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dc.contributor.authorGovaerts, Florent
dc.contributor.authorOlsen, Svein Ottar
dc.date.accessioned2023-04-20T06:13:34Z
dc.date.available2023-04-20T06:13:34Z
dc.date.issued2022-12-27
dc.description.abstractSeaweed has great potential as a natural, healthy, and sustainable food. Seaweed as food is novel in Western countries; thus, few studies have focused on the factors influencing consumers’ behavioural tendencies towards seaweed food products. This study aimed to fill the gap by investigating the antecedents for consumers’ attitudes towards as well as their consumption of seaweed food products in a representative sample of Norwegian consumers (N = 426). An extended version of the value-attitude-behaviour (VAB) theory was employed as a conceptual framework to study seaweed consumption, assessing hedonistic values and perceived uniqueness versus biospheric values and perceived naturalness. Structural equation modelling was used to test the hypothesis. Our results showed that attitude significantly affected the consumption of seaweed food products and that perceived behavioural control positively moderated the attitude–consumption relationship. Perceived naturalness and uniqueness were associated with attitudes towards seaweed. Biospheric values directly influenced attitude, while perceived uniqueness positively moderated the hedonistic values–attitude relationship. In conclusion, this study indicates that Norwegian consumers form their positive attitudes towards seaweed food products based biospheric values and their beliefs that these products are healthy and natural.en_US
dc.identifier.citationGovaerts, Olsen. Consumers’ values, attitudes and behaviours towards consuming seaweed food products: The effects of perceived naturalness, uniqueness, and behavioural control. Food Research International. 2023;165en_US
dc.identifier.cristinIDFRIDAID 2140869
dc.identifier.doi10.1016/j.foodres.2022.112417
dc.identifier.issn0963-9969
dc.identifier.issn1873-7145
dc.identifier.urihttps://hdl.handle.net/10037/29021
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.relation.ispartofGovaerts, F. (2023). Factors Influencing Seaweed Consumption: The Role of Values, Self-Identity, Norms and Attitudes. (Doctoral thesis). <a href=https://hdl.handle.net/10037/29190>https://hdl.handle.net/10037/29190</a>.
dc.relation.journalFood Research International
dc.rights.accessRightsopenAccessen_US
dc.rights.holderCopyright 2023 The Author(s)en_US
dc.rights.urihttps://creativecommons.org/licenses/by/4.0en_US
dc.rightsAttribution 4.0 International (CC BY 4.0)en_US
dc.titleConsumers’ values, attitudes and behaviours towards consuming seaweed food products: The effects of perceived naturalness, uniqueness, and behavioural controlen_US
dc.type.versionpublishedVersionen_US
dc.typeJournal articleen_US
dc.typeTidsskriftartikkelen_US
dc.typePeer revieweden_US


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Attribution 4.0 International (CC BY 4.0)
Except where otherwise noted, this item's license is described as Attribution 4.0 International (CC BY 4.0)