{"id":290311,"date":"2016-02-05T06:53:00","date_gmt":"2016-02-05T05:53:00","guid":{"rendered":"https:\/\/ac-franchise.be\/franchise-nostrum-la-couleur-des-emballages-et-le-gout-4419"},"modified":"2016-02-05T06:53:00","modified_gmt":"2016-02-05T05:53:00","slug":"franchise-nostrum-la-couleur-des-emballages-et-le-gout-4419","status":"publish","type":"post","link":"https:\/\/ac-franchise.be\/article\/franchise-nostrum-la-couleur-des-emballages-et-le-gout-4419","title":{"rendered":"Le franchiseur Nostrum et l’influence de la couleur des emballages sur le go\u00fbt"},"content":{"rendered":"
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Lorsque nous mangeons, nous percevons la saveur \u00e0 travers les diff\u00e9rentes informations fournies par l\u2019odeur, le go\u00fbt, l\u2019ou\u00efe, la vue, le toucher et la temp\u00e9rature<\/b>.<\/span> La couleur \u00e9tant la partie centrale de notre exp\u00e9rience visuelle des aliments, on constate qu’elle peut jouer un r\u00f4le d\u00e9cisif dans notre exp\u00e9rience du go\u00fbt.<\/b><\/span><\/span> <\/div>\n<\/p><\/div>\n<\/p><\/div>\n
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Diff\u00e9rentes \u00e9tudes men\u00e9es dans ce sens<\/h3>\n
Lorsqu’il s’agit d’appr\u00e9cier ou non un produit, le premier facteur \u00e0 consid\u00e9rer est son aspect.<\/b> Dans le cas des aliments emball\u00e9s, l\u2019emballage est la premi\u00e8re et la seule information<\/b> concernant le produit que le consommateur per\u00e7oit. Notons aussi que la couleur offre des informations cl\u00e9s<\/b> sur le produit et peut, de ce fait, influencer le go\u00fbt.<\/b><\/span><\/span>
D’ailleurs, de nombreuses \u00e9tudes ont \u00e9t\u00e9 men\u00e9es \u00e0 ce sujet. Une \u00e9tude \u00e0 l’Universit\u00e9 Cornell<\/b> <\/span>d\u00e9termine l’influence de la couleur de l\u2019emballage sur la perception du produit<\/b>, ce dernier est per\u00e7u diff\u00e9remment en fonction de son emballage. \u00c9videmment, nous ne devons pas nous limiter \u00e0 la conception ou la couleur de l\u2019emballage pour choisir nos aliments, mais plut\u00f4t nous concentrer sur les valeurs nutritionnelles d\u00e9crites sur le produit. Mais il semble que les consommateurs qui attachent de l\u2019importance \u00e0 une alimentation saine<\/b> (sans lire les informations concernant le produit), auraient tendance \u00e0 choisir des aliments emball\u00e9s avec du vert!<\/b><\/span><\/span>

Une autre \u00e9tude de l’Universit\u00e9 polytechnique de Valence et de l’Universit\u00e9 d’Oxford<\/b> montre que les sens appr\u00e9cient la nourriture diff\u00e9remment selon le r\u00e9cipient o\u00f9 elle est consomm\u00e9e. <\/b>Cette \u00e9tude a fait appel \u00e0 la participation de 57 candidats qui ont d\u00fb choisir <\/span>le meilleur go\u00fbt de chocolat chaud servi dans quatre types de conteneurs \u00e9gaux, mais de diff\u00e9rents couleurs: blanc, cr\u00e8me, rouge ou orange. Les experts ont conclut que le go\u00fbt \u00e9tait meilleur lorsque le chocolat \u00e9tait consomm\u00e9 dans des tasses de couleur orange ou cr\u00e8me plut\u00f4t que dans des couleurs blanches ou vives.
<\/span> Bien que cette exp\u00e9rience ne puisse pas d\u00e9terminer la raison de ces pr\u00e9f\u00e9rences, elle a pu cependant prouver que le go\u00fbt varie en fonction de la couleur du r\u00e9cipient de l’aliment consomm\u00e9.<\/b><\/span>

Une derni\u00e8re initiative de Massachusetts General Hospital<\/b> vise \u00e0 encourager le choix de la nourriture suivant un code de couleur<\/b>, comme un compl\u00e9ment visuel aux informations existantes sur l\u2019\u00e9tiquette. <\/span>  
<\/span><\/i><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

Lorsque nous mangeons, nous percevons la saveur \u00e0 travers les diff\u00e9rentes informations fournies par l\u2019odeur, le go\u00fbt, l\u2019ou\u00efe, la vue, le toucher et la temp\u00e9rature. La couleur \u00e9tant la partie centrale de notre exp\u00e9rience visuelle des aliments, on constate qu’elle peut jouer un r\u00f4le d\u00e9cisif dans notre exp\u00e9rience du go\u00fbt. Diff\u00e9rentes \u00e9tudes men\u00e9es dans ce sens 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