Snack Packaging Research Articles

How different goals drive attention: An interview study on how parental feeding goals influence the assessment of child-targeted food packaging cues

When making snack choices for children, parents are exposed to many child-targeted food packaging cues. This study aims to understand how different parental feeding goals (e.g. health versus fun versus taste) drive attention to these cues and how these cues help parents to make different snack choices. Qualitative interviews were conducted with 20 parents with at least one child between the ages of 3 and 12 years old. During the interviews, parents were primed with different feeding goals and asked to rank seven snack packages based on these goals. The interviews revealed three key takeaways regarding how parents consider snack packaging from a goal perspective. Firstly, packaging cues are interpreted (and thus used) differently when different feeding goals are salient. Secondly, cues are ignored when they do not offer valuable information for making goal-based assessments. Thirdly, when combining goals, parents either look for a combination of cues that fit their multiple goals, assess packaging based on a stepwise implementation of goals, or choose one dominant goal and rely on relevant packaging cues to rank snack packaging. This study widens the knowledge on how parental feeding goals can influence the food packaging choices parents make and the way in which they interpret packaging cues. The study can inspire policymakers by providing strategies to stimulate marketers to make the food environment healthier by steering consumers towards healthy food options and making these options more salient within environments where snacks are bought (e.g. supermarkets).

Laju perubahan kadar air dan vitamin c snack mi kering dalam kemasan dengan penambahan pasta bit sebagai sumber vitamin c

Noodle snacks are snacks made from fried noodles, which are fried with the addition of seasonings. To improve the nutritional balance of dry noodle snack foods, it is necessary to conduct research by adding beetroot paste as a natural coloring and source of vitamin C. The purpose of this study is to determine the value of consumer preference for noodle snacks with the addition of beetroots and the rate of decline in snack quality. Dried noodles in packaging with the addition of beetroot paste as a source of vitamin C. The study used two types of packaging material, namely PE plastic and aluminum. Average organoleptic test value of noodle snack with addition of beetroot paste to quality attribute: aroma = 4.40; color = 4.32; taste = 4.36; crunchy = 4.28. The rate of quality decline in aluminum packaging against the variable of moisture content and vitamin C followed the rate of zero-order kinetics, with the value of the rate of increase in moisture content = 0.152. Meanwhile, the rate of decrease in vitamin C was -0.102. The results showed that the addition of beetroot paste to the making of noodle snacks was acceptable to the panelists. The addition of beetroot paste also provides a better vitamin C content, which is 3.75 mg/100g. Beetroot snack packaging using aluminum provides a lower rate of reduction in water content and vitamin C content compared to the use of PE plastic packaging materials.

Co-design with parents and designers: developing packaging concepts for children

ABSTRACT Co-design enables relevant stakeholders to participate in the design process and has been employed to examine social issues. Although most previous studies have identified the benefits and characteristics of collaborative work with specific case studies, there is a dearth of research on the topic of how co-design can influence children’s snacking behaviour. Therefore, the aim of this study is to explore how co-design that involves parents and designers can be beneficial in the context of children’s unhealthy snack products. The primary data collection method involved a co-design workshop, followed by semi-structured interviews two months later. The findings show that one of the benefits of co-design is educating consumers on snack packaging that designers create to persuade them to buy unhealthy products. This study also suggests four packaging design strategies (information, affordance, fun and storytelling) that guide designers on how to make snack packaging for children. Furthermore, co-design with parents and designers has two characteristics: active consumer engagement and positive emotion creation. This study contributes to the co-design literature by providing insights into the benefits of collaboration between parents and designers and determining the attributes for healthy packaging for children.

Whether Children Aged 10-12 React to FOP Nutri-Score Labels on the Children’s Snack Packaging During the Period of Purchase in China

Numerous studies have found that there are many visual design elements on children's food packaging that influence children's tasty, including color, shape, font, size, material, and brand. In recent years, more and more research has found that the role of labeling in food packaging cannot be ignored and is increasingly influencing purchasing behavior to some degree. In addition, there is a gradual upward trend regarding labeling for the improvement of healthy dietary intake of children. This study aims to analyze whether front of packaging (FOP) nutrition labeling on children's snack packaging has a positive effect on the purchasing behavior in China.

Perempuan di Desa Wisata Hijau Bilebante terhadap Pariwisata Berkelanjutan


 
 Tourism is the main source of revenue for the people of Lombok Island, particularly in Desa Wisata Hijau Bilebante. This village may be found in the Central Lombok Regency of West Nusa Tenggara. Beautiful rice fields and various intriguing activities can be found at Bilebante Green Tourism Village. Furthermore, Bilebante Green Tourism Village provides a selection of distinctive snacks administered by women. The purpose of this study is to determine the role of women in the development of Bilebante Green Tourism Village for sustainable tourism. Women are vital to the village's development as local leaders and as key players in economic operations, environmental protection, cultural preservation, and social empowerment. In qualitative terms, the research methods used in this study are descriptive and verification. According to the findings of this study, women play an important role in the development of the village, not only as local leaders but also as key players in economic activities, environmental protection, cultural preservation, and social empowerment. Suggestions for the development of Bilebante Green Tourism Village include improving the cleanliness of homestays, using environmentally friendly snack packaging, and providing road markings to improve tourist safety.
 
 Keywords: tourist village, Bilebante green tourism village, sustainable tourism, role of women 
 
 

Pengaruh Penggunaan Media Kemasan Makanan Ringan Terhadap Kemampuan Membaca Permulaan Siswa Kelas I SD Inpres Tamattia

This type of research is experimental research in the form of Pre-Test Post Test Design, namely an experiment which in its implementation only involves one class as the experimental class without any comparison class (control class). The sampling technique used was a saturated sample, using the population as a sample, namely 20 students. Data collection techniques in this research used tests and observation. The data analysis used is descriptive data analysis and inferential data analysis. The results of inferential statistical analysis using the t-test formula show that the t value obtained is 10.52 with a frequency of dk = 20-1 = 19, at a significance level of 0.05, t table = 1.729. So, tcount > ttable or the null hypothesis (H0) is rejected and the alternative hypothesis (H1) is accepted. This means that the use of snack packaging media influences initial reading ability in class I Indonesian language subjects at SD Inpres Tamattia, West Bajeng District, Gowa Regency.

Bioprospecting of sea cucumber (Holothuria sp.) as industries and functional foods for human health

Sea cucumber inhabit scattered throughout the world's in tropical, subtropical and cool waters and known high protein of marine species and bioactive compounds as well as essential and non-essential amino acids that very important for the human health. Even sea cucumbers as a potential food source have become raw materials for the health pharmaceutical industries and as a source of food that is expensive. The bioactive compounds of sea cucumbers as amino acid namely steroids, saponins, aspartic acid, glutamic acid, serine, glycine, histidine, arginine, threonine, alanine, proline, thyrosine, valine, methioni, systein, isoleucine, leucine, phenylalanine, lysine, linoleic-, oleic, omega-3, O-6, O-9, EPA and DHA. These complex bioactive compounds is beneficial for heart and blood vessel health, anticoagulant, plays an active role in curing osteoarthritis, antioxidant, antiinflammatory, antitumor, antihypertensive, anticancer, antifungal, as well as cytotoxic activity. Some research to investigate the benefits of sea cucumber bioactive compounds has created business opportunities that are processed from raw materials of fresh, frozen and dried sea cucumbers. The market products are snack packaging such as sea cucumber crackers, sea cucumber tea, sea cucumber sardines, ready-to-eat frozen sea cucumber. Sea cucumber derivative products for health have produced as supplement, capsules and skincare products in a variety of serum products, creams, body lotions, shampoos and soaps. Bioprospection of sea cucumbers which are very rich in nutrients that are important for human health as a supplement to maintain health, sufferers and the healing stage, also really supports the growth stages of children and overcomes aging.

The Influence of Chocolate Snack Packaging Design (Special Edition) on the Interests of Young Girls

This study discusses and analyzes the visual design of chocolate snack packaging and relates it to the buying interest of adolescents. Teenagers are a group of people who are in the process of growing and entering the adult stage. This makes teenagers have thoughts that continue to develop and change their mindset in terms of consumption. On the other hand, chocolate snack products are an important industry in Indonesia. With a large population in Indonesia, large cocoa production, and high levels of chocolate consumption, Indonesia is ranked 6th on a global scale. In this study, the approach was carried out quantitatively and analyzed descriptively. Data collection was carried out through literature studies and surveys of young respondents aged 17-25 years who live in Bandung and consume chocolate snacks. The results of this study indicate that the visual design of chocolate snack packaging can encourage adolescent buying interest, but it is the brand indicator that is the most significant driver of purchase interest

Incorporation of papaya (Carica papaya L.) leaf extract into cornhusk for glutinous rice snack packaging application

The present work was performed to evaluate the potency of papaya leaf extract (PLE) to improve the characteristics of cornhusk as a packaging material for glutinous rice snack (GRS). Total phenolic, tannin, and saponin contents of PLE were 7.41 ± 0.65 mgTAE/mL, 1.80 ± 0.70 mgTAE/mL, and 11.78 ± 0.36 mgDE/mL, respectively. The presence of bioactive compounds on the surface of GRS was confirmed by Fourier transform infrared spectroscopy analysis. Characteristic bands for saponin were caused by the stretching vibration of C=O (at 1744 cm-1) as well as C‒O and C‒C vibrations (at 1051 cm-1). Tannin was identified as C‒O asymmetric stretch vibration at 1051 cm-1 and C‒H out of plane vibration at 926 and 866-867 cm-1. The antioxidant activity of PLE was found to be 49.53 ± 2.67%. The reductions of total plate counts (TPC), yeast and mould counts (YMC), and Aspergillus flavus-A. parasiticus counts on PLE-incorporated cornhusks after 24 h were in the range of 0.2 - 1.2 log CFU/cm2, and retained the loads below 2 log CFU/cm2 during 14-d storage. PLE decreased the water vapour transmission rate of the cornhusk due to the particles of the extract adhering to the cornhusk surface, as supported by the result of the scanning electron microscopy of PLE-incorporated cornhusk. The incorporation of PLE also increased elongation without reducing the tensile strength of the cornhusk significantly. There were reductions of TPC, YMC, and Aspergillus flavus-A. parasiticus counts of GRS ranging from 0.4 - 2.3 log CFU/g using PLE-incorporated cornhusks during storage. GRS rancidity was minimised by PLE-incorporated cornhusks. Owing to its bioactive compound, PLE could be incorporated into the cornhusk to improve packaging characteristics and controls microbial contamination of GRS while retarding the rancidity.

A Study of the Corporate Design Packaging of Malaysia’s Processed Food

Through the analysis of visual elements, the study identifies how the packaging designs comply with the Malaysian authority’s regulations while remaining attractive to potential consumers of the product. This study also factors in the incorporation of entrepreneurial design that matches market-driven requirements from a local product perspective, specifically how the packaging’s graphics images, fonts, and colours are presented to consumers. In-depth interviews were conducted with two food industry experts in Malaysia and further supported with content analysis on visual elements of 17 samples of durian snack packaging by three expert graphic designers. The findings showed that the snack manufacturers had made the labelling design on the packaging monotonous. This study urges the authority can take into consideration relaxing the following three components of the labelling: (1) graphic images, which do not have to be realistic images; (2) for typography and size of fonts, such as the “serving suggestion” which has to be in san serif fonts and with a minimum of 10 points font size, this information can be removed from the label of the packaging and placed into a QR code, as it can reduce the display information’s space on the product label, same goes to the secondary texts. (3) Ease the restriction of the requirement of colour contrasted on the product itself and background, allowing the young designers to unleash their creativity on it, as it can attract those young consumers who emphasised the outer appearance of the packaging in purchasing.

The Influence Of Snack Portion Size Design On Teens And Young Adults Consumption

This research is motivated by the trend of snacks with a salty or sweet taste which have become part of people's lifestyles, especially among teenagers and young adults. Snacks portion that exceeds the serving size has an unfavorable impact on the body's calorie intake. This study aims to analyze the effect of the size of the snack packaging portion in the form of one serving (individual pack) and family portion (family pack), on the eating patterns of teens and young adults. The population in this study were active students from several universities in Bandung, Indonesia. Data collection was done by distributing questionnaires to respondents. The study was conducted using descriptive statistical calculations and inferential statistics, namely the comparison between respondents' preferences for the choice of snack packaging that is packaged according to the serving sizes and packaged in larger sizes. Teenagers and young adults choose snacks with larger packages, both from the salty and sweet snack groups. Larger packaging sizes dominate purchasing decisions. They consume more snacks if served in larger packages. Consumers prefer large packaging which is more economical because small packaging does not have a visible added value. Individual packaging is only effective when carried or when you want to eat less snack. Based on the conclusions, further research that focuses on increasing the value of single-serving packages, how to pack family-sized snacks (family packs) to increase awareness of snack portions, or how other efforts can be made to change the behavior of eating excess snack portions can be further explored.

Snack Safety Identification through Information on Snack Packaging to Elementary Students

Snack types of chips, biscuits are sold using packaging. The snack packaging contains important information related to the nutritional component of the snack, expiration date, product halalness and other important information that is important for buyers to know. Elementary school students have insufficient attention and knowledge related to the information on snack packaging so that it can result in adverse conditions for elementary school students if they consume snacks that are not good for health. As a preventive step, it is necessary to educate elementary school children, one of which is knowledge of how to identify the meaning of symbols and information found on snack packages. The methods used in this activity are lectures and discussions by conveying information to elementary school students about the information found on snack packages and demonstrating several pictures and ways to identify symbols found on snack packages. The results of the evaluation showed that the students enthusiastically participated in this activity. In addition, there is also an increase in students' knowledge and ability to explain the symbols and information found on snack packaging.

Research on Youth Consumer Behavior and Brand Marketing Strategy of Want Want Group

This paper studied the teenage consumer behavior and brand marketing of Want Want Group because the main consumer group of the Want Want brand is teenagers, and it is difficult for Want Want to break through the current state. The consumer population is slowly updating, although it is trying to become younger. Want Want needs a more optimized strategy to maintain the freshness it brings to consumers to attract more young people’s attention and consumers. This paper also used the survey method and comparative analysis and found that when buying snacks, most people are most concerned about the price of snacks. More than ordinary people choose paper bags or cartons as snack packaging. More than half of the people learn about Want Want products through TV advertisements. Most people think that the disadvantages of the Want Want brand are that the packaging is not exquisite enough, and the celebrity publicity is not in place. It is believed that the frequency of TV advertisements for the Want Want is low. Many people will choose to buy Want Want products because of their spokespersons. The people aged 17-18 account for the largest proportion of Want Want target consumers. Want Want needs to increase the delivery of advertisements and increase the delivery of advertisements. Want Want can choose short videos as a form of advertising and add more pictures to attract consumers. Want Want also can add celebrity spokespersons to encourage consumers to buy their products.

DESAIN KEMASAN RAMAH LINGKUNGAN DARI LIMBAH KARDUS DENGAN METODE DESIGN DRIVEN MATERIAL INNOVATION

Businesses' strategies have shifted to more eco-friendly and sustainable paths as customer expectations toward eco-friendly products continue to progress. Many industries have preferred sustainable packaging in recent years. Because paper waste is abundant around us, recycling it will be very beneficial to the environment. The goal of this research is to look into how to recycle paper waste using design driven material innovation (DDMI) methods. The study employs a qualitative, research-through-design approach, in which researchers conduct research by developing a design project. The research findings are prototypes of snack packaging designs made from recycled paper using the DDIM method. Furthermore, the study's findings indicate that several factors are important to DDIM: knowledge of production technology, knowledge of market trends, and knowledge integration. The study adds to the body of knowledge in product design by instructing product designers on how to create new innovative DIY materials using the DDMI method.packaging design, diy material, material innovation

Identification of Marketing Strategies Influencing Consumers’ Perception of Healthy Food Products and Triggering Purchasing Decisions

(1) Background: Marketing and advertising strategies for food products are very diverse and have a differential effect on consumers’ behaviours and attitudes towards products. (2) Objectives: To examine the influence of point-of-purchase (PoP) marketing and advertising strategies and the promotion of products employing opinion leaders (celebrities) on the healthy perception of pre-packaged food and buying behaviour of young consumers. (3) Methods: Online survey (N = 130) of 18–31 years old participants. (4) Results: “Price” was the most influential factor when purchasing a snack (66.2%), although “salt and macronutrient content” had a major influence on females (x2(1,N=129) = 14.02, p < 0.001). Participants with low or no weight satisfaction were more prone to consider “low fat” (x2(1,N=130) = 5.02, p = 0.025) and chose “green” as the most suitable colour for healthy snack packaging. Male celebrities were more picked by males than female participants (x2(1,N=129) = 6.41, p = 0.011). (4) Conclusion: Using green packaging, nutritional claims related to low-calorie intakes or accentuating salt and macronutrient content, and using opinion leaders with whom consumers can relate to, were the most influential factors in fostering a healthy perception of pre-packaged food products. These results highlight the need for policies to limit marketing strategies to avoid misleading consumers’ opinion of a product as healthy when it is not.

Effects of food nutrition labels on the health awareness of school-age children

BackgroundOverweight and obesity have been described as a global epidemic that seriously affects the health of adults and children. Front of Package (FOP) Nutrition Labeling can increase consumers’ awareness of unhealthy foods. The purpose of this study is to find effective deterrence and improve children’s health awareness via the FOP.MethodsThis study examined children’s health awareness of snack packaging using the four labels: guideline daily amounts (GDA), traffic light system (TLS), Apple label (designed in this study), and Warning label. This study recruited 343 children in the sixth grade, including 223 children living in cities and 120 children living in rural areas. First, 30 children in grades 3 to 6 selected 8 snacks that they often buy. Then, each snack was synthesized into these four labels according to their nutritional content for a total of 32 samples. Finally, a questionnaire was used to evaluate the health of snack packaging and the visibility of nutrition labels.ResultsFour results can be drawn: (1) GDA, Apple label and TLS can help children determine healthier snack choices, (2) black Warning label cannot induce children to make healthier choices, (3) children who often buy snacks have low health awareness, and (4) rural children have weak health awareness of snack packaging.ConclusionsThese results can provide a packaging label design, which can effectively improve children’s health awareness.

Delayed Quality Deterioration of Low-Moisture Cereal-Based Snack by Storing in an Active Filler-Embedded LDPE Zipper Bag.

This study focused on controlling the vapor permeability of an active zipper bag and preserving the quality of cereal-based snacks during the storage period at home. The active zipper bag was prepared by extruding low-density polyethylene with active fillers obtained from natural mineral materials. The active zipper bag showed the same transparent appearance as the existing one but showed 21% lower water vapor capability. As a result, during a 20-day storage period, three types of grain-based snacks (biscuits, shortbread cookies, and puffed snacks) showed delayed increases in weight, moisture content, and moisture activity when stored in an active zipper bag. In addition, this also affected the texture of the biscuits and shortbread cookies, in which the area under the curve was reduced significantly after appearing at a peak during the hardness measurement. On the other hand, the decrease in the number of air cell fracture events in puffed snacks was remarkable. This result suggests that the inner microstructure is preserved better when stored in an active zipper bag. In conclusion, the active zipper bag showed poor water vapor permeability, suggesting that the prepared zipper bag can be developed as snack packaging.

UTILIZATION OF SENTINEL-2 IMAGERY IN THE ESTIMATION OF PLASTICS AMONG FLOATING DEBRIS ALONG THE COAST OF MANILA BAY

Abstract. With the Philippines ranking as the third largest source of plastics that end up in the oceans, there is a need to further explore methodologies that will become an aid in plastic waste removal from the ocean. Manila Bay is a natural harbor in the Philippines that serves as the center of different economic activities. However, the bay is also threatened with plastic pollution due to increasing population and industrial activities. BASECO is one of the areas in Manila Bay where clean-up activities are focused as this is where trash accumulates. Sentinel-2 images are provided free of charge by the European Commission's Copernicus Programme. Satellite images from June 2019 to May 2020 were inspected, then cloud-free images were downloaded. After downloading and pre-processing, spectral data of different types of plastic such as shipping pouch, bubble wrap, styrofoam, PET bottle, sando bag and snack packaging that were measured by a spectrometer during a fieldwork by the Development of Integrated Mapping, Monitoring, and Analytical Network System for Manila Bay and Linked Environments (project MapABLE) were utilized in the selection of training data. Then, indices such as the Normalized Vegetation Index (NDVI), Floating Debris Index (FDI) and Plastic Index (PI) from previous studies were analyzed for further separation of classes used as training data. These training data served as an input to the two supervised classification methods, Naive Bayes and Mixture Tuned Matched Filtering (MTMF). Both methods were validated by reports and articles from Philippine agencies indicating the spots where trash frequently accumulates.

Incorporation of Carica Papaya L. Leaves Extract into the Cornhusk for Glutinous-Rice Snack Packaging Application

This study was performed to evaluate the potency of papaya leaves extract (PLE) to improve the characteristics of cornhusk as packaging material for glutinous-rice snack (GRS). The reductions of total plate counts (TPC), total yeast and mold counts (TYMC), and Aspergillus flavus-parasiticus counts on PLE-treated cornhusks after 24 h were in the range of 0.2-1.2 log CFU/cm 2 when compared with the hot water-treated cornhusk, and retained the loads below 2 log CFU/cm 2 during 14 days of storage. PLE decreased water vapor transmission rate of the cornhusk and increased elongation without reducing tensile strength significantly. There were reductions of TPC, TYMC, and Aspergillus flavus-parasiticus counts of GRS ranging from 0.4-2.3 log CFU/g when wrapped in PLE-treated cornhusks during storage. Development of GRS rancidity was minimized when wrapped in PLE-treated cornhusks. PLE could be incorporated into the cornhusk to improve its characteristics, and controls microbial contamination of GRS while retarding the rancidity.

Characterization of the Bioplastic Cups from Cassava Starch (Manihot esculenta Crantz) with the Addition of Coconut Fiber Powder

The accumulation of plastic waste in Indonesia has increased from year to year. This plastic waste is in the form of single-use plastic bags, plastic cups, plastic bottles, plastic straws, styrofoam from restaurants, packaged drinks, snack packaging, and so on. Therefore, efforts are made to synthesize the raw materials for making plastics or polymers that can be properly degraded by soil microorganisms called biodegradable plastics. Starch is a potential raw material for making bioplastics. However, the use of starch as a material for making bioplastics is considered fragile so it needs a natural reinforcement, namely a coconut fiber powder. This study aims to see the effect of adding coconut fiber powder to bioplastic glass. Bioplastic cups are made from cassava starch and glycerol with the addition of coconut fiber powder as a reinforcement. The research methode used a completelyrandomized design using 1 factor, namely the addition of coconut fiber powder with 4 levels of treatment. The results showed that, in testing the solubility of bioplastic glass experienced the greatest weight reduction in treatment P3 with a value of 0.85%, in testing the resistance to hot water, bioplastic glass experienced the greatest weight loss in treatment P0 with the weight loss value at 80 ° C was 0.55 % and at a temperature of 100 ° C of 1.66%, in the biodegredable test, the bioplastic glass experienced the greatest weight loss in treatment P1 with a value of 0.60%.