Consumers have responded as hoped. Since the product's introduction in 2002, Snack Stacks have been the fastest growing segment of the Pringles portfolio within North America, according to the company.
O'Rourke reports consumer response to the product has "exceeded our expectations. It has elicited an unbelievable consumer response and amazing feedback" in consumer panels and through verbatims on the company's toll-free consumer line.
Boxing premium wine
Corbett Canyon Vineyards (www.corbettcanyon.com), San Luis Obisbo, Calif., took a bold step when it began packaging its premium, vintage-dated, varietal wines in a 3-liter bag-in-box "cask" in 2003. The company currently sells chardonnay, merlot, pinot grigio, white zinfandel, shiraz and cabernet sauvignon in the cask as well as in 750-ml and 1.5-liter bottles.
Although bag-in-box wine has historically suffered from a poor reputation in the U.S., that perception is fading as more premium wines move into box packaging. Corbett Canyon was one of the first major U.S. producers of premium wine to get on board with the cask.
|"Packaging innovation that guarantees wine freshness is a key differentiator for Corbett Canyon," says Laurie Jones, adding that the cask has driven significant sales growth.
The cask's spigot, bag and box are less expensive than corks, glass bottles and labels, and the boxes offer lower distribution costs. Therefore, Corbett Canyon can market the same premium wine in casks that it sells in bottles — at a third of the bottled cost. The cost of wine in the cask works out to $2.50 per 750 milliliters.
In addition, the cask offers much longer shelf life than bottles after opening. The company offers consumers "The Corbett Canyon Cask Freshness Guarantee," which states the last glass of wine in the cask will be as fresh as the first glass, for up to six weeks. This feature is attractive to drinkers who resist opening a bottle of wine because they only want a glass or two every once in a while.
The cask's extended freshness is possible because the package structure protects the wine from oxidation. The package's SmartTap spigot, which Corbett Canyon developed and patented, was designed to provide an oxygen barrier. In addition, the flexible bag inside the box collapses as wine is drawn out. This also prevents air from getting in.
"Packaging innovation that guarantees wine freshness is a key differentiator for Corbett Canyon. We have witnessed tremendous growth in the 3-liter cask segment with Corbett Canyon both domestically and internationally," says Laurie Jones, Corbett Canyon spokeswoman.
She credits Corbett's outstanding performance with playing "a critical role" in a recent honor for The Wine Group, Corbett Canyon's parent company: The Wine Group was lauded as Winery of the Year at the 2005 Unified Wine and Grape Symposium, the largest wine and grape trade show in North America.
Consumers have responded enthusiastically to Corbett Canyon's bag-in-box package, which is still a somewhat unusual packaging choice for premium wine in the U.S. According to the company, it sold more than 1 million glasses of wine in the cask package in the first eight months after the package's launch.
Birds Eye launches steam-and-serve
In the case of StarKist, Pringles and Corbett Canyon, a new package structure did all the heavy lifting in enhancing consumers' relationship with the product. The product itself didn't change at all. In other instances, a new package works with a reformulated product to bring the brand greater relevance.
Birds Eye Foods (www.birdseyefoods.com), Rochester, N.Y., currently is in test market with its new Birds Eye Steam and Serve products. These are frozen vegetables in sauce, packaged in a steam-and-serve package. In contrast to conventional boxes or pillow packs of frozen vegetables, the 10-ounce Birds Eye Steam and Serve tray goes directly from freezer to microwave to dish.
The primary package is a polypropylene tray sealed with a proprietary lidding film that vents the steam created during microwave cooking. The consumer does not need to peel or pierce the film before placing the tray in the microwave oven; the steam automatically escapes through a venting membrane incorporated in the transparent lid stock. The vegetables cook in six minutes.
|Birds Eye's new package was developed for optimal flavor delivery, explains Dave Hogberg. "Our strategy is to make it easier and more enjoyable for consumers to eat more vegetables... That's what our steam-and-serve package does."
"The introduction of Birds Eye Steam and Serve is part of an overall strategy to re-engage the consumer in the frozen vegetable category and Birds Eye brand. It does so by delivering tangible benefits of exceptional taste and convenience in a very innovative package," says Dave Hogberg, executive vice president-sales, marketing and business development at Birds Eye Foods.
The company began limited distribution of the product in New York and Pennsylvania last fall and plans to expand distribution in September 2005. Birds Eye Steam and Serve comes in six varieties: Beans with a Twist, Asian Vegetables with Roasted Cashews, Spring Vegetables in Citrus Sauce, Italian Herb Harvest Vegetables, Thanksgiving Carrots and Cranberries, and Lemon Pepper Vegetables.
Instead of developing the product and packaging the conventional way -- by having its food technologists develop a new product and later creating an appropriate package for the product -- Birds Eye took a different tack with the Steam and Serve line. The company developed the steamer-package concept first, then gave the package to its executive chef with the assignment of developing recipes that would work well with the package.
The goal was "optimal flavor delivery," says Hogberg. "All elements of the food, packaging and presentation were unified behind the simple concept of delivering chef-inspired, sauced vegetables in a unique steam-and-serve package."
He adds, "Our strategy is to make it easier and more enjoyable for consumers to eat more vegetables, and the way to do that is by providing something that delivers a much better eating experience. That's what our steam-and-serve package does."
Clarence Birdseye, who pioneered quick freezing for food in the 1920s, would be gratified both by the new technology and by how it puts a new spin on his namesake brand.
|NOTE TO PLANT OPS
For Procter and Gamble, designing a thermoformed cup that would protect Pringles Snack Stacks crisps was essential. Unbroken potato crisps represent an important part of Pringles' brand equity. Breakage is not acceptable.
Thus, the company designed a saddle-shaped cup that cradles the nested crisps and prevents them from breaking. The next step was creating a mold for its suppliers' thermoforming equipment.
For this phase of package development, Procter and Gamble developed a cup delivery team that included its own product development managers as well as representatives from its two cup vendors and from the mold makers that supply those vendors.
The cup vendors are Winpak Ltd., Winnipeg, Manitoba, which thermoforms the cups at its South Chicago Heights, Ill., plant. Winpak also is the lidding converter for the cups. The other Snack Stacks cup supplier is Printpack Inc., Atlanta. All members of the cup delivery team worked collaboratively, sharing non-competitive and non-proprietary information to create the mold Winpak and Printpack use today.