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.
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1. Consumers' mind set
Expectations, experience and satisfaction 2. Shape, color and texture
Cross-modal applications of packaging design 3. Emotions
Packaging evoked emotional responses 4. Consumers' perceptions of new/novel packaging technologies 5. Methods for consumer experience assessment of sensory characteristics and packaging design 6. Industry case studies 7. Conclusions
Campden BRI, Chipping Campden, United Kingdom.
Peter has over eighteen years research experience in consumer and sensory sciences and is a Full Member of the Market Research Society (Dip MRS), Association for Qualitative Research, Institute of Food Science & Technology (IFST) and Society of Sensory Professionals. Since graduating from Leeds University with a BA (Hons) Degree in Economics, Peter's research career has included client side research and business development posts within the retail and financial sectors.
Peter joined Campden BRI in 2003 and was appointed Head of Department for Consumer and Sensory Sciences in 2005 where he is responsible for the delivery of both contract consumer and sensory testing and ongoing research for industry and public sector clients.
Throughout his career, Peter has developed broad knowledge and experience of the technical and business development needs of the food industry spanning new product development, retailing and quality assurance, as well as investigating consumer attitudes on broader food issues in the changing marketplace.
Peter has extensive knowledge of mainstream consumer research and sensory testing methods and is a standing lecturer on the University of Nottingham's PG certificate in Sensory Science.