Shoppers believe in traditional flavor, but only buy when the bottle looks clean.
Sauces and spices go into the kitchen every day, so shoppers are very particular about where they come from. Sinh Vũ helps your bottles and jars keep the soul of a family recipe while looking clean, clear and trustworthy.
Three things: a label that shows where it is made and who is responsible, a recipe story that is true, and a clean look that doesn't lose the tradition. Shoppers study the label closely before it goes in the basket.
The place of production, the responsible company and the mandatory information readable at once.
Who makes it, since when and how, told briefly with real photos.
A family recipe doesn't have to look dated.
Fish sauce, sauces and dried spices are chosen for different reasons.
Their customersShoppers buying for the family kitchen, who often ask where it is made and what the protein content is.
Brand challengeKeep the soul of the craft village without looking like a family-recipe product with no paperwork.
Their customersShoppers buying out of habit and for the occasion, comparing many labels on one shelf.
Brand challengeA mark for each type you understand at a glance, with the whole range one house.
Their customersShoppers buying single items or gifts, who often choose by the dish they plan to cook.
Brand challengeShow what dish the spice is for and where it comes from, packed neatly enough to give as a gift.
These are the places spices lose customers that great flavor can't rescue.
A recipe that is decades old, but a label that looks like it comes from decades ago, so younger shoppers don't reach for it.
Keep what shoppers already recognize (name, color) and refresh the presentation and the type.
Start from this problemShoppers ask who makes it, where and with what papers, and the label can't answer.
Bring the place of production and the mandatory information forward as a clear part of the label.
Start from this problemA small bottle or jar has to hold the name, ingredients and expiry date, leaving the front no room to breathe.
Plan the space from the start: the front is only for recognition, and the mandatory text goes on the back.
Start from this problemEach type has its own label style, so the whole line looks like it comes from several makers.
One shared label frame, with each type changing its own color and mark.
Start from this problemAt the Check stage. Shoppers turn the bottle over and read the place of production and the ingredients before deciding whether to trust it.
Touchpoints are the places where customers see, touch or hear about the product. These five decide the initial trust.
The place where shoppers read the origin and decide.
Gives shoppers a reason to pay more for a name they know.
Specialty spices are often given as gifts, so the box sets the impression.
New shoppers often check here before buying.
Shoppers turn it over to read the ingredients and the place of production.
In the order Sinh Vũ suggests doing them. A maker with a single product can stop at step two and be ready for the shelf.
Name, mark, colors and type: keep what is familiar and refresh the rest.
Bottle and jar labels and gift boxes, with room ready for the mandatory information.
How you tell the recipe and the words on the label.
Photos of the production site and the product for labels and sales pages.
Once you have many types: guidelines so every type follows the frame.
Sinh Vũ has not published a fish sauce or chili sauce project. The two below are the closest: FOOD HANOI with its iodized seasoned salt, and Hưng Vân's highland specialties.
Sinh Vũ built the brand architecture, identity system, and packaging system for FOOD HANOI, including Phú Quý noodles, iodized seasoning, and Life…
Brand architecture and a packaging system for many lines, including iodized seasoned salt: a way to keep the soul of tradition and still hold the shelf.
Hung Van's Black Thai delicacies leave the smoky kitchens of Nghia Lo for the shelf and the gift table. Sinh Vũ built a packaging system that keeps the woodsmoke…
Keeping the smoky kitchen-rack aroma and the place name on every bag: the same problem of bringing traditional flavor onto packaging.
The principles behind it
Goods sold on the domestic market must carry, in Vietnamese, the product name, the name and address of the responsible organization and the origin, plus mandatory content specific to each product group (Article 10 of Decree 43/2017/ND-CP, as amended by Decree 111/2021/ND-CP). The design should leave room for this from the start.
Keep what shoppers already recognize, such as the name and the color. Refresh the type, the layout and the storytelling so younger shoppers dare to pick it up.
Split the front and back from the start: the front for recognition and the name, the back for ingredients, place of production and instructions.
Yes, when the product is often given as a gift. A gift box gives shoppers a reason to buy at holiday time and is a place to tell the recipe story.
Make one shared label frame and change the color and mark for each type. Short guidelines keep new types on the frame.
A few lines about the product, where you sell it and what is holding you back is enough. Sinh Vũ reads it and replies within one working day.