New Survey Reveals Growing Acceptance for Seafood Sidestream Products

A recent survey conducted by Nordic seafood technology company Hailia demonstrates a notable shift in consumer attitudes towards food derived from seafood sidestreams. Over 1,500 respondents from the UK, Sweden, and Germany participated, revealing that 74% of them regard sidestream-based products positively or neutrally. This signifies a potential avenue for growth among seafood processors and manufacturers looking to optimize underutilized raw materials.

Consumer Readiness for Sidestream Integration

As European consumers increasingly embrace food products from seafood sidestreams, the survey indicates that the common barrier of consumer acceptance may be fading. Younger individuals aged 24-34, particularly those residing in urban settings and possessing higher education levels, show the strongest enthusiasm. This demographic’s readiness to incorporate such products points towards opportunities in mainstream culinary formats, including ready meals, workplace catering, and quick-service dining.

Survey Insights: UK, Sweden, and Germany

Responses from both Sweden and the UK reveal a robust approval for sidestream food products, with 58% and 55% of respondents viewing them positively. Meanwhile, German consumers display slightly more skepticism, with 49% reacting favorably. Notably, only 19% express negative sentiments regarding these products. For food processors facing increasing pressures to enhance yield, mitigate waste, and fulfill sustainability ambitions, these insights underline a promising shift towards broader acceptance of innovative seafood solutions.

Preferred Applications of Sidestream Products

The study also explored potential applications for sidestream products, with a significant number of respondents suggesting their inclusion in ready meals, quick-service restaurants, and workplace cafeterias. Home cooking enthusiasts also indicated a willingness to incorporate these ingredients, demonstrating their versatility in both consumer-focused offerings and B2B ingredient applications. A remarkable 59% of surveyed individuals expressed a positive attitude towards the use of sidestream-based products in lunch catering.

Benefits and Consumer Concerns

Among the advantages cited by respondents were sidestream products as alternative protein sources and their ability to make fish consumption easier in everyday diets. Additionally, the ethical and sustainable implications of utilizing more of each fish were highlighted. However, some consumers voiced concerns about these products being overly processed or “artificial.” In reality, the production process resembles standard food preparation methods—refining, mixing, and cooking, similar to the preparation of staples like meatballs or falafel.

Building Trust and Awareness

“We see clear signals that consumers are open to incorporating these products into their daily lives, but transparency is essential to building lasting trust,” notes Michaela Lindström, CEO of Hailia. She emphasizes that sidestreams are managed with the same quality standards as traditional fillets, and the production involves familiar culinary techniques. “When people understand this process, their hesitation tends to dissipate,” she adds.

Demographics and Regional Variations

The survey indicated that positive attitudes are prevalent among younger groups, particularly those aged 18 to 34, as well as urban residents who frequently consume ready-made meals. Families with children, individuals with higher education, and environmentally conscious consumers also exhibited higher acceptance towards seafood sidestreams.

Country-Specific Trends

Diving deeper into regional differences, German respondents emphasized innovation and food quality, while those from Sweden prioritized sustainability and circular food systems. Conversely, UK consumers highlighted practical applications and protein sourcing as critical considerations.

Conclusion

The survey, conducted by Consumer Compass for Hailia during a two-week period in March 2026, featured 1,512 participants from the three nations. With a robust set of questions exploring consumer attitudes towards sidestreams, the findings present a promising outlook for seafood processors and food manufacturers open to embracing innovative food products.

Image Credit: Hailia