Dirty Vegan by Jens Nilsson
Having been a vegan for almost 20 years now, various tropes have come and gone. In the early days, for the health conscious it was pretty much all about brown paper packaged Holland and Barrett goods, and references to the Young Ones cooking lentils. For the not so health conscious (hello!) it was ketchup sandwiches. Gradually the Quorn contingent came...
The Gospel by DDMMYY
Not a new project, but one certainly worth revisiting; this work for whisky brand The Gospel scooped a fair few awards back in 2020, and it’s not hard to see why. The design agency behind everything from strategy and naming to brand story, creative direction, packaging design, and more is DDMMYY, based in Auckland, New Zealand. The team was initially...
Frank Penny by Bedow
Frank Penny is a consultancy specialising in AML – anti-money laundering. Knowing next to nothing about financial matters, I had no idea such companies existed. But like pretty much any other business, to succeed and stand out against their competitors, at some point or another anti-AML consultants need to think about their brand identity. Stockholm studio Bedow was recently tasked...
Quality Experience (QX) by &Walsh
Even the most fleeting scan through &Walsh’s portfolio makes it wholly unsurprising how Jessica Walsh’s semi-eponymous studio has achieved such a brilliant reputation. While Walsh herself has garnered countless design press column inches – as partner at Sagmeister & Walsh; one half of the 40 Days of Dating project; a creative conference regular; and an advocate for women in design...
Pilo by 5.5
Youth hostels aren’t exactly associated with luxury – nor great branding. For the most part, they’re deemed the cheap and cheerful option; a trip where home comforts are sacrificed for socially minded living, affordability, and a more adventurous sensibility than the average Travelodge. They’re the sorts of places where creaky bunk beds, shower queues, pillows so thin they’re barely more...
Phil’s Finest by Gander
It’s a moot point now that the last few years have seen an explosion in all things vegan and ‘plant-based’ (a term arguably used lightly, when you consider the ingredients in many no-meat, no-dairy, no-animal product alternatives). There’s vegan cheese that actually tastes nice, there’s mushroom and hemp ‘magic mince’, even vegan tuna. I’m writing this while eating a vegan...
Graza by Gander
Using olive oil has never been so squ-easy. That’s how Andrew Benin, founder of Graza, would like us to feel. As Kelsey McClellan reports for the Wall Street Journal, Benin knew the last thing the world needed was another snobby olive oil and the key goal was finding ‘the sweet spot between flavor and affordability’. This product does feel different...
Unto by Studio Bergini
Five years ago, the discerning and culinary-minded were content with their everyday Waitrose Essential Extra Virgin Olive Oil. But now – as with wine – there is increasing awareness that the taste of oil is individual, depending on olive variety, soil type, climate, cultivation method, and a host of other factors. From The River Café’s hotly anticipated annual pressing to...
Mama Mexa by Seachange
Tacos are a Mexican staple, consisting of a small hand-sized corn or wheat-based tortilla topped with a range of fillings. They make for perfect on-the-go food, packed full of flavour. This combination of convenience (quick to make or eat) and tastiness has seen the traditional dish rise in popularity as an ideal product to package and sell in many markets....