9 Mascara and Eyelash Packaging Designs

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What does your beauty routine consist of? For many, applying mascara or putting on false eyelashes is a big part of their daily ritual for getting ready for the day.  Here are 9 examples of well-designed mascara and eyelash packaging.


1. too cool for school Dinoplatz Escalator Mascara

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2. Before & After: Eylure

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3. Get Ready for a Night Out with Glam by Manicare Packaging

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 4. Fairydrops Scandal Queen Mascara

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5. What If Nike Tried to Sell You Mascara?

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6. HANAMI Cosmetics

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7. Fatlash Beauty

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8. Stellar is Magical Makeup Inspired by the Cosmos

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9. Marc Jacobs Mascara

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Sacred is an English Whisky That Stands Out From The Rest

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Hart & Jones have set about challenging the uncompromisingly masculine codes of the whisky category, with their branding and packaging design for a new London finished, peated English Whisky.

“Whisky has evolved to project a set of values that fits the tough landscape of its Scottish heritage. When considering the design for a new English whisky, finished in PX sherry casks in London by the Sacred Spirits master flavour craftsman, we saw a huge opportunity to break with tradition and speak about taste. A conversation sorely lacking in the design codes of this aromatically rich category.” Simon Jones, Managing Director at Hart & Jones.

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Sacred Spirits started life as micro distillers of gin: capturing flavour and aroma is part of their DNA and has heavily influenced their journey into whisky territory.

Chris Hart, Creative Director at Hart & Jones, talks about creating new codes:

“The new design captures the eccentricity and curiosities surrounding the brand in an iconic and powerful manner. But the uniqueness of this design is the metaphor of the moth: inviting the consumer into the decadent drinking experience, visually sampling the subtle sweet fruit notes and deeper sapid tones of smoke, fire and oak. It is not your everyday Whisky window shopping experience.”

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Sacred’s co-founder, Hilary Whitney, adds “Hart & Jones have developed a unique and beautiful design language for whiskies that started with our outstandingly successful whisky liqueur and will continue with exciting launches in the future.” 

Sacred’s peated English whisky is launching in high end on trade outlets in October 2017. 
 

 


Designed By: Hart & Jones
Creative Director: Chris Hart
Designer: Dane Winterson
Designer: Robyn Birchall
Project Manager: Victoria Stuart
Location: UK

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Have your work seen by our esteemed jury

Left to right: Debbie Millman, Jonathan Ford, Natasha Jen, & David Hartman

Left to right: Debbie Millman, Jonathan Ford, Natasha Jen, & David Hartman

Entries are judged by a highly esteemed international panel of structural packaging, design, branding, and consumer product experts, and are awarded based on Creativity, Marketability, Innovation, Execution, and On-Pack Branding. Don’t miss the opportunity to have your work seen by this panel of experts.

EARLY BIRD RATE ENDS TOMORROW

Learn More + Register Today


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White Rabbit’s Dark Ale Was Inspired By The Fermentation Process

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Australian based agency Energi Design created the packaging for White Rabbit Dark Ale. The design features a detailed illustrated label that brings up imagery of green forests and nature.

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“Energi Design had the pleasure of working with the brewers at White Rabbit on this limited edition dark ale ‘Brewers Cut’.

Just like the original White Rabbit Dark Ale, this Brewer’s Cut Edition is created in open fermenters where yeast runs wild. This version of the White Rabbit classic is slightly higher in alcohol, exhibits increased bitterness but is subtly balanced with malt sweetness.”

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“White Rabbit’s open fermenters lead creative thinking in the brewery, which in turn led Energi Design to think different about the packaging to reflect this age old technique of open fermentation.”

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Designed By: Energi Design

Location: Sydney, Australia

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The Pink Pussyhat Wins as the First Ever Brand of the Year

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You know those pink, knit cat hats—the ones seen all over at the Women’s March 2017 (and honestly, all over since)? Yesterday, the Pussyhat Project was named as the first ever Brand of the Year by SVA Masters in Branding Chair Debbie Millman, at Brandstand on Wednesday, November 15th, in New York City.

“In 1964, Marshall McLuhan coined, ‘The medium is the message,’ and ushered in the notion that both the message and medium of it influence how any communication is perceived. In the Insta-culture of the early 21st century, it is daunting to navigate through meta-data to find the meteoric.”

A number of competitions have been put into place in an effort to understand, measure, mark, and codify the meteoric. These all require entrants to, well, enter the competition, though. But what if the competition doesn’t require any entrance fee, entry form, or details about the project, and instead it must simply stand out amongst the crowd?

The Masters in Branding program at SVA aims to challenge these usual competitions, and for the the faculty there has taken a look at today’s commerce and culture to name the First Annual Brand of the Year. The award recognizes that branding is democratized, and the results aren’t just relied on the commercial aspect. The Pink Pussyhat brand took the award as it was created by the people, for the people—and it brings people together for the benefit of humanity.

“The Pink Pussyhat was conceived by Krista Suh and Jayna Zweiman, a screenwriter and architect from Los Angeles, CA. Kat Coyle, the owner of The Little Knittery knitting shop, designed the pattern for the hat. The hat was created to be worn at the Women’s March the day after the Presidential inauguration in Washington, DC. The brand was launched in November 2016, and the name of the hat was an intentional response to President Trump’s recorded comments about his ability to ‘grab (women) by the pussy.’ Over 10 million women wore handmade pink pussy hats at or in support of Women’s March’s worldwide on January 21, 2017.”

“The Pink Pussyhat is proof positive that branding is not just a tool of capitalism—branding has the potential to become a profound manifestation of the human spirit.”

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This Russian Flour Brand Gets a Striking New Look

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Russian agencies 2Sharp and Ohmybrand have teamed up to redesign the packaging for “Ryazanochka”, one of the largest flour brands in Russia.

“Together with the 2Sharp Agency, the Ohmybrand Studio has taken part to work on the rebranding of the flour ‘Ryazanochka’ for the company ‘Grain Holding’, the largest flour producer. It was necessary to show the European quality of the product as well as how natural it was.”

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“The new packaging has emphasized the contact with the richness of Russian land. The new look of the flour ‘Ryazanochka’ is a feast for the eyes: wheat fields, endless sky, and heartwarming rustic comfort. Large panoramic photos make it easy to differentiate this range of products from more than 20 SKUs.

Innovative for the category, a minimalistic visual solution allows to separate the brand from competitors on the shelf and show that the product is of a really high quality.”
 

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Designed By: 2Sharp and Ohmybrand
Creative director: Alex Zimnikov
Art-directors: Nadie Parshina, Alex Zimnikov
Designers: Marina Malygina, Toma Gogoladze
Accounts: Ekaterina Sokolova, Tatiana Isaeva
Location: Moscow, Russia

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These Candles Capture The Spirit of New England

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Abby Leighton designed this adorable packaging and product for Live Free Or Die Candle Co., a conceptual candle brand.

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“At Live Free Or Die Candle Co., our goal is to represent the beauty and scents of the New England states. Whether you show pride where you live or want a simple and sweet reminder of your home, our candles are hand-crafted specifically to showcase each of the six New England states; New Hampshire, Maine, Vermont, Massachusetts, Rhode Island, and Connecticut.”

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“Our emblem is an A-frame cabin, reflecting the naturally simple and rugged New England life. Our company is proud of representing New England. That’s why 10% of our profits go to help clean up New England state parks. The candles were manifested by designing the A-frame cabin shape, 3D printing the shape, creating a silicone mold, then casting the wax candles.”

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Designed By: Abby Leighton

Location: New York, United States

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Is that a Jar of Olives in Your Pocket, or are You Just Happy to See Me?

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Talk about a cheeky name! La Patería didn’t dance around the sexual innuendo when designing these jars of olives. To balance out the boldness of brand name, the agency went with a more subtle label design and visual language for the product.

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“‘Suck my Olives’ is an idea created by our design studio to give a solution for the unpleasant taste of the organic olives. This product can not be alkaline treated therefore it has bitter taste. Our design studio proposed to create a new production process mainly based on reducing the amount of bitterness by an olive washing process and marinating them with different seasonings: curry, teriyaki, sweet and sour, sweet sherry, and cajun.”

“Our design studio created a new brand for this product with an irreverent and provocative personality for the product concept and for the product packaging. Since the product taste is based on the brine, the olives are suitable to be licked or sucked. Our design studio used this to evoke the irreverent similarity with the sexual/sensual aspect of this action by using the name ‘Suck my olives.’”


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“The graphic design is very simple. It prevails the message and the concept. The labels are designed with different cuts to reflects the different olive presentation: plain, pitted, sliced, halves, and wedges. Each marinated olives label has its own color, reflecting the appearance of the finished product.”

 


Designed by: La Patería

Creative direction: La Patería

Client: Interoliva.

Country: Spain

City: Madrid

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Designing with Recyclability in Mind

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By: Ian Montgomery

It’s no secret that plastic packaging is far from sustainable. Globally, only 14% of plastic is collected for recycling. Plastic often makes its way into our oceans, where it doesn’t biodegrade—currently the ratio of plastic to fish in the ocean is 1:5, and that number is expected to grow to 1:1 by 2050. However, plastic’s lightweight, low cost, and strong liquid barrier make it an often-picked material option. When avoiding plastic entirely isn’t an option, here are a few surprising tips to ensure that the packaging we design can properly be recycled.

1. Don’t use black plastic

Even though black plastic is technically recyclable, chances are if a black plastic package ends up at a recycling center in the United States, it won’t get recycled. Many municipal recycling systems use infrared sorters that can’t understand black resins, so the black plastic does not register and ends up going straight to the landfill. When recycling plants resell materials, the value for black plastic is quite low—so even if it could be sorted properly, chances are that it wouldn’t be recycled. Clear and light colored plastics have the highest chance of actually being recycled since they don’t discolor other plastics.

Rock Art Brewery in Vermont switched its six packs rings from a black plastic to a green and white rings after learning that their local recycling center would not be able to process black plastic. http://ift.tt/2zGGjqO

2. Don’t fully cover a container with shrink-sleeve labels

Sam Silver at Sims Municipal Recycling in New York advised, “Oftentimes optical sorters aren’t able to properly identify materials that are underneath full shrink-sleeve labeling, which you see in a variety of beverages and yogurt products.” Sims has seen a lot of interest from brands becoming aware of this issue and redesigning their packaging to reduce the size of the labels or add transparency to the labels to help ensure that these products can be successfully recycled. So if you’re using a shrink-sleeve label, be sure to leave a significant portion of the plastic container exposed.

3. Don’t make anything too small

At least 2.5” inches in any direction (length, width, height) is a good guide in order to ensure that packaging doesn’t slip through the industry standard screen size used to sort out crushed glass and other particulates. Bottle caps, utensils, plastic straws, and sometimes even prescription bottles tend fall through that 2.5” gap and end up in a landfill instead of the recycling stream.

4. Keep PET (♲1) bottles clear, light blue, or light green

Amber, red or other opaque colored PET bottles, although technically recyclable, have almost no market. After recycling is sorted, it is baled and sold domestically or internationally. Each color of each type of plastic has a certain price that varies according to the market, similar to gold or oil. Unfortunately, the price of red, amber, and other opaque PET colors is usually so low that it isn’t economical for recycling centers to sell them, so instead these colored bottled end up in landfills.

5. Avoid plastic bags and films whenever possible

These are a nightmare to recycle, less than 1% for LDPE was recycled 2012.

6. Check and test

Have questions about something you’re working on? Almost every city has different abilities of what they can and can’t recycle. Consult the APR guidelines for plastic that uses best practice for across the United States.

Also you can consult your local recycling center about testing the recyclability of packaging you are working on. Sims in New York is one of the progressive centers open to working with designers to ensure the recyclability of packaging.

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Ian Montgomery
Ian Montgomery is a New York-based designer with an interest in sustainable materials and packaging.

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slow-roasted Indian-spiced lamb with coconut chutney

Serves 6-8

Unbelievable as it seems, it appears that the weather is going to be fine (in Auckland anyway) for about four days in a row…a miracle! So, if you’re getting a few mates together at the weekend, this is definitely worth a try – slow roasted Indian spiced lamb served on Indian flat breads with a quick coconut chutney, deliciously aromatic tomatoes and tamarind-swirled yoghurt. Bung the spice rub on the lamb the night before, then the next day basically just stick it in the oven for 5 1/2 hours – et voila you are a domestic god/dess! The other stuff takes about 15 minutes to prepare, so basically the easiest possible sunny-Saturday dinner.

Right then, it’s been a while so what else is there to report? Well good on you Australia for voting (non-bindingly…) ‘yes’ to gay marriage – you’re a little late to the party, but congratulations all the same! Aaaand my lovely Hoob is on his way up to Auckland for a few days next week – hurrah – it always feels like a bloody age since I’ve seen the men/boys. Then, with perfect irony a few days after he heads back my darling Pog arrives from Melbourne for my birthday, I’m so excited! It will be such a huge treat to have them both here, I will just have to stop myself from going into full, overboard, lunatic, annoyingly cloying mother mode…And 50 – holy shit balls how is that possible (early December)? I don’t know, I have to say having my 50th as a singleton is weird. Can I confess that I used to think about single women of a certain age – ‘oh my God how awful, what a hideous prospect’ and it turns out there was some truth in my smugly married, self-satisfied thinking. ‘Putting yourself out there’ when you work from home as a freelancer is trickier than you think (even if you already think it’s tricky), but dammit I do my best and for the last year have made it my mantra to go to every single thing (be it work-related or social) that I have been invited to. Sometimes I have felt like leaving within 5 minutes and sometimes I’ve had a ball…and sometimes I just ended up feeling really tired! Anyhoo, no real reason for that ramble other than I obviously spend to much time alone despite my best efforts and am still waiting for the bloody fabled ‘I am woman hear me roar’ post separation stage to kick in!

And finally (‘go you’ if you’ve kept reading), I am hosting and demonstrating at a fab little event partnered by Fisher & Paykel and Dish magazine this Sunday. I will be showing how to make a luscious soy glazed salmon with edamame, broccoli and avo salad and a brilliant kumara, noodle, sesame salad with coconut, white chocolate and lime mousses with raspberries for dessert. I will also be leaping about showing how I do a basic food shoot set-up with a few styling tips for anyone interested in that side of things…so if you’re keen, just head here to the Dish website to find out more. Right then, time to get moving – almost the weekend, hang in there!

 

Spice paste:

2 teaspoons turmeric
1 tablespoon cinnamon
1 tablespooon cumin seeds
1 green chilli, roughly chopped
1 tablespoon ground coriander
1 large thumb ginger, peeled and chopped
6 cloves garlic, peeled
1 tablespoon cider vinegar
1 tablespoon olive oil
¾ cup natural yoghurt

To cook:
2kg lamb shoulder
355ml beer (ale)
¼ teaspoon cardamom seeds
1-2 teaspoons sea salt

Put all of the spice paste ingredients in a food processor and whiz into a paste. Put the lamb shoulder in a small, deep roasting dish (it should fit snugly). Use a small sharp knife to poke slits all over both sides of the lamb, then smear all over with the spice paste. Cover with plastic wrap and refrigerate for at least 6 hours and preferably over night. Take out of the fridge 45 minutes before cooking. Heat the oven to 160˚C. Pour the beer around the base of the lamb and sprinkle the cardomom seeds into the beer. Season the lamb well with salt and cover with a double layer of tinfoil. Roast for 4 ½ hours , turning twice during cooking. Remove the foil and cook for a further hour. Serve with Coconut Chutney, tamarind chutney swirled yoghurt, tomatoes and coriander on heated flatbreads.

Coconut Chutney

1 fresh coconut (shake to ensure it is fresh with liquid)
½ cup finely chopped coriander
1 tablespoon freshly squeezed lemon juice
1 tablespoon coconut cream
1 teaspoon grated ginger
½ green chilli, finely chopped

Preheat the oven to 180˚C. Drill a hole into two of the ‘eyes’ of the coconut and put in the heated oven for 10 minutes. Remove and drain out the liquid through the ‘eye’ holes (reserving to use in place of coconut cream if possible). Use a hammer to crack the coconut, or simply drop it on a paper towel on a hard floor. Prise the coconut out of the shell (I used a clean flat head screwdriver to do this), then use a sharp knife to cut off any remaining brown skin. Grate one cup of the fresh coconut.Mix the grated coconut with the coriander, lemon juice, coconut cream (or reserved coconut water), ginger and chilli then season to taste with sea salt. Makes 1 ¼ cups

To serve:

2 cups chopped tomatoes
½ teaspoon toasted cumin seeds
2 teaspoons olive oil
1 tablespoon lime juice
1 ¼ cups natural or coconut yoghurt
1/3 cup tamarind chutney
1 cup coriander leaves
6 Indian flat breads

Mix the chopped tomatoes with the cumin seeds, olive oil and lemon juice and season to taste with sea salt. Swirl the tamarind chutney through the natural yoghurt and heat the flatbreads to serve. Serves 6-8

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