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?
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