Integrating the Packaging and Product Experience in Food and Beverages A Road-Map to Consumer Satisfaction Woodhead Publishing Series in Food Science, Technology and Nutrition Series

Integrating the Packaging and Product Experience in Food and Beverages: A Road-Map to Consumer Satisfaction focuses on the interrelationship between packaging and the product experience. In both industry and academia there has been a growing interest in investigating approaches that capture consumer responses to products that go beyond traditional sensory and liking measures. These approaches include assessing consumers' emotional responses, obtaining temporal measures of liking, as well as numerous published articles considering the effect of situation and context in the evaluation of food and beverage products.

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.

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

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.

• Focuses on the inter-relationship between packaging and the product experience, specifically in the context of the food and beverage sector
• Presents the expectancy disconfirmation model of satisfaction, which is well developed within the social sciences, to the food and beverage sector
• Contains case studies demonstrating how these practices can be used in industry to better enhance customer’s responses to products
• 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