000136447 001__ 136447
000136447 005__ 20250923084422.0
000136447 0247_ $$2doi$$a10.1108/BFJ-09-2023-0824
000136447 0248_ $$2sideral$$a139355
000136447 037__ $$aART-2024-139355
000136447 041__ $$aeng
000136447 100__ $$0(orcid)0000-0003-2558-982X$$aLidón López, Iván$$uUniversidad de Zaragoza
000136447 245__ $$aMaking a big splash: packaging imagery with implied motion enhances product liking through design appeal and naturalness perception
000136447 260__ $$c2024
000136447 5060_ $$aAccess copy available to the general public$$fUnrestricted
000136447 5203_ $$aPurpose: This paper aims to investigate how implying movement in food packaging imagery may affect product liking. Furthermore, the underlying mechanism is investigated by studying the effect of implied motion visuals on design appeal and naturalness perception.
Design/methodology/approach: Two packages of pineapple juice were designed in which the implied motion depicted in their imagery was manipulated, and a tasting experiment was conducted in which two samples of the same juice were evaluated.
Findings: The results show that the effect of packaging imagery on product liking occurs indirectly through both design appeal and the product naturalness perception. The results of a parallel multiple-mediator analysis show that (1) depicting implied motion made the package be perceived as more appealing, (2) the product corresponding to the package depicting implied motion was perceived as being more natural, and (3) both effects equally contributed to the positive effect of visuals depicting implied motion on product liking.
Originality/value: Overall, these findings widen our understanding of the effects of packaging design on product liking and may help both designers and manufacturers design more appropriate packaging for their products.
000136447 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc$$uhttp://creativecommons.org/licenses/by-nc/3.0/es/
000136447 590__ $$a4.2$$b2024
000136447 592__ $$a0.817$$b2024
000136447 591__ $$aAGRICULTURAL ECONOMICS & POLICY$$b5 / 43 = 0.116$$c2024$$dQ1$$eT1
000136447 593__ $$aFood Science$$c2024$$dQ1
000136447 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b52 / 181 = 0.287$$c2024$$dQ2$$eT1
000136447 593__ $$aBusiness, Management and Accounting (miscellaneous)$$c2024$$dQ1
000136447 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000136447 700__ $$0(orcid)0000-0002-0181-2639$$aGil-Pérez, Ignacio$$uUniversidad de Zaragoza
000136447 700__ $$0(orcid)0000-0002-7891-609X$$aRebollar, Rubén$$uUniversidad de Zaragoza
000136447 700__ $$0(orcid)0000-0002-3948-9865$$aDíez-Calvo, Susana
000136447 700__ $$aHeras-Romanos, Elena
000136447 7102_ $$15002$$2720$$aUniversidad de Zaragoza$$bDpto. Ingeniería Diseño Fabri.$$cÁrea Proyectos de Ingeniería
000136447 773__ $$g126, 9 (2024), 3463-3482$$pBr. food j.$$tBRITISH FOOD JOURNAL$$x0007-070X
000136447 8564_ $$s1527121$$uhttps://zaguan.unizar.es/record/136447/files/texto_completo.pdf$$yPostprint
000136447 8564_ $$s616764$$uhttps://zaguan.unizar.es/record/136447/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000136447 909CO $$ooai:zaguan.unizar.es:136447$$particulos$$pdriver
000136447 951__ $$a2025-09-22-14:36:46
000136447 980__ $$aARTICLE