Design Marketing Cover for Pringles

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Design marketing cover



- Corporate culture-> What they want to achieve?

- Vision

- Mission

1. Compeitor (Show Logo)

- Lay’s

- Tyrrelis

- Kettle Chips

2. History of Pringles


3. Product of Pringles


- Normal

- Small

- Stick

- Promotion [star wars, speaker, Iphone App]

A. Analysis



- 5P people/product/place/price/promotion

- Objective

B. Target Audience[MIN]

C. Brand Positioning [with 3 brands]

- USP – What Pringles have that other company don’t have

D. Problem of Pringles in Singapore

E. Solution

F. Reference

Pringles strategy[Mission and Vision]

In 2012, we continued to execute a strategy based on our fundamental strengths, including our expanding family of megabrands, strong global opportunities, a powerful pipeline of product innovations, and people across the globe that can put all of these assets to work. As we move forward into 2013, we are executing our strategy across four tracks.

A. Become a grobal snacks player

 From a handful of convenience foods in the 1990s through our acquisition of Pringles in 2012, we’ve become a leading snacks player. This gives us an exceptional platform on which to drive growth in both established and developing markets, and on which to build a global snacks business that already accounts for more than $6 billion a year.

B. Focus on frozen

 We have a frozen food business in North America that generates $1 billion in revenues. This business is focused on the growing and on-trend Frozen Breakfast, Frozen Veggie, and Natural/ Organic Frozen Meals segments of the broader category. As you might imagine, our businesses have also been growing very quickly d...

... middle of paper ...

...pringles [design, size and so on]

A lot of competitor of potato chips

Potato Chips are Loaded with Cancer-Causing Chemicals

One of the most hazardous ingredients in potato chips is not intentionally added, but rather is a byproduct of the processing.

Acrylamide, a cancer-causing and potentially neurotoxic chemical, is created when carbohydrate-rich foods are cooked at high temperatures, whether baked, fried, roasted or toasted. Some of the worst offenders include potato chips and French fries, but many foods cooked or processed at temperatures above 212°F (100°C) may contain acrylamide. As a general rule, the chemical is formed when food is heated enough to produce a fairly dry and brown/yellow surface. Hence, it can be found in:

Solution of pringles

Make new application of Pringles [promotion]

Try to make event of Pringles

Organic potato chip
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