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Check out these three amazing projects of Sergey Grigoryan, a student from Fort Hays State University in Hays, KS
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"The namesake and Persian-American chef of the Chicago-based cookshop, Azita has developed a number of food-related products since her store's inception in 2007. From a series of hot sauces, to a set of limited edition dry rubs produced for partners and patrons, her expressive aesthetic and playful typography have become signature elements of the Azita's brand."
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CABLE CAR A craft brewery in San Francisco and proud of it. Stranger and Stranger.
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Stephanie Hughes designed this hot sauce line as her final project at the University of Washington, where she just graduated with a BFA in Graphic Design. Check out the project below.
Tower of Babel was recently hired to design a limited edition package for Goat Island Pepper Sauce
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New work from Lauren Golembiewski, a recent graduate of Penn State's graphic design program:
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What a beautiful design by Frank Aloi for this line of sauces:
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The highly successful redesign of Mr. Singh's Chilli Sauce by Pearlfisher, was featured on a BBC program this week.
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Packaging for Canadian TV Chef Christine Cushing's gourmet tomato sauces by Trish Papadakos in conjunction with The Movement.
The folks over at Tastes Like Design created these vintage inspired slathering sauces.
Scott Peiffer and Mike Menendez, creative director and senior designer for Sandals Resorts In-House Design Department sent us these images of their new line of Caribbean sauces for the resorts
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Made in small batches in the Suffolk countryside, Stokes is a range of sauces produced using the finest ingredients possible without compromise.
In 2010 Anderson Design Group was hired to design a series of sauce bottles for Hog Heaven, a small barbecue restaurant in Nashville.
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"Lady Belle's Gourmet Sauces: The design and packaging for barbecue sauce bottles out there are not very pleasing, hoping that the design doesn't reflect the taste of what's in the bottle.
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Some simple yet striking packaging for a new line of "BBQ baths", flavored brine concentrates by the Sweetwater Spice Company.
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Stephen Ames Great stuff. We've started using it a lot!
We paired our inaugural holiday micro-brew, “Hoppy Holidays,” with homemade beef jerky and other crunchy and salty snacks which, in keeping with the spirit of the season, were christened Jingle Jerky, Rudolph’s Red Pistachi-Nose, Oh, Nuts, and Reindeer Nuts.
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Josh Newton My bottles say Rochester, New York!