scholarly journals Folk Motifs as a New trend in Foods and Beverages Packaging Design

2019 ◽  
Vol 12 (41) ◽  
pp. 34-47
Author(s):  
Malgorzata A. Jarossová ◽  
Jana Gordanová
Keyword(s):  
Food Products ◽  
Structured Interview ◽  
Alcoholic Beverages ◽  
Packaging Design ◽  
Food And Beverages ◽  
Sales Process ◽  
Self Service

Abstract As the number of self-service stores grows, the sales process is also changing, and the salesperson’s ability to influence the customer during his purchase is lost. This function is taken over by the packaging of goods whose task is to sell itself. The aim of the article is to present and characterize examples of selected Slovak food and beverages packaging, on which manufacturers have introduced Slovak folk motifs and specify what factor influenced manufactures to use it. This article is divided into two parts. In the first part, we present examples of folk motifs on the packaging of selected Slovak food products and alcoholic beverages. In the second part of this article, we presented the results of a structured interview with 4 managers which introduced on the Slovak market food and beverages packaging with folk motifs. The reason of application of folk motifs on packaging was that employees from this these companies are associated with folklore, patriotism and traditions. They honour the traditions of Slovak ancestors and Slovak country and are glad that the time has come when culture and traditions are preferred and supported. Companies sell Slovak products and therefore Slovak folk motifs are listed on packages their products.

scholarly journals The Influence of Bottle Design on Perceived Quality of Beer: A Conjoint Analytic Study

Beverages ◽  
2020 ◽  
Vol 6 (4) ◽  
pp. 64
Author(s):  
Styrmir Gislason ◽  
Simon Bruhn ◽  
Alexander M. Christensen ◽  
Mikkel T. Christensen ◽  
Mette G. Hansen ◽  
...  
Keyword(s):  
Online Survey ◽  
Consumer Preferences ◽  
Perceived Quality ◽  
Alcoholic Beverages ◽  
Product Evaluations ◽  
Packaging Design ◽  
Two Factors ◽  
Color Scheme ◽  
Key Aspects ◽  
Design Factors

Research on the influence of packaging on consumer perception of beer and other alcoholic beverages suggest an important role in capturing consumers’ attention and generating expectations on perceived product quality, and in particular that color, bottle shape, and label design are key aspects. There is, however, a paucity of research looking at interactions between different aspects of packaging design. This is a topical issue given an increasingly saturated market where especially craft breweries strive for differentiation and brand recognition. Situated within this context, the present research used a conjoint analytic approach to investigate the effect of packaging design on consumer perceived quality and liking for beers. Beer images were designed to systematically vary in four design factors—label color, label shape, label complexity, and bottle shape—and evaluated in an online survey with a representative sample of Danish beer drinkers. Two of the design factors—label color and bottle type—significantly affected consumers’ product evaluations, whereas the other two factors did not. Post-hoc analyses of the main effects indicated that the combination of a “Bomber” bottle shape and a warm color scheme in the label as the optimal combination of design factors to maximize consumer preferences. Preference for the Bomber bottle was linked to a perceived premiumness associated with a preference for curvatures (as opposed to angularity), whereas the preference for warm colors was tentatively explained as due to crossmodal correspondences generating favorable sensory expectations for this color scheme.

scholarly journals Assessment and classification of food products as per health risks caused by chemical and microbiological contamination

2021 ◽  
pp. 57-67
Author(s):  
O.G. Bogdanova ◽  
◽  
O.A. Molchanova ◽  
I.Yu. Tarmaeva ◽  
N.V. Efimova ◽  
...  
Keyword(s):  
Health Risks ◽  
Laboratory Data ◽  
Food Products ◽  
Alcoholic Beverages ◽  
Risk Category ◽  
Microbiological Contamination ◽  
Fish Products ◽  
Regional Market ◽  
Analysis Methodology ◽  
Research Goal

Our research goal was to reveal priority food products (FP) distributed on a regional consumer market as per health risks they caused for population. The research was accomplished with statistic, analytical, and mathematical procedures as well as using comparative analysis procedure. We analyzed laboratory data on sanitary-chemical and physical-chemical parameters collected over 2010–2019; our analysis revealed there were insignificant risks excluding FP contamination with nitrates. Special attention should be paid to microbiological contamination as overall parameters related to it remain steady over the compared 5-year periods. We also have detected unfavorable trends as average parameters have grown authentically over the last 5 years against 2010–2014 when it comes to fruit and vegetables, poultry, fish products, and alcoholic beverages with growth rates varying from 3.53 times to 1.44 times. Having accomplished all the necessary calculations, we established that in Buryatia, just as in the Russian Federation in general, there were no food products that could cause extremely high health risks. But at the same time, the examined regional market had certain differences from the overall Russian one. High health risks were caused by poultry and it was not the case in the country in general. Bakery, confectionary, and fish products that caused high health risks in the country as a whole caused only significant risks in the region. Milk products also were assigned into a high risk category. We performed complex assessment and classified FP as per their quality and safety using health risk analysis methodology; it allowed us to determine priorities resulted from microbiological contamination of poultry and this fact is vital for population health in Buryatia.

scholarly journals ROMANIAN BRAND NOTORIETY AMONG YOUNG PEOPLE

2016 ◽  
Author(s):  
Laura Catalina Timiras
Keyword(s):  
Young People ◽  
Food Products ◽  
Consumer Electronics ◽  
Alcoholic Beverages ◽  
Brand Awareness ◽  
Personal Hygiene ◽  
Product Categories ◽  
Cleaning Products

Based on the results of a direct research conducted in April 2016 among students of the Faculty of Economic Sciences of the Vasile Alecsandri University of Bacau, this paper highlights the notoriety of Romanian brands in general, as well as for product categories: food products and alcoholic beverages, cosmetics and personal hygiene products, cleaning products, clothing, footwear, consumer electronics and cars. The research was conducted on a sample of 100 respondents aged between 18-30, having an exploratory character. We studied unaided brand awareness, respondents being asked to indicate the top three brands that come to their mind for each evaluated product. The results of the study revealed the most recognized Romanian brands on the investigated sample, both in terms of known brand enunciation among the top three, and as first nominations made (Top-of-mind awareness).

scholarly journals Branding Halal: A Delicate Balance

ICR Journal ◽  
2019 ◽  
Vol 10 (2) ◽  
pp. 283-287
Author(s):  
Marco Tieman
Keyword(s):  
Food Products ◽  
Alcoholic Beverages ◽  
Processed Food ◽  
Market Place ◽  
Delicate Balance ◽  
Muslim Countries ◽  
Production Processes

Traditionally, halal status has been assumed for all non-pork food products and non-alcoholic beverages available in Muslim countries. Halal certification bodies changed this precept, however, by issuing halal certificates for processed food, beverages, and non-food products based on an assessment of ingredients used and production processes. This allowed brand owners to place a halal logo on their products or outlets. The result has been that halal-certified products are available in the market place but, at the same time, there is a greater diversity of halal logos due to the presence of imported products sold by retailers.

scholarly journals Pengaruh Visual Packaging Design (Warna, Bentuk, Ukuran) dan Packaging Labeling (Komposisi, Informasi Nilai Gizi, Klaim) terhadap Purchase Intentions Produk Makanan dan Minuman dalam Kemasan di Jakarta

2021 ◽  
Vol 5 (1) ◽  
pp. 66
Author(s):  
Elfa Karin Parassih ◽  
Eko Harry Susanto
Keyword(s):  
Purchase Intention ◽  
Product Information ◽  
Scientific Evidence ◽  
Linear Regression Analysis ◽  
Food Products ◽  
Purchase Intentions ◽  
Significance Level ◽  
Packaging Design ◽  
Packaged Food ◽  
Research Period

This study aims to determine the effect of visual packaging design consisting of color, shape, and size and packaging labeling consisting of composition, nutritional value information, and claims on purchase intention of pre-packaged food products. The method used is a descriptive method with a quantitative approach. The research period was conducted in April 2020 with 200 respondents using linear regression analysis. The results of this study indicate that visual packaging design and packaging labeling significantly influence the purchase intention of packaged food products at a significance level of 0.05. The regression equation that is formed from the results of this study is Y = 3.487 + 1.323X1 + 0.677X2. Companies can focus more on developing packaging designs and delivering product information such as information on composition, nutrition, and product claims accompanied by scientific evidence. Penelitian ini bertujuan untuk mengetahui pengaruh visual packaging design yang terdiri atas warna, bentuk, dan ukuran serta packaging labeling yang terdiri atas komposisi, informasi nilai gizi, dan klaim terhadap purchase intention produk makanan dan minuman dalam kemasan. Metode yang digunakan adalah metode deskriptif dengan pendekatan kuantitatif. Periode penelitian dilakukan pada bulan April 2020 dengan responden sebanyak 200 orang. Penelitian ini menggunakan analisis regresi linear. Hasil dari penelitian ini menunjukkan bahwa visual packaging design dan packaging labeling secara signifikan berpengaruh terhadap purchase intention produk pangan dalam kemasan pada level signifikansi 0.05. Persamaan regresi yang terbentuk dari hasil penelitian ini adalah Y = 3,487 + 1,323X1 + 0,677X2. Perusahaan dapat lebih fokus dalam pengembangan desain kemasan dan penyampaian informasi produk seperti informasi komposisi, nutrisi, dan klaim yang bertanggung jawab disertai dengan bukti-bukti ilmiah.

Economically Motivated Adulteration (EMA) of Food: Common Characteristics of EMA Incidents

2013 ◽  
Vol 76 (4) ◽  
pp. 723-735 ◽  
Author(s):  
KAREN EVERSTINE ◽  
JOHN SPINK ◽  
SHAUN KENNEDY
Keyword(s):  
Food Safety ◽  
Infant Formula ◽  
Large Scale ◽  
Disease Outbreaks ◽  
Food Products ◽  
Alcoholic Beverages ◽  
Detection Methods ◽  
Health Concern ◽  
Food Fraud ◽  
Alternative Ingredients

Economically motivated adulteration (EMA) of food, also known as food fraud, is the intentional adulteration of food for financial advantage. A common form of EMA, undeclared substitution with alternative ingredients, is usually a health concern because of allergen labeling requirements. As demonstrated by the nearly 300,000 illnesses in China from melamine adulteration of infant formula, EMA also has the potential to result in serious public health consequences. Furthermore, EMA incidents reveal gaps in quality assurance testing methodologies that could be exploited for intentional harm. In contrast to foodborne disease outbreaks, EMA incidents present a particular challenge to the food industry and regulators because they are deliberate acts that are intended to evade detection. Large-scale EMA incidents have been described in the scientific literature, but smaller incidents have been documented only in media sources. We reviewed journal articles and media reports of EMA since 1980. We identified 137 unique incidents in 11 food categories: fish and seafood (24 incidents), dairy products (15), fruit juices (12), oils and fats (12), grain products (11), honey and other natural sweeteners (10), spices and extracts (8), wine and other alcoholic beverages (7), infant formula (5), plant-based proteins (5), and other food products (28). We identified common characteristics among the incidents that may help us better evaluate and reduce the risk of EMA. These characteristics reflect the ways in which existing regulatory systems or testing methodologies were inadequate for detecting EMA and how novel detection methods and other deterrence strategies can be deployed. Prevention and detection of EMA cannot depend on traditional food safety strategies. Comprehensive food protection, as outlined by the Food Safety Modernization Act, will require innovative methods for detecting EMA and for targeting crucial resources toward the riskiest food products.

scholarly journals Nutrient profile of 23 596 packaged supermarket foods and non-alcoholic beverages in Australia and New Zealand

2015 ◽  
Vol 19 (3) ◽  
pp. 401-408 ◽  
Author(s):  
Cliona Ni Mhurchu ◽  
Ryan Brown ◽  
Yannan Jiang ◽  
Helen Eyles ◽  
Elizabeth Dunford ◽  
...  
Keyword(s):  
New Zealand ◽  
Energy Density ◽  
Meat Products ◽  
Saturated Fat ◽  
Food Products ◽  
Nutritional Composition ◽  
Health Claims ◽  
Alcoholic Beverages ◽  
Nutrient Profile ◽  
Packaged Food

AbstractObjectiveTo compare the nutrient profile of packaged supermarket food products available in Australia and New Zealand. Eligibility to carry health claims and relationship between nutrient profile score and nutritional content were also evaluated.DesignNutritional composition data were collected in six major Australian and New Zealand supermarkets in 2012. Mean Food Standards Australia New Zealand Nutrient Profiling Scoring Criterion (NPSC) scores were calculated and the proportion of products eligible to display health claims was estimated. Regression analyses quantified associations between NPSC scores and energy density, saturated fat, sugar and sodium contents.ResultsNPSC scores were derived for 23 596 packaged food products (mean score 7·0, range −17 to 53). Scores were lower (better nutrient profile) for foods in Australia compared with New Zealand (mean 6·6 v. 7·8). Overall, 45 % of foods were eligible to carry health claims based on NPSC thresholds: 47 % in Australia and 41 % in New Zealand. However, less than one-third of dairy (32 %), meat and meat products (28 %) and bread and bakery products (27·5 %) were eligible to carry health claims. Conversely, >75 % of convenience food products were eligible to carry health claims (82·5 %). Each two-unit higher NPSC score was associated with higher energy density (78 kJ/100 g), saturated fat (0·95 g/100 g), total sugar (1·5 g/100 g) and sodium (66 mg/100 g; all P values<0·001).ConclusionsFewer than half of all packaged foods available in Australia and New Zealand in 2012 met nutritional criteria to carry health claims. The few healthy choices available in key staple food categories is a concern. Improvements in nutritional quality of foods through product reformulation have significant potential to improve population diets.

The Importance of Packaging Design for the Chemistry of Food Products

2014 ◽  
Author(s):  
Giovanni Brunazzi ◽  
Salvatore Parisi ◽  
Amina Pereno
Keyword(s):  
Food Products ◽  
Packaging Design

scholarly journals Changes in consumer behavior on the market with food

2009 ◽  
Vol 57 (3) ◽  
pp. 173-178 ◽  
Author(s):  
Jana Turčínková ◽  
Jana Stávková
Keyword(s):  
Czech Republic ◽  
Consumer Preferences ◽  
Food Products ◽  
Fats And Oils ◽  
Added Value ◽  
Alcoholic Beverages ◽  
The Czech Republic ◽  
Consumer Expenditures ◽  
Total Milk ◽  
Near Future

Czech Republic has experienced significant changes on the market with food in last two decades. The paper presents summary of results of conducted analyses focusing on changes in levels of most important food categories, changes in consumer preferences, and suggests what trends we can expect in the near future. The analyses were based on date from Czech Statistical Office Yearbooks, EUROSTAT, INCOMA and GfK, and data from primary researches conducted on sample of total 2522 households in the Czech Republic through questionnaire researches in 2005, 2006 and 2007. The results show that in the Czech Republic, the ratio of expenditures for food out of total consumer expenditures is slowly decreasing and advances to (still lower) level typical for traditional EU countries. We have experienced growth of demand for products with higher added value; customers put more emphasis on perceived quality, longer durability and special product characteristics. Czech con­su­mers increase their consumption of vegetables and fruit, bottled beverages, wine and alcoholic beverages, cheese, they decreased their consumption of meat (in total), milk and potatoes, stagnation was typical for bakery products, sugar and fats and oils. Development in all social classes was very similar. For the future, we can expect growing interest for food products in smaller packages and targeted at specific needs, growing demand for food products with higher added value, consumption of food formerly unusual for the Czech, more frequent out-of-home eating, and growing differences between individual segments of social groups, mainly due to uneven income distribution.

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