Moving Towards Novel and Sustainable Foods: Investigating Consumers' Intention to Consume Algae-Based Foods in a Developing Country

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The world's growing population is putting immense pressure on natural resources and food security. Algae, as a sustainable and nutrient-rich alternative protein source, have gained attention due to their lower environmental impacts and potential health benefits. However, consumer acceptance remains a key challenge, especially in developing countries where awareness is limited. This study investigates the factors influencing Iranian consumers' willingness to consume algae-based foods through the Theory of Planned Behavior (TPB). A survey involving 445 respondents from Mashhad, Iran, was conducted, and the data were analyzed using structural equation modeling. The findings reveal that attitude has the strongest influence on consumption intention, followed by food disgust, subjective norms, knowledge, moral norms, and environmental concerns. Attitude also mediates the relationships between the constructs of disgust, moral norms, knowledge, and environmental concerns with consumption intention. Furthermore, the findings indicate that attitude constitutes the fundamental mechanism of the relationship between knowledge, environmental concerns, and intention. On the other hand, moral norms confirm the existence of a relationship between the subjective norms construct and consumption intention, such that moral norms shape the fundamental mechanism of the relationship between subjective norms and attitude, emphasizing the profound influence of moral values in Iranian consumption culture. In contrast, food neophobia did not have a significant impact on consumption intentions, indicating an openness towards dietary innovations among Iranians. This research contributes to the theoretical advancement in this field by identifying the direct, indirect, and total effects of the extended Theory of Planned Behavior components on the decision to consume algae or algae-containing foods. Practically, the findings from this study can provide guidance for effective introduction and promotion strategies of algae-based food products in emerging markets.