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