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Rejuvenating nostalgic brands

When a product is entrenched in the cultural history, revitalizing the brand can be a balancing act between rejuvenation and sacrilege.

Market View: Build brands, don’t kill them

If your brand strength is based primarily on consumers waiting for a price promotion, you have reached the beginning of the end.

Extending brand equity to foodservice

Why sell a commodity ingredient to foodservice clients when you can provide an ask-for brand that differentiates the restaurant, too?

Toops Scoops: How the future looks for branding and marketing

Watch, listen and intuit so your brand remains relevant long-term.

Tips for sustaining nostalgic brands

Food Processors provide tips on how to sustain nostalgic brands.

Market View: Robbing Peter to pay Paul

The road to new products is paved with line extensions

Store brands ring up $5.4 billion in sales increases

Sales of store brand products across the major U.S. retailing channels last year increased by $5.4 billion versus the prior year to reach a new all-time high of...

Note to Marketing: Careful Branding

Manufacturers and retailers should focus on incorporating good content into their products and not overly promote on the basis of superfood branding.

Top Selling New Food Products of 2008

The new "kids" on the block: top-selling new products of 2008 focused on convenience, steaming technologies, full flavor and fewer calories, according to IRI’s...

The perfect demographic

Demographic segmentation, the time-tested tool of mass media advertisers, is becoming a more common packaging strategy as food companies develop line extensions to...

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