Relevant bibliographies by topics / Information on the packaging of food

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Academic literature on the topic 'Information on the packaging of food'

Author: Grafiati
Published: 4 June 2021
Last updated: 12 February 2022

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Journal articles on the topic "Information on the packaging of food"

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Vasile, Cornelia, and Mihaela Baican. "Progresses in Food Packaging, Food Quality, and Safety—Controlled-Release Antioxidant and/or Antimicrobial Packaging." Molecules 26, no. 5 (February 26, 2021): 1263. http://dx.doi.org/10.3390/molecules26051263.

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Food packaging is designed to protect foods, to provide required information about the food, and to make food handling convenient for distribution to consumers. Packaging has a crucial role in the process of food quality, safety, and shelf-life extension. Possible interactions between food and packaging are important in what is concerning food quality and safety. This review tries to offer a picture of the most important types of active packaging emphasizing the controlled/target release antimicrobial and/or antioxidant packaging including system design, different methods of polymer matrix modification, and processing. The testing methods for the appreciation of the performance of active food packaging, as well as mechanisms and kinetics implied in active compounds release, are summarized. During the last years, many fast advancements in packaging technology appeared, including intelligent or smart packaging (IOSP), (i.e., time–temperature indicators (TTIs), gas indicators, radiofrequency identification (RFID), and others). Legislation is also discussed.
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Ankiel, Magdalena, and Mariola Grzybowska-Brzezińska. "Informative Value of Packaging as a Determinant of Food Purchase." Marketing of Scientific and Research Organizations 36, no. 2 (June 1, 2020): 31–44. http://dx.doi.org/10.2478/minib-2020-0015.

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AbstractThe purpose of the article is to present the concept of information value of food packaging, characterize determinants of information value and present the results of own research on the identification of key information on packaging affecting purchasing decisions of food consumers. Unit packaging constituting an inherent element of food products equipment should fulfill numerous, overlapping functions, which include: protection, transport andinformation — functional, as well as ecological and promotional. One of the priority functions of product packaging (not just food) is the informative function. It is assumed that the proper selection of information encoded on the packaging should inform the consumer exhaustively, reliably and comprehensively about the packed product, its composition, nutritional values or storage conditions. Analyzing the information included on food packaging, it can be stated that entities introducing these products onto the market still show a tendency to “excessively” label the packaging (as part of optional labeling). It is therefore reasonable to specify what information is analyzed by consumers in the purchasing process and what information constitutes the information value of unit packets from the point of view of individual consumers. The above will allow identifying key determinants of the information value of packaging and may constitute valuable information for entities introducing products to trade in the field of proper selection of characters and codes of unit packets on the food market.
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Pulker, Claire Elizabeth, Denise Chew Ching Li, Jane Anne Scott, and Christina Mary Pollard. "The Impact of Voluntary Policies on Parents’ Ability to Select Healthy Foods in Supermarkets: A Qualitative Study of Australian Parental Views." International Journal of Environmental Research and Public Health 16, no. 18 (September 12, 2019): 3377. http://dx.doi.org/10.3390/ijerph16183377.

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Food packaging is used for marketing purposes, providing consumers with information about product attributes at the point-of-sale and thus influencing food choice. The Australian government focuses on voluntary policies to address inappropriate food marketing, including the Health Star Rating nutrition label. This research explored the way marketing via packaging information influences Australian parents’ ability to select healthy foods for their children, and who parents believe should be responsible for helping them. Five 90-min focus groups were conducted by an experienced facilitator in Perth, Western Australia. Four fathers and 33 mothers of children aged 2–8 years participated. Group discussions were audio-recorded and transcribed verbatim and inductive thematic content analysis conducted using NVivo11. Seven themes were derived: (1) pressure of meeting multiple demands; (2) desire to speed up shopping; (3) feeding them well versus keeping them happy; (4) lack of certainty in packaging information; (5) government is trusted and should take charge; (6) food manufacturers’ health messages are not trusted; (7) supermarkets should assist parents to select healthy foods. Food packaging information appears to be contributing to parents’ uncertainty regarding healthy food choices. Supermarkets could respond to parents’ trust in them by implementing structural policies, providing shopping environments that support and encourage healthy food choices.
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Homan, Devi Kurniawati. "Simbol untuk Menunjang Sistem Informasi Desain Kemasan Makanan dan Minuman Plastik." Humaniora 2, no. 1 (April 30, 2011): 33. http://dx.doi.org/10.21512/humaniora.v2i1.2945.

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The use of plastic as packaging food and beverages has increased along with the development of technological and cultural changes in society. But this change has not been followed by an adequate understanding of the various types of plastic and usefulness. Symbols and information system on packaging become important information for consumer and visual communication designer. Based on field research, literature research and desktop research, the author summarizes that the information in the form of significant symbols are important to be put on the design of plastic packaging for food or beverage. During this time, several foods and beverages in plastic packaging have included the plastic code. But generally consumers do not have enough knowledge about these codes. This is where the role of visual communication designers becomes an important. Symbols and information systems which prepared in well design will be more easily to understand. With easily understandable symbol and information systems, consumer certainly would be wiser to choose and avoid the negative impact during the bad use of food and beverage plastics packaging.
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Choi, Bulim, and Kang-Dae Lee. "Packaging as an Offline Method to Share Information: Evidence from the Food and Beverage Industry in the Republic of Korea." Sustainability 11, no. 22 (November 11, 2019): 6327. http://dx.doi.org/10.3390/su11226327.

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With the growing participation by diverse stakeholders in the total flow of products, as seen with supply chains and logistics, it is becoming increasingly complicated to decide what information is to be shared and who is to be a partner. The purpose of this study is to explore the role of packaging as an offline method to share information in the total channel. This is because packaging improves communication among stakeholders and is normally part of the first contact between them and the product. Thus, it has the strategic potential to share product information that meets stakeholders’ needs. To accomplish this objective, we built a research framework that depicts four hypotheses and tested it with structural equation modeling (SEM). Data were collected by surveys and measured for statistical analysis. After identifying the role of packaging, we showed nine specific related variables and the information’s perceived effects on stakeholders and their directions and relative values. This will help future researchers to discuss packaging’s extended roles, the needs of information separation, and its priority to be shared to help executives develop packaging strategies as an offline means to share information. Additionally, as packaging is considered to be an information generator, it gives participants the opportunity to extend its roles and to assign additional information to the product along the offline flow of goods from manufacturers to end users.
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Wyrwa, Joanna, and Anetta Barska. "Packaging as a Source of Information About Food Products." Procedia Engineering 182 (2017): 770–79. http://dx.doi.org/10.1016/j.proeng.2017.03.199.

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Cyrek, Piotr. "Packaging as a Source of Information about Food Products." Zeszyty Naukowe Uniwersytetu Szczecińskiego. Problemy Zarządzania, Finansów i Marketingu 39 (2015): 9–22. http://dx.doi.org/10.18276/pzfm.2015.39-01.

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Pulker, Claire Elizabeth, Jane Anne Scott, and Christina Mary Pollard. "Ultra-processed family foods in Australia: nutrition claims, health claims and marketing techniques." Public Health Nutrition 21, no. 1 (July 17, 2017): 38–48. http://dx.doi.org/10.1017/s1368980017001148.

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AbstractObjectiveTo objectively evaluate voluntary nutrition and health claims and marketing techniques present on packaging of high-market-share ultra-processed foods (UPF) in Australia for their potential impact on public health.DesignCross-sectional.SettingPackaging information from five high-market-share food manufacturers and one retailer were obtained from supermarket and manufacturers’ websites.SubjectsIngredients lists for 215 UPF were examined for presence of added sugar. Packaging information was categorised using a taxonomy of nutrition and health information which included nutrition and health claims and five common food marketing techniques. Compliance of statements and claims with the Australia New Zealand Food Standards Code and with Health Star Ratings (HSR) were assessed for all products.ResultsAlmost all UPF (95 %) contained added sugars described in thirty-four different ways; 55 % of UPF displayed a HSR; 56 % had nutrition claims (18 % were compliant with regulations); 25 % had health claims (79 % were compliant); and 97 % employed common food marketing techniques. Packaging of 47 % of UPF was designed to appeal to children. UPF carried a mean of 1·5 health and nutrition claims (range 0–10) and 2·6 marketing techniques (range 0–5), and 45 % had HSR≤3·0/5·0.ConclusionsMost UPF packaging featured nutrition and health statements or claims despite the high prevalence of added sugars and moderate HSR. The degree of inappropriate or inaccurate statements and claims present is concerning, particularly on packaging designed to appeal to children. Public policies to assist parents to select healthy family foods should address the quality and accuracy of information provided on UPF packaging.
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Md. Saad, Khatijah, Muhammad Zaffwan Idris, and Nor Rofizah Johari. "EVALUATING SMEs FOOD PACKAGING DESIGN CHARACTERISTIC." Journal of Information System and Technology Management 5, no. 18 (September 10, 2020): 19–25. http://dx.doi.org/10.35631//jistm.518002.

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Package design as a communication aspect and plays a significant role in marketing. In the buying context, the package design reveals the content and details of the product to the consumers. That’s why package design really helps a product stand out in the market. The purpose of this paper was to investigate the style of SMEs food packaging design. A total of 67 SMEs food packaging designs in the market were selected randomly as samples in this study. This paper presents an exposition of visual research and content analysis methods. This research examined the characteristic of SMEs food packaging design such as material, visual, product information, label, and shape. The results of the study showed most of the products still used transparent plastic (75%), photography as a visual style on packaging (73%), sticker labeling technique (60%), and used the square shape of packaging design (71%). The study also found that there was more than 80% of the product showed the information on packaging design (logo, product name, brand). Findings suggested that characters used in SMEs food packaging design need to come out with a new style and image to increases consumer intention on purchasing products. It is hoped that the findings, as presented in this paper, will highlight the important characteristic of the SMEs food product in order to increase consumer comprehension of the product image base on a brand name, identity, and brand loyalty.
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Setiawardani, Maya, Harmon Harmon, Mukaram Mukaram, Ira Siti Sarah, Ermina Tiorida, Mohammad Rizal Gaffar, and Iwan Mulyawan. "DELIVERY FOOD PACKAGING DESIGN BASED ON CONSUMER PERSPECTIVE." JOURNAL OF APPLIED BUSINESS ADMINISTRATION 5, no. 1 (March 31, 2021): 95–104. http://dx.doi.org/10.30871/jaba.v5i1.2590.

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In recent years, the market for delivery foods has grown rapidly. The large-scale social restrictions that were announced by Indonesian government as a response to Covid-19 pandemic has continued the increasing trend of online food delivery. Convenient and health factors are the main motivator of this trend. Therefore, there is a growing concern about the effective packaging design for takeout foods. However, only a few a study published on this specific topic. It is important to understand the main concern of customers on the takeout foods packaging design. The purpose of this study is to design suitable takeout foods packaging based on the customer perspective using a pull market strategy. This study used various data collection methods such as observation, interview, literature study, and survey. Data collected was analyzed with descriptive analysis and SWOT analysis. A packaging design is proposed considering customer inputs on packaging material, design, and information needed.
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Dissertations / Theses on the topic "Information on the packaging of food"

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Veramendi, Herrera Alexa Gianella. "El diseño de packaging ecológico que tiene efecto en la compra de galletas saludables en supermercados en mujeres NSE B de Lima Metropolitana." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/653513.

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Los empaques ecológicos adquieren mayor relevancia para los consumidores preocupados por el impacto de sus compras en el medio ambiente, lo cual representa una oportunidad para incrementar las ganancias en un negocio enfocado en productos sostenibles. Por ello, el propósito de este trabajo es investigar la relación entre el empaque ecológico -medido por el diseño, la información y el material usado- y la intención de compra de galletas saludables.  En el diseño del empaque ecológico las piezas clave son el color, la forma y la imagen, debido a que son consideradas cruciales para identificar un empaque ecológico en el punto de venta. Con respecto a la información del empaque ecológico, se considera a la etiqueta el instrumento principal al momento de identificar la sostenibilidad del producto. Por otro lado, el material usado del empaque ecológico toma relevancia para el consumidor cuando éste tiene preferencias hacia un producto sostenible. Existe un vacío en las investigaciones sobre los empaques ecológicos, debido a que no se han realizado estudios para conocer la relación de la intención de compra de las galletas saludables en empaques ecológicos, sino de manera general en productos comestibles, por lo que este estudio contribuirá en ese sentido.
Ecological packaging becomes more relevant for consumers concerned about the impact of their purchases on the environment, which represents an opportunity to increase profits in a business focused on sustainable products. Therefore, the purpose of this work is to investigate the relationship between ecological packaging -measured by design, information and the material used- and the intention of buying healthy cookies. In the design of the ecological packaging, the key pieces are color, shape and image, because they are considered crucial to identify an ecological packaging at the point of sale. Regarding the ecological packaging information, the label is considered the main instrument when identifying the sustainability of the product. On the other hand, the used material of the ecological packaging becomes relevant for the consumer when he has preferences towards a sustainable product. There is a gap in research on organic packaging, since studies have not been conducted to determine the relationship of the intention to buy healthy cookies in ecological packaging, but generally in edible products, so this study will contribute in that sense.
Trabajo de investigación
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Chan, Tay On Kou Alexandra Valeria. "Replanteamiento de la identidad visual del restaurante Ache a partir de su dimensión cultural." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2021. http://hdl.handle.net/10757/657155.

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En esta investigación se encontró un problema de comunicación visual en el restaurante Ache, donde se identificó la falta de elementos gráficos que logre identificar al restaurante de cocina nikkei a partir de su dimensión cultural. Se identificó que este problema de comunicación visual solo se podía resolver mediante el diseño gráfico, ya que pertenece precisamente al área identitaria. Además, este proyecto muestra una justificación cultural y práctica donde se identificarán aspectos esenciales para el replanteamiento de la identidad del restaurante para que logre transmitir su esencia como marca al consumidor.También, se realizó una encuesta a un grupo de personas que consumen comida nikkei y se entrevistó a dos expertos que han creado y rediseñado proyectos de identidad visual de restaurantes nikkeis y otros rubros de comida. Adicionalmente, se utilizó la metodología de trabajo del doble diamante para realizar el proceso de elaboración de la gráfica visual.Los principales resultados que se pudo obtener mediante la propuesta de diseño fueron positivos, ya que los usuarios consideraron que la nueva gráfica sí reflejaba el rubro de comida que ofrecían. Igualmente, el logo lo relacionaban con la cultura nikkei, la carta lo consideraban claro y directo, las imágenes ayudaban a entender el producto a consumir y el empaque les parecía innovador y diferente generando una experiencia única.
In this research, a visual communication problem was found in the Ache restaurant, where the lack of graphic elements that could identify the Nikkei cuisine restaurant from its cultural dimension was identified. It was identified that this visual communication problem could only be solved through graphic design, since it belongs precisely to the identity area. In addition, this project shows a cultural and practical justification where essential aspects will be identified for the rethinking of the identity of the restaurant so that it can transmit its essence as a brand to the consumer.Also, a survey was made to a group of people who consume Nikkei food and two experts who have created and redesigned visual identity projects for Nikkei restaurants and other food items were interviewed. Additionally, the double diamond methodology was used to carry out the process of elaboration of the visual graphics.The main results obtained through the design proposal were positive, since the users considered that the new graphics did reflect the food offered. Likewise, the logo was related to the Nikkei culture, the menu was considered clear and direct, the images helped to understand the product to be consumed and the packaging seemed innovative and different, generating a unique experience
Trabajo de Suficiencia Profesional
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Williams, Helén. "Food Packaging for Sustainable Development." Doctoral thesis, Karlstads universitet, Avdelningen för energi-, miljö- och byggteknik, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-7328.

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Packaging has been on the environmental agenda for decades. It has been discussed and debated within the society mainly as an environmental problem. Production, distribution and consumption of food and drinks contribute significant to the environmental impact. However, consumers in the EU waste about 20% of the food they buy. The function of packaging in reducing the amount of food losses is an important but often neglected environmental issue. This thesis focuses on the functions of packaging that can be used to preserve resources efficiently and reduce the environmental impact of the food-packaging system. The service perspective is used to increase knowledge about consumer interaction with packages. Fifteen packaging attributes, for example, ‘easy to empty’, ‘hygienic’ and ‘contain the right quantity’, were identified as influencing the amount of food losses at the consumer. The result showed that there are potentials to both increase consumer satisfaction and decrease the environmental impact of the food-packaging system, when new packaging design reduces food losses. A model was developed that calculates the balance of environmental impact between reduction of food losses, and more packaging material. The result showed that it can be environmentally motivated to increase the environmental impact of packaging, if the amount of food losses is reduced. This is especially true for food items with high environmental impact, e.g. meat and dairy products, and for food items that have a high share of loss, e.g. bread. I have also explored to what extent packaging can influence food losses in households. The study showed that about 20% to 25% of household food waste was related to packaging. The households noted three packaging attributes as the main causes for food losses; ‘too big packaging’, ‘difficult to empty’ and ‘best-before-date’. Finally there is a discussion of packaging research in the context of sustainability principles, and suggestions for further research.

Paper IV was still a manuscript at the time of the thesis defense.

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Kubon, Petr Pp. "Information packaging revisited." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape9/PQDD_0027/NQ51885.pdf.

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Nemat, Babak. "Elucidating the Influence of Food Packaging Attributes on Source-separation of Food Packaging Waste at Home." Licentiate thesis, Högskolan i Borås, Akademin för textil, teknik och ekonomi, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-24007.

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The global amount of waste generated by households, including food packaging waste, has been increasing continuously across the world, posing a massive threat to societies and the environment. Proper waste management, therefore, has become a challenging environmental issue and a priority for governments. Along with the technological advances, such as material recovery technologies, more stress has been placed on the strategies for moving away from disposal to waste prevention, separation, and recycling. Considerable efforts are being made to not only limit the overall production and the negative impact of waste on the environment and human health but also to minimize the cost of waste management. Separation of wastes at the source (i.e., source separation) is an integral part of such efforts toward enhancing the purity of collected waste and improving the quality of materials for recycling. Furthermore, sorting of waste as a habitual performance can serve as a practice for improving residents' recycling/sorting behavior. The packaging waste, including food packaging, forms a significant part of the municipal solid waste. The design of food packaging, therefore, has received a lot of attention as a useful tool to influence the consumers' sorting behavior, making it an interesting concept for research related to waste management. Presumably, the design of food packaging can meet consumers' sorting demands while being instructive and facilitating the sorting process, thus enhancing the recycling rate of the food packaging waste. Finding the ideal form of food packaging, however, requires an in-depth understanding of the packaging-consumer interactions throughout the sorting process. Considering the different characteristics of food packaging, it is expected that different food packages tend to influence a consumer in different ways. Nevertheless, the current knowledge is somewhat too general to be used by packaging developers to improve the sorting of the food packaging. Hence, the present thesis aims to provide a more in-depth insight into the influence of food packaging, as a product and service provider, on the consumer's/user's decision-making on sort of food packaging waste. The results assert that packaging to be sorted properly requires proper design to manifest its sorting related abilities such as easy to empty, easy to clean, and easy to fold, for the consumer. Selecting material, visual attributes, form, and function can amplify or reduce these sorting abilities of food packaging.
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Wang, Weiyao. "Food packaging design for older consumers." Thesis, Birmingham City University, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.264688.

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This research centres on product package design related to older people's emotional needs. In particular, knowledge concerning the design of packages for transgenerational use linked to background social data has been elicited. The most distinctive accomplishment has been an exploration of the visual appeal of packaging design in relation to age, gender, education and emotional preference of older consumers. Findings are primarily related to the interaction older people in the UK with selected aspects of package design. Three areas of research have been brought together in this thesis: packaging design and multiple choice, emotional/psychological preference for packaging design characteristics and colour appeal associated ..w ith food character in packaging design. Investigations into the 'third age' and classifications beyond utilised a large sample from the 'Thousand Elders' and a range of packaging designs for selected food items. The significant findings indicate that familiarity and emotional response to packaging designs are key determinants in older consumers' intentions to purchase. Design relating to overall perception or technical cognition are shown to correlate with age related emotional feelings of arousal. Specific findings on such correlations are described in detail. A further 'emotional appeal' was found with colour; for example, green, yellow or bright tones were the most popular colour hue and value associated with varied qualities for food packaging design for specific age groups. Differences between ages, gender and education levels (hypothesised variables linked to design choices) are also analysed and correlated; for example, gender and age rather than educational level combinations appeared to significantly influence choice. Males aged between 55 and 64 relied on their experience of functional aspects for packaging design when considering a purchase. Females in the older age group of 65-74 were more emotional and considered visual appeal in a more personal way. However, few distinguishable psychological effects were noted for the over 75 year olds in their relationship with design. Personal characteristics of older people and their choice are presented in a combination of qualitative interpretation and numeric analysis. Key findings relate to the specific nature of older consumers behaviour in their engagement with packaging design.
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Baker, Eve A. "The Rhetoric of Organic Food Packaging." University of Dayton / OhioLINK, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=dayton1353339137.

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Silva, Mariana Rodrigues Ferreira da. "Active and intelligent bionanocomposites for food packaging." Master's thesis, Universidade de Aveiro, 2017. http://hdl.handle.net/10773/22400.

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Mestrado em Biotecnologia
A produção de plásticos, baseados no uso de combustíveis fósseis, está a aumentar e estima-se que esta tendência continuará no futuro com impactos ambientais consideráveis. Os bioplásticos são uma alternativa amiga do ambiente. Biopolímeros como quitosana já foram adotados com sucesso para produzir bioplásticos que agem como substitutos do plástico em embalagem. A quitosana foi selecionada devido às suas numerosas vantagens para embalagem alimentar, principalmente devido às suas atividades antioxidantes e antimicrobiana. Por outro lado, o dióxido de titânio foi selecionado como aditivo devido à sua capacidade de retirar oxigénio do ambiente e devido à possibilidade de poder ser facilmente funcionalizado para a formação de um sensor. Isto permitiria a formação de uma embalagem ativa e inteligente na proteção do alimento. Assim, nanopartículas homogéneas arredondadas e monofásicas de anatase de dióxido de titânio (TiO2) foram usadas para melhorar os filmes de quitosana, criando um bionanocompósito. Estas nanopartículas de TiO2 foram produzidas por síntese hidrotermal, tendo sido otimizadas as condições de síntese, como a temperatura e tempo, para selecionar as condições que originam as nanopartículas com as caraterísticas desejadas. As condições escolhidas para a produção do TiO2 foram 200 ºC e 2,5 h devido ao tamanho, dispersão e tipo de nanoparticulas de TiO2 produzidas. Os filmes de quitosana foram preparados com cerca de 9 mg de nanopartículas de TiO2. Para criar uma embalagem ativa e inteligente compostos fenólicos (principalmente antocianinas) de arroz preto (Oryza sativa L. Indica) foram adicionados para funcionalizar o TiO2 (4,1 mg de extrato por filme). Os filmes foram caracterizados em relação à sua atividade antioxidante, humidade, solubilidade, hidrofobicidade da superfície e propriedades mecânicas. Os melhores resultados foram obtidos nos filmes com nanopartículas e compostos fenólicos e foi demonstrado que a forma como cada componente é adicionado altera as suas propriedades. Os melhores resultados foram o aumento da atividade antioxidante, diminuição da solubilidade e da elasticidade, elongação e resistência à tração no filme composto por pigmento e TiO2,. No entanto nestes últimos três parâmetros, a sua diminuição pode ser um aspeto positivo ou negativo dependendo das propriedades desejadas para o filme e o produto alimentar a embalar
Plastic production based in fossil fuels is rising, and predictions supports it continuous and enhanced use, with consequent environmental damage. Bioplastics are an environmentally friendly alternative. Biopolymers as chitosan have already been successfully used to produce bioplastics that act as plastic substitutes in packaging. Chitosan was chosen for its numerous advantages for food packaging namely due to its antioxidant and antimicrobial activities. On the other hand, TiO2 was selected due to its oxygen scavenging ability and due to its possibility to be easily functionalised to create a sensor. This would allow the construction of an active and intelligent packaging for food protection. Thus, monophasic anatase homogeneous round-shaped nanoparticles of titanium dioxide (TiO2) were used as filler to improve the chitosan films, creating a bionanocomposite. These TiO2 nanoparticles were produced via a hydrothermal method and its synthesis was optimized testing various reaction times and temperatures to find the conditions that create TiO2 nanoparticles with the desired features. The conditions used for the chosen TiO2 were 200 ºC and 2.5 h due to the size, dispersion and TiO2 of the nanoparticles produced. The chitosan films were prepared with about 9 mg of TiO2 nanoparticles. To develop an active and intelligent food packaging, phenolic compounds (mainly anthocyanins) from black rice (Oryza sativa L. Indica) were used to functionalise the TiO2 (4.1 mg of extract in each film). The films were characterised regarding its antioxidant activity, humidity, solubility, surface hydrophilicity and mechanical properties. The best results were from films with both nanoparticles and phenolic compounds, and it was established that the order in which they are added alters its properties. The more notable improvements are an increase in antioxidant activity and a decrease in solubility, elasticity, elongation and tensile strength in the film containing pigment and TiO2. However, the reduction of the later three properties can either be positive or negative, it depends on desired properties for the film for a chosen food product
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Pires, Carla Sofia Gomes. "Junk food packaging on healthy food: a matter of children’s perceptions." Master's thesis, NSBE - UNL, 2011. http://hdl.handle.net/10362/10449.

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A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics
While there is extensive research regarding the impact of television on food choices, much less is focused on an instrument able to change beliefs at the point-of-purchase: packaging. This study aims to understand how food packaging can influence children‟s attitudes and purchase decisions towards healthier choices. Therefore, the appealing components of junk food packaging will be transferred to healthy food in order to understand its effect on children: Package Evaluation, Attention to Packaging, Attitude toward the Product, Perceived Healthiness, and Purchase Intention. To measure these variables, structured questionnaires were conducted to a sample composed by 408 Portuguese children aged between 10 and 14 years old from 5th to 9th grades. This study suggests that packaging can be a way to increase the appeal of healthy food to children and, consequently, improve their food choices, taking into consideration their values and preferences.
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Röjning, Fredrik, and Fredrik Petersson. "A world without packaging? : How can food retailers reframe the practice of packaging?" Thesis, Uppsala universitet, Företagsekonomiska institutionen, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-415900.

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Considering the increasing competition between brands and products, packaging has become an important framing tool to influence customers' purchasing decisions. However, given the growing environmental concerns, zero packaging has emerged as a new practice to face the challenges of preventing and encouraging the use of packaging. With the introduction of zero packaging, marketers have been forced to reframe the practice of packaging, as artifacts used to create identification and familiarity to form a state of resonance have been removed. To extend the research of resonance within the marketing communication science, the study employed a qualitative approach to explore how food retailers are utilizing the framing concept of resonance as a means to revamp the traditional packaging into zero packaging. To reframe the practice of packaging, the study embraces the concept of cognitive and emotional resonance. The findings impose that food retailers need to create personal alignments with product artifacts, environmental values and containers. By reviewing the contextual marketing communication field, zero packaging, a third resonance was utilized to understand how the food retailers adequately attract, change and retain customers. Subsequently, affirmation was discovered as the key mechanism to achieve motivational resonance, by interfering with customers’ intrinsic and personalized values/desires.
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Books on the topic "Information on the packaging of food"

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Piergiovanni, Luciano, and Sara Limbo. Food packaging. Milano: Springer Milan, 2010. http://dx.doi.org/10.1007/978-88-470-1457-2.

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Risch, Sara J., ed. Food Packaging. Washington, DC: American Chemical Society, 2000. http://dx.doi.org/10.1021/bk-2000-0753.

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Rooney, M. L., ed. Active Food Packaging. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-2175-4.

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Piergiovanni, Luciano, and Sara Limbo. Food Packaging Materials. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-24732-8.

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Henyon, DK, ed. Food Packaging Technology. 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959: ASTM International, 1991. http://dx.doi.org/10.1520/stp1113-eb.

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Barone, Caterina, Luciana Bolzoni, Giorgia Caruso, Angela Montanari, Salvatore Parisi, and Izabela Steinka. Food Packaging Hygiene. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-14827-4.

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Hirsch, Arthur. Flexible Food Packaging. Boston, MA: Springer US, 1991. http://dx.doi.org/10.1007/978-1-4615-3908-7.

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Singh, Preeti, Ali Abas Wani, and Horst-Christian Langowski, eds. Food Packaging Materials. Boca Raton : CRC Press, 2017.: CRC Press, 2017. http://dx.doi.org/10.4324/9781315374390.

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Packaging, Indian Institute of. Plastics for food packaging. New Delhi: Indian Centre for Plastics in the Environment, 2005.

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Ahvenainen, Raija. Novel food packaging techniques. Boca Raton: CRC Press, 2003.

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Book chapters on the topic "Information on the packaging of food"

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Tamani, Nouredine, Patricio Mosse, Madalina Croitoru, Patrice Buche, and Valérie Guillard. "A Food Packaging Use Case for Argumentation." In Communications in Computer and Information Science, 344–58. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-13674-5_31.

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Li, Xiaomin, and Lijiang Huo. "Study on Logistics Information Packaging Technology of Fresh Food in Cold Chain." In Advanced Graphic Communications, Packaging Technology and Materials, 579–84. Singapore: Springer Singapore, 2015. http://dx.doi.org/10.1007/978-981-10-0072-0_72.

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Russo, Davide, Christian Spreafico, and Paolo Carrara. "How to Organize a Knowledge Basis Using TRIZ Evolution Tree: A Case About Sustainable Food Packaging." In IFIP Advances in Information and Communication Technology, 221–30. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-61295-5_18.

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Brennan, James G., and Brian P. F. Day. "Packaging." In Food Processing Handbook, 291–350. Weinheim, FRG: Wiley-VCH Verlag GmbH & Co. KGaA, 2006. http://dx.doi.org/10.1002/3527607579.ch9.

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Brennan, James G., and Brian P. F. Day. "Packaging." In Food Processing Handbook, 225–80. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA, 2011. http://dx.doi.org/10.1002/9783527634361.ch8.

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Ranken, M. D., R. C. Kill, and C. Baker. "Food Packaging." In Food Industries Manual, 544–56. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4613-1129-4_16.

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Shin, Joongmin, and Susan E. M. Selke. "Food Packaging." In Food Processing, 249–73. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118846315.ch11.

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Vaclavik, Vickie A., and Elizabeth W. Christian. "Food Packaging." In Food Science Text Series, 367–90. New York, NY: Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-9138-5_18.

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Anandharamakrishnan, C., and S. Padma Ishwarya. "Food Packaging." In Essentials and Applications of Food Engineering, 651–95. Boca Raton : CRC Press, Taylor & Francis Group, 2019.: CRC Press, 2019. http://dx.doi.org/10.1201/9780429430244-15.

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Potter, Norman N. "Food Packaging." In Food Science, 579–614. Dordrecht: Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-015-7262-0_21.

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Conference papers on the topic "Information on the packaging of food"

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"Research on Color Application in Children's Food Packaging Design." In 2018 4th International Conference on Education, Management and Information Technology. Francis Academic Press, 2018. http://dx.doi.org/10.25236/icemit.2018.009.

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Pereira, Carla, and Magaly Rocha. "Colors as visual indicators of food nutritional characteristics in milk packaging." In 6th Information Design International Conference. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/designpro-cidi-2.

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Romadhon, Ahmad Sahru, and Vivi Tri Widyaningrum. "Automatic Food Packaging System using Programmable Logic Controller." In International Conference on Health Informatics, Medical, Biological Engineering, and Pharmaceutical. SCITEPRESS - Science and Technology Publications, 2020. http://dx.doi.org/10.5220/0010331202710277.

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Yusoff, Asma', Riza Sulaiman, and Suziyanti Marjudi. "Framework of CAD system in food packaging for Malaysian SMEs." In 2011 International Conference on Electrical Engineering and Informatics (ICEEI). IEEE, 2011. http://dx.doi.org/10.1109/iceei.2011.6021741.

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Gao, Liyan. "Current Security Status and Development Tendency of Packaging Materials for Infant Food in China." In 2nd International Conference on Soft Computing in Information Communication Technology. Paris, France: Atlantis Press, 2014. http://dx.doi.org/10.2991/scict-14.2014.62.

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"Towards Manufacturing Execution Systems for the Food and Beverage Packaging Industry." In 9th International Conference on Informatics in Control, Automation and Robotics. SciTePress - Science and and Technology Publications, 2012. http://dx.doi.org/10.5220/0004121205520556.

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Beyler Çiğil, Aslı. "Biobased intelligent packaging application." In 10th International Symposium on Graphic Engineering and Design. University of Novi Sad, Faculty of technical sciences, Department of graphic engineering and design,, 2020. http://dx.doi.org/10.24867/grid-2020-p40.

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Changes in consumer preferences in order to reach safe food have led to innovations in packaging technologies. Intelligent and active packaging is a constantly developed packaging technology that plans to offer safer and higher quality products. Active packaging refers to the inclusion of additives in the package in order to maintain and / or extend shelf life and product quality. Intelligent systems, on the other hand, are systems that monitor the status of packaged food during this entire period to provide information about the quality of the packaged during storage and transportation. The aim of this study is to produce a completely natural intelligent packaging material using rosehip extract and biopolymer, which is a substance that naturally changes color with pH. In this study, cellulose acetate butyrate biobased films containing different rates (1, 2.5, 5, 10 wt%) of rosehip extract were produced by solvent casting method. The chemical structure the rosehip containing biobased film and blank biobased film were characterized by ATR-FTIR. The transparency of prepared five different films were determined by UV spectroscopy. The color characteristic of blank and rosehip containing films measured with spectrophotometer. Surface energy of all films and contact angles were determined with goniometer. Biobased films were printed and printability parameters such as color, gloss, contact angle, surface tension were examined. It is concluded that blank biobased film is colorless, transparent and all biobased films have good printability. It was determined that the amount of rosehip extract increased the color change visibly. The biobased films obtained are pink in acidic medium and yellow-green in alkaline medium. The results prove that biobased film produced with rosehip extract and cellulose acetate butyrate can be used in intelligent packaging applications.
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Fadhilah, Hamid, Esmeralda C. Djamal, Ridwan Ilyas, and Asep Najmurrokhman. "Non-Halal Ingredients Detection of Food Packaging Image Using Convolutional Neural Networks." In 2018 International Symposium on Advanced Intelligent Informatics (SAIN). IEEE, 2018. http://dx.doi.org/10.1109/sain.2018.8673376.

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Marjudi, Suziyanti, Riza Sulaiman, Mohd Fahmi Mohamad Amran, Saliyah Kahar, and Khairul Annuar Abdullah. "The development of CAD system for SME food packaging in Malaysia: A proposal." In 2011 International Conference on Electrical Engineering and Informatics (ICEEI). IEEE, 2011. http://dx.doi.org/10.1109/iceei.2011.6021509.

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Bhakuni, Nila D., Robert E. Dick, and Kurt A. Beiter. "Hyper-Can: An Automated Design and Analysis Tool for Packaging-Specific Applications." In ASME 1994 International Computers in Engineering Conference and Exhibition and the ASME 1994 8th Annual Database Symposium collocated with the ASME 1994 Design Technical Conferences. American Society of Mechanical Engineers, 1994. http://dx.doi.org/10.1115/cie1994-0423.

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Abstract The objective of beverage and food can design is to minimize cost while maintaining structural integrity. The package must satisfy requirements of internal pressure, drop pressure, and axial column load. Finite element analysis allows the designer to examine these structural constraints before prototypes are created so a larger design space can be examined in a shorter time. Hyper-Can was created as a tool in the Macintosh environment to automate the design and analysis process and reduce the design cycle time in a user-friendly way. Hyper-Can contains templates or families of designs of standard beverage and food can ends and bodies that calculate geometric information for finite element analysis pre-processing and fill and metal volume calculation using external Fortran code. Hyper-Can allows the designer to manipulate a standard design from the conceptual stage to analysis utilizing a simple graphical interface on the Macintosh.
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Reports on the topic "Information on the packaging of food"

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Cairo, Jessica, Iulia Gherman, and Paul Cook. The effects of consumer freezing of food on its use-by date. Food Standards Agency, July 2021. http://dx.doi.org/10.46756/sci.fsa.ret874.

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The current Food Standards Agency consumer guidance states that consumers can freeze pre-packed food right up to the “use-by” date and, once food has been defrosted, it should be consumed within 24 hours. This strategic review has collated relevant data to determine whether there is an increased risk in relation to freezing ready-to-eat and non-ready-to-eat foods on the use-by date compared to the day before the use-by date. The review has focused on how the shelf-life of a food is determined and the effects of freezing, thawing and refrigeration on foodborne pathogens, including Bacillus spp., Campylobacter spp., Clostridium botulinum, Clostridium perfringens, Listeria monocytogenes, Salmonella, pathogenic Escherichia coli and Shigella spp. In the UK, food business operators are responsible for setting the safe shelf-life of a food which, in practice, should take into consideration the consumer habits, as well as the factors affecting shelf-life, such as food product characteristics, food processing techniques, transport, retail and domestic food storage temperatures, and type of packaging. Some countries, such as Ireland, New Zealand and Canada specifically recommend including safety margins within shelf lives. This is used to maintain brand integrity because it ensures that the food is consumed in its optimum condition. The FSA has collaborated with other organisations in the production of several guidance documents; however, there is no explicit requirement for the consideration of a margin of safety when setting shelf-life. There is also no legal requirement in the UK to consider a safety margin when setting shelf-life. According to regulations, pathogens should not be present in sufficient levels to cause foodborne illness on the use-by date, as food should still be safe to eat on that day. Given that these requirements are met, the risk assessed in this report arises from the processes of freezing, thawing and subsequent refrigerated storage for a further 24 hours, and the potential for these to increase pathogen levels. In this review, it was found that there is a risk of additional growth of certain pathogens during the refrigerated storage period although the impact of freezing and thawing on the extent of this growth was not readily evident. This risk would relate specifically to ready-to-eat foods as cooking of non-ready-to-eat foods after defrosting would eliminate pathogens. This report explores the potential issues related to consumer freezing on the use-by date and identifies additional information or research required to understand the risks involved. Overall, there is little evidence to suggest a significant change in risk between consumers freezing ready-to-eat food on the use-by date compared to freezing the food on the day before the use-by date. Specific areas that merit further research include the risks due to low temperature survival and growth of L. monocytogenes. There is also a lack of research on the effects of freezing, defrosting and refrigeration on the growth and toxin production of non-proteolytic C. botulinum, and the growth of Salmonella during domestic freezing and thawing. Finally, more information on how food business operators set shelf-life would enable a better understanding of the process and the extent of the safety margin when determining shelf-life of ready-to-eat and non-ready-to-eat foods.
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Donnelly, Justin. Warfighter's Information Packaging (WIP). Fort Belvoir, VA: Defense Technical Information Center, April 2002. http://dx.doi.org/10.21236/ada402550.

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Pullman, Madeleine, Robin Fenske, and Wayne Wakeland. Food Delivery Footprint: Addressing Transportation, Packaging, and Waste in the Food Supply Chain. Portland State University Library, June 2010. http://dx.doi.org/10.15760/trec.129.

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Kelleher, D. M., R. L. Shipp, and J. D. Mason. PRIDE Surveillance Projects Data Packaging Project Information Package Specification Version 1.1. Office of Scientific and Technical Information (OSTI), August 2010. http://dx.doi.org/10.2172/1009119.

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Kelleher, D. M., R. L. Shipp, and J. D. Mason. PRIDE Surveillance Projects Data Packaging Project, Information Package Specification Version 1.0. Office of Scientific and Technical Information (OSTI), September 2009. http://dx.doi.org/10.2172/973809.

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van den Oever, Martien, Karin Molenveld, Maarten van der Zee, and Harriëtte Bos. Bio-based and biodegradable plastics : facts and figures : focus on food packaging in the Netherlands. Wageningen: Wageningen Food & Biobased Research, 2017. http://dx.doi.org/10.18174/408350.

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Nguyen, Trang, Alan de Brauw, and Marrit Van den berg. Sweet or not: Nudging toward healthier food choices for children using information. Washington, DC: International Food Policy Research Institute, 2021. http://dx.doi.org/10.2499/p15738coll2.134565.

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Banerjee, Abhijit, Rema Hanna, Jordan Kyle, Benjamin Olken, and Sudarno Sumarto. The Power of Transparency: Information, Identification Cards and Food Subsidy Programs in Indonesia. Cambridge, MA: National Bureau of Economic Research, February 2015. http://dx.doi.org/10.3386/w20923.

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Roth, James A. Animal Disease Information and Prevention Materials Developed by the Center for Food Security and Public Health. Ames (Iowa): Iowa State University, January 2007. http://dx.doi.org/10.31274/ans_air-180814-758.

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McPhedran, R., K. Patel, B. Toombs, P. Menon, M. Patel, J. Disson, K. Porter, A. John, and A. Rayner. Food allergen communication in businesses feasibility trial. Food Standards Agency, March 2021. http://dx.doi.org/10.46756/sci.fsa.tpf160.

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Background: Clear allergen communication in food business operators (FBOs) has been shown to have a positive impact on customers’ perceptions of businesses (Barnett et al., 2013). However, the precise size and nature of this effect is not known: there is a paucity of quantitative evidence in this area, particularly in the form of randomised controlled trials (RCTs). The Food Standards Agency (FSA), in collaboration with Kantar’s Behavioural Practice, conducted a feasibility trial to investigate whether a randomised cluster trial – involving the proactive communication of allergen information at the point of sale in FBOs – is feasible in the United Kingdom (UK). Objectives: The trial sought to establish: ease of recruitments of businesses into trials; customer response rates for in-store outcome surveys; fidelity of intervention delivery by FBO staff; sensitivity of outcome survey measures to change; and appropriateness of the chosen analytical approach. Method: Following a recruitment phase – in which one of fourteen multinational FBOs was successfully recruited – the execution of the feasibility trial involved a quasi-randomised matched-pairs clustered experiment. Each of the FBO’s ten participating branches underwent pair-wise matching, with similarity of branches judged according to four criteria: Food Hygiene Rating Scheme (FHRS) score, average weekly footfall, number of staff and customer satisfaction rating. The allocation ratio for this trial was 1:1: one branch in each pair was assigned to the treatment group by a representative from the FBO, while the other continued to operate in accordance with their standard operating procedure. As a business-based feasibility trial, customers at participating branches throughout the fieldwork period were automatically enrolled in the trial. The trial was single-blind: customers at treatment branches were not aware that they were receiving an intervention. All customers who visited participating branches throughout the fieldwork period were asked to complete a short in-store survey on a tablet affixed in branches. This survey contained four outcome measures which operationalised customers’: perceptions of food safety in the FBO; trust in the FBO; self-reported confidence to ask for allergen information in future visits; and overall satisfaction with their visit. Results: Fieldwork was conducted from the 3 – 20 March 2020, with cessation occurring prematurely due to the closure of outlets following the proliferation of COVID-19. n=177 participants took part in the trial across the ten branches; however, response rates (which ranged between 0.1 - 0.8%) were likely also adversely affected by COVID-19. Intervention fidelity was an issue in this study: while compliance with delivery of the intervention was relatively high in treatment branches (78.9%), erroneous delivery in control branches was also common (46.2%). Survey data were analysed using random-intercept multilevel linear regression models (due to the nesting of customers within branches). Despite the trial’s modest sample size, there was some evidence to suggest that the intervention had a positive effect for those suffering from allergies/intolerances for the ‘trust’ (β = 1.288, p<0.01) and ‘satisfaction’ (β = 0.945, p<0.01) outcome variables. Due to singularity within the fitted linear models, hierarchical Bayes models were used to corroborate the size of these interactions. Conclusions: The results of this trial suggest that a fully powered clustered RCT would likely be feasible in the UK. In this case, the primary challenge in the execution of the trial was the recruitment of FBOs: despite high levels of initial interest from four chains, only one took part. However, it is likely that the proliferation of COVID-19 adversely impacted chain participation – two other FBOs withdrew during branch eligibility assessment and selection, citing COVID-19 as a barrier. COVID-19 also likely lowered the on-site survey response rate: a significant negative Pearson correlation was observed between daily survey completions and COVID-19 cases in the UK, highlighting a likely relationship between the two. Limitations: The trial was quasi-random: selection of branches, pair matching and allocation to treatment/control groups were not systematically conducted. These processes were undertaken by a representative from the FBO’s Safety and Quality Assurance team (with oversight from Kantar representatives on pair matching), as a result of the chain’s internal operational restrictions.
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