Labeling Freshness: Freshness at a glance

by: Taly Weiss November 15, 2009


A solution to track foods expiration date by using a graphical visual was introduced by TO-GENKYO studio design. The new design changes its color based on the level of ammonia the food emits as it ages. After it has passed its expiration date the bar code is no longer readable, making it impossible to sell.

As an outcome of the recession, American households are eating out less. Nielsen reports (November 2009) that Perishable departments are becoming one of the most productive departments at retail. During the last year, supermarkets enjoy an even stronger share of produce (0.3 share increase versus year ago). Fresh meat and seafood cooked up sales of $437 per year for a 4% gain, produce increased 3% based on annual average sales of $279 per household.

While many manufacturers are trying to deal with freshness dating (“best when used by”) they find difficulties in attending to it. They have  little control on how long their product may sit on the store shelf and have no suitable graphic solution to communicate the freshness of their products. TO-GENKYO’s innovative design can provide such a solution and set consumers with the tools needed for their decision making.

The Freshness Label was presented at the Good Design Expo known as one of the leading design events in Asia which was held at Tokyo Big Sight in August 2009.

Trend Original: “TO-GENKYO”: Naoki Hirota,Yuki Ijiri,Koji Takahashi, Kyoto

Trend Spotter: Spoon & Tamago

via: Monty Menzer

topics: business, design

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