To read this content please select one of the options below:

Packing decision for low fat aliments: a review

Natalia Vila-López (Marketing Department, Faculty of Economics, University of Valencia, Valencia, Spain)
Inés Küster-Boluda (Marketing Department, Faculty of Economics, University of Valencia, Valencia, Spain)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 6 May 2014




The purpose of this paper is to give some recommendations about how to design a low fat food aliment packaging.


A review of previous studies that have analysed food packaging decisions considering personal and product influences was done.


For low fat foods, a good or a poor performance is not sufficient; you have to perform better than those competitors whose competitive capacity is strong enough to influence strategic decision taking. Low fat products must be focused to a particular target. A product of these characteristics cannot be launched for all the markets at the same time, and under the same conditions. Some personal factors do really affect food buying process: socio-demographic characteristics (age, gender, income and education), involvement, time pressure or motivation. A possible recommended target for law fat aliments could be: an old/medium age women, with a medium/high economic position, educated, involved in food buying and worried about health. Some packaging factors also affect food buying process: colours, graphics, size, shape, typography. In this regard, a package for a low fat aliment could be designed including a picture on the label showing the benefits of the product (i.e. a healthy heart), with green colors, medium/small sizes and natural shapes, without sophistications. An umbrella brand for different firms acting in this market could be created, to facilitate their healthy products identification.


Personal variables and product characteristics are mixed together to give some recommendations of how an ideal low fat food package should be designed.



Vila-López, N. and Küster-Boluda, I. (2014), "Packing decision for low fat aliments: a review", Nutrition & Food Science, Vol. 44 No. 3, pp. 212-222.



Emerald Group Publishing Limited

Copyright © 2014, Emerald Group Publishing Limited

Related articles