Article

Food packaging design and consumer perception of the product quality, safety, healthiness and preference

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  • Notre Dame University-Louaize
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Abstract

Purpose The purpose of this paper is to assess the impact of the packaging design on consumers’ perception of the food quality, safety, healthiness and preference to buy. Design/methodology/approach A cross-sectional study recruited a convenience sample of 547 Lebanese adults with a median age of 30 years old and 54% being females, between November and December 2016, using an interviewer-based questionnaire. Findings As identified by the participants, packaging should “protect the food” (54.9%) and be safe (52%). Most participants especially those who reported that protecting the food is the most important packaging functionality tended to select the vacuum package [OR (95% CI) = 2.19 (1.32; 3.66); p = 0.002] for having the highest quality, being the healthiest and the more frequently bought (24.3, 30.2 and 29.1% respectively). Regarding the juice, most of the participants thought that the glass bottles have the highest quality, were the safest, the healthiest and the most frequently bought (64.9, 37.4, 68.4 and 52.9%, respectively). Those who reported that safety is the most important characteristic for food packaging, have selected transparent as the most attractive color to use [OR (95% CI) = 2.10 (1.25; 3.55); p -value = 0.005]. Among the consumers, 87% considered that nutrition and health claims were among the most important informative cues. Around 73.1% ( n = 399) were willing to pay more for a better packaging with 59.4% willing to pay 3% more. Originality/value This market research identifies the packaging characteristics and features which have positive effects on consumer attitudes. Therefore, it will help manufacturers track consumers’ trends and interests, and accordingly impact their business decisions in responding adequately in their package design. The social behavior will increase the product sale and its market success leading to direct economic implications.

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... Further, there are multiple factors contributing to the selection of a product based on its packaging, ranging from personal values and attitudes to product features, as previously reported. For values and attitudes, these included demonstrating the effects of: willingness-to-pay; motivation to reduce waste; purchase intention; perceived value of sustainable packaging; environmental concern; perceived importance of sustainable packaging; perception of sustainable packaging functionality, etc. [9,[13][14][15]. Several studies have investigated how packaging features contribute to product acceptance, examining packaging material, packaging design, colour, shape, and label; packaging claims; price; brand; information cues; and product healthiness [9,10,13,[16][17][18][19]. ...
... For values and attitudes, these included demonstrating the effects of: willingness-to-pay; motivation to reduce waste; purchase intention; perceived value of sustainable packaging; environmental concern; perceived importance of sustainable packaging; perception of sustainable packaging functionality, etc. [9,[13][14][15]. Several studies have investigated how packaging features contribute to product acceptance, examining packaging material, packaging design, colour, shape, and label; packaging claims; price; brand; information cues; and product healthiness [9,10,13,[16][17][18][19]. However, few to no studies have considered the effects of personal values and attitudes, packaging attributes, and cost simultaneously. ...
... Not only was glass the most preferred packaging type, but it was also perceived as the most sustainable. This idealisation of glass was not unique to this study [13,24]. Bou-Mitri and Abdessater [13] reported that participants perceived juice packaged in glass to be the safest, healthiest, and of the highest quality compared to other packaging materials in their study, which examined the effects of packaging design on the perceptions of Lebanese consumers (n = 547). ...
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... Customers place importance on the protective features and safety of packaging [78]. The latter can be influenced, e.g., by the transparency of the packaging and thus the ability to visually assess the state of the packaged product. ...
... The willingness of the consumer to pay for new packaging, potentially a more sustainable one, must be factored in when redesigning packaging. In surveys, customers sometimes show a willingness to pay an increased price for better packaging [78], but not always [85], which may be strongly influenced by the individual consumer's attitude toward sustainability and their economic situation. However, it is not fully clear how this translates from surveys to actual consumption behaviour [86]. ...
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... Many previous studies have examined the correlation between food packaging and consumer purchase intention, but there is still a lack of research in the realm of tourism food packaging. The existing literature predominantly concentrates on tourists' consumption preferences (11,12), consumers' sensory perceptions (13), tourism food packaging processes (14), and innovations in food packaging (15). Some studies have paid . ...
... Simmonds and Spence (21) have attended to the relationship between food image and transparent packaging. At present, most researches to explore the issue of transparent food packaging mainly focus on topics that related to food safety and quality (11), marketing and consumer behavior (22,23), packaging design and process (24,25), as well as the management of tourism and restaurant (26,27). In the field of packaging design and process, Guzman-Puyol et al. (28) suggested that in order to provide a comprehensive and informative representation, transmittance of different packaging in the visible range should be supplemented with thickness values and graphical images of the analyzed samples. ...
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Previous studies have shown that transparent packaging can influence consumer behavior, but the impact on tourists' environmentally friendly purchase intentions is not well-understood. This study conducted four experiments with 1,513 participants to explore the role of transparent packaging in tourists' willingness to engage in green purchasing. Factors such as ecological concern, nature connectedness, and environmental consequences were also examined. The results showed that transparent packaging significantly enhanced tourists' purchase intentions and that ecological concern, nature connectedness, and environmental consequences had a significant influence on these intentions. These findings contribute to understanding the packaging paradox and its relationship with tourists' green purchasing behavior. The study has implications for the food retail industry and the promotion of sustainable development in scenic areas, suggesting that transparent packaging can effectively enhance tourists' purchase intentions for green products. Understanding factors like ecological concern and nature connectedness can also provide valuable insights for the industry to improve marketing strategies and promote environmentally friendly choices among tourists.
... Freshness may be viewed as an indicator of the product's safety and healthfulness, as consumers may associate it with fewer handling risks or degradation of quality during transport. Similar preferences for freshness were observed in studies by Yue et al. (2017), Ranasingha et al. (2019), Bou-Mitri et al. (2021, Yang et al. (2021), and Uddin et al. (2022), where consumers expressed a higher willingness to pay for fresh fruits. ...
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... In addition to protecting and storing the food, the packaging must also ensure reliability during transport, storage and handling [48]; this reliability helps main the food's functional characteristics and nutritional value, as well as extending its shelf life [49]. Edible packaging, although considered not food in the strictest sense, must meet specifc requirements (i.e., sensory quality, mechanical effciency, along with physical, chemical and microbiological stability, safety for consumption and produced at low cost) to be marketable [50]. ...
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... However, attitudes can also be influenced by external factors, thereby affecting consumers' intentions (Ajzen, 1985;Petkowicz et al. 2024). Moreover, packaging design plays an important role in influencing consumer attitudes (Bou-Mitri et al. 2021). The following hypotheses were proposed: ...
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... Del Prete and Samoggia [62] previously mentioned that packaging is relevant in chocolate purchase because chocolate is often bought as a gift. According to Bou-Mitri et al. [79], packaging significantly influences consumers' perception in terms of food quality, safety, healthiness, and preference to buy. Furthermore, Bock and Meyerding [80] observed that consumers use packaging material as a key assessment of product sustainability value. ...
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... In a European survey of 26,500 respondents, half the participants had heard of substances that are able to migrate from food packaging (EFSA, 2022). Even if their knowledge about potential risks linked to food packaging is low, most consumers value the safety and quality of food packaging as important criteria when they buy food (Bou-Mitri et al., 2021;Macena et al., 2022). Another European study of 11,200 people highlighted the consumer concerns around food packaging, particularly the fact that they do not feel sufficiently informed about the packaging when buying a food commodity, either in terms of the environment or health impacts such as directions for safe and appropriate use. ...
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... Consumer perceptions of food product quality are significantly shaped by safety considerations, as individuals are more inclined to associate safety with high quality when they perceive it (Bou-Mitri et al., 2021). Every stage of the production chain contributes to food safety and quality, encompassing critical factors such as health and hygiene standards, nutritional value, production location, and ethical considerations. ...
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... The impact of food packaging on consumer perception has been a focus of research in Lebanon, where investigators sought to assess its influence on food choices and purchasing decisions. The study showed that 52% of the participants (n = 547, median age of 30 years) were concerned about safety, with a perception that glasspackaged foods were considered safer and healthier (38.5%, 68.4% respectively) as compared to vacuum-sealed food packages (22.4%, 30.4% respectively) The color of the package had a role in shaping perceptions with transparent packaging associated with the perception of safe food products (Bou-Mitri et al. 2020). Additionally, the label information had an effect on the perceived safety. ...
Chapter
Developing countries including the Middle East and North African (MENA) region are expected to be at higher risk of foodborne diseases for various reasons, which are a huge burden on public health and the countries’ economic development. Consumer food safety and risk perception have an important role in preventing these diseases because of how consumers perceive the risk associated with food. These then affect consumer choices, including willingness to buy, handle and consume safe food. Consumers have the power to demand safe food and influence suppliers and policymakers to deliver safe food across the supply chain. The different perceptions and their characteristics have been evaluated for many developing countries. Despite its importance, research about this subject is scarce in the MENA region. Some countries like Turkey, Lebanon, Jordan, Egypt, Libya, Iran and KSA have highlighted that knowledge is a main factor affecting consumer perception. Nevertheless, the type of food, eating in restaurants, and food packaging, among other factors, influence the perception and can change the safety practices, awareness, attitude and behavior. As the perception is built on human subjectivity and dictates a person’s preferences and choices, more efforts should be made shape the food safety understanding of the consumer and to build that perception on a solid scientific base to lead to an appropriate public response, i.e., consistent with science, towards food safety.
... De Temmerman et al. (2023)found higher levels of health perceptions for paper versus plastic packaging through several studies, suggesting that paper-based packaging could be considered a health-related cue. Bou-Mitri et al. (2021) also explored other packaging materials. The results of the study showed that the majority of respondents considered vacuum packaging to be of the highest quality, while it was seen as the healthiest and most frequently purchased option. ...
... In the tangible of visceral level, the visual elements of packaging dominate, and when consumers select goods in front of the shelves, the shape of the packaging, the texture of the material, the choice of color, and the creativity of the graphic, etc., bring different emotional feelings to the user, which instinctively triggers an emotional response (Bou-Mitri et al., 2021). In the middle of the behavioral level, it is concerned with the user's use of packaging behavior. ...
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... The total number of study samples obtained is 187, sufficient for the regression analysis. This study instrument consists of a modified questionnaire adapted from Bou-Mitri et al. (2021) and Shukla et al. (2022). The questionnaire is divided into three parts: the demographic part, the measurement of product features, and the purchasing decision. ...
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... The impact of product quality on brand image in paper food packaging companies he brand image is greatly influenced by the quality of the product, as evidenced by (Bou-Mitri et al., 2021) who assert that superior product quality improves brand image. High-quality product attributes, such as durable, secure, and environmentally friendly materials, enhance consumer perceptions, resulting in heightened trust and brand devotion for paper food packaging companies. ...
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... From a design perspective, these concerns can be tackled in different ways. First, regarding design for perception of hygiene, customers must be able to recognize that a reusable product was cleaned following the protocol of a recognized quality standard and is safely put into the economy again (Bou-Mitri et al., 2021). Second, communication on the packaging or in another ways seems crucial to design for trust (Yang & Zhao, 2019). ...
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... Being as inert as feasible with little food-material interaction is an important safety feature for food packaging materials in contact with food. Moreover, the packaging is linked to branding, environmental marketing, logistics, and distribution processes [4]. More effort is needed to adopt ecologically friendly packaging. ...
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... Em relação às pesquisas sobre as propriedades nutricionais e terapêuticas do mel e de outros produtos apícolas, tanto na Europa quanto no Brasil, refletem a crescente valorização desses produtos não apenas como alimento, mas também, como um produto que proporciona benefícios à saúde dos consumidores (ŠEDÍK et al., 2019;DE ANDRADE et al., 2012). É interessante observar que, na maioria dos estudos realizados, as estratégias de marketing estão sempre evidentes junto à preocupação dos produtores, em divulgar os benefícios dos produtos a fim de atrair os consumidores conscientes em relação tanto à saúde (ALVES et al., 2021;GARCIA, 2018;BOU-MITRI et al., 2021). Na Polônia, um estudo realizado por Kowalczuk et al. (2017), em relação às práticas de consumo naquela região, revelou de forma detalhada as práticas de consumo naquela região, informando estratégias de marketing adaptadas às preferências dos consumidores locais. ...
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Theoretical Framework: Honey production in the country is mainly carried out by family farmers, contributing to sustainable development and biodiversity. Organic honey production is a relevant topic, driven by the movement towards healthy foods. Brazil leads global organic honey production, standing out for being produced in native forest areas without the use of pesticides. Organic certification plays a crucial role, ensuring product quality, free from chemical contaminants, and promoting sustainable practices. Objective: To deepen the understanding of honey production and quality, focusing on the characteristics of traditional and organic honey, production at both global and Brazilian levels, beekeeping practices, family farming, and the production and certification of organic honey. Methodology: The Methodi Ordinatio protocol was used, a theoretical approach methodology based on literature review from platforms such as CAPES, WebSciense, Google Scholar, and PubMed, for the selection of scientific articles. Results and Discussion: The analysis highlighted the economic importance of honey and the challenges in organic production, such as the need for technical assistance and access to technologies. In summary, the article provides a comprehensive view of honey production and quality, emphasizing the relevance of organic production and certification as essential factors for sustainable practices.
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This study aimed to develop bioactive bi-layer edible films based on starch (primary layer) and LAB-fermented whey and/or mango pulp powder solutions (secondary layer). Bioactive bi-layer edible films were evaluated for their physical properties, mechanical properties, antioxidant capacity, and Lactobacillus rhamnosus availability for 28 days (4 and 20 °C). Selected bioactive bi-layer edible film was applied to sushi to evaluate its sensory acceptance. The results indicated that bi-layer edible films based on LAB-fermented whey/mango solutions presented a higher quantity of phenolic compounds (95.87–107.67 mg GAE/100 g) and higher antioxidant capacity (74.84–77.64%). In addition, the higher viability (106–107 CFU/g) of L. rhamnosus after edible film production was obtained in those formulated with whey. After the storage period, the antioxidant capacity of all edible films was significantly affected by the storage time, while edible films containing whey in their formulation and stored at 4 °C had a L. rhamnosus count higher than 6 log cycles, which is the minimum required threshold to exert its beneficial effects in humans. The sushi covered with the selected bi-layer edible film was well accepted by the consumers, showing acceptance values between “I like it” and “I like it much”. Therefore, the developed bi-layer edible films can serve as an alternative for adding health-promoting compounds to sushi with an adequate sensory acceptance of the consumers.
... Although previous studies (Borgman, 2018;Musari & Ayo, 2019;Mulinge, 2020;Supiandi, 2021;Iheanachor et al., 2021;Akpoviroro et al., 2020;Bou-Mitri et al., 2020) have reported significant findings pertaining to the effect of the dimensions of product features (product development, product branding and product packaging) on customer satisfaction, the results are inconsistent both in the direction and magnitude of the effect. Besides, none of these studies were conducted in the table water industry. ...
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Customer satisfaction has become a source of worry to most organizations, including the table water business. The table water industry is one of the most competitive markets in Nigeria today and due to its portability and affordability, it is seen as a lucrative trade to venture into. However, this has also led to the proliferation of mushroom table water companies and has made it difficult for some companies to maintain their customer base. Therefore, this study examines the effect of product features on customer satisfaction of veritas table water. The population of this study comprised of 3037 customers of CWAY Table Water Abuja, Nigeria. The sample size of 353 was derived through Taro Yamane’s sample size formula. Data for this study was collected using a structured questionnaire. Descriptive and inferential statistical techniques were used for data analysis. The findings from the study revealed that product development and features have positive and significant effect on customer satisfaction of CWAY Table Water. It was generally concluded that product features have significant effect on the customer satisfaction of CWAY Table Water. This study recommends there should be very strong emphasis on the development of new and innovative products, the management of CWAY Table Water to embrace all the indicators of product branding to be able optimally maximize its benefits and embrace innovative ideas, monitoring and responding to the changes in the needs of the customers
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This chapter offers a comprehensive examination of the intricate relationship between demographics and cultural influences in shaping consumer perception within the food industry. Through a rigorous analysis of gender, age, and cultural background, it expounds the multifaceted factors that inform individuals’ preferences and attitudes towards food choices, exploring the sensory, health, and cultural dimensions that underlie food perceptions. Furthermore, it provides profound insights into the generational disparities in culinary preferences, elucidating how traditional culinary practices and cultural rituals contribute to the formation of individuals’ cultural identities. By presenting nuanced insights into these demographic influences, this chapter highlights the imperative for businesses to adeptly navigate and harness these complexities to forge sustainable connections with consumers and accommodate their diverse preferences with cultural sensitivity.
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Purpose Swallowing has previously been characterized as consisting of four phases; however, it has become apparent that these four phases are not truly discrete and may be influenced by factors occurring prior to bolus entrance into the oral cavity (i.e., preoral factors). Still, the relationship between these factors and swallowing remains poorly understood. The aim of this review was to synthesize and characterize the literature pertaining to the influence of preoral factors on swallowing and nutritional outcomes in healthy individuals. Method We performed a scoping review, searching the databases of PubMed, CINAHL, Cochrane, and Scopus. Search terms included those related to swallowing, experience of preoral factors, and exclusionary terminology to reduce animal and pediatric literature. Our initial search revealed 5,560 unique articles, of which 153 met our inclusionary criteria and were accepted into the review. Results Of the accepted articles, 78% were focused exclusively on nutritional outcomes, 17% were focused on both swallowing and nutritional outcomes, and 5% were focused on solely swallowing outcomes. Of the preoral factors examined, 99% were exteroceptive in nature (17% olfactory, 44% visual, 21% auditory, 7% tactile, 11% other), while 1% were proprioceptive in nature. Conclusions This review supports the influence of preoral factors on swallowing and nutritional outcomes. However, there is a large emphasis on the visual modality and on nutritional outcomes. Nearly none of the literature found in this review directly measured swallowing safety, efficiency, or physiology. Future work will benefit from a larger focus on proprioceptive preoral factors as they relate to swallowing outcomes.
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Influence of packaging on the purchase decisions of young consumers was studied by administering a specially developed questionnaire to 300 young consumers. Consumers' perception about the importance and influence of packaging on purchase decision was studied on five points Likert's scale. To identify important attributes and delineate underlying dimensions Factor analysis was performed. It was found that the majority of young consumers attached importance to packaging and were willing to pay a premium price for packaged food products. Key functional attributes related to safety and convenience, utility, and economic and social costs were considered consequential while making purchase decisions. Results showed that non- vegetarian consumers are more concerned with environmental issues than vegetarian consumers. The study not only contributes to understanding the influence of packaging on the purchase of food products but also provides insight into consumers' preferences to the marketers of food products.
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This research investigates the effects of visual cues depicted on food packaging on consumers’ estimates of the contained amount and consumers’ self-control intentions. Results from two experiments show that the number of product units shown on the package drives perceptions and behavioral intentions in food categories where product size tends to be quite standardized, supporting the “see more, expect more” effect reported by previous literature, but adding a “see virtue, expect more” effect triggered by product type. Instead, when product size tends to vary across manufacturers, picture size has a greater effect on consumers’ content estimations and self-control intention than the number of product units depicted, suggesting the existence of a “see small, expect more” effect according to which consumers estimate larger content when the package portrays smaller product units. Results stimulate awareness of the effects that can be conveyed by images on packaging, on content estimates and consumer self-control.
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Food labeling is a population-based approach to health education that enables consumers to make better choices by providing information at the point of purchase. This study aimed to assess the food label usage and understanding and factors affecting them among Lebanese supermarket shoppers. A cross-sectional study was conducted among 748 supermarket shoppers in Lebanon between December 2013 and February 2014 using a pre-coded structured questionnaire. Twenty nine point three per cent of the shoppers check the food labels every time they buy a food product and 15.7% never do it. Shoppers who do not read food labels identified the long time needed in reading them as top reason (34.9%), while 9.8% answered that they do not understand them. Fifty five point four per cent of the surveyed shoppers read the food labels at the supermarkets. Forty four point four per cent of participants agreed that reading food labels is very important, while 30.3% read the food labels depending on the purchased product. Nineteen point four per cent of participants complained that food labels contain too much information and 13.8% claimed that food labels are difficult to understand. Sixty point three per cent think that food labels have helped people in changing their eating habits, while health and nutrition claims affected the product selection among 59.8% of participants. The food label knowledge score average was 63.1%. Older, obese shoppers having kids, suffering from chronic illness or allergies, following a specific diet and residing in big cities scored significantly (p<0.05) higher. The low knowledge score necessitates the nutrition education on how to read and use the food labels. Groceries would be the perfect place to reach out mass consumers. This article is protected by copyright. All rights reserved.
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Purpose – The purpose of this paper is to examine the influence of eco-designed packaging on consumers’ responses. It defines the concept of eco-designed packaging, and proposes a consumer-led taxonomy of its cues. Attitudinal and behavioral, positive and negative responses triggered by the perception of these signals are analyzed. Design/methodology/approach – Results were reached through qualitative methods. A phenomenological approach consisting of eight in-depth interviews has been followed by a series of ten Zaltman Metaphor Elicitation Technique (ZMET) interviews. The synergy of these two methods is underlined. Findings – The complexity of packaging ecological cues perception is outlined by expressing the differences in the nature of these cues. A taxonomy is then presented; ecological cues fall into three categories: structural cues, graphical/iconic cues and informational cues. Finally, consumers’ responses to the perception of eco-designed packaging are presented and perceived benefits and perceived sacrifices are revealed. Practical implications – Packaging is of great importance in consumers’ purchase decision process, especially in situations of temporal pressure and hyperchoice environments. Since consumers take more andmore into account the ethicality of the brand in their consumption, the understanding of their attitudes and behaviors toward eco-designed packaging may enable brands to build a competitive advantage. Originality/value – The literature review reveals that there is no similar research available. The use of two qualitative methods enables to understand consumers’ deep-seated motivations, attitudes and behaviors toward eco-designed packaging. The results of this study can also be used by advertisers, for social marketing campaigns, to encourage consumers to reduce the global ecological footprint of packaging.
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Food marketing is pervasive in high- and low/middle-income countries and is recognized as a significant risk factor for childhood obesity. Although food packaging is one of the most important marketing tools to persuade consumers at the point-of-sale, scant research has examined how it influences children's perceptions. This study was conducted in Guatemala and aimed to understand which snack foods are the most frequently purchased by children and how aspects of food packaging influence their product perceptions. Six activity-based focus groups were conducted in two elementary public schools with thirty-seven children (Grades 1 through 6, age range 7-12 years old). During each focus group, children participated in three activities: 1) list their most frequently purchased food products; 2) select the picture of their favorite product, the packaging they liked best, and the product they thought was the healthiest from eight choices; and 3) draw the package of a new snack. Children reported purchasing salty snacks most frequently. Most children chose their favorite product based on taste perceptions, which can be influenced by food packaging. Visual elements influenced children's selection of favorite packaging (i.e., characters, colors) and healthiest product (i.e., images), and persuaded some children to incorrectly think certain foods contained healthy ingredients. When children generated their own drawings of a new product, the most frequently included packaging elements in the drawings were product name, price, product image and characters, suggesting those aspects of the food packaging were most significant to them. Policies regulating package content and design are required to discourage consumption of unhealthy snacks. This might be another public health strategy that can aid to halt the obesity epidemic.
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Purpose Seeks to provide answers to two questions: is willingness to pay (WTP) for organic products influenced by the same set of factors that affect purchasing of conventional foods? Does WTP for organic products vary according to different food categories? Design/methodology/approach Purchasers were approached during their food shopping in retail chains in Athens in July 2003. Sample inclusion is based on real awareness of the term “organic”. The questionnaire included in its first part a number of criteria that influence consumers when buying food. In the second part respondents were asked to indicate if any food products they buy were organic and to state how much more they were willing to pay. Information from the first part was analysed with factor analysis. With the help of t ‐value analysis, it was examined whether there is a statistically significant difference per product category between consumers who are willing to pay and consumers who are unwilling to pay in terms of the factors identified. Findings Consumers' stated WTP and the type and magnitude of factors that affect it differ according to the organic food category. These factors include food quality and security, trust in the certification, and, for some products, brand name. Organoleptic characteristics, prices and consumers' socio‐demographic profiles do not constitute determinants of organic WTP. Research limitations/implications Organic types of some fresh as well as processed food products do not exist in the Greek market. Moreover, the large number of t ‐tests conducted might result in Type I error. Originality/value Purchasing of organic food follows “basic‐highest frequency”, “basic‐average frequency”, and “non‐basic” discrimination. The most frequently consumed organic products are some basic components of the Greek diet. Only the factors “quality and security” and “trust” play an important role in defining WTP for most organic food categories. Consumers' attitudes towards both organic and PDO/PGI certifications converge towards a perception of high quality food. Approximately 26 percent of the sample exhibited a U‐shaped WTP trend for 14 out of 16 organic food categories in increments from 45 to 120 percent. All the above elements of originality are particularly valuable for organic food firms and policy/decision makers.
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The Institute of Food Technologists has issued this Scientific Status Summary to update readers on food packaging and its impact on the environment.
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Purpose The purpose of this paper is to identify consumer segments based on preferences for food quality labels in Czechia. The goal of the research is to identify the attitudes of Czech consumers towards foods bearing quality labels and to create a consumer typology based on attitudes towards food quality labels. Design/methodology/approach The survey was conducted among 444 respondents of Czechia over 18 years of age, addressed in front of grocery stores. Using cluster analysis, the segmentation of Czech consumers based on their attitudes to food quality labels was investigated. Consumer segments were profiled using individual consumer characteristics (knowledge of quality labels, perception of quality labels, willingness to pay more for food quality labels and socio-demographics characteristics). Findings The three most important factors for Czech consumer when buying food are price, origin and appearance. There are three segments of Czech consumers: quality seekers, unconscious shoppers and impulsive shoppers. Consumers from these segments have different attitudes and perceptions regarding food quality labels. The largest segment is unconscious shoppers (almost 50 per cent of respondents, lower values for their attitudes towards quality labels as well as their knowledge, primarily women living in single households or in three- to four-person households), followed by quality seekers and impulsive shoppers. Quality seekers (24 per cent of all respondents) have positive attitudes towards food quality labels and have had previous positive experiences with quality labels and the composition and origin of the foods. These respondents exhibited the highest spontaneous knowledge of food quality labels on the Czech market. They are primarily men with a university education, living in two- to five-person households, and with above-average earnings. Impulsive shoppers (26 per cent of all respondents) consider the price and composition of the product to be the most important criterion. Current taste or preference is an important purchase criterion, and they are focused on BIO and Ceský výrobek labels. They are typically educated women, living in up to four-person households, and with average earnings. Research limitations/implications The study demonstrates that consumers are driven by different factors when buying food. The research sample does not fully correspond with the proportion of males and females in the Czech population. Food quality labels are a favourably perceived decision-making factor. The study is focused on food quality labels on the Czech market, where knowledge of EU quality schemes is lower compared to other EU countries such as France, Italy and Spain. Practical implications Food quality labels bring benefits to consumers as well as producers, because consumers are buying a product with specific value-adding qualities and producers can better promote food products with unique quality. Furthermore, the study confirms a need to extend and intensify promotional and communication activities to increase consumer preferences for food quality labels. Originality/value The study presents some important differences between the developed segments and highlights the importance of various factors in making food choices. Another finding is that the segmentation of Czech consumers based on their perception of food quality labels is better than one based on socio-demographic characteristics.
Article
Purpose The purpose of this paper is to evaluate the influence of the front of a package label and the nutritional claims linked to it over consumers’ expectations as to acceptance, purchase attitude and perception of quality characteristics of a new functional beverage made from cashew nut milk and added with mango juice and prebiotic substances. Design/methodology/approach Three versions of the front label were developed, which differed just by the type of nutritional claim presented (“0per cent lactose and 0 per cent cholesterol; 0 per cent lactose, 0 per cent cholesterol and source of fibers, 0 per cent lactose, 0 per cent cholesterol and antioxidants”) and were evaluated in two phases, expectation and informed. For the evaluation, consumers used a multi-attribute scale, the nine-point hedonic scale and a nine-point semi-structured buying attitude scale. Findings The labels created a positive expectation on the consumers regarding the quality attributes, overall impression (mean = 6.0 “Like slightly”) and buying attitude (mean = 6.0 “Would probably buy”). After tasting the beverage associated with labels (informed phase), consumers kept a positive evaluation. The t -test performed between the pair of means of both phases showed that there has not been a significant difference regarding the quality attributes ( p > 0.05), special, attractive, nutritive, healthy and buying attitude (Label 1, p = 0.26; Label 2, p = 0.18; Label 3, p = 0.26) in all labels. Originality/value The authors evaluated how the influence of label and nutritional claims in regards to a new product, a beverage made from cashew nut, affects its acceptance, buying attitude and characteristics of quality. Until this moment, there are no studies that evaluate how external attributes affect the acceptance of this beverage totally unique in the Brazilian market.
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Because packaging has become an important marketing tool, firms must know what type of packaging can affect consumers' packaging cues. Also, still today there is little attention paid to the relevance of educating millennials about the importance of a healthier lifestyle and eating. The aim is to analyse the effects of young consumers with varying degrees of healthy lifestyles and food involvement on packaging cues. Also, the paper analyses differences between early adults and adolescents millennials. Using a sample of 890 millennials (300 early adults and 590 adolescents) and SEM methodology, interesting results are reached. Some healthy habits affect food involvement, and this is related to informative packaging cues. Some differences among both groups of mil-lennials are found. The results/ findings would be valuable for the marketers and administration in the food industry to formulate marketing packaging strategies and to promote a healthier lifestyle and food consumption among millennials.
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Many food packages on the market show an image of the product contained inside or the ingredients with which the product was produced. During the packaging design process, it is the job of the designer or the marketing team to decide which specific image will be depicted on the packaging. This paper analyses the potential implications of this decision by studying the influence that the visual appearance of the product pictured on the packaging has on the way consumers perceive the product during consumption. Two packaging designs for apple sauce were created; the only variable was the visual appearance of the apple displayed: one showed a red apple and the other showed a green one. The 147 participants in this between‐subjects experiment tasted and evaluated six product attributes (Sweet, Acidic, Intense Flavour, Healthy, Natural, and Quality) as well as Liking and Willingness to buy. The results of a MANOVA‐Biplot analysis show that the visual appearance of the product pictured affects Liking, Willingness to buy, and some product attributes. In fact, a strong positive relationship was identified between the attribute Healthy and the perceived quality of the product with Liking and Willingness to buy; if one of these attributes scored higher, the higher score was extrapolated to the others. The study also shows that gender differences exist as these effects do not affect all consumers equally, with women being more sensitive to them than men. This paper discusses the implications of these results for the food industry, for packaging designers and for marketers. The visual appearance of the apple pictured on the packaging has an influence during tasting. This influence is significant only for women. Women gave higher scores to the apple sauce from the packaging picturing a red apple.
Article
Purpose This paper aims to investigate the impact of consumers’ perception of usability of product packaging on impulse buying in terms of its shape, color, material, label and size. Design/methodology/approach A structural equation model was used for testing the conceptual model. The present research is an applied research and a descriptive survey. By using non-probability sampling, 388 customers of different malls in Shiraz City (Iran) were selected and surveyed by using questionnaires. Findings Results showed that appropriate material, shape and labeling of packaging have a significant positive influence on consumers’ perception of usability of product packaging, while color and size of packaging do not have an impact on consumers’ perception of a product usability. Moreover, results showed that consumers’ perception of the usability of packaging has a significant positive influence on impulse buying. Consumers’ mood and time pressure had also positive influence on impulse buying, but their moderating role in their influence of consumers’ perception on impulse buying decision was not supported. Research limitations/implications Although this research contributes to the product management literature, it has some limitations. For instance, the research model was tested in only one city in Iran (Shiraz). Besides, it is specific to only two product categories and concentrates mainly on consumers’ mood and time pressure as moderating factors. Originality/value To the best of authors’ knowledge, this study is the first research which examines the structural relationship of packaging elements on consumers’ perception of reusability of packaging and impulse buying while considering consumers’ moods and time pressure as moderator variables.
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The aim of the present research was to investigate the influence of packaging design on consumers' perception of quality of fresh carrots. We adopted a conjoint analytic approach in which 251 Danish consumers rated the perceived quality and value (expected price) of nine packaging images, obtained by systematically varying packaging type (plastic bag, plastic box, cardboard paper) and label color (blue, brown, grey). The results revealed that the main attribute influencing the perceptions of the consumer was packaging type. Specifically, the box packages (both plastic and cardboard) were associated to carrots of significantly higher perceived value and quality compared to the plastic bag packages. Furthermore, the study identified the most important aspects consumers attend to when purchasing carrots. A transparent packaging, allowing consumers to inspect the produce, was mentioned as the most important aspect. Being organic and local were identified as the second and third most important, respectively. Practical applications Packaging is an important extrinsic product attribute that can influence consumer perceptions of fresh produce. The results have implications for retailers and producers with respect to the choice of packaging and label design. Specifically, consumers associated box packages to higher quality produce, suggesting that carrots in this type of package may command higher price and/or be preferred to bagged alternatives at a similar price point. The study further indicated the importance of using a transparent packaging that clearly allow consumers to inspect the produce, and also suggest that “organic” and “local” are important drivers of purchase for this product category.
Article
Other than the food attribute/quality information, the design of food labels involves many other essential factors, such as color that may affect consumer choice decision. How food label color affects the decision process, cognitive effort, and preference when consumers shop for food products remains unknown. This study examined the impact of label colors (red or blue) on consumers' cognitive effort and willingness-to-pay (WTP) for food label attributes when they made choices among products carrying multiple attribute information. Conducting two versions of surveys that feature two different colors of product labels, this study found that red labels led to longer response time in decision-making than do blue labels. While a red label might exert extra cognitive effort on consumers, it also induced consumers to consider more attributes and maintain a relatively stable attendance level when they were faced with many choice tasks. Results also revealed that color significantly affected WTP estimates for certain attribute on food labels. The findings of this study bear important implications regarding food label color design for food retailers and policymakers when they are developing food label programs.
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Packaging is a relevant tool when adolescents and young adults search for low-fat and healthy foods. However, the power of a packaging is not homogenous. In this framework, two main objectives guide our work: (i) to investigate to what extent visual cues (size, colors, images etc.) are more important than informational cues (label); (ii) to analyze if adolescents and young adults pay equal attention to both packaging cues. 590 adolescents between 12 and 18 years of age were interviewed at the door of both public and private schools. Additionally, 300 young adults between 19 and 25 years of age were contacted. Their opinions were analyzed twice using structural modelling techniques: (i) without considering age differences and (ii) splitting the sample into adolescents (590 participants) and young-adults (300 participants) to compare their perceptions.
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Building on theories of cue utilization, this paper investigates whether and how packaging sustainability influences consumer perceptions, inferences and attitudes towards packaged products. A framework is tested in an empirical study among 249 students using soup products varying in packaging material and graphics. The findings show that (packaging) sustainability is a highly salient association but is only moderately important for consumer attitudes. A comparison between consumer judgments and life-cycle assessment indicates that consumers rely on misleading, inaccurate lay beliefs to judge packaging sustainability and are therefore susceptible to making ineffective environmental decisions. The research also demonstrates the power of packaging in shaping perceptions of food products. Particularly, it shows that changes in actual environmental impacts (by altering packaging materials) affect not only sustainability perceptions but also several other benefits, such as perceived taste and quality. At the same time, consumers' sustainability assessments are also highly influenced by mere graphical packaging cues that have no obvious actual sustainability consequences.
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Healthier foods (e.g. ‘light’ products with low fat or sugar content) often lead to lower hedonic evaluation and decreased satiating properties, putting these products at a sensory disadvantage compared to their regular counterparts. Nudging consumers towards healthy foods by making healthy foods more attractive may facilitate healthier food choices. Package colour communicates product properties and could be used to make a healthy product more attractive. Healthier alternatives are typically packaged in less vibrantly coloured, watered-down packages compared to their regular counterparts. Does this communicate the intended message?
Article
In food packaging, light and pale colors are often used to highlight product healthiness. What has been largely overlooked is that this seemingly positive health cue may also convey another crucial piece of information. It is this paper's premise that light-colored packages evoke two opposing effects: They stimulate favorable health impressions (health effect) and they activate detrimental taste inferences (taste effect) which jointly guide the purchase decision. To contribute to a better understanding of when this package cue is an asset or a liability, this research elucidates the boundary conditions under which the opposing effects operate. The unfavorable color-induced taste effect should be particularly dominant when (i) consumers have a strong need to make heuristic taste inferences (i.e., when tasting is not possible) and (ii) when health is not the overarching goal (e.g., for less health-conscious consumers). A series of experiments manipulating actual food packages confirms that the package health cue can indeed trigger negative taste associations in the consumer's mind that backfire. Marketers therefore are advised to consider the identified contingencies carefully.
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Samples of the popular chicken shawarma sandwiches from ten reputed restaurants in the Hamra region of Ras Beirut, were tested for contamination with Salmonella. The sandwiches tested were those regularly offered to customers, but were of two categories, with and without a garlic spread that is usually added to this type of Sandwiches. Salmonellawas isolated from sandwiches taken from 3 different restaurants (30%). Two of the three were isolated from part not containing garlic while the third was isolated from a sample that contained the garlic spread. The isolation of Aeromonashydrophila and Escherichia coli, two other major causes of gastroenteritis in man, from sandwiches from two other restaurants, is a clear indication that this type of sandwich tends to be easily contaminated due to many reasons discussed in this study. It is recommended that strict measures be taken by the health care authorities to ensure the safety of the numerous consumers of this commonly favored type of food.
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This paper investigates, first, to what extent adolescents highly involved in food are more worried about weight control and health than less involved adolescents. Second, it studies the impact of both food choice motivations on food packaging relevance, considering both, visual and informative packaging cues. Finally, these relationships are re-tested in two different frameworks: men and to this end, 589 adolescent consumers between 14 and 17 years were questioned. The interviews were done personally by an external company at the door of 30 different schools. Our results have confirmed the relevance of packaging informative cues over visual cues for adolescents highly worried about weight control and health. Women are significantly more involved in food than men, being also more worried about weight control and health than them. Even more, women pay significantly more attention than men on informative cues when they choose a food to control weight.
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Packaging has a fundamental role in ensuring safe delivery of goods throughout supply chains to the end consumer in good condition. It also has great potential to contribute to sustainable development. This paper explores and provides insights on Swedish consumer perceptions and knowledge of environmental aspects of food packaging and elaborates on how these can contribute to or counteract environmentally sustainable development. A study based on a consumer survey carried out in Sweden is presented. A review of recent packaging research emphasizes the protective function of packaging as its most important contribution to the environmental dimension of sustainable development. Contrary to this, consumers almost exclusively refer to the packaging material when it comes to their perceptions of the environmental impact of packaging. Paper-based packaging is strongly understood by the surveyed consumers to be environmentally advantageous, whereas plastic and metal are not. This study further indicates that a majority of the Swedish consumers surveyed are aware of their shortcomings in judging the environmental status of food packaging, indicating a need for guidance; otherwise, consumer choices can unintendedly counteract environmentally sustainable intentions.
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Qualitative research techniques are frequently used as a means to understand consumers’ perceptions and behavior when it comes to food choice. Particularly, projective techniques have been increasingly used in marketing and consumer research. In this context, this study aims to evaluate two projective techniques – word association and completion techniques – to study consumers’ expectations about food packaging. Additionally, it is intended to assess how packaging and presentation format influence food purchase decisions. The results obtained from both methodologies suggest that handiness to open, resealability, packaging size and packaging material transparency are among the features most appreciated by consumers. Specifically, word association has facilitated the identification of a larger number of items, probably thanks to the nonrestricted response character of this technique. Conversely, completion methodologies, a stimuli-guided technique, has resulted in a richer range of perspectives by consumers thank to the focus on different aspects of the problem.
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Purpose – The purpose of this paper is to explore consumer views on different aspects of packaging, exemplified by a common product in the fruit and vegetable category and to identify advantages and disadvantages perceived by consumers purchasing packaged or unpackaged products. Design/methodology/approach – Three focus group interviews were conducted. Thematic analysis based on theory was performed. The findings were categorised into nine themes. Findings – Consumer views on packaging aspects were revealed, covering: packaging material; pack size; protection and preservation; convenience; price; communication and information; ethical perspectives; novelty and innovation; and advantages and disadvantages of packaged and unpackaged products. Research limitations/implications – The study adds to present knowledge on the role of packaging in consumers’ food choices. The qualitative analysis identified areas for further research through quantitative methods. Practical implications – Challenges in communicating the consumer benefits of packaging and ways to improve the attractiveness of items in the fresh produce category were identified. The results can potentially assist in improving food packaging design practice to the mutual benefit of consumers and suppliers. Originality/value – Fruit and vegetables is generally a category with weak branding and low levels of packaging. This study examined the role of packaging in a category with substantial opportunities for differentiation and increasing consumer value. The results can be applied in immediate practice and/or serve as a basis for further research.
Article
Packaging plays a key role in product success, particularly in the fast moving consumer goods industry (Wansink and Huffman, 2001) and can affect consumers' purchasing decisions at the point of sale (Sara, 1990). However, relatively little has been written about packaging in the marketing literature (Johnsson, 1998; Saghir, 2002; Rundh, 2005). The purpose of this paper is to provide a theoretical framework with which to examine how packaging contributes to marketing in general and new product development (NPD) in particular. The paper reviews the literature and develops a unique framework that can be used to evaluate more fully the needs of all parties that are relevant to the development of packaging, including members of the distribution channel. This framework aims to provide new insight into the creation of new product opportunities through packaging development in a more systematic way than has been evidenced in the past.
Article
This study's primary objective is to analyse how consumers evaluate product packaging in two distinct phases of the consumer decision-making process: at the moment of acquisition and post-consumption. The packaging's technical, functional, and informative attributes, as well as its influence on satisfaction and loyalty, were evaluated. An empirical study was conducted with a product of immediate consumption, milk, using four versions of packaging and a total sample of 265 family units. The model was evaluated using Partial Least Squares (PLS), and differences were compared using ANOVA. The results demonstrate the most and least valued attributes, the primary differences between the four types of packaging, and the perception generated at each moment. The research provides interesting theoretical and empirical perspectives and has business implications for marketing directors and product managers. This article is protected by copyright. All rights reserved.
Article
: In the manufacture of plastic containers, various materials such as additives (for example, plasticizers, stabilizers, antioxidants), polymers (for example, polystyrene [PS], polycarbonate [PC], polyvinyl chloride [PVC]) are widely used. Endocrine disrupting chemicals [EDCs] can migrate as residual monomers (for example, styrene for PS or bisphenol A [BPA] for PC) presented in polymers, as additives (for example, phthalates for PVC) used in polymer manufacturing, and/or as contaminants from the polymers depending on physicochemical conditions such as temperature, UV light, pH, microwave, and mechanical stress. Some phthalates (for example, DEHP, DBP), styrene, or bisphenol have been suspected to have endocrine disrupting effects, but human toxicological effects of these compounds are very controversial. For these reasons, a comprehensive review on toxicological and risk assessment studies for these chemicals (phthalates, BPA, and styrene) was carried out to evaluate their safety in humans. On the basis of exposure estimates for the these chemicals and reference doses (RfDs), we calculated hazard index (HI = chronic daily intake/tolerable daily intake [TDI] or RfD). A HI of less than 1 suggests an exposure lower than the safety limit of the chemicals. We showed that the HI values of these chemicals were lower then 1, but there are one or several exceptions for di(2-ethylhexyl) phthalate (DEHP), dibutyl phthalate (DBP), di-isodecyl phthalate (DIDP), and di-n-octyl phthalate (DnOP; for example, exposure via infant formula, packaged lunch, total exposure), where estimated their HI values are higher than 1, which suggests an exposure higher than the safety limits of the chemicals. However, the HI of BPA was 0.001–0.26 (3.57–1000 times lower than its safety limit), and the HI for styrene was 0.276 (3.62 times lower than its safety limit). In this article, we focused on recent issues concerning the endocrine-disrupting chemicals (EDCs) derived from plastic food containers or packaging. This review suggests that the use of plastic food containers might not exceed human safe limits n general with respect to endocrine disruptors aside from the exceptions of the phthalates mentioned earlier.
Article
This study was conducted in Turkey (the place is the bridge between Europe and Asia) and several factors that might influence the young consumer's behaviour at the point of sale were highlighted. Self-administered questionnaire consisting of 31 questions were filled out by 324 participants. A big part of respondents (87.34%) were young people between 18 and 25 years of age and majority of the test takers were single (91.05%), whereas only 8.95% of them were married. Relationships and connections between questions were displayed in detail with graphics in a multidimensional space and were analysed with multiple correspondence analysis tests. The results indicated that glass packages attracted the consumers with their protective structure, transparency and healthy nature, whereas plastic and paperboard packages attracted the consumers with their resistance to physical impacts and easy-to-use abilities. The majority of consumers checked the labels to get information; however, consumers indicated that label content was hard to understand. Production, best before dates and ingredients were identified as important information on the labels by consumers. Fat content was chosen as the most important part of labels by female consumers, whereas male consumers were more concerned about the protein content. Participants indicated that low price and special offered products were setting the basis for their unplanned shopping. The obtained results confirmed that packaging attributes and labels were the most important factors that might affect consumers' purchasing behaviours.
Article
This paper explores the little-known issue of the functions of packaging colours, specifically how colours help to capture consumers' attention and affect perceptions at the point of purchase. By surveying colour-related research, the study makes a first attempt to highlight the multifarious nature and multiple functions of packaging colour. The study also develops a theoretical base and proposes a framework that incorporates the functions of packaging colours and their inter-relationships. By having this approach, the study contributes to the field in terms of summarizing the existing knowledge and pointing out gaps in knowledge and avenues for future research. In addition, the study highlights aspects for marketers and managers to consider in their attempts to develop brand identity. Copyright © 2014 John Wiley & Sons, Ltd. LINK TO the ABSTRACT: http://onlinelibrary.wiley.com/doi/10.1002/pts.2061/abstract PREVIEW: http://www.readcube.com/articles/10.1002%2Fpts.2061?r3_referer=wol&tracking_action=preview_click&show_checkout=1
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The ongoing increase of nutrition-related diseases is a continuous challenge in the development or improvement of foods. Although fat is important as regards energy reduction, no quantitative data are available on the sensory sensitivity of the human towards fat content in complex emulsions. After developing vanilla custards which varied in fat content (1–29 g/100 g) but were controlled with respect to viscosity, sweetness and flavor, the constant stimulus method was used to determine the difference threshold for fat. Irrespective of reference fat concentration (5, 15 and 25 g/100 g), difference thresholds were found to be almost constant at 14–15 g/100 g. In another set of experiments sweetness difference thresholds were determined for reference sugar concentrations of 3%, 6% and 12% at different levels of fat content. Weber fractions for sweetness slightly decreased with increasing reference concentration. At higher sugar concentration levels, a higher sensitivity of the subjects towards sweetness differences was observed when the fat content of the emulsions was increased.
Article
Understanding proenvironmental consumption behavior may enable companies to establish reputational and competitive advantages. This study generates new insights by analyzing consumer-related factors related to distinct but connected package-related behaviors regarding beverage consumption: purchase and postconsumption disposal. An online survey among 176 German respondents provides empirical support for all but one hypothesis. The results suggest that eco-friendly purchase and disposal decisions for beverages are related to the environmental awareness of consumers and their eco-friendly attitude. Furthermore, consumers are willing to trade off almost all product attributes in favor of environmentally friendly packaging of beverages, except for taste and price. The nonsupported hypothesis pertains to the expectation that believing in the positive effects of own eco-friendly disposal actions will guide ecological disposal behavior. Perceived behavioral control may thus not translate into actual disposal behavior. Underlying this may be the belief that individual actions are not enough to contribute to a greener world.
Article
This paper illustrates how an understanding of consumer models, psychological processes and the appropriate use of marketing research techniques can help in the design of food packaging and label copy to provide a company with a competitive advantage. The paper examines the significance of the marketing functions of a pack and the perceptual processes of consumers in their information search concerning pack design and labelling in marketing research. Case study material is introduced to help illustrate the main points.
Article
Consumers form perceptions of various food products through their comprehension of the visual stimuli on food packaging that attract their attention. These perceptions directly affect their purchasing decision at the point of purchase, which emphasizes the importance of attention-capturing packaging attributes. However, little research is available regarding consumers' perceptions of food packaging, especially in the South African context. This study aimed to explore a sample of South African consumers' perceptions of food packaging and how these perceptions were formed through the perceptual process. A qualitative, exploratory study was conducted by means of 25 semi-structured interviews and through the use of ambiguous mock packaging as a projective technique. Participants were questioned regarding their general perceptions of food packaging. The attention-capturing ability of packaging as well as consumers' interpretation of this packaging after exposure to the mock packaging was also discussed. Findings from the study indicated that participants mainly based their perception of food packaging on its functional (being purposive, recyclable and informative) and physical attributes (being attractive, of high quality and hygienic). This study also indicated that information and visual attributes of packaging are important to gain consumers' attention in-store. Participants' comprehension of packaging included general associations of specific food products with certain types of packaging, such as associations with quality and shelf life. Negative associations with packaging mostly entailed difficulty to handle the product, poor quality of the product and environmental problems. This study identifies those product attributes that participants regarded as the most important stimuli for forming positive perceptions regarding food packaging. It is important for manufacturers to pay attention to the information on perceptions that was gained in this study, as it might help them to create packaging that better fulfil consumer needs. These findings could also be applied in a larger study of a quantitative nature, which will ultimately result in more positive consumer shopping experiences and consumer satisfaction regarding food packaging.
Article
There is evidence in neuroscience that the brain processes negative visual stimuli in a different manner than positive ones. Our study investigates, whether it is possible to transfer these findings to one specific, often-neglected marketing stimulus, package design. For this purpose, we measured the brain activity of subjects while they had to make decisions about the attractiveness of certain fast moving consumer good packages. As predicted by consumer neuroscience, we found that attractive and unattractive packages are able to trigger different cortical activity changes. Contrasting attractive versus unattractive packages, revealed significant cortical activity changes in visual areas of the occipital lobe and the precuneus – regions associated with the processing of visual stimuli and attention. On the individual level, we found significant activity changes within regions of reward processing. On the other hand by contrasting unattractive versus attractive packages we found an increased activity in areas of the frontal lobe and insula cortex, regions often associated with processing aversive stimuli such as unfair offers or disgusting pictures. Although, these results are without any doubt preliminary they might explain why attractive packages gain more attention at the point-of-sale and this, in turn, positively influences turnovers of fast moving consumer goods. Copyright
Article
‘Active and intelligent’ (A&I) food packaging is based on a deliberate interaction of the packaging with the food and/or its direct environment. This article presents: (i) the main types of materials developed for food contact; (ii) the global market and the future trends of active and intelligent packaging with a special emphasis on safety concerns and assessment; and (iii) the EU Legislation and compliance testing of these novel food packaging technologies.
Article
The overall objective of this research was to explore ageing consumers' attitudes towards currently available food packaging in New Zealand. Ninety‐nine individuals (over the age of 60) in New Zealand were surveyed to determine packaging attributes of importance when selecting food products. This was followed with a focus group of 13 individuals to discuss improvements to packaging. Frequencies of responses were calculated for the survey data, and cross‐tabulations and chi‐square tests were used to determine the relationships between variables. Price, safety, size of packaging and ability to recycle were of most importance to these individuals. Problems encountered with food packaging included tight lids, small printing and spillage during opening. Of the types of package closures investigated, opening of packages, rather than resealing of packages proved problematic. Fifty percent or more of respondents indicated that peelable induction seals, lug closures and continuous thread closures were problems that occurred ‘very often’ or ‘frequently’. Sixty‐one percent of the participants surveyed had asked for assistance opening some types of packages, and this was particularly prevalent among individuals who had weakness in their arms, hands or wrists. Changes to package closures suggested during the focus groups included increasing the size of twist off caps, larger ring pulls on aluminium cans and including more sliding resealable closures on foil and plastic packaging. Larger printing on labels was also recommended by the participants. Copyright © 2008 John Wiley & Sons, Ltd. This article was published online on 1 st December 2008. An error was subsequently identified. This notice is included in the online and print versions to indicate that both were corrected on 19 th March 2009.
Lebanon rocked by “diseases’ food scandal. Food navigator 28 November
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Lebanon rocked by "diseases' food scandal
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NFS Beer, E. (2014), "Lebanon rocked by "diseases' food scandal. Food navigator 28 November, 2014", available at: www.foodnavigator.com/Article/2014/11/28/Lebanon-rocked-by-diseased-foodscandal
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Bou-Mitri, C. Khnaisser, L. Bou Ghanem, M. Merhi, S. El-Hayek Fares, J. Doumit, J. and Farhat, A. (2020), "Consumers' exposure to claims on pre-packed bread: the case of a developing country, Lebanon", Nutrition and Food Science.
Import refusal report
FDA (2019), "Import refusal report", US Food and Drug Administration, www.accessdata.fda.gov/ scripts/ImportRefusals/index.cfm
Customer perception and preference on product packaging
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Lo, S.C., Tung, J. and Huang, K.P. (2017), "Customer perception and preference on product packaging", International Journal of Organizational Innovation, Vol. 9 No. 3, pp. 3-15.
Influence of packaging on taste perception
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TecÃu, A.S. and Chitu, I.B. (2018), "Influence of packaging on taste perception", Bulletin of the Transilvania University of Brasov. Economic Sciences. Series V, Vol. 11 No. 1, pp. 63-70.