Trends in Packaging of Food Beverages and Other Fast Moving Consumer Goods FMCG

Trends in Packaging of Food  Beverages and Other Fast Moving Consumer Goods  FMCG
Author: Neil Farmer
Publsiher: Elsevier
Total Pages: 344
Release: 2013-02-26
ISBN 10: 0857098977
ISBN 13: 9780857098979
Language: EN, FR, DE, ES & NL

Trends in Packaging of Food Beverages and Other Fast Moving Consumer Goods FMCG Book Review:

Packaging plays an essential role in protecting and extending the shelf life of a wide range of foods, beverages and other fast-moving consumer goods. There have been many key developments in packaging materials and technologies in recent years, and Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG) provides a concise review of these developments and international market trends. Beginning with a concise introduction to the present status and trends in innovations in packaging for food, beverages and other fast-moving consumer goods, the book goes on to consider modified atmosphere packaging and other active packaging systems, including smart and intelligent packaging, and the role these play in augmenting and securing the consumer brand experience. Developments in plastic and bioplastic materials and recycling systems are then discussed, followed by innovations and trends in metal, paper and paperboard packaging. Further chapters review international environmental and sustainability regulatory and legislative frameworks, before the use of nanotechnology, smart and interactive packaging developments for enhanced communication at the packaging/user interface are explored. Finally, the book concludes by considering potential future trends in materials and technologies across the international packaging market. With its distinguished editor and international team of expert contributors, Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG) is an important reference tool, providing a practical overview of emerging packaging technologies and market trends for research and design professionals in the food and packaging industry, and academics working in this area. Introduces the present status, current trends and new innovations in the field whilst considering future trends in materials and technologies Considers modified atmosphere packaging and other active packaging systems including smart and intelligent packaging Discusses developments in plastic and bioplastic materials and recycling systems

Smart Packaging Technologies for Fast Moving Consumer Goods

Smart Packaging Technologies for Fast Moving Consumer Goods
Author: Joseph Kerry,Paul Butler
Publsiher: John Wiley & Sons
Total Pages: 356
Release: 2008-05-23
ISBN 10: 9780470753682
ISBN 13: 0470753684
Language: EN, FR, DE, ES & NL

Smart Packaging Technologies for Fast Moving Consumer Goods Book Review:

Smart Packaging Technologies for Fast Moving Consumer Goods approaches the subject of smart packaging from an innovative, thematic perspective: Part 1 looks at smart packaging technologies for food quality and safety Part 2 addresses smart packaging issues for the supply chain Part 3 focuses on smart packaging for brand protection and enhancement Part 4 centres on smart packaging for user convenience. Each chapter starts with a definition of the technology, and proceeds with an analysis of its workings and components before concluding with snapshots of potential applications of the technology. The Editors, brought together from academia and industry, provide readers with a cohesive account of the smart packaging phenomenon. Chapter authors are a mixture of industry professionals and academic researchers from the UK, USA, EU and Australasia.

Food and Beverage Stability and Shelf Life

Food and Beverage Stability and Shelf Life
Author: David Kilcast,Persis Subramaniam
Publsiher: Elsevier
Total Pages: 864
Release: 2011-04-08
ISBN 10: 0857092545
ISBN 13: 9780857092540
Language: EN, FR, DE, ES & NL

Food and Beverage Stability and Shelf Life Book Review:

Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products. Part one describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also investigate the effects of ingredients, processing and packaging on stability, among other factors. Part two describes methods for stability and shelf life assessment including food storage trials, accelerated testing and shelf life modelling. Part three reviews the stability and shelf life of a wide range of products, including beer, soft drinks, fruit, bread, oils, confectionery products, milk and seafood. With its distinguished editors and international team of expert contributors, Food and beverage stability and shelf life is a valuable reference for professionals involved in quality assurance and product development and researchers focussing on food and beverage stability. A comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products Describes important food and beverage quality deterioration processes exploring microbiological spoilage and physical instability Investigate the effects of ingredients, processing and packaging on stability and documents methods for stability and shelf life assessment

Food Processing Technology

Food Processing Technology
Author: P J Fellows
Publsiher: Woodhead Publishing
Total Pages: 1152
Release: 2016-10-04
ISBN 10: 0081005237
ISBN 13: 9780081005231
Language: EN, FR, DE, ES & NL

Food Processing Technology Book Review:

Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses. Updated edition completely revised with new developments on all the processing stages and aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws, and food industry regulation), and more Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics Includes extra textbook elements, such as videos and calculations slides, in addition to summaries of key points in each chapter

Sustainable Supply Chain Management

Sustainable Supply Chain Management
Author: Balkan Cetinkaya,Richard Cuthbertson,Graham Ewer,Thorsten Klaas-Wissing,Wojciech Piotrowicz,Christoph Tyssen
Publsiher: Springer Science & Business Media
Total Pages: 283
Release: 2011-01-27
ISBN 10: 9783642120237
ISBN 13: 3642120237
Language: EN, FR, DE, ES & NL

Sustainable Supply Chain Management Book Review:

This book focuses on the need to develop sustainable supply chains - economically, environmentally and socially. This book is not about a wish list of impractical choices, but the reality of decisions faced by all those involved in supply chain management today. Our definition of sustainable supply chains is not restricted to so-called "green" supply chains, but recognises that in order to be truly sustainable, supply chains must operate within a realistic financial structure, as well as contribute value to our society. Supply chains are not sustainable unless they are realistically funded and valued. Thus, a real definition of sustainable supply chain management must take account of all relevant economic, social and environmental issues. This book contains examples from a wide range of real-life case studies, and synthesizes the learnings from these many different situations to provide the fundamental building blocks at the centre of successful logistics and supply chain management.

Food and Beverage Packaging Technology

Food and Beverage Packaging Technology
Author: Richard Coles,Mark J. Kirwan
Publsiher: Wiley-Blackwell
Total Pages: 344
Release: 2011-04-25
ISBN 10: 9781405189101
ISBN 13: 140518910X
Language: EN, FR, DE, ES & NL

Food and Beverage Packaging Technology Book Review:

No Ordinary Disruption

No Ordinary Disruption
Author: Richard Dobbs,James Manyika,Jonathan Woetzel
Publsiher: Hachette UK
Total Pages: 288
Release: 2016-08-30
ISBN 10: 1610397622
ISBN 13: 9781610397629
Language: EN, FR, DE, ES & NL

No Ordinary Disruption Book Review:

Our intuition on how the world works could well be wrong. We are surprised when new competitors burst on the scene, or businesses protected by large and deep moats find their defenses easily breached, or vast new markets are conjured from nothing. Trend lines resemble saw-tooth mountain ridges. The world not only feels different. The data tell us it is different. Based on years of research by the directors of the McKinsey Global Institute, No Ordinary Disruption: The Four Forces Breaking all the Trends is a timely and important analysis of how we need to reset our intuition as a result of four forces colliding and transforming the global economy: the rise of emerging markets, the accelerating impact of technology on the natural forces of market competition, an aging world population, and accelerating flows of trade, capital and people. Our intuitions formed during a uniquely benign period for the world economy -- often termed the Great Moderation. Asset prices were rising, cost of capital was falling, labour and resources were abundant, and generation after generation was growing up more prosperous than their parents. But the Great Moderation has gone. The cost of capital may rise. The price of everything from grain to steel may become more volatile. The world's labor force could shrink. Individuals, particularly those with low job skills, are at risk of growing up poorer than their parents. What sets No Ordinary Disruption apart is depth of analysis combined with lively writing informed by surprising, memorable insights that enable us to quickly grasp the disruptive forces at work. For evidence of the shift to emerging markets, consider the startling fact that, by 2025, a single regional city in China -- Tianjin -- will have a GDP equal to that of the Sweden, of that, in the decades ahead, half of the world's economic growth will come from 440 cities including Kumasi in Ghana or Santa Carina in Brazil that most executives today would be hard-pressed to locate on a map. What we are now seeing is no ordinary disruption but the new facts of business life -- facts that require executives and leaders at all levels to reset their operating assumptions and management intuition.

Trends in Beverage Packaging

Trends in Beverage Packaging
Author: Alexandru Grumezescu,Alina Maria Holban
Publsiher: Academic Press
Total Pages: 458
Release: 2019-08-10
ISBN 10: 0128166843
ISBN 13: 9780128166840
Language: EN, FR, DE, ES & NL

Trends in Beverage Packaging Book Review:

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

Food Marketing to Children and Youth

Food Marketing to Children and Youth
Author: Institute of Medicine,Board on Children, Youth, and Families,Food and Nutrition Board,Committee on Food Marketing and the Diets of Children and Youth
Publsiher: National Academies Press
Total Pages: 536
Release: 2006-05-11
ISBN 10: 0309097134
ISBN 13: 9780309097130
Language: EN, FR, DE, ES & NL

Food Marketing to Children and Youth Book Review:

Creating an environment in which children in the United States grow up healthy should be a high priority for the nation. Yet the prevailing pattern of food and beverage marketing to children in America represents, at best, a missed opportunity, and at worst, a direct threat to the health prospects of the next generation. Children’s dietary and related health patterns are shaped by the interplay of many factorsâ€"their biologic affinities, their culture and values, their economic status, their physical and social environments, and their commercial media environmentsâ€"all of which, apart from their genetic predispositions, have undergone significant transformations during the past three decades. Among these environments, none have more rapidly assumed central socializing roles among children and youth than the media. With the growth in the variety and the penetration of the media have come a parallel growth with their use for marketing, including the marketing of food and beverage products. What impact has food and beverage marketing had on the dietary patterns and health status of American children? The answer to this question has the potential to shape a generation and is the focus of Food Marketing to Children and Youth. This book will be of interest to parents, federal and state government agencies, educators and schools, health care professionals, industry companies, industry trade groups, media, and those involved in community and consumer advocacy.

Integrating the Packaging and Product Experience in Food and Beverages

Integrating the Packaging and Product Experience in Food and Beverages
Author: Peter Burgess
Publsiher: Woodhead Publishing Limited
Total Pages: 304
Release: 2016-04-01
ISBN 10: 9780081003565
ISBN 13: 0081003560
Language: EN, FR, DE, ES & NL

Integrating the Packaging and Product Experience in Food and Beverages Book Review:

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

A Framework for Assessing Effects of the Food System

A Framework for Assessing Effects of the Food System
Author: National Research Council,Institute of Medicine,Board on Agriculture and Natural Resources,Food and Nutrition Board,Committee on a Framework for Assessing the Health, Environmental, and Social Effects of the Food System
Publsiher: National Academies Press
Total Pages: 444
Release: 2015-06-17
ISBN 10: 030930783X
ISBN 13: 9780309307833
Language: EN, FR, DE, ES & NL

A Framework for Assessing Effects of the Food System Book Review:

How we produce and consume food has a bigger impact on Americans' well-being than any other human activity. The food industry is the largest sector of our economy; food touches everything from our health to the environment, climate change, economic inequality, and the federal budget. From the earliest developments of agriculture, a major goal has been to attain sufficient foods that provide the energy and the nutrients needed for a healthy, active life. Over time, food production, processing, marketing, and consumption have evolved and become highly complex. The challenges of improving the food system in the 21st century will require systemic approaches that take full account of social, economic, ecological, and evolutionary factors. Policy or business interventions involving a segment of the food system often have consequences beyond the original issue the intervention was meant to address. A Framework for Assessing Effects of the Food System develops an analytical framework for assessing effects associated with the ways in which food is grown, processed, distributed, marketed, retailed, and consumed in the United States. The framework will allow users to recognize effects across the full food system, consider all domains and dimensions of effects, account for systems dynamics and complexities, and choose appropriate methods for analysis. This report provides example applications of the framework based on complex questions that are currently under debate: consumption of a healthy and safe diet, food security, animal welfare, and preserving the environment and its resources. A Framework for Assessing Effects of the Food System describes the U.S. food system and provides a brief history of its evolution into the current system. This report identifies some of the real and potential implications of the current system in terms of its health, environmental, and socioeconomic effects along with a sense for the complexities of the system, potential metrics, and some of the data needs that are required to assess the effects. The overview of the food system and the framework described in this report will be an essential resource for decision makers, researchers, and others to examine the possible impacts of alternative policies or agricultural or food processing practices.

Retailing Logistics and Fresh Food Packaging

Retailing Logistics and Fresh Food Packaging
Author: Kerstin Gustafsson,Gunilla Jönson,David Smith,Leigh Sparks
Publsiher: Kogan Page Limited
Total Pages: 228
Release: 2009
ISBN 10: 9780749455170
ISBN 13: 0749455179
Language: EN, FR, DE, ES & NL

Retailing Logistics and Fresh Food Packaging Book Review:

The supply of fresh food is being transformed: retailers are gaining increasing power and control from manufacturers and the location and nature of production is evolving. The international practitioner and academic author team analyse state of the art packaging logistics for fresh food retailing and draw on primary research in the UK, Europe and the USA. It demonstrates the benefits to be gained from adopting new techniques and provides lessons on how to achieve successful implementation. It will help organizations and academics understand the changes and opportunities in modern fresh food supply chains and how to overcome the challenges.

Methods for Developing New Food Products

Methods for Developing New Food Products
Author: Fadi Aramouni,Kathryn Deschenes
Publsiher: DEStech Publications, Inc
Total Pages: 410
Release: 2014-08-22
ISBN 10: 1605951129
ISBN 13: 9781605951126
Language: EN, FR, DE, ES & NL

Methods for Developing New Food Products Book Review:

Explains the basics of food technology and new product development from initial planning through formulation, market research, manufacturing and product launchCarefully outlined test protocols plus quantified sensory, financial and feasibility analysisRecaps key technical concepts across the entire food science curriculum Developed as a comprehensive guide to how food products are planned, budgeted, manufactured and launched, this original textbook forms a cohesive introduction to all phases of food product development. A unique feature of the book is that it reviews the main concepts of food chemistry, ingredient functionality, additives, processing, quality control, safety, package labeling and more-—virtually the entire food technology curriculum. With this specialized information as context, the book spells out the procedures needed to formulate, cost-justify and test market safe and profitable new products that meet regulatory guidelines and consumer expectations. The technical exposition is highlighted by case studies of novel food items introduced by U.S. companies. Syllabus-ready and furnished with back-of-chapter questions and projects, the volume is highly suited for university courses, including the capstone, as well as in-house and team training short courses in industry.

Plastic Films in Food Packaging

Plastic Films in Food Packaging
Author: Sina Ebnesajjad
Publsiher: William Andrew
Total Pages: 384
Release: 2012-12-31
ISBN 10: 1455731153
ISBN 13: 9781455731152
Language: EN, FR, DE, ES & NL

Plastic Films in Food Packaging Book Review:

The value of the groceries purchases in the USA is over $500 billion annually, most of which is accounted for by packaged foods. Plastic packaging of foods is not only ubiquitous in developed economies, but increasingly commonplace in the developing world, where plastic packaging is instrumental in decreasing the proportion of the food supply lost to spoilage. This new handbook is a combination of new material and updated chapters, chosen by Dr. Sina Ebnesajjad, from recently published books on this subject. Plastic Films in Food Packaging offers a practical handbook for engineers, scientists and managers working in the food packaging industry, providing a tailor-made package of science and engineering fundamentals, best practice techniques and guidance on new and emerging technologies. By covering materials, design, packaging processes, machinery and waste management together in one book, the authors enable the reader to take a lifecycle approach to food packaging. The Handbook addresses questions related to film grades, types of packages for different types of foods, packaging technologies, machinery and waste management. Additionally the book provides a review of new and emerging technologies. Two chapters cover the development of barrier films for food packaging and the regulatory and safety aspects of food packaging. Essential information and practical guidance for engineers and scientists working at all stages of the food packaging lifecycle: from design through manufacture to recycling Includes key published material on plastic films in food packaging, updated specifically for this Handbook, and new material on the regulatory framework and safety aspects Coverage of materials and applications together in one handbook enables engineers and scientists to make informed design and manufacturing decisions

Food Packaging Technology

Food Packaging Technology
Author: Richard Coles,Derek McDowell,Mark J. Kirwan
Publsiher: CRC Press
Total Pages: 346
Release: 2003-08-15
ISBN 10: 9780849397882
ISBN 13: 084939788X
Language: EN, FR, DE, ES & NL

Food Packaging Technology Book Review:

The protection and preservation of a product, the launch of new products or re-launch of existing products, perception of added-value to products or services, and cost reduction in the supply chain are all objectives of food packaging. Taking into consideration the requirements specific to different products, how can one package successfully meet all of these goals? Food Packaging Technology provides a contemporary overview of food processing and packaging technologies. Covering the wide range of issues you face when developing innovative food packaging, the book includes: Food packaging strategy, design, and development Food biodeterioation and methods of preservation Packaged product quality and shelf life Logistical packaging for food marketing systems Packaging materials and processes The battle rages over which type of container should be used for which application. It is therefore necessary to consider which materials, or combination of materials and processes will best serve the market and enhance brand value. Food Packaging Technology gives you the tools to determine which form of packaging will meet your business goals without compromising the safety of your product.

Appropriate Food Packaging Solutions for Developing Countries

Appropriate Food Packaging Solutions for Developing Countries
Author: Nerlita Masajo- Manalili,Food and Agriculture Organization of the United Nations,Moises A. Dorado,Robert Van Otterdijk
Publsiher: Food & Agriculture Org
Total Pages: 38
Release: 2014-07-25
ISBN 10: 9789251082355
ISBN 13: 9251082359
Language: EN, FR, DE, ES & NL

Appropriate Food Packaging Solutions for Developing Countries Book Review:

The study was undertaken to serve as a basis for the international congress Save Food!, taking place from 16 to 17 May 2011, at the international packaging industry fair Interpack2011 in Dsseldorf, Germany. Save Food! has been co-organized by Interpack2011 and FAO, aiming to raise awareness on global food losses and waste. In addition, Save Food! brings to the attention of the international packaging industry the constraints faced by the small- and medium-scale food processing industries in developing countries to obtain access to adequate packaging materials which are economically feasible. This revised edition, dated 2014, contains a new section on investment opportunities in developing countries.

Innovations in Food Packaging

Innovations in Food Packaging
Author: Jung H. Han
Publsiher: Academic Press
Total Pages: 624
Release: 2013-10-03
ISBN 10: 0123948355
ISBN 13: 9780123948359
Language: EN, FR, DE, ES & NL

Innovations in Food Packaging Book Review:

This new edition of Innovations in Food Packaging ensures that readers have the most current information on food packaging options, including active packaging, intelligent packaging, edible/biodegradable packaging, nanocomposites and other options for package design. Today's packaging not only contains and protects food, but where possible and appropriate, it can assist in inventory control, consumer education, increased market availability and shelf life, and even in ensuring the safety of the food product. As nanotechnology and other technologies have developed, new and important options for maximizing the role of packaging have emerged. This book specifically examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates, proteins, and lipids, antioxidative and antimicrobial packaging, and chemistry issues of food and food packaging, such as plasticization and polymer morphology. Professionals involved in food safety and shelf life, as well as researchers and students of food science, will find great value in this complete and updated overview. New to this edition: Over 60% updated content — including nine completely new chapters — with the latest developments in technology, processes and materials Now includes bioplastics, biopolymers, nanoparticles, and eco-design of packaging

Packaging for Nonthermal Processing of Food

Packaging for Nonthermal Processing of Food
Author: Jung H. Han
Publsiher: John Wiley & Sons
Total Pages: 248
Release: 2008-02-28
ISBN 10: 0470276479
ISBN 13: 9780470276471
Language: EN, FR, DE, ES & NL

Packaging for Nonthermal Processing of Food Book Review:

A number of novel thermal and nonthermal processing methods are in active research and development in industry, academic and government laboratories. A key step that needs to be addressed is how to best package commodities processed by high pressure, pulsed electric fields, UV, irradiation, microwave or radio frequency heating, bioactive coating/packaging, or the treatment with probiotics to best preserve the benefits of improved product quality imparted by these emerging preservation technologies. Packaging for Nonthermal Processing of Food reviews typical nonthermal processes, the characteristics of food products after nonthermal treatments, and packaging parameters to preserve the quality and enhance the food safety of the products. In addition, the critical role of information carried by packaging materials to make a new product produced by a novel process attractive to consumers is discussed. Packaging for Nonthermal Processing of Food offers many benefits to industry for providing the practical information on the relationship between new processes and packaging materials, to academia for constructing the fundamental knowledge, and to regulatory agencies for acquiring deeper understanding on the packaging requirements for new processes.

The Future of Packaging

The Future of Packaging
Author: Tom Szaky
Publsiher: Berrett-Koehler Publishers
Total Pages: 320
Release: 2019-02-05
ISBN 10: 1523095512
ISBN 13: 9781523095513
Language: EN, FR, DE, ES & NL

The Future of Packaging Book Review:

Only 35 percent of the 240 million metric tons of waste generated in the United States alone gets recycled, according to the Environmental Protection Agency. This extraordinary collection shows how manufacturers can move from a one-way take-make-waste economy that is burying the world in waste to a circular, make-use-recycle economy. Steered by Tom Szaky, recycling pioneer, eco-capitalist, and founder and CEO of TerraCycle, each chapter is coauthored by an expert in his or her field. From the distinct perspectives of government leaders, consumer packaged goods companies, waste management firms, and more, the book explores current issues of production and consumption, practical steps for improving packaging and reducing waste today, and big ideas and concepts that can be carried forward. Intended to help every business from a small start-up to a large established consumer product company, this book serves as a source of knowledge and inspiration. The message from these pioneers is not to scale back but to innovate upward. They offer nothing less than a guide to designing ourselves out of waste and into abundance.

Multisensory Packaging

Multisensory Packaging
Author: Carlos Velasco,Charles Spence
Publsiher: Springer
Total Pages: 378
Release: 2018-11-28
ISBN 10: 3319949772
ISBN 13: 9783319949772
Language: EN, FR, DE, ES & NL

Multisensory Packaging Book Review:

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.