From underutilized to innovative application: Exploring consumer acceptance of acidified and fermented sea fennel preserves in Italy

Halophytes, salt-tolerant plants that grow naturally or are partially cultivated in coastal ecosystems—especially in the Mediterranean basin—hold significant potential to enhance dietary diversity and promote sustainable food production. Among them, sea fennel ( Crithmum maritimum L. ), a relatively underutilized marine vegetable, is gaining recognition in the scientific community for its nutritional value and functional food properties. However, to date, very few studies have explored consumers’ preferences and overall acceptance of this plant. Furthermore, its limited consumption and low consumer awareness hinder the development and diffusion of its potential culinary applications. Therefore, this study aims to explore the acceptance of sea fennel among Italian consumers, particularly by comparing acidified and fermented sea fennel preserves. The findings reveal a clear preference for fermented sea fennel, indicating strong consumer acceptance of the traditional fermentation process when applied to this underutilized plant. However, no significant differences were observed across sociodemographic characteristics. Although the study is based on a local convenience sample, these preliminary insights offer valuable guidance for future research and product development. Promoting fermented sea fennel products could help expand their commercial value and gastronomic appeal. Future research should focus on developing strategies to increase consumer familiarity with fermented sea fennel, emphasizing its health benefits and versatile culinary applications.