REASON TO BAKE MJ Watford, Cody Deas, Zen Kramer, Taylor

Blanton, Chelsea Caraway

Reason to BakeOwner- Elise Sampson

Brevard, NC

Gluten free cookies made from all-natural ingredients

Want to help employ people with special needs

Company Mission

Effectively contain and

protect product

Unique package to stand

out on the shelf

Project Goals and Criteria

Maintain Freshness

Prevent physical damage

Minimize package cost

Ease of packaging in-house

Meet 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

0.0000

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

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)

Potential Pallet Pattern

Determined

tertiary fluting

ECT=6.48 lb/in

CS= 107.71 lbs

Result: B Flute

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 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

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

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, Dr. Batt,

Mrs. Marcondes, Michael, Dr. Barron, and

everyone at Reason to Bake

Questions?