Chewing Gum Consultant

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Wrigley case study 27/03/2017

Filed under: Market & Fairs — Joan Mestres @ 4:12 PM
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I found this interesting article about how Wrigley started and developed. It is written more from the point of view of business strategy, rather than “chewing gum” itself, but I think it is well written and wanted to share it with you:

 

http://yourstory.com/2016/03/wrigley-case-study/

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Simply Gum (and Wrigley). 23/03/2017

Filed under: Market & Fairs — Joan Mestres @ 3:58 PM
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Today I wanted to “replicate” an interview with the CEO of SIMPLY GUM, from the USA, which has been published by www.confectionerynews.com (see link to the article).

Mr Caron Proschan declares his intention to compete for shelf space with Wrigley. When it comes to the issue of shelf space, I cannot avoid to tell you how frustrating it is for us, people at the technical (R&D and production) side of the chain, to see that all our efforts in developing a great product, with right the flavor profile that we want, the packaging that appeals the most, the shape, size and appearance that has been stated in the definition of the product, do not lead to a successful sales record because of the wrong positioning at the sales point. This parameter is so important (and so difficult to obtain) that we might think that all the other are insignificant.

I leave you with the article by Douglas Yu, although I do not agree compeltely with all what is mentioned there… but that would be too long to discuss here…

 

Wrigley vs. Perfetti 19/11/2014

Filed under: Market & Fairs — Joan Mestres @ 5:21 PM
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I copy here the link to the news published to day in www.confectionerynews.com about the legal battle between Wrigley and Perfetti over the “WTF” trademark.

Wrigley considers that “WTF” can somehow overlap or coincide with their well-known brand “Winterfresh”. I have no other news about this issue other than the one appeared in this article, so I better just invite you to read it here

 

Degradable chewing gum 04/04/2014

Filed under: Research — Joan Mestres @ 9:03 AM
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More news on this interesting topic have been published by confectionery news.com (see link).

Wrigley has filed a patent describing a new degradable gum. The way this is achieved is by formulating the gum base with “block polymers”. The company claims that the resulting product is more easily removed from surfaces such as sidewalks (in 20 seconds a high pressure hot water jet can remove more than 80% of the material)

According to wikipedia:

“Block copolymers comprise two or more homopolymer subunits linked by covalent bonds (4). The union of the homopolymer subunits may require an intermediate non-repeating subunit, known as a junction block. Block copolymers with two or three distinct blocks are called diblock copolymers and triblock copolymers, respectively.”

In this particular patent, the company uses polymers of at least 4 blocks composed of at east 2 different monomer systems.

The articles from confectionerynews.com mentions as well other companies that presented progresses on this controversial field of the chewing gum business (Mondelez, Revolymer, TNO, RSSL,  GumLink, Fertin Pharma, University College Cork) . I also posted in the past about those patents and inventions.

 

 

Cooling agent for chewing gum 24/07/2013

Filed under: Research — Joan Mestres @ 10:49 AM
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Mint is by far the most popular flavor for chewing gum around the world. When we check the lists of top flavors in each country published by market research companies (e.g. Euromonitor), we always find peppermint, spearmint, mint, or other variations of the theme under local names (such as chlorophyl, hierbabuena, …) at the top of the list.

Mint  brings this refreshing feeling that many consumers are looking for in a gum. Breath freshening is one of the main purposes for the consumers to use gum. When dealing with breath freshening, we have to consider not only the mint flavor but also some “cooling” agents that go with the flavor. Menthol is probably the most traditional, but it brings some bitter aftertaste and has to be very well balanced in the formulation. Other ingredients are WS3 or WS5, but recently Wrigley has patented a new ingredient that serves this purpose. This has been published by Confectionerynews here, and the inventor claims that this ingredients has less disadvantages compared to previous ones. It can be combined with other ingredients or used in the coating of the gum.

This is one more step that main players (gum producers, flavour suppliers,…) take in the direction to provide cooling/freshness to the consumer without adverse effects. I like when I see the industry moving forward and developing better, new products!

 

Wrigley and Mondelez cuts 12/06/2013

Filed under: Market & Fairs — Joan Mestres @ 5:10 PM
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I reproduce here two articles published by Oliver Nieburg in “confectionerynews.com”

Some days ago we learnt that Wrigley France is going to cut 207 jobs in the Biesheim factory. The production of pellets (dragées) will be transferred to another plant. The production of sticks and tabs (for France and for the European market) will remain. The company plans to build an “European Gum Base and Soft Gum Center of Excellence” in that French town located next to Strasburg and the German border.

Wrigley France article

Today the news are that Mondelez closes the factories in Lebanon and Morocco. It has not been announced which factories will absorb that production.While 105 employees are affected by the closure in Lebanon, the staff in Morocco (43) will be offered a position in other Kraft or Mondelez business units (beverage or biscuits).

Mondelez Lebanon and Morocco article

Both decisions originate from a slow sales performance in those areas. For instance, the production in Wrigley France dropped 33% since 2007. This is directly related to the economic situation in Europe.

 

Caffeine gum 13/03/2013

Filed under: New product — Joan Mestres @ 5:45 PM
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As you know, I have a special interest on functional chewing gums. The industry is venturing more and more into this field (basically driven by juicy margins) and every time I get news about one of these products I like to share it with you.

Today I read in Confectionerynews.com an article informing that Wrigley is planning to launch a gum with caffeine. It will be branded “Alert energy” and follow the path of energy drinks and the like. The product will contain 40mg of caffeine per piece, which is about half of the content of a cup of coffee (I wonder what size of coffee cup is considered a standard “cup”, but that’s another issue…). However the article points out potential problems from having this product consumed by children or teenagers. The article also reviews a number of chewing gums that are currently present in the market which also contain caffeine. Really interesting! Please have a look to this link:

Caffeinated Gum by Wrigley – confectionerynews.com