Algae on the plate: In 2026, are consumers ready for a dietary shift?

The global food system is under unprecedented pressure. With the world’s population projected to grow significantly, food production must increase by an estimated 70 percent to meet demand by 2050. Yet the way we currently produce and consume food, particularly protein, poses significant environmental and health-related challenges.

As a result, shifting towards plant-based and alternative proteins is increasingly recognised as a necessary step for ensuring long-term food security. One strong candidate is algae. Their compelling nutritional profile and their wide variety of textures and flavour profiles make them particularly suitable for plant-based foods.

From an environmental perspective, algae can be cultivated in systems that do not compete with food crops for arable land or freshwater. Yet despite these advantages, algae remain an underutilised ingredient in most Western diets.

Familiarity, curiosity, and the path to acceptance

To shed light on this issue, Professor in Food, Nutrition and Culinary Science at Umeå University, Armando Pérez-Cueto and his team led a large international survey exploring consumer acceptance of algae-based foods. Framed within the EU-funded project Locality, the study aimed to examine attitudes, trust, policy acceptance, and sensory expectations towards algae-based foods. The goal was to better understand how these products could be positioned to support sustainable dietary transitions.

As the Locality study, published last year in October, shows algae-based foods are not yet mainstream, but neither are they dismissed. A stepwise approach, introducing products gradually and transparently, could help shift public opinion from neutrality to acceptance. 

The results paint a picture of cautious openness, with interest rising when algae are incorporated into familiar food formats, such as meat alternatives, but limited by preference for low algae content and persistent uncertainty.

“When it comes to protein alternatives, there is a broad consensus that Europeans are more inclined towards plant-based substitutes, while options such as algae, insects, or fungi remain less known to the public,” explains Prof. Pérez Cueto. “This is a complex issue to address, since it varies across populations. For example, in the Baltic countries that we studied, familiarity with algae-based products seemed to be relatively low compared to results from previous studies conducted in other regions. This represents a challenge but also a great new market opportunity.”

Taste and texture: The decisive factors

Among all variables studied by Prof. Pérez-Cueto and his team, taste and texture emerged as the most decisive drivers of consumer choice. Respondents consistently ranked pleasurable sensations and affordability above ethical or environmental considerations. In short: even if consumers believe algae are sustainable and healthy, they are unlikely to buy them unless the eating experience is enjoyable.

Not all algae-based products are perceived equally. Thanks to natural associations between marine flavours and aquatic origins, fish alternatives with fresh, salty notes and crispy textures are the most widely accepted. But meat substitutes often receive mixed responses, with beef-like tastes and brown appearances seen positively, but green hues and vegetable-like flavours reducing acceptance. 

“Green is a particularly complicated colour; it instinctively evokes distrust, being associated with rotten food,” says Prof. Pérez-Cueto. This is the case with egg alternatives, where consumers harshly reject green tones, foamy textures, and “matcha-like” notes. 

Texture is also a recurring concern. Sliminess, excessive fattiness, or overly “marine” sensations often trigger hesitation. This indicates that for algae-based foods to succeed, product development must prioritise delivering familiar, appealing sensory profiles.

However, as Spanish researcher Dr. Tomás Lafarga reported, it is lack of information, rather than dislike, that remains the main barrier to the adoption of algae-based food products. Could the aversion be less about deep resistance and more about hesitation in the face of unfamiliarity?

Beyond sensory expectations

Across the food industry, transparency has become a central factor in building credibility. Consumers are more likely to accept algae-based foods when they understand how they are produced, what health benefits they offer, and whether they are safe.

Attitudes towards food processing play a central role in this trust. Prof. Pérez-Cueto says that many alternative food products are by definition ultra-processed, which often carries a negative perception. But there’s no evidence that these alternative food products have the same adverse health effects and environmental impact usually implied by the term. 

In fact, researchers at Stanford University found that participants consuming the highly processed Beyond Burger had better health outcomes than those eating traditional beef burgers. Claims linking ultra-processed vegan or vegetarian products with harm can create unwarranted doubt, sometimes driven by competing marketing strategies. 

Clear communication about algae-based food’s origins, production, and nutritional benefits could strengthen consumer trust. Communication must address taste expectations and provide practical guidance for incorporating algae into everyday cooking. According to UK-based research, successful strategies could include giving consumers opportunities to taste algae through sampling and sensory trials, integrating them into conventional recipes such as bread, pasta, or sauces, and ensuring transparent labelling that highlights both sustainability and flavour. 

However, raising awareness of algae’s nutritional and environmental benefits is necessary but not sufficient. To succeed, it must be complemented by policies that create the right incentives and infrastructure for producers and consumers to adopt sustainable practices.

From novelty to normality

“To drive the shift towards sustainable solutions, food-related policies must be guided by consumer data to ensure they meet specific needs.” explains Arturo Turillazzi, PhD student in Prof. Pérez-Cueto’s team, “For example, our current data shows that consumers are generally supportive of policies that promote the transition towards plant-based farming. This alignment of policy with consumer preferences ensures that initiatives are relevant and effective”. 

“Our next step would be to expand our research to wider perspectives across Europe and other continents, compare the data, and link it to the development of new policies that support a sustainable food transition,” says Prof. Pérez-Cueto.

Ultimately, turning curiosity into adoption will require a coordinated effort across policy, communication, and product innovation, ensuring that algae can become a familiar and valued part of the European diet.

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