Samoa is currently experiencing a nutrition transition, characterised by a shift from nutrient-dense traditional foods towards ultra-processed Westernised foods. This has coincided with a rising burden of diet-related disease and micronutrient deficiency among youth(1). Traditional seaweeds or “limu”, including Caulerpa racemosa and Halymenia sp., are nutrient-rich, environmentally sustainable and culturally significant foods with the potential to improve diet quality in Samoa(2). However, young Samoans report the lowest seaweed intake of any age group, raising concern for future environmental and health outcomes. Presently, research on Samoan youth and seaweed remains limited, though sensory appeal and emotional connection are known drivers of consumption in other youth populations. This study aimed to be the first to assess the current consumption practices and motivations of Samoan youth and explore the sensory and emotional responses toward novel seaweed products. A cross-sectional observational study was conducted using a mixed-method approach with participants aged 15-21 years across four schools in Samoa’s capital city, Apia (two high schools, one trade school, one university). A 26-item enumerator-assisted questionnaire captured demographics, consumption behaviours and motivations, alongside a tasting panel of four seaweed products co-designed with the local community, including one traditional recipe (Fresh Caulerpa) and three novel recipes (Limu Fritters, Halymenia Sauce, Seaweed Salt). Sensory response was measured using an adapted hedonic scale and emotional response was assessed using an innovative tool known as the Emoji Pair Questionnaire (EPQ)(3). Data were analysed using non-parametric statistical tests and qualitative content analysis. Of 198 participants who commenced the survey, n = 187 were included (mean age 16.8 years, female n = 118). Over 90% had previously consumed seaweed, though consumption remained infrequent (7% weekly, 55% monthly). Health, tradition and the environment were identified as key motivators for consumption, with health ranked most important (72.1%), tradition ranked second most important (64.1%) and environmental consideration influential for 59.3% of participants. Of the four seaweed products trialled in the study, the novel recipe of Limu Fritters was significantly favoured across all sensory domains (p < 0.001), while the traditional dish of plain Caulerpa remained the second most preferred product reflecting the influence of familiarity and tradition on consumption behaviours. There was no significant difference between gender and age across all measures. Emotional responses to all seaweed products were predominately within the Activation/Pleasure region of the EPQ, indicating that consumption was associated with enjoyment beyond tradition or nutritional value alone. These findings suggest that although current seaweed consumption is low, motivation for consumption among Samoan youth remains high. The positive sensory and emotional responses elicited by the introduction of novel seaweed products highlight their potential to support sustainable nutrition strategies that increase traditional food consumption, strengthen food sovereignty and improve diet quality among Samoan youth.