A new study analysing U.S. consumer preferences for edible seaweed products finds familiarity and convenience are key to encouraging more people to try seaweed-based products.
The Norwegian institute’s latest research suggests unfamiliar feed ingredients can cause skepticism, particularly when consumers are not given context on sustainability, fish health or food safety.
The initiative, led by the Maine Farmed Seafood Coalition, comes in the wake of local disputes over aquaculture and highlights the role of individual sea farmers, as some coastal towns consider new re ...
