Fresh food packaging design: A requirement driven approach applied to strawberries and agro-based materials

2013 ◽  
Vol 20 ◽  
pp. 288-298 ◽  
Author(s):  
Thibaut Cagnon ◽  
Aurore Méry ◽  
Pascale Chalier ◽  
Carole Guillaume ◽  
Nathalie Gontard
Keyword(s):  
Food Packaging ◽  
Packaging Design ◽  
Fresh Food

scholarly journals Custom Design of Packaging through Advanced Technologies: Case of Study Applied to Apples

2019 ◽  
Author(s):  
Lucía Rodríguez-Parada ◽  
Pedro F. Mayuet ◽  
Antonio J. Gámez
Keyword(s):  
Food Packaging ◽  
Design Procedure ◽  
Packaging Design ◽  
Advanced Technologies ◽  
Fresh Food ◽  
Custom Design ◽  
Formal Properties ◽  
Design Customization ◽  
Competitive Products

In the context of food packaging design, customization enhances the value of a product by meeting the needs of the consumer. Personalization is also linked to adaptation. This makes it possible to improve the properties of the packaging from various points of view: functional, aesthetic, economic and ecological. Currently the functional and formal properties of packaging are not investigated among themselves, however the study of both properties are the basis for creating a new concept of personalized and sustainable product. In accordance with this approach, the conceptual design procedure of packaging with personalized and adapted geometries based on the digitization of fresh food is proposed in this work. This study is based on the application of advanced technologies for the design and development of food packaging, in this case apples, in order to improve the quality of the packaging. The results obtained show that it is possible to use advanced technologies in the early stages of product design in order to obtain competitive products adapted to new emerging needs.

Transparent choices: communicating packaged food content to children

2017 ◽  
Vol 16 (1) ◽  
pp. 57-74 ◽  
Author(s):  
Meaghan Brierley ◽  
Charlene Elliott
Keyword(s):  
Information Needs ◽  
Food Packaging ◽  
Food Choices ◽  
Thinking Skills ◽  
Critical Thinking Skills ◽  
Healthy Foods ◽  
Children’S Perspectives ◽  
Packaging Design ◽  
Food Content ◽  
Packaged Food

Focusing on how children make food choices, this article presents research to support efforts to meet children’s information needs when it comes to food packaging. Using focus groups, the authors examine children’s perspectives on ‘most healthy’ and ‘least healthy’ packaged food. Findings reveal that children understand whole foods as ‘healthy’ foods, use the Nutrition Facts label to guide their decisions, and interpret package visuals as literal descriptions of what a food contains. These findings provide evidence-based support to improve food packaging design regulations. Finally, the authors call for transparent visual communication strategies, which aim to improve the critical thinking skills of children, and provide a foundation for informed decision-making across a lifetime.

scholarly journals EVALUASI EYE TRACKING TERHADAP PERSEPSI WARNA DAN GAMBAR PADA PRIMARY DISPLAY PANEL KEMASAN

2021 ◽  
Vol 20 (1) ◽  
pp. 91-103
Author(s):  
Wirania Swasty ◽  
Arry Mustikawan ◽  
Moh. Isa Pramana Koesoemadinata
Keyword(s):  
Eye Tracking ◽  
Food Packaging ◽  
Decision Making Process ◽  
Data Recording ◽  
Literature Study ◽  
Packaging Design ◽  
Recording Process ◽  
Teenagers And Young Adults ◽  
Primary Display ◽  
Snack Products

 Home industry food packaging displayed on shelves in stores will compete with products from other brands that areplaced close together. In order to attract consumers’ attention and assist them in the purchasing decision-making process, packaging that has a competitive advantage is needed. This research is limited to the Primary Display Panel (PDP) packaging of home industry banana chips. In previous studies, the research used was quantitative, but this does not reveal the whole story. The data recording process can support “what” the participant looks at but does not reveal “why” they look at it. For this reason, this research is aimed to establish a broader understanding of what participants perceive of the packaging design seen using eye tracking methods and why it happened. This study uses qualitative approach. Thestudy consists of three phases: literature study, eye tracking data recording, and data processing and interviews analyzedusing content analysis. The result is colors and images are perceived to be the same by teenagers and young adults. There is no connection between likes and dislikes for colors/images with colors preference in choosing snack products. The results can be used by producers and packaging designers to create packages that generate consumer purchase interest.

Application of Shannon’s entropy-analytic hierarchy process (AHP) for the selection of the most suitable starch as matrix in green biocomposites for takeout food packaging design

BioResources ◽  
2020 ◽  
Vol 15 (2) ◽  
pp. 4065-4088
Author(s):  
H. N. Salwa ◽  
S. M. Sapuan ◽  
M. T. Mastura ◽  
M. Y. M. Zuhri
Keyword(s):  
Analytic Hierarchy Process ◽  
Food Packaging ◽  
Shannon’S Entropy ◽  
Rice Starch ◽  
Sago Starch ◽  
Analytic Hierarchy ◽  
Design Elements ◽  
Packaging Design ◽  
Shannon's Entropy ◽  
Hierarchy Process

Starch is a natural polymer and eligible for short-term, single-use food packaging applications. Nevertheless, different starches have different features and properties determined by their botanical plant origins. This paper presents an approach that combines Shannon’s entropy and the Analytic Hierarchy Process method to aid the selection process of starch as matrix in green biocomposites for takeout food packaging design. The proposed selection system ranks alternative starches in terms of the key design elements, i.e. strength, barrier property, weight, and cost. Shannon’s entropy established corresponding weight values for the indicators selected. Six starches: wheat, maize, potato, cassava, sago, and rice were appraised using gathered data from the literature to determine their suitability as a more sustainable option. This study found that sago starch obtained the highest priority score of 26.8%, followed by rice starch (20.2%). Sensitivity analysis was then carried out to further verify the results; sago starch was at the top rank for five of six different scenarios tested. The results showed that sago starch is the starch that can best satisfy the design requirements. Despite the results attained, the selection framework used could be enhanced with a more comprehensive attributes assessment and extensive dataset.

scholarly journals Decisions on Recycling or Waste: How Packaging Functions Affect the Fate of Used Packaging in Selected Swedish Households

2018 ◽  
Vol 10 (12) ◽  
pp. 4794 ◽  
Author(s):  
Helén Williams ◽  
Fredrik Wikström ◽  
Katarina Wetter-Edman ◽  
Per Kristensson
Keyword(s):  
Food Packaging ◽  
Consumer Behaviour ◽  
Decision Making Process ◽  
Life Cycle Assessments ◽  
Packaging Design ◽  
Verbal Responses ◽  
Explorative Study ◽  
Recycling Systems ◽  
Rich Data ◽  
Complex Matter

The intention of this paper is to learn more about why consumers choose whether or not to recycle, with special attention given to the functions of the packaging itself, in order to provide suggestions for improvements in packaging design, recycling systems and the environmental assessment of different packaging designs. The study focussed on ten households in Sweden that where motivated to participate in the study in order to gain an understanding of the complex matter of this decision-making process. The intention of implementing an interview-based qualitative study was to gain rich data and to reach beyond the respondents’ immediate verbal responses. The respondents were interviewed with open-ended questions, which were supported with pictures of packaging; additionally, their waste bins were examined. This explorative study suggests a set of obstacles that cause consumers to dispose of packaging relating to the functions of packaging. The different obstacles that determine whether or not packaging is recycled were organised according to three different themes: the attitude towards cleanliness, the effort required to clean and sort and uncertainties about the best environmental alternative. The different functions of packaging do in fact influence all of the identified themes and; therefore, influence the decisions consumers make with regards to the recycling of specific packaging. The identified packaging functions were easy to separate different materials, easy to separate different parts, easy to clean, easy to empty, easy to reseal, easy to compress and communication regarding recycling. Consumer behaviour with regards to specific packaging functions and recycling should be further investigated. It should also be considered for inclusion in design processes, to increase the chance of materials being recycled, and in food-packaging life-cycle assessments, to provide results that align more closely with reality.

scholarly journals Factor Analysis of Packaging Visual Design for Happiness on Organic Food—Middle-Aged and Elderly as an Example

2019 ◽  
Vol 11 (12) ◽  
pp. 3267 ◽  
Author(s):  
Jui-Che Tu ◽  
Hsing-Tzu Chang ◽  
Shu-Bei Chen
Keyword(s):  
Food Packaging ◽  
Organic Food ◽  
Differential Method ◽  
Visual Design ◽  
Survey Method ◽  
Visual Images ◽  
Middle Aged ◽  
Environment Friendly ◽  
Design Elements ◽  
Packaging Design

This study explored the visual images that affect middle-aged and elderly consumer groups in organic food packaging design, and summarized the happiness of visual design elements for organic food as a reference for design. This study used expert interviews, the KJ method to collect image vocabulary and select representative samples, and the Semantic Differential method (SD method) to evaluate the happiness image of organic food. Then, the questionnaire survey method was used to investigate the subjects’ attention regarding happiness in the visual design elements of organic food. This study adopted one-way ANOVA to understand the differences of consumers’ visual images for different organic food packages. The results show that the living patterns of the consumer groups in organic food packaging design can be classified into four groups. The “Self-actualization Group” thinks that happiness organic food packaging is healthy, reassuring, environment-friendly, healing, comfortable, and novel. The “Caring for Health Group” believes that happiness organic food packaging is healthy, reassuring, and environmentally friendly. The “Lohas Food Safety Group” believes that happiness organic food is packaged in a healthy, simple, and environment-friendly way. The “Extroverted Loyalty Group” believes that happiness organic food packaging is healthy, comfortable, professional, simple, environment-friendly, and novel.

Framework for Sustainable Food Packaging Design

2012 ◽  
Vol 26 (4) ◽  
pp. 187-200 ◽  
Author(s):  
Kaisa Grönman ◽  
Risto Soukka ◽  
Terhen Järvi-Kääriäinen ◽  
Juha-Matti Katajajuuri ◽  
Mika Kuisma ◽  
...  
Keyword(s):  
Food Packaging ◽  
Sustainable Food ◽  
Packaging Design

scholarly journals Silver nanoparticles in polymeric matrices for fresh food packaging

2016 ◽  
Vol 28 (4) ◽  
pp. 273-279 ◽  
Author(s):  
Marilena Carbone ◽  
Domenica Tommasa Donia ◽  
Gianfranco Sabbatella ◽  
Riccarda Antiochia
Keyword(s):  
Silver Nanoparticles ◽  
Food Packaging ◽  
Polymeric Matrices ◽  
Fresh Food

The appreciation of LED-based white light sources by Dutch and Chinese people in three application areas

2018 ◽  
Vol 51 (3) ◽  
pp. 353-372 ◽  
Author(s):  
X Tang ◽  
C Teunissen
Keyword(s):  
White Light ◽  
Food Packaging ◽  
Skin Tone ◽  
Packaging Material ◽  
Light Sources ◽  
Chinese People ◽  
Fresh Food ◽  
Dutch Study ◽  
Colour Gamut ◽  
Colour Rendering

The aim of this study was to evaluate differences in appreciation for LED-based white-light sources between Dutch and Chinese people, when used for the illumination of three applications: fresh food, packaging material and skin tone. Furthermore, the contribution of the CIE special and general colour rendering indices ( Ri and Ra), a colour gamut measure ( Ga), and chroma changes for specific test-colour samples to perceived attractiveness was investigated. Thirty-four Dutch and 36 Chinese people assessed the attractiveness of the object appearance, with paired comparison experiments, for seven light sources at two CCT settings, 3000 K (Dutch and Chinese) and 4000 K (Chinese only), and a range of Ra and Ga values. It was found that for illuminating fresh food and packaging material, most Dutch and Chinese participants preferred light settings with an increased colour gamut. In contrast to colour rendering indices, the chroma change for the strong red test colour sample could be used to predict object attractiveness, but the established equations were different per application and culture. There was no clear relation between objective measures and skin tone preference for the Dutch study. Finally, Chinese participants did not like an increase in red saturation at 3000 K, but they allowed an increase at 4000 K.

scholarly journals Perspectives on food packaging design

2017 ◽  
Vol 2 (2) ◽  
pp. 139-152
Author(s):  
Nicolas P. Maffei ◽  
Hendrik N. J. Schifferstein
Keyword(s):  
Food Packaging ◽  
Packaging Design
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