These New Marie Callender's Cream Pies Come in Two Flavors
Michael Hemsworth — August 25, 2020 — Marketing
References: mariecallenders & brandeating
Two new Marie Callender's Cream Pies have been added to the brand's existing range of frozen desserts that will provide consumers with an easy way to satisfy their sweet tooth. The cakes include the Confetti Birthday Cake Cream Pie and the Chocolate Brownie Cream Pie, which are both frozen and meant to be thawed just before being served for a tasty chilled treat. The Confetti Birthday Cake Cream Pie has a vanilla cake batter filling in a vanilla cookie crumb crust, while the Chocolate Brownie Cream Pie has chocolate filling in a chocolate cookie crumb crust.
The Marie Callender's Cream Pies come in 25 ounce serving sizes and are competitively priced at $6 each with availability beginning now.
Image Credit: Marie Callender's
The Marie Callender's Cream Pies come in 25 ounce serving sizes and are competitively priced at $6 each with availability beginning now.
Image Credit: Marie Callender's
Trend Themes
1. Thaw-and-serve Desserts - Disruptive innovation opportunity: Develop new flavors and variations of thaw-and-serve desserts to cater to different consumer preferences.
2. Frozen Dessert Market - Disruptive innovation opportunity: Introduce innovative packaging solutions and branding strategies to differentiate frozen dessert products in the market.
3. Convenient Indulgence - Disruptive innovation opportunity: Create single-serve portioned desserts that offer convenience and indulgence for consumers on-the-go.
Industry Implications
1. Frozen Dessert Industry - Disruptive innovation opportunity: Utilize new technologies to create healthier, low-sugar alternatives in the frozen dessert industry.
2. Food Packaging Industry - Disruptive innovation opportunity: Develop sustainable and eco-friendly packaging solutions specifically designed for frozen desserts.
3. Convenience Food Industry - Disruptive innovation opportunity: Incorporate new flavors and ingredients into convenient dessert options to meet changing consumer preferences.
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