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There is more to the sea than just fish. Seaweed and algae are presented as one of the sustainable solutions for our food supply in the future. Hence the ValgOrize project, where the possibilities for their application in and as food were approached from different angles: in the field of taste and food safety, but also from a market approach.
A co-creation session shed light on why consumers are not nearly as enthusiastic about seaweed as the researchers are. More importantly, it revealed the conditions under which seaweed-based products are more likely to gain consumer acceptance and successfully enter the market.
In the ValgOrize project, we explored the possibilities of seaweed and algae in and as food. Consumer awareness and acceptance play an important role therein. During the co-creation session, we stumbled upon quite a few surprising bottlenecks, but we also got a number of insights for possible solutions. The participants were perfectly convinced afterwards, which proves that the right approach can make it work!
