Desjardin Blog - FR

Food names and environmental sounds may play a role in people's perception about chocolate, biscuits and confectionery. Hearing auditory cues while viewing food names can influence people's impressions of food tastes, according to researchers. Just like songs, which tap into emotions that affect other senses, the combination of words and sounds can paint pictures in the mind. Here's a look at evidence that suggests a relationship between food names, sounds and taste.

Consumers make purchases on chocolate, biscuits and confectionery based on multiple factors beyond how the food tastes. Since it's not always possible to sample these treats before purchasing, artistic visual presentation of the packaging plays a significant role in luring people to purchase the food. Factors influencing taste testing results include density and price expectation. Here are reasons why package designers should pay close attention to the effects stimulated by visuals and other sensory considerations.

Satisfying one's appetite is one of the primary goals of the industry that makes chocolate, biscuits and confectionary. In order to meet that challenge, marketers must explore parameters beyond the food itself that appeal to multisensory perceptions. An important element of how people judge food that is often overlooked is weight of the product and the container. Here's a deeper look at how product or container weight can influence people's perceptions and purchasing decisions about food.

Food marketers are paying increasingly closer attention to how products are packaged following compelling studies about how consumers perceive items based on how they are presented. Various studies have shown that people perceive the same food differently if it's served on different colored plates. More comprehensive research, however, must be conducted before drawing conclusions that point to a consistent pattern in behavior. Here are reasons why marketers of chocolate, biscuits and confectionery can benefit from color analysis.

Consumers like to touch certain products before buying, studies have shown since the eighties (Holbrook, 1983; cf. Heslin & Alper, 1983). Touch can have a dramatic impact on purchasing decisions, as it can add emotional value to the experience, since skin is directly related to emotional responses. Consequently, marketers of chocolate, biscuits and confectionery need to come up with creative packaging that evokes emotion through touching.

Plenty of imagination and research goes into the packaging of chocolate, biscuits and confectionery products. Since packaging is a huge initial factor in determining a purchase, marketers study trends and envision more creative ways to present food products. Here are five important issues that go into designing the package for items such as chocolate, biscuits and confectionery.

New millennium manufacturing and packaging go hand in hand with sustainability. Tinplate and aluminum containers are both eco-friendly and can be recycled, which is why the demand for these materials continues to grow in the cosmetic industry. Here's a deeper look at why tinplate and aluminum containers are useful and favored for packaging for beauty products.

Sustainable solutions are now being widely adopted by small to large businesses so that they can contribute to a safer, cleaner environment. Going green also helps strengthen their image with consumers, who are steadily becoming more concerned about conserving the Earth's natural resources. Walmart, which continued to rank number one on the Fortune 500 in 2016, is leading the charge toward sustainability by implementing eco-friendly cosmetic packaging.

Product information is required on packaging for identification purposes to help both professionals and consumers understand product contents and who to contact for more information. The Fair Packaging and Labelling Act took effect in 1967 after it was passed by Congress the previous year. This federal law supersedes all state laws. Here are details on how this law applies to fair cosmetic packaging.