In 2005, the country's constant standardization of packaging forms dominated brand packaging.
In the dairy industry, the General Administration of Quality Supervision, Inspection and Quarantine and the National Standardization Administration issued the "Guidelines for the Implementation of National Standards for Food Labeling." It stipulates that from June 1, 2006, all dairy product packaging labels will not be able to use the word "fresh". The emergence of the â€œFresh Orderâ€ completely overturned the package form of the â€œfreshâ€ character on the packaging of some dairy companies. In 2005, as a link between the previous year and the last year, major brands of dairy products companies continued to stabilize their country and highlighted the brand's quality. They began to find another way out of packaging to build brand advantage through packaging.
In the tobacco industry, in September 2005, the State Tobacco Monopoly Bureau issued two new documents, namely the new national standard and packaging label regulations, to regulate tobacco production and packaging. The document stipulates that from the first half of 2006, imported cigarettes that are printed in various foreign languages â€‹â€‹without prominent Chinese characters will not be allowed to be sold in the Chinese market. For example, the packaging of external cigarette brands such as Marlboro, 555, Seven Star, Kent, Davidoff will face rectification; Cigarettes must be marked on the packaging of carbon monoxide, and the phrase â€œhealthyâ€, â€œefficacyâ€, â€œsafetyâ€, â€œenvironmental protectionâ€, â€œlow hazardâ€, etc., must not be used to describe the efficacy of cigarette components. â€œLightâ€ or â€œultra-lightâ€ must not be used. , "Soft" and other terms used in the description of cigarette quality, may not use terms such as "low and medium tar", "low tar", "low tar content", etc., and have used extreme terms such as "greatest", "best" and "gold medal", or The words â€œroyal productâ€, â€œtributeâ€, etc. with feudal or spurious components have to be modified during the process of product modification or brand integration. These regulations have pushed word promotion on cigarette packages into the cold, thus making the value of the brand even more important. Because there is no temptation to promote the word, the brand has become the most important factor for consumers. This also makes the major tobacco companies pay more attention to the brand effect of cigarette packaging.
Culture and taste, two characteristics of brand packaging
Brands are brands not only because they are a specific name, symbol or design, but also in their combination. What's more important is that companies can convey the functional and emotional interests that consumers are concerned about through brands. It embodies values, culture and personality. Therefore, the biggest difference between the packaging of branded products and ordinary products is not the change in the form of packaging, but rather the integration of brand design and culture in packaging design. Therefore, a successful brand package often flashes the shadow of both, or both.
In 2005, the packaging of some brands started to innovate at this point. The packaging of these brands either uses high-grade materials to show the brand's grade, such as: Nais's transparent toothpaste packaging; or adopts advanced printing technology and stylish packaging design to demonstrate the market positioning of products, such as: Beer packing box; Or make use of this brand's history and culture to make a big fuss, such as: using a tai chi pattern of breeze through bone packaging; other products will melt the three into a furnace, the brand characteristics will be presented one by one ... ... Never change, no matter how brand packaging changes, culture and taste are always its two major characteristics.
A French press, also known as a cafetiÃ¨re, ÑafetiÃ¨re Ã piston, Cafeteria, press pot, coffee press, or coffee plunger, is a coffee brewing device patented by Italian designer Attilio Calimani in 1929.
A French press works best with coffee of a coarser grind than does a drip brew coffee filter, about the consistency of kosher salt. Finer grounds, when immersed in water, have lower permeability, requiring an excessive amount of force to be applied by hand to lower the plunger and are more likely to seep through or around the perimeter of the press filter and into the coffee. Additionally, finer grounds will tend to over-extract and cause the coffee to taste bitter. Coffee is brewed by placing the ground coffee in the empty beaker and adding hot-between 93â€“96 Â°C (199â€“205 Â°F)-water, in proportions of about 30 g (1.1 oz) of coffee grounds to 500 ml (17 US fl oz) of water, more or less to taste. The brewing time is about two to four minutes. The plunger is pressed to separate the grounds and hold them at the bottom of the beaker. The mesh piston normally does not compress the coffee grounds, as most designs leave a generous space-about 30 mm (1.2 in)-below the piston in its lowest position. If the brewed coffee is allowed to remain in the beaker with the used grounds, the coffee may become astringent and bitter, though this is an effect that some users of the French press consider desirable. It is believed that the optimum time for brewing the coffee is around four minutes, and some consider the coffee spoiled after about 20 minutes. Other approaches, such as cold-brewing, require several hours of contact between the water and the grounds to achieve the desired extraction.
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