Studying the Influence of Packaging Design on Consumer Perceptions (of Dairy Products) Using Categorizing and Perceptual Mapping

Food packaging plays an important role in attracting consumers' attention and generating expectations in the consumer that in turn affect their product perception and buying behaviour. In the present study, ‘categorizing’ and ‘perceptual mapping’—diametrically opposed methods (predefined criteria vs consumer criteria)—were used to study the influence of packaging design on consumer perceptions of dairy products. Eighty‐nine images of milk, yoghurt and yoghurt drink with different graphical designs, sizes, shapes and materials were presented to the participants. The participants were randomly divided in two groups, each of which evaluated the samples using one method: categorizing or perceptual mapping. Both categorizing and perceptual mapping have been demonstrated to be useful, simple and user‐friendly methods to determine the packaging design cues that influence the perception of dairy products. However, perceptual mapping provided more subconscious perceptions than the categorizing task. The results of perceptual mapping are objective and provide representative information. Furthermore, it fosters better understanding of the potential for product packaging to be misinterpreted and supports packaging designers in developing packages that better align with consumer perception. Copyright © 2012 John Wiley & Sons, Ltd.     

The Role of Household Food Waste in Comparing Environmental Impacts of Packaging Alternatives

This paper examines the environmental impacts of food waste and the influence that packaging alternatives can have on causing food waste. This paper presents the results of three life cycle assessment case studies on packed food products. The life cycle assessments were conducted for ham, dark bread and Soygurt drink (fermented soy‐based drink). In each case study, the environmental impacts of the products were assessed with different assumptions about the packaging sizes and alternative materials. The studies especially considered the environmental impacts resulting from food waste generated by consumers as a function of the variable packaging options. The food waste of other parts of the production chain of the studied products was also taken into account. A consumer survey was carried out to estimate the amounts of product waste generated in Finnish households connected to the three investigated products. The environmental impacts of the food products, household food waste and packaging were modelled by scenarios with varying rates of household food waste and different waste management options. The results indicated that the significance of the production and post‐consumer life of packaging was relatively low for climate change, eutrophication and acidification, in comparison with the production chain of the ham, dark bread and Soygurt. According to the results, packaging solutions that minimize the waste generation in households as well as in distribution and retail will lead to the lowest environmental impacts of the entire product‐packaging chain. Therefore, it is important to design packages that protect the food properly and allow the consumer to use the product fully. Copyright © 2013 John Wiley & Sons, Ltd.     

Active packaging as an opportunity to create package design that reflects the communicational,functional and logistical requirements of food products

The packaging of industrial food products is the most important means of transmitting a product's image and taste value. When the nature of its interface and its contents are the product of carefully planned imaging, the product has notable advantages in defining its image and product identity. Modern food trends dictate an ever‐increasing amount of services: The so‐called ‘functional packaging’ and ‘active packaging’ are prime examples of this service. The greatest innovation within this category of products consists literally of their interaction with food. These features create numerous fallbacks within all stages of the life‐cycle of a product, requiring a complex and multidisciplinary evaluation. The evaluation strategy of services which this packaging will offer to the consumer is still to be defined, and still to be identified within the key applications are the interests of the intermediary links of the production process. This requires the evaluation of the semantic and communicative aspects of the packaging which tend to be confused with the foodstuffs, the individualization of appropriate user profiles, control of logistical and location aspect of production, and a careful analysis of a comprehensive environmental balance, all issues that are parts of the objectives of the European project, Actipak. It is hoped, therefore, that the elaboration of these packaging systems will become a motive to try out a more knowledgeable and systematic design process for foodstuffs, in which innovative technology is used to provide effective benefits to the consumer. Copyright © 2000 John Wiley & Sons, Ltd.     

Knife-edge life in packaging machinery for cross-cutting plastic films

In the cross-cutting of plastic films, the edge life of knives ends when the cutting-edge geometry in the transition zones is deformed to such an extent that a complete separation of the packaging material web is no longer possible. In nine long-term tests under almost field conditions, those knife and machine parameters were investigated that determine the development of these zones. It is shown that longer knife-edge lives can be obtained with high contact pressures, high angles of mesh, low dihedral angles and low cutting speeds. Lateral relative movements of the packaging material web proved to be a distinct improvement. The knife-edge life criterion was determined by the presence of transitional zones of ‘wear’ at the extremes of the cutting zone. The quality of cutting edge and value of cutting pressures do not provide reliable information on the wearing condition of the knives.     

Consumers’ values and behaviour in the Brazilian coffee-in-capsules market: promoting circular economy

Coffee consumption is changing. Monodose, flavoured coffee capsules provide new experiences beyond the traditional custom of brewing coffee. These pods allow access to a selection of premium coffee worldwide but create huge quantities of plastic-aluminium packaging waste. The paper examines the novelty of coffee capsule consumption in Brazil in terms of consumers’ perspectives about ethical enterprise and environmental stewardship. We argue for ‘waste to resource’ management and applying reverse logistics to the coffee production supply chain. Based on circular economy principles and fuelled by the ‘green’ awareness of Brazilian coffee consumers, we propose a conceptual framework to support business decision-making by adopting a systemic intervention from the consumer viewpoint. To structure the situation, we conducted over 40 interviews, using purposive sampling. Analytic hierarchy process, value focused thinking and Rich Picture technique informed our problem structuring approach. Findings illustrate that reverse logistics supply chain in coffee capsule manufacturing presents real challenges to achieving circular practice. Yet, the eco-values of Brazilian coffee enthusiasts may be partly considered a ‘wealth of information flow’ and a potential driving force for change. This paper should be of interest to researchers/practitioners exploring how consumers may contribute to behavioural change, towards more circular business.     

Design of a functional box for take‐away pizza

Pizza is one of the world‐famous Italian dishes because of its simplicity, taste, nutritional value and low cost. It is usually consumed at specialized vending points, which also offer a take‐away service. The packaging must guarantee adequate protection against rapid temperature decrease and water vapour elimination, to maintain quality. In this paper the performance of a traditional corrugated cardboard container is compared with that of a new package, realized with expanded polystyrene and a water‐absorbing polymer. The tests performed (water absorption, WVTR, thermal insulation and sensory profile) showed that the new packaging was better than the traditional one. The ‘consumption life’ of take‐away pizza was increased, allowing the product to reach consumers nearly in the same condition in which it left the oven: warm and not softened. Copyright © 1999 John Wiley & Sons, Ltd.     

A Supply Chain Perspective on Green Packaging Development‐Theory Versus Practice

The purpose of this paper is to provide insight into how companies work during packaging development to reduce negative environmental impact along supply chains, and to compare their practical approaches with the theoretical concepts presented in the literature. The research approach is explorative and based on nine cases in the food and manufacturing industries in Sweden. Data were collected from the managerial perspectives of the packaging manager, the logistics manager and the environmental manager. The findings indicate that companies commonly apply a variety of green packaging approaches with a focus on approaches with clear economic benefits. Moreover, companies seem to lack guidance on how to handle trade‐offs and are unable to fully utilize the theoretical environmental benefits of green packaging approaches because of internal and external barriers. The paper presents five propositions regarding to what extent the theoretical green packaging concepts are applied in practice. To address the gap between theory and practice companies should: develop packaging solutions that contribute to a reduction of environmental impact from the consumer phase (for example through improved apportionment, user‐friendly and informative packaging); use local packaging adaptation as a strategy to address geographically varying transport, handling and waste management conditions; replace brand recognition through packaging size and shape with graphic design, high‐quality materials and printing. The results confirm that internal and external collaborations are important requirements for successful green packaging development. Copyright © 2015 John Wiley & Sons, Ltd.     

Potential environmental gains from reducing food losses through development of new packaging – a life‐cycle model

Food losses are seldom included in life cycle analyses of the food packaging system, nor are they included in the debate on sustainable packaging. The development of packaging that decreases food losses does, however, provide an opportunity to reduce the overall environmental impact. In this paper, we present a model that calculates the environmental impact of the food packaging system as a function of food losses. The model can be used to analyse the potential environmental gains from developing packaging that reduce food losses. The model includes food production and processing, transports, packaging, retailer and consumer issues and waste handling. The results show that it can be environmentally motivated to increase the environmental impact of packaging, if necessary, when new packaging design helps to reduce food losses. However, the waste handling systems of food and packaging are important to consider if packaging are developed in order to reduce the environmental impact of the food‐packaging system. Copyright © 2010 John Wiley & Sons, Ltd.     

An overview of smart packaging technologies for monitoring safety and quality of meat and meat products

The food packaging sector has experienced much development since its inception. In the past few decades, innovations in packaging sector have led to the development of smart packaging (SP) systems that carve a niche in a highly competitive food industry. SP systems have great potential for improving the shelf‐life, and safety of food products apart from their basic roles of protecting the products against unwanted biological, chemical, and physical damage and keeping them clean. Indicators and sensors, SP components, are used for real‐time monitoring of meat quality and subsequently inform the retailers and consumers about the freshness, microbiological, temperature, and shelf life status of the products. Barcodes and radio‐frequency identification tags are employed in meat packaging for real‐time information about the authenticity, and traceability of the products in the supply chain. Recently, innovations in SP technologies resulted in fast, sensitive, and effective detection, sensing, and record keeping of freshness, microbiological, and shelf life status of meat and meat products. The SP system shows promise for extensive utilization in the meat industry in response to the consumer appreciation for safe, and quality meat products, as well as their waste reduction notions. This paper gives an updated overview of ongoing scientific research, and recent technological advances that offer the perspectives of developing smart meat packaging systems that are capable of monitoring the physical, microbial, and chemical changes of the package contents from producer to the point of sale and even beyond, and remediating potential adverse reactions.     

Professionals' View of Consumers' Packaging Interactions – A Narrative Analysis

The consumer's role in the packaging value chain thinking has increased. This paper identifies the basic functions of packaging as well as the importance of the visual and structural elements from the consumer's view. However, it is unclear what packaging experts associate with consumers' packaging interactions. Professionals working in the field are still in the key position of defining directions in the packaging industry. The paper investigates how professionals perceive consumer interactions with packaging, and identifies challenges in consumer‐centred packaging development. The research materials were collected from 14 theme interviews with representatives of higher education, packaging research and packaging design agencies. As a result, five narratives and five challenges for consumer‐centred packaging development were constructed. The narratives describe the following: (a) the symbiotic product–packaging relationship; (b) the everyday context highlighted in purchase and use situations; (c) how consumers become aware of packages; (d) a fashion system of packaging; and (e) everyday routines and rituals involving packaging. The aims of the paper are to raise the awareness of how professionals perceive consumer interaction with packaging, to provide insight into factors relevant for consumer‐centred packaging development in industry and to identify the potential challenges, from the professionals' view, for adopting a consumer‐centred model. Copyright © 2014 John Wiley & Sons, Ltd.     

Food packaging in the next millennium

The changing demands of the consumer over the last 50 years are reviewed. The resultant changes in packaging required to meet these demands are considered, particularly for fast‐food outlets, ‘smart shopping’ where food is ordered and delivered direct to the home and other types of electronic shopping. The changes needed in packaging materials and processes and in transport packaging are assessed. Copyright © 1999 John Wiley & Sons, Ltd.     

The use of uncertainty analysis for the design of container closures

Understanding how easy packaging is to open is becoming a major area of interest for the packaging industry. Designing packaging to meet the direct needs of the consumer has been termed ‘inclusive design’. However, there are differing parameters that may affect the ease of opening a product. This paper outlines how the use of uncertainty analysis coupled with ‘inclusive design’ techniques can help manufacturers understand which parameters are important for product ‘openability’. Copyright © 2006 John Wiley & Sons, Ltd.     

Eco‐efficient Value Creation: An Alternative Perspective on Packaging and Sustainability

The classical sustainability perspective on packaging is to reduce the environmental impact or eco‐burden of the packaging, using life cycle assessment to evaluate different design alternatives. Simultaneously, the classical marketing perspective on packaging is to generate value through differentiation, for instance, by providing additional convenience. These two perspectives often conflict. In business reality, there is currently no established method to deal with these conflicts. Life cycle assessment is methodologically incapable of incorporating the difference in convenience. This article uses the eco‐costs/value ratio (EVR), as a method for dealing with the environmental assessment of packaging design alternatives with such unequal ‘soft’ functionality. The article reviews the current debate on packaging and sustainability, highlighting some of the shortcomings of the methods currently applied. Subsequently, the EVR model is introduced and applied to five examples. These examples consist of pairs of products, where the product, the amount, the brand and the retail outlet are identical and only the packaging design and the value differ. The examples illustrate how the EVR model fits better to design decision making in business reality than classical life cycle assessment. Copyright © 2012 John Wiley & Sons, Ltd.     

Towards a Conceptual Sustainable Packaging Development Model: A Corrugated Box Case Study

Corrugated package designers are focused on balancing the need for product protection, material use efficiency and the packaging material's impact on the environment in the supply chain. The purpose of this paper is to develop a conceptual sustainable packaging model that integrates the variables of technical design, supply chain systems and environmental factors and then use the model to identify to improve upon corrugated container design. A model was developed, from the extant literature, and a case study was performed on a corrugated container. This is believed to be a unique integrated model of most relevant agents related to the design and implementation of a corrugated box through a supply chain from design to potential post‐consumer reuse. From this study, we found opportunities to improve the environmental design of the corrugated container through four ex ante design stages, and two ex post facto supply chain stages. Further, research can evaluate and refine this model via a ‘live supply chain’ for use in guiding corrugated box material selection design and reuse/recycling. Integration of the design criterion for a unit load in the supply chain creates opportunity to observe the packaging system holistically. Waste in the manufacturing process and CO₂ emissions are traced along the material flow until the end of its useful life to provide an overall picture of the packaging system. Copyright © 2014 John Wiley & Sons, Ltd.     

Requirements for packaging from an ageing consumer's perspective

The overall objective of this research was to explore ageing consumers' attitudes towards currently available food packaging in New Zealand. Ninety‐nine individuals (over the age of 60) in New Zealand were surveyed to determine packaging attributes of importance when selecting food products. This was followed with a focus group of 13 individuals to discuss improvements to packaging. Frequencies of responses were calculated for the survey data, and cross‐tabulations and chi‐square tests were used to determine the relationships between variables. Price, safety, size of packaging and ability to recycle were of most importance to these individuals. Problems encountered with food packaging included tight lids, small printing and spillage during opening. Of the types of package closures investigated, opening of packages, rather than resealing of packages proved problematic. Fifty percent or more of respondents indicated that peelable induction seals, lug closures and continuous thread closures were problems that occurred ‘very often’ or ‘frequently’. Sixty‐one percent of the participants surveyed had asked for assistance opening some types of packages, and this was particularly prevalent among individuals who had weakness in their arms, hands or wrists. Changes to package closures suggested during the focus groups included increasing the size of twist off caps, larger ring pulls on aluminium cans and including more sliding resealable closures on foil and plastic packaging. Larger printing on labels was also recommended by the participants. Copyright © 2008 John Wiley & Sons, Ltd. This article was published online on 1^st December 2008. An error was subsequently identified. This notice is included in the online and print versions to indicate that both were corrected on 19^th March 2009.     

Polypropylene: establishment of a rapid extraction test for overall migration limit compliance testing

In order to demonstrate compliance with the overall migration limit given in EC Directive 90/128/EEC, overall migration tests are usually performed on the finished food packaging with food simulants. As a consequence, the packaging industry is confronted by a significant compliance testing burden to demonstrate that their products are suitable for food use applications. However, the Directive also allows compliance with migration limits to be demonstrated by use of a ‘more severe test’. In this study a ‘more severe test’ has been developed for polypropylene materials and articles involving extraction with the solvent, diethyl ether. The solvent was removed from the samples, evaporated to dryness and the mass of the non‐volatile residue determined. This extracted residue represents the overall migration value. This procedure has been optimized so that it is simple and rapid to perform and, in general, gives slightly higher results compared to overall migration tests conducted with fatty and aqueous food simulants. Copyright © 2000 John Wiley & Sons, Ltd.     

A simple approximate expression for finite life fatigue behaviour in the presence of ‘crack‐like’ or ‘blunt’ notches

In this note, we explore the possibility of simple extensions of the heuristic El Haddad formula for finite life, as an approximate expression valid for crack‐like notches, and of the ‘Luká? and Klesnil’ equation for blunt notches. The key starting point is to assume, in analogy to the Basquin power‐law SN curve for the fatigue life of the uncracked (plain) specimen, a power law for the ‘finite life’intrinsic El Haddad crack size. The approach has similarities with what recently proposed by Susmel and Taylor as a Critical Distance Method for Medium‐Cycle Fatigue regime. Reasonable agreement is found with the fatigue data of Susmel and Taylor for notches, and in particular the error seems smaller in finite life than for infinite life, where these equations are already used. In these respects, the present proposal can be considered as a simple empirical unified approach for rapid assessment of the notch effect under finite life.     

Non‐intrusive Measurements of Headspace Gas Composition in Liquid Food Packages Made of Translucent Materials

The increase in chilled food consumption requires enhanced food safety and quality assurance. Food deteriorating processes are affected by the presence of oxygen, combined with factors such as time and temperature. To slow down deterioration processes and prolong shelf life, traditional packaging methods are being replaced by modified atmosphere packaging, for example. Oxygen, which is naturally present in the headspace of most food packages, is then reduced and controlled. Many sensing techniques for food quality assurance have been developed; however, almost all are intrusive, increasing the complication level and causing sample waste. The purpose of this paper is to introduce a non‐intrusive technique [gas in scattering media absorption spectroscopy (GASMAS)] for measuring gas composition in the headspace of liquid food packages. The GASMAS method uses diode laser absorption spectroscopy combined with diffuse light propagation to analyse gas located inside solids and liquids. By illuminating the package from the outside and analysing the scattered light that emerges, the absorption from the gas inside the headspace can be studied.The GASMAS technique was evaluated on a series of carton packages with a high‐quality orange juice and a nitrogen headspace. A clear variation in oxygen content was measured for samples with different storage times. The results demonstrate the possibility of using the GASMAS method for non‐intrusive quality measurements in food products and packaging. They also indicate the potential for the non‐intrusive quality assurance applications without waste of samples. A further development of the technique could include ‘in‐line’ quality control of packed food items throughout the food packaging supply chain. Copyright © 2011 John Wiley & Sons, Ltd.     

The tightness of retail packaging: A selection of test methods to be used for a wide range of packed products

The tightness of retail packagings and of their closures is of primary importance both for domestic and industrial products. For this reason, a research programme designed to establish proper testing methods for a wide range of ‘packaging + product’ combinations, in order to check their tightness or permeability, was set up. All the available testing methods were reviewed, the most reliable ones selected and their sensitivity determined. More than 200 combinations of ‘packaging + product’ belonging to five families of consumer products were examined and their tightness/permeability problems noted. Finally, specific testing methods were assigned to each combination of ‘packaging + product’. All these examples are currently in use in the packaging laboratory as a guideline for the testing of every kind of packaging.     

The range of pro‐ecological activities concerning packaging in Poland against the background of the European Union (EU)

The aim of this work was to present the legal status relating to fundamental issues of packaging ecology. Next, the fundamental requirements established for packaging from the point of view of environmental protection are analysed. For this reason requirements related to the manufacture of packaging and its raw material composition, to returnable packaging, suitability for various forms of processing, marking of packaging and the content of heavy metals in packaging are presented. These requirements may significantly influence the manufacturing technologies of packaging materials and packaging, as well as the packaging systems applied. It should be remembered that manufacturers and users of packaging are responsible for the quantity and types of packaging introduced to the market. The amount and the nature of waste depend on them. These links are of major influence on the final form of packaging as well as on creating and shaping consumer habits, which are not always justified in terms of ecological requirements established for packaging. Copyright © 2001 John Wiley & Sons, Ltd.