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

<div>Novelty (9-point scale (“not at all novel” (1) to “very novel” (9))) as a function of product, benefit, and country (marginal means from M3).</div>

Journal of Food Quality

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Figure 5

Figure 5: Consumer-Oriented Product Development: The Conceptualization of Novel Food Products Based on Spirulina (<i>Arthrospira platensis</i>) and Resulting Consumer Expectations 

Figure 5 | Consumer-Oriented Product Development: The Conceptualization of Novel Food Products Based on Spirulina (Arthrospira platensis) and Resulting Consumer Expectations 