There is a kind of rhetoric in literature called "sense of sensation". The popular explanation is to state the unspeakable situation in another comparable form. The reason why the synaesthesia is mentioned is that in the field of packaging design, this phenomenon is actually the same. It is properly applied and can have a good effect on the promotion of products. Especially in the field of food packaging, the use of such methods is even more apparent.
The biggest difference between food packaging and daily consumer goods packaging is that when food products express product attributes, they must fully express their appetite and perceptual association. If they only stay in the design expression, they are “what†without further deepening. The performance is "how". Then the product is on the shelf. If there is no advertising support, sales can be imagined.
In the design of food packaging, first in the graphic design to consider the performance of two levels: "mouthfeel" and "tongue", on the basis of these two points, only further from the packaging structure, material use, industry standards Other areas continue to improve. The "taste" here refers to the chewing sensation, such as being soft, sticky, firm, crunchy, smooth, etc., which belongs to the category of taste; and the perceptual tastes such as sweet, sour, salty, and spicy are the range of the sense of tongue. Most packaging designs only pay attention to the tongue, but often ignore the performance of the taste. As a result, it has not been able to present the characteristics of the product and cannot be said to be a lack.
The commonalities can be found on the food display racks in the supermarkets of the stores: most of the products of the food enterprises are quite lawful in their serialization performance, and similar products that distinguish different flavors adopt similar differentiation methods. Taking soft drinks as an example, there are no exceptions. Orange juice is used to express orange juice, Qinglian is used to express blueberry juice, pink is expressed in strawberry juice, and green juice is used to express apple juice. Soft drinks are the same, snack foods are the same, and "preferably" casual foods.
Now we make a hypothesis: if one is orange juice, one is orange juice, one is grapefruit juice, and one is mango juice. Can it be distinguished by color alone? I think not so simple! At this time, "sense of feelings" must be used to express "feeling."
Through the rational use of colors and the interrelationships of colors, it is easy to express the "tongue" of foods, just as most highly educated students use color to express exercises that are acid, sweet, bitter, and spicy. On this basis, continue to use the "sense of sensation" technique to express the taste as much as possible. To express the taste, not only through the use of color, more can be expressed through the special design of the packaging container's form, material, and screen graphics.
For example, cool colors can be used in combination with hard-edged graphics and broken-line patterns to express crunchy foods at the entrance. To fully express the taste and tongue of food, apart from relying on color and graphic elements, the effect of photographs is also very powerful. Especially for some food products with good shape, the product details are fully displayed to stimulate purchasers through exquisite photographic images. Appetite.
The biggest difference between food packaging and daily consumer goods packaging is that when food products express product attributes, they must fully express their appetite and perceptual association. If they only stay in the design expression, they are “what†without further deepening. The performance is "how". Then the product is on the shelf. If there is no advertising support, sales can be imagined.
In the design of food packaging, first in the graphic design to consider the performance of two levels: "mouthfeel" and "tongue", on the basis of these two points, only further from the packaging structure, material use, industry standards Other areas continue to improve. The "taste" here refers to the chewing sensation, such as being soft, sticky, firm, crunchy, smooth, etc., which belongs to the category of taste; and the perceptual tastes such as sweet, sour, salty, and spicy are the range of the sense of tongue. Most packaging designs only pay attention to the tongue, but often ignore the performance of the taste. As a result, it has not been able to present the characteristics of the product and cannot be said to be a lack.
The commonalities can be found on the food display racks in the supermarkets of the stores: most of the products of the food enterprises are quite lawful in their serialization performance, and similar products that distinguish different flavors adopt similar differentiation methods. Taking soft drinks as an example, there are no exceptions. Orange juice is used to express orange juice, Qinglian is used to express blueberry juice, pink is expressed in strawberry juice, and green juice is used to express apple juice. Soft drinks are the same, snack foods are the same, and "preferably" casual foods.
Now we make a hypothesis: if one is orange juice, one is orange juice, one is grapefruit juice, and one is mango juice. Can it be distinguished by color alone? I think not so simple! At this time, "sense of feelings" must be used to express "feeling."
Through the rational use of colors and the interrelationships of colors, it is easy to express the "tongue" of foods, just as most highly educated students use color to express exercises that are acid, sweet, bitter, and spicy. On this basis, continue to use the "sense of sensation" technique to express the taste as much as possible. To express the taste, not only through the use of color, more can be expressed through the special design of the packaging container's form, material, and screen graphics.
For example, cool colors can be used in combination with hard-edged graphics and broken-line patterns to express crunchy foods at the entrance. To fully express the taste and tongue of food, apart from relying on color and graphic elements, the effect of photographs is also very powerful. Especially for some food products with good shape, the product details are fully displayed to stimulate purchasers through exquisite photographic images. Appetite.
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