Food Packaging Design Research Articles

"시네틱스 기법을 활용한 브랜드 강화 프레임워크 - 식품패키지 디자인 일러스트레션을 중심으로 -"

"시네틱스 기법을 활용한 브랜드 강화 프레임워크 - 식품패키지 디자인 일러스트레션을 중심으로 -"

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

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.

Shaping up: How package shape and consumer body conspire to affect food healthiness evaluation

Integrating research on human body shapes with studies of health cues in food package design, this research explores how food packages resembling humanoid shapes impact consumers’ evaluation of food healthiness. Adopting a self-referencing perspective, two studies show that packages resembling slim humanoid shapes lead to foods being evaluated as healthier, especially with female consumers whose bodily characteristics mark them as being not thin. Study 1 uses packages designed to mimic humanoid body shapes and shows that slimness effects depend on consumer gender and body mass index (BMI): The heuristic that slim packages contain more healthy foods is more pronounced with women and increasing BMI. Study 2 replicates these findings and offers process evidence for self-referencing as a mediator of the package slimness – healthiness evaluation. Together the findings highlight package shape as an important cue to food healthiness evaluation and aid marketers and designers in better matching packages to target audiences and products.

Aiding the Design of Innovative and Sustainable Food Packaging: Integrating Techno-Environmental and Circular Economy Criteria

Reducing food waste and increasing resource efficiency have become worldwide targets as highlighted by the United Nations Sustainable Development Goal 12 – Responsible consumption and production. Food packaging, in particular plastics-based, is a key component of food-related waste: packaging increases the amount of total waste, but also reduces potential food waste by protecting food products and prolonging their shelf life. Therefore, it is important that packaging is designed as to satisfy both technical and environmental criteria. Hence, this paper seeks to develop a decision-support framework and key metrics to aid development and selection of new innovative food packaging within a circular economy context. A set of indicators is proposed, integrating techno-environmental and circular economy criteria to help designers as well as food and packaging manufacturers develop more sustainable products. The methodology is illustrated through a prototype new plastic packaging developed as part of this project, considering its use for two types of product – raspberries and meat – as illustrative examples.

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

In the context of food packaging design, customization enhances the value of a product by meeting consumer needs. Personalization is also linked to adaptation, so the properties of the packaging can be improved from several points of view: functional, aesthetic, economic and ecological. Currently, functional and formal properties of packaging are not investigated in depth. However, the study of both properties is the basis for creating a new concept of personalized and sustainable product. In accordance with this approach, a 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, apples in this work, 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.

Research on Application of Nanomaterials in Food Packaging Design

Nowadays, food packaging is an indispensable part of food processing. In the process of food processing, food packaging can protect food from external biological, chemical and physical factors, and ensure the stability of food performance. With the increasing awareness of food safety and environmental protection, people pay more attention to the selection of packaging materials. Therefore, the application development of nanomaterials is increasing year by year. During the processing of food packaging materials, the addition of some nano-materials can improve the preservation effect and texture of the packaging materials to a certain extent, and can even effectively protect the nutritional components in food. This has great benefits for people's health. However, there are some safety problems in the application of nanomaterials. This paper summarizes the applications of nanomaterials in food packaging, the main detection techniques of nanomaterials, the problems of nanomaterials in food packaging, the safety evaluation of nanomaterials and the development of nanomaterials.

Food packaging design with different elements of the country of origin identification

The study aimed to assess the possibility of identifying the country of origin of a product by placing various cultural elements of a given country on their packaging. A quantitative research method was used to obtain primary data. 193 respondents from Slovakia took part in the study (71.5% women and 28.5% men). In the article, we describe the responses of respondents to 5 questions concerning: cultural elements on food packaging identifying the country of origin, respondents buying food products in packaging with cultural elements, reasons for not buying them, paying attention to the presence of cultural elements on some food packaging and the degree to which this packaging reminds respondents of Slovakia. The conducted research confirmed the authors’ assumptions that approximately 80% of all respondents would be willing to buy a product with a cultural motif on the product packaging (the percentage of men preferring these motifs was smaller than women, i.e. 72% compared to 80%)

Innovative Tools and Techniques as a Factor Supporting Small and Medium Enterprises in the Agri-Food Sector

The goal of the paper was to focus on the agri-food sector from a perspective of innovation. In the article, the current situation related to innovative tools and techniques identified in the agri-food sector was presented. The attention was focused on the benefits resulting from the application of innovative solutions in three areas: food safety, mechatronics, and packaging design. The empirical part of the paper includes a description and a summary of case studies on innovations implementations conducted within the framework of the Interreg I-CON project.

Cetylpyridinium bromide-modified montmorillonite as filler in low density polyethylene nanocomposite films

The development of clay polymer nanocomposites has been presented as an interesting alternative for design of new active food packaging materials. In this work, low density polyethylene (LDPE) nanocomposites with cetylpyridinium bromide (CPB) – modified montmorillonite (Mt) were developed. In a first stage, Mt. was modified with different CPB proportions based on cation exchange capacity (1:1 and 2:1), resulting in two different organoclays. These modified clays were hydrophobic and presented a good thermal stability that favored their capacity for extrusion to develop LDPE nanocomposites. Based on the incorporated organoclay, nanocomposite films showed important changes in morphology, and differences in mechanical properties, crystallinity, and gas permeability in comparison to polyethylene. All nanocomposites showed greater opacity than LDPE, however, their color changes did not exceed the visual perception limit. Finally, electrical conductivity (EC) measurements showed that CPB was able to migrate from the nanocomposite films to an aqueous food simulant. This behavior was dependent on the availably of free CPB in the matrix, its disposition in the organoclay and the organoclay distribution into the polymer matrix. These results highlight the migration of the surfactant from LDPE nanocomposites with Mt./CPB organoclays, making montmorillonite a potential surfactant carrier that increases compatibility and function in polymers allowing the generation of novel materials that could be used in the design of food packaging.

Realizing the End-of-life Considerations in the Design of Food Packaging

Inefficient collaboration between design and waste management is one of the primary reasons for increasing accumulation of packaging waste. Regarding the food-pack combination, the focus of packaging research is on food preservation as the environmental impact of discarded food is comparatively more than that of its packaging. Despite numerous research and development in the field of food packaging, the resulting designs normally perform as ‘envisioned’ until the product consumption stage, and its performance during actual end-of-life stages differs than the design predictions. The reason being that the regional factors and stakeholders for a waste management setup vary from case to case, that has not been considered yet during the design stage. The food packaging design process has the potential to assist designers in applying the latest research and developments to the practical implementation. However, food packaging design to facilitate material recovery with varying waste management considerations have not been addressed till date. In this work, the food packaging design process and the important factors that influence the design team while generating packaging designs, are studied. Further, the contextual end-of-life issues are categorically analyzed regarding food packaging design process and the emerging opportunities are explored. The necessary design and research strategies to facilitate contextual end-of-life considerations in the food packaging design process, are also proposed.

Antilisterial properties of PVOH-based films embedded with Lactococcus lactis subsp. lactis

The incorporation of lactic acid bacteria (LAB) in edible films and coatings has recently emerged as an innovative strategy to provide packaging films with new functionalities in order to ensure food quality and safety. In this work, bioactive films were made by incorporating Lactococcus lactis subsp. lactis in cast polyvinyl alcohol (PVOH) matrices, alone or blended with a small percentage of proteins, protein hydrolysates, or yeast extract, and the effect of incorporating them on the morphology and optical properties of the PVOH films was studied. Moreover, the viability of L. lactis in the films developed stored at 20 °C and 43.2% relative humidity for four weeks, and the antimicrobial activity against L. monocytogenes were determined.The thickness, color properties, and morphology of the films incorporating LAB and nutrients did not show significant differences compared with plain PVOH films, but moisture content increased slightly with nutrient incorporation. L. lactis remained viable for 4 weeks of storage, but viability depended on the matrix composition, being lower in plain PVOH films and higher in films supplemented with proteins, hydrolysates, or yeast extract. The highest antimicrobial activity was observed in PVOH matrices with hydrolyzed gelatin or casein, and the lowest in plain PVOH films. The growth of L. lactis was similar in all the films after incubation in contact with L. monocytogenes at 37 °C in liquid medium, regardless of the initial concentration. The films developed could be applied in the design of food packages with the purpose of inhibiting growth of L. monocytogenes.

A multi-level study of evaluation indices and weight comparison for food packaging designs

In this study, a packaging design evaluation system has been built based on the design attributes, functional attributes, psychological attributes, and social attributes by following the scientific, objective, dynamic, and operable design evaluation principles via literature reviews and the investigation and analysis of data. A questionnaire survey was used for the investigation of the indicators, factors, and weights of each level of the evaluation system. The research subjects include two different populations consisting of 80 designers and 100 consumers respectively. The results also suggested that during the process of carrying out design evaluation on the packaging of different product categories or object populations, an operator is required to control his/her own subjective perception experiences. It is advised to evaluate the effectiveness of each index of the inspection evaluation system and consider the weight of each index comprehensively by integrating other factors so as to guarantee the accuracy of this evaluation.

Perceptions of older consumers regarding food packaging as a prerequisite for its improvement: A case study of Polish market

AbstractIn many societies, the scale of demographic change associated with increased longevity has the potential to influence the market for consumer goods. As a result, continuous improvement in packaging design that takes into account the needs of older people should become an important challenge for both packaging producers and product manufacturers. Due to the fact that there is limited research concerning the design of food packaging for older people, the aim of the study was to identify the expectations of this group of consumers in this respect. Milk packaging was selected as a model subject of study. Factors influencing older consumers and their buying patterns when purchasing milk have been thoroughly examined. The research was conducted among people over the age of 60 with the use of three methods: a questionnaire (600 subjects), an in‐depth interview (60 subjects) and eye tracking (30 subjects). The results of the study show that older consumers have specific preferences regarding packaging type and design. When considering milk packaging, for example, they prefer glass bottles, simple graphics and font and subdued colours. They most frequently look for information concerning the product's expiration date, its producer's name and its composition. Eye tracking revealed that the older the consumers are, the more problems with finding expiration date they have. The time required to find such information, however, strongly depends on where exactly the expiration date is printed on the packaging. The preferred place in this case is the top of the bottle. Older consumers identify product's brand with the name of the producer. Moreover, the absence of the term ‘ingredients’: on the milk packaging oftentimes causes confusion among older people, who are concerned about potential food additive content.

How Strong Is Your Coffee? The Influence of Visual Metaphors and Textual Claims on Consumers' Flavor Perception and Product Evaluation.

This study investigates the relative impact of textual claims and visual metaphors displayed on the product’s package on consumers’ flavor experience and product evaluation. For consumers, strength is one of the most important sensory attributes of coffee. The 2 × 3 between-subjects experiment (N = 123) compared the effects of visual metaphor of strength (an image of a lion located either on top or on the bottom of the package of coffee beans) and the direct textual claim (“extra strong”) on consumers’ responses to coffee, including product expectation, flavor evaluation, strength perception and purchase intention. The results demonstrate that both the textual claim and the visual metaphor can be efficient in communicating the product attribute of strength. The presence of the image positively influenced consumers’ product expectations before tasting. The textual claim increased the perception of strength of coffee and the purchase intention of the product. The location of the image also played an important role in flavor perception and purchase intention. The image located on the bottom of the package increased the perceived strength of coffee and purchase intention of the product compared to the image on top of the package. This result could be interpreted from the perspective of the grounded cognition theory, which suggests that a picture in the lower part of the package would automatically activate the “strong is heavy” metaphor. As heavy objects are usually associated with a position on the ground, this would explain why perceiving a visually heavy package would lead to the experience of a strong coffee. Further research is needed to better understand the relationships between a metaphorical image and its spatial position in food packaging design.

The Evaluation of Aesthetic Values on the Two-Dimensional Visual Design Structure: Food Packaging Design

The evaluation of aesthetics is often decoded as a subjective subject matter. Precisely, different respondents from diverse backgrounds may evaluate and own a different level of aesthetic evaluation. In addition, the presence of diverse design angles and perspectives are also inclined to produce contrasting evaluation from the viewers. As a pre-requisite, What do I prefer the most? and What am I looking for? are usually the essential questions posed by consumers with respect to the food packaging design. In particular, there are various design elements on a food packaging, which are devised according to the preferred visual cues. Then, these visual cues are perceived by the users of a particular product. Since previous studies revolved around packaging design and the end-users matter, this study aims to examine the impact of visual design elements toward people with design sensitivity. Also, there are numerous studies that have investigated the marketing values of small medium enterprise (SME) food products in Malaysia. However, this paper offers a concrete rationalisation by presenting evidence of a theoretical framework and highlights the relationship with people who have design sensitivity background. In general, the findings of this study can potentially contribute to the industry players in the form of managerial implications: packaging and Wacana Seni Journal of Arts Discourse. Jil./Vol.17. 2018 140 graphic designers, product designers and the SME food producers. Comprehensively, this study discovered that individual differences may function as moderating variables that affect the product aesthetic evaluation with regards to the two-dimensional packaging design and its design elements. For instance, the implementation of mixed method approach, which involves two phases of studies has resulted in the qualitative findings in Phase 1. Based on the findings, it was ascertained that a few principles were affected by the subject of individual differences in appraising aesthetics. Specifically discussed in this paper is the result obtained from the first phase

The empowerment of sustainable design in food packaging as designer responsibilities

The purpose of this paper is emphasized on the empowerment of sustainable design in providing the dual function of a food packaging. Which can extend the life of paper, cardboard, plastic, aluminum foil so as to reduce the contribution of waste on earth. The methodology used in this research is using qualitative research. With the main approach taken on the layout of the packaging design, the approach that relies heavily on the data in the form of packaging design. For the process of observation, the authors should compare with the forms of food packaging designs that are contained in the diversity of food packaging types from products outside Indonesia. The purpose of this study is also intended as a recommendation through observation of data interviews and survey related products. Conclusion through material exploration, packaging structure exploration, efficient exploration of ink usage and packaging usage patterns.

Framework for analyzing the effects of packaging on food loss reduction by considering consumer behavior

In this study, we developed a framework to analyze the effects of highly functionalized packaging on food loss reduction by considering consumer behavior. The framework consists of two analyses. The first is a trade-off analysis to identify the balance between increased impacts caused by highly functionalized packaging and reduced impacts associated with food loss reduction. A novel indicator, the break-even rate of food loss, is defined to quantify the minimum food loss reduction required to recover the life cycle environmental impacts associated with the production of highly functionalized packaging. The second is a consumer behavior scenario analysis to evaluate variations in environmental impacts caused by the lifestyle and food consumption preferences of consumers. To verify the effectiveness of the framework, we conducted a case study of ham products marketed in Japan. In this case, two high functionalizations were selected to be reducing the product content volume and extending the product expiration date, compared with those of conventional packaging. The result indicated that high functionalization reduced food losses for some scenarios where people consume small quantities and discard food after the expiration date. Life cycle environmental impacts decreased as a result of food loss reduction except for the scenario where the food loss reduction was less than the calculated break-even rate of food loss. Thus, the framework can evaluate the effects of packaging on the food losses and environmental impacts for different consumer behaviors. The case study demonstrated the effectiveness of the framework to support the design and planning of food packaging for the reduction of environmental impacts and food losses.

Touch-flavor transference: Assessing the effect of packaging weight on gustatory evaluations, desire for food and beverages, and willingness to pay.

Product packaging serves a number of distinct functions and influences the way in which consumers respond to various product offerings. The research reported here examines whether the haptic characteristics of a non-diagnostic product packaging cue, namely its weight, affects the response of consumers. This article reviews existing research on haptic transference and proposes a conceptual framework to explore how the weight of product packaging affects the flavor of the food or beverages, and, in turn, consumers’ desire for consumption and willingness to pay. Two studies demonstrate that an increase in packaging weight affects both desire and willingness to pay for the product. These effects are serially mediated by perceived flavor intensity and overall flavor evaluation. Based on these insights, implications for the design of food and beverages packaging are discussed.

Perspectives on food packaging design

Abstract

Nudging food into a healthy direction: The effects of front-of-pack implicit visual cues on food choice

Abstract This study investigated the effects of implicit visual cues on food package design on visual attention and subsequent decision-making. Forty-two participants chose between two target or two filler products while their eye movements were measured with eye tracking. Target stimuli were identical soups with labels varying in shape, angularity and orientation inserted at the top right of the packages. Results showed that packages with upward-rounded labels were chosen most often, followed by downward-rounded, upward-angular and downward-angular labels. Participants looked at both packages for 85 per cent of the time, whereas the labels were only fixated on for 14.8 per cent of the time. Hence, people did not necessarily look at the labels in order to make a decision about which product to choose. This research showed that differently shaped labels affected subsequent decision-making when implemented in the peripheral parts of product packs. Interestingly, there was a general preference bias for upward-rounded labels on front of pack. Therefore, presenting upward-rounded labels peripheral on pack may serve as a useful nudge to actively guide people’s behaviour towards a healthier direction.