Consumer-Oriented Product Development: The Conceptualization of Novel Food Products Based on Spirulina (Arthrospira platensis) and Resulting Consumer Expectations

Figure 3

Novelty, interest, overall liking, and expected flavor liking measured on a 9-point scale as a function of product and benefit. Scales: (a) novelty (“not at all novel” (1) to “very novel” (9)), (b) interest (“not at all interesting” (1) to “very interesting” (9)), (c) overall liking (“dislike extremely” (1) to “like extremely” (9)) and (d) expected flavor liking (“very bad” (1) to “very good” (9)). Values depicted are marginal means derived from M1.

(a)

(b)

(c)

(d)