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03Julio

Verallia honours the best packaging designs for oil and olives

Verallia honours the best packaging designs for oil and olives

Verallia's Glass and Creation Competition has already seen some winners. The top spot – accompanied by a grand prize of €2,500 – was taken by a project entitled “Trama" by María Torres. “La O liva”, by Gloria Díaz, Alicia Alonso and Laura Estévez won second prize, worth €1,300, while “Olives”, by Mario Aguirre, came a worthy third, winning €900.

“From The Olive To The Glass” was the slogan for this fourth edition of the Spanish contest, which celebrates original ideas realised by design students from some of the country's leading design schools. Their challenge this year was to create a different container for oil, olives, vinegar or pickles. A total of 80 projects entered the competition, which is growing in popularity by the year.

Designer Albert Puigdemont, CEO of the design studio Puigdemont Roca, headed this year's jury, along with fourteen other professionals from the world of glass packaging for food and drinks.

"Trama", by María Torres, currently studying Engineering in Industrial Design and Product Development at the School of Industrial Engineering (Escuela de Ingenierías Industriales – EII) at the University of Valladolid, takes home first prize and €2,500. María Torres also won the Facebook public award, amassing 740 votes.

Packaging inspired by the olive blossom as it buds. Its circular shape allows the user to grasp the bottle quite easily, whilst the small mouth is designed to be used in the same way as an oil cruet.

Second prize, worth €1,300, went to "La O liva", by Gloria Díaz, Alicia Alonso and Laura Estévez, also studying Engineering in Industrial Design and Product Development at the School of Industrial Engineering (EII) at the University of Valladolid. A pack comprising two containers: one for olives (150 ml) and another for olive oil (750 ml). There are several hollows on the surface of each container, designed to make them easier to grip.

"Olives", by Mario Aguirre from the Escola d’Art i Superior de Disseny in Valencia (EASD-Valencia) picked up a worthy third place, as well as €900. Designed to contain and conserve olives, pickles or vinegars, Mario's container has a number of advantages: incorporating small forks makes it extremely convenient to use anywhere, and it can be reused again and again.

For the first time, the winner will go on to compete in a large international final taking place in Paris on 30 November, joining the best designers selected from all the countries in which the Verallia competition is held. The winner will be able to opt for a cash prize or a training placement at the company.

The initiative gives participants the opportunity for their project to be developed by Verallia.

@MaicaPackaging
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Publicado en Innovation, Food

07Junio

Packaging for Utopick Chocolates created by Lavernia & Cienfuegos

Packaging for Utopick Chocolates created by Lavernia & Cienfuegos

Paco Llopis is a Master Chocolatier. He came to Lavernia & Cienfuegos with the challenge of creating a new design and unique packaging for Utopick Chocolates.

Utopick had a symbol, a ship embodying the spirit of adventure and representing the long voyage the cocoa pods make to reach the Chocolatier – this being the same route taken by Spanish Explorers when they set sail and first brought them back in the Sixteenth Century. Engaged in the task of how to package the chocolate, Lavernia & Cienfuegos transformed the symbol into an origami boat, a moment that marked the birth of its solution.

"Utopick package their batches by hand so we created a unique way of folding the paper to wrap the bars. This is a hands-on process which is pure and authentic, embracing the traditions of a skilled craft that is free from the restraints of automation", they explain. The paper folds to create two triangles on the front of the design, each with their own colour and texture, personalizing every bar. The packaging opens and closes in a way that makes it easy to rewrap the chocolate making it appear untouched.

They reproduced the same shapes on the bar, which is pre-cut into big triangles, once again taking advantage of the ships own geometry – the symbol of Utopick.

This packaging stands out for its aesthetics, for its visual and subtle beauty, for hiding hidden passions and evoke the game, the windmills of blushes that move with the wind, like paper boats.

@MaicaPackaging
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utopik2

 

Publicado en Design, Creativity, Food

17Mayo

Ardagh Group and Duerr’s citrus jar wins Best Packaging Design

Ardagh Group and Duerr’s citrus jar wins Best Packaging Design

Ardagh Group and Duerr’s have been awarded Best Packaging Design for their unique citrus jar at the World Food Innovation Awards, organised by FoodBev Media.

The product highlights by the design innovation in the intricate detailing of the jar’s texture.

Ardagh’s designers were given a specific brief by Duerr to develop a totally unique jar that looked like, and felt like citrus fruit. The project was in fact full of technical challenges. To create a stunning and tactile ‘citrus’ jar to the right size and scale, and replicate the peel effect.

The new packaging has transformed the fixture; the shoppers will use the jars as anything from candle holders to cocktail glasses once the contents have all been enjoyed.

A good example of originality and eco-friendly design.

@MaicaPackaging
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ARDAGH 2

Publicado en Innovation, Food

17Abril

Conduru by Zoo

Conduru by Zoo

Zoo designed the packaging of Conduru (Cacao Barry).

The concept and design of the pack take their inspiration from the main material used by farmers to store cocoa: wood. Based on this concept, Conduru searched for different types of wood: natural woods, naturally dyed woods and indeed a variety of thicknesses.

Conduru is an exclusive chocolate that comes from a small cocoa plantation in Brazil. With this cocoa, they have produced 100 chocolate cylinders (1 kg) to obtain a limited series of 100 packs. The first pack went to Pierre Hermé, winner of World's Best Pastry Chef at the 2016 World's 50 Best Restaurants ceremony in New York.

@MaicaPackaging
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CONDURU 2

 

Publicado en Design, Creativity, Food

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