2.2. Colours on child-oriented food products’ packaging
After having reviewed prior studies on colours used on child-oriented products and food products, the researcher has found there are similar and different methods of using colour on the packaging of products for children and food products. Mehta and her co-researcher (2012) has done a study in Australia and found that children are the demographic group who is the most impacted by the product package. Elliot (2009) has found that Canadian younger children are more likely to be fascinated by the cross-promotion techniques; while, older children from the place show the trend to be more interested in the design of the package (Elliot, 2009). Besides, Garber, Hyatt and Starr (2000) from the …show more content…
Zantides and Kourdis (n.d.) says in their study about the semiotics used on children’s food advertisement in Cyprus that when it comes to the youngest group of customers, a mixture of bright, happy, attractive colours always the best choice. Mehta and her team (2012), who has done a research on the food product packaging in Australia, states that 93.6% of child-oriented food products are using bright colours as the main techniques of using semiotics on food products for …show more content…
Characteristic colour
A study of Elliot (2009) has found that the food package may strongly alter the comment of children about the food taste. It is because of the strong connection and correlation between food colour and food flavour. There are some common perceptions between colour and flavour such as orange colour for orange flavoured products, purple for grape flavoured products (Garber, Hyatt & Starr, 2000). Garber and Hyatt (2003) also found that a red apple is usually presumed to be ripe and sweet; while, a green apple is often believed to be unripe and tart; and brown apple is normally thought to be rotten.
Due to this relationship, the terms “characteristic colour” and “uncharacteristic colour” were born. Characteristic colour is defined as the “correct” or “appropriate” colour, in term of common expectations, associated to a specific flavour (Garber and Hyatt, 2003). In another hand, uncharacteristic colour is “atypical” or “unusual” colour in association to a specific flavour (Garber and Hyatt,
After having reviewed prior studies on colours used on child-oriented products and food products, the researcher has found there are similar and different methods of using colour on the packaging of products for children and food products. Mehta and her co-researcher (2012) has done a study in Australia and found that children are the demographic group who is the most impacted by the product package. Elliot (2009) has found that Canadian younger children are more likely to be fascinated by the cross-promotion techniques; while, older children from the place show the trend to be more interested in the design of the package (Elliot, 2009). Besides, Garber, Hyatt and Starr (2000) from the …show more content…
Zantides and Kourdis (n.d.) says in their study about the semiotics used on children’s food advertisement in Cyprus that when it comes to the youngest group of customers, a mixture of bright, happy, attractive colours always the best choice. Mehta and her team (2012), who has done a research on the food product packaging in Australia, states that 93.6% of child-oriented food products are using bright colours as the main techniques of using semiotics on food products for …show more content…
Characteristic colour
A study of Elliot (2009) has found that the food package may strongly alter the comment of children about the food taste. It is because of the strong connection and correlation between food colour and food flavour. There are some common perceptions between colour and flavour such as orange colour for orange flavoured products, purple for grape flavoured products (Garber, Hyatt & Starr, 2000). Garber and Hyatt (2003) also found that a red apple is usually presumed to be ripe and sweet; while, a green apple is often believed to be unripe and tart; and brown apple is normally thought to be rotten.
Due to this relationship, the terms “characteristic colour” and “uncharacteristic colour” were born. Characteristic colour is defined as the “correct” or “appropriate” colour, in term of common expectations, associated to a specific flavour (Garber and Hyatt, 2003). In another hand, uncharacteristic colour is “atypical” or “unusual” colour in association to a specific flavour (Garber and Hyatt,