Kit kat and its origin
The chocolate-covered wafer bar treat known as Kit Kat was invented by Rowntree's of York, United Kingdom, and is now produced all over the world by Nestlé (which purchased Rowntree's in 1988), with the exception of the United States, where it is produced under licence by the H. B. Reese Candy Company, a division of the Hershey Company (an agreement Rowntree's first made with Hershey in 1970).
The typical bar consists of two or four pieces made up of three wafer layers separated by a coating of chocolate on top. You can detach each finger from the bar individually. Kit Kat is available in a variety of flavours, including milk, white, and dark chocolate.
Following a suggestion for "a chocolate bar that a man could take to work in his pack up" in the suggestion box at Rowntree's York factory, the original four-finger version of the bar was created. Rowntree's Chocolate Crisp was introduced in the UK in September 1935, and the two-finger variant followed in 1936. In 1937, it was renamed Kit Kat Chocolate Crisp, and after World War II, it was simply known as Kit Kat.
The Kit Kat's catchphrase in the UK and worldwide has been "Have a break... have a Kit Kat" since its debut on television in a UK commercial in 1958. The jingle used in television commercials in the United States since 1986 is "Gimme a break,Break me off a piece of that Kit Kat bar, give me a break!
Japanese flavours of Kit Kat
Since the company's inception, its signature product, the Sublime Bitter KitKat, has only ever used couverture chocolate with a 66% cocoa content. A special blend of cocoa beans from Ghana, Madagascar, and the Dominican Republic are used to make the chocolate. It still maintains the acidity and bitterness of genuine cocoa, but it also has a fruity flavour that makes it a highly addicting product.
In order to aid students in their exam preparation and offer some much-needed relief, the Milk Coffee KitKat flavour was created. The product delivers a combination of milk and coffee flavours that seeks to give diligent pupils a cosy, comforting feeling akin to milk coffee. The milk base produces while the coffee flavour offers a rich and pleasurable experience. velvety taste.
KitKat Strawberry Sparkling
Sparkling Strawberry has a lively flavour that is excellent for social gatherings. You feel bouncy and upbeat as the strawberry flavour sparkles and explodes in your mouth.
Large Mini KitKat By containing a single, sizable chunk of glossy chocolate with a crisp wafer inside, Big Little gives a fresh take on the traditional KitKat. The KitKat crunch is still present, but the larger size makes it ideal for consuming in a single bite. It doesn't melt easily, even in the summer heat, and the shiny surface keeps your hands from becoming too dirty. It comes in a compact box that belies its great size, making it simple to eat on the go.deliciousness and gratifying crunch.
Big Little Kinako (flour from soybeans)
On December 1st, 2014, the KitKat flavour "Big Little Kinako" was introduced. It has a wafer-like structure that is crisp, and the chocolate flavour is heavily flavoured with the aroma of roasted soybean flour, or kinako as it is known in Japanese.
Green tea Matcha Otonano Amasa
Not only is Uji matcha used in KitKat Matcha Otonano Amasa, but Uji tea leaves are also incorporated into the matcha-flavored foundation dough. This makes matcha's scent even more potent and enables you to completely appreciate its rich, genuine flavour.
KitKat Matcha Milk A limited-edition product called Matcha Milk precisely balances the milk's mild sweetness and the mellow astringency of Uji matcha.
"KitKat Zunda," a green soybean rice cake
In 2011, the "KitKat Zunda flavour" was introduced. A percentage of the product price went towards helping those impacted by the Great East Japan Earthquake. The product allowed for a 10 yen donation with each purchase. The underlying idea of the "KitKat" trademark is "Kitto, Katsu," which translates to "Surely, your wish will come true." "KitKat Zunda flavour" was hastily produced in response to the wish to support individuals impacted by the disaster with KitKat.
As a souvenir from Tokyo, KitKat's "KitKat Soy Sauce Flavour" adopted a never-before-seen soy sauce flavour. It may appear out of place at first, but soy sauce, which has gained popularity in the food business as a sneaky snack flavour, transforms into a caramel-like flavour when combined with other ingredients.
The dark chocolate variety is likewise quite well-liked. "Sweetness for adults" is the slogan, which is (otona no amasa). This one is ideal for people who don't have a big sweet tooth but need a little sugar boost during the day. a favourite of mine.
Despite being "regular", you might not always discover this one. Therefore, it can feel a little unique when you do. The combination of the white chocolate and the chocolatey wafer is ideal!
Strawberry is indeed a regular flavour! This creamy strawberry chocolate wafer is the ideal balance of sweet and tangy for strawberry fans.
The newest addition to the regular menu is this "whole wheat biscuit" flavour, which was introduced in 2021. It's intended to be a less sugary, healthier option that yet fills your munchies. It's been very well received, especially among the working folk because it makes a tasty snack for the working day.
Additionally, Kit Kat bars and Kit Kat Littles, which are bite-sized, spherical Kit Kat balls packaged in a ziplock bag, are available. These can be kept in your desk and are simpler to eat for a quick snack. However, the individually wrapped small Kit Kats are the most preferred for sharing.
The reason behind this flavours
When British confectioner Rowntree's and Japanese confectioner and restaurant entrepreneur Fujiya reached an agreement, Kit Kats were first distributed in Japan in 1973.They were the most popular sweet in the nation in 2014.Meiji chocolate lost its top sales spot to the Kit Kat brand in 2012, but Meiji continues to be the top confectioner in Japan as a whole.
The green tea flavour first appeared in 2004.Since then, more than 300 seasonal and local flavours of the product have been sold.Soy sauce was the candy bar's best-selling flavour in 2010. Nestlé credits the custom of omiyage, in which travellers bring back local delicacies for friends, family, and coworkers, for the popularity of the flavour variations. The business thinks the seasonal limited-edition products, Customers experience a "scarcity and rarity of value" thanks to models.
The company developed the business model to address an issue it discovered in Japanese convenience stores, which frequently rotated products and flavours off of shelves. The company was better able to manage its production expenses by creating smaller runs of flavours.
Because there is no initial product cost for listing new products in Japanese convenience stores, it was also commercially viable in Japan.
In Himeji and Kasumigaura, Nestlé-owned plants manufacture Kit Kats for the Japanese market. Nestlé sources the majority of its cacao beans from West Africa, while the milk chocolate used in Kit Kats is prepared from whole-milk powder.
Thier marketing strategy
It's thought that Kit Kat marketing in Japan profited from the coincidental false cognate with "Kitto Katsu," which is Japanese for "You will definitely win."According to certain market research, the brand is strongly associated with lucky charms, especially among students just before examinations.
The Asian Brand Marketing Effectiveness Award was given to Kit Kat's "Lucky Charm" advertising campaign in Japan in 2005.
In 2009, Nestlé and the Japan Post launched a campaign that let customers mail chocolate bars and write messages from 20,000 post offices. The unique packages had a spot where you could stamp and write a supportive note. Within a month, all of the promotional packages had been consumed.The advertisement took the the Media Grand Prix at Cannes in 2010.
The Japanese kit kat business model teaches us that there is always a way to improve anything, whether it is a startup or an established company. Since improvement is a never-ending process, we shouldn't be afraid to try new things because we never know what great things may be in store for us.
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