Tangerine Confectionery is relaunching two of its popular brands with a new, “Best Ever” recipe and revamped packaging.
New packs of Henry Goode soft eating liquorice and Princess Mallows will be available this month and February respectively. Both products have undergone extensive consumer testing to target key areas for improvement and after some recipe tweaking they were panelled again to ensure they were ready for the “Best Ever” label.
Henry Goode became the number one selling soft eating liquorice within three years of its 2009 launch, with a £4m brand value. Its brand refresh aims to tap into the New Year health market with a focus on the product’s ‘Naturally Goode’ reputation, made from all natural flavours and colours.
The new packaging highlights the British heritage of the treat, as well as reinforcing health and quality messages.
The black liquorice product will be available in hanging bag formats of 200g (rrp £1.39) and 140g (rrp £1), as well as a 25% extra free promo pack (175g, rrp £1) and a pricemarked pack (140g, £1). There will also be a strawberry flavoured red liquorice variant (200g, £1.39).
Princess Mallows has been sold as a recognised brand for over a decade. The pink and white marshmallows with subtle raspberry and vanilla flavours are starch deposited, giving them a more indulgent quality than the extruded marshmallows that are more commonly seen on the shelves.
The new packaging highlights health messages targeting the adult market: the marshmallows are fat free and contain 24 calories per sweet.
The Best Ever Princess Mallows will be available in 150g (rrp 89p) and 200g (rrp £1.29) hanging bag formats, as well as a 50% extra free promo pack (225g, rrp 89p) and a pricemarked pack (170g, £1).
Yen Luong, Brand Manager at Tangerine Confectionery, commented: “We have put both these fantastic products through rigorous testing to ensure that we are delivering the Best Ever recipe to our consumers. We have confidence that these SKUs will be instrumental in delivering incremental sales to retailers throughout 2016 as appetite for traditional recipes and permissible treats continues.”
