Odor-Raising Labels for Food Product Packaging

Abstract

The invention relates to packaging and labeling technologies used in the food industry. It concerns a label designed to provide consumers with more information about the product's contents, which is placed on the packaging and allows consumers to experience the product's scent before purchasing it.

Description

1 TARIFF Odor-Raising Labels for Food Product Packaging Technical Area The invention relates to packaging and labeling technologies used in the food industry. The invention is designed to provide the consumer with more information about the contents of the product, 5 the scent indicated on the packaging, which consumers can smell before purchasing the product. It is related to the label that allows them to experience it. State of the Art Labeling in the food industry includes product ingredients, nutritional values, and expiration dates. Labels are an important application that communicates allergen information and more to the consumer. They inform the consumer... It plays a critical role in terms of informing and ensuring product safety. However, current labeling... These systems have some drawbacks. These drawbacks are generally experienced by the user. It stems from factors that limit the experience, are non-interactive, and can sometimes be misleading. 15 Although consumers want access to more information about the ingredients of a food product Labels usually only provide basic information. For example, sensory information such as smells or tastes. No information is given about the characteristics associated with the organs. Scent plays a significant role in consumer product selection, especially in the food industry. The smell, taste, and perceived quality of a product can directly affect its overall appeal. Current research shows that... the psychological effects of scent, particularly on food consumption and packaging design It examines current labeling systems, which allow consumers to determine a product's taste, smell, or texture, among other things. It cannot help him understand the features that appeal to his senses. This situation, especially It ignores the sensory effect, which plays a significant role in food products. 25 One solution that has emerged in recent years is digital labeling technologies, which inform consumers about the contents of products. It has been developed as a solution aimed at providing more information about it. These labels are QR codes. Using codes or NFC (Near Field Communication) technology, users can access smart 30 It allows them to get more information about the product through their phones. However, these systems It is not yet advanced in terms of labeling and scent experience associated with fragrances. 2 Labeling technologies used in food products provide consumers with essential information. While important in this respect, it also has many negative aspects. These negative aspects include: Lack of sensory experience, misleading information, environmental impact, low interaction, and limited smell and Aroma information is included. Therefore, in the known state of the technology, such drawbacks... New and innovative labeling systems are needed to address this issue. 5 In conclusion, due to the negative aspects described above and the current solutions, the subject matter... Due to its shortcomings, an improvement is needed in the relevant technical field. It has been made. Purpose of the Invention The present invention meets the aforementioned requirements while eliminating all disadvantages. It involves labeling that includes scent and aroma, which removes and adds some extra benefits. The primary purpose of the invention is to allow the scent to be transferred to the consumer upon contact, thus enabling the consumer to... A new labeling system that allows consumers to smell the product before purchasing it. to reveal. The purpose of the invention is to place the product in the packaging of food products to prevent the product from smelling or 20 The goal is to provide a label structure that allows the flavors to be released to the outside. One aim of the invention is to improve the quality of fragrance, especially in products that are odorless or where knowledge of aroma is limited. By providing information on aromas, the selection processes can be made healthier and more satisfying. to provide. 25 The other purpose of the invention is to address the shortcomings of traditional labeling systems (e.g., odor and (lack of information on aroma) to address this and to provide more accurate sensory information on food packaging. The goal is to ensure that it is transmitted in this way. Another aim of the invention is to provide the consumer with an interactive shopping experience, thereby assisting in product selection. The goal is to help them make more informed decisions. To achieve the purposes described above, the invention allows consumers to purchase the product before... allowing them to experience the scent first, the front of the packaging and / or packaging 35 3 It is a label on the back that releases a scent when touched, a kind of powder. or contains a lacquer in which liquid flavoring is added. The structural and characteristic features and all the advantages of the invention are given in the figures below. Thanks to the detailed explanation written with references to the figures, 5 is clearer. This will be understood, and therefore the evaluation should also take these figures and detailed explanations into account. It must be done by taking it. Figures that will help understand the invention. Figure 1: Showing the front of an example package. 10 Figure 2: Illustration of the label, the subject of the invention, on the back of a sample packaging. Explanation of References 1. Label 2. Lacquer 2.1 Powder or liquid Flavor 15 3. Front of the Packaging 4. Back of the packaging Detailed Description of the Invention This detailed explanation of the invention is solely intended to facilitate a better understanding of the subject matter. This is explained in a way that will not create any limiting effects. The invention allows consumers to experience the scent of the product before purchasing it. 25 by a label (1) located on the front (3) and / or back (3) of the packaging. The subject of the invention is the label (1) which is a powder or which causes the scent to spread when touched. It contains a lacquer (2) in which the liquid flavor (2.1) is placed. Figures 1 and 2 show the front and back views of an example package (3,4). Here The label (1) is preferably on the back (4). The varnish (2) 30 is applied to a designated area of ​​the label (1). It is located and powder or liquid flavor (2.1) is placed inside this lacquer (2). In this way When the consumer's hand touches the lacquer (2) area, the smell is transferred to the hand and the consumer receives can detect the product's scent beforehand. 4 The invention label (1) is located on the front or back surface of the food packaging, and the packaging It can be placed in a way that is compatible with the overall design. Label (1), dust or liquid It contains a lacquer (2) containing the aroma (2.1) in the form of a lacquer (2) before the packaging is opened. It is designed to provide controlled fragrance diffusion. The fragrance ingredients are 5. Formulated to match the odor of the food product. The lacquer (2) on the label (1), It is designed to allow the scents to spread. This release occurs through the packaging. This is done before opening. Aromas are detected before purchasing the food product. It releases emissions to enable the consumer to evaluate the product more accurately. Invention The subject label (1) will cause the scent to spread by triggering user interaction 10 It is designed so that consumers can avoid physical contact such as rubbing or squeezing the label. It can initiate the release of scent through interactions. The invention is designed to encourage this interaction. It is user-friendly. 20

Claims

REQUESTS 1. Allows consumers to experience the scent of the product before purchasing it. a label (1) on the front (3) and / or back (3) of the packaging, 5 Its characteristic feature is that it releases a scent upon contact, whether in powder or liquid form. (2.1) is that it contains the lacquer (2) in which it is placed.