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@middaysquares

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Mid-Day Squaresseen in 19 videos →www.middaysquares.com ↗

Why it worked

The video effectively uses a trending topic (rising food prices) and a relatable problem (impact on beloved products) to engage viewers. It then offers a unique and potentially innovative solution, presented in an easily digestible and visually engaging format, prompting audience interaction.

Summary

The video explains how rising cocoa prices are impacting chocolate companies, including Mid-Day Squares. They are exploring using rice bran butter as a potential replacement for cocoa butter in their products to reduce costs and offer a healthier alternative, despite regulatory challenges.

Structure

1Introduction to the problem: rising cocoa prices
2Explanation of rice bran vs. rice
3The potential of rice bran as a cocoa butter substitute
4The challenge of government regulations
5The decision: play it safe or be bold with innovation
6

Original caption

Chocolate prices are rising… but we might have the solution! #middaysquares #chocolate

More from @middaysquares

Their other posts in the index, biggest breakout first.

Call to action: asking viewer's opinion

Product placement

The video prominently features Mid-Day Squares chocolate bars and discusses their ingredients and production in relation to rising cocoa prices. It also shows rice bran and rice bran butter as potential alternatives.

Call to action

What do you think? Do we make the switch?

On-screen text

our company's depends one single DECISION January 2024 April 2024 cocoa prices are OUT OF CONTROL chocolate $1.51 chocolate companies and with our bars being made 20% COCOA BUTTER we've been feeling the SQUEEZE solutions something interesting what's the difference? BROWN white rice outer RICE BRAN rice bran now I'm sure you're probably wondering what does this have to do with chocolate? But bear with me. despite being considered waste has benefits scientists improves hypertension (high blood pressure) are only now discovering instead BRAN experimenting into a usable product. like rice bran butter which could be a potential replacement COCOA COCOA BUTTER 20% 15% 5% better-for-you ingredient and be more DOUBLE BUT cost effective. if our bars contain <18% we stop in the eyes and become... FUNCTIONAL functional chocolatey squares. because of a 43 year old government REGULATION HASN'T and while we could petition them to relook at their definition it would be a long and costly time which puts us in an "INTERESTING" position DO WE PLAY IT SAFE and stay as chocolate to not potentially turn away customers even though it'll mean still struggling with high cocoa prices? or do we BE BOLD bran amazing innovation concerns switching only things you that'll let you reach NEW HEIGHTS what do you think? do we make the switch?

Transcript

our company's depends one single DECISION Let me explain. See cocoa prices are OUT OF CONTROL cocoa prices are out of control right now. causing a lot of chocolate $1.51 causing a lot of chocolate companies and with our bars being made 20% COCOA BUTTER we've been feeling the SQUEEZE so we were searching for solutions when Nick came across something very interesting. what's the difference? what's the difference? BROWN white rice white rice has had this outer RICE BRAN removed. rice bran now I'm sure you're probably wondering what does this have to do with chocolate? But bear with me. despite being considered waste has benefits scientists benefits scientists are only now discovering. improves hypertension (high blood pressure) instead BRAN experimenting with ways to into a usable product. like rice bran butter which could be a potential replacement COCOA COCOA BUTTER for cocoa butter. By swapping out even just 15% 20% 5% we'd be introducing a better-for-you ingredient and be more DOUBLE BUT cost effective. if our bars contain <18% we stop in the eyes and become... FUNCTIONAL functional chocolatey squares. because of a 43 year old government REGULATION HASN'T and while we could petition them to relook at their definition it would be a long and costly time which puts us in an "INTERESTING" position DO WE PLAY IT SAFE and stay as chocolate to not potentially turn away customers even though it'll mean still struggling with high cocoa prices? or do we BE BOLD bran amazing innovation concerns switching only things you that'll let you reach NEW HEIGHTS and so what do you think? do we make the switch?