Food Packaging: Mustard crust, be gone!

April 16, 2003
/ Print / Reprints /
/ Text Size+
Reckitt Benckiser Inc. hopes a new flip-tip cap design for bottles of its French’s mustard line, along with bigger bottles, will kick start product sales.

Revamped packaging for the French’s mustard line includes a new cap that prevents product build-up.

The cap draws unused mustard back into the bottle to prevent product build-up. Dried mustard crust and watery discharges are a source of consumer irritation with mustard in squeezable bottles. The new cap with “a tri-cuspid valve” only allows product to flow in an outward direction. It will be used on seven SKUs of French’s mustard, including classic yellow and all specialty flavors.

The Wayne, N.J., firm also redesigned the bottle for improved gripping, adopting an hour-glass shape for the plastic container. Reckitt Benckiser added two larger-sized yellow mustard containers of 14- and 20-ozs. to complement the traditional 8 oz. version. The larger sizes appeal to heavy users and large families, groups which account for 70 percent of category sales. Specialty flavors will remain in 12-oz. squeeze bottles.

Did you enjoy this article? Click here to subscribe to Food Engineering Magazine.

You must login or register in order to post a comment.



Image Galleries

Plant of the Year 2014

Blue Diamond Growers was chosen as Food Engineering's 2014 Plant of the Year. The Sacramento-based company is the world’s largest producer of almonds and almond ingredients.


Burns & McDonnell project manager RJ Hope and senior project engineer Justin Hamilton discuss the distinctions between Food Safety and Food Defense as well as the implications for food manufacturers of the Food Safety Modernization Act.
More Podcasts

Food Engineering

Food Engineering January 2015 Cover

2015 January

In this January 2015 issue of Food Engineering, we explore how robotics can play a role in pick-and-place, packaging, case packing and palletizing processes, and know where to implement robotic automation.

Table Of Contents Subscribe

FSMA Audit

What is the is most important step you have taken to become ready for a FSMA audit?
View Results Poll Archive


Food Authentication Using Bioorganic Molecules

This text provides critical tools and data needed to augment routine food analysis and enhance food safety by aiding in the detection of counterfeit, and potentially deleterious, foods.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.


FE recent tweets

facebook_40.pngtwitter_40px.pngyoutube_40px.png linkedin_40px.pngGoogle +

Food Master

Food Engineering Food Master 2015Food Master 2015 is now available!

Where the buying process begins in the food and beverage manufacturing market. 

Visit to learn more.