Seaweed kombucha : exploring innovation in marine resources and local perceptions
Verkefnið er lokað til 27.09.2022. Seaweed is a rapidly growing industry all over the world: several different species are harvested or cultivated for a plethora of industries, ranging from food and beverage, to cosmetics, medical, and biofuel industries. The productive marine waters around Iceland...
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ftskemman:oai:skemman.is:1946/40040 2023-05-15T16:48:05+02:00 Seaweed kombucha : exploring innovation in marine resources and local perceptions Jones, Martyn, 1986- Háskólinn á Akureyri 2021-09 application/pdf http://hdl.handle.net/1946/40040 en eng http://hdl.handle.net/1946/40040 Háskólasetur Vestfjarða Haf- og strandsvæðastjórnun Meistaraprófsritgerðir Þörungar Nýsköpun í atvinnulífi University Centre of the Westfjords Coastal and marine management Seaweed Marine waters Thesis Master's 2021 ftskemman 2022-12-11T06:50:22Z Verkefnið er lokað til 27.09.2022. Seaweed is a rapidly growing industry all over the world: several different species are harvested or cultivated for a plethora of industries, ranging from food and beverage, to cosmetics, medical, and biofuel industries. The productive marine waters around Iceland have resulted in a strong focus on fisheries, yet seaweed remains an underutilized resource. This study explores the perceptions of seaweed as a food and drink item in Iceland. The four-part thesis is designed as an innovation/feasibility exploration project using the case study of kombucha, a fermented tea which can be flavoured with various ingredients, as a novel seaweed product. First, heavy metal and iodine analysis were carried out on 2 different seaweed species and results were compared with EU regulations and Icelandic regulations. Second, different recipes of kombucha infused with seaweed were created, and a consumer taste test performed with a small focus group. Third, an online nation-wide survey was conducted to investigate overall perceptions of seaweed as a food item, comparing respondent demographics such as nationality, age, location (capital area vs rest of country) and general food habits. Fourth, a preliminary market exploration was also carried out using publicly available price data from grocery stores. Results show varying elevated levels of heavy metals and iodine in Saccharina latissima & Palmaria palmata. Furthermore, heavy metal guidelines for seaweed products are unclear in the Icelandic regulatory scheme. Taste-test results suggest that potential kombucha customers lie in the younger generations, whilst only 31% of Icelanders stated that they had heard of the drink, only 25% of Icelandic respondents had ever tried kombucha prior to the taste test. The nation-wide survey also confirmed that overall seaweed consumption in Iceland is quite low with around 1 in 10 respondents stating that they consume seaweed often, although there was a large number of respondents who are interested in ... Thesis Iceland Skemman (Iceland) Haf ENVELOPE(-19.699,-19.699,64.145,64.145) |
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Skemman (Iceland) |
op_collection_id |
ftskemman |
language |
English |
topic |
Háskólasetur Vestfjarða Haf- og strandsvæðastjórnun Meistaraprófsritgerðir Þörungar Nýsköpun í atvinnulífi University Centre of the Westfjords Coastal and marine management Seaweed Marine waters |
spellingShingle |
Háskólasetur Vestfjarða Haf- og strandsvæðastjórnun Meistaraprófsritgerðir Þörungar Nýsköpun í atvinnulífi University Centre of the Westfjords Coastal and marine management Seaweed Marine waters Jones, Martyn, 1986- Seaweed kombucha : exploring innovation in marine resources and local perceptions |
topic_facet |
Háskólasetur Vestfjarða Haf- og strandsvæðastjórnun Meistaraprófsritgerðir Þörungar Nýsköpun í atvinnulífi University Centre of the Westfjords Coastal and marine management Seaweed Marine waters |
description |
Verkefnið er lokað til 27.09.2022. Seaweed is a rapidly growing industry all over the world: several different species are harvested or cultivated for a plethora of industries, ranging from food and beverage, to cosmetics, medical, and biofuel industries. The productive marine waters around Iceland have resulted in a strong focus on fisheries, yet seaweed remains an underutilized resource. This study explores the perceptions of seaweed as a food and drink item in Iceland. The four-part thesis is designed as an innovation/feasibility exploration project using the case study of kombucha, a fermented tea which can be flavoured with various ingredients, as a novel seaweed product. First, heavy metal and iodine analysis were carried out on 2 different seaweed species and results were compared with EU regulations and Icelandic regulations. Second, different recipes of kombucha infused with seaweed were created, and a consumer taste test performed with a small focus group. Third, an online nation-wide survey was conducted to investigate overall perceptions of seaweed as a food item, comparing respondent demographics such as nationality, age, location (capital area vs rest of country) and general food habits. Fourth, a preliminary market exploration was also carried out using publicly available price data from grocery stores. Results show varying elevated levels of heavy metals and iodine in Saccharina latissima & Palmaria palmata. Furthermore, heavy metal guidelines for seaweed products are unclear in the Icelandic regulatory scheme. Taste-test results suggest that potential kombucha customers lie in the younger generations, whilst only 31% of Icelanders stated that they had heard of the drink, only 25% of Icelandic respondents had ever tried kombucha prior to the taste test. The nation-wide survey also confirmed that overall seaweed consumption in Iceland is quite low with around 1 in 10 respondents stating that they consume seaweed often, although there was a large number of respondents who are interested in ... |
author2 |
Háskólinn á Akureyri |
format |
Thesis |
author |
Jones, Martyn, 1986- |
author_facet |
Jones, Martyn, 1986- |
author_sort |
Jones, Martyn, 1986- |
title |
Seaweed kombucha : exploring innovation in marine resources and local perceptions |
title_short |
Seaweed kombucha : exploring innovation in marine resources and local perceptions |
title_full |
Seaweed kombucha : exploring innovation in marine resources and local perceptions |
title_fullStr |
Seaweed kombucha : exploring innovation in marine resources and local perceptions |
title_full_unstemmed |
Seaweed kombucha : exploring innovation in marine resources and local perceptions |
title_sort |
seaweed kombucha : exploring innovation in marine resources and local perceptions |
publishDate |
2021 |
url |
http://hdl.handle.net/1946/40040 |
long_lat |
ENVELOPE(-19.699,-19.699,64.145,64.145) |
geographic |
Haf |
geographic_facet |
Haf |
genre |
Iceland |
genre_facet |
Iceland |
op_relation |
http://hdl.handle.net/1946/40040 |
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1766038199636852736 |