Sophisticated illustrations for Vegetable Packaging Design

Vegetables are an important part of healthy eating and provide a source of many nutrients, including potassium, fiber and vitamins A, E and C. They are very important for our well being and during cold season canned vegetables are a very good alternative.

Canned fruits and vegetables are a convenient, tasty and nutritious way to boost intake of produce – and at a good value. Frozen vegetables may be more nutritious than fresh ones that have been shipped over long distances. The advantage of frozen fruits and vegetables is that they usually are picked when they're ripe so the taste is amazing.

However most of the time the design for the cans or bags is not really attractive. With this vegetable packaging design we tried to change just that, so we created some sophisticated handmade illustrations to represent the juicy tomato and the delicious beans. 

https://www.creativebydefinition.com/packaging-design-tomato.html

Vegetable Packaging Design

Did you know? In 1795, Napoleon Bonaparte offered a reward for whoever could develop a safe, reliable food preservation method for his constantly traveling army. Nicholas Appert took on the challenge, and about 15 years later introduced his method to the world.

The process was invented after prolonged research by Nicolas Appert of France in 1809, Appert’s method consisted of tightly sealing food inside a bottle or jar, heating it to a certain temperature, and maintaining the heat for a certain period, after which the container was kept sealed until use.


It was 50 years before Louis Pasteur was able to explain why the food so treated did not spoil: the heat killed the microorganisms in the food, and the sealing kept other microorganisms from entering the jar. 

While working as a fur trader in Labrador, NF, Canada, Birdseye discovered that the fish that he and the local Inuit caught froze almost immediately after being pulled from the water. He was delighted to discover that the fish was just as delicious when thawed out months later. From this experience, he theorized that food must be frozen very quickly in order for it to retain its taste and texture.

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