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Writing Sales Copy - The 3 Most Common Blunders Even A-Level Copywriters Make
   Discussion: Writing Sales Copy - The 3 Most Common Blunders Even A-Level Copywriters Make
rosariawetzell · 3 months ago
Children's Food and Beverage Internal 911 Review Advertising Initiative In November 2006, the Council of Better Business Bureaus and 11 of the largest, most influential food companies launched the Children's Food and Beverage Advertising Initiative. Cadbury Adams, Campbell Soup, Coca-Cola, General Mills, Hershey, Kellogg, Kraft, Mars, McDonald's, PepsiCo, and Unilever agreed that at least 50 percent of their advertising to children under 12 would focus on good nutrition or healthy lifestyles. The companies agreed to stop advertising products in elementary schools and reduce the use of interactive games, toys, and licensed characters for products that do not conform to the initiative. They also agreed to come up with individual plans detailing how they would meet these guidelines. Kellogg, under the threat of a lawsuit by Center for Science in the Public Interest and the Campaign for a Commercial-Free Childhood, submitted some of the most stringent guidelines for this initiative. The company said it would not advertise products to children under 12 unless it contained less than 200 calories per serving, 0 grams of trans fats, 2 grams or less of saturated fat, 230 milligrams or less of sodium, and less than 12 grams of sugar, excluding sugars from fruit and dairy sources. As a result, Kellogg will not advertise some of its most popular cereal brands: Apple Jacks, Cocoa Krispies, and Fruit Loops to children unless these products can be successfully reformulated. To perform such a monumental task, here are just a few things to consider when reducing sugar in cereals, snacks and baked goods. Sweetening the Deal Sugar has a number of functions in bakery and snack products. In addition to sweetness, sugars acts as a bulking agent, reducing water activity. Sugars contribute to color development and delay starch gelatinization, allowing time for the product to expand before a stable structure is formed.

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