A Consumer Study on the Acceptance of Digitized Packaging for Food Quality Assessment

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dc.contributor.authorHenrichs, Elia
dc.contributor.authorSenge, Julia
dc.contributor.authorKrupitzer, Christian
dc.date.accessioned2024-12-26T21:09:38Z
dc.date.available2024-12-26T21:09:38Z
dc.date.issued2025-01-07
dc.description.abstractIntelligent packaging can assist with reducing food waste and improving food safety. While indicators already provide the current food quality, sensors combined with machine learning techniques could predict the remaining shelf life and provide recommendations to maintain food quality. Thus, information from intelligent packaging must be transmitted and evaluated. However, successfully deploying such a concept requires the consumers’ acceptance. Therefore, we conducted a consumer survey, investigating the attitudes and preferences of 242 participants regarding the use and connectivity of smarter technologies to evaluate food quality. The results revealed that 85% of the participants perceive a need for technological innovations to reduce food waste. Subsequently, we propose three approaches. Regarding information display, consumers prefer to show information directly on the packaging, via integrated displays in refrigerators, or a smartphone application. The information should provide the remaining shelf life, a scale, or a color indication.
dc.format.extent10
dc.identifier.doi10.24251/HICSS.2025.704
dc.identifier.isbn978-0-9981331-8-8
dc.identifier.other0f639136-edab-4030-9a7b-d114cb119d8c
dc.identifier.urihttps://hdl.handle.net/10125/109552
dc.relation.ispartofProceedings of the 58th Hawaii International Conference on System Sciences
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectDigital Technology for Resilience and Sustainability
dc.subjectconsumer acceptance, digital transformation, food packaging, food quality, intelligent packaging
dc.titleA Consumer Study on the Acceptance of Digitized Packaging for Food Quality Assessment
dc.typeConference Paper
dc.type.dcmiText
prism.startingpage5875

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