[China Packaging Network News] I believe we all understand the importance of color in children's food packaging design. Well, this article will do a specific analysis of color. Different colors have different ways of expression and also have different styles. Similarly, different colors also reflect different taste cues in food packaging.
Each color will give people different taste hints, such as red in the food packaging is generally used to convey the sweet taste, yellow and more show the smell of baked goods. The orange-yellow color lies between red and yellow, and conveys the sensation of taste like that of an orange - sweet and slightly sour.
Fresh, crunchy, and sour tastes are usually green. Humans have a wide range of foods, and blue foods are rarely seen in real life. Therefore, the main purpose of blues used in food packaging is to enhance the visual impact of packaging to make it look neat and elegant. The famous Danish blue pot cookie This is a typical example.
For strong and weak taste characteristics, such as soft, sticky, hard, smooth, etc., mainly rely on the intensity and brightness of color to achieve. For example, the foods with heavier sweetness are expressed in dark red and red, the foods with moderate sweetness are expressed with Zhuhong, and the foods with lighter sweetness are expressed with orange. There are also some food or beverage packages that express their taste directly with the color of the food. For example, dark brown (brown) has always been a special color for coffee and chocolate.
The taste sensation of each color in food packaging is not static, and they will be slightly different for different people's understanding. Japanese colorist Naito Tetsujiro learned from experiments that the representative color of sweet is yellow, white and pink, the representative color of acid is green, the representative color of bitterness is brown, gray and black, and the salty representative color is white and blue. ,blue. The experimental result of the colorist Esbirk is: the representative color of sweet is orange-red, the representative color of acid is green, blue-green, the representative color of bitterness is black, and the representative color of saltiness is blue. The results of Gringer's experiment are: pink representing sweetness, green with sourness, blue-purple with bitter taste, and blue with salty taste. In fact, the colorist's understanding of color taste is only a general case. In the color design process of food packaging, it should also be determined according to the actual situation, so that the color accurately and effectively convey the taste information of food.
It can be seen that color is the main means of expressing food taste information, but there are also some taste features that are difficult to express in color, such as bitterness, saltiness, and hemp. You can use other design techniques such as text description or atmosphere rendering.