Eyescream – Branding

Eyescream

It all started off with a very ugly Taiwanese ice cream. The taste was good, but no one would ever buy something ugly like that. That is why design agency
m Barcelona came up with a new concept for this type of ice cream. To start, they separated the ingredients of the original Taiwanese ice cream. The shaved ice cream, the sauce and the topping, after that they decided to put some sugar eyes on top of the icecream to give it a personality. From there, the name was pretty soon defined: Eyescream.

The agency designed the interior of the store and the packaging of the ice cream. The packaging consists of a tray that will fit the ice cream container and two sauce containers. Regarding to the location they decided to make it a self-service store.

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De Tostifabriek – Passionate City Farmers

de tostiefabriek

Is making a tosti* as easy as it seems? Nowadays most people who live in city’s are cut from the food process. We don’t know how our food is made, because we just buy most of our groceries at the supermarket. De Tostifabriek, is a concept that wants to explore how hard or easy it is to make a real tosti. They are taking control of the food process. Bread, cheese and the ham. To make all the ingredients, they are going to build a real farm. It will take 7 months for the grain to grow and in the meantime they are milking the cows and caring for the pigs.

The “factory” will be build in the center of Amsterdam. People from the city can see the process of making the tosti by making a visit to the factory. In this way they want to rebuild the connection between urbanites and food. I think there are a lot people who are thinking about the origin of their food, but there is still a majority who really is cut of the food chain and don’t really know where their food comes from and how it’s made. This is a good initiative to bring this whole process to one place and give transparency on their own food chain.

*(toast ham and cheese)
Movie (Dutch)

de tostifabriek bouwplan

Source: Tostifabriek

 

The influence of environment on food – Magnum – Bompass and Par

The infinity pleasure pod is based on the results of the academic paper published by professor John Edward.  The finding of the research was : The environment in which you eat has a considerable impact on your perception of taste. His team at Bournemouth University discovered that the same dish, chicken à la king, tasted different depending on where it was consumed.  The dish was tasted in ten different locations, including a school, a care home, an Army base and a swanky restaurant. The more salubrious the surroundings, the higher the score: in the posh joints, it was rated as moist, tasty and filling, while in one of the dives, it was perceived to be claggy, dry and disgusting.

Bompas and Parr curated the infinity pod: The Infinity Pod tracks reactions such as pulse, heartbeat, skin elasticity, skin tension, swallow reaction and basic facial expressions and turns them into code, which is analysed and used to generate a digital artwork that is projected onto the interior of the pod in a shifting kaleidoscope of form and colour. It is the opposite of the research, because in this case, the environment reacts on the food. You can find the infinity pod in the Magnum concept store.

Of course this pod is just an attraction for shoppers and it will give Magnum some attention. But the information of this academic paper is very useful for the food industry. Saying you could let customers “feel” like they are getting higher quality food than they actually do. Who knows what further research shows. Maybe it is possible in the future to guide the brain of your customer just by clever decorating

Ice cream Concept Parlour – Food

[vimeo 44101755 w=500 h=300]

We all know the apple-parts, sweet red peppers and rough sliced fruits. It ‘s all very easy when you haven’t that much time to do it yourself (of course, two minutes to cut your apple is so much time;)) Customers are getting so used at it, they won’t even think about getting some fresh vegetables or fruit. The connection with food people eat is totally broken. You can read more about this in Hungry City from Caroleen Steel, very interesting.

Ploenpit – an industrial design student –  came up with Ice cream concept Parlour. This concept is designed to explore and investigate the process of making ready-to-eat food. People will get more aware of where the food comes from and how you have to prepare it. It is a way to encourage people to make their own food and show them how great it is to experience this process, to repair the broken connection. This concept also has a link to original craft, we are getting tired of not knowing where our food comes from and of what ingredients it consists. This concept shows you all the facets of making original ice cream and the cool thing about it, is that you can endlessly experiment with flavours.

Don’t coffee-block your smile

Advertising isn’t about commercials anymore. Trident did a great job, focusing on the strength of their product. Don’t coffee-block your smile!

Once upon a time there was a real cookbook…

KOREFE, a design and innovations agency of Kolle Rebbe, came up with the real cookbook. A cookbook that you can actually eat. The book is made out of 100% freshly made pasta . The pages will tell you, what to adjust to the pasta to make a nice lasagna of it. I really love this idea (not only because lasagna is my favourite dish), you don’t need recipes anymore, because you can find it in the book.  It makes an experience of preparing lasagna. Could this be a trend for big brands to take over?

Brand – Burger King

This is the new Dutch ad of the Burger King. With this ad they are trying to convince women, fastfood isn’t that bad. Do you think this is a good way to attract women to your business? I like this creative advertisment, but I don’t think it will generate more customers. Maybe it will change the experience of Burger King, because the ad isn’t focused on the physical product but on the brandimage.

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