Think colour can't
Consider the phenomenal success Heinz E-Z Squirt Blastin’ Green Ketchup has had in the supermarket. More than 10 million
bottles were sold in the first seven months following its introduction with factories working 24 hours a day, seven days a
week to keep up with demand.make a difference? ![]() |
Why Not Colourize! Why Colour Matters
1.) Colour increases memory.
If a picture is worth a thousand words, a picture with natural colours may be worth a million words, memory-wise.
Psychologists have documented that “living colour” does more to appeal to the senses. It also boosts memory for scenes in the
natural world by hanging an extra “tag” on the data on visual scenes, colour helps us to process and store images more
effectively than colourless (black and white) scenes, and as a result, to remember them better, too.
Source: The Journal of Experimental Psychology: Learning, Memory, and Cognition, American Psychological Association (APA) May 2002 issue 2.) Colour increases brand recognition up to 80%.
Source: University of Loyola, Maryland study
3.) Ads in colour are read 42% more often than ads in black and white.
Source: Color for Impact, Jan V. White, Strathmore Press, 1997
4.) Colour improves …
… Learning from 55 to 78 percent
(Source: Modern Office Technology, July 1989, pp. 98-102)… Readership by 40 percent
(Source: Marketing Communications, David Embry, October 1984)… Comprehension by 73 percent
(Source: Successful Meetings, The Power of Color, Virginia Johnson, June 1992, pp. 87-90)
5.) Just think about this:
The Color Marketing Group (CMG) www.colormarketing.org, is a not-for-profit association of over 1100 colour designers that are
involved in the use of colour as it applies to the profitable marketing of goods and services. CMG provides a forum for the
exchange of non-competitive information on all phases of colour marketing; trends and combinations; design influences; and
marketing and sales. CMG members are highly qualified colour designers who interpret, create, forecast, and select colours in
order to enhance function, salability, and/or quality of a product.
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