Colouring perception

emphasising attractiveness through packaging

Irene Odilia Jelly Marcelle Tijssen

Research output: Thesisinternal PhD, WU

Abstract

Healthier foods are often less tasty, less preferred and less rewarding compared to their regular counterparts. Although the principle basis of food preference is the attractiveness of flavour, other factors (e.g., package colour) are also important contributors to product perception and preference. Healthier foods are often packaged differently compared to regular products (i.e., less vibrantly coloured vs. more vibrantly coloured respectively).

In her dissertation Irene Tijssen looked at the effects of several package colour aspects on the perception of the healthier products themselves. She found that packaging healthier foods in warmer, more saturated package colours (i.e., more vibrantly coloured) may render them more flavourful, more attractive and more rewarding. This could lead to an increase in preference for healthier foods, without changing the actual product itself. She demonstrates the abilities of package colour properties to make healthier foods more attractive and demonstrates importance of package colour aspects when designing healthier products.

Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Wageningen University
Supervisors/Advisors
  • de Graaf, Kees, Promotor
  • Jager, Gerry, Co-promotor
  • Zandstra, Liesbeth, Co-promotor
Award date21 Sep 2018
Place of PublicationWageningen
Publisher
Print ISBNs9789463434836
DOIs
Publication statusPublished - 2018

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food choices
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Cite this

Tijssen, I. O. J. M. (2018). Colouring perception: emphasising attractiveness through packaging. Wageningen: Wageningen University. https://doi.org/10.18174/455925
Tijssen, Irene Odilia Jelly Marcelle. / Colouring perception : emphasising attractiveness through packaging. Wageningen : Wageningen University, 2018. 148 p.
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title = "Colouring perception: emphasising attractiveness through packaging",
abstract = "Healthier foods are often less tasty, less preferred and less rewarding compared to their regular counterparts. Although the principle basis of food preference is the attractiveness of flavour, other factors (e.g., package colour) are also important contributors to product perception and preference. Healthier foods are often packaged differently compared to regular products (i.e., less vibrantly coloured vs. more vibrantly coloured respectively). In her dissertation Irene Tijssen looked at the effects of several package colour aspects on the perception of the healthier products themselves. She found that packaging healthier foods in warmer, more saturated package colours (i.e., more vibrantly coloured) may render them more flavourful, more attractive and more rewarding. This could lead to an increase in preference for healthier foods, without changing the actual product itself. She demonstrates the abilities of package colour properties to make healthier foods more attractive and demonstrates importance of package colour aspects when designing healthier products.",
author = "Tijssen, {Irene Odilia Jelly Marcelle}",
note = "WU thesis 7035 Includes bibliographical references. - With summary in English",
year = "2018",
doi = "10.18174/455925",
language = "English",
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Tijssen, IOJM 2018, 'Colouring perception: emphasising attractiveness through packaging', Doctor of Philosophy, Wageningen University, Wageningen. https://doi.org/10.18174/455925

Colouring perception : emphasising attractiveness through packaging. / Tijssen, Irene Odilia Jelly Marcelle.

Wageningen : Wageningen University, 2018. 148 p.

Research output: Thesisinternal PhD, WU

TY - THES

T1 - Colouring perception

T2 - emphasising attractiveness through packaging

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N1 - WU thesis 7035 Includes bibliographical references. - With summary in English

PY - 2018

Y1 - 2018

N2 - Healthier foods are often less tasty, less preferred and less rewarding compared to their regular counterparts. Although the principle basis of food preference is the attractiveness of flavour, other factors (e.g., package colour) are also important contributors to product perception and preference. Healthier foods are often packaged differently compared to regular products (i.e., less vibrantly coloured vs. more vibrantly coloured respectively). In her dissertation Irene Tijssen looked at the effects of several package colour aspects on the perception of the healthier products themselves. She found that packaging healthier foods in warmer, more saturated package colours (i.e., more vibrantly coloured) may render them more flavourful, more attractive and more rewarding. This could lead to an increase in preference for healthier foods, without changing the actual product itself. She demonstrates the abilities of package colour properties to make healthier foods more attractive and demonstrates importance of package colour aspects when designing healthier products.

AB - Healthier foods are often less tasty, less preferred and less rewarding compared to their regular counterparts. Although the principle basis of food preference is the attractiveness of flavour, other factors (e.g., package colour) are also important contributors to product perception and preference. Healthier foods are often packaged differently compared to regular products (i.e., less vibrantly coloured vs. more vibrantly coloured respectively). In her dissertation Irene Tijssen looked at the effects of several package colour aspects on the perception of the healthier products themselves. She found that packaging healthier foods in warmer, more saturated package colours (i.e., more vibrantly coloured) may render them more flavourful, more attractive and more rewarding. This could lead to an increase in preference for healthier foods, without changing the actual product itself. She demonstrates the abilities of package colour properties to make healthier foods more attractive and demonstrates importance of package colour aspects when designing healthier products.

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