• The monthly packaging world
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• s.131
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• pp.103-117
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• 2004

• Asia Marketing Journal
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• v.14 no.3
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• pp.169-184
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• 2012

All firms require new stimulus to spurt growth. Therefore it is necessary to successfully develop new products and to employ appropriate marketing practices for the new products to enter and settle in the market. Binggrae, a Korean company that specializes in dairy and processed dairy products, introduced a ready-to-drink (RTD) coffee product, 'a Café la' to expand its business into the coffee market in 2008. Binggrae was a latecomer in the RTD coffee market but a Café la has shown an impressive average sales growth rate of 115% as of 2011 since the launch. Moreover, it is a steady bestselling coffee brand among the Polyethylene terephthalate (PET)bottle category. Binggrae found potential and opportunity in the growing coffee market and made efforts to develop a new product that can be differentiated from the existing products. The result was PET bottle coffee, which was more portable and convenient to drink than coffee products offered in cups or cans. PET bottle coffee is produced through the patented Aseptic Filing System, thus the original coffee flavor stays fresh when combined with milk and has a longer shelf life than coffee products in cups. Moreover, as the taste of coffee consumers has become more sophisticated, Binggrae developed a premium product by differentiating the product processing method and by using higher-quality Arabica beans. After launching the new product, the company also employed a well-designed communication strategy. First, Binggrae was able to confirm the level of market demand and market potential for the product by employing BTL (Below the Line) marketing strategies through the consumers' word-of-mouth. Afterwards, the company invested its resources for a full-scale ATL (Above the Line) marketing campaign. Later a Café la's TV commercial effectively portrayed the product's characteristics, and succeeded in raising consumer awareness of the product. As a result, a Café la has become the bestselling brand in the PET bottle coffee market. The successful new product marketing strategy of Binggrae'sa Café la offers many valuable implications for companies planning to launch new products in the future.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.15 no.3
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• pp.105-111
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• 2009

In this work, source reduction of poly ethylene terephthalate (PET) packaging are discussed as aspect of sustainability, such as reuse, refill and recycling through the various treatment methods and historical studies for municipal solid waste (MSW) disposal. Since PET has good chemical, physical and mechanical properties, and provides good oxygen and carbon dioxide barrier properties, PET is one of the most widely used thermoplastic polyester in the U.S. and around the world. As the demand for non-renewable PET is increasing, several approaches have been developed to meet economical feasibility and environmental responsibility without degrading material performance. Several companies, such as Coca-Cola Co., Easterform Packaging Co. and Kraft, have tried to develop lightweight PET bottle, and some of lightweight PET bottles are already commercialized. Reuse and refilling for PET container is well developed in Europe, such as Denmark, German and Netherland by supportive legislation and policies. Recycling process is the best way to economically reduce PET waste. In consequence, advanced technique and further development must be provided due to increasing PET packaging waste.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.1
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• pp.98-104
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• 2009

The objective of this study was to characterize quality changes of PET-packaged green tea beverage during 4-week storage at $60^{\circ}C$. Changes in oxygen transmission of the PET bottle package and cap removal torque were also examined. MXD6 blend PET bottle showed stability in the gas barrier. Its cap removal torque was kept stable during the 4 weeks. pH, color value, contents of vitamin C and catechin showed significant changes during the storage while caffeine and amino acid did not change significantly. Four alcohol flavor components (hexanol, linalool, menthol, and ${\alpha}$-terpineol) increased rapidly during the first three weeks while d-limonene did not show significant change. Sensory test showed decrease in astringent flavor lowering the product flavor and acceptability.

• Polymer(Korea)
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• v.35 no.5
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• pp.467-471
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• 2011

PET bottle is manufactured by blow molding the preform, which is molded by injection molding. The neck part of the preform of PET bottle for juice or grain-based beverage is crystallized before blowing to improve heat resistance at the entrance of the bottle. However, residual stress, developed during injection molding of preform, prevents the crystallization. In order to release the residual stress in the preform, the preform is annealed after the injection molding. If the residual stress is reduced by optimizing the injection molding conditions of preform the annealing time would be shortened. In this study, the optimum conditions for minimizing the residual stress and increasing dimensional accuracy of the injection molded preform are suggested through CAE analysis. In order to optimize the molding conditions, minimizing residual stress and shrinkage, computer simulations have been carried out with help of design of experiment scheduling. Injection temperature, initial packing pressure and filling time were selected for control parameters. Residual stress was affected by injection temperature and filling time. Shrinkage was affected by injection temperature. It was found that maximum residual stress, distribution of residual stress and shrinkage were decreased by 22%, 40% and 25%, respectively at an optimum molding condition compared with the results of previous molding condition.

• The monthly packaging world
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• s.303
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• pp.66-69
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• 2018

• The monthly packaging world
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• s.262
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• pp.82-86
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• 2015

• The monthly packaging world
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• s.197
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• pp.88-93
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• 2009

• The monthly packaging world
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• s.208
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• pp.99-101
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• 2010

• The monthly packaging world
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• s.177
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• pp.94-99
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• 2008