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Opportunities for the development of marine ingredients for functional food markets
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Date
2021-10
Authors
Patterson, Simon
Journal Title
Journal ISSN
Volume Title
Publisher
University College Cork
Published Version
Abstract
While the seafood sector annually contributes €1.09 Billion to the Irish economy, an
estimated 70% of the seafood sector's export value is attributed to bulk commodities.
With critical quotas diminishing and a dependence on a high volume, low-value
business models that may no longer be sustainable, this research explored the
opportunities to reduce commodity trading of seafood, develop value-added
opportunities, and discover functional ingredients opportunities for utilising the
considerable biomass of Irish marine material available in Ireland. This research
employed a mixed methodology of 26 in-depth expert interviews that aimed to
understand how the Irish seafood industry can add value through a functional marine
ingredients strategy and 401 consumer surveys that aimed to uncover consumers'
perspectives of marine-based functional foods. Results from in-depth interviews
indicate that the Irish seafood sector is disjointed and underdeveloped; however, the
raw material to produce functional marine ingredients can be found in the Atlantic
mackerel species and guides towards development can be found in the Irish dairy
industry and international seafood leaders. Consumer-oriented product development
was seen as a key finding from these guides. Results of the consumer survey show that
functional marine ingredient products that are savoury tasting, in a food format, are
available for purchase in a supermarket setting, targeting health needs, such as brain
and heart health and are positioned to be consumed around the evening meal, would
be most successful on the market. This research provides valuable new insights
focused on developing the Irish seafood industry through a functional ingredient
strategy and consumer attitudes towards emerging functional marine ingredient
products, providing practical implications for the seafood industry and aiding food
marketers in understanding consumer behaviour.
Description
Keywords
Seafood , Functional food , Consumer behaviour
Citation
Patterson, S. 2021. Opportunities for the development of marine ingredients for functional food markets. MSc Thesis, University College Cork.