RP’s Nate Dwyer and Ryan Adair celebrate their Communications Arts design award for excellence.
The visual identity system and stationary they co-created for Lisa Sanders Public Relations was included in CA Magazine’s 2013 Design Annual, a collection of the year’s best design.
Interesting article about the importance of color in brand strategy written by Thomson Dawson for Branding Strategy Insider. Dawson argues that “color is the predominate element of identification and association with a brand.”
PORK NO LONGER “THE OTHER WHITE MEAT” - LOOKS TO BEEF FOR REBRAND
While beef offers a rich nomenclature of chuck, brisket, tenderloins, sirloins, shanks and more- a pork chop is a pork chop is a pork chop. In order to cut through the monotony, pork retailers are now taking cues from their darker cousin to upgrade pork in both reputation and sales.
Retailers argue that new pork labels will not only bring some new attention to “the other white meat” but will help to educate otherwise intimidated consumers on correct cooking methods and appropriate occasions. Plans to revamp veal and lamb nomenclature are expected to follow as well. Check out the full updates to the Uniform Retail Meat Identity Standards and decide if you will be grilling a newfangled “Porterhouse Chop” this summer.
OUT WITH CALORIE COUNTING, IN WITH EXERCISE TRACKING
While Mayor Bloomberg and other government officials have fought to include calories counters on food products and restaurant fare, early reports have shown that the displays have not dissuaded hungry consumers. Some blame America’s consumption culture, however researchers at UNC believe that the average eater doesn’t entirely understand calorie counting and needs a real world solution to track their daily intake.
In a preliminary trials, measuring nutrition levels with exercise has made a real behavioral impact on diners. Those exposed to the walking distance needed to burn off a meal ordered significantly less than those given only the caloric content. Using a similar exercise scale on sugary beverages in a convenience store also yielded the same results in adolescents. The UNC team is currently expanding testing to the university cafeteria and hopes to further the real-world application of the new scale.
"Awareness of design as a commercial technique is at an all time high." -Chris Harrison, PSFK’s "What’s Hot for Brands in 2011"