Consumer Knowledge and Acceptance of “Algae” as a Protein Alternative: A UK-Based Qualitative Study

Overconsumption of meat has been recognised as a key contributing factor to the climate emergency. Algae (including macroalgae and microalgae) are a nutritious and sustainable food source that may be utilised as an alternative to animal-based proteins. However, little is known about the consumer awa...

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Bibliographic Details

Published in:	Foods
Main Authors:	Chloe Mellor, Rochelle Embling, Louise Neilson, Tennessee Randall, Chloe Wakeham, Michelle D. Lee, Laura L. Wilkinson
Format:	Article
Language:	English
Published:	MDPI AG 2022-06-01
Subjects:	algae macroalgae microalgae seaweed meat substitute plant-based
Online Access:	https://www.mdpi.com/2304-8158/11/12/1703