March 11, 2010 | 7 Comments
Designed by Geneviève Côté | Country: Canada
“If it is indirectly the quest of spices that led to the discovery of the Americas by Europeans, the passion has definitely not had much influence on American cuisine and, in fact, except salt, pepper marginal and some spices, we are collectively ignorant regarding all these subtleties that distinguish the food of men from that of animals.
March 11, 2010 | 5 Comments
Designed by envision:design | Country: Denmark
“Knuthenlund Estate in Lolland has operated an organic farm since 2007, striving to offer high quality organic foods and at the same time taking care of the unique nature, that is characteristic for the Danish island of Lolland. In the Easter of 2009, Knuthenlund opened a whole new dairy farm in one of the former barns on the estate. The dairy farm is based on milk from the estate’s own organic milking sheep and goats. The fresh milk is handled very carefully to preserve its taste and structure.
March 9, 2010 | 1 Comment
Designed by Stockholm Design Lab | Country: Sweden
“Stockholm Design Lab created a design and packaging concept for IKEA when the company combined its various food and catering units under the joint name IKEA FOOD. The packaging concept is for a range of food products sold under the IKEA FOOD label, expressing the key values: reliable, good quality and Swedish. The package design is based on three approaches – photographic, graphic and transparent.”
March 9, 2010 | 3 Comments
Designed by Patrick McKeever | Country: United States
A concept to replace the standard cereal box with a lid which doubles as a portion control device.
March 3, 2010 | 1 Comment
Designed by Milk | Country: Sweden
“Packaging design for “Bureau of the Year 2010″ in Sweden. A competition where advertising-, media and design bureaus compete against each other based on clients’ evaluations.
The event is sponsored by a printing company called Elanders. That allowed us to be more creative when it came to printing techniques. This series has partial gloss, 400 dpi raster on wood textures, silver foil and high quality paper to represent some of Elanders printing possibilities.”
March 2, 2010 | 1 Comment
Part of a complete branding project for a new restaurant in Kansas City, this packaging uses a lovely simple colour palette and includes beautiful take-out boxes and bags.
March 2, 2010 | No Comments
“The client wanted a very stylish retro-looking design, but with a modern appeal. So in the end it came down to a not so regular round shape, avoiding all the usuall bees, sunflower stuff.”
March 1, 2010 | 3 Comments
“Specialist food and drink branding consultancy Simmer has just launched a new brand identity for artisan preserver Claire’s Handmade.
Claire’s Handmade makes delicious award-winning Preserves, Chutney, Piccalilli, Ketchup, Jam, Marmalade and Lemon Curd. Recipes are created by Claire Kent and her chef husband, ingredients are locally-sourced where possible and products hand-made in Cumbria. The range is sold in retailers around the North-West and further afield and are also served extensively in fine restaurants, tea rooms and foodservice outlets.
February 27, 2010 | 15 Comments
“Our assignment was to create an elegant product-line for a famous chef. I chose Gordon Ramsay, a renowned UK chef who has received 10 Michelin stars. For this, I utilized a clean and simple design that emphasized the typography as a differentiating element to accompany the photography. Instead of laying out the food as it would appear on a plate, it is placed in a more artistic manner as if it was a sculpture. I used photographs on the lateral panels of the boxes in order to create a more dynamic brand (example: escargots and marmalades). As you can see, it’s a very clean, elegant and simple way to create a brand that is unified by a typographic style.”
February 26, 2010 | 2 Comments
“Serving traditional pizza, pasta, salads and other options, Cafe Di Napoli is the oldest Italian restaurant in the twin cities. After moving from its original location, the restaurant wanted to rebrand themselves as more of a quick lunch option for skyway travellers rather than a full service sit-down experience.”