As we all know, one of the characteristics of China's market economy is that the market of sellers of the market changes to the buyer's market. Modern consumers are no longer faced with a single variety of goods, but a dazzling array of products with the same functionality and utility. At this time, how the consumer chooses and judges is an important issue in the current advertising design industry. What is certain is that in addition to the influence of advertising, price and other factors, the packaging of goods is a very important factor. This is particularly prominent in the food industry. To get consumer recognition, food should have enough stimulating intensity, that is, the external packaging of food should attract consumers' attention. That is: stimulating the sensory organs → attracting attention → stimulating curiosity (that is, a sense of interest) → inducing desires → generating a preference → firming in buying determination → finally contributing to the realization of purchasing behavior. The color of many foods is not aesthetically appealing, but it must be expressed through various techniques to make the shapes and colors more perfect and rich. Successful food packaging can not only quickly catch the eye of consumers, but also make people think that the food in the package is fresh and delicious, resulting in an immediate purchase impulse.
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. This means that food packaging must be able to produce a taste-inducing effect. The "taste sense" of food packaging refers to food packaging that visually stimulates the human brain's nerves and then forms the taste through the brain's nerves. There are two levels of taste perception: “mouthfeel†and “tongueâ€. Here, “mouthfeel†refers to the chewing experience, such as softness, stickiness, firmness, smoothness, etc. All belong to the category of taste; sweet, sour, salty, Perceived tastes such as spicy are in the range of tongue sensations. At present, most food packaging only pay attention to the lingual sensation, but often ignore the performance of the mouthfeel. As a result, the characteristics of the product cannot be perfectly presented.
In order to unify the performance of "feeling" and "tongue" in a coordinated manner, it is necessary for the designer to realize the integrated design of color and shape. People use the eyes to observe the surrounding world. The information observed by the eyes is fed back to the brain through the optic nerve. The brain makes analysis and judgment, and the relevant information is stored. This is a layer of human perception of matter. There is also the experience of analyzing and understanding the objective laws of human beings inherited from generation to generation in the long-term survival and development of human beings. This is another aspect of spirit and culture. It is through the interaction of matter and spirit that human beings can correctly understand the world, transform the world, and push things forward. The same is true of human cognition and taste. Therefore, the basic principle of realizing the taste design of food packaging is “feelingâ€. The popular explanation of "sense of feelings" is to make it clear that the unspeakable situation is stated in another comparable form. Psychology refers to the sense of sensation in other areas caused by a feeling. This means that food packaging is the purpose of enabling consumers to see the good association and anticipation of the taste and quality of the food in a package that a certain food package can produce. So, how to design food packaging in order to get people's good feelings, produce a good taste hint? The author thinks that the sense of taste of food packaging mainly comes from three aspects of food packaging design: color, pattern and modeling.
Taste design color of packaging color is one of the most important elements of visual information transmission ability, especially in the era of industrial society developing toward information and information, the role of color is far more than beautification and decoration. Color has a role that cannot be replaced by other words and languages. It can transcend various languages, different ages, and different levels of education to express various information. In addition, due to the fact that colors can also influence people's feelings, different kinds of color designs can have different stimuli effects on people's psychology. This is the function of color information and emotion.
Color is the most important part of food packaging design, and it is also the information that consumers can receive the most quickly, setting a tone for the whole package. Through our eyes, we recognize the food and its unique color, and through this interaction between matter and spirit, we have a rich association with color, and we have formed some cognitions with common laws, which also include the discrimination of taste. Lenovo. When we see a certain color, it reminds people of various things or associations with color. Some colors can give people a good taste hint, and some colors are just the opposite. For example, gray and black people seem to have a bitter feeling, dark blue, blue looks a bit salty, dark green gives a sour feeling ... These colors used in food packaging must be more cautious. Of course, it does not mean that all food packaging should adopt similar sets of colors. The choice of the final color of the package has to consider many factors such as the taste, taste and grade of the food, similar products and the like, which not only conveys the characteristics of the product, but also harmoniously combines the colors and gives the consumer a hint of taste.
In addition to having a "taste" and a "tongue" in taste, it is necessary to express so many taste sensations on the packaging, and to convey the taste information to consumers correctly, the designer must follow the methods and laws of human understanding of things. which performed. In general, color itself has been given a variety of specific taste information. For example, the red fruit gives a sweet taste to people. Therefore, the red color used for packaging mainly conveys the sweet taste. Red also gives people a warm, festive, revolutionary association. Therefore, the application of red in food, tobacco, and wine has a warm and festive meaning. The yellow is reminiscent of freshly baked pastries and has a stimulating scent. Therefore, when it comes to expressing the aroma of food, yellow is often used. The orange-yellow color is between red and yellow, which conveys a sensation of taste, such as orange, sweet and slightly sour. Fresh, tender, crispy, and sour taste and taste are generally expressed in the green series. What is interesting is that human food is rich and colorful, but in real life, few people can eat blue food. Therefore, the main function of blue in the design of food packaging is to enhance visual impact, and it is more hygienic and elegant. The famous Danish blue pot cookie is an example.
As for the strong and weak taste characteristics, such as soft, sticky, hard, smooth and other taste, designers rely mainly on the strength of color and brightness design to achieve. Such as deep red, red to express sweet foods, with Zhu Hong performance of moderate sweet foods, with orange-red lighter sweet food. There are also some foods or drinks that express their taste directly with the color of the product that people are accustomed to. For example, dark brown (brown) becomes a special color for coffee and chocolate.
In summary, we can understand that color is the main method for designers to express food taste, but there are also some taste is not easy to use color performance, such as: bitter, salty, hemp, spicy and so on. Designers need to use a special font design and packaging atmosphere to render the design from the spiritual and cultural level to express these tastes, so that consumers can recognize the transmitted taste information at a glance.
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. This means that food packaging must be able to produce a taste-inducing effect. The "taste sense" of food packaging refers to food packaging that visually stimulates the human brain's nerves and then forms the taste through the brain's nerves. There are two levels of taste perception: “mouthfeel†and “tongueâ€. Here, “mouthfeel†refers to the chewing experience, such as softness, stickiness, firmness, smoothness, etc. All belong to the category of taste; sweet, sour, salty, Perceived tastes such as spicy are in the range of tongue sensations. At present, most food packaging only pay attention to the lingual sensation, but often ignore the performance of the mouthfeel. As a result, the characteristics of the product cannot be perfectly presented.
In order to unify the performance of "feeling" and "tongue" in a coordinated manner, it is necessary for the designer to realize the integrated design of color and shape. People use the eyes to observe the surrounding world. The information observed by the eyes is fed back to the brain through the optic nerve. The brain makes analysis and judgment, and the relevant information is stored. This is a layer of human perception of matter. There is also the experience of analyzing and understanding the objective laws of human beings inherited from generation to generation in the long-term survival and development of human beings. This is another aspect of spirit and culture. It is through the interaction of matter and spirit that human beings can correctly understand the world, transform the world, and push things forward. The same is true of human cognition and taste. Therefore, the basic principle of realizing the taste design of food packaging is “feelingâ€. The popular explanation of "sense of feelings" is to make it clear that the unspeakable situation is stated in another comparable form. Psychology refers to the sense of sensation in other areas caused by a feeling. This means that food packaging is the purpose of enabling consumers to see the good association and anticipation of the taste and quality of the food in a package that a certain food package can produce. So, how to design food packaging in order to get people's good feelings, produce a good taste hint? The author thinks that the sense of taste of food packaging mainly comes from three aspects of food packaging design: color, pattern and modeling.
Taste design color of packaging color is one of the most important elements of visual information transmission ability, especially in the era of industrial society developing toward information and information, the role of color is far more than beautification and decoration. Color has a role that cannot be replaced by other words and languages. It can transcend various languages, different ages, and different levels of education to express various information. In addition, due to the fact that colors can also influence people's feelings, different kinds of color designs can have different stimuli effects on people's psychology. This is the function of color information and emotion.
Color is the most important part of food packaging design, and it is also the information that consumers can receive the most quickly, setting a tone for the whole package. Through our eyes, we recognize the food and its unique color, and through this interaction between matter and spirit, we have a rich association with color, and we have formed some cognitions with common laws, which also include the discrimination of taste. Lenovo. When we see a certain color, it reminds people of various things or associations with color. Some colors can give people a good taste hint, and some colors are just the opposite. For example, gray and black people seem to have a bitter feeling, dark blue, blue looks a bit salty, dark green gives a sour feeling ... These colors used in food packaging must be more cautious. Of course, it does not mean that all food packaging should adopt similar sets of colors. The choice of the final color of the package has to consider many factors such as the taste, taste and grade of the food, similar products and the like, which not only conveys the characteristics of the product, but also harmoniously combines the colors and gives the consumer a hint of taste.
In addition to having a "taste" and a "tongue" in taste, it is necessary to express so many taste sensations on the packaging, and to convey the taste information to consumers correctly, the designer must follow the methods and laws of human understanding of things. which performed. In general, color itself has been given a variety of specific taste information. For example, the red fruit gives a sweet taste to people. Therefore, the red color used for packaging mainly conveys the sweet taste. Red also gives people a warm, festive, revolutionary association. Therefore, the application of red in food, tobacco, and wine has a warm and festive meaning. The yellow is reminiscent of freshly baked pastries and has a stimulating scent. Therefore, when it comes to expressing the aroma of food, yellow is often used. The orange-yellow color is between red and yellow, which conveys a sensation of taste, such as orange, sweet and slightly sour. Fresh, tender, crispy, and sour taste and taste are generally expressed in the green series. What is interesting is that human food is rich and colorful, but in real life, few people can eat blue food. Therefore, the main function of blue in the design of food packaging is to enhance visual impact, and it is more hygienic and elegant. The famous Danish blue pot cookie is an example.
As for the strong and weak taste characteristics, such as soft, sticky, hard, smooth and other taste, designers rely mainly on the strength of color and brightness design to achieve. Such as deep red, red to express sweet foods, with Zhu Hong performance of moderate sweet foods, with orange-red lighter sweet food. There are also some foods or drinks that express their taste directly with the color of the product that people are accustomed to. For example, dark brown (brown) becomes a special color for coffee and chocolate.
In summary, we can understand that color is the main method for designers to express food taste, but there are also some taste is not easy to use color performance, such as: bitter, salty, hemp, spicy and so on. Designers need to use a special font design and packaging atmosphere to render the design from the spiritual and cultural level to express these tastes, so that consumers can recognize the transmitted taste information at a glance.
DELIN HAIR COSMETICS , https://www.arganshampoofactory.com