Coffee Packaging Research Articles

Fatores da embalagem de café orgânico torrado e moído na intenção de compra do consumidor

The effect of some of the characteristics of organic coffee packaging on the consumer’s intention to purchase was studied using conjoint analysis. Four factors, each having two levels, were chosen and considered, namely: price (high and low), color of the packaging (red and green), brand name (familiar and unfamiliar), and information about organic foods (with and without the terms environmental-friendly and free of agrotoxic chemicals). Sixteen hypothetical organic coffee bags were created following a complete factorial design, which were then evaluated by 144 consumers based on their intention to purchase. The data were analyzed using the clustering segmentation model. The familiar brand name positively affected the intention to purchase of 93% of the consumers. High-priced organic coffee packaging had a negative impact on all the participants’ intention to purchase. The color of the packaging had little impact on the consumers’ evaluation. Printed information about organic foods positively affected the intention to purchase of 79% of the participants, demonstrating that consumers want to find information about the product printed on its packaging.

Alternative coffee packaging: an analysis from a life cycle point of view

The amount of municipal waste related to food packaging systems, with respect to the whole mass of municipal waste, is ever increasing. For this reason, a selection of different packaging systems has to be made from the start of production not only to favour food conservation, but also to reduce packaging mass and increase the use of recyclables. This paper presents a comparison between impacts associated with alternative packaging systems on the supply of coffee, with the aim of showing how their values change depending on the materials and processes commonly in use. To compare impacts, Life Cycle Assessment methodology was considered. This approach, which is widespread use in many different production sectors, is defined in detail in the ISO 1404× norm.

Alternative coffee packaging: an analysis from a life cycle point of view

Alternative coffee packaging: an analysis from a life cycle point of view

Computing Multiple Sequence/Structure Alignments with theT‐Coffee Package

AbstractThe FASTA package provides a comprehensive set of similarity searching programs, similar to those provided by the BLAST package, and some additional programs for searching with short peptides and oligonucleotides that are not provided by BLAST. The FASTA programs work with a wide variety of database formats, including mySQL sequence databases. FASTA provides very accurate statistical significance estimates, and is more sensitive than BLASTN when comparing DNA sequences. These protocols describe how to use the FASTA programs to characterize protein and DNA sequences, using protein:protein, protein:DNA, and DNA:DNA comparisons.

Predictive mechanical performance evaluation of consumer food cans using stereolithography models

AbstractThe development of new metal food containers can be a technologically challenging and costly process. Understanding the interplay between the major design characteristics and requirements affecting the product's final structural capability is paramount to achieving an optimum design proposition. As a result, computer‐based simulation has been employed by industry to assess a container's performance under a variety of load conditions, including axial load and panelling of cans. In this paper, the feasibility of a new approach for addressing the effects of design parameters on the structural performance of containers under development is investigated. The evaluation methodology is based on structural testing of stereolithography‐built physical prototypes of a rigid metal container used for coffee packaging. It is shown that the experimentally obtained findings are in accordance to those resulting from computational simulation. This method can be used to support the development of existing and new metal containers. Copyright ©2003 John Wiley & Sons, Ltd.

The effect of new package design on product attention, categorization and evaluation

Deviations in well-known stimuli attract attention. Furthermore, deviations in the appearance of stimuli affect the way in which consumers categorize stimuli. Our experiment investigates the effect of the degree of deviation of coffee packages on consumers' attention and categorization. The stimuli are modified packages of the best known Dutch ground coffee brand. The first hypothesis described a positive relation between the attention that a package gets and the degree of deviation of its appearance. Based on the categorization literature, the second hypothesis stated that an O-relation exists between the degree of deviation of the package appearance and the evaluation of the product. The data from the experiment supported both hypotheses. The results suggest that when redesigning stimuli in marketing practice, for instance of products or packages, a trade-off has to be made between (a) the high attention getting value of discrepant stimuli and (b) their ability to transfer existing positive affects to new stimuli that resemble the existing products or packages in the product category.

Evaluation of Jaw Profile on Heat Sealing Performance of Metallised Flexible Packages

Different profiles of jaws are used in the Brazilian market for heat sealing flexible materials used in food packaging by heated bar. The objective of this study was to evaluate the influence of the jaw profile on the quality of the top and bottom heat seals of pouches made of biaxially metallized polypropylene/biaxially co-extruded polypropylene (BOPPmet/BOPPcoex) amd biaxially metallized polypropylene/low density polyethylene (BOPPmet/LDPE). These materials are traditionally used for snacks and ground coffee packages. Five jaw profiles were evaluated: one flat and four grooved, using lengthwise, crosswise at profiles 120 and 90° and inclined. The heat sealing temperature and time were optimized for the two packaging materials for all profiles. The sealing pressure was fixed at 40 lbf/in 2 . Heat sealing quality was evaluated through visual examination, integrity, tensile strength and drop testing. All the tests were done before and after transport simulation on the packages. BOPPmet/BOPP-coex 100 g snack packages and BOPPmet/LDPE 250g ground coffee packages were prepared under laboratory conditions. The transport simulation was done on these packages by placing them into paperboard boxes (for snacks) or kraft paper sacks (for ground coffee). The BOPPmet/BOPPcoex packages presented integrity problems for all the profiles tested. The best heat sealing, tensile strength, drop impact resistance and appearance were obtained with the crosswise 90 and 120° and inclined grooved profiles, therefore these profiles are the recommended ones for top and bottom heat sealing of snacks MOPP/met/ BOPPcoex packages. The flat profile had the worst performance among the ones that were studied. Heat sealing quality was not affected by the transport simulation, for all profiles. The BOPPmet/LDPE packages did not show integrity problems. However, the transport simulation reduced the heat sealing quality for all profiles. The crosswise 120 and 90° grooved profiles showed similar performance and they are the recommended ones for BOPPmet/LDPE packaging of ground coffee or any product of similar appearance and density. The inclined, lengthwise and flat profiles are not recommended for these applications.