What’s for breakfast this upcoming season? With the launch of two new varieties from Effie's Homemade, it may be a delectable biscuit of either Gruyere or hazelnut. But that's not all from the provider, as the launch of new flavors is being introduced with redesigned packaging to the company's core lineup.
“We believe that our new packaging will positively impact consumer purchasing decisions,” said Irene Costello, Co-Founder. “Through enhanced product communication and usage suggestions, we aim to encourage more consumers to experience our delicious biscuits.”
But back to the biscuits for a moment! These two new flavors offer something for savory fans, and something a little sweeter:
As a press release noted, the biscuits are made in small batches with wholesome ingredients, something consumers and biscuit lovers alike all hope for.
“We absolutely loved how the Gruyere’s nuttiness came forward without being overly salty, which allowed the butter and spicy black pepper to play on the taste buds,” said Joan MacIsaac, Co-Owner. “Working with hazelnuts took me back to my culinary school days and the first time I really experienced that lovely intense flavor. Pairing them with Effie’s biscuit base, which features toasted oats and real butter, was a natural fit. The addition of hazelnuts makes a wonderfully balanced biscuit that we’ve been savoring with goat cheese in the office.”
The release went on to mention how the fresh new look delivers instant consumer connection, and invites deeper understanding of the not-too-sweet biscuits. The packaging features compelling photography and perfect pairing suggestions. Additionally, a secondary display panel allows flexibility for horizontal merchandising.
“What will never change is what’s inside every box of Effie’s Homemade: our commitment to baking with wholesome ingredients and in small batches for the best quality biscuit,” MacIsaac added. “And of course, the tried-and-true recipes remain unchanged, including the one that started it all, Effie’s Oatcakes which is a generations-old recipe brought from Nova Scotia to Boston by my mother, Effie MacLellan.”
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