rtb-final presentation final new copy
TRANSCRIPT
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REASON TO BAKE MJ Watford, Cody Deas, Zen Kramer, Taylor
Blanton, Chelsea Caraway
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Reason to BakeOwner- Elise Sampson
Brevard, NC
Gluten free cookies made from all-natural ingredients
Want to help employ people with special needs
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Company Mission
Effectively contain and
protect product
Unique package to stand
out on the shelf
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Project Goals and Criteria
Maintain Freshness
Prevent physical damage
Minimize package cost
Ease of packaging in-house
Meet Whole Foods requirements
Eye-grabbing design
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Shelf Life
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Product Testing for Shelf Life
Goal
Extend shelf life as
long as possible
using packaging
Measured initial
water activity and
moisture content
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Product Testing for Shelf Life
Shelf Life Study
12 Panelists
Rated cookies based
on odor, flavor,
texture, degree of
liking and would
purchase product
Determined the shelf
life was 3 weeks
Moisture Sorption
Isotherm
0.0000
0.1000
0.2000
0.3000
0.4000
0.5000
0.6000
0.7000
0 0.2 0.4 0.6 0.8 1g
wat
er/
gso
lids
7 d
ayWater Activity
Moisture Sorption Isotherm For Ginger Cookies
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Take Away from Testing
Packaging cannot extend the shelf life
Chemistry of the cookie determines shelf life
Primary Package
PP film with a heat sealable layer
Based on cost, clarity, and sealability
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Product Performance Testing
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Drop Test
Test 1
Based from ISTA 3A
8 drops from 18” for
each orientation
No Breakage
Test 2
Tested to failure
Found breakage at 48”
8 x 1
2 x 4
4 x 2
1 x 8
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Vibration Test
Test
30 minutes on ISTA 3A
Over-the-road Trailer
spectrum PSD
Results
No damage was found
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Take Away from Testing
Product fragility testing indicated a
secondary package is needed for
containment but not protection
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Prototyping
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Prototype Design
Design Process Flow
Retail Audit
Group brainstorming
Decision to move forward with gift box design
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Prototype Designs
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Package Performance Testing
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Package Performance Test Plan
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Compression Test
Results
Horizontal (Side) Compression Strength
95.83 lbs
Vertical Compression Strength
136.4 lbs
Chose 2 double stacks of packages in order to replicate stacking
orientation within tertiary container.
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Drop Test
Procedure
Cookies dropped up
to 48”
Results
Cookies
experienced 0
failure at 48”
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Vibration Test
Procedure
Tested using ISTA
3A over-the-road
PSD for 30 minutes
Results
No damage was
found
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Purpose of Testing
Ensure package protects
cookies during distribution
cycle
Truck vibrations
Drops from ISTA 3A 18”
Stacking strength
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Tertiary Package Orientation
Dimensions:
10” x 10” x 10”
2 Layers of 9
Packages Inside
7 ECT (B-flute
corrugated)
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Potential Pallet Pattern
Determined
tertiary fluting
ECT=6.48 lb/in
CS= 107.71 lbs
Result: B Flute
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Branding
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Branding (Color Palette)
Palette represents three brand characteristics
Homemade, empowerment and unexpected
Previously, palette was maroon and yellow
Updated to warm, natural color palette
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Graphics for Product Line
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Preliminary Cost Analysis
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Package Specifications
Package Material Potential Supplier Price
Primary PP gusseted pouch with
heat sealable layer
Uline $0.05 ea
Secondary Box: clay coated news
back
Oak Hills Carton Co. $0.40 ea
Tertiary B-flute corrugated shipper Uline $0.48
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Package Price Comparison
Original Package
Clamshell: $0.20
Label: $0.25
Total Package: $0.55
Proposed Package
Bag: $0.05
Box: $0.40
Tertiary: $0.03
Total Package: $0.48
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Conclusion
Delivering on goals
Determined 3 week shelf life
Package designed to survive distribution
Kept within original budget
Easily assembled
Eye-grabbing design
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Acknowledgements
A Big Thank You to The Following People!
Dr. Cooksey, Dr. Kimmel, Erin Synder, Dr. Batt,
Mrs. Marcondes, Michael, Dr. Barron, and
everyone at Reason to Bake
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Questions?