The Potential of Algae As Food: A Norwegian Survey On The Willingness of Consumers To Try Algae-Made Food

Geir Gustavsen, Ralf Rautenberger


Since the world’s population is increasing, alternative food sources must be tapped. Although algae have a high potential to become a part of our diets due to their favorable nutritional properties, there is a little information on the willingness of consumers in Norway to try algae-made foods. In this paper we used a Norwegian survey to address this question. We constructed an order logistic regression model and predicted conditional probabilities to try algae food. The results show that among the most important aspect for willingness to try food with algae is age, health conscientiousness, and environmental attitudes.

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ISSN 2194-511X


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