LOS ANGELES, CA - As if Wonderful® Pistachios’ range of In-Shell and No Shells pistachios varieties weren’t already drawing consumers’ attention on the shelf, the company is elevating its brand even further with a fresh new look that emphasizes its commitment to quality, nutrition, and fun.

“Our revitalized packaging puts the brand front and center like never before,” shared Diana Salsa, Vice President of Marketing. “The updated packaging not only highlights our commitment to quality and health but also celebrates the unique snacking experience that only Wonderful Pistachios can provide.”

Wonderful Pistachios is rolling out updates to its already iconic In-Shell products in Q4 2024, with the rollout for its No Shells refresh scheduled for Q1 2025. The packaging includes a variety of updated features, emphasizing premium quality with a larger depiction of the word “Wonderful” and a fun “Get Crackin'” callout that reminds consumers of the joy that comes with eating pistachios.

As a press release noted, the updated packaging for In-Shell products showcases the Wonderful Pistachios brand logo more prominently, while the addition of a new “Protein Power” logo reinforces the health benefits of pistachios; a new QR code on each bag also provides easy access to more information, ensuring consumers can stay up to date with Wonderful Pistachios products.

Providing a cohesive experience for shoppers, the brand’s In-Shell No Salt and Lightly Salted varieties are getting a new look to align with the color palette of the No Shells line. The “No Salt” variety will now be called “Unsalted” with a white packaging design, and Lightly Salted bags will transition from pale yellow to a calming blue and match their No Shells counterparts.

As for the No Shells line, the famed “Wonderful” logo on the front of No Shells packaging will be featured in black instead of white to stand out better on-shelf, with a “Get Crackin'” message on the back of every bag to maintain consistency with the In-Shell lineup.

More brand-boosting strategies are coming to the pages of ANUK, so leave a tab open.