Arizona Celebrates 20th Anniversary With Fan Favorite
Debuting this month at 7-Eleven stores is the first AriZona beverage to completely created by fans. The beverage brand conducted a three-month-long, 20th anniversary contest to develop the beverage flavor and packaging for Cherry Lime Rickey.
Label designs were submitted to AriZona’s microsite, arizona20years—powered by Creative Allies, during the contest. Submissions came from around the globe. Designers of the final five entries include Ricky Linn of Pasadena, CA; Satchel Vestil of Cebu, Philippines; Manuel Peón of Mexico; Tin Bacic of Croatia; and Kenny Vidinich, from OneVibe Creative Studios in Honolulu, HI. Vidinich also designed the label that received the most fan votes.
“The 20th Anniversary Contest is our way of thanking AriZona’s loyal fans, as well as allowing their voice and creativity to come to life. It is from them that we, as a brand, have always drawn our inspiration from and we want to make sure they know that we are fans of theirs as well,” explains Jackie Harrigan, AriZona’s global communications director.
The limited-edition beverage will be available only at 7-Eleven stores. “7-Eleven was a natural choice for us to debut and exclusively sell the Cherry Lime Rickey flavor,” Harrigan says. “Just like AriZona products, 7-Eleven is American founded with stores accessible worldwide and has the same loyal consumer following.”
The beverage brand will reward loyal fans with more than this consumer-created drink. Each can of Cherry Lime Rickey will have another AriZona first—a QR code that unlocks prizes when scanned.
Creatives Find Inspiration in Boston
Designers, freelancers and other creative pros converged in Boston this summer for How Design Live. The event featured four different tracks—How Design Conference, Inhowse Managers Conference, Creative Freelancer Conference and the Dieline Package Design Conference.
This is the second year for the Dieline Package Design Conference, which was extended to four days. Sessions included: Getting Over Your Douche-Bag(gage), Lessons From Summer’s Eve and Other Brands That Have Shed Their Baggage by Angela Bryant, director of U.S. marketing, feminine care, Fleet Laboratories Inc. and John Nunziato, creative director, Little Big Brands; Hatchlings: The Power of Developing Your Own Brands by Katie Jain and Joel Templin, co-founders and creative directors at Hatch Design; The Ins and Outs of Print Production by Brennan Higgins, account director, CBX; and What Women Want to See, Feel and Understand about Brand Packaging by Terri Goldstein, principal and founder of The Goldstein Group.
Bryant and Nunziato reminded the audience that fresh ideas require designers be prepared to make mistakes. Jain and Templin shared tips about the business of consumer packaged goods and design learned when they launched their own wine brand— JAQK Cellars. Higgins’ presentation gave designers the technical know-how to transform their ideas into beautifully printed packaging. Goldstein, one of the final presenters for the package design track, offered a dynamic look at designing packages for the modern woman—whom, Goldstein says, makes 80% of all supermarket, drugstore and department store purchases, and has a median income that increased 63% over the past 20 years.
F+W Media Inc. brings How Design Live to San Francisco, CA, next year. The conferences are slated for June 22-26, 2013.
How Design Live included a strong package design track, which featured speakers such as (left to right) Brennan Higgins, account director, CBX; Angela Bryant, director of U.S. marketing, feminine care, Fleet Laboratories Inc.; John Nunziato, cre- ative director, Little Big Brands; and Terri Goldstein, principal and founder of The Goldstein Group.
“Smart, strategic design can push out slow-moving competition and have a direct impact on a company’s bottom line.”
— Stefan Hartung, executive creative director at Kick
PackPrint Returns to Chicago
Graph Expo’s PackPrint event, to be held October 7-10 in Chicago’s McCormick Place, is set to give designers insight into how their designs move from concept to printed packages. It will feature live equipment demonstrations on the exhibition floor and a conference program on package and specialty printing.
Conference session “The Magic of Color Management: Straight Talk on Standards, Guidelines, Tips ‘n’ Tricks” looks at what’s new in color management and how these technologies work with current industry standards and guidelines, including ISO 12647, GRACoL/SWOP and G7 methodology.
“QR Code ‘I.Q.:’ A Practical, Tactical Approach” by John Leininger, professor of graphic communications at Clemson University, will discuss how to prepare a QR code to read properly, successful customer-interaction options for QR codes and methods for tracking and reporting QR link value.
Online registration is open now at graphexpo.com, at $45 for the exhibition. Several conference options are also available.
The projected value for the 2016 market for primary packaging materials for microwavable products. The forecast comes from Allied Development Corp.’s “U.S. Microwavable Packaging 2012-2016” report, which projects consumers’ needs for time savings and convenience will propel the market from its current $1.2 billion value.
Technologies that improve the taste and texture of microwave-cooked, packaged foods and the industry’s ability to introduce new products that meet the health and fitness concerns of consumers will aid this 9.4% annual growth. Some of the packaging technologies studied by Allied include self-venting pouches or trays that can be transferred directly from the freezer to the microwave oven, eliminating the need for manual venting by consumers. The research group says this feature has helped spur growth in the largest end-user segment—entrees, which in 2011 accounted for 29% of all U.S. sales of primary packaging materials for microwaveable products, as well in the fastest growing end-user segment—vegetables. Ongoing innovation in susceptor technology will also contribute to this high growth rate by enabling consumers to prepare foods, such as pizza slices, that more closely match the quality, taste and texture of food prepared in conventional ovens.