• Archives of design research
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• v.16 no.3
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• pp.421-430
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• 2003

During the past years private brand sales in supermarkets grew more rapidly then manufacturer brands. Store brand products account for more than one-fifth of total volume sales in the United States and are outpacing national brand growth. The most compelling reason for this increased presence in the market is their price differential with national brands. A general tendency of store brand sales in Korea also is on the increase over the years. On the other hand there is something yet to learn in the field of private label. The research has resulted in consumers changing their perception of store brand products from one of low quality to one of premium quality. Reduced price is not the only answer for store brand to be survive. The new marketing approach should include better packaging improved quality and specific advertising and promotional programs designed to increase customer awareness and sales of store brand products.

• Archives of design research
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• v.14 no.2
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• pp.117-126
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• 2001

Dietary life is said to be consummated even to a phase of art from phase of survival, recognition, selection and preference. Dietary life, from a sheer earing, is now transforming itself into a joy, and therefore, function of foodstuff packaging demand diversification rather than a simple packaging. Recently, socio-economic environment is showing conspicuous changes in that there are increasing number of working couples nuclear family, old-age population, social activity and improvement of living standards. Such a change in the living environment has much impact on our dietary life. Particularly, an age when cake and cookies of western origin were all but strange is gradually phasing out, while it is deemed to be improper to overlook the fact that bread and cakes are solidifying their position as part of foodstuff meanies for on dietary life. Of cakes and cookies, cakes have come to enjoy a position whereby they are regarded as part of an imperative for family banquets, various get-together and birthday celebration, etc., with a significant improvement that caters to our taste vis-a-vis an stage of introduction of cakes. At the time when reined foreign bakeries, one after another , are contemplating to make an inroad into Korea, and when the distribution market is to be opened fully in July of 1993, Korea bakeries that have been building up their position within the domestic market are expected to face a considerable number of difficulties. Accordingly, under such circumstances of the time text we are in it is attempted in this study to map out measures that may contribute to the strengthening of the products of business enterprises and improvement of corporate image that may appeal to feeling and emotions of consumers packaging that could attain objectives, and package design planning that, as an important factor for playing its own share in the restoration of humanism that is being alienated, may appeal to consumer sensitivity, rather than packaging that is being utilized merely as tool designed for marketing

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 2007.05a
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• pp.35-38
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• 2007

맛을 인지하는데 있어 색채가 끼치는 영향에 대한 선행 연구들에 의하면 사람은 특정 색이 상기시켜주는 맛을 기억하고 있고, 맛과 그 강도를 예측하고 판단하는데 있어 색에 크게 의지하고 있음을 알 수 있다. 본 연구에서는 사람들이 음식물 색에 대한 경험의 종류와 정도에 따라 색채로부터 연상되는 맛에 대한 특성을 파악하기 위해 2회에 걸친 실험을 진행하였다. 실험 1에서는 색상환에 고르게 분포한 여섯 가지 대표 색을 가진 초콜렛 샘플을 준비하고 피험자들에게 단맛과 쓴맛의 정도에 대해 각각 평가하도록 하였다(N=20). 실험 2에서는 실험 1의 색을 활용하되, 이를 알약에 적용한 후 동일한 평가를 진행하였다(N=20). 실험 결과, 맛에 대한 경험이 풍부한 난색 계열에서는 단맛, 쓴맛에 대한 일관된 경향을 나타냈지만, 그렇지 않은 파랑색에 대해서는 분산된 반응을 나타났다. 본 연구의 결과는 경험의 정도에 따라 색으로부터 연상되는 공감각적 특성에 대한 통찰력을 제공하며 효과적인 식품 패키지 디자인에 참고로 활용될 수 있을 것이다.

• The monthly packaging world
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• s.289
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• pp.89-105
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• 2017

산업통상자원부가 주최하고 한국생산기술연구원 패키징기술센터가 주관하는 '제11회 미래패키징 신기술 정부포상' 시상식이 4월1 8일 경기도 일산 KINTEX 그랜드볼룸에서 열렸다. 국내 최고 권위의 패키징 종합 행사인 '미래패키징 신기술 정부포상'은 관련 산업 종사자의 긍지를 높이고 기술혁신 분위기를 확산하기 위해 2007년부터 한국생산기술연구원(원장 이성일, 이하 생기원)이 매년 개최해온 행사다. 11회를 맞이한 올해에는 (주)휴비스의 'PET 발포 패키징'이 대상인 국무총리상을 수상했다. 산업부장관상은 메디클란트의 '일회용 콘텍트렌즈 패키지', 신우코스텍의 '인몰드 3D 라벨 PET패키징 블로우 성형기', (주)한국콜마의 '힌지 회동에 의한 자동 기립형 팔레트 화장품', 엘지전자(주)의 'LG코드제로 청소기 패키징 디자인' 등이 수상했다. 이밖에 CJ제일제당을 비롯한 9개 기업이 한국생산기술연구원장상을, 2개 기업이 부천시장상, 3개 기업이 한국패키징단체총연합회 회장상, 10개 기업이 한국포장기술사회장상을 수상하는 등 총 43개의 기술 및 제품이 수상작으로 선정됐다. 또한 장형순 삼영잉크페인트제조(주) 고문과 박현진 고려대학교 교수가 국내 포장산업 발전에 기여한 공적을 인정받아 공로 부문에서 산업통상자원부 장관표창을 수여받았다. 올해 수상작들은 안전한 식품 포장소재 개발과 대량생산 상용화, 명확한 라벨링, 경량포장 확대, 재활용재료의 사용증가 등 기본에 충실하면서도 기술융합을 통해 패키징의 가치를 높였다는 평가를 받았다. 다음에 제11회 미래패키징 신기술 정부포상 수상작을 살펴보고 최신 국내 패키징 경향에 대해 알아보도록 한다.

• Science of Emotion and Sensibility
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• v.12 no.4
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• pp.471-480
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• 2009

According to former studies, people can imagine the specific taste by the specific color, not every color. Besides, studies also say that the relation between colors and tastes is decided by personal experience and frequency about the color of food. So the authors supposed that there is the specific color related the taste. To find the relation, we selected 24 colors and 24 taste adjectives mainly used by people. Then, we examined taste imagined on color with questionnaires of 20 college students who are sensitive to colors and able to use all 24 taste adjectives. Then we analyzed the result by MDS. Finally we could find 5 definite relations between colors and tastes. The result suggested that the number of colors which can be associated with tastes are quite limited. Also, only limited colors can be associated with tastes and it is different by sex. This study shows not only the relation between the color and the taste but also how closely the taste is related to other colors. This study can be used for effective food package design, advertising and so on.