Flashback Friday: Favorite Frozen Treats

Flashback Friday: Favorite Frozen Treats

Happy Friday! Summer is in full swing, and we are reminiscing about the sweet frozen treats that we grew up with. Relive the feeling of chasing down the ice cream truck with these throwbacks. BRIDGET Orange Creamsicles all day. They are the best of both worlds, sweet vanilla covered in tart fruit flavoring. Best when eaten next to grandmas pool. ALISHA Two words: CHACO TACO. I remember feasting on these beasts at the summer camp canteen…. I don’t know what brilliant mind decided to herald the unholy alliance between hard shell tacos and frozen dessert novelties, but damn I’m glad they did. JANNA Sprinklers Ice Cream bars! The perfect combination of rainbow sprinkles, vanilla ice cream and chocolate coating. Im 90% sure I was obsessed with these mainly because I used to LOVE everything rainbow. CHELSEA I loved walking to 7-11 with my friends to get a Slurpee and playing Crusin’ USA (this is back when 7-11’s had arcade games in the back). FRED Frozen Capri Sun…alll dayyyyy. JEAN PAUL Tamarind or passion fruit flavored shaved ice cones with condensed milk drizzled on...
The Double-Edged Sword of Natural

The Double-Edged Sword of Natural

Since the dawn of man, we’ve been obsessed with food, and if you need evidence in this day and age, look no further than a millennial’s Instagram. Food has and will always be a means of survival, but for many, foods role has evolved from sustenance to enjoyment. Prominent trends such as Transparency, Veganism, Mindfulness, Freshness are at the forefront. One Master Trend overrules them all simplicity in food. We all win… Or do we? We’re in a race to the bottom of an ingredient list. We are removing as much over-processing as possible. These are all good things, but… In the process, an important equity has been lost – taste differentiation. Which is something Big Food always benefitted from.     And for decades, Big Food has built brands on the pleasure of taste… irreproducible, proprietary, unnatural but ultimately delicious taste. A locavore or organictarian, with a gun to its head, would choose an Oreo over a private label knockoff, no questions asked. A Dorito over a cheese flavored tortilla chip. A Coke over cola. Intensive food science, heavy processing and laboratories that double as “kitchens” gave way to these patented, competitive brand advantages. These fabricated flavors turned products into household names, and ultimately billion-dollar brands. Yet the same practice that built Big Food up, is now responsible for its demise and vilification. Less Ingredients + Less Processing + Less Engineering = Commodities. So the natural foods industry is now faced with answering the tough question of how do you democratize natural food without falling victim to the dreaded C-word; commoditization? How do you build a meaningful brand without the type of flavor differentiation Big Food benefitted...
Meeting the Team 06: Bridget

Meeting the Team 06: Bridget

Tell us a little about yourself. I was born and raised in Fairport, NY a small town outside of Rochester. I am one of the designers concepting and creating the packages designs that come from Interact. I was brought on as an intern about a year ago and these crazy people actually hired me full-time three months later! Why did you want to work in advertising / packaging design? When did you know it was what you wanted to do? I fell in love with packaging design my senior year of college while working on an assignment to package gumballs in a unique way. I love creating things that not only have to communicate clearly and quickly, but also have to stand out next to its competitors. Grocery design in particular has a special place in my heart because it has to do all of this and impacts EVERYONE whether they like it or not. Except those people that grow everything they eat themselves — good for them though! What was your first job coming out of college? This was. 🙂 I’d say I’m pretty lucky for that. I genuinely could not have asked for a better post college experience. Have you always been a creative person? I wouldn’t know how to answer this if my first grade teacher didn’t ask me 11 years later if I was an artist yet. So yeah I would say so. In kindergarten I was commissioned to draw Blue from Blue’s Clues A LOT. How did you get interested in design? My junior year of high school I took an “advertising design” class on...
Transitional Farms Spur Organic Farm Growth

Transitional Farms Spur Organic Farm Growth

The availability of organic foods continues to increase exponentially. Yet, despite double-digit growth in consumer demand for organic foods every year since the 1990s, organic acreage has not kept up, according to the U.S.D.A. In fact, less than 1% of U.S. farmland is certified organic. (Food Business News) So, how can the supply begin to meet the demand? It all comes back to needing more organic farms. This proves to be more complicated than one might think, as a farm must undergo a process that requires meeting USDA Organic standards for three years before qualifying to convert from conventional to organic. This causes a lot of economic uncertainty for farmers, but some companies are taking steps to incentivise them.   Kashi’s “Certified Transitional” program guarantees that certain products will utilize grains for transitional farms, in hopes to convert more farms to organic throughout the country. The Dark Cocoa Karma Cereal utilizes wheat from transitional farms exclusively, and Kashi continues to integrate more transitional ingredients into more products. The packaging design doesn’t differ much from other products from the brand, but the mark for “Certified Transitional” is proudly displayed along with “Non-GMO” and “Fair Trade” certifications. In 2015, Clif Bar made an agreement with one of its growers to transition their farm from conventional to organic, offsetting the cost by agreeing to purchase the crops for seven years after receiving organic certification. The company also bought the farm’s “transition period” crops. Bigger companies like White Wave Foods and Costco are reported to be following suit by utilizing transitional ingredients, so we are likely to see more foods labeled as “Certified...
Trends Spotted in the Netherlands

Trends Spotted in the Netherlands

Ever wonder what the inside of a shop inside Amsterdam looks like? Now you can get a little taste! Our intern Sydney took a trip to the Netherlands recently, and she took some snaps of awesome packaging that she saw. Here are a couple trends she spotted abroad. JUST ADD ______   There were a lot of pre-packaged goods that combined ingredients for ready made drinks and snacks. Teas with sweetener loaded onto a spoon waiting to be mixed into a cup of hot water were a favorite. “Festival in a Bottle” was an innovative way to add some excitement to a plain bottle of liquor with dehydrated fruits and spices. And for a delightfully simple mix-it-yourself refreshment, there were kits that included everything you’d need for a fresh gin & tonic.     QUITE THE CHARACTER The Dutch are embracing bright and bold colors, in contrast the modern packaging we typically see in the States. These eye-catching hues were seen in shelves all over stores. There were chocolate bars that sported vibrant, contrasting patterns that worked together in perfect chaos. In addition, there were a lot of whimsical illustrations and characters – even in products that aren’t necessarily marketed toward children. The shifty eyes on bottles of Karma Kombucha couldn’t be ignored when walking past the refrigerated section!      IN THE SPIRIT OF TRANSPARENCY One trend that’s clearly a hit across cultures is transparency – both in the literal, visual execution of packaging solutions, but also in the key messaging that brands are sending. The desire to eat “clean” has spurred a movement that pushes companies to lay everything out on the table – particularly ingredients. It...
Interact Category Specialists: Cereal & Granola

Interact Category Specialists: Cereal & Granola

Just when consumers are beginning to feel they have seen it all in the cereal and granola world, brands, as well as celebrity chefs, are coming out with new ways to flip the category on it’s head. Certain brands are making strides toward healthier options, ingredient transparency and the use of food byproducts as part of their formulations, while others are actually amplifying these traditional breakfast foods to be more indulgent than ever. (Kashi) TRANSPARENCY Cereal and granola don’t have the best reputation when it comes to a clean ingredient list, especially relating to sugar content. However, brands such as Kashi, and RX Bar are on a mission to prove that they aren’t afraid to show what their products are made of. In a recent redesign, Kashi decided to use close-up photos of their cereal and granola bars on their boxes to show how real their products are. Additionally, their granola bars are wrapped in a clear sleeve so the individual ingredients can be seen through the window on the front of the box. Aside from visually highlighting the product to relay ingredient transparency, boldly listing the individual ingredients can instill confidence in consumers that they can trust what they are eating. RX Bar utilizes a straightforward list of ingredients on their packaging to show consumers how clean and simple their products are. The last line of every list states “No B.S.”, which is one additional way of communicating their clean formulation.   (Regrained) FOOD BY-PRODUCTS As the concern surrounding food waste continues to grow, a few young brands have begun to play their part in utilizing food byproducts...