Natuurlijk voedsel: Invloed tactiele kenmerken van verpakking

For her Master thesis at the University of Twente NL, Marie-Luise Peters investigated whether a change in tactile characteristics of muesli packaging and sensory presentation type affect consumers’ perception of naturalness.
The results revealed that natural tactile characteristics positively influenced perceived naturalness and marginally product liking. Naturalness positively predicted perceived quality, product liking and purchase intention. These findings highlight that naturalness can be communicated through food packaging with the help of tactile characteristics to positively influence consumer evaluations. The results could have important implications for food packaging designers.
Klik hier voor het proefschrift (1 MB).
Klik hier voor meer informatie over de NVC Leerstoel Packaging Design and Management aan de Universiteit Twente.

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