Research on food packaging design based on the acquisition and transformation of consumer demanding

Authors

WAN Chang-lin, School of Art & Design, Hunan College of Science and Technology, Yueyang, Hunan 414006, ChinaFollow
WEN Jia-wei, School of Engineering Management, Hunan University of Finance and Economics, Changsha, Hunan 410205, China
YANG Wei, School of Art & Design, Hunan College of Science and Technology, Yueyang, Hunan 414006, China

Abstract

From the perspective of food packaging design, the interaction between packaging and consumer behaviors was explored through the analysis of their demand trends. This review analyzed the performance characteristics of consumer experience at instinct level, behavior level and reflection level between users and packaging, and discussed the design strategies of food packaging at different levels. In view of the multi-dimensional needs of consumers, the emotional responses to products from visual and non-visual sensory experience at the instinct level can be responded and thereby attract their attentions. At the behavioral level, it starts from interesting, humanized and intelligent interaction, prompt and feedback to expand the use function of the product and create a good use experience. On the reflection level, starting from creating interactive experience to stimulate users' creativity. The creation of interactive experience and stimulation of user creativity were focused on to systematically shape deep emotional experience at the reflection level. Integrating user experience into food packaging design effectively and exploring the process of information experience will be a new idea and direction of food packaging design in the future.

Publication Date

4-25-2023

First Page

104

Last Page

108

DOI

10.13652/j.spjx.1003.5788.2023.60001

Recommended Citation

Chang-lin, WAN; Jia-wei, WEN; and Wei, YANG (2023) "Research on food packaging design based on the acquisition and transformation of consumer demanding," Food and Machinery: Vol. 39: Iss. 2, Article 17.
DOI: 10.13652/j.spjx.1003.5788.2023.60001
Available at: https://www.ifoodmm.cn/journal/vol39/iss2/17

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