Exploratory cross-country insights into how Food neophobia and culinary preferences shape willingness to try seaweed products across consumer segments

Author(s)

• Gonzalo Garrido-Bañuelos
• Guro Møen Tveit
• Hanne Dalsvåg
• Solveig Uglem
• Marta Martínez-Sanz
• Patricia Lopez-Sanchez

Affiliation

• SINTEF Ocean / Fisheries and New Biomarine Industry
• Ireland
• Spain
• Spanish National Research Council
• Stellenbosch University

DOI