Oganeeks

The challenge

Local sauces are trusted in the kitchen and ignored on the shelf.

The insight

Authority in food is signalled by restraint. The more a pack shouts, the less it is believed.

The thinking

We gave the range the discipline of a professional kitchen: dark ground, a single seal of provenance, ingredients rendered as evidence.

Process

A crest that works at sachet scale. A palette that separates heat levels without a colour code chart.

Execution

Sachets, jars, labels and a photographic language of raw ingredients in mid-fall.

Outcome

A range that a chef would put on a counter rather than hide in a cupboard.