What's the quickest way to get consumers to remember a product? Write an unforgettable jingle. It's no secret that putting words to a melody is a tried-and-true way to remember something (teachers have been using this method for years). But some food jingles become so ingrained, in fact, that they become pop-culture icons.
Undoubtedly, hearing the words "Gimme a break" in that familiar tone will cause someone in the vicinity to follow with, "Break me off a piece of that Kit Kat Bar." It's a classic example of a food jingle doing its job — making people remember the product.
Some of the catchiest food jingles in history remained ultra-popular for a few years and then were retired (like the classic tune of Nestlé's Quik, "N-E-S-T-L-E-S, Nestlé's makes the very best"), while others continue to be heard in every commercial for that product (like the Folgers jingle, "The best part of waking up is Folgers in your cup"). Others still have made brief comebacks (like the Big Red jingle, guaranteed "long lasting freshness with Big Red").
Whether they're sung in doo-wop-style or to a humming Calypso beat, these iconic food jingles are the ones that stand the test of time, and are impossible to forget from the moment you hear them.
Wrigley's Big Red
For decades, Wrigley urged people everywhere to give their breath "long lasting freshness with Big Red." And thanks to a series of commercials featuring canoodling couples touting the stuff, this catchy jingle made Big Red's the unofficial gum for first dates. In 2008, the brand tapped Ne-Yo to record an updated version of the classic jingle.
Despite Chiquita Brands International, Inc.'s colorful corporate history, one thing is for certain — their advertising department knows what they're doing. The company's original trademark logo, a ladylike banana donning a fruit-filled hat, debuted in 1944 — along with the ultra-catchy jingle: "I'm Chiquita Banana and I've come to say, bananas have to ripen in a certain way..." Just try getting that Calypso rhythm out of your head any time soon.
This was originally published in February 2012.