休闲食品包装趣味性的价值及设计原则

文章从休闲食品包装趣味性的表现特征、表现手法、表现要素三方面出发,对休闲食品包装趣味性的表现方式和休闲食品包装趣味性的价值功能进行阐述,指出休闲食品包装趣味性的设计原则向度上应注重实用性,遵循个性化,强调互动性并立足创新性。     

标示卡路里的食品包装

正休闲食品味道鲜美,深受消费者喜爱,但其热量较高,过多食用会带来肥胖、营养缺失等方面的隐患,从而影响消费者健康。最近,Calorie Brands就做了一件很酷的事情,将世界知名品牌休闲食品所含的卡路里标示在包装上,如图5所示,直接替换了原有品牌标识,以期唤起消费者对饮食健康的注意。或许有一天,我们常见的休闲食品包装上都会标示出食品     

休闲食品包装的未来在哪里?

<正> 一、休闲食品包装的定义1.何谓休闲食品?我们常常会听到"休闲食品"这样的称呼,可是究竟什么是休闲食品,消费者的理解却一直比较模糊,似乎只要是零食都可以叫做休闲食品,而好像又不完全是那么回事。走进卖场一看,更是眼花缭乱,满目食品皆"休闲":瓜子、花生、薯片、     

多维趣味表达儿童休闲食品包装设计

在分析儿童休闲食品及其包装当前发展现状的基础上,论述了儿童成长过程中心理认知变化规律,提出根据儿童心理特征创新儿童休闲食品包装设计的重要意义;结合相关文献,指出开展儿童休闲食品包装设计的多维度趣味表达需坚持“以安全保障为首、趣味性与安全性兼顾以及‘以人为本’的个人化”的基本原则,通过色彩、形象、造型和结构等多表现维度实现儿童休闲食品包装的趣味表达,最后总结归纳了未来儿童休闲食品包装的发展方向。     

加工机械

中国食品包装机械业将看涨十年摘自:中国国家农产品加工信息网随着中国市场经济高速发展以及人民生活质量的提高,预计消费者对微波食品、休闲食品及冷冻食品等方便食品的需求量将不断增加,这将直接带动相关食品包装的需求。预计中国食品与包装机械业在今后的一段长时间内将维持     

人性化理念下的儿童食品包装设计——评《食品包装设计》

食品是人类日常生活的基础,消费者每天都需要面对不同种类的食品。食品的包装决定了消费者对其的印象。《食品包装设计》一书是研究食品包装设计的书籍,该书针对食品包装设计过程中的理论基础进行了论述,且提出了食品包装的常见形式与主要设计手法。     

美国食品包装技术有新发展

美国食品包装技术有新发展目前，消费者对食品包装的要求，不仅仅是盛装和保护食品，而且还要求方便、新鲜、有益于环保。因此，食品包装应该是易于储藏、易于开放和食用、保存期限长、费用低廉，并在生产线上操作效率高。为达到和满足这些要求，近几年来，美国的食品包装...     

食品包装的安全隐患与监管现状

正包装作为与食品直接接触的容器,不应与食品发生任何反应,但实际上,许多食品包装存在诸多安全隐患,如溶剂残留、增塑剂迁移等都会对人体造成伤害,从而影响消费者的健康。本文将围绕食品包装存在的安全隐患和监管现状进行详细介绍。食品包装的安全隐患从系统角度来看,食品包装历经原料制造、加工成型、流通使用等环节方能形成完整的生命周期。食品包装生命周期的每个环节都可能对食品安全产生威胁。1.原料制造环节     

中国消费者对食品包装的态度折射出社会对塑料使用的隐忧

<正>根据全球化学品公司凯米拉委托进行的一项国际消费者调查显示:来自中国一线城市(主要为北京、上海、广州地区)、美国、德国和芬兰的4000名受访者中,有超过半数的人表示愿意为可再生食品包装支付更多费用;同时,绝大多数受访者还表示希望在生活中减少塑料的使用。该项国际调查由第三方研究合作伙伴Taloustutkimus于2019年4月进行,其调研了消费者对食品包装     

食品包装的主流——复合包装材料

食品包装业是21世纪的朝阳产业,随着人们生活质量的不断提高和对健康消费的日益重视,对包装食品的质量和安全将会有更高的要求。消费者对各类食品,如微波食品、休闲食品、冷冻食品等需求量越来越大,对于包装的需求也就相应增加,因而包装在食品行业的应用也越来越广。选择合适的包装材料对食品包装显得尤为重要,复合包装材料作为食品包装的主流,也将迎来更大的发展空间。     

Effect of virtual eating environment on consumers’ evaluations of healthy and unhealthy snacks

Immersive technologies such as virtual reality and augmented reality have been recently explored in the field of food consumption studies from different perspectives. The present study utilized virtual reality technology in a within-subject experiment with three conditions to examine whether a varying virtual eating environment can alter consumers’ emotional responses (positive, negative, neutral) to the eating situation and whether the resulting emotional responses correlate with consumers’ wanting, liking, and hedonic evaluations of healthy and unhealthy snacks. In addition, the study analyzed whether a virtual eating environment that generates a positive emotional response can raise consumers’ rating of a healthy snack to the same level as an unhealthy snack consumed in a plain, unimmersed environment. The results showed a correlation between positive emotional responses and the pre-tasting evaluations of both snacks. In terms of hedonic evaluations, positive emotional responses correlated mainly with consumers’ evaluation of the unhealthy snack. When pre-tasting wanting and liking evaluations are compared between experimental conditions, the results indicate that a healthy snack is rated higher in a virtual reality environment that induces a more positive emotional response. The healthy snack was also rated at the same level as the unhealthy snack consumed in a plain environment. No differences between conditions were observed in consumers’ hedonic evaluations of the products. EEG and heart rate measurement results indicate that this might be because tasting a healthy snack generates more cognitive processing than an unhealthy snack. This might reduce the influence of the virtual eating environment on consumers’ evaluations. To conclude, virtual reality technologies might have the potential to support consumers’ eating experiences and healthy food choices by improving their evaluations of the products.     

休闲食品——中国食品市场新亮点

<正> 在包装食品行业内目前已经产生了一种共识,认为在中国市场非正餐食用的休闲食品将成为新的发展趋势。这是经济增长和人们消费模式不断西化所导致的结果,这个现象在一线城市尤其明显。在中国,休闲食品主要有甜味和咸味小食品等。狭义地讲,主要是焙烤类食品。与甜味零食相比,中国消费者更喜欢     

The effect of the nutri-score label on consumer’s attitudes,taste perception and purchase intention: An experimental pilot study

A large number of studies has emerged on the environmental impacts of diets, with most studies concluding that a diet rich in plant-based foods, that are low in salt, sugar, and fat, and score high in nutritional values, confers both improved health and environmental benefits. Currently, new interventions are being implemented to improve people’s eating behavior, because most people overconsume unhealthy snacks, containing high proportions of salt, sugar and fat. The purpose of the current pilot study was to investigate the effects of the Nutri-Score label on three different snack bars on consumers’ attitudes, taste perception, and purchase intention towards these food products. An experimental study was conducted with a between subject design (food packaging with Nutri-Score label versus without) among 192 participants (M_age 31.7 years, SD 14.3 years; 63% female). Results showed that there were no effects found for the effect of the Nutri- Score label on consumers’ attitudes, taste perception and purchase intention. Bayesian analyses support the conclusion that the null hypothesis is accepted. These findings show that integrating the Nutri-Score label on food packages did not modify cognitive responses of consumers towards these food products. Changing consumption behaviors is challenging and more empirical and theoretical understanding is needed.     

The role of beliefs in purchasing process of functional foods

This study utilizes food values in conjunction with willingness to pay (WTP) measures to identify consumers’ subjective beliefs about functional foods. We conducted a non-hypothetical, second price experimental auction (i.e., a Vickrey auction) to estimate WTP for a new functional snack made with white lupine and citrus fiber. A sample of 156 consumers was surveyed in Catania, Sicily (Italy) in July 2015. The findings of the economic experiment reveal a WTP premium for the new functional snack, a premium which depends on functional components but also on other characteristics that go beyond intrinsic healthy properties. Consumers’ WTP for functional foods significantly varies with food values related to origin, safety, naturalness, price, etc., which implies consumers have different subjective beliefs about functional and non-functional foods. These findings have implications for the food sector attempting to design and promote consumption of functional foods, and suggest health is not the only factor motivating functional food purchases.     

坚实努力,守望明天——访瑞控机械(南京)有限公司销售经理 冯荣

<正> 近年来,中国饮食结构不断受到西方餐饮文化的影响,而麦当劳、肯德基等知名快餐店在国内的流行也将一些西方饮食逐渐带入中国人的食谱,其中就包括了油炸薯条。而作为经验丰富的机械设备商,美国热能与控制有限公司(Heatand Control Inc.)一直以来为世界各地提     

Perceptions of peanuts and related products by Thai consumers in the U.S.

A study was conducted to identify perceptions of Thai consumers toward peanuts and related products using a food/food-use appropriateness matrix and to identify new peanut products that exhibit good potential for being accepted by Thais. Most respondents were highly educated young Thai adults who had resided in the U.S. for 4 years or less. Factor analysis of the matrix consisting of sixteen peanut and related products and fourteen use situations identified two food (snack food and every day food) and three use groups (general use, special occasion and value/convenience). The snack food group was deemed appropriate for special occasions and children, while the every day food group was appropriate for general use and when concern existed about value and convenience. The every day food group was also perceived as being appropriate for snacking. Three peanut-based products representing good potential for acceptance were identified as ice cream type, milk type and non-peanut butter spread type.     

Response of American consumers to akara, a traditional West African food made from cowpea paste

Dry cowpeas, an excellent source of protein and B-vitamins, are underutilized in the US primarily because of their inconvenience. Akara, a popular West African food made from whipped cowpea paste that is seasoned and deep-fat fried, has potential for extending use of cowpeas in US markets. Acceptance tests involving 450 respondents were conducted to assess response of US consumers to akara. Akara was most acceptable to Caucasians, older consumers, and those with no, little or some high school education. Its most appropriate use was perceived as a snack food with sauce and as a fully cooked, frozen, reheatable product.     

Nutri-Score,multiple traffic light and incomplete nutrition labelling on food packages: Effects on consumers’ accuracy in identifying healthier snack options

Front-of-package (FOP) nutrition labels are designed to help consumers evaluate the healthiness of foods and to promote healthier food choices. In this study, an online experiment with Swiss consumers (N = 1313) was conducted to compare the effects of different nutrition label formats on consumers’ evaluations of snack food healthiness. Participants were asked to select the healthier option in 105 pairwise comparisons of 15 salty snacks. The participants were randomly assigned to one of five conditions: the FOP presented with (1) the nutrition facts table, (2) the multiple traffic light (MTL), (3) the Nutri-Score, (4) the Nutri-Score on half of the products, or (5) no nutrition information (control). The consumers’ evaluations of the snacks’ healthiness were fairly accurate, even without being given nutrition information on the packaging. The Nutri-Score led to the greatest accuracy in identifying the healthier of two snacks (when using the British FSA/Ofcom nutrient profiling score to determine product healthiness); however, this had only a minimal effect on the evaluation when only some of the products were labelled. Both FOP labels were superior to the FOP with and without the nutrition facts. This indicates that for maximum effectiveness, the labelling of all available products is needed. The perceived usefulness and public support of mandatory implementation were higher for the MTL than for the Nutri-Score label; however, for the latter, perceived usefulness and public acceptance were higher among the participants who became familiar with the label during the experiment than among those who did not.     

香酥牛肉丝制作工艺

牛肉营养丰富,富含氨基酸、维生素。香酥牛肉丝是现今比较流行的休闲小食品当中的一种。它既适合大批量生产,同时也适合家庭制作,深受广大消费者的青睐。