Continued uncertainty about surimi seafood ingredients, product awareness and taste perceptions are preventing consumers from dropping it into their shopping baskets.

These are among the main conclusions of research commissioned by the Association of Genuine Alaska Pollock Producers (GAPP), which recently held a webinar to present the findings.

"There really needs to be more sensory testing with consumers to understand what are those different taste cues," said Brenda Hurley, executive vice president and managing partner at C + R Research, which helped conduct the research.