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

Abstract

The world population is steadily growing and the demand for protein increases along with it, yet our planetary resources are finite. Spirulina (Arthrospira platensis) is an underutilized protein source suitable for human nutrition, and little is known about the use of spirulina as a food and the associated consumer opinion. New product development (NPD) requires early and active participation of consumers for the success of new products; therefore, a mixed method approach was applied to conceptualize (sensory profiling of spirulina extrudates and expert interviews) and then evaluate consumer’s willingness to try (consumer survey) three innovative products: pasta filled with spirulina, maki-sushi filled with spirulina, and spirulina jerky. To evaluate the consumer orientation towards novel, spirulina-based products, 1035 consumers from three countries (GER, n=348; FR, n=337; NL, n=350) were surveyed regarding their hedonic opinion about these concepts. A photo of each product was systematically accompanied by a benefit description covering health, sustainability, or innovation. Each consumer sequentially evaluated three combinations thereof (Latin square design). A multilevel model was used to analyze consumers’ responses regarding novelty, interest, overall liking, and expected flavor liking. Overall, spirulina-filled pasta was identified as the most preferred product. Mediation analysis revealed that this could be partly explained by familiarity with products in that category (i.e., pasta more than sushi and jerky). In conclusion, all spirulina product concepts would work equally well, if pasta, sushi, and jerky were similarly familiar to the target consumer population. All tested benefits were equally accepted with each product, with the exception that spirulina jerky would have to be marketed as being innovative. Country differences can be neglected.

Are mixed meat and vegetable protein products good alternatives for reducing meat consumption? A case study with burgers

“…Visual stimuli for assessing consumers' expected liking and purchase intention for food products have been used in a number of previous studies. Some examples are photographs of dishes prepared with spirulina ( Grahl et al., 2018 ), photographs of commercial Maroilles cheese packs ( Nacef et al., 2019 ) or photographs of commercial hazelnut spread packs ( Spinelli et al., 2015 ).…”

Isolation of Industrial Important Bioactive Compounds from Microalgae

“…While, Siva Kiran et al [ 81 ] reported that the protein content in Spirulina is higher compared to other foods such as milk, chicken, beef, and some plants. In food application, Spirulina and Chlorella or its protein were incorporated in various types of food, such as milk-based products, bread, biscuits, instant noodles and pasta to produce protein-enriched functional food [ 82 , 83 , 84 , 85 ].…”

A review on microalgae cultivation and harvesting, and their biomass extraction processing using ionic liquids

“…Microalgae are one of the protein-rich crops, where their protein yield is said to be comparable to the protein yield of conventional protein sources such as soy, milk, and animal meat. Spirulina has been cultivated and marketed in the form of tablets and pills as protein supplements for human consumption [2]. The crude extract of T. suecica was reported to contain proteins with emulsification, foaming, and gelation properties which may open up a variety of application options in food industry [112].…”

“…Microalgae species have provided a limitless opportunity for being utilized in different sectors for the benefits of mankind [1]. Human has cultivated microalgae such as Spirulina for their nutritive properties [2]. Besides, microalgae contain various valuable bioactive compounds which can be derived from their cells, including lipids, proteins, carbohydrates, carotenoids, and vitamins.…”