Is less more or a bore? Package design simplicity and brand perception: an application to Champagne

Packaging design as a medium for brand communication has a strong impact on the point-of-purchase decision. Therefore, marketers need a keen understanding of how packaging design influences brand perception. Although many studies have investigated the impact of design elements like color or typeface, few have examined the impact of holistic variables like the degree of elaborateness. This study proposes to fill this gap by investigating the influence of the degree of simplicity/complexity in package design on brand perception. The topic is first investigated through a multidisciplinary approach mobilizing the fields of semiotics, art history and marketing. Then, we conduct an experiment in which three bottles of Champagne operationalizing three levels of simplicity/complexity are tested with a sample of 305 consumers. The results indicate that the simplicity/complexity of a package design has a significant impact on brand perception, with simplicity being associated with modernity, reliability, authenticity, success and sobriety and complexity with seniority, joy, imagination, charm, femininity and sophistication.     

Managing sustainable practices in cruise tourism: the assessment of carbon footprint and waste of water and beverage packaging

This paper's aim is to present an analysis of the carbon - dioxide emissions and waste associated with water and beverage packaging. The assessment of the packaging's carbon footprint (CF) and waste is also considered for all passengers who visit Italian ports on cruise ships. These factors are considered at two points in time (2010 and 2018) to allow for the evaluation of changes due to technological innovations in the packaging sector. Finally, a best-case framework scenario for the management of water and beverage packaging materials is identified to evaluate whether the use of appropriate strategies can reduce CF and waste in this sector. The results indicate that adequate changes in packaging can minimize waste and reduce the consumption of materials and energy resources in the packaging production cycle, thus creating environmental benefits.     

Sensory Aspects of Package Design

Packaging is a critical aspect of the marketing offer, with many implications for the multi-sensory customer experience. It can affect attention, comprehension of value, perception of product functionality, and also consumption, with important consequences for consumer experience and response. Thus, while it was once viewed as being useful only for product preservation and logistics, package design has evolved into a key marketing tool. We introduce the layered-packaging taxonomy that highlights new ways to think about product packaging. This taxonomy has two dimensions: the physicality dimension, which is composed of the outer–intermediate–inner packaging layers, and the functionality dimension, which is composed of the purchase–consumption packaging layers. We then build on this taxonomy to present an integrative conceptualization of the sensory aspects of package design as they affect key stages of customer experience.     

The importance of packaging in purchase and usage behaviour

This study's primary objective is to analyse how consumers evaluate product packaging in two distinct phases of the consumer decision‐making process: at the moment of acquisition and post‐consumption. The packaging's technical, functional and informative attributes, as well as its influence on satisfaction and loyalty, were evaluated. An empirical study was conducted with a product of immediate consumption, milk, using four versions of packaging and a total sample of 265 family units. The model was evaluated using partial least squares (PLS), and differences were compared using variance analysis. The results demonstrate the most and least valued attributes, the primary differences between the four types of packaging, and the perception generated at each moment. The research provides interesting theoretical and empirical perspectives and has business implications for marketing directors and product managers.     

金属食品包装罐中三聚氰胺迁移规律的研究

系统研究了金属食品包装罐中三聚氰胺在食品模拟物中的迁移规律。考察了4种典型样品在不同食品模拟物、灭菌时间、灭菌温度、货架存放以及高温运输条件下三聚氰胺迁移量的变化情况,采用高效液相色谱法测定其迁移量。结果表明三聚氰胺在酸性食品中迁移风险最高,而且在金属罐装食品的实际生产运输时,需严格控制高温灭菌温度、时间以及避免高温长时间运输,以降低金属食品包装罐中三聚氰胺向所接触食品发生迁移的风险。     

Innovation in food service technology and its strategic role

Innovation in food service technology offers differentiation and cost leadership in strategic terms. The majority of food service businesses do not have research and development laboratories. At present, the innovations in equipment design and layout, packaging and service techniques are of a defensive or reactive nature. Examples of defensive innovation include faster and better preparation methods, improved temperature control, even heating, energy and labour savings, less waste, better sanitation, faster service and flexibility. In contrast, developments in offensive or pro-active innovation, which can radically change current practices, are rare. Novel food service processes can evolve as a result of adoption of technological breakthroughs in “high tech” fields of the economy. This justifies investments in offensive research and highlights the importance of technical competencies for a food service professional.     

非机械专业背景学生的包装机械类课程实践教学模式研究

本研究讨论了包装机械的课程特点,指出在包装机械课程的教学上不仅要使学生对典型的包装机械及其机构有所了解和掌握,同时应坚持理论联系实际的原则,通过有目的、有针对性的设计实践训练,强化学生的设计创新能力.并以非机械专业背景的包装工程专业学生为对象,就教学新模式在各实践坏节的实施措施进行探讨.     

新疆馕储藏保鲜研究

本文以聚乙烯透明复合包装材料与铝箔为包装材料(论文里面始终没有提到不同材料对囊品质的影响,建议只涉及一种包装材料),采用室温条件下进行储藏,研究充气包装、普通包装和真空包装等三种包装方式对馕感官品质和理化指标的影响并分析适合馕的包装方式,最大程度延长馕的货架寿命和扩大销售半径。     

基于循环经济的包装废弃物资源化模式研究

循环经济是人类社会发展的必然选择,包装废弃物资源化是循环经济的要求。包装废弃物资源化是一项系统工程,应从企业、区域和社会三个层面上进行,因此,产生了三种包装废弃物资源化模式,即基于清洁生产、生态工业园区和基于社会层面的包装废弃物资源化模式。