Academic literature on the topic 'Product label'

Multi-label classification consists of learning a function that is capable of mapping an object to a set of relevant labels. It has applications such as the association of genes with biological functions, semantic classification of scenes and text categorization. Traditional classification (i.e., single-label) is therefore a particular case of multi-label classification in which each object is associated with exactly one label. A successful approach to constructing classifiers is to obtain a probabilistic model of the relation between object attributes and labels. This model can then be used to classify objects, finding the most likely prediction by computing the marginal probability or the most probable explanation (MPE) of the labels given the attributes. Depending on the probabilistic models family chosen, such inferences may be intractable when the number of labels is large. Sum-Product Networks (SPN) are deep probabilistic models, that allow tractable marginal inference. Nevertheless, as with many other probabilistic models, performing MPE inference is NP- hard. Although, SPNs have already been used successfully for traditional classification tasks (i.e. single-label), there is no in-depth investigation on the use of SPNs for Multi-Label classification. In this work we investigate the use of SPNs for Multi-Label classification. We compare several algorithms for learning SPNs combined with different proposed approaches for classification. We show that SPN-based multi-label classifiers are competitive against state-of-the-art classifiers, such as Random k-Labelsets with Support Vector Machine and MPE inference on CutNets, in a collection of benchmark datasets.<br>A classificação Multi-Rótulo consiste em aprender uma função que seja capaz de mapear um objeto para um conjunto de rótulos relevantes. Ela possui aplicações como associação de genes com funções biológicas, classificação semântica de cenas e categorização de texto. A classificação tradicional, de rótulo único é, portanto, um caso particular da Classificação Multi-Rótulo, onde cada objeto está associado com exatamente um rótulo. Uma abordagem bem sucedida para classificação é obter um modelo probabilístico da relação entre atributos do objeto e rótulos. Esse modelo pode então ser usado para classificar objetos, encon- trando a predição mais provável por meio da probabilidade marginal ou a explicação mais provavél dos rótulos dados os atributos. Dependendo da família de modelos probabilísticos escolhidos, tais inferências podem ser intratáveis quando o número de rótulos é grande. As redes Soma-Produto (SPN, do inglês Sum Product Network) são modelos probabilísticos profundos, que permitem inferência marginal tratável. No entanto, como em muitos outros modelos probabilísticos, a inferência da explicação mais provavél é NP-difícil. Embora SPNs já tenham sido usadas com sucesso para tarefas de classificação tradicionais, não existe investigação aprofundada no uso de SPNs para classificação Multi-Rótulo. Neste trabalho, investigamos o uso de SPNs para classificação Multi-Rótulo. Comparamos vários algoritmos de aprendizado de SPNs combinados com diferentes abordagens propostos para classi- ficação. Mostramos que os classificadores Multi-Rótulos baseados em SPN são competitivos contra classificadores estado-da-arte, como Random k-Labelsets usando Máquinas de Suporte Vetorial e inferência exata da explicação mais provavél em CutNets, em uma coleção de conjuntos de dados de referência.

Thesis: S.B., Massachusetts Institute of Technology, Department of Mechanical Engineering, 2009.<br>Cataloged from PDF version of thesis.<br>Includes bibliographical references (pages 27-28).<br>Most student projects never make the transition from a class prototype to a commercial product. This document is meant to be used as a guide by any student trying to turn an alpha prototype into a product on the market. The process is involved and there can be many challenges. There are also many approaches that might be adopted depending on the product and the goals of the inventor. This thesis begins with a discussion of technology transfer programs at three different universities and then looks into successful stories of student products. The focus then shifts to my own student product: a portable electromechanical Braille label maker that was developed in the MIT class 2.009, product engineering processes. The discussion focuses on the steps that have been taken thus far towards making the alpha prototype into a commercially available device, and discusses the steps that must be taken in the future.<br>by Rachel E. Tatem.<br>S.B.

Food labels are imperative in consumers‟ decision-making process of packaged food products as they communicate important information such as expiry dates, nutrition information and information about allergies to the consumer. Especially during a first-time purchase, consumers rely on food labels to assist them in making their product choice easier. In the heterogeneous context of South Africa, consumers‟ product needs vary and one may assume that consumer needs in terms of food label information differ. Although food labelling is regulated in South Africa, it is still important that consumers are satisfied with labels due to their significant communicative function. However, to the knowledge of the author, little previous research exists on South African consumers‟ satisfaction with food labels. Therefore, this study aimed to explore and describe consumers‟ satisfaction with food labels based on a typical in-store encounter. The confirmation/disconfirmation paradigm had been used as theoretical foundation in this study and consumers‟ expectations and performance judgement of food labels were therefore explored and compared within the confirmation/disconfirmation paradigm. This study furthermore aimed to explore the influence of food labels on consumers‟ product choice as well as to determine the influence of demographic characteristics on consumers‟ expectations and performance judgement of food labels. Lastly, this study aimed to make recommendations to food regulators and manufacturers on how existing food labels could be improved in order to enhance consumer satisfaction. Based on the literature, satisfaction with food labels might be influenced by the information on food labels such as ingredient lists, expiry dates and nutrition information as well as attributes of food labels such as the readability, understandability, credibility and adequacy. Exploratory factor analysis used in the present study indicated that the information on food labels can be classified as either primary (ingredient list, expiry date, health and nutrition information, information about allergies and quality guarantee) or secondary (name of manufacturer, well-known logos or symbols, country of origin or geographical region, usage instructions and number of servings). A quantitative research method by means of a survey approach was used in this study over a period of three weeks. A total of 400 self-administered questionnaires were distributed at office buildings and business premises in the urban Gauteng Province in September 2010 by means of a non-probability sampling method. A total of 279 useful questionnaires were retrieved and data analysis was performed by Statistical Consultations Services of the North-West University using SPSS (Statistical Package for Social Sciences). Results show that respondents were only partially satisfied with food labels as they were satisfied with secondary information, but dissatisfied with primary information as well as with label attributes. The results furthermore show that primary information tended to be more likely to influence respondents‟ product choice than secondary information. In addition, results show that demographics had little influence on respondents‟ expectations and performance judgement of food labels. Based on the findings of this study, recommendations can be made to regulators and manufacturers on how consumer satisfaction with existing food labels can be improved. Recommendations include the improvement of the overall readability, understandability, credibility as well as adequacy of food labels. Especially primary information and the way it gets portrayed should be considered for improvement to increase consumer satisfaction.<br>Thesis (M. Consumer Science)--North-West University, Potchefstroom Campus, 2011

The vision of this thesis was to create a concept that can be used as a base for amachine construction. The purpose of this project was to use different methods todevelop a concept that on the best way meets the sat up requirements. This projecthas been divided into three stages/parts; principle, primary and the final solutionstage.This thesis has been conducted in collaboration with Västkustägg AB. It is aconstruction project designed to construct a machine that will automatically putlabels on the egg packages. Västkust AB wanted to automate this process. Thecompany has only tested this process earlier by an operator who did this jobmanually.We came up with different solution during this project. The assessments of theseconcepts were made after Olsson's (1995) method and together with Terje Olsson- our supervisor at the company, later during the project. During the last stage ofthis project we chose to go with one final concept for a further developing. Alldemands made by the company were followed throughout the working process.We managed to develop a machine containing few and simple components, whichat the same time are very functional for its purpose. The design of our machine isdifferent from other industrial machines and labeling machines which makes itunique in its own way. This machine is meant for labels of two standard types ofpaper A5 and A6.The calculations we made during this project have been done in Catia V5 and hasbeen verified. We had a clear image of how our ideas should be in the beginningof this project and we knew how we wanted them to be we used our own theoriesand approaches in practice. Our theories and ideas showed in our sketches andprototypes. This along with other methods led to our final concept.We had also built some prototypes to be able to see if our ideas work in practice.The prototype led to some changes in our concepts. It gave us experience inprototype creating, functionality of the ideas and other areas.

Magistro baigiamojo darbo tikslas - ištirti maisto produktų ženklinimo ir vartotojų teisių apsaugos teisino reglamentavimo ypatumus. Tam, kad būtų pasiektas numatytas tikslas, darbe buvo iškelti šie pagrindiniai uždaviniai: išanalizuoti maisto produktų ženklinimo teisinio reglamentavimo ypatumus Europos Sąjungos ir Lietuvos teisės aktuose; išnagrinėti reikalavimų ženklinant ekologiškus ir maisto priedų turinčius maisto produktus teisinį reguliavimą; išnagrinėti vartotojo galimybes neteisminiu keliu realizuoti savo teises maisto produktų ženklinimo srityje. Vienas iš Europos Sąjungos maisto saugos politikos tikslų – užtikrinti, kad maisto produktai būtų ženklinami. Todėl pirmame darbo skyriuje išanalizavus maisto produktų ženklinimo teisinį reglamentavimą galima teigti, jog šios srities ženklinimas Europos Sąjungoje yra reglamentuojamas horizontaliais ir vertikaliais teisės aktais. Naujuoju Europos Parlamento ir Tarybos 2011 m. spalio 25 d. reglamentu Nr. 1169/2011 siekiama sujungti šiuo metu galiojančius teisės aktus dėl maisto produktų ženklinimo, juos konsoliduoti bei supaprastinti. Pagrindiniu teisiniu dokumentu, reglamentuojančiu maisto produktų ženklinimą Lietuvos Respublikoje, yra laikoma Lietuvos higienos norma HN 119:2002 „Maisto produktų ženklinimas“. Plečiantis tiek ekologiškų, tiek maisto priedų turinčių maisto produktų rinkai, antrame darbo skyriuje nagrinėjami teisės aktų keliami reikalavimai šių produktų ženklinimui. Teisės aktų, reglamentuojančių ekologiškų... [toliau žr. visą tekstą]<br>The goal of this master thesis is to complete a research on the legal regulation peculiarities of food labelling and consumer protection. In order to achieve the set goal, following tasks were formed in this thesis: to analyze the legal regulation peculiarities of food labelling in legislation of European Union and Lithuania; to analyze legal regulation of requirements for labelling organic food and products that contain food additives; to provide insights regarding possibilities for consumers to implement their rights in the sphere of food labelling. One of the goals of the European Union food safety policy is to ensure the labelling of food. Therefore, after analysing the legal regulation of food labelling in the first section of the thesis, a proposition can be made that, the labelling of this sphere in the European Union is regulated by horizontal and vertical legislation. The new regulation No. 1169/2011, issued by the European Parliament and Council on the 25th of October, seeks to join, consolidate and simplify currently valid legislation regarding food labelling. The main legal document which regulates food labelling in the Republic of Lithuania is Lithuanian Hygiene Norm HN 119:2002 “Food Labelling”. While the market of both organic food and products that contain additives continues to develop, the second section of the thesis analyzes the requirements set by legislation for labelling such products. The analysis of legislation that regulates the labelling of... [to full text]

Food allergies within the United States and Europe have become exceedingly prevalent in children, adolescents, and adults. In the United States alone, over 12 million people have been diagnosed with at least one food allergy. If the allergen is accidentally consumed, the food allergy sufferer may suffer a life-threatening condition known as anaphylaxis. More than 200 U.S. food allergic consumers die annually as a result of anaphylaxis due to ingestion of food allergens. To safely manage food allergies, food allergy sufferers and stakeholders (such as caregivers) require clear and complete ingredient information to avoid certain allergens in packaged food products. Despite U.S. legislative mandates designed to assist the food allergic consumers and stakeholders to make safe food selection choices, food allergy labeling on consumer packaged food products remains unclear. To properly manage food allergy, it is imperative that food allergy stakeholders have access to clear and unambiguous food allergen ingredients located on the food product labels. The purpose of this research was to capture the impact of current United States food allergen labeling guidelines on U.S. food allergy stakeholders. With the elaboration likelihood framework, this research aimed to better understand how the congruence of allergen ingredient information on the Product Label Claim on the front of the package and Nutrition Facts Panel information on the back of the package affected food allergic consumers and stakeholders in evaluation of product packaging allergen information. A total of 223 food allergy stakeholders were administered four surveys depicting food allergen labeling variations found on U.S. food product labels. Seventeen hypotheses were formulated and analyzed with ANCOVA and t tests to measure the impact of congruence and elaboration of the food allergen messages on the food product labels, with a specific focus on purchase intention. Findings indicated that food allergy stakeholders had difficulties using and understanding existing food allergen labels under current U.S. food allergen labeling guidelines. The results also showed confusion among U.S. food allergic stakeholders with safe food selection choices when the label claims did not align with the actual allergen ingredient information. Research, public policy, and managerial implications were thoroughly discussed.

Thesis (MComm)--Stellenbosch University, 2003.<br>ENGLISH ABSTRACT: In an ever-increasing wme market in which the decision to purchase becomes increasingly complicated for the consumer of wine because of the greater variety of wines that are available on the shelves of wine shops, wine producers and marketers are compelled to differentiate their product from the rest of the products. This can be done by finding more and better ways of providing the consumer with correct information to support the decision to purchase. Such information should support the consumer in the place where the decision to purchase must be made, namely at the shop shelf. This is where the packaging, which includes the label, is the main source of information. Correct information is a relative concept and the aim of this study was to determine what the consumer regarded as the most important information on the back label of a bottle of wine. A questionnaire was compiled to collect such information and was distributed in the Boland region. Wine consumers who also are buyers of wine were asked to complete the questionnaires. The results of the study indicated that, although twenty options with regard to information, which were presented in the questionnaires, were all regarded as important, eight of these options were clearly given a greater degree of preference. The challenge presented to the winemaker and marketer is to exercise a selective choice with regard to the information to be accommodated in the limited area of the back label on a wine bottle to thereby adequately meet the consumer's need for information relevant to the particular wine<br>AFRIKAANSE OPSOMMING: In 'n steeds groeiende wynmark waar die koopbesluit vir die wynverbruiker steeds meer ingewikkeld raak as gevolg van die groter verskeidenheid wyne beskikbaar op die winkelrak, is die wynprodusent en -bemarker geforseer om sy produk van die res te differensieer. Dit kan gedoen word deur meer en beter metodes te vind om die verbruiker te voorsien van korrekte inligting om sodoende sy koopbesluit te ondersteun. Hierdie inligting moet die koper ondersteun waar hy die koopbesluit neem, naamlik by die winkelrak, dit is wanneer hy daar is dat die verpakking, wat die etiket insluit, die hoof inligtingsbron is. Korrekte inligting is 'n relatiewe begrip en die doel van hierdie studie was om te bepaal wat die verbruiker as die belangrikste inligting op 'n wyn rugetiket beskou. 'n Vraelys is opgestel om sodanige inligting te versamel en is in die Boland area versprei. Wynverbruikers wat ook self wyn aankoop, is versoek om die vraelyste te voltooi. Die resultate van die studie het daarop gedui dat, alhoewel al twintig inligtingsopsies in die vraelys as belangrik beskou was, daar duidelik agt opsies was wat voorkeur geniet het. Die uitdaging aan die wynmaker en -bemarker is om die selektiewe keuse te maak ten opsigte van watter van hierdie informasie hul op die beperkte ruimte van 'n wyn rugetiket sal kan akkomodeer om sodoende ook aan die verbruiker se inligitingsbehoeftes te voorsien, met inagname van beskikbare inligting rakende die betrokke wyn.

CoordenaÃÃo de AperfeiÃoamento de Pessoal de NÃvel Superior<br>Prebiotic beverages made from cashew nut kernels and fruit juice are a viable alternative in the area of new functional productsâ development. Thus, this research aimed to develop three prebiotic beverages made from cashew nut kernels added with fruit juice (grape, mango and pineapple), evaluating how non-sensory attributes (external to the product) and consumersâ characteristics as to behavior and personality affect their acceptance. A factorial 2 central composite rotatable design was used for the development of the formulations. Focus groups were applied to define the most important label attributes on consumerâs purchasing decision. The illustration, nutritional information and the term prebiotic associated with its functional claim, within their respective levels, were selected for the labelsâ development via the 3x2x3 full factorial design and the employment of conjoint analysis and cluster analysis multi-varying techniques for results evaluation. The mango beverage was evaluated displaying three different label versions in order to check if the expectation generated by different nutritional information affected consumersâ perception as to characteristics of quality, overall impression and purchasing attitude. The beverage added with pineapple juice was compared to its soy-based commercially similar in order to evaluate if information on composition, nutritional characteristics and functional claims associated with these products affect the acceptance and perception of consumers with different behavioral characteristics and personality. The formulations optimized as to acceptance should be added with the following concentrations of sugar and juice, respectively; grape beverage (37% and 7%), pineapple (35% and 7%) and mango (40% and 8%). Among the most important label attributes in the purchasing process, the illustration was the one that mostly influenced, followed by nutritional information and the term prebiotic and its functional claim. The nutritional claims displayed on the label revealed to have a positive impact over the perception of the beverage as to the characteristics of quality, overall impression and purchasing attitude, with information such as â0% lactose, 0% cholesterol and fiber-richâ and â0% lactose, 0% cholesterol and antioxidantsâ found to influence more positively consumers. Information related to the beverages made from soy and cashew nut did not influence the acceptance of flavor nor on the overall impression, nonetheless, it had a positive impact over consumersâ perception as to healthiness and the nutritious value of both, being the cashew nut kernel-based beverage perceived as more nutritious and healthier than the soy-based one. Consumersâ different characteristics as to the interest in healthy eating and food neophobia did not influence the acceptance of the beverages, their perception as healthy food and nutritious value.<br>Bebida prebiÃticas à base de amÃndoas de castanha de caju e suco de frutas à uma alternativa viÃvel na Ãrea de desenvolvimento de novos produtos funcionais. Assim, este trabalho objetivou desenvolver trÃs bebidas prebiÃticas à base de amÃndoa da castanha de caju adicionadas de suco de frutas (uva, manga e abacaxi), avaliando de que forma atributos nÃo sensoriais (externos ao produto) e caracterÃsticas comportamentais e de personalidade dos consumidores afetam a sua aceitaÃÃo. Utilizou-se um delineamento fatorial 22 do tipo composto central rotacionado para desenvolvimento das formulaÃÃes. Grupos de foco foram empregados para definiÃÃo dos atributos do rÃtulo mais importantes na decisÃo de compra do consumidor. A ilustraÃÃo, as informaÃÃes nutricionais e o termo prebiÃtico associado a sua alegaÃÃo funcional, com seus respectivos nÃveis, foram selecionados para o desenvolvimento dos rÃtulos por meio de delineamento fatorial completo do tipo 3 x 2 x 3, aplicando-se as tÃcnicas multivariadas conjoint analysis e cluster analysis para avaliaÃÃo dos resultados. A bebida de manga foi avaliada associada a trÃs versÃes do rÃtulo para verificar se a expectativa gerada por diferentes informaÃÃes nutricionais afetavam a percepÃÃo dos consumidores quanto Ãs caracterÃsticas de qualidade, impressÃo global e atitude de compra. A bebida adicionada de suco de abacaxi foi comparada frente ao seu similar comercial à base de soja para avaliar se informaÃÃes sobre composiÃÃo, caracterÃsticas nutricionais e alegaÃÃes funcionais associadas a estes produtos afetam a aceitaÃÃo e percepÃÃo dos consumidores com diferentes caracterÃsticas comportamentais e de personalidade. As formulaÃÃes otimizadas quanto à aceitaÃÃo devem ser adicionadas das seguintes concentraÃÃes de suco e aÃÃcar, respectivamente, para a bebida de uva (37% e 7%), abacaxi (35% e 7%) e manga (40% e 8%). Dentre os atributos do rÃtulo mais importantes no processo de compra, a ilustraÃÃo foi o que mais influenciou, seguido pelas informaÃÃes nutricionais e pelo termo prebiÃtico e sua alegaÃÃo funcional. As alegaÃÃes nutricionais no rÃtulo mostraram ter um impacto positivo na percepÃÃo da bebida quanto Ãs caracterÃsticas de qualidade, impressÃo global e atitude de compra, com os as informaÃÃes â0% lactose, 0% colesterol e fonte de fibrasâ e â0% lactose, 0% colesterol e antioxidantesâ influenciando mais positivamente os consumidores As informaÃÃes relacionadas Ãs bebidas de soja e castanha de caju nÃo influenciaram a aceitaÃÃo do sabor e impressÃo global, no entanto tiveram um impacto positivo na percepÃÃo dos consumidores quanto à saudabilidade e o valor nutritivo de ambas, sendo a bebida à base de amÃndoa da castanha de caju percebida como mais nutritiva e mais saudÃvel do que a bebida de soja. As diferentes caracterÃsticas dos consumidores quanto ao interesse em alimentaÃÃo saudÃvel e a neofobia alimentar nÃo tiveram influÃncia sobre a aceitaÃÃo das bebidas, a percepÃÃo de alimento saudÃvel e valor nutritivo.