Development of packaging design for new chocolate "Maft" with sugar substitute
https://doi.org/10.36107/hfb.2021.i1.s81
Abstract
The purpose of this work was to develop a packaging design for a new chocolate with a sugar substitute. The article presents the main stages of development of packaging design for the new chocolate "Maft" with a sugar substitute. The main types of packaging of modern chocolate, trends in design. On the basis of this analysis, the choice of packaging materials (foil, cardboard) is justified and the direction for the design development is determined - the presence of a photorealistic image of chocolate pieces on the package and the use of background color and font of the name, different from those already used on the packaging of chocolate bars. The development of packaging design for the new chocolate "Maft" with a sugar substitute on the basis of the created pattern of their own photos of chocolate pieces and elements that reflect its taste. The BremendCFR font is chosen to write the product name. Work was carried out on the placement of design elements, including the required test component. As the background color on the sides of the package used green color (C 35%, M 0%, 49%, K=0%), and as the color of the name and the substrate under it - shades of beige (C 14%, M 31%, 41%, K=0%) and dark brown (C 58%, M 65%, 82%, K=73%), which in combination with the design of the front and rear panels developed pattern also.
About the Authors
Yulia Aleksandrovna Filinskaya
Moscow State University of Food Production
Russian Federation
Russian Federation
Evgeniy Alekseevich Zabolotniy
K.G.Razumovsky Moscow State University of technologies and management (the First Cossack University)
Russian Federation
Russian Federation
Olga Anatolyevna Bannikova
Moscow State University of Food Production
Russian Federation
Russian Federation
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Review
For citations:
Filinskaya Yu.A., Zabolotniy E.A., Bannikova O.A. Development of packaging design for new chocolate "Maft" with sugar substitute. Health, Food & Biotechnology. 2021;3(1):55-62. (In Russ.) https://doi.org/10.36107/hfb.2021.i1.s81
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