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

Table 3

Novelty, interest, overall liking, and expected flavor liking as a function of experimental factors product and benefits controlled for position (presentation order) and country (M1).

		Novelty		Interest		Overall liking		Expected flavor liking
Fixed effects	df, 3093
Position	1	37.03	0.001	15.69	0.001	18.67	0.001	5.12	0.024
Country	2	49.19	0.001	7.14	0.001	2.66	0.070	0.24	0.786
Product	2	34.98	0.001	134.30	0.001	135.50	0.001	130.93	0.001
Benefit	2	2.00	0.136	5.24	0.005	6.99	0.001	7.53	0.001
Product ∗ benefit	4	2.15	0.072	3.71	0.005	1.74	0.138	1.90	0.108