Published in Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 25 ISSUE 1
Written by Violeta GAGU, Gheorghe Adrian ZUGRAVU

In the context of increasing demand for sustainable and healthy products, the dairy industry is exploring innovative alternatives to meet the needs of consumers concerned about environmental impact. This paper aims to investigate the potential of Spirulina, a nutrient-rich microalga, in enhancing the nutritional value and marketability of dairy products, particularly cheese, while analyzing its acceptance among consumers. The study employed a comprehensive approach, including scientific literature review, statistical analysis of milk and dairy consumption patterns, and a pilot marketing survey to understand consumer perceptions and behavior. The results suggest that Spirulina can bring significant benefits to dairy products by improving nutritional value, offering a competitive marketing advantage, and aligning with consumer priorities related to health and environmental responsibility. Trends indicate a shift towards higher-value dairy products, though the unique flavor profile of Spirulina may pose acceptance challenges. Consumer education about the environmental and health benefits of Spirulina could foster greater acceptance. This integration of Spirulina in dairy products represents a promising step towards more sustainable, health-conscious alternatives in the food market.

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