Nowadays, having a brand with a long history isn’t enough to keep consumer loyalty and capture their spending dollars. From Oscar Mayer rebranding its Lunchables line to KC Masterpiece updating its packaging design, many companies, no matter how long they’ve been around, are making changes to stay current and remain fresh in the minds of consumers, and communicating messages of authenticity through packaging is key, experts agree.
KC Masterpiece was a legendary barbecue sauce brand, invented by Kansas City, Mo., physician and barbecue aficionado Rich Davis in the mid-1970s. Davis built the brand organically as he used the five-ingredient sauce to win competition after competition, and for several years the story of Davis and his simple, winning recipe drove sauce sales.
About a decade after Davis created the sauce, he sold the brand to the Kingsford charcoal division of the Clorox Company, and after a time, the sauce began to lose its luster. (read more…)
It’s one thing to have a corporate food safety program but entirely another to make sure the executive suite is aware of its importance and the rest of the company buys into a food safety culture, experts said at the 2014 Food Safety Summit.
Food safety programs must be well-funded, integrated in all systems and departments, and receive support starting at the CEO level.
For food safety directors, it begins by having an elevator pitch ready at all times to grab the attention of higher-ups.
For Jorge Hernandez, senior VP for Food Safety & Quality Assurance at US Foods, the line is “I’m the one who is keeping you out of jail,” which he used when he met his new CEO for the first time. It got him a meeting with the chief exec a week later, during which he was able to explain everything the company was doing to ensure safety and protect the company from legal liability. (read more…)
As it has historically in lean economic times, pasta came to the rescue for many families during the recession, when tighter budgets brought tougher choices at grocery stores and restaurants. The economy, coupled with consumer leanings towards healthy options and ethnic foods, have shaped pasta trends in both restaurants and on grocery store shelves.
Pasta can run the gamut from indulgent mac and cheese to healthy whole wheat penne, and the pantry staple proved an essential part of recession-era meal planning, but now there are signs that the recovery may have some U.S. consumers spending less on pasta, at least when it comes to cooking it at home.
Overall retail pasta sales declined last year after rising each year during the downturn, according to Euromonitor. During the recession, consumers not only bought more pasta but they switched to private-label brands to keep costs down, the report says. Private-label accounted for 23% of pasta sales last year, and the report predicts that many who made the switch will resist trading back up to higher-priced pastas even as their finances improve. (read more…)