (submittedVersion, cc-by)
- ETH Zürich Research Collection
- Funders
- National Research Foundation Singapore (NRF2020-THE003-0004)
- Prime Minister's Office Singapore
- Topics
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Physical Sciences › Environmental Science › Ecology › Agriculture Sustainability and Environmental Impact
- Keywords
- consumer acceptance, purchase intention, meat substitutes, plant-based burgers, tofu, seaweed, edible insects, meat consumption reduction, sustainability challenges, food neophobia, perceived healthiness, Singapore consumers
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
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