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

Table 2

Sample characteristics ().

Variable	Levels	GER (%) ()		FR (%) ()		NL (%) ()
		Sample	Population	Sample	Population	Sample	Population
Gender	Female	53	51	52	51	53	50
	Male	47	49	48	49	47	50
Age	18–29	18	21	19	24	24	24
	30–49	42	41	45	43	44	41
	50–64	40	38	36	33	32	34
Education^a,	Low	23		4		20
	Medium	48		50		20
	High	29		45		60
	Not (yet) graduated	—		2		1
City size	Village (up to 5,000 inhab.)	18		30		19
	Small town (up to 20,000 inhab.)	20		19		23
	Medium-sized city (20,000 to 100,000 inhab.)	23		29		32
	Big city (100,000 inhab. and more)	39		22		25

No quota regarding education or city size sample; ^aeducation levels—low: up to prevocational education; medium: secondary vocational education and preuniversity education; high: university degree; inhab. = inhabitants.