... their gastronomic and innovative potential are not so present. The most frequent words were disgusting (n = 198 occurrences) and protein (n = 174), revealing neophobia among the participants, although they recognise their richness in protein. It was further observed that country and variables...

..., the authors used the information in the questionnaire to build four constructs of interest: technophobia, neophobia, perception of benefits and awareness about sustainable consumption. The choice of the constructs and the variables was driven by the existing literature. Findings The paper shows how...

... 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...