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Understanding consumers’ preferences towards alternative seafood
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Liu, Yilun. Understanding consumers’ preferences towards alternative seafood. Retrieved from https://doi.org/doi:10.7282/t3-tz64-gx77

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TitleUnderstanding consumers’ preferences towards alternative seafood
NameLiu, Yilun (author); JIn, Yanhong (chair); Bhuyan, Sanjib SB (member); Pray, Carl CP (member); Rutgers University; School of Graduate Studies
Date Created2022
Other Date2022-05 (degree)
SubjectEnvironmental economics, Plant proteins as food, Plant-based seafood alternatives, Cell-based seafood alternatives
Extent102 pages : illustrations
DescriptionAlternative seafood (i.e., plant-based and cell-based seafood alternatives) can play an essential role in expanding the global supply of seafood to meet an increasing demand for seafood demand. A key step toward accelerating the development and commercialization of alternative seafood is to examine consumers’ relationships with seafood, perceptions of alternatives, and purchase behaviors. As these novel technologies appear increasingly feasible and the industry in the U.S and worldwide reacts actively to find alternative seafood, there is growing research and marketing interest in assessing consumer acceptance of alternative seafood and barriers and facilitating factors to purchase alternative seafood. The research objectives are to determine the potential of the alternative seafood market and identify the facilitating and barrier factors affecting potential purchase decision. This thesis utilizes a nationwide survey of 2,538 US adults in US and employs logit models to analyze the data. The survey collecting consumers’ opinions about alternative seafood gives a promising direction to the market. The results reveal that consumers’ food preferences matter - vegetarians are much more likely to buy alternative seafood products and will continue their purchase behavior in the future. Furthermore, product attributes explain the variations of purchase decision of alternative seafood. Individuals who consider the importance of exposed to less toxicity in food (e.g., Mercury) and low in fat/sodium are more likely to buy alternative seafood. On the other hand, sensory features such as taste and texture are found to reduce the probability of purchasing alternative food, but individuals value convenience of preparing and cook seafood are more likely to buy seafood. As the demand for seafood skyrockets and the supply remains constant, alternative seafood is providing solutions in the sustainable, environmental, and economic dynamics of aquaculture industries. Despite many companies having already provided various seafood products to the market made with vegan ingredients, there remains a lack of market share and opportunity for cell-based products. There is a bright future for alternative seafood once government regulations are well-established and technologies are mature enough to provide various types of seafood alternatives for consumers with preferences healthily, sustainably, and affordably.
 
NoteM.S.
NoteIncludes bibliographical references
Genretheses
Persistent URLhttps://doi.org/doi:10.7282/t3-tz64-gx77
LanguageEnglish
CollectionSchool of Graduate Studies Electronic Theses and Dissertations
Organization NameRutgers, The State University of New Jersey
RightsThe author owns the copyright to this work.
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