Courtney Anderson1, Saskia de Klerk1, Nick Paul1, Alexandra Campbell1, Mikaela Young1 and Libby Swanepoel1
1 UniSC Seaweed Research Group, University of the Sunshine Coast, Queensland, Australia
Australia has a clean, green food and beverage image, with many micro- to small- businesses seeking novel ingredients to differentiate their products. These businesses (‘makers’) represent individuals from across the value chain, including input suppliers, manufacturers, restaurants, and consultants. Seaweed is emerging as a novel ingredient in the Australian food and beverage market, and we employed a cross-sectional descriptive study to evaluate its potential. A survey targeting small-scale food and beverage enterprises across Australia was disseminated to explore what the ‘makers’ themselves think about introducing seaweed into their businesses. Overall, participants (n=44) had positive perceptions of seaweed and its potential in the industry. More than ¾ of participants agreed that seaweed is unique and provides opportunities for product and market innovation. Most were aware of the nutritional benefits of seaweed. ‘Health’ was reported as a primary reason for wanting to use seaweed, followed by altruistic motivations around sustainability and the environment. Key barriers to using seaweed included availability and access, knowledge and information about seaweed uses, and understanding of costs involved. More than half of respondents also expressed concerns about taste. These findings highlight implications for the emerging industry to support the commercial use and application of seaweed. The health aspects, and their value to both makers and consumers, have a role in driving demand. Further, more effort is needed to support the capability of makers to use seaweed via sharing of knowledge and research, as well as clear strategies to achieve sustainable broad-scale production and stable supply of seaweed.