sample="quota" bates="506559844" isource="rjr" decade="1980" class="ui" date="19880824" WINSTON King Performance In the last NFO competitive wave (Wave II, 1988) only Marlboro KS was tested. Results show that the improved WINSTON King product is rated parity versus Marlboro King among both competitive and franchise smokers. Benefits Parity on all key attributes Development The next competitive wave results will reflect the performance of the improved WINSTON King product which was implemented 3/14/88 into 10% U. S. Distribution. These results are due 11/1/88. A final 1988 wave will be mailed 11/28 with results 1/9/89. National expansion of the improved product continues to be on schedule with production start targeted for October 3, 1988. The improved product was introduced into a 10% lead market in March, 1988. The decision to launch into a lead market was based in two issues surrounding the product: 1) will the new product represent a risk to current franchise, and 2) allow time for tobacco processing and production to gain experience with the ammoniation of the flue-cured blend component. Final results from the lead market have determined that the new product does not represent a risk to current WINSTON King franchise smokers. During the initial processing of the ammoniated flue-cured for lead market production a phenomenon termed browing/charring was observed. Internal R&D research indicated that the ammonia application rate was a critical factor in this tobacco darkening. Internal testing has indicated that ammonia application reduced to 6.2% #1,000 versus the current 9.6#/1000 will minimize the risk of browning and maintain the positive taste perceptions of the new product. R&D recommends that the new WINSTON King product be expanded to national distribution as per original schedule. It is further recommended that the ammonia application rate be reduced to 6.2#. Production Start 10/03/89 D.T.S. 01/02/89 WINSTON KING LONG TERM DEVELOPMENT PROGRAM OVERALL OBJECTIVE IDENTIFY AND IMPLEMENT PRODUCT IMPROVEMENTS TO WINSTON KING THROUGH FUNDAMENTAL ADVANCES IN BLENDING, FLAVORING, CONSTRUCTION, AND APPLICATION OF NEW TECHNOLOGIES. WINSTON KING DEVELOPMENT OBJECTIVES SHORT TERM IDENTIFY AND IMPLEMENT A PRODUCT WHICH REPRESENTS A SIGNIFICANT IMPROVEMENT TO CURRENT WINSTON KING MORE STRENGTH MORE TOBACCO TASTE MAINTAINS SMOOTHNESS IMPROVE AFTERTASTE LONG TERM IMPLEMENT SYSTEMATIC DEVELOPMENT PROGRAMS WHICH WILL RESULT IN THE ACHIEVEMENT OF SUPERIOR PERFORMANCE VERSUS MARLBORO KING AMONG THE TARGET SMOKER GROUP. WINSTON KING BLENDED EXTRACT G7 R. S. Turlington/ G. W. Wallace RESULTS FROM A DESIGNED WKS PGT STUDY SHOWED THAT BLENDED EXTRACT G7 (AMMONIATED AND NON-AMMONIATED) POSITIVELY AFFECTS STRENGTH AND TOBACCO TASTE. COMPLETE 7/97 NO FURTHER FULL FLAVOR TESTING IS PLANNED UNTIL FFLT TESTING IS COMPLETE AND DECISION IS MADE TO CAPITALIZE. ALTERNATE HUMECTANTS R. S. Turlington/ G. W. Wallace INITIAL PGT DESIGNED STUDY UTILIZED SUPERIOR WINSTON KS PROTOTYPE CT1307-C AS CONTROL. COMPLETE 9/87 RESULTS SHOWED THAT 0% TO 100% REPLACEMENT OF GLYCERIN WITH HYSTAR (POLYHYDRIC ALCOHOL) HAS NO NEGATIVE EFFECT IB ACCEPTANCE OR ATTRIBUTES. FURTHER DESIGNED FULL FLAVOR TESTING WILL BE CONDUCTED UPON RECEIPT OF FFLT RESULTS. FFLT TESTING WILL INVESTIGATE REPLACEMENT OF PART II CASING COMPONENTS AND OTHER CURRENTLY USED HUMECTANTS FOR EFFECT ON TASTE. TIMING TBD THIS TESTING WILL BE CONDUCTED UPON HRRC AND PRC APPROVAL FOR APPLICATION OF 7.5% HYSTAR. CONFIGURATION OPTIMIZATION R. S. Turlington/E. C. Jones FFLT PGT TESTING INDICATED ACCEPTANCE AFFECTED BY DRAFT/DILUTION VARIABLES WHILE STILL DELIVERING IDENTICAL FTC 'TAR'. COMPLETE 4/88 PGT OPTIMIZATION PLANNED FOR FF PRODUCTS USING DRAFT/DILUTION AS VARIABLES. RESULTS 10/88 HEAVY WEIGHT CIGARETTE PAPER R. S. Turlington/ P. S. Chapman INITIAL QUALITATIVE ASSESSMENT SHOWED THAT A 35 GRAM PAPER IS PERCEIVED AS HIGHER QUALITY THAN CURRENT 25 GRAM. COMPLETE 7/87 A DESIGNED WKS SED STUDY OF A RANGE OF BASE WEIGHTS SHOWED THAT THE 35 GRAM PAPER DOES NOT NEGATIVELY AFFECT TASTE. COMPLETE 9/87 NEXT STEPS INCLUDE PGT TESTING OF 30 AND 35 GRAM CIGARETTE PAPER ON FF AND FFLT PRODUCTS. TIMING TBD HUMAN SMOKING BEHAVIOR W. A. Needs CONDUCT PILOT STUDY TO FACILITATE THE MOVE OF THE HSB METHODOLOGY FROM THE LAB TO LARGE SCALE TEST STAGE. COMPLETE 1/88 IDENTIFY BLEND AND FILTRATION SYSTEM FOR DESIGN PRODUCTS WITH A RANGE OF CIGARETTE DRAFT AND BLEND NICOTINE COMPLETE 1/88 CONDUCT DESIGNED TESTING IN FOUR GEOGRAPHICALLY DISPERSED CITIES TO DEFINE CONSUMER WANT GROUPS AND CORRELATE OBJECTIVE AND SUBJECTIVE REACTION TO PRODUCT DELIVERY CHANGES. RESULTS 10/88 HSB RESULTS WILL BE UTILIZED TO DETERMINE DEVELOPMENT DIRECTION/PLANS. AMMONIATED EXTRACT G7 R. S. Turlington/G. W. Wallace BASED ON INTERNAL SED SCREENING RESULTS A DESIGNED WKS STUDY WAS FIELDED FOR PRODUCT GUIDANCE TESTING. RESULTS INDICATE THAT G7AE IS A VIABLE REPLACEMENT FOR G7A. COMPLETE 3/88 BASED ON ABOVE PGT RESULTS AND CAPITAL AND PRODUCT AR APPROVAL, PGT OPTIMIZATION TESTING MAY BE CONDUCTED AS A REPLACEMENT FOR G7A. RECENTLY IMPLEMENTED WKS UTILIZES AMMONIATED FLUE-CURED, AND AN INVESTIGATION TO DETERMINE A POSSIBLE COMBINATION OF AMMONIATED G7 AND AMMONIATED FLUE-CURED WILL BE MADE FOR POSSIBLE ATTRIBUTE IMPROVEMENT. RESULTS TBD VARIABLE G7 EXTRACT LEVELS R. S. Turlington/ G. W. Wallace INTERNAL SCREENING WILL BE DONE TO DETERMINE NOTICEABLE DIFFERENCE OF VARYING EXTRACT LEVELS. RESULTS 9/88 OTIMIZATION OF DIFFERENT EXTRACT LEVELS BASED ON ABOVE LEARNING. RESULTS TBD CAST SHEET R. S. Turlington/T. J. Porter INTERNAL; SED SCREENING OF 10 SHEETS TO ASSESS EFFECTS ON TASTE CHARACTERISTICS. RESULTS 8/88 CONDUCT FF AND FFLT DESIGNED PGT SCREENING OF 1 OR 2 SHEETS. RESULTS 11/88 BASED ON PGT SCREENING RESULTS CONDUCT PGT OPTIMIZATION TESTING FOR WINSTON KING. RESULTS 3/89 FLAVOR EXPLORATORY R. S. Turlington/B. M. Lawrence INTERNAL FLAVOR DEVELOPMENT IS COMPLETE USING TWO SUPERIOR WKS PROTOTYPES CT1307-A AND C. COMPLETE 12/87 QDA RESULTS OF THE NEW FLAVOR FORMULATION FOR CT1307-A SHOWED THAT MOUTH SENSATION AND AFTERTASTE COULD BE REDUCED WITHOUT NEGATIVELY AFFECTING STRENGTH AND TOBACCO TASTE. COMPLETE 1/88 INTERNAL TESTING WILL BE CONDUCTED BASED UPON IMPROVED WKS TO ACHIEVE LONG-TERM OBJECTIVE OF SUPERIORITY VERSUS COMPETITION. RESULTS 10/88 HEAT TREATED BURLEY AND FLUE-CURED R. S. Turlington/ G. W. Wallace BASED ON INITIAL PGT AND SED TESTING, R&D HYPOTHESIZED THAT HEAT TREATED BURLEY COULD ENHANCE TOBACCO TASTE AND STRENGTH OF SUPERIOR WKS PROTOTYPE CT1307-C. COMPLETE 6/87 DESIGNED SED TESTING USING CT307-C (HIGH BURLEY / NO CASING) EVALUATED HEAT TREATED BURLEY AND FLUE CURED SEPARATELY AND IN COMBINATION. RESULTS SHOWED NO EFFECT ON ANY TASTE PARAMETER. COMPLETE 12//87 FFLT RESULTS SHOWED SIGNIFICANT EFFECTS OF HEAT TREATMENT WITH CASING AND HIGHER LEVELS OF HEAT TREATED CLUE-CURED. COMPLETE 2/88 HEAT TREATED AMMONIATED FLUE-CURED WILL BE INVESTIGATED, WITH ANALYSIS OF CHEMICAL REACTIONS DONE PRIOR TO INTERNAL SCREENING. RESULTS TBD ATTRIBUTE PERFORMANCE VERSUS ORIGINAL CT-01307-A CT-01424-A ACHIEVED PARITY ON ALL ATTRIBUTES. VERSUS WINSTON KING CT-1424-A MAINTAINED SIGNIFICANT ADVANTAGES ON KEY ATTRIBUTES OF MORE STRENGTH AND TOBACCO TASTE. AMONG FRANCHISE SMOKERS CT-01424-A MET THE DEVELOPMENT OBJECTIVE OF NO SIGNIFICANT LOSS VERSUS WINSTON KS ON ACCEPTANCE OR KEY ATTRIBUTES.