Food Packaging
Mucca makes New York supermarket company Fairway’s everyday essentials anything but basic
Founded in 1933, Fairway Market is an independent regional supermarket chain with stores across New York. The grocery retailer sells food and household goods, and over the past eight decades or so has built its reputation on an unusually broad selection of hard-to-find products and a distinctly New York character. As well as selling a number of different brands, Fairway...
Coca-Cola’s new identity by JKR proves that sometimes the smartest rebrand is barely a rebrand at all
It’s hard to think of a bigger name client than Coca-Cola: the brand is so huge that it’s become a shorthand for anything meaning ‘global mega-corp’. Its reach is so vast, its history so firmly cemented in culture that it practically owns a certain combination of red and white; a specific sort of alliterative script serif type. Even its bottle...
Studio Blackburn’s branding for Ellis Butchers is unflinchingly carcass-centric, yet somehow so full of warmth
As a vegan of two decades, and a squeamish one at that, the thought alone of a “whole-carcass butcher business” makes me feel rather queasy – so it’s a testament to Studio Blackburn’s incredible skill that despite my personal nonsense, I absolutely adore this branding project. And I love it not in spite of things like the utterly unflinching, raw-flesh-laden...
Another Collective’s identity for smash burger brand Brusco deftly reinvents classic burger joint design tropes
Food trends are a funny old thing aren’t they. And just as design trends are never just about ‘aesthetics’ – the ‘what something looks like’ divorced from the world around it, food trends aren’t just about ‘edible stuff’, or ‘what things taste like’. Such movements both hold up a mirror to, predict, and feed back to us (literally, in the...
Strangers by Auge Design
Strangers is a new confectionery brand created by Valgosa, a family company dating back to 1912 and seemingly best known as purveyors of saffron. It seems an unlikely starting point for such a boldly positioned brand – and one boasting an exquisite visual identity thanks to Milan-based Auge Design (Erbert, Ginori 1735). According to Auge – which worked across everything...
Yellowbird by Gander
Sauces, oils, seasonings and condiments are consistently thriving categories in direct-to-consumer packaged goods. These high-margin, shelf-stable products can be easily differentiated with unique flavours and ingredients, and have high branding potential that can quickly adapt to trends. Right now, hot sauce its having its moment, with celebrities from Ed Sheeran to Brooklyn Beckham jumping on the band wagon, following trailblazers...
Bezi by Red Antler
Bezi was founded by Ilay Karateke – an Istanbul-raised, New York-based, ex-McKinsey consultant turned cheesemaker – and Hasan Bahcivan – a Berkeley-trained engineer from one of Turkey’s largest and most legacied cheesemaking families. Both grew up in large families, with their lives punctuated by big family-style meals shared with friends and neighbours. Labneh, a Middle Eastern spreadable cheese, was ever...
Wholy Greens by Control Studio
Wholy Greens is a B-Corp certified Dutch food brand dedicated to transforming the way people perceive and enjoy vegetables. Its mission is to create a mindset shift from ‘having to eat veggies’ to ‘genuinely loving veggies’ – and it uses pasta as its primary vehicle. It’s a smart set up, not least because, frankly, what experiences aren’t more enjoyable when...
Coolhaus by &Walsh
Dessert-centric power couple Natasha Case and Freya Estreller met in around 2008, soon forming a partnership in both life and business: Coolhaus, a range of ice creams and other frozen treats that looks to inspire other female and LGBT+ founders. For those thinking, ‘what, like Rem Koolhaas?’ – yes, you’re right. Estreller originally trained as an architect, and before Coolhaus-proper...
Isle of Wight Tomatoes by B&B Studio
Having grown up near Portsmouth, the Isle of Wight carries a certain resonance, though perhaps unfairly. Aged around 14, when getting served in off licences/particularly lax pubs wasn’t always a given, we’d sometimes pass the time watching the IoW ferry. It felt rather bleak, and somehow a bit futile, just bobbing back and forth between two destinations (Southampton and Cowes)...
Superkeen by B&B Studio
There has never been more awareness of allergens and inflammatory ingredients, with lupins and sulphites now on the mainstream radar alongside common culprits like gluten and dairy. At the same time, nostalgia and anemoia (‘a feeling of yearning for a past that you never experienced’) have become driving forces shaping contemporary tastes. Direct-to-consumer cereals neatly bridge a gap in this...
Toundra by LG2
There’s always something intriguing about niche, singular companies, stores and brands. When I was growing up, I distinctly remember a shop that sold only various things made out of wicker, for instance. It both intrigued and baffled me then, before I understood the concept of a ‘front’, a la (or so rumour has it) the numerous shops that once lined...