Roots of packaging skin

As we learn from nature’s packaging – the protective layer over bananas or the tough spiky helmet over creamy durian meat – we attempt to re-create packaging that reflects the surface of what we see. In its physiological sense, looking at a packaged good that looks like a fruit feels fresher than one that comes out of Man made machinery. Perhaps if supermarkets started hanging fruit onto plants as they were, we would at least know where these items are coming from. It would be educational and perceived as an artificial fresh.

Juice skin by Naoto Fukasawa
Juice skin by Naoto Fukasawa

Done for the Haptic design exhibition in Japan, in the context of “awakening the senses”.  If you look closely, the strawberry packaging has the depressions of the seeds that dresses the red of it’s skin. The subtlety of texture generates emotions that brings us back to au naturel.

Organic Marlborough Sauvignon Blanc by The Creative Method
Organic Marlborough Sauvignon Blanc by The Creative Method

Alternative Organic wine, with leafy veins that cumulates into a core monogram. With organic packaging, the language of kraft paper is commonplace. Standing out as a limited edition bottle, using environmentally friendly material while looking premium must have been challenging to achieve.

Peanut packaging
Peanut packaging

Can’t seem to find the original post and it’s authors, if you do, let me know! This is the perfect marriage of material and product.

Gino's Garden by Marios Karystios
Gino’s Garden by Marios Karystios

If you’ve checked out Extra Virgin Suicide, the olive oil chain is a complex one. Read about the crooks and deeper mysteries of how it ends up on our supermarket shelves. With it’s ceramic vessel, it can produce that uneven surface which is closer to the fruit of reality.

TJUVHOLMEN SJØMAGASIN by Work In Progress
TJUVHOLMEN SJØMAGASIN by Work In Progress

Time to work on fish scale packaging for the catch of the day. The typography here utilizes waves of the ocean for the branding of a seafood restaurant.
Inspiration from nature, mimicking nature and biomimicry is always there to remind us city dwellers that honey does not come from honey bears. It brings us closer to the knowledge of how food has come to the table and a reminder that what we consume is not a ball of artificial produce.

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