 Following a strong partnership between Dixie Toga (through Itap Bemis) and J. Macedo, the dessert market received an innovating product which livened up the past summer: Dona Benta jello, in the four-seal square bottom pack. As well as the novelty of having “come out of its box”, the product also arrived in different flavors, like cupuaçu (a typical fruit from northern Brazil), bullock's-heart and strawberry with chantilly cream.
The four-seal square bottom pack guarantees:
- improved visibility at the point of sale;
- less work for the customer (previously there were two packs to open);
- increased resistance and packing for product transport;
- better machinability for the client, enabling an increase in speed and efficient sealing;
- reduction in spoilage.
This is one more solution offered by Dixie Toga.
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