RTB-Final Presentation Final

REASON TO BAKE MJ Watford, Cody Deas, Zen Kramer, Taylor Blanton, Chelsea Caraway

Reason to BakeOwner- Elise SampsonBrevard, NCGluten free cookies made from all-natural

ingredientsWant to help employ people with special needs

Project Goals and CriteriaMaintain FreshnessPrevent physical damageMinimize package costEase of packaging in-houseMeet Whole Foods

requirements Eye-grabbing design

Shelf Life

Product Testing for Shelf Life Goal

Extend shelf life as long as possible using packaging

Measured initial water activity and moisture content

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 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 10.00000.10000.20000.30000.40000.50000.60000.7000

Moisture Sorption Isotherm For Ginger Cookies

Water Activityg

wat

er/ g

solid

s 7 d

ay

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

Product Performance Testing

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

Vibration Test Test

30 minutes on ISTA 3A Over-the-road Trailer

spectrum PSD

Results No damage was found

Take Away from Testing Product fragility testing indicated a

secondary package is needed for containment but not protection

Prototyping

Prototype Design Design Process Flow

Retail Audit Group brainstorming Decision to move forward with gift box

design

Prototype Designs

Package Performance Testing

Package Performance Test Plan

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.

Drop Test Procedure

Cookies dropped up to 48”

Results Cookies

experienced 0 failure at 48”

Vibration Test Procedure

Tested using ISTA 3A over-the-road PSD for 30 minutes

Results No damage was

found

Purpose of Testing Ensure package protects

cookies during distribution cycle Truck vibrations Drops from ISTA 3A

18” Stacking strength

Tertiary Package Orientation Dimensions:

10” x 10” x 10” 2 Layers of 9

Packages Inside 7 ECT (B-flute

corrugated)

Branding

Branding (Color Palette)

Palette represents three brand characteristics Homemade, empowerment and unexpected

Previously, palette was maroon and yellow Updated to warm, natural color palette

Graphics for Product Line

Preliminary Cost Analysis

Package SpecificationsPackage 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

Package Price Comparison Original Package

Clamshell: $0.23 Label: $0.32 Total Package:

$0.55

Proposed Package Bag: $0.05 Box: $0.40 Tertiary: $0.03 Total Package: $0.48

Conclusion Delivering on goals

Determined 3 week shelf life Package designed to survive distribution Kept within original budget Easily assembled Eye-grabbing design

Acknowledgements A Big Thank You to The Following People!

Dr. Cooksey, Dr. Kimmel, Erin Synder, Kelsey Byrd, Dr. Batt, Mrs. Marcondes, Michael, Dr. Barron, and everyone at Reason to Bake

Questions?

Potential Pallet Pattern Determined

tertiary fluting ECT=6.48 lb/in CS= 107.71 lbs

Result: B Flute