Best Packaging Design Inspiration : This article is part of the Weekly Inspiration from Gillde. We bring you interesting content by designers, artists and photographers from around the world who pursue their passion and create magnificent artwork. We want to share high-quality designs to inspire your days and weeks and help you in your creative process.
Take a look at our last week Packaging Design Inspiration
By Lena Vargas
Johnnie Walker Blue Cities Limited edition collectible bottle, Dominican Republic edition.
SEESAW WATER By SEESAW inc , Seikyo Jo
designers used illustrations and patterns to express their world views created from their own interpretations of the theme, “FUNxWAVE”, which resulted in a design that shows each of the members’ individuality.
Croissant Café & Bakery / Branding By Dave Arustamyan
My first branding project, which has been under development for almost one month. Since the beginning of the work, I have repeatedly changed it’s style and as a result I have chosen the most suitable one. This project is a concept idea. I’ll be glad to see your feedback and suggestions. Thank you for the attention!
Mosi mooncake By Frank Lo , Comma Leung
The mooncake design is a collaboration with a Hong Kong-based social enterprise called mosi mosi. It is an inclusive design studio aims to help people with disabilities to have a better living. The mooncake packaging cooperates with autism people. Comma Leung from mosi mosi has organized art workshops andÂ co-design patterns with the disabled artist Mike Ng, By making use of the illustration to create three sets of patterns. In the end, mosi mosi will share a percentage of the profits to the autism artist to bring empowerment to the disabled communities.
Packaging By Sabbath Studio , Jorge Zamonsett , Luis Alberto , Rolando Luther
Tessere olive oil By Constantin Bolimond , Tamara Vareyko , Nikita Bulgakov
TESSERE olive oil Originally, the olives are harvested by hand, or by comb, when the fruit becomes very green. A cloth is used to spread under the olive trees and under no circumstances the fruit is picked from the ground. The olives are then transported by plastic rigid perforated boxes or bags with a capacity of 30-50kg. The time from the production to the pressing of the olive oil does not exceed 24 hours from the harvest to the production. The preservation of the olives until their pressing must be done in a cool place, and it is forbidden to store in a field full with olive trees, where it is exposed to various natural and microbiological hazards.