Vietnamese spices deserve to stand next to imports right on the shelf.
Vietnam is among the world's leading exporters of pepper, cinnamon and star anise, yet many companies are still stuck at deep processing and named retail. Sinh Vũ gives your spices a name, a region, and a jar and bag to sell directly.
Three things first: a short and true regional story, a jar or bag that keeps the aroma and looks clean, and one shared identity for the whole line. Together they let Vietnamese spices sell at retail, not just as raw material.
The growing region, the harvest season and the drying method told on one small card.
Airtight material, a tidy layout, and enough white space to look clean and read clearly.
Pepper, cinnamon and star anise from one house: different colors, the same layout, so shoppers add to their basket easily.
All of it is spice and specialty food, but the shoppers and the occasions differ, so what the packaging has to say differs too.
Their customersHome cooks, professional kitchens and gift shoppers.
Brand challengeBreak away from the look of ordinary market goods: show shoppers the region, the season and the cleanliness of the pack.
Their customersPeople cooking Vietnamese dishes like phở, bún and cakes; shoppers buying regional gifts.
Brand challengePack it as something with a clear aroma and easy to use, rather than dry sticks in a bag; tell the buyer how to use it.
Their customersFamilies buying for daily use and for gifts; gift shops.
Brand challengeLet shoppers trust the origin and authenticity of the product, since this is a kind of shopper who often doubts.
These are the places where Vietnamese spices lose shoppers and flavor can't save them.
The same pepper or cinnamon at the market looks no different, so shoppers compare by weight.
Give the pack a name, a region and a packing style of its own, so shoppers see a reason to choose this one.
Start from this problemImported spice jars are tidy, clean and clear in type; the domestic bag looks makeshift.
Make jars and bags to a modern retail template: airtight lid, white space, clear type, information in order.
Start from this problemShoppers ask whether it is blended, whether it really comes from that region, and then hesitate.
Show shoppers the source, the method and the people through story cards and real photos; say only what can be proven.
Start from this problemThe box blends in with dozens of red and gold boxes; the giver can't say why they chose it.
Build the box around its use: one spice set for one dish, with a cooking guide card, so the box is both handsome and usable.
Start from this problemAt the Buy stage. Among spice jars of the same kind, shoppers choose by a feeling of clean and trustworthy. If the jar can't say why it is worth choosing, shoppers buy the familiar pack beside it.
Touchpoints are the places where shoppers look at, touch or read about your spices. You don't need to do everything at once. These five touchpoints decide most of the impression.
It is what shoppers pick up and compare with the goods beside it.
For gifts, the box has to say by itself why it is worth giving.
Gives shoppers a reason to trust the origin without having to ask.
Online shoppers have only photos and words to decide.
Real images of the raw material make shoppers trust more than a description does.
In the order to do them. A small producer can stop at step two or three; a larger brand goes all the way.
Name, mark and colors: the base for the whole spice line.
Jars, bags and gift boxes to a modern retail template.
A way to tell the region, the season and the method in a true voice.
Photos of the spices, the growing region and the people, in one shared template.
A sales page for distant shoppers.
Sinh Vũ has not published a pepper or cinnamon and star anise project. The two projects below are the closest: gathering many forest gifts under one face, and a packaging system that includes iodized seasoning salt.
More than a dozen Tây Bắc specialties once stood scattered across the highland market. Sinh Vũ built the positioning, name and packaging for Quà vùng cao, bringing them under one rustic…
A dozen or so forest gifts gathered under one face: close in telling a region and building a packaging system for many items.
Sinh Vũ built the brand architecture, identity system, and packaging system for FOOD HANOI, including Phú Quý noodles, iodized seasoning, and Life…
A packaging system for several food lines, including iodized seasoning salt: close in the problem of spices on the shelf.
The principles behind it
A jar suits retail spices and gifts because it is airtight and stands up on the shelf; a bag suits refills and bulk goods. Many brands use both within one system.
State clearly where it was gathered, in which season and by what method, with photos of the real makers. Say only what can be proven, and avoid big words with nothing behind them.
Learn from the tidiness of imports: airtight lid, white space, clear type. What imports don't have is your own real growing region, so put it on the front.
Keep the layout, type and mark shared, with one color per kind. Shoppers who see one kind recognize the whole line, and add other kinds more easily.
Build it around its use: one set for one dish, with a cooking guide card. Avoid red and gold boxes with familiar motifs, since the giver can't say why they chose it.
A few lines about the product, the place it is made and what is holding you back are enough. Sinh Vũ reads it and replies within one working day.