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Marketing Dynamics: Theory and Practice
suggests some use value or attribute of the
product and is distinct from the existing market
brands. The brand extension in the same
company can be explained as product line.
It has been observed that the majority of new
product activities consist of line extension. The
company may have four basic options in brand
strategy – line extension in which the existing
brand can be extended to new attributes in
the existing product category, brand
extension which enables the company to
introduce new brand names to new product
categories, multi-brands may be used, if new
brand names are provided to the same
category of products and finally the new
brands are those where new brand names
are used for the new product categories.
A company may decide to use an existing
brand name to launch a product in a new
category. The Honda uses its brand name for
two wheelers, four wheeler and stroke
engines. Likewise the Hyatt practices the
brand extension strategy by using its brand
name in every hotel variation such as Hyatt’s
Resorts, Hyatt’s Suits and Park Hyatt etc.
This strategy makes the customers understand
the reputation of the company and the quality
of services. The brand extension would be
more beneficial, if it serves to increase the
sales of existing as well as the new products
of the company. Sometimes the companies
feel that multi–brands help in establishing
different features to generate appeal to
different buying motives. The example may
be cited of the multi-brand strategy of Proctor
and Gamble, which has introduced as many
as nine different brands of detergents. The
multi-brands may always gain small market
share as compared to the solo brands and in
particular these brands may not be able to
generate sustainable sales revenue. In the
market a strong brand will be considered to
Strategy Focus 3.1: Ice Cream Brand Race
in Europe
In France, Cogesal Miko expanded in 2004 its range of
bulk ice cream Carte d’Or by adding four new mixed
fruit flavours, including pieces of biscuit, with recipes
endorsed by the well-known food catering company
Lenôtre. Fruit-flavoured dairy-based ice cream is also
growing in popularity in Germany. Movenpick’s ice of
the year Creme Ricotta Pfirsich, introduced in 2004, is
a combination of conventional peach flavour with cream
cheese. In the Netherlands, a new Orange Fresh flavour
of the brand, Solero was launched the same year, aimed
at those people willing to eat more fruit as the formula
contains 50 percent fruit and less fat. The former variant
Solero Exotic was also improved with more emphasis
on fruit and health, as the ice cream is enriched with 35
percent fruit and contains only 4 percent fat. According
to a recent survey conducted by the Italian Ice Cream
Trade Association (AIG), relatively unusual flavours,
such as pink pepper, chilli and nutmeg, are increasing in
popularity, with nuts and chocolate also being confirmed
among the most in-demand. However, some exotic
flavours introduced just a few years ago such as kiwi,
papaya and coconut, are reportedly declining. The latter
exemplifies a current trend in the industry, where recently
introduced exotic flavours are tending to be short-lived
and replaced immediately by new, more fashionable
ones. The brand positioning of ice creams in Europe is
a fashion driven exercise as they grow on the basis of
moods and trends of celebrities and consumer
preferences.
However, market sensations help to create a feeling of
‘mystery’ in the product, which adds to the pleasure of
its consumption. Cornetto Love Passion, introduced in
the Spanish market by Frigo in mid 2004 is a clear
example of this. This line offers versions such as
hazelnut-stracciatella and tiramisú-cinnamon, combining
nut and herbal flavours with traditional Italian
ingredients used in ice cream. Combinations of familiar
and unfamiliar flavours are a growing trend in Germany
as well. One of the most recent examples in 2004 is
Nestle Schöller’s new ice cream creation Schokolade
Orange, a chocolate and orange ice cream refined with
spices for a unique exotic taste
Source: Francisco R (2005), Ice cream-Differentiation
through flavour, Euromonitor, August