New article: "Beyond raw: Investigating alternative preparation methods as a tool to increase acceptance of oysters in Sweden"
Alternative preparations can be a way to increase Swedish consumption of oysters. This is the result of a project funded by Blue Food.
The satellite project "Oysters, beyond raw: diversifying seafood consumption in Sweden" received funding from the Blue Food satellite call 1:2022. The idea was to investigate how alternative ways of serving oysters, in addition to traditional raw oysters, affected the propensity to eat them. The results have now been published in the journal Future Foods.
The researchers served four varieties of oysters - oyster crepes, oyster burgers, oyster soup and raw oysters - from a food truck and asked invited participants to rate them. The results suggest that people who are hesitant about culinary innovations liked the alternatives better than the traditional way of serving and thus may be a way to increase the consumption of oysters, which have many nutritional and sustainability benefits.