Journal article
Who are the future seaweed consumers in a Western society? Insights from Australia
British Food Journal, Vol.121(2), pp.603-615
2019
Abstract
Purpose: The purpose of this paper is to profile the consumers who are likely to eat seaweed products in Australia. Design/methodology/approach: The study was conducted as an online survey among 521 Australian consumers. Binary logistic regression modelling was used to profile the consumers. Findings: The paper identifies education, familiarity, food neophobia (FNeo), symbolic value of food consumption, health consciousness, as well as snacking behaviour as significant predictors of likelihood to eat seaweed products. Consumers with a university degree (i.e. undergraduates and postgraduates) are four times more likely to eat seaweed products, and those familiar with seaweed products have a 7.6 higher likelihood to eat seaweed products. FNeo makes the largest contribution to the consumer's likelihood to eat seaweed. A one unit increase in the FNeo score is associated with a 77 per cent decrease in the predicted odds of eating seaweed products in the next 12 months. The symbolic value of food consumption and health consciousness both doubled the likelihood of eating seaweed products. Snacking behaviour increases the likelihood by 185 per cent. The study reveals that early adopters of seaweed food products in western societies are people with higher educational levels, who are adventurous in their food choices and perceive seaweed consumption to have symbolic value. They are also health conscious "snackers". Originality/value: This study is one of the first attempts to provide insights about consumption of seaweed products; and also reveals the consumer groups in western societies that are most likely to eat seaweed products and who can be targeted as potential early adopters.
Details
- Title
- Who are the future seaweed consumers in a Western society? Insights from Australia
- Authors
- Dawn Birch (Author) - University of the Sunshine Coast - Faculty of Arts, Business and LawKare Skallerud (Author) - University of Tromsø, NorwayNicholas A Paul (Author) - University of the Sunshine Coast - Faculty of Arts, Business and Law
- Publication details
- British Food Journal, Vol.121(2), pp.603-615
- Publisher
- Emerald Group Publishing Ltd.
- Date published
- 2019
- DOI
- 10.1108/BFJ-03-2018-0189
- ISSN
- 0007-070X
- Organisation Unit
- School of Science and Engineering - Legacy; University of the Sunshine Coast, Queensland; USC Business School - Legacy; School of Science, Technology and Engineering
- Language
- English
- Record Identifier
- 99450734002621
- Output Type
- Journal article
Metrics
6 File views/ downloads
460 Record Views
InCites Highlights
These are selected metrics from InCites Benchmarking & Analytics tool, related to this output
- Collaboration types
- Domestic collaboration
- International collaboration
- Web Of Science research areas
- Agricultural Economics & Policy
- Food Science & Technology
UN Sustainable Development Goals (SDGs)
This output has contributed to the advancement of the following goals:
Source: InCites