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.
1. Eye-Catching Images
The packaging must stand out in such a way that it catches people's attention. Much like beauty products, the packaging of sweets is tied to psychology and the science of persuasion. The colors presented on the package influence how people feel about the item.
Each color communicates certain emotions to individuals based on their own experiences with that color. At the same time colors are generally associated with emotions in the marketing world. Red, for example, commonly conveys excitement, while blue is associated with trust and gray equates to balance.
Aside from color, the packaging needs other creative design qualities to capture the attention of shoppers in retail stores. The packaging needs to be memorable and convey a strong message that resonates with people who love sweets and associate it with a rewarding experience. The brand must tap into both imagination and lifestyle of the target consumer. Somehow the packaging must communicate what makes the product unique compared with competing products.
2. Ingredients and Other Product Information
Chocolate, biscuits and confectionery packaging must be both visually appealing and informative. The label needs to include ingredients and nutritional information. Many people are becoming increasingly aware of how sugar content and food additives can affect health, so they at least want to know how much they are consuming. People also like to know where the company is based and how they can get more information about the product.
3. FDA Requirements
The FDA requires that chocolate marketed in the United States must meet certain standards of identity. In order for a product to be marketed as "milk chocolate," for example, it must contain minimum levels of chocolate liquor, milkfat and milk solids. Starting in 2002 "white chocolate" shifted from the confectionery to chocolate category in the United States. "Dark chocolate" does not have a strict definition but in order for the term to be used in marketing, the product must comply with FDA standards for "chocolate."
4. Product Protection
One of the most important roles that any type of packaging plays is protecting a product so that it has the longest possible shelf life. Food products must use the most reliable packaging to make sure the food is not exposed to air and microorganisms. Food must also be protected from compression, chemicals, light and extreme temperatures. Using barrier protection, food must be further protected from dust, moisture and other causes that degrade the product.
GRAS - Generally Recognized as Safe Food safety is regulated by the Federal Food, Drug and Cosmetic Act (FD&C) in the United States. The term "GRAS" stands for "Generally Recognized As Safe," in which food is considered safe among qualified experts. The FD&C requires that packaging materials that come into contact with food including coating used with metal packaging must meet GRAS standards.
5. Widespread Use of Metal Packaging
Metal packaging is popular due to its ability to protect food by providing air-tight conditions with durable material. Both tin and aluminum are highly effective at blocking microorganisms and other elements from contaminating food. Studies show that there are no health issues related to ingesting trace amounts of tin from containers. Aluminum is actually found in many food minerals.
Used commonly as a food contact material, aluminum pays a huge role in confectionery decoration and utility. It is used for both cans and food trays. Aluminum alloys used in packaging are often coated with a chemical that prevents corrosion from oxidation or reactions that would release aluminum particles into food. If a manufacturer uses uncoated aluminum, it must be disclosed on the label.
Tinplating is still very common in the EU, although its use has declined in the United States in recent years. Most of the trace amounts of tin that a person might consume likely come from particles released from the dissolution of tinplate. The food varnish used in tinplate packaging must be approved by the EU.
The challenge for chocolate, biscuits and confectionery packaging in the future will be to make more efficient packaging with less waste material. Great progress has been made in recent decades for more efficient production by increasing value while keeping costs down. The structural shaping of boxes can play a significant role in both imaginative marketing and sustainability.
Conclusion
The packaging of chocolate, biscuits and confectionery is similar to other foods and beauty products. Tin and aluminum are commonly used due to their strength and flexibility since they can both be shaped in various ways and provide a long shelf life for perishable food items. Packaging must meet safety requirements in both the US and EU. In addition to containing and protecting the product, packaging is a key part of branding and marketing and can help connect with consumers on an emotional level. Desjardin has been producing packaging for Chocolates , Biscuits and Confectionery packaging for more than 100 years. The company's experts are at your service to help you find the right packaging to support your products' success.
Disclaimer:
The postings in this blog section do not necessarily represent Desjardin's positions, strategies or opinions.
