Desjardin Blog - EN

Two of the most favored materials for the packaging of chocolates, biscuits and confectionery are aluminum and tinplate. These materials are efficient and safe forms of packaging that meet international safety standards.

The three roles of packaging are communication, functionality and environment, as defined by Jesper Clement.

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.

The packaging of chocolate, biscuits and confectionary has a rich history that traces back to the beginning of the industrial revolution. Packaging now consists of containers made of cardbox, metal, plastic or plastic bags. Many times additional wrapping, such as aluminum foil, is needed to preserve the product. Here are details on the most suitable types of materials for packaging chocolate, biscuits and confectionery.

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.