Attitudes of consumers toward Spirulina and açaí and their use as a food ingredient

• Published in: Food science & technology Vol. 178; p. 114600
• Main Authors: Lucas, Bárbara Franco, Alberto Vieira Costa, Jorge, Brunner, Thomas A.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 15.03.2023
• Subjects: Açaí berry; Consumer acceptance; Health foods; Microalga; Survey; Health foods; Survey; Consumer acceptance; Açaí berry; Microalga
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2023.114600

The microalga Spirulina and açaí fruit are foods with high concentrations of bioactive compounds. This work aimed to evaluate consumers' perceptions and attitudes toward these foods. A paper and pencil survey were sent to addresses in Switzerland. A total of 479 questionnaires were returned, 442 of which were valid. According to the results, more than 50% of the participants did not demonstrate any previous knowledge about Spirulina or açaí. In general, Spirulina-enriched foods most likely to be included in the participants’ diets were pasta and cereal bars. For açaí, the enriched foods most likely to be consumed regularly were yogurt and juice. Preference varied with age, with cereal bars (fortified with Spirulina or açaí) being more likely to be consumed by young people. These results can help entities who develop, produce, and market these foods (or foods enriched with these ingredients) and serve as a basis for developing strategies for different consumer groups. •Consumer perceptions about superfoods (Spirulina and açaí) were evaluated.•More than 50% of the participants were uninformed about Spirulina and açaí.•Health and sustainability were considered key arguments for Spirulina consumption.•Pasta and cereal bars had greater scores for foods with Spirulina.•Açaí-enriched products most likely to be consumed were yogurt and juice.