Exploring the inclusion of Alaria aesculenta in all hamburger's components and their consumers' impact

Exploring the inclusion of Alaria aesculenta in all hamburger’s components and their consumers’ impactA.Peter*1, C. Nicula*, L. Mihaly Cozmuta*, A. Uivarasan*, P. Costin*, C. Todorean*, N. Buda*, A. Maries*, S. Kraan**, A. Mihaly Cozmuta**Technical University of Cluj Napoca, Str. Victoriei 76, Baia Mare, Romania** The Seaweed Company, Ireland1. [email protected] Conclusion: Women accepted the hamburger with a maximum content of 3% Alaria aesculenta in components.-Men are more tolerant and are accepting the hamburger with a maximum content of 5% Alaria aesculenta.-The city inhabitants are more open to novelty and accept the hamburger with 5% Alaria aesculenta, while the villagers are more skeptical and consider acceptable the hamburger with 3% maximum content of Alaria aesculenta.-Young people between 18-30 years old are more demanding in terms of color, taste, consistency and smell and accept a maximum content of 3% Alaria aesculenta; on the other hand, people over 30 years old accept a 5% Alaria aesculenta content in all components of the hamburger Acknowledgment: The results were obtained in the frame of research project: Demonstration of innovative functional food production system based on more sustainable value chains of marine and freshwater raw materials for conscientious EU consumers – NOVAFOODIES - Project 101084180; https://novafoodies.eu/II Feira do Mar, 6-8 Sept., 2024 -Sagres