Woongjin Food Design Team-Deundeunhan Beans Beverage

At Design Interviews

Interview with Woongjin Food Design Team : Frank Scott: What is the main principle, idea and inspiration behind your design?. Woongjin Food Design Team : ‘Deudeunhan Kong’ has been designed to let the natural taste of beans be felt at the package by giving the impression of the look of bean pods minimally. .Frank Scott: What has been your main focus in designing this work? Especially what did you want to achieve?. Woongjin Food Design Team : Shedding the stuffy image coming from the material composed of grains, the design was focused on minimalism and modern sensibility, including the honest manufacturing and the quality consumers can trust. .Frank Scott: What are your future plans for this award winning design?. Woongjin Food Design Team : Currently, besides the plain taste, the development of black soybean flavor, which is the unique taste of ‘Deudeunhan Kong’, is now in progress. .Frank Scott: How long did it take you to design this particular concept?. Woongjin Food Design Team : It took 3 months to carry out the market analysis and establish the concept, including one month to establish the design concepts. .Frank Scott: Why did you design this particular concept? Was this design commissioned or did you decide to pursuit an inspiration?. Woongjin Food Design Team : In order to vividly illustrate the concept that 100% of beans were ground wholly, the shape of beans was expressed directly, so that the bold and straight concept could be boosted. .Frank Scott: Is your design being produced or used by another company, or do you plan to sell or lease the production rights or do you intent to produce your work yourself?. Woongjin Food Design Team : The shape of mold was selected among the mold designs that could best boost the concept, and the label design was carried out in cooperation with outsourcing companies. .Frank Scott: What made you design this particular type of work?. Woongjin Food Design Team : Design was carried out in accordance with the product concept. .Frank Scott: Where there any other designs and/or designers that helped the influence the design of your work?. Woongjin Food Design Team : Making progress on design, we have performed lots of surveys on the unsweetened soybean milk in Japan. .Frank Scott: Who is the target customer for his design?. Woongjin Food Design Team : The customer base getting tired of sweetness among the existing soybean drinkers. .Frank Scott: What sets this design apart from other similar or resembling concepts?. Woongjin Food Design Team : Bringing the material composed of soybean into such clear relief, we have attracted attention by using the design to which typography for the first time in the country. .Frank Scott: How did you come up with the name for this design? What does it mean?. Woongjin Food Design Team : It was planned to establish the image that customers may fill their stomach with one bottle of soybean milk as the soybeans are ground whole in production. .Frank Scott: Which design tools did you use when you were working on this project?. Woongjin Food Design Team : After establishing the design concept and drawing a sketch, we made progress on design according to the illustration procedure .Frank Scott: What is the most unique aspect of your design?. Woongjin Food Design Team : The design on the mold, which has the figuration of soybean’s shape, was carried out in order to make the graphic design convey feelings of soybeans harmoniously, .Frank Scott: Who did you collaborate with for this design? Did you work with people with technical / specialized skills?. Woongjin Food Design Team : We had lots of discussions with the brand manager in charge until the design concept was established. .Frank Scott: What is the role of technology in this particular design?. Woongjin Food Design Team : We put emphasis on the confidence in healthy soybean milk by using transparent packing material, which enables customers to see the contents and placing the shape of soybean lengthwise, which is the main material. .Frank Scott: Is your design influenced by data or analytical research in any way? What kind of research did you conduct for making this design?. Woongjin Food Design Team : From the beginning of product planning, we have carried out lots of studies related to the advance soybean milk market in Japan. Especially the surveys on the Japanese market were focused on what differentiation was made between the existing products and the unsweetened soybean because the unsweetened soybean milk market has been expanded. .Frank Scott: What are some of the challenges you faced during the design/realization of your concept?. Woongjin Food Design Team : In this country, all the existing soybean milk has been made from spent liquor of cooked soybean. But specialty of ‘Deudeunhan Kong’ is that it is 100% bean beverage composed of wholly ground soybeans. The main purpose of design was to make customers catch the product concept that the product is the 100% soybean beverage when they look into the package. We had to take pains to boost the concept, undergoing trial and error. .Frank Scott: How did you decide to submit your design to an international design competition?. Woongjin Food Design Team : We made our decision on the design, thinking it has been differentiated from the designs in the soybean marked full of outdated ideas. .Frank Scott: What did you learn or how did you improve yourself during the designing of this work?. Woongjin Food Design Team : Even though it cannot be explained in a logical manner, the sensibility and reasoning possessed by a designer shall be insisted on. Despite a lot of conflicts over the issues about schedules with coordinating departments, we think that the design with high-level performance could be developed due to the insistence of designers. .

Woongjin Food Design Team-Deundeunhan Beans Beverage Images:

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