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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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Brierley, Meaghan, and Charlene Elliott. "Transparent choices: communicating packaged food content to children." Visual Communication 16, no. 1 (January 9, 2017): 57–74. http://dx.doi.org/10.1177/1470357216668693.
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Focusing on how children make food choices, this article presents research to support efforts to meet children’s information needs when it comes to food packaging. Using focus groups, the authors examine children’s perspectives on ‘most healthy’ and ‘least healthy’ packaged food. Findings reveal that children understand whole foods as ‘healthy’ foods, use the Nutrition Facts label to guide their decisions, and interpret package visuals as literal descriptions of what a food contains. These findings provide evidence-based support to improve food packaging design regulations. Finally, the authors call for transparent visual communication strategies, which aim to improve the critical thinking skills of children, and provide a foundation for informed decision-making across a lifetime.
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Siracusa, Valentina. "Food Packaging Permeability Behaviour: A Report." International Journal of Polymer Science 2012 (2012): 1–11. http://dx.doi.org/10.1155/2012/302029.
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The use of polymer materials in food packaging field is one of the largest growing market area. Actually the optimization behaviour of packaging permeability is of crucial importance, in order to extend the food shelf-life and to reach the best engineering solution. Studying the permeability characterization of the different polymer material (homogeneous and heterogeneous polymer system) to the different packaging gases, in different environmental condition, is crucial to understand if the selected material is adapted to the chosen food contact field. Temperature and humidity parameters are of crucial importance for food quality preservation, especially in real life situations, like food market, and house long-life use. The aim of this report was to collect information about the state of the art on the permeability characteristics of the polymer packages used on food field.
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Rodrigues, Carolina, Victor Gomes Lauriano Souza, Isabel Coelhoso, and Ana Luísa Fernando. "Bio-Based Sensors for Smart Food Packaging—Current Applications and Future Trends." Sensors 21, no. 6 (March 18, 2021): 2148. http://dx.doi.org/10.3390/s21062148.
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Intelligent food packaging is emerging as a novel technology, capable of monitoring the quality and safety of food during its shelf-life time. This technology makes use of indicators and sensors that are applied in the packaging and that detect changes in physiological variations of the foodstuffs (due to microbial and chemical degradation). These indicators usually provide information, e.g., on the degree of freshness of the product packed, through a color change, which is easily identified, either by the food distributor and the consumer. However, most of the indicators that are currently used are non-renewable and non-biodegradable synthetic materials. Because there is an imperative need to improve food packaging sustainability, choice of sensors should also reflect this requirement. Therefore, this work aims to revise the latest information on bio-based sensors, based on compounds obtained from natural extracts, that can, in association with biopolymers, act as intelligent or smart food packaging. Its application into several perishable foods is summarized. It is clear that bioactive extracts, e.g., anthocyanins, obtained from a variety of sources, including by-products of the food industry, present a substantial potential to act as bio-sensors. Yet, there are still some limitations that need to be surpassed before this technology reaches a mature commercial stage.
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Fuertes, Guillermo, Ismael Soto, Raúl Carrasco, Manuel Vargas, Jorge Sabattin, and Carolina Lagos. "Intelligent Packaging Systems: Sensors and Nanosensors to Monitor Food Quality and Safety." Journal of Sensors 2016 (2016): 1–8. http://dx.doi.org/10.1155/2016/4046061.
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The application of nanotechnology in different areas of food packaging is an emerging field that will grow rapidly in the coming years. Advances in food safety have yielded promising results leading to the development of intelligent packaging (IP). By these containers, it is possible to monitor and provide information of the condition of food, packaging, or the environment. This article describes the role of the different concepts of intelligent packaging. It is possible that this new technology could reach enhancing food safety, improving pathogen detection time, and controlling the quality of food and packaging throughout the supply chain.
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Beauregard, Jennifer L., Marlana Bates, Mary E. Cogswell, Jennifer M. Nelson, and Heather C. Hamner. "Nutrient Content of Squeeze Pouch Foods for Infants and Toddlers Sold in the United States in 2015." Nutrients 11, no. 7 (July 23, 2019): 1689. http://dx.doi.org/10.3390/nu11071689.
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Background: To describe the availability and nutrient composition of U.S. commercially available squeeze pouch infant and toddler foods in 2015. Materials and Methods: Data were from information presented on nutrition labels for 703 ready-to-serve, pureed food products from 24 major U.S. infant and toddler food brands. We described nutritional components (e.g., calories, fat) and compared them between packaging types (squeeze pouch versus other packaging types) within food categories. Results: 397 (56%) of the analyzed food products were packaged as squeeze pouches. Differences in 13 nutritional components between squeeze pouch versus other packaging types were generally small and varied by food category. Squeeze pouches in the fruits and vegetables, fruit-based, and vegetable-based categories were more likely to contain added sugars than other package types. Conclusion: In 2015, squeeze pouches were prevalent in the U.S. commercial infant and toddler food market. Nutrient composition differed between squeeze pouches and other packaging types for some macro- and micronutrients. Although it is recommended that infants and toddlers under two years old not consume any added sugars, a specific area of concern may be the inclusion of sources of added sugar in squeeze pouches. Linking this information with children’s dietary intake would facilitate understanding how these differences affect overall diet quality.
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Terskikh, M. V. "Packaging Information as a Polycode Advertising Text: Impact Tools." Nauchnyi dialog, no. 12 (December 31, 2020): 111–21. http://dx.doi.org/10.24224/2227-1295-2020-12-111-121.
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The article is devoted to the analysis of polycode advertising texts placed on food packaging. The relevance of the study is determined by the fact that at present, when the decision to purchase is often made directly at the point of sale, the role of information on the packaging has increased many times over. This fact makes it necessary to analyze modern technologies of influence and manipulation that are relevant for this type of discourse. The author considers the text on the packaging as a communicative and structural holistic message, consisting of semiotically heterogeneous elements, characterized by high pragmatic and expressive saturation, aimed at encouraging consumers to make a purchase of a particular product. A typology of functions performed by the information on the packaging is proposed. The main polycode tools that ensure the effective implementation of these functions are considered. As the most frequent polycode techniques used in the text on food packaging, the author identifies the following: an emphasis is made on a unique component in the composition, categorization of the target audience according to certain criteria, the use of means of expression, including provocative metaphorization, appeal to authoritative opinion, the use of stylistic visualization, technologies of narrative and storytelling, etc.
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Ježovičová, Kamila, Jana Turčínková, and Denis Drexler. "The Influence of Package Attributes on Consumer Perception at the Market With Healthy Food." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 64, no. 6 (2016): 1919–26. http://dx.doi.org/10.11118/actaun201664061919.
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The paper provides findings about how packaging of healthy foods is perceived by consumers. The primary data were collected by eye-tracking using the SMI RED 250. This investigation analyzed 12 healthy products and it was completed by 50 respondents. This method was supplemented with in-depth interviews with the same respondents who participated in the eye-tracking research. A questionnaire survey (n = 261) was also a part of the research. Based on these two methods, real and declared consumer behavior can be recognized and the differences between these behaviors can be identified. The main interest was to determine which package attributes of healthy foods are the most interesting according to consumers. The research shows that the most attention in terms of information is devoted to nutritional value, food composition and also country of origin. Furthermore, the attention was focused on the most suitable packaging materials for various kinds of products as well as colors used on the packaging of these foods. The results provide valuable information to create an attractive and effective packaging of healthy products.
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Riley, Malcolm D., Jane Bowen, Debra Krause, Darren Jones, and Welma Stonehouse. "A survey of consumer attitude towards nutrition and health statements on food labels in South Australia." Functional Foods in Health and Disease 6, no. 12 (December 30, 2016): 809. http://dx.doi.org/10.31989/ffhd.v6i12.306.
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Background: For many decades, Australia has required a Nutrient Information Panel to be included on food packaging, usually on the back of products. Recently, two regulated, voluntary systems were introduced for use on food packaging in Australia: the Health Star Rating system and nutrient content and health claims. Nonetheless, the scope and potential for these new initiatives to achieve their purpose is partly depdendant on their perception by consumers. This report describes the results of a population based survey of South Australian adults about how various elements of food labels are used to inform their purchase decisions. Methods: A survey was conducted using a random stratified sampling technique in people aged 15 years and older in the Australian state of South Australia. All surveys were administered face-to-face to 3005 people between September 2015 and December 2015. Data was weighted by the inverse of the individual’s probability of selection, as well as the response rate in metropolitan and country regions and then reweighted to benchmarks from the June 2014 Estimated Resident Population calculated by the Australian Bureau of Statistics. Results: The response rate for the survey was 57.3%. Most respondents to the survey rated their own dietary intake as ‘healthy’ (61.5%) or ‘extremely healthy’ (9.1%). Aside from price, country of origin was nominated as the most important information on the food label of a food bought for the first time (by 35.0%), followed by the ingredient list (21.6%) and claims about nutrition (20.9%). The response to this question was markedly different by age group, with almost half (48.3%) of those aged 55 years or over considering that country of origin was the most important information to look for. For the youngest age group (15-34 yrs), 28.4% considered the ingredient list was the most important information, 26.5% considered claims about nutrition to be most important, and 22.2% considered country of origin to be the most important information on the food label. The Nutrition Information Panel was used to guide the purchase decision for a new breakfast cereal by more than half of respondents (50.8%), while a statement on the front of the pack about how the food effects health was used to guide the purchase decision of only 8.9%. While only 22.1% disagreed (16.4% disagreed somewhat, 5.7% disagreed completely) with the statement that ‘the Nutrient Information Panel on food packaging is a trustworthy source of information,’ almost double the amount of subjects at 44.0% disagreed (36.1% disagreed somewhat, 17.9% disagreed completely) that ‘statements about health on food packaging are a trustworthy source of information.’ Conclusion: For South Australian adults, statements about health benefits of food on food packaging are viewed with much greater suspicion than the nutrient information panel. Attitudes towards food packaging varied more by age group than by sex of the respondent. For an unfamiliar food, country of origin is considered the most important information on food packaging by more than a third of adults. Keywords: Food packaging, Nutrition label, Front of Pack, Health Star, South Australia
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Obersteiner, Gudrun, Marta Cociancig, Sandra Luck, and Johannes Mayerhofer. "Impact of Optimized Packaging on Food Waste Prevention Potential among Consumers." Sustainability 13, no. 8 (April 9, 2021): 4209. http://dx.doi.org/10.3390/su13084209.
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Food and plastic waste are cited as major environmental challenges. The function of packaging is often overlooked when considering waste; however, food packaging is indispensable for hygienic protection during transport and distribution within the supply chain. An important way to prevent the premature spoilage of a variety of different food product groups is to use specially optimized packaging systems. These are able to provide a high level of protection and actively extend shelf life. However, even if novel packaging systems theoretically have great potential for waste reduction, it remains uncertain whether they will also be accepted at the consumer level and actually contribute to waste reduction within households. Three different methods were used to clarify consumers’ perceptions of optimized packaging and thus the potential impact on waste generation. General perceptions have been identified by means of quantitative research among 1117 consumers. Precise information on waste generation behavior was obtained by means of food diaries. Consumer simulations were used to analyze the extent to which optimized packaging can actually have a positive effect on food waste generation at the household level. It was found that the functionality of the packaging usually ceases with the consumer. Consumers are only marginally aware of the advantages of food product packaging in the household, and do not perceive the direct connection between packaging, freshness, shelf life, and spoilage as food waste. In general, consumers rarely or never use optimized packaging at home correctly. It could be concluded that consumers’ perceptions of optimized packaging in terms of potential food waste prevention are not pronounced. In summary, it can be stated that in contrast to its use in retail and transport, an optimization of packaging to avoid food waste for later use by the consumer only shows an effect in exceptional cases, or can only be achieved through targeted information campaigns. If this should be a focus topic in the future, either on the political or managerial level, this has to be taken into account.
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GREBITUS, CAROLA, HELEN H. JENSEN, JUTTA ROOSEN, and JOSEPH G. SEBRANEK. "Fresh Meat Packaging: Consumer Acceptance of Modified Atmosphere Packaging including Carbon Monoxide." Journal of Food Protection 76, no. 1 (January 1, 2013): 99–107. http://dx.doi.org/10.4315/0362-028x.jfp-12-045.
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Consumers' perceptions and evaluations of meat quality attributes such as color and shelf life influence purchasing decisions, and these product attributes can be affected by the type of fresh meat packaging system. Modified atmosphere packaging (MAP) extends the shelf life of fresh meat and, with the inclusion of carbon monoxide (CO-MAP), achieves significant color stabilization. The objective of this study was to assess whether consumers would accept specific packaging technologies and what value consumers place on ground beef packaged under various atmospheres when their choices involved the attributes of color and shelf life. The study used nonhypothetical consumer choice experiments to determine the premiums that consumers are willing to pay for extended shelf life resulting from MAP and for the “cherry red” color in meat resulting from CO-MAP. The experimental design allowed determination of whether consumers would discount foods with MAP or CO-MAP when (i) they are given more detailed information about the technologies and (ii) they have different levels of individual knowledge and media exposure. The empirical analysis was conducted using multinomial logit models. Results indicate that consumers prefer an extension of shelf life as long as the applied technology is known and understood. Consumers had clear preferences for brighter (aerobic and CO) red color and were willing to pay $0.16/lb ($0.35/kg) for each level of change to the preferred color. More information on MAP for extending the shelf life and on CO-MAP for stabilizing color decreased consumers' willingness to pay. An increase in personal knowledge and media exposure influenced acceptance of CO-MAP negatively. The results provide quantitative measures of how packaging affects consumers' acceptance and willingness to pay for products. Such information can benefit food producers and retailers who make decisions about investing in new packaging methods.
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Sumarwan, Ujang, Megawati Simanjuntak, and Lilik Noor Yuliati. "Meta-Analysis Study: Reading Behavior Of Food Products Label." Journal of Consumer Sciences 2, no. 2 (September 1, 2017): 26. http://dx.doi.org/10.29244/jcs.2.2.26-40.
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<p>Labels are an integral part of a product. Observing the labels on the packaging, especially food products is considered very important to do. However, the label of food packaging products receives less attention from consumers. Therefore, the public is required to be more ingenious in observing the label of food packaging products to avoid food security problems which have adverse health effects. The purpose of this study was to map the results of research on label reading behavior. The design of this study was a literature study of research results that can be accessed via the internet. The results showed that the behavior of reading food product labels was done before buying the product (Aulawi 2005; Susanto 2008; Kumalasari and Sjafei 2012). From the frequency of reading nutrition labels, it could be found out that 42.5 percent of consumers sometimes read and 30.2 percent often read food packaging labels (Andrias 2016). Of the 52 studies, 17 studies have shown that women often read more and notice label attributes on food product packaging. The most commonly read consumer label (Figure 3) was the kosher logo and nutritional value. Food products that are usually labeled are packaged foods. Nutrition and health claims are considered as a means of education for consumers - 14 percent to know new information and 86 percent of consumers decided to read the labels because of the outside factors, such as advertising, internet, or at school.</p>
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Bryła, Paweł. "The Importance of Country-of-Origin Information on Food Product Packaging." Nutrients 13, no. 9 (September 18, 2021): 3251. http://dx.doi.org/10.3390/nu13093251.
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This study aimed to identify selected predictors of country-of-origin (COO) information placed on food packaging. The dependent variable was operationalized in two ways: (1) as a Likert-style question about COO importance in general, and (2) as an indication of COO as the most important food attribute at first purchase, which I called top-of-mind COO importance. The survey was conducted with the use of the internet panel of a research agency in a representative sample of 1051 Polish consumers. In bivariate analyses, I identified the characteristics of consumer segments attaching high importance to each type of COO information. In a multivariate log-normal regression, general COO importance was affected to the largest extent by the product originating from Poland, which confirmed the strong relation between COO importance and consumer ethnocentrism. In multivariate logit regressions, top-of-mind COO importance depended also on the Polish origin of the product to the largest extent. The remaining predictors were sex (men were over 1.5 times more likely to indicate COO as the most important attribute) and age (each year of life contributing to a 2% increase in the likelihood of indicating top-of-mind COO). A theoretical implication is to differentiate between general and top-of-mind COO measures, as different results were obtained depending on whether the COO effect was measured as a response to questions such as “How important is the product COO for you?” or “What is the most important product attribute for you?—COO” Not only were the answer patterns different, but their determinants also varied.
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Molina-Besch, Katrin. "Prioritization guidelines for green food packaging development." British Food Journal 118, no. 10 (October 3, 2016): 2512–33. http://dx.doi.org/10.1108/bfj-12-2015-0462.
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Purpose Current literature emphasises using a holistic perspective on green packaging development (GPD) as an important strategy for reducing the environmental impact of products’ supply chain (SC). In practice, however, it can be difficult for packaging developers to strike a balance between all the different environmental requirements on packaging, and trade-offs are common. Life cycle assessment (LCA) can provide this type of information, but many food companies lack the time and resources to conduct detailed assessments. The purpose of this paper is to provide prioritization guidelines for food GPD based on a systematic review of food LCAs. Design/methodology/approach As basis for the suggested guidelines, 48 food LCAs covering eight types of food were reviewed following a standardized format. The review consisted of a quantitative analysis of the global warming potential results and a qualitative analysis of the LCAs’ conclusions. Findings The prioritization guidelines propose three priority areas for food GPD that companies can select from based on product characteristics. They also provide suggestions for improving packaging in the three priority areas. Originality/value The proposed guidelines can help food companies develop packaging solutions that contribute to minimising the environmental impact along food SCs. The review focuses on the role of packaging in food SCs, which has not been previously analysed in published LCA reviews.
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Wikström, Fredrik, Helén Williams, Jakob Trischler, and Zane Rowe. "The Importance of Packaging Functions for Food Waste of Different Products in Households." Sustainability 11, no. 9 (May 8, 2019): 2641. http://dx.doi.org/10.3390/su11092641.
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The United Nations sustainability goal SDG 12.3 is to reduce the amount of food that is wasted by half, due to environmental and social reasons. This paper aims to analyse the most important packaging functions that affect food waste in households for different products, as the reason for wastage can be expected to differ between different products. The reasons for food wastage of different categories and products have been compiled through literature studies, and possible improvements of packaging functions to reduce food waste have been identified. In addition, an expert workshop judged the most important packaging functions to reduce food waste for a number of products. They also discussed the obstacles and possibilities to realise the packaging improvements. This study confirms that how packaging functions influence food waste on the product level is a highly unexplored question. Most likely, there is high potential to reduce food waste through better adaptions of packaging functions to user needs and habits. Both the literature study and the expert workshop show that less food per pack and better information regarding food safety and storage have high potential to reduce food waste, but also that product specific considerations are necessary.
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Liu, Danfei, Ling Yang, Mi Shang, and Yunfei Zhong. "Research progress of packaging indicating materials for real-time monitoring of food quality." Materials Express 9, no. 5 (August 1, 2019): 377–96. http://dx.doi.org/10.1166/mex.2019.1523.
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The rapid development of cold-chain transportation necessitates consumers to present high requirements on safety and freshness of fresh food in recent years. The quality and taste of fresh food can be monitored and controlled through the intelligent packaging technologies and new food packaging materials such as time-temperature indicators (TTIs), Radio Frequency Identification (RFID), biological composites and polymer nanocomposites. Based on different packaging materials, indicators and sensors are employed in food packaging for real-time detection of information about freshness, temperature, microbiological, and shelf life of products in the supply chain. Wide varieties of packaging materials are suitable for providing intelligent and smart properties for food packaging, such as oxygen scavenging capability, antimicrobial activity, and recording the thermal history. Due to the special properties of prepared materials, TTIs are used to point out the remaining shelf life of perishable products throughout the supply chain. Compared with others, they have the advantages of low cost, small size and convenient indication. Additionally, the TTIs can effectively solve food quality and safety problems caused by temperature fluctuation in supply chain. Since the irreversible color change of TTIs, the food safety situation would be shown intuitively. Currently, the TTIs were widely used in application of food packaging by providing safety information. However, the application is also accompanied with some deficiencies such as the accuracy of monitoring, migration of toxic substances, stability and expensive cost etc. This review will deeply discuss the preparation of various types of TTIs based on different package indicating materials with a particular emphasis on how to improve their accuracy and stability, control the migration of toxic substances and to develop new TTIs.
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Kumar, Nitin, Preetinder Kaur, and Surekha Bhatia. "Advances in bio-nanocomposite materials for food packaging: a review." Nutrition & Food Science 47, no. 4 (July 10, 2017): 591–606. http://dx.doi.org/10.1108/nfs-11-2016-0176.
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Purpose The purpose of this paper is to acquaint the readers with recent developments in biopolymer-based food packaging materials like natural biopolymers (such as starches and proteins), synthetic biopolymers (such as poly lactic acid), biopolymer blending and nanocomposites grounded on natural and synthetic biopolymers. This paper is an attempt to draw the readers towards the advantages and attributes of new era polymers to diminish the usage of traditional non-biodegradable polymers. Design/methodology/approach Plastic packaging for food and associated applications is non-biodegradable and uses up valuable and treasured non-renewable petroleum products. With the current focus on researching alternatives to petroleum, research is progressively being channelized towards the development of biodegradable food packaging, thereby reducing adverse impact on the environment. Findings Natural biopolymer-based nanocomposite packaging materials seem to have a scintillating future for a broad range of applications in the food industry, including advanced active food packaging with biofunctional attributes. The present review summarizes the scientific information of various packaging materials along with their attributes, applications and the methods for production. Originality/value This is an apropos review as there has been a recent renewed concern in research studies, both in the industry and academe, for development of new generation biopolymer-based food packaging materials, with possible applications in many areas.
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Ribeiro, Ana Paula Lima, João de Deus Souza Carneiro, Thaís De Melo Ramos, Laura Patterson, and Sandra Maria Pinto. "Determining how packaging and labeling of Requeijão cheese affects the purchase behavior of consumers of different age groups." British Food Journal 120, no. 6 (June 4, 2018): 1183–94. http://dx.doi.org/10.1108/bfj-02-2017-0081.
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PurposeThe buying process is affected by many aspects, in which consumer’s age is certainly an important feature to be considered. The purpose of this paper is to evaluate the influence of packaging and labeling of Requeijão cheese on the purchasing behavior of different age groups of consumers in order to obtain marketing information that aid in increasing sales of Requeijão cheese.Design/methodology/approachThree focus groups were created, each one composed of ten participants. The first group was aged 18-30 years old, the second group included people aged 31-50, and the third group participants were aged between 51 and 70 years old. Requeijão cheese labeling and packaging was presented to all groups to facilitate a discussion. A moderator asked participants in the three groups about the factors on the packaging and labeling of Requeijão cheese that influence their desire to purchase. Seven final themes were analyzed by thematic analysis: packaging, color and images on label, information, lid, price and brand.FindingsThe factors of greatest importance that influenced purchasing for the first and second group were glass packaging and color labels. Groups 2 and 3 preferred a packaging size of 250 g, an aluminum cap protected with a plastic cap, information, and affordable prices. Group 1 demonstrated high interest in 220 g packaging, metal lid and brands. Group 3 preferred plastic packaging. All groups were attracted by images on labels related to the product origin. The results from this study may be advantageous for creating marketing strategies to increase sales of Requeijão cheese and similar milk products that are sold in comparable ways.Practical implicationsConcept and attitudes toward packaging and labeling have changed in modern times. The present study demonstrates how consumers of different age groups have divergent opinions about packaging and labeling of Requeijão cheese, factors that have huge influences in the purchasing of this product. The results from this study will aid in creating marketing strategies to increase sales of Requeijão cheese and similar milk products that are sold in similar conditions. The findings will also assist manufactures in creating bonds with costumers once packaging and labeling might be produced in accordance with the preference of each age group of consumers, and consequently makes the visual aspects of packaging more attractive to them.Originality/valueThis study collected information about the most features in packaging and labeling of Requeijão cheese that attract consumers in the food buying process. There are many companies that sell Requeijão cheese. Then, it is necessary to understand the needs of consumers in relation to packaging and labeling of similar products, to make it more competitive in the market and to meet the expectations of consumers in order to create bond with them.
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Cammarelle, Antonella, Rosaria Viscecchia, and Francesco Bimbo. "Intention to Purchase Active and Intelligent Packaging to Reduce Household Food Waste: Evidence from Italian Consumers." Sustainability 13, no. 8 (April 17, 2021): 4486. http://dx.doi.org/10.3390/su13084486.
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Innovations in food packaging, such as active and intelligent ones, improve food safety and lower household food waste by extending product shelf life and providing information about food quality, respectively. The consumer adoption of such innovations could contribute to reaching one of the Sustainable Development Goals which calls for halving the per capita global food waste by 2030. Thus, this paper aims to investigate the consumers’ willingness to purchase active and intelligent packaging to reduce household food waste using a sample of 260 Italian consumers and a modified Theory of Planned Behavior (TPB) model. Using a structural equation model, findings show that respondents are more willing to purchase intelligent packaging rather than active packaging to reduce their wastes at home. Finally, attitudes, perceived behavioral control, awareness, and planning routines are the most important drivers of the intention to reduce household food waste.
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Mruk-Tomczak, Dobrosława, Ewa Jerzyk, and Natalia Wawrzynkiewicz. "Consumer engagement and the perception of packaging information." Olsztyn Economic Journal 14, no. 2 (June 28, 2019): 195–207. http://dx.doi.org/10.31648/oej.3971.
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Packaging is an important factor influencing purchasing decisions, especially in the case of food products. Packaging draws the consumer’s attention and communicates with the consumer at a critical time in the purchasing process, providing information, while instructing and educating. The significance of the information varies depending on the product and on the information needs of the consumer stemming from his or her attitude. The level of consumer engagement in the purchase can significantly determine the perception of information – both emotional and factual - on the packaging.
The aim of the article was to research the perception of the emotional content and factual information on the packaging of fruit juice, taking into account the level of consumer engagement in the purchase. It was assumed that high consumer engagement would result in greater visual attention to the product information. The tools used achieve the goal included eye-tracking and a questionnaire.
The results have indicated that the level of consumer engagement in the purchase of fruit juice (purchase frequency and motivation) does not affect preferences regarding the type of the perceived information.
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Duffy, E., and M. J. Gibney. "Use of a food-consumption database with packaging information to estimate exposure to food-packaging migrants: expoxidized soybean oil and styrene monomer." Food Additives and Contaminants 24, no. 2 (February 2007): 216–25. http://dx.doi.org/10.1080/02652030600977833.
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Clement, Jesper, Viktor Smith, Jordan Zlatev, Kerstin Gidlöf, and Joost van de Weijer. "Assessing information on food packages." European Journal of Marketing 51, no. 1 (February 13, 2017): 219–37. http://dx.doi.org/10.1108/ejm-09-2013-0509.
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Purpose The purpose of this paper is to present an experimental study which aims at assessing the potentially misleading effect of graphic elements on food packaging. The authors call these elements potentially misleading elements (PMEs) as they can give customers false expectations. They are either highlighted numerical information (30 per cent fibre, 8 per cent fat, 100 per cent natural […]) or pictorial information with no relation to the product (e.g. images of happy people). Design/methodology/approach In a combined decision task monitored by eye-tracking and a subsequence survey, the authors tested the impact of PMEs on common products. Combining different pairs of products, where one product had a PME, whereas the other did not, the authors could evaluate if preference correlated with the presence of a PME. Findings The authors found both types of PMEs to have analogous effects on participants’ preferences and correlate with participants’ visual attention. The authors also found evidence for a positive influence on a later explicit justification for the specific choice. Research limitations/implications This study was conducted in a lab environment and solely related to health-related decisions. The authors still need to know if these findings are transferable to real in-store decisions and other needs such as high quality or low price. This calls for further research. Practical implications The topic is important for food companies, and it might become a priority in managing brand equity, combining consumer preferences, loyalty and communicative fairness. Originality/value Using eye-tracking and retrospective interviews brings new insights to consumer’s decision-making and how misleading potentially occurs.
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Isnawati, Isnawati. "Analisis Tingkat Pengetahuan Ibu Rumah Tangga Tentang Jenis Dan Bahaya Plastik Kemasan Makanan Di Wilayah Kerja Puskesmas Sungai Besar Kota Banjarbaru Tahun 2012." JURNAL KESEHATAN LINGKUNGAN: Jurnal dan Aplikasi Teknik Kesehatan Lingkungan 11, no. 2 (July 1, 2014): 191. http://dx.doi.org/10.31964/jkl.v11i2.11.
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Abstract: Analysis Of Knowledge About The Housewife And Dangers Of Plastic Food Packaging In The Region “Puskesmas Sungai Besar” Banjarbaru Cyty In 2012. Banjarbaru ranks second in South Kalimantan in terms of degenerative diseases (RISKESDA, 2007). Not a few in this town of outstanding products especially plastic packaging used for food, how did the mother know the type of plastic household and trying to protect their families from products that endanger the health of their families. This study aims to determine the level of knowledge about the type Housewife and Hazard plastic food packaging in the region of the Puskesmas Sungai Besar Banjarbaru City with methods of descriptive and cross-sectional approach, the 68 housewives. Education levels housewife in Puskesmas Sei. Besar 44.1% had graduated from high school. Sources of information about the types of food packaging 51.5% came from television and radio, and the other from a friend, neighbor, print media and school/ college. Housewife knowledge about the dangers of plastic food packaging 75% of the radio and television and on the type of plastic food packaging low. Only 1.5% who know the type of plastic in the market. Plastics are not eligible yet many (54.5%) are known to housewives. The level of knowledge Housewife In Puskesmas Sei. Besar about the type of food packaging mostly low, so about the dangers of plastics used as food packaging. Types of plastics for food packag-ing are widely circulated, still wise in choosing the type of plastic to avoid the danger caused. Keywords: plastic; knowledge; danger; packaging
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Maher, Jill K. "Its Called Fruit Juice So Its Good For Me Right?: An Exploratory Study Of Childrens Fruit Content Inferences Made From Food Brand Names And Packaging." Journal of Applied Business Research (JABR) 28, no. 3 (April 30, 2012): 501. http://dx.doi.org/10.19030/jabr.v28i3.6964.
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Food and beverage marketing to children has come under extreme scrutiny in the past several years as it has been recognized as a potential contributor to the childhood obesity epidemic. It is not the purpose of this research to make the connection between food marketing and childhood obesity. However, an important aspect in fighting this epidemic is corporate responsibility in conveying clear brand information. From an information processing framework, this research examines the inferences made by children about fruit content in childrens food and beverage products. It focuses on food products that are linked to fruit through signals of fruit in the brand name or packaging. Broadly speaking, this research examines the question, when exposed to food product brand names and packaging with fruit-like cues, what do children infer about the amount of fruit found in these products? Findings illustrate extreme confusion in the marketplace. Research addressing how children perceive brand names and other elements of food packaging is important for brand strategy and public policy.
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Anwari, Egi, Ella Meilani, and Oktarina Prasetyowati. "PERANCANGAN GRAFIS KEMASAN MAKANAN BURAYOT SEBAGAI OLEH-OLEH KHAS GARUT." DeKaVe 10, no. 2 (March 24, 2018): 12. http://dx.doi.org/10.24821/dkv.v10i2.1990.
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This research was made to redesign the packing of Burayot, a typical snack from Garut. Food packaging, in addition to serving as a food protector, can also be a medium for communicating related food product information, brand, positioning and product differentiation. Burayot is a typical snack of Garut made from raw rice flour, brown sugar and coconut milk. In its development appeared other flavors, such as pandanus, black rice, menthol, strawberries, sesame and cheese. Generally, families in the area of Leles Garut can make burayot, but not every family sells it as commercial product. There are some small medium enterprises (SME) that produce burayot as commercial snack with different brands, such as Mak Ijoh, Saboga and Bu Lilis. However, those SMES haven’t made packaging design as one of their concern in doing their business, yet. Saboga has fairly good sales distribution, the products can be easily found in several gift shops in Garut and Bandung. But, as mentioned before, this brand has not been considering the packaging design. Its packaging hasn’t shown strong visual identities to distinguish it from other products, and it also hasn’t contained information needed for a packaging. This research method is qualitative by using experimental approach in the form of packaging design through design stages, visual studies and visual styling. Several trials of packaging materials are constrained by the content of cooking oil in the burayot confectionery that is widely absorbed in paper materials. The addition of paper material to the packaging structure has not been successful, so the experiment focuses more on the packaging label appearance. The results of this study are expected to help SME producers, especially Sabay burayot snacks can have packaging with a strong identity and clear information, so that consumers are easier to distinguish with other gifts.
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Arslanagić, Maja, Almir Peštek, and Selma Kadić-Maglajlić. "Perceptions of Healthy Food Packaging Information: Do Men and Women Perceive Differently?" Procedia - Social and Behavioral Sciences 109 (January 2014): 78–82. http://dx.doi.org/10.1016/j.sbspro.2013.12.423.
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Arboretti, Rosa, and Paolo Bordignon. "Consumer preferences in food packaging: CUB models and conjoint analysis." British Food Journal 118, no. 3 (March 7, 2016): 527–40. http://dx.doi.org/10.1108/bfj-04-2015-0146.
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Purpose – Packaging features have been shown to be of great importance for the consumer final choice of fresh products (Silayoi and Speece, 2007). Packaging is an extrinsic attribute, which consumers tend to rely on, when relevant intrinsic attributes of the product are not available. In the current literature, studies on the influences of packaging features on consumer preferences are mainly related to classical preference evaluation methods like conjoint analysis (CA). The purpose of this paper is to apply both CA and the less known combination of uniform discrete and shifted binomial distributions (CUB) models to food packaging evaluations. Design/methodology/approach – Starting from a real case study in this field, along with CA, the author apply CUB models (Iannario and Piccolo, 2010) as a useful tool to evaluate preferences. CUB models can grasp some psychological characteristics of consumers related to the “feeling” toward packaging attributes and related to an inherently “uncertainty” that affects the consumers’ choices. Both psychological characteristics “feeling” and “uncertainty” can be linked to relevant subject’s information. At first we detect preferred packaging attributes of fresh food by means of CA, then we apply CUB models to some relevant attributes from the CA study. Findings – Results show that attributes like packaging material and size/shape of packaging are the most important attributes and that biodegradable packaging, reclosable trays/bags and long “best by” date are also valuable features for consumers. The introduction of covariates showed that specific demographic characteristics are linked to both feeling and uncertainty. Originality/value – The “data driven” segmentation results give to the integrated approach “CUB models and Conjoint Analysis” the most important added value.
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FARBER, J. M. "Microbiological Aspects of Modified-Atmosphere Packaging Technology - A Review1." Journal of Food Protection 54, no. 1 (January 1, 1991): 58–70. http://dx.doi.org/10.4315/0362-028x-54.1.58.
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Modified-atmosphere packaged (MAP) foods have become increasingly more common in North America, as food manufacturers have attempted to meet consumer demands for fresh, refrigerated foods with extended shelf life. Although much information exists in the general area of MAP technology, research on the microbiological safety of these foods is still lacking. The great vulnerability of MAP foods from a safety standpoint is that with many modified atmospheres containing moderate to high levels of carbon dioxide, the aerobic spoilage organisms which usually warn consumers of spoilage are inhibited, while the growth of pathogens may be allowed or even stimulated. In the past, the major concerns have been the anaerobic pathogens, especially the psychrotrophic, nonproteolytic clostridia. However, because of the emergence of psychrotrophic pathogens such as Listeria monocytogenes, Aeromonas hydrophila, and Yersinia enterocolitica, new safety issues have been raised. This stems mainly from the fact that the extended shelf life of many MAP products may allow extra time for these pathogens to reach dangerously high levels in a food. This review focuses on the effects of MAP on the growth and survival of foodborne pathogens. Considered are the major psychrotrophic pathogens, the mesophiles such as the salmonellae and staphylococci, as well as the microaerophilic Campylobacter jejuni. The use of MAP in various food commodities such as beef, chicken, fish, and sandwiches is also discussed. Examples of various foods currently being packaged under MAP in North America are given, along with the specific atmospheres employed for the various food groups. Major safety concerns that still need to be addressed include the potential for growth and toxin production of Clostridium botulinum type E in MAP fish products, the growth of L. monocytogenes and A. hydrophila under modified atmospheres in various food commodities, and the enhanced survival of anaerobic spores and C. jejuni under certain gas atmospheres. Additional research with MAP foods is needed to ensure the microbiological safety of the numerous MAP products that will be available to the consumer in the next decade and beyond.
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Konstantoglou, Ageliki, Dimitris Folinas, and Thomas Fotiadis. "Exploring the Multi-Function Nature of Packaging in the Food Industry." Logistics 4, no. 3 (September 15, 2020): 21. http://dx.doi.org/10.3390/logistics4030021.
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The main objective of this paper is the identification and evaluation of packaging elements by the involved managers in the food industry. Primary research data was collected using a questionnaire that was completed by marketing and logistics managers, as well as food technologists and executives assigned to environmental initiatives/practices, in the Greek food industry. The findings reveal that different managers have different perceptions regarding packaging shapes, colors, identification coding schemes and the provision of consumption ways. There are some common packaging elements that most managers agree on, which are: providing nutritional information, including marks that show compliance to environmental practices, being easy to transport and handle, and withstanding corrosion and wear. Moreover, the research confirms that: (a) Health and nutrition are two interrelated concepts that receive constant attention from the food industry, as well as from governments and consumers, and (b) The quality of a food product is inextricably linked to the quality of its packaging.
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Drago, Emanuela, Roberta Campardelli, Margherita Pettinato, and Patrizia Perego. "Innovations in Smart Packaging Concepts for Food: An Extensive Review." Foods 9, no. 11 (November 7, 2020): 1628. http://dx.doi.org/10.3390/foods9111628.
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Innovation in food packaging is mainly represented by the development of active and intelligent packing technologies, which offer to deliver safer and high-quality food products. Active packaging refers to the incorporation of active component into the package with the aim of maintaining or extending the product quality and shelf-life. The intelligent systems are able to monitor the condition of packaged food in order to provide information about the quality of the product during transportation and storage. These packaging technologies can also work synergistically to yield a multipurpose food packaging system. This review is a critical and up-dated analysis of the results reported in the literature about this fascinating and growing field of research. Several aspects are considered and organized going from the definitions and the regulations, to the specific functions and the technological aspects regarding the manufacturing technologies, in order to have a complete overlook on the overall topic.
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Müller, Patricia, and Markus Schmid. "Intelligent Packaging in the Food Sector: A Brief Overview." Foods 8, no. 1 (January 7, 2019): 16. http://dx.doi.org/10.3390/foods8010016.
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The trend towards sustainability, improved product safety, and high-quality standards are important in all areas of life sciences. In order to satisfy these requirements, intelligent packaging is used in the food sector. These systems can monitor permanently the quality status of a product and share the information with the customer. In this way, food waste can be reduced and customer satisfaction can be optimized. Depending on the product, different types of intelligent packaging technologies are used and discussed in this review. The three main groups are: data carriers, indicators, and sensors. At this time, they are not that widespread, but their potential is already known. In which areas intelligent packaging should be implemented, how the systems work, and which values they offer are dealt in this review.
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Wrona, Magdalena, and Cristina Nerín. "Analytical Approaches for Analysis of Safety of Modern Food Packaging: A Review." Molecules 25, no. 3 (February 10, 2020): 752. http://dx.doi.org/10.3390/molecules25030752.
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Nowadays, food packaging is a crucial tool for preserving food quality and has become an inseparable part of our daily life. Strong consumer demand and market trends enforce more advanced and creative forms of food packaging. New packaging development requires safety evaluations that always implicate the application of complex analytical methods. The present work reviews the development and application of new analytical methods for detection of possible food contaminants from the packaging origin on the quality and safety of fresh food. Among food contaminants migrants, set-off migrants from printing inks, polymer degradation products, and aromatic volatile compounds can be found that may compromise the safety and organoleptic properties of food. The list of possible chemical migrants is very wide and includes antioxidants, antimicrobials, intentionally added substances (IAS), non-intentionally added substances (NIAS), monomers, oligomers, and nanoparticles. All this information collected prior to the analysis will influence the type of analyzing samples and molecules (analytes) and therefore the selection of a convenient analytical method. Different analytical strategies will be discussed, including techniques for direct polymer analysis.
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Parassih, Elfa Karin, and Eko Harry Susanto. "Pengaruh Visual Packaging Design (Warna, Bentuk, Ukuran) dan Packaging Labeling (Komposisi, Informasi Nilai Gizi, Klaim) terhadap Purchase Intentions Produk Makanan dan Minuman dalam Kemasan di Jakarta." Jurnal Manajemen Bisnis dan Kewirausahaan 5, no. 1 (January 29, 2021): 66. http://dx.doi.org/10.24912/jmbk.v5i1.10451.
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This study aims to determine the effect of visual packaging design consisting of color, shape, and size and packaging labeling consisting of composition, nutritional value information, and claims on purchase intention of pre-packaged food products. The method used is a descriptive method with a quantitative approach. The research period was conducted in April 2020 with 200 respondents using linear regression analysis. The results of this study indicate that visual packaging design and packaging labeling significantly influence the purchase intention of packaged food products at a significance level of 0.05. The regression equation that is formed from the results of this study is Y = 3.487 + 1.323X1 + 0.677X2. Companies can focus more on developing packaging designs and delivering product information such as information on composition, nutrition, and product claims accompanied by scientific evidence. Penelitian ini bertujuan untuk mengetahui pengaruh visual packaging design yang terdiri atas warna, bentuk, dan ukuran serta packaging labeling yang terdiri atas komposisi, informasi nilai gizi, dan klaim terhadap purchase intention produk makanan dan minuman dalam kemasan. Metode yang digunakan adalah metode deskriptif dengan pendekatan kuantitatif. Periode penelitian dilakukan pada bulan April 2020 dengan responden sebanyak 200 orang. Penelitian ini menggunakan analisis regresi linear. Hasil dari penelitian ini menunjukkan bahwa visual packaging design dan packaging labeling secara signifikan berpengaruh terhadap purchase intention produk pangan dalam kemasan pada level signifikansi 0.05. Persamaan regresi yang terbentuk dari hasil penelitian ini adalah Y = 3,487 + 1,323X1 + 0,677X2. Perusahaan dapat lebih fokus dalam pengembangan desain kemasan dan penyampaian informasi produk seperti informasi komposisi, nutrisi, dan klaim yang bertanggung jawab disertai dengan bukti-bukti ilmiah.
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Popa, Alexandru, Mihaela Hnatiuc, Mirel Paun, Oana Geman, D. Hemanth, Daniel Dorcea, Le Son, and Simona Ghita. "An Intelligent IoT-Based Food Quality Monitoring Approach Using Low-Cost Sensors." Symmetry 11, no. 3 (March 13, 2019): 374. http://dx.doi.org/10.3390/sym11030374.
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The evolution of multipurpose sensors over the last decades has been investigated with the aim of developing innovative devices with applications in several fields of technology, including in the food industry. The integration of such sensors in food packaging technology has paved the way for intelligent food packaging. These integrated systems are capable of providing reliable information about the quality of the packed products during their storage period. To accomplish this goal, intelligent packs use a variety of sensors suited for monitoring the quality and safety of food products by recording the evolution of parameters like the quantity of pathogen agents, gases, temperature, humidity and storage period. This technology, when combined with IoT, is able to provide a lot more information than conventional food inspection technologies, which are limited to weight, volume, color and aspect inspection. The original system described in this work relies on a simple but effective method of integrated food monitoring, right at the client home, suitable for user prepared vacuum-packed foods. It builds upon the IoT concept and is able to create a network of interconnected devices. By using this approach, we are able to combine actuators and sensing devices also providing a common operating picture (COP) by sharing information over the platforms. More precisely, our system consists of gas, temperature and humidity sensors, which provide the essential information needed for evaluating the quality of the packed product. This information is transmitted wirelessly to a computer system providing an interface where the user can observe the evolution of the product quality over time.
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Purwanta, Mahendra Adhi. "Pelanggaran Hukum Perlindungan Konsumen Terhadap Penggunaan Produk Plastik berbahaya Sebagai Kemasan Makanan dan Minuman." Jurnal Hukum dan Peradilan 1, no. 3 (November 30, 2012): 487. http://dx.doi.org/10.25216/jhp.1.3.2012.487-511.
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Plastics contain hazards that can endanger consumers' health. This thesis discusses the problems faced by consumers due to the use of plastic products as food packaging, consumer protection law violations by the business, and the role of government in order to control the use of plastic products by businesses. Results of this study concluded that the problems faced by consumers is the use of plastic products by dangerous business as a packaged food. By using dangerous plastic product, businesses have also violated provisions of the law of consumer protection. Furthermore, the government should monitor the use of plastic packaging, provide counseling to consumers and businesses, and require businesses to include the symbol and code information on the triangle and plastic packaging. Keyword: Plastics, food packaging, consumer protection law violations
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Claassen, G. D. H., and P. van Beek. "Planning and scheduling packaging lines in food industry." European Journal of Operational Research 70, no. 2 (October 1993): 150–58. http://dx.doi.org/10.1016/0377-2217(93)90034-k.
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Fernqvist, Fredrik, Annika Olsson, and Sara Spendrup. "What’s in it for me? Food packaging and consumer responses, a focus group study." British Food Journal 117, no. 3 (March 2, 2015): 1122–35. http://dx.doi.org/10.1108/bfj-08-2013-0224.
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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.
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Bettels, Jannick, Janina Haase, and Klaus-Peter Wiedmann. "Shaping consumer perception: effects of vertical and horizontal packaging alignment." Journal of Consumer Marketing 37, no. 4 (March 23, 2020): 423–31. http://dx.doi.org/10.1108/jcm-05-2019-3231.
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Purpose Packaging represents an essential issue for marketers in terms of effectively communicating the product’s benefits, especially in the case of organic food products. Because of logistical advantages, rectangular packaging is frequently used for organic food products. However, the question arises whether packaging alignment may significantly influence consumers’ decision-making at the point of sale. Therefore, this paper aims to examine the effects of rectangular packaging alignment (vertical vs horizontal) on consumer perception in the context of organic food products. Design/methodology/approach On the basis of the empirical results of a pilot study, a between-subjects online experiment with a sample size of 699 participants and two conditions (vertical vs horizontal packaging alignment) was performed. Analyses of covariance and PROCESS mediation analysis were used for data analysis. Findings The results of two empirical studies confirm the relevance of differences in consumers’ horizontal and vertical information processing for the research context of organic food and provide evidence for the assumed relevance of packaging alignment by ultimately showing a change in packaging alignment affects consumers’ willingness to pay. Importantly, this effect is mediated by utilitarian value perception. Originality/value This paper importantly contributes to research on packaging design of organic food products. Specifically, the relevance of an efficient utilitarian value perception for the consumer’s willingness to pay is highlighted in this context. Potential implications of these results for companies, consumers and public health are discussed.
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Senturk Parreidt, Tugce, Kajetan Müller, and Markus Schmid. "Alginate-Based Edible Films and Coatings for Food Packaging Applications." Foods 7, no. 10 (October 17, 2018): 170. http://dx.doi.org/10.3390/foods7100170.
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Alginate is a naturally occurring polysaccharide used in the bio industry. It is mainly derived from brown algae species. Alginate-based edible coatings and films attract interest for improving/maintaining quality and extending the shelf-life of fruit, vegetable, meat, poultry, seafood, and cheese by reducing dehydration (as sacrificial moisture agent), controlling respiration, enhancing product appearance, improving mechanical properties, etc. This paper reviews the most recent essential information about alginate-based edible coatings. The categorization of alginate-based coatings/film in food packaging concept is formed gradually with the explanation of the most important titles. Emphasis will be placed on active ingredients incorporated into alginate-based formulations, edible coating/film application methods, research and development studies of coated food products and mass transfer and barrier characteristics of the alginate-based coatings/films. Future trends are also reviewed to identify research gaps and recommend new research areas. The summarized information presented in this article will enable researchers to thoroughly understand the fundamentals of the coating process and to develop alginate-based edible films and coatings more readily.
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Parikhal, Lauren, Hillary Abraham, Alea Mehler, Thomas McWilliams, Jonathan Dobres, Nadine Chahine, and Bryan Reimer. "These Labels are Nuts: Challenges to Safe Product Identification for Nut-Allergic Consumers." Proceedings of the Human Factors and Ergonomics Society Annual Meeting 62, no. 1 (September 2018): 987–91. http://dx.doi.org/10.1177/1541931218621228.
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Allergen information on food labels is not standardized, making allergen avoidance difficult for consumers. This study investigated the speed and accuracy of allergen identification on commercial packaging across different types of warning labels. The results identified packaging label characteristics significantly correlated with faster and more accurate identification of allergens. Standardizing warning and safe-to-consume labels may reduce risk of accidental allergen exposure for consumers managing food allergies.
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Schifferstein, Hendrik N. J., Alie de Boer, and Mailin Lemke. "Conveying information through food packaging: A literature review comparing legislation with consumer perception." Journal of Functional Foods 86 (November 2021): 104734. http://dx.doi.org/10.1016/j.jff.2021.104734.
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