Influence of Shape of the Cap with a Spout on Leftover Amounts of Sesame Dressing and Medium-thick Sauce

Abstract

Commercial foods are packaged in containers of various shapes and materials, and packaging design plays a crucial role in minimizing food waste, as container shape and structure significantly affect the amount of leftovers. To optimize packaging and reduce waste, it is essential to examine how container design influences the remaining content. Therefore, in this study, we compared three sesame dressing bottles and three medium-thick sauce bottles with different shapes, measuring the percentage of leftover content, spout dimensions, and the flow and viscoelastic properties of the condiments. We found that leftover percentages might be affected by the shape of the cap with a spout, with estimated annual losses reaching approximately 79 million bottles (380 mL) of sesame dressing and 5 million bottles (500 mL) of medium-thick sauce. These findings provide insights into optimizing the spout design and bottle shape to reduce food loss, contributing to both environmental sustainability and improved efficiency in food consumption.