Pakaging and Merchandising Design - Project 2

 

16/05/2024-27/06/2024 / Week 4-Week 10
Tai Tong En / 0363164
Pakaging and Merchandising Design / Bachelor of Design (Honours) in Creative Media
Project 2- Innovative Packaging (Collaboration project with School of Biosciences)

INSTRUCTION


Week 4- Week 10

Innovative Packaging (Collaboration project with School of Biosciences)

This is a collaboration project between the Design School and School of Biosciences. Students from SBS has developed food in their previous semester and in need of packaging design for their product.

In this project, students will be required to create a new packaging design based on a collaboration project. The project aims to develop students' skills in creating and designing suitable packaging that reflects the product and its target audiences.

Objective
The objective of this project is to encourage students to use their critical thinking skills and design skills to create packaging that effectively communicate the brand message and are aesthetically pleasing.

Requirements
The task is to propose and produce a packaging design for a selected project from SBS and Business School. The packaging should be able to communicate and marketable in the local or international market. The design should communicate the benefit of the product and you may require to creating the brand for the product.

The Product:

Product Name
Jackfruit based sausage

Description
Jackfruit sausages offer health benefits and lower greenhouse gas emissions compared to traditional meat. They provide a meat-like experience, dietary fiber, and support sustainability. Using jackfruit in sausages promotes healthier diets and reduces the environmental impact of meat consumption.


The Brand:

Macam Meat
Macam Meat is a unique and innovative plant-based sausage made from the byproduct of jackfruit. The name "Macam" is derived from the Malay word meaning "like" or "similar to," highlighting our mission to create a product that mimics the texture and flavor of traditional meat. By using the fibrous rags of the jackfruit, Macam Meat delivers a satisfying, meat-like experience while being entirely plant-based. This sustainable approach not only provides a delicious alternative for those seeking to reduce their meat consumption but also contributes to reducing food waste by utilizing the often discarded parts of the jackfruit.


Progress

Progress in AI

Progress in AI


After consultation with Mr. Shamsul, I received Mr. Shamsul's suggestion and changed my design.

Mood board



Typography




Sketches

Concept
The packaging for Macam Meat combines graphic iconography and photographs. To draw attention to the true object in the center, softer colors are attempted. 

 All in all, the packaging combines modern and traditional design elements. For years, the goal has been to attract new clients while maintaining a localized appearance.


Materials

Food Grade Paperboard
Food-grade paperboard is a safe, durable packaging material for direct food contact. It offers moisture and grease resistance, supports branding, and is environmentally friendly, being recyclable or compostable. It ensures food safety and quality during transport and storage.

PE Derivatives & Lidding film
PE derivatives (like HDPE and LDPE) and lidding film are essential in food packaging. They provide strength, flexibility, and barriers against moisture and contaminants, ensuring food freshness and safety.



Progress
Progress in AI


Final Submission




Dieline





Mockups



Project 2 - Submissions -Innovative Packaging - Presentation - PDF

Innovative Packaging PDF

Reflection

The process of coming up with creative packaging for sausage made from jackfruit required combining sustainability and aesthetic appeal with inventiveness. The main task was to create packaging that successfully communicated the special advantages of the product while being both visually appealing and educational. The packaging emphasizes sustainability and uses eco-friendly materials in response to consumer demand for items that are ecologically conscious. This project served as a reminder of how crucial it is to strike a balance between design innovation and useful and sustainable factors.















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