Meat + Poultry - February 2009 - 43

TYSON

together including pulled pork, rolled
it up and put it in the microwave.
The wrap's recipient said, 'Wow, this
is good. You need to try it.' I did, I
agreed, we showed it to the team and
it joined the lineup to be screened
with consumers"

1

It took just 12 months to get Tyson
Gourmet Wraps from the initial concept
into the marketplace. "What helped us
gain speed to market was incorporating foods already sold by Tyson...the
roast beef, pork, turkey, chicken, tortillas, bacon and salsa," Stiles said.

VENTURI
EXHAUSTERS
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R ed u c t i o n

Enter Santa Teresa
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41

FEATURES:
t No moving parts in Exhaust

Air Stream
t Signiﬁcantly reduced grease

APPLICATIONS:
t Fryers

and odor discharge
t All components that contact
air stream are stainless steel
t Long-operating life with

t Ovens
t Coolers
t Freezing Tunnels

minimal maintenance

QQuickdraft
44

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MEAT&POULTRY

I

February 2009

It was concerted consumer input,
however, that drove product development from initial concept through to
completion. "We did online proposition
testing when we first had the concept,
we developed prototypes, we went
to the focus groups and then back
to online testing after they suggested
changes," Stiles says. "Finally, we did
in-home research tests. We sent products to selected consumers and asked
them to feed their families, complete a
survey and return it to us. It was the
combination of understanding what
you see, tasting the wraps, discerning
how the families reacted, the appeal -
the whole picture. Product portability
was also huge with consumers."

I

1525 Perry Drive S.W., Canton, Ohio 44710-1098
Telephone: (330) 477.4574 | Fax: (330) 477.3314
www.quickdraft.com | sales@quickdraft.com

www.MEATPOULTRY.com

Tyson Gourmet Wraps are made at the
123,000 sq. ft. Tyson Prepared Foods
plant in Santa Teresa, N.M. It produces
more than 250 kinds of fully-cooked
RTE chicken, beef and pork products for
foodservice and retail customers.
"We chose Santa Teresa because the
facility had a fully-prepared room we
could utilize," Simco said. "They also
had the labor and were already making
the flavorful beef and pork we could
incorporate into our wraps."
But making wraps is something Tyson had not attempted before, Simco
admits. "There was a lot that had to
be considered," she added. "I can't say
enough about our Discovery Center
team and the team members at the
Santa Teresa facility on how they tackled a lot of challenging issues."
Tyson moved existing gas-flush
packaging equipment to the Santa
Teresa facility. "The plant previously
did not have this packaging capability," Simco says.
"We also redesigned the interior of
this package so it cradled the wrap
snuggly so it's sitting up facing the
consumer," Stiles says. "We had to use
anti-fog film. We had so much expertise at the Discovery Center and the
plant - MAP packaging, ground beef
and case-ready experts helped us to
quickly get this into production."
http://www.quickdraft.com http://www.MEATPOULTRY.com
Meat + Poultry - February 2009

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