New article: Still just a matter of taste? Sensorial appreciation of seafood is associated with more frequent and diverse consumption
In a new article co-authored by Blue Food doctoral student Elena Costa, you can read about two studies that examine consumers' motives for consuming fish and their expectations of different fish dishes, related to the factors natural, necessary, normal and good. The results show, among other things, that the good factor promotes both frequent and varied consumption, while the perception that fish is necessary only affects frequency, not variety. Communicating the positive sensory attributes of fish and creating new product concepts can increase the acceptance of different fish dishes.