The Most Favoured Colour Used in Food Packaging Design Essay

The Most Favoured Colour Used in Food Packaging Design - Essay Example After a literature review, primary data was collected through surveys. Data was collected on how humans associate colors with emotions and then certain packaged products were displayed to catch their immediate responses. The study revealed that while most associated red with a positive emotion when it came to buying the actual product, the product attributes bear significance on the packaging. This was also found in the case of Heinz ketchup and McDonalds – their sales were not adversely impacted when they changed their color from red to green. Culture and global trends also influence the purchase decision. For instance, since the trend today is for a greener environment, Coke, while still maintaining its red logo, has changed its packaging to a more eco-friendly material. The study concludes that red is not the most favored color in food packaging. However, the study has its own limitations which have been highlighted and areas for further studies have been recommended. Most products require good packaging. Packaging not only can protect the product from damage but can also promote sales. Sales occur through visual perception and this is where the color of the packaging plays an important role in consumer expectations. The color associations and conceptions exist in the memory and affect how people make choices. This is particularly relevant in the context of the supermarkets where consumers are constrained for time. However, market research indicates that 90% of consumer purchases are the result of a deliberate search and only 10% of purchases are made on impulse. And of those planned purchases, 60% of the decision to buy involves color (Rodemann 1999, p170).  

Ice Cream Production Essay Example | Topics and Well Written Essays - 1000 words

Ice Cream Production - Essay Example It also has beautiful packaging, creative in the field. We are targeting all health conscious people including those who have diabetes, athletes and have extra weight to shed. We are hoping to supply free samples initially and hope to get feedback. It will be advertised in the diet section of the magazines, and will be exhibited in food shows. It is highly economical cost wise as 1000 grams are produced at the cost of mere 3.47. "Despite the simplicity of the ingredients, the interactions between the components of ice cream are quite complex; because it is an emulsion, a foam and a dispersion at the same time, scientists have always struggled to classify it among the colloid family. This too is a lengthy process and intends to use oats instead of cream. It is necessary to emphasize that strict methods of production are used to produce a healthy alternative to the present form of ice cream and Ice Supreme has the capabilities of reducing obesity being a healthier food. As mentioned earlier, ground oats are used instead of cream and they give a thick creamy texture due to the starch in them. Frozen raspberries and riabena concentrate are blended together and this concentrate is added to milk, which is in turn is pasteurised by boiling it for five minutes. It is left to cool before 3 egg yolks stirred in and the solution is put in ice-cream maker for 30 minutes. Meringue is made using three egg whites, and adding sugar after 15 minutes. It is possible to face problems of too low cereal quantity and too weak flavour after using normal fruit juice. Product has to pass microbiological testing. It is necessary to mention that Ice cream ingredients could be replaced by diverse ingredients, though here we are sticking to the above. "Many commercial, large-scale manufacturers make ice cream from fat, water, milk proteins, sugar, stabilisers and emulsifiers http://www.chemsoc.org/chembytes/ezine/2001/davies_jul01.htm Ice cream is supposed to contain a considerable amount of milk fat and all the conventional ice cream adheres to this fat content. "Ice cream must legally contain more than 10% milk fat. The product also contains up to 15% sucrose, as well as flavorings and emulsifiers. The major component of ice cream is air and the product is essentially a frozen foam" http://www.foodprocessing-technology.com/projects/wells Suggested ingredients are much healthier. Basic ice cream manufacturing steps are mixing, pasteurisation, homogenisation, cooling, ageing, freezing, filling/packing, hardening, and storage and distribution. Mixing involves the initial binding of all ingredients in a suitable vessel which could be preheated. Usually a steam-jacketed, stainless steel vessel is fitted with an agitator and is connected to a pasteuriser and if done so, a calibrated recording deviser should be connected to record temperatures at different stages of heat treatment and the length of time taken should be noted down. It could also be fitted with a homogeniser that could mix the product at a high shear to break up the fat globules in pre-pasteurisation homogenisation or if fitted