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Integrating The Packaging And Product Experience In Food And Beverages
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Book Synopsis Integrating the Packaging and Product Experience in Food and Beverages by : Peter Burgess
Download or read book Integrating the Packaging and Product Experience in Food and Beverages written by Peter Burgess and published by Woodhead Publishing. This book was released on 2016-03-31 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt: Integrating the Packaging and Product Experience in Food and Beverages: A Road-Map to Consumer Satisfaction focuses on the interrelationship between packaging and the product experience. In both industry and academia there has been a growing interest in investigating approaches that capture consumer responses to products that go beyond traditional sensory and liking measures. These approaches include assessing consumers' emotional responses, obtaining temporal measures of liking, as well as numerous published articles considering the effect of situation and context in the evaluation of food and beverage products. For fast-moving consumer goods (FMCG) products in particular, packaging can be considered as a contributor to consumer satisfaction. Recent cross-modal research illustrated consumers’ dissatisfaction or delight with a product can be evoked when there is dissonance between the packaging and the product experience. The book includes an extensive overview of an adapted satisfaction scale that has been tailored for the food and beverage sector and which identifies varying satisfaction response modes such as contentment, pleasure, and delight with a product. This is an important development as it provides insights about products that can be used to market specific categories and brands of foods and beverages. The book demonstrates the value of this approach by bringing together case studies that consider the interrelationships between packaging design, shape, on-pack sensory messages, expectations, and consumer satisfaction with the product. Focuses on the inter-relationship between packaging and the product experience, specifically in the context of the food and beverage sector Presents the expectancy disconfirmation model of satisfaction, which is well developed within the social sciences, to the food and beverage sector Contains case studies demonstrating how these practices can be used in industry to better enhance customer’s responses to products Includes an extensive overview of an adapted satisfaction scale that has been tailored for the food and beverage sector and which identifies varying satisfaction response modes such as contentment, pleasure, and delight with a product
Book Synopsis Methods in Consumer Research, Volume 1 by : Gaston Ares
Download or read book Methods in Consumer Research, Volume 1 written by Gaston Ares and published by Woodhead Publishing. This book was released on 2018-01-02 with total page 582 pages. Available in PDF, EPUB and Kindle. Book excerpt: Methods for Consumer Research, Volume One: New Approaches to Classic Methods brings together world leading experts in global consumer research who provide a fully comprehensive state-of-the-art coverage of advances in the classical methods of consumer science. The book touches on the latest developments in qualitative techniques, including coverage of both focus groups and social media, while also focusing on liking, a fundamental principle of consumer science, consumer segmentation, and the influence of extrinsic product characteristics, such as packaging and presentation on consumer liking. In conjunction with the second volume, which covers alternative approaches and special applications, this book is an invaluable reference for academics working in the fields of in-sensory and consumer science, psychology, marketing and nutrition. And, with examples of the methodology being applied throughout, it serves as a practical guide to research and development managers in both food and non-food companies. Presents a fully comprehensive coverage of the latest developments in the classical methodologies of consumer research Provides examples of successful application of the methodologies presented Includes focus groups and social media discussions Encompasses consumer segmentation, with a focus on psychographics and genetics
Book Synopsis Trends in Beverage Packaging by : Alexandru Mihai Grumezescu
Download or read book Trends in Beverage Packaging written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2019-08-10 with total page 458 pages. Available in PDF, EPUB and Kindle. Book excerpt: Trends in Beverage Packaging, volume 16 in the Science of Beverages series, presents an interdisciplinary approach that provides a complete understanding of packaging theories, technologies and materials. This reference offers a broad perspective regarding current trends in packaging research, quality control techniques, packaging strategies and current concerns in the industry. Consumer demand for bottled and packaged beverages has increased, and the need for scientists and researchers to understand how to analyze quality, safety and control are essential. This is an all-encompassing resource for research and development in this flourishing field that covers everything from sensory and chemical composition, to materials and manufacturing. Includes information on the monitoring of microbial activity using antimicrobial packaging detection of food borne pathogens Presents the most up-to-date information on innovations in smart packaging and sensors for the beverages industry Discusses the uses of natural and unnatural compounds for food safety and good manufacturing practices
Book Synopsis Multisensory Packaging by : Carlos Velasco
Download or read book Multisensory Packaging written by Carlos Velasco and published by Springer. This book was released on 2018-11-28 with total page 381 pages. Available in PDF, EPUB and Kindle. Book excerpt: This edited collection presents state-of-the-art reviews of the latest developments in multisensory packaging design. Bringing together leading researchers and practitioners working in the field, the contributions consider how our growing understanding of the human senses, as well as new technologies, will transform the way in which we design, interact with, and experience food and beverage, home and personal care, and fast-moving consumer products packaging. Spanning all of the senses from colour meaning, imagery and font, touch and sonic packaging, a new framework for multisensory packaging analysis is outlined. Including a number of case studies and examples, this book provides both practical application and theoretical discussion to appeal to students, researchers, and practitioners alike.
Book Synopsis Multisensory Human-Food Interaction by : Carlos Velasco
Download or read book Multisensory Human-Food Interaction written by Carlos Velasco and published by Frontiers Media SA. This book was released on 2018-07-26 with total page 101 pages. Available in PDF, EPUB and Kindle. Book excerpt: Our food experiences can be significantly influenced by both intrinsic and extrinsic multisensory information. Therefore, it is crucial to understand and apply the principles that govern the systematic connections that exist between the senses in the context of Human-Food Interaction (HFI). In our Research Topic, namely Multisensory Human-Food Interaction (MHFI), several studies that consider such connections in the context of HFI are presented. We also have contributions that focus on multisensory technologies that can be used to share and reproduce specific HFIs. This eBook, which resulted from the Research Topic, presents some of the most recent developments in the field of MHFI. In particular, it consists of two main sections and corresponding articles. The eBook begins with the Editorial, which provides an overview of MHFI. Then, it includes six articles that relate to principles in MHFI and three on technologies in MHFI. We hope that the different contributions featured here will support future developments in MHFI research.
Book Synopsis Consumer Packaging Strategy by : Huda Khan
Download or read book Consumer Packaging Strategy written by Huda Khan and published by Taylor & Francis. This book was released on 2022-08-18 with total page 141 pages. Available in PDF, EPUB and Kindle. Book excerpt: The consumer packaged goods (CPG) industry is dominated by major Western brands. The dominance of such major brands extends to burgeoning Asian markets. These conglomerates often rely on packaging as a strategic tool to entice Asian consumers. This book illustrates how packaging as a marketing tool is more than simply changing the label or translating the brand into vernacular language. It examines how different packaging elements (e.g. information, imagery, packaging type) can help to communicate product values to Asian consumers. Drawing upon rich knowledge of the Asian CPG markets with extensive findings from fieldworks in the key Asian markets, this book explains how Western brands are localising their packaging design in Asian markets. It provides invaluable insight into how major Western CPG brands have relied heavily on their packaging strategies to compete not only against domestic brands but also against other foreign brands. The book includes in-depth interviews with brand managers of several major Western CPG brands and retailers, and sheds light on emerging trends of CPG packaging in Asia.
Book Synopsis Food and Beverage Packaging Technology by : Richard Coles
Download or read book Food and Beverage Packaging Technology written by Richard Coles and published by John Wiley & Sons. This book was released on 2011-02-25 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now in a fully revised and updated second edition, this volume provides a contemporary overview of food processing/packaging technologies. It acquaints the reader with food preservation processes, shelf life and logistical considerations, as well as packaging materials, machines and processes necessary for a wide range of packaging presentations. The new edition addresses environmental and sustainability concerns, and also examines applications of emerging technologies such as RFID and nanotechnology. It is directed at packaging technologists, those involved in the design and development of packaging, users of packaging in food companies and those who specify or purchase packaging. Key Features: An up-to-date and comprehensive handbook on the most important sector of packaging technology Links methods of food preservation to the packaging requirements of the common types of food and the available food packages Covers all the key packaging materials - glass, plastics and paperboard Fully revised second edition now covers sustainability, nanotechnology and RFID
Book Synopsis Neuromarketing and unconscious choices in the wine market: The role of color by : Alessandro Bortolotti
Download or read book Neuromarketing and unconscious choices in the wine market: The role of color written by Alessandro Bortolotti and published by Alessandro Bortolotti. This book was released on 2023-07-25 with total page 230 pages. Available in PDF, EPUB and Kindle. Book excerpt: The structure of the book is designed to provide a comprehensive exploration of the principles of neuromarketing and their application to the wine production industry in the Abruzzo region of Italy. Overall, the structure of the book is designed to provide a comprehensive analysis of the principles of neuromarketing and their application to the wine industry, with a particular emphasis on the role of color in consumer decision-making processes
Book Synopsis Developing Food Products for Consumers with Specific Dietary Needs by : Steve Osborn
Download or read book Developing Food Products for Consumers with Specific Dietary Needs written by Steve Osborn and published by Woodhead Publishing. This book was released on 2016-05-17 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt: Developing Food Products for Customers with Specific Dietary Needs explains the process for developing foods for customers who have specific dietary needs, further shining a light on the number of increasing medical conditions related to food intake that have emerged in the past few decades. From increased fat and sugar intake leading to higher levels of obesity, to greater levels of coeliac disease, the ingredients and nutritional content of food is becoming more and more important. Additionally, consumers are following particular diets for many different reasons, be it health related, or for religious or moral reasons. The first part of the book looks, in detail, at the organizational structure required within a company to allow for the development of food products which meet the needs of these customers, while the second part presents a number of case studies highlighting the development of food products for various dietary requirements. Precise coverage includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier foods, as well as the development of organic and vegetarian products for consumers who are following diets for personal reasons. The potential solutions for developing foods for customers who have specific dietary needs are likely to include both ingredients and technology developments. The ingredients area includes simple reductions as well as replacement strategies, whilst technology will be applied to both the ingredient itself and the host food product. All are aimed at maintaining the product quality as perceived by the customer. Provides an overview of the organizational structure required within a company to develop foods for specific customer needs Includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier foods Presents case studies that deliver a best practice view on developing foods for customers with specific dietary needs Written by industry professionals, this book offers in-depth coverage of this topic of ever increasing importance to the food industry
Book Synopsis Handbook of Research on the Applications of International Transportation and Logistics for World Trade by : Ceyhun, Gökçe Çiçek
Download or read book Handbook of Research on the Applications of International Transportation and Logistics for World Trade written by Ceyhun, Gökçe Çiçek and published by IGI Global. This book was released on 2019-12-06 with total page 578 pages. Available in PDF, EPUB and Kindle. Book excerpt: In today’s developing world, international trade is a field that is rapidly growing. Within this economic market, traders need to implement new approaches in order to satisfy consumers’ rising demands. Due to the high level of competition, merchants have focused on developing new transportation and logistics strategies. In order to execute effective transportation tactics, decision makers need to know the fundamentals, current developments, and future trends of intercontinental transportation. The Handbook of Research on the Applications of International Transportation and Logistics for World Trade provides emerging research exploring the effective and productive solutions to global transportation and logistics by applying fundamental and in-depth knowledge together with current applications and future aspects. Featuring coverage on a broad range of topics such as international regulations, inventory management, and distribution networks, this book is ideally designed for logistics authorities, trading companies, logistics operators, transportation specialists, government officials, managers, policymakers, researchers, academicians, and students.
Book Synopsis A Handbook for Sensory and Consumer-Driven New Product Development by : Maurice O'Sullivan
Download or read book A Handbook for Sensory and Consumer-Driven New Product Development written by Maurice O'Sullivan and published by Woodhead Publishing. This book was released on 2016-09-16 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt: A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods (difference, descriptive and affective) as well as taking a novel approach to product development and the use of new methods and recent innovations. This book investigates the use of these established and new sensory methods, particularly hedonic methods coupled with descriptive methods (traditional and rapid), through multivariate data analytical interfaces in the process of optimizing food and beverage products effectively in a strategically defined manner. The first part of the book covers the sensory methods which are used by sensory scientists and product developers, including established and new and innovative methods. The second section investigates the product development process and how the application of sensory analysis, instrumental methods and multivariate data analysis can improve new product development, including packaging optimization and shelf life. The final section defines the important sensory criteria and modalities of different food and beverage products including Dairy, Meat, Confectionary, Bakery, and Beverage (alcoholic and non-alcoholic), and presents case studies indicating how the methods described in the first two sections have been successfully and innovatively applied to these different foods and beverages. The book is written to be of value to new product development researchers working in large corporations, SMEs (micro, small or medium-sized enterprises) as well as being accessible to the novice starting up their own business. The innovative technologies and methods described are less expensive than some more traditional practices and aim to be quick and effective in assisting products to market. Sensory testing is critical for new product development/optimization, ingredient substitution and devising appropriate packaging and shelf life as well as comparing foods or beverages to competitor’s products. Presents novel and effective sensory-based methods for new product development—two related fields that are often covered separately Provides accessible, useful guidance to the new product developer working in a large multi-national food company as well as novices starting up a new business Offers case studies that provide examples of how these methods have been applied to real product development by practitioners in a wide range of organizations Investigates how the application of sensory analysis can improve new product development including packaging optimization
Book Synopsis Non-Equilibrium States and Glass Transitions in Foods by : Bhesh R. Bhandari
Download or read book Non-Equilibrium States and Glass Transitions in Foods written by Bhesh R. Bhandari and published by Woodhead Publishing. This book was released on 2016-11-10 with total page 514 pages. Available in PDF, EPUB and Kindle. Book excerpt: Non-equilibrium States and Glass Transitions in Foods: Processing Effects and Product Specific Implications presents the tactics needed to understand and control non-equilibrium states and glass transitions in food, an essential element in maintaining the shelf-life and quality of foods. After brief introductory chapters introduce the science behind non-equilibrium states and glass transitions in foods, the book details how glass transition temperature is affected by composition and the ways it influences processability and physico-chemical changes during the storage of foods, also exploring how these effects can be controlled. The second section looks at individual foods, highlighting the implications of non-equilibrium states and glass transitions within these foods. Maintaining and improving the quality of food is of upmost importance to food companies who have to ensure that the shelf life of their products is as long as possible. A large amount of research has been performed into glass transitions in food over the last few years, however there has not been a comprehensive review. This book fills that gap. Provides the only book on the market that covers non-equilibrium states and glass transitions in food from a practical standpoint Presents food industry professionals in the area of food quality with essential information on the effects of glass transitions and non-equilibrium states on the shelf life of specific products Edited by global leaders in glass transition technology in foods
Book Synopsis An Integrated Approach to New Food Product Development by : Howard R. Moskowitz
Download or read book An Integrated Approach to New Food Product Development written by Howard R. Moskowitz and published by CRC Press. This book was released on 2009-06-24 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: Today's rapidly evolving consumer frequently changes eating habits, tastes, and diet. Therefore, to secure financial solvency, food and beverage companies must continually define, develop, and market new products. This comprehensive volume integrates all aspects of the physical food and beverage product development cycle and provides perspectives on how to optimize each component of the new product equation in the food industry. It discusses both the technical and the marketing sides, emphasizing the necessity for a combined focus of both the product/process and the people/market. The inclusion of case studies makes the book suitable for a classroom text or a professional reference.
Book Synopsis The Microwave Processing of Foods by : Marc Regier
Download or read book The Microwave Processing of Foods written by Marc Regier and published by Woodhead Publishing. This book was released on 2016-11-01 with total page 484 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Microwave Processing of Foods, Second Edition, has been updated and extended to include the many developments that have taken place over the past 10 years. Including new chapters on microwave assisted frying, microwave assisted microbial inactivation, microwave assisted disinfestation, this book continues to provide the basic principles for microwave technology, while also presenting current and emerging research trends for future use development. Led by an international team of experts, this book will serve as a practical guide for those interested in applying microwave technology. Provides thoroughly up-to-date information on the basics of microwaves and microwave heating Discusses the main factors for the successful application of microwaves and the main problems that may arise Includes current and potential future applications for real-world application as well as new research and advances Includes new chapters on microwave-assisted frying, microbial inactivation, and disinfestation
Book Synopsis Advances in Food Rheology and Its Applications by : Jasim Ahmed
Download or read book Advances in Food Rheology and Its Applications written by Jasim Ahmed and published by Woodhead Publishing. This book was released on 2016-09-13 with total page 528 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food Rheology and Its Applications presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance. Split into two main focuses, the book gives in-depth analysis of the general advances in the field, with coverage of the relationship between food microstructure and rheology, the use of tribology in the study of oral processing, the use of large amplitude oscillatory shear (LAOS) measurement and Fourier-transform rheology in food, and the influence of fibers and particle size distribution on food rheology, as well as many other advances. Written by a leading international team of authors, the book provides an in-depth and state-of-the-art coverage of this essential topic on the consumer acceptance of food. Brings together top researchers in the field of rheology, providing in-depth and state-of-the-art coverage on an area of study essential for managing the quality of foods and gaining consumer acceptance Presents in-depth coverage of advances in rheology, many of which have never been featured before, including tribology, large amplitude oscillatory shear measurement, and the influence of fibers and particle size distribution on food rheology Contains information that is highly relevant to the industrialist who wants to improve the rheological properties of the foods with which they are working
Download or read book Sensory Nudges written by Han-Seok Seo and published by MDPI. This book was released on 2021-09-09 with total page 206 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cake products with highly acceptable flavor and mouthfeel are not always successful in the marketplace. Sales of identical cake products sold in two different bakery shops often differ. Patrons’ choices of specific cake items differ depending on menu designs at restaurants. Such examples suggest that consumer behavior related to eating, preparing, or purchasing foods and beverages is typically complex, dynamic, and sensitive to environmental cues surrounding them. The nine original research articles and two systematic review articles addressed in this book provide recent informative and insightful findings on how sensory cues related to eating/drinking environmental contexts can serve as “sensory nudges” that induce healthy eating and drinking along with consumer satisfaction.
Book Synopsis Early Nutrition and Long-Term Health by : Jose M Saavedra
Download or read book Early Nutrition and Long-Term Health written by Jose M Saavedra and published by Woodhead Publishing. This book was released on 2016-11-29 with total page 620 pages. Available in PDF, EPUB and Kindle. Book excerpt: The nutrition of an individual during gestation and the first two years of life—the first 1,000 days—sets the stage for lifelong health. Nutrition quality and quantity in this period can influence the risk of developing diseases that constitute today’s epidemics. Early-life nutrition can program the body’s tissues, organ structure and function, and metabolic and immunologic responses. These factors impact growth, development and cognition, and the risk of cardiovascular diseases, allergies and obesity. The first part of Early Nutrition and Long-Term Health examines the mechanisms by which early nutrition affects the risk of developing these conditions. The second part of this book reviews specific non-communicable diseases (NCDs) associated with early nutrition. The third part discusses the effects of nutritional programming from fetal life to toddlerhood. Prevention of over- or undernutrition in early life, rather than dietary, behavioral or therapeutic interventions in later life, is likely to have a greater return on society’s investment in coping with the modern epidemic of NCDs. Examines the relation between early life nutrition and long-term health Covers the mechanistic aspects of nutritional programming and its impact on risk of chronic non-communicable diseases Reviews associations between infant and child diet and its effect on growth, development, cognition and later occurrence of cardiovascular diseases, allergies, metabolic conditions and obesity
