Sustainable but Sensory Challenged: The Case of Spirulina in Brazilian Diets

Spirulina, a cyanobacterium recognized for its nutritional and environmental advantages, has emerged as a potential ingredient for sustainable diets. Consumer acceptance remains limited despite its benefits, particularly due to sensory challenges and limited prior awareness. This study aimed to investigate knowledge, consumption patterns, and attitudes toward Spirulina among a Brazilian sample. A cross-sectional online questionnaire distributed via social media and public spaces yielded 933 valid responses, categorized into three groups based on prior awareness and consumption history. Results indicated limited prior awareness and low consumption, with more than half of consumers having tried Spirulina only once. Education, income, generation, and health-related behaviors were associated with knowledge and consumption, although most effect sizes were small. Knowledge of Spirulina was concentrated on nutritional attributes, whereas environmental and technological attributes were less widely recognized. Health and environmental benefits were most often rated as increasing willingness to consume Spirulina, while self-reported barriers included taste, smell, and issues related to powdered and capsule forms. Preferred applications were in familiar food categories such as baked goods and powdered mixes. These findings indicate that Spirulina occupies a niche position among respondents and suggest the relevance of sensorially acceptable formulations, tailored communication strategies, and inclusive educational efforts.