Consumers' perceptions of food packaging: an exploratory investigation in Potchefstroom, South Africa

• Published in: International journal of consumer studies 2011-05, Vol.35 (3), p.273-281
• Main Authors: Venter, Karin, van der Merwe, Daleen, de Beer, Hanli, Kempen, Elizabeth, Bosman, Magdalena
• Format: Article
• Language: English
• Subjects: Comprehension; consumer satisfaction; Consumers; Food; Food packaging; Food products; foods; Hygiene; Interviews; Manufacturing; Marketing; Packaging; Perception; Perceptions; perceptual process; Qualitative research; Quantitative analysis; shelf life; Studies; Visual stimuli
• ISSN: 1470-6423; 1470-6431
• DOI: 10.1111/j.1470-6431.2010.00936.x

Consumers form perceptions of various food products through their comprehension of the visual stimuli on food packaging that attract their attention. These perceptions directly affect their purchasing decision at the point of purchase, which emphasizes the importance of attention-capturing packaging attributes. However, little research is available regarding consumers' perceptions of food packaging, especially in the South African context. This study aimed to explore a sample of South African consumers' perceptions of food packaging and how these perceptions were formed through the perceptual process. A qualitative, exploratory study was conducted by means of 25 semi-structured interviews and through the use of ambiguous mock packaging as a projective technique. Participants were questioned regarding their general perceptions of food packaging. The attention-capturing ability of packaging as well as consumers' interpretation of this packaging after exposure to the mock packaging was also discussed. Findings from the study indicated that participants mainly based their perception of food packaging on its functional (being purposive, recyclable and informative) and physical attributes (being attractive, of high quality and hygienic). This study also indicated that information and visual attributes of packaging are important to gain consumers' attention in-store. Participants' comprehension of packaging included general associations of specific food products with certain types of packaging, such as associations with quality and shelf life. Negative associations with packaging mostly entailed difficulty to handle the product, poor quality of the product and environmental problems. This study identifies those product attributes that participants regarded as the most important stimuli for forming positive perceptions regarding food packaging. It is important for manufacturers to pay attention to the information on perceptions that was gained in this study, as it might help them to create packaging that better fulfil consumer needs. These findings could also be applied in a larger study of a quantitative nature, which will ultimately result in more positive consumer shopping experiences and consumer satisfaction regarding food packaging.