Verkade Chocolate
Foodcurators was invited by Verkade to develop a whole new vision on chocolate and the concept of the chocolate bar. We developed multiple concepts in »
Commercial Projects
When we design, we stick to one guideline: imagining and generating concepts. The process and progress that we go through while developing a concept is equally as important as the final product. We don’t only consider the given question, but also research the wider context. Experience has shown us that a question usually stems from another question. In our critical stance and coupled with our creativity we search avidly for all the answers. With this approach we continue to succeed at paving the way for commercial projects and new breakthroughs. We like to look ahead. As designers, we are keen to propose answers to questions that are yet to be posed.
Danone Activia concept development
Foodcurators was asked to give our vision about a possible rebranding of Activia yoghurt. The Activia brand is well known for the added Bifidus bacteria, »
Danone Hotellery
Foodcurators was asked by Danone to provide a unique concept for the Danone Original yoghurt that is offered during breakfast in hotels. The concept Foodcurators »
Danone for Work
Danone for Work is a follow up of the Hotellery concept we developed earlier for Danone. The idea of customizing the way you eat your »
