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Beyond raw: Investigating alternative preparation methods as a tool to increase acceptance of oysters in Sweden
RISE Research Institutes of Sweden, Bioeconomy and Health, Material and Surface Design. University of Gothenburg, Sweden.ORCID iD: 0000-0001-9688-002X
IVL Swedish Environmental Research Institute, Sweden.
RISE Research Institutes of Sweden, Bioeconomy and Health, Material and Surface Design. Linköping University, Sweden.ORCID iD: 0000-0002-4730-6328
RISE Research Institutes of Sweden, Bioeconomy and Health, Material and Surface Design.ORCID iD: 0000-0002-2642-283x
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2023 (English)In: Future Foods, ISSN 2666-8335, Vol. 7, article id 100217Article in journal (Refereed) Published
Abstract [en]

The role of seafood in supporting transitions towards more sustainable and healthier diets is often overlooked. Oysters, for example, are a nutrient dense aquatic food whose production requires no feed, freshwater, or land use. However, oyster consumption in Sweden is limited, possibly in part due to being traditionally served raw. This study investigated consumer acceptance of oysters when cooked and prepared to resemble familiar foods and examined whether food neophobia (FN) was related to liking. Four oyster-based samples (raw oyster, oyster crepe, oyster burger, and oyster soup) were evaluated in an ecologically valid setting. Participants (N=102; convenience sampling) rated the samples in terms of hedonics (expected liking and liking after tasting), described which aspects of the samples were liked/disliked, and reported the contexts in which oyster consumption is perceived as appropriate. The findings suggest that FN was negatively associated with expected liking of raw oysters, but not with expected liking for cooked oyster-based products that were cooked to resemble familiar foods. On the other hand, familiarity with oysters was positively associated with expected liking of raw oysters. This suggests that expanding oyster preparations beyond its traditional raw format could be a valuable strategy to promote oyster consumption in Sweden. © 2023 The Author(s)

Place, publisher, year, edition, pages
Elsevier B.V. , 2023. Vol. 7, article id 100217
Keywords [en]
Consumer acceptance, Food neophobia, Liking, Oyster consumption, Street food
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-64093DOI: 10.1016/j.fufo.2023.100217Scopus ID: 2-s2.0-85147933822OAI: oai:DiVA.org:ri-64093DiVA, id: diva2:1740159
Note

 Correspondence Address: Costa E, RISE, Sweden; email: elena.costa@ri.se; Funding details: Svenska Forskningsrådet Formas, 2020-02834; Funding text 1: This work was supported by funding from FORMAS – Research Council for Environment, Agricultural Sciences, and Spatial Planning, grant number 2020-02834, and satellite project funding through the Blue Food Center.; Funding text 2: Main chef developing recipes: Stefan Sandersnäs (Grebbestad folkhögskola). Food preparation: chef Stefan Sandersnäs and students in sustainable seafood education (Grebbestad folkhögskola). Main chef in food truck: Loppa Alexius. Research assistants: Matej Bozon and Isabelle Johansson. Professional oyster shucker: Mattias Gustavsson (Frölunda lilla saluhall). Data collection and technical support (permits, seating area etc.): Kristoffer Nilsson and Peter Nylund (Stadsbyggnadskontoret). Food truck: Lindholmen Street Food Market. Oyster raw material: Adriaan van de Plasse (Orust Shellfish). Kathryn Harris, generation of the final version of Fig. 2.

Available from: 2023-02-28 Created: 2023-02-28 Last updated: 2023-10-30Bibliographically approved

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Costa, ElenaCollier, Elizabeth SNiimi, Jun

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