Showing posts with label Noodles. Show all posts

26.1.21

Kraft | Heinz | Draw Ketchup

We anonymously asked people all over the world to “draw ketchup.” The result? They all drew Heinz.

Idea by: Agency Rethink -Canada.

#Heinz

Total and ultimate brand building is when your product is synonymous with the category. When you become the industry not only one of the top of mind brands.

4.8.11

TVC Indomie Ramadhan 1432 H

1.8.11

Taipei City, Taiwan: Beef Noodle Soup

One of my best noodle experiences ever at this Taiwanese Beef Noodle Soup shop tucked away in Ximending, a poppin’ trendy shopping area in Taipei City. The Beef Noodle restaurant was actually on the outskirts of all the action so it was a little hard to find, especially because the only information I had was the name of the restaurant, written in chinese, on a piece of note paper. A challenging find as I can’t read Chinese. Challenging but not achievable! When the restaurant was finally in sight, I still wasn’t that sure I had found it. I had to ask a couple of people before I finally decided that this was it. Not the usual set up that I’m used to in the states.
The outdoor kitchen is in the front facing the street.

Dining area da back. Ho Holey ah.

PALDO Bibim Men Korean Spicy Flavor

These are pretty awesome! Sweet, savory, garlicky, spicy and cold! Garnished with honey smoked turkey, organic pea shoots, some jalapeno & a perfectly cooked egg! What an awesome meal. Yummy! Yummy!

DOLL Instant Noodle Pickled Vegetable Flavor August 1st, 2011

Very salty and actually tasted like pickled cabbage. I enjoyed the texture of the noodles as they were nice and round and slurpy.

20.2.10

Campbell Soup Co.|Neuromarketing

Soup is a product you probably don’t lust for. Sure, a hot bowl of soup is nice after a chilly job of shoveling snow out of the driveway, but rarely is it more than an afterthought, or a quick prelude to a more interesting main course. If you are Campbell Soup Co., though, you DO spend a lot of time thinking about soup. And, as detailed by the Wall Street Journal, they want to understand YOUR hidden feelings about soup to improve their packaging:

Campbell’s marketers were stymied by several problems. First, consumers just didn’t think much about soup, making meaningful market research difficult. Furthermore, they found that traditional market research techniques like asking about ad recall and intent to purchase seemed to correlate poorly with actual buyer behavior. (That shouldn’t come as a shock to regular Neuromarketingreaders.) So, they turned to neuromarketing and biometric research:

By 2008 Mr. Woodard settled on the biometric tools combined with a different type of deep interview to more accurately gauge which consumer communications worked better. Campbell then hired Innerscope Research Inc., a Boston company that measures bodily responses, and other firms to help conduct research.
To be sure, neuromarketing techniques have their doubters. And biometrics tell only if a person reacted to something, not whether they liked or disliked something, and sample sizes tend to be small.
Carl Marci, an Innerscope founder, says his tools can’ t pinpoint what emotions a person feels. But if all the biological metrics move simultaneously in the same direction, the subject is likely to be emotionally engaging with something. [From The Wall Street Journal - The Emotional Quotient of Soup Shopping by Ilan Brat.]

Campbell knew that people actually had a warm emotional feeling about their products. (When you were sick or cold, your mother fed you soup, right? Maybe even Campbell’s soup.) But biometric monitoring showed that this warmth faded in the supermarket soup aisle when the consumer was confronted with a wall of nearly identical red and white cans. So, Campbell started evaluating a series of design changes while monitoring how consumers responded to them.

Based on their biometric testing, Campbell will soon begin rolling out new displays and packaging to try to connect better with customers’ emotions. Key characteristics are:

Different color packaging for different lines of soups.
A smaller logo.
Spoons won’t be pictured.
Soup pictures will be more vibrant and “steamy.”

Hats off to the Wall Street Journal and reporter Ilan Brat for getting Campbell to go on record for this interesting story that documents the failure of traditional market research and how biometric techniques were used to make specific marketing changes. We hope there’s a follow-up story in a year or so to document the effects of the new displays and packaging.

Beginning this summer and into next year, consumers shopping at grocery stores will encounter a new experience in the soup isle. The Campbell Soup Co. has put the focus on selling more of its condensed soups in the U.S. by redefining the shopping experience, enhancing quality, offering healthier choices, refreshing packaging and launching new marketing initiatives.

The company spent months listening to consumers, photographing its various soups to visually define the ultimate comfort moment when a warm bowl of soup arrives on the kitchen table and rewriting its advertising and promotion. It employed New Age techniques like biometrics and ethnographics to measure consumer response to its soups, packaging and shopping experience and to go head-to-head against the simple meals category.

The result is a well-structured plan affecting more than 60% of the condensed soup line that will play out in soup isles at 24,000 grocery stores boosting a soup portfolio business that generated more than $1 billion in net sales in fiscal 2009.

Updated labels are part of a large campaign to boost sales of Campbell's condensed soups.

"We are now in a position to reframe the way we compete in the broader simple meals category," Douglas R. Conant, Campbell’s President and CEO, said, in a release. "Our new marketing efforts will further position soup as a key part of a healthy, well-balanced simple meal and help consumers make more informed choices. We will build on the success of our high-margin, market-leading condensed soup franchise—enhancing its quality, making it healthier and increasing its relevance."

The familiar red and white colors on labels will remain, but changes to other visual elements will evoke a new and different way for consumers to think about Campbell’s condensed soup. The shelving systems at national retailers will be redesigned.

New ads will position soup and dishes made with soup as a simple meal. The campaign will highlight the fact that soups are an affordable, tasty and nourishing alternative versus several other popular simple meals. It will also promote the fact that the vegetables in "its soup are grown on American farms.

The new initiative improves on substantial investment Campbell’s has made over the last several years that have helped increase net sales of U.S. soup every year since 2003.

27.1.10

Amino Noodles

Amino Chicken Soup With Noodles

28.9.09

Noodle Brain generation

Noodle Brain generation

by Yemisi Ogbe

February 12, 2009 11:10PMT

Indomie is as familiar a word to the Nigerian toddler as 'water' or 'milk'. Is it a necessity to life and well-being? Some parents may argue that it is, because it is all that their children will eat. It is quick to prepare, economical at N50 per packet, and versatile.

It is a staple, with an egg, with mixed vegetables, in soup, fried, on its own suncooked, as a biscuit. Indomie advertisers have not got their act together, because it would be easy to claim that their noodles is the best selling Nigerian fast food ever, and it may be hard to prove otherwise.

Indomie is no longer just a brand name, it is a revolution. Ask the average 14 month old if she knows, or cares what the difference is between Indomie, Mimee, O, or Amoy They are all indomie as far as that level of discernment allows. It looks, twirls and tastes like Indomie, well then, it must be Indomie.

A pre-school teacher informed me that many Indomie eaters cannot even pronounce the word Indomie. Never mind! In Nigeria, Indomie is synonymous with the word noodles, sometimes synonymous with the word food. Indomie's PR has long being impeccable but it must have died and gone to heaven when it received a thumbs up from Dora Akinyuli.

Here is what Sulieman Adenekan in The Punch on the web on 16th of September 2008 quotes her as saying: In the 80s I used to think that indomie was for the children, now we all know that it is for everybody, because Indomie is a complete food, any food that has carbohydrate, protein, micro nutrient, vitamin, calcium all in one is a complete food.

I am able to say it authoritatively because we have cleaned indomie noodles, seasoning repeatedly and we are happy that since they started production they have been able to adapt their seasoning to our local taste, by using our local ingredients to produce it.

Indomie then is so revolutionary that Mrs. Akinyuli was willing to risk the integrity of her professional opinion to give it a reference. I would gladly eat it myself on the basis of such a glowing resume, but for the fact that ‘dissenters' in the West are increasingly urging that we pay more attention to the small print on the back of our food, especially so in the case of processed foods given to children.

Food and Drug Administrations in the West are being kept under unrelenting pressure from Medical researchers, both mainstream and alternative, investigating the reasons why with each passing year, cases of allergy induced Autism, Autism Spectrum Disorders, Attention Deficiency and Hyperactivity disorders and Neurological disorders (among other childhood diseases) are on the rise.

The blood-brain barrier, a metabolic or cellular structure in the central nervous system that restricts the access of chemical substances to the brain and nervous system has recently being proved to be more breachable in some children than others, and so proactive parents are being forced to weigh the advantages of fast foods loaded with preservatives and additives, against their children¹s health, and their cognitive development. Can Nigerians really afford to be so glib about what we give our children to eat?

By the way, Mrs. Akinyuli¹s ‘complete food' contains wheat flour, refined palm oil, iodized salt, sodium polyphosphate, sodium carbonate, potassium carbonate, guargum, tartazine CI 19140, antioxidant (TBHQ)

Which words do you recognise? Here is what the list really reads like: Sodium polyphosphate; a food preservative that the United States Food and Drug administration ‘generally recognises as safe'. It is also an ingredient in household cleaning products, industrial cleaning processes and the manufacture of ceramics. It will also be found in toilet, surface, and coffee urn cleaners. Polyphosphates can be irritating to skin and mucous membranes. Bicarbonates of potassium and sodium have been present in processed foods forever as acidity regulators, anti-caking agents, flavour enhancers, raising agents and fungicides. Bicarbonate of soda may be familiar to many people as an antacid, and it is ranked as having negligible toxicity.

It is undisputably a chemical substance, and also commonly used as a descaling agent, in glass manufacturing, and for cleaning silver. Guargum is a dietary fiber and therefore has some documented nutritional merits. You decide on its merits.

Tartrazine Cl19140 is a synthetic lemon yellow food dye also known as E102. It is said to ‘appear' to cause a long list of allergic and intolerance reactions including hyperactivity in children, obsessive compulsive disorder, clinical depression, itching, feelings of suffocation, sleep disorders, blurred vision and allergic reactions in asthmatics and those with aspirin intolerance E102 has been banned in Austria and Norway, and UK ministers responding to the British Food Agency advise on food colouring have agreed that Tartrazine as well as five other food dyes will be phased out of foods in the UK by 2009.

Betacarotene is an alternative food dye to E102, but manufacturers prefer E102 because it is cheaper. (TBHQ) is an antioxidant whose merits or demerits are still being argued. Last but not least is the almighty Monosodium Glutamate in the Indomie seasoning powder, not only present as itself; but hidden as Hydrolysed vegetable protein.

MSG is an amino acid added to food for the sole purpose of making it taste better. A proven excitoxin, MSG is increasingly being implicated in a long list of neurological disorders. More explicitly, it has been proven to damage brain neurons. The counter-argument is that the blood-brain barrier should block its access.

Guess how many parents know for sure that their child's blood-brain barrier is catching his daily MSG dosage? MSG also happens to be addictive. It might be the explanation for why your baby's first word is ‘Indomie'.