Tugg by Kurppa Hosk
The hamburger is an American icon. It conjures associations with all-American diners and drive-thrus, backyard cookouts and family gatherings; American values, such as entrepreneurship, as well as less positive attributes of Western countries, like obesity. The burger’s visual identity is inseparable from its history and has been solidified time and time again as the big fast food franchises conquered the...
BrewBird by Mucho
Global strategy, branding, packaging, and graphic design studio Mucho created this colourful new identity for coffee tech startup BrewBird, working with Scottish artist Craig Black. Mucho was appointed to create a new brand identity and ‘memorable’ packaging system to help BrewBird communicate its story around uniting cutting-edge tech, taste, and ‘the artisanal craft of coffee roasters’. According to Mucho, drip...
Fork & Good by Mother Design
There’s nothing more human than food says Nyati Gupta, CEO and Co-founder Fork & Good. However, the first place people in more temperate regions will feel the effect of climate change will be on their plate. ‘To be able to eat your favourite dishes without the environmental impact, that would be the dream’. Although vegetarianism and veganism have made it to...
Eager by Ragged Edge
The visual ‘territories’ of design and the strategic routes of marketing and advertising run in cycles, parallel to consumer culture. Ideas that fall by the wayside one decade are rediscovered, remixed or recycled in another. Challenger brands grow, take on the established and are either acquired, expire or, sometimes, find a sweet spot for growth that allows them to remain true...
Jupiter by Triboro
Triboro worked on its first restaurant branding project over a decade ago, at a time when the folklore was that if you were a restaurant serving traditional food the visual language should evoke the region and time period of the cuisine. This was intuitive and, as Triboro founder David Heasty recounts, led to some well-crafted and beautiful results but often leaned...
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...
Still Waters by Makebardo
There’s a drink for all occassions. Could be with friends, out at a bar, in a restaurant, perhaps alone. There are also drinks that you might expect to take you away from the everyday, perhaps to a quieter more tranquil place, where torrent of ice water meets the churn of the sea. Still Waters, a New Zealand distilled gin and...
Detour Beer Co. by Weave
Craft beer has become a hugely competitive market to enter. It seems a rather obvious thing to write, but it’s quite something to have been part of the generation that saw its rise. It’s also provided a lot of great imagery for design blogs, and moved freely between both brand building and just plain visual delight. To see large fridges within...
Clutch Automotive by Parker Studio
From à la mode Lick paint to gramable Aokka coffee, everything comes in a tin these days. The rise of metal packaging solutions in food and beverages, healthcare, household and consumer is expected to accelerate by 3.1% year-on-year from 2021 to 2030, driven by the demand for sustainable alternatives to plastic and lightweight substitutes for glass. Aesthetically speaking, the tin...
Panettoni Pavolucci by Requena Office
Panettone has origins as far back as ancient Rome, but its connection to Christmas was first established in the eighteenth century. This sweet bread – originally from Milan – has earned its place across the globe as a staple of the festive season. However, earlier this summer, Barcelona-based twins Chiara and Francesca Pavolucci opened a bakery to bring panettone to...
Everybird by Marx Design
Few products have successfully integrated ethical, sustainable and environmental concerns with a product than coffee. It’s hard to imagine a time when the conditions of cultivation (both human and environmental) were not equal to flavour and – if we’re getting technical – whether the roast is blended or single origin. With its smaller volumes, the speciality coffee market has challenged...
Plenty by &Walsh
Agricultural practices are constantly changing to provide greater crop yields. In an effort to achieve this goal, modern farming has created a host of ecological side effects. Most notably, overconsumption of water and a reliance on chemical fertilisers, GMOs and pesticides. Plenty is an indoor vertical farm providing green produce to the masses through sustainable practices, using less space and...