• norsk
    • English
  • norsk 
    • norsk
    • English
  • Logg inn
Vis innførsel 
  •   Hjem
  • Handelshøyskolen BI
  • Publikasjoner fra CRIStin - BI
  • Vis innførsel
  •   Hjem
  • Handelshøyskolen BI
  • Publikasjoner fra CRIStin - BI
  • Vis innførsel
JavaScript is disabled for your browser. Some features of this site may not work without it.

On the multiple effects of packaging colour on consumer behaviour and product experience in the ‘food and beverage’ and ‘home and personal care’ categories

Spence, Charles; Velasco, Carlos
Journal article, Peer reviewed
Accepted version
Thumbnail
Åpne
Locked until 13.03.2019 due to copyright restrictions (1.050Mb)
Permanent lenke
http://hdl.handle.net/11250/2491915
Utgivelsesdato
2018
Metadata
Vis full innførsel
Samlinger
  • Publikasjoner fra CRIStin - BI [630]
  • Scientific articles [1334]
Originalversjon
Food Quality and Preference, 2018, 68(September), 226-237   https://doi.org/10.1016/j.foodqual.2018.03.008
Sammendrag
Colour is perhaps the single most important element as far as the design of multisensory product packaging is concerned. It plays a key role in capturing the attention of the shopper in-store. A distinctive colour, or colour scheme, can also act as a valuable brand attribute (think here only of the signature colour schemes of Cadbury’s Dairy Milk chocolate). In many categories, though, colour is used to convey information to the consumer about a product’s sensory properties (e.g., taste or flavour, say), or else to prime other more abstract brand attributes (such as, for example, premium, natural, or healthy). However, packaging colour can also affect the customer’s product experience as well: Indeed, a growing body of empirical research now shows that packaging colour affects everything from the expected and perceived taste and flavour of food and beverage products through to the fragrance of home and personal care items. Packaging colour, then, plays a dominant role at several stages of the consumer’s product experience.
Beskrivelse
The accepted and peer reviewed manuscript to the article
Utgiver
Elsevier
Tidsskrift
Food Quality and Preference

Kontakt oss | Gi tilbakemelding

Personvernerklæring
DSpace software copyright © 2002-2019  DuraSpace

Levert av  Unit
 

 

Bla i

Hele arkivetDelarkiv og samlingerUtgivelsesdatoForfattereTitlerEmneordDokumenttyperTidsskrifterDenne samlingenUtgivelsesdatoForfattereTitlerEmneordDokumenttyperTidsskrifter

Min side

Logg inn

Statistikk

Besøksstatistikk

Kontakt oss | Gi tilbakemelding

Personvernerklæring
DSpace software copyright © 2002-2019  DuraSpace

Levert av  Unit