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Packet sample.

This is a video of me completing my packaging sample, as you can see I began to sew starburst packets together individually to create a row of six and then connect four rows of six together to make a square. I really like how this sample looks however, I wouldn’t use this within a garment due to the fragile aspect of the packets being able to rip really easily.

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Packaging sample.

When researching into packing I found it really interesting to actually look at the colourings of some of the packets and recycle them into textile samples. I tried out multiple patterns when looking at sewing my packets together and finally decided on this pattern.

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Packaging.

Packaging was also a big concept when researching into my theme. The packaging on a product helps the customers identify the brand or what exactly the item is for example popcorn is represented through red and white stripes. Furthermore, I really wanted to look into depth about this mainly due to the presentation and bright colours of the packaging but also to find out why this encourages people to buy the confectionary.

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Doughnuts.

The concept of these outcomes has come from looking into different types of confectionary and popular aspects of my theme in general. The inclusion of ‘treats’ in my theme was to create a broader concept and allow myself to look into all types of confectionary and not just sweets themselves.

Inspired by my own primary research I created two small illustrations based off of doughnuts and added colour to each. Illustrating the doughnuts efficiently enabled me to create ideas in how I could use the shapes and silhouettes as future design ideas and this allowed me to create multiple samples inspired by the illustrations and primary imagery.

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Textures.

Sugar is a lot more complex than you might initially think. Depending on the conditions, sugar can create any number of textures, from the chewiness of caramel to the fluffy consistency of a marshmallow depending on how it’s been manipulated to form.

The secret behind candy making lies in the skill of manipulating the inherent size and shape of a sugar crystal which is often known as sucrose. As the compound is heated to different temperatures, it will move through several candy stages until the desired consistency is achieved.

Harvard referencing:

(No date) How sugar transforms into a variety of tasty treats: A short and ... Available at: https://www.washingtonpost.com/lifestyle/kidspost/how-sugar-transforms-into-a-variety-of-tasty-treats-a-short-and-sweet-explanation/2018/10/12/e3b497d2-c8ae-11e8-9b1c-a90f1daae309_story.html (Accessed: 02 March 2024).

The sweet science behind candy textures (no date) Stefanelli’s Candies. Available at: https://www.stefanelliscandies.com/blogs/stefanellis-specialties/the-sweet-science-behind-candy-textures (Accessed: 02 March 2024).

USA, L. (2023) The science of candy textures: How candy production equipment influences flavor sensation and..., Medium. Available at: https://medium.com/@latiniusa/the-science-of-candy-textures-how-candy-production-equipment-influences-flavor-sensation-and-ec5ea1090e5b (Accessed: 02 March 2024).

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Tooth Decay.

Sugar is like a magnet for bad bacteria especially in the mouth. The two destructive bacteria’s found in the mouth are Streptococcus mutans and Streptococcus sorbrinus. Both of which feed on the sugar you eat and form dental plaque, which is a sticky, colorless film that forms on the surface of the teeth If the plaque is not washed away by saliva or brushing your teeth, the environment in the mouth becomes more acidic and cavities may start to form. This is why when the pH of plaque drops below normal, or less than 5.5, the acidity start to dissolve minerals and destroy the tooth’s enamel and In the process, small holes or erosions will form. Over time, they will become larger, until one large hole or cavity appears.

Harvard referencing:

(No date) Effects of sugar on teeth | colgate®. Available at: https://www.colgate.com/en-gb/oral-health/cavities/what-are-the-effects-of-sugar-on-teeth (Accessed: 02 March 2024).

Sugars and dental caries (no date) World Health Organization. Available at: https://www.who.int/news-room/fact-sheets/detail/sugars-and-dental-caries (Accessed: 02 March 2024).

Tan, V. (2017) How sugar causes cavities and Destroys your teeth, Healthline. Available at: https://www.healthline.com/nutrition/how-sugar-destroys-teeth (Accessed: 02 March 2024).

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Textile samples.

This sample was inspired by the colour pallet of my mood-board. An overview of my collection is showcased throughout this mood-board and this is why I found it important to represent this through a textile piece. Weaving is a new skill to me however I felt the overall outcome was of good quality and represented the colour pallet of my theme really well.

To create this sample I individually cut different fabrics and decorative threads in the colours of my theme which then lead me to weave the fabric between bits of thread (under and over) to create a pattern and texture to my colour wheel.

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Mood board.

Here is my secondary mood board inspired by my theme. Initially taking inspiration from My Pinterest board that I had developed for my theme I was keen to present this within my sketchbook to showcase different components of my theme while allowing myself to gain a colour pallet and feel on what’s about to come throughout my sketchbook.

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Primary illustrations.

I wanted to represent the textures of the ice cream and the wafer cone by using a realism technique within my illustration. I don’t tend to be confident in drawing realistic illustrations as it’s not really a style I have experience in however, I wanted to try different shading techniques to symbolise the patterns and details within the ice cream which I’m not usually familiar with. The inclusion of the realism has really inspired my creativity through aspects of the ice cream I wouldn’t normally look at and has enabled me to look into different components of the object that not many people would look into.

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Development of primary illustrations.

Also inspired by my own primary research I decided to look into ice cream. Texture was a big aspect when I was researching different ‘sweets and treats’ and this was due to wanting to represent these textures and patterns within my textiles.

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Sugar addiction.

Some people use sugary foods in ways that aren't healthy which can cause addictions, even though it may not be an actual addiction. Although not generally considered as serious as many other addictions, sugar addiction can cause a number of severe health effects if corrective measures are not taken. From cupcakes to sweets sugar is found in many foods and is almost impossible to avoid. Emotional or psychological dependence on sugary foods and drinks, also known as sugar addiction, is a very real cause for concern among health officials. Processed foods and refined grains create additional sugar in the body once the body metabolizes the food. Sugar in moderation is not usually harmful; however, many overdo it and become addicted.

Sugar consumption can create a short-term high and a spark of energy in the body. Some studies have suggested that sugar is as addictive as Cocaine. People often enjoy the dopamine release that sugar brings. But due to the addictive nature of sugar, long-term health effects like obesity and diabetes are a risk of sugar overindulgence. Similar to other compulsions or behavioral addictions, sugar addiction is a special risk for people with low moods, anxiety, and stress.

Harvard referencing:

British Heart Foundation (no date) Can I be addicted to sugar?, BHF. Available at: https://www.bhf.org.uk/informationsupport/heart-matters-magazine/nutrition/ask-the-expert/addicted-to-sugar#:~:text=In%20reality%2C%20while%20we%20might,feeding%20studies%20conducted%20in%20animals. (Accessed: 01 March 2024).

Sugar addiction (2024a) Addiction Center. Available at: https://www.addictioncenter.com/drugs/sugar-addiction/ (Accessed: 01 March 2024).

Sugar addiction (2024b) Addiction Center. Available at: https://www.addictioncenter.com/drugs/sugar-addiction/ (Accessed: 01 March 2024).

Sugar addiction facts: Cravings, Hidden Sugar, and more (no date) WebMD. Available at: https://www.webmd.com/diet/ss/slideshow-sugar-addiction (Accessed: 01 March 2024).

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Science x sweets.

Sour confectionery has been a popular treat for decades, and it's not hard to see why. The tangy, acidic flavor is unlike anything else, and it can be addicting for some people. But it’s often asked what exactly makes it sour?

The answer lies in the ingredients used to make sour candy. From citric acid to tartaric acid, there are several components that give the confectionery that unmistakable sour flavor.

Sour candy works by using a combination of acids, sugar, and food additives to create the iconic sour flavor. Acids like citric acid and tartaric acid are commonly used in sour candy recipes. Acid yields hydrogen ions when they come into contact with saliva in our mouths. These hydrogen ions stimulate specific taste bud receptors on our tongues, triggering a sour taste sensation. In addition to those mentioned above, food additives such as malic acid can be added to enhance the sourness of the finished product. Finally, a small amount of baking soda is usually included in the recipe to neutralize any excess acidity and give it a smooth finish.

When it comes to the candy-making process, sour candies require a few extra steps compared to regular candies. The ingredients need to be carefully mixed and heated at precise temperatures in order to achieve the perfect balance of sweetness and tartness. It's got to be just right in order to correctly stimulate those tastebuds. The role of taste buds in the sourness of candy cannot be underestimated. Our sense of taste is a complex system that involves these lovely taste buds, located on our tongues and in the linings of our mouths and throats.

Harvard referencing:

Aufmann, E. (no date) What really makes sour candy sour, GetSuckered.com. Available at: https://getsuckered.com/blogs/test-recipe-page/what-really-makes-sour-candy-sour (Accessed: 01 March 2024).

CandyStore.com (2023) What makes sour candy sour?, CandyStore.com. Available at: https://www.candystore.com/blogs/facts-trivia/what-makes-sour-candy-sour (Accessed: 01 March 2024).

The chemistry behind extremely sour candy (2017) YouTube. Available at: https://m.youtube.com/watch?v=_2GGym18X-4 (Accessed: 01 March 2024).

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Childhood and sweets.

Confectionery and childhood memories interlock well mainly due to the fact that food memories are often associated to the moment of the time of the money. For example birthday parties, when you think of a birthday party from your childhood sweets, cakes and fun is usually encoded within the experience of the birthday party. When thinking back to these memories emotions are triggered which creates a stronger memory valuation of the experience.

A 2014 study found a direct link between the region of the brain responsible for taste memory and the area responsible for encoding the time and place we experienced the taste. Additionally, that taste is associated with memories of being in a location where something positive or negative happened. For instance, a bite of a cupcake can take you right back to a birthday party, because you have happy memories associated with them. Similarly, cookie could transport you to your grandma's well-stocked cookie jar.

Harvard referencing:

Locker, M. (2022) The reason why taste and memory are so connected, Southern Living. Available at: https://www.southernliving.com/healthy-living/mind-body/taste-and-memory (Accessed: 01 March 2024).

Why do our childhood food memories have such a powerful effect on our emotions? (no date) Quora. Available at: https://www.quora.com/Why-do-our-childhood-food-memories-have-such-a-powerful-effect-on-our-emotions (Accessed: 01 March 2024).

Zaraysky, S. (2022) Why food memories are so powerful, BBC News. Available at: https://www.bbc.com/travel/article/20190826-why-food-memories-are-so-powerful (Accessed: 01 March 2024).

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Science behind the sweets.

Candy/ sweet making is not just an art; it's a science as Each candy represents a precise balance of ingredients and chemical reactions to create the perfect flavor, texture, and appearance.

At the heart of candy-making is sugar. The type, quantity, and crystalline structure of sugar used significantly impact a candy's taste and texture.

Candy-making is a temperature sensitive process and the way sugar is heated and cooled can result in a variety of sweets, from hard candies to gooey caramels. Sweet makers manipulate sugar crystals to achieve the desired texture. Different crystal sizes and shapes create the familiar structures found in fudges, toffees, and brittles.

Many sweets rely on the acid-base reactions for their unique flavours. Emulsifiers like lecithin are used to blend ingredients that wouldn't naturally mix, creating the creamy textures in products like chocolate and fudge.

Harvard referencing:

(No date a) NHS choices. Available at: https://www.nhs.uk/live-well/eat-well/food-types/how-does-sugar-in-our-diet-affect-our-health/#:~:text=Adults%20should%20have%20no%20more,day%20(5%20sugar%20cubes). (Accessed: 18 February 2024).

(No date b).

Candy (2024) Encyclopædia Britannica. Available at: https://www.britannica.com/topic/candy-food (Accessed: 18 February 2024).

Chen, T. (2023) Sweet Science: The fascinating chemistry behind candy making, LinkedIn. Available at: https://www.linkedin.com/pulse/sweet-science-fascinating-chemistry-behind-candy-making-tony-chen#:~:text=At%20the%20heart%20of%20candy,a%20candy’s%20taste%20and%20texture.&text=Candy%2Dmaking%20is%20a%20temperature,hard%20candies%20to%20gooey%20caramels. (Accessed: 18 February 2024).

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What’s the recommended Sugar intake ?

The government recommendation for the amount of sugar each individual should have each day consists of:

Adults should have no more than 30g of free sugars a day, (roughly equivalent to 7 sugar cubes).

Children aged 7 to 10 should have no more than 24g of free sugars a day (6 sugar cubes).

Children aged 4 to 6 should have no more than 19g of free sugars a day (5 sugar cubes).

Although, there's no guideline limit for children under the age of 4, but it's recommended they avoid sugar-sweetened drinks and food with sugar added to it.

Free sugars are found in foods such as sweets, cakes, biscuits, chocolate, and some fizzy drinks and juice drinks. These are the sugary foods we should cut down on. For example, a can of cola can have as much as 9 cubes of sugar – more than the recommended daily limit for adults. Sugars also occur naturally in foods such as fruit, vegetables and milk, but we do not need to cut down on these types of sugars. Be aware that these are included along with free sugars in the "total sugars" figure that you'll see on food labels.

Harvard referencing:

(No date a) NHS choices. Available at: https://www.nhs.uk/live-well/eat-well/food-types/how-does-sugar-in-our-diet-affect-our-health/#:~:text=Adults%20should%20have%20no%20more,day%20(5%20sugar%20cubes). (Accessed: 18 February 2024).

(No date b).

Candy (2024) Encyclopædia Britannica. Available at: https://www.britannica.com/topic/candy-food (Accessed: 18 February 2024).

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Gelatine.

Gelatin is a protein made by boiling skin, tendons, ligaments, and/or bones with water. It is usually from cows or pigs making it unavailable to those of specific dietary requirements. Gelatin is used as a thickener for fruit gelatins and puddings (such as Jelly), in sweets, marshmallows, cakes and ice cream.

Harvard referencing:

Bosch, L. ten (2019) How gummy candies are made (shocking!), FOOD MATTERS®. Available at: https://www.foodmatters.com/article/how-gummy-candies-are-made-shocking (Accessed: 18 February 2024).

Candy (2024) Encyclopædia Britannica. Available at: https://www.britannica.com/topic/candy-food (Accessed: 18 February 2024).

Gelatine (no date) BBC Good Food. Available at: https://www.bbcgoodfood.com/glossary/gelatine-glossary (Accessed: 18 February 2024).

What is gelatin made of? (2022) PETA. Available at: https://www.peta.org/about-peta/faq/what-is-gelatin-made-of/ (Accessed: 18 February 2024).

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The manufacturing of nougat.

Although the consistency of nougat is similar to caramels, nougats usually do not contain milk. They are aerated by vigorously mixing a solution of egg albumin or other similar protein into boiled syrup; a less sticky product is obtained by mixing in some vegetable fat. . Milk and soy proteins are also used in making aerated confections, generally as partial replacements for egg. Like caramel, nougat may be made in a variety of textures and can be extruded. Soft, well-aerated nougats have become a very popular sweet, particularly as chocolate-covered bars. In some countries soft nougats are known as nougatine.

Gelatin is also used to produce a nougat with chewy texture. Hard nougat has a moisture content of 5 to 7 percent; in soft nougats it may be as high as 9 to 10 percent. The usual procedure of manufacture is first to make a “frappé,” which is prepared by dissolving egg whites in water, mixing with syrup, and whipping to a light foam. A separate batch of syrup consisting of sugar and corn syrup is boiled to between 135 and 140 °C (275 and 285 °F), depending on the texture desired, then beaten vigorously with the frappe.

Harvard referencing:

Bosch, L. ten (2019) How gummy candies are made (shocking!), FOOD MATTERS®. Available at: https://www.foodmatters.com/article/how-gummy-candies-are-made-shocking (Accessed: 18 February 2024).

Candy (2024) Encyclopædia Britannica. Available at: https://www.britannica.com/topic/candy-food (Accessed: 18 February 2024).

Considered (2021) Sweets through time: A brief history of sweeties, Swizzels. Available at: https://swizzels.com/blog/sweets-through-time-a-brief-history-of-sweeties/ (Accessed: 18 February 2024).

History of sweets: Find out more: Sweet and nostalgic (no date) Sweet and Nostalgic Ltd. Available at: https://www.sweetandnostalgic.co.uk/history-of-sweets-4-w.asp# (Accessed: 18 February 2024).

The sweet history of sweets (no date) Sweet History - Who Invented Sweets. Available at: http://www.candyhistory.net/candy-origin/sweet-history/ (Accessed: 18 February 2024).