Country Crock Taps TFI Envision
Norwalk, CT — Country Crock® enjoys the privilege of being America’s favorite margarine spread, & repays that loyalty by maintaining a consistently high standard of taste & value. While there’s certainly a timeless, maybe even old-fashioned, appeal to Country Crock®, it also satisfies the priorities of today’s most health-conscious households, bringing a deliciously creamy alternative to butter with 0g trans fat per serving and no hydrogenated oils.*
Country Crock® recently tapped the creative team at TFI Envision, Inc. to develop the new packaging graphics for their Country Crock® Buttery Sticks with Sunflower Oil, available as both Salted and Unsalted. Great for baking, they can replace butter one-for-one in baking and cooking recipes. They have a soft and creamy texture and are easy to mix straight out of the refrigerator.
“An important step in developing the graphics for these products was to be certain that we maintained the integrity and iconic elements that are key to the Country Crock® brand, while ensuring that consumers would recognize these as new product offerings to meet their needs. We introduced an elegant swooping banner to highlight key usage occasions and demonstrate the versatility of the product offering. The color differentiation – rich red for Salted, vibrant blue for Unsalted – and bright sunflowers in the lower right corner of the front of pack and on the side panels allows for quick identification by the consumer.” said Elizabeth P. Ball, President | Creative Director at TFI Envision, Inc.
To find out where you can purchase these products, go to the Store Locator tab on http://www.countrycrock.com.
DID YOU KNOW….
Sunflower was a common crop among American Indian tribes throughout North America. Evidence suggests that the plant was cultivated by American Indians in present-day Arizona and New Mexico about 3000 BC. Some archaeologists suggest that sunflower may have been domesticated before corn.
Sunflower was used in many ways throughout the various American Indian tribes. The seed was ground or pounded into flour for cakes, mush or bread. Some tribes mixed the meal with other vegetables such as beans, squash, and corn. The seed was also cracked and eaten for a snack. There are references of squeezing the oil from the seed and using the oil in making bread.