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

Table 5

Experimental factors product, benefit, country, and their interaction as moderators for the dependent variables novelty, interest, overall liking, and expected flavor liking (M3).

		Novelty		Interest		Overall liking		Expected flavor liking
Fixed effects	df, 3077
Position	1	36.48	0.001	14.76	0.001	18.11	0.001	4.39	0.036
Country	2	49.24	0.001	7.29	0.001	2.57	0.077	0.22	0.800
Product	2	37.22	0.001	135.93	0.001	136.55	0.001	131.10	0.001
Benefit	2	1.98	0.138	4.84	0.008	6.66	0.001	7.14	0.001
Product ∗ benefit	4	2.29	0.058	3.74	0.005	1.76	0.134	1.98	0.095
Country ∗ product	4	10.97	0.001	2.46	0.043	2.14	0.073	1.92	0.104
Country ∗ benefit	4	1.11	0.348	0.79	0.533	1.08	0.367	0.46	0.764
Country ∗ product ∗ benefit	8	2.77	0.005	0.85	0.561	0.85	0.559	1.28	0.249