OUGD603 Ice Cream Parlour (Research Brief) - Research Production of Ice Cream

Production of Ice Cream

Mostly ice cream is made from a cream and sugar sometimes eggs, which is then churned and
frozen creating a delicious frozen treat. Because of revelations you are now able to make the likes of frozen yogurt, soy ice cream and lactose free ice cream. In commercial ice-cream making, stabilizers, such as plant gums, are usually added and the mixture is pasteurized and homogenized. The mixture is often frozen in a special machine which will turn the ice cream every so often to stop lumps of icicles forming. 

http://www.milkfacts.info/Milk%20Processing/Ice%20Cream%20Production.htm


Ice cream is a frozen blend of a sweetened cream mixture and air, with added flavorings. A wide variety of ingredients are allowed in ice cream, but the minimum amounts of milk fat, milk solids (protein + lactose + minerals), and air are defined by Standards of Identity in the U.S. Code of Federal Regulations (CFR), section 21 CFR 135.110 for ice cream, 21 CFR 135.115 for goat's milk ice cream, and 21 CFR 135.140 for sherbet.

Ice cream must contain at least 10% milk fat, and at least 20% total milk solids, and may contain safe and suitable sweeteners, emulsifiers and stabilizers, and flavoring materials. The finished ice cream must weigh at least 4.5 pounds per gallon and there must be at least 1.6 pounds of total solids (fat + protein + lactose + minerals + added sugar) per gallon, thus limiting the maximum amount of air (called overrun) that can be incorporated into ice cream. There are well-defined labeling requirements for the types of flavors used (natural and/or artificial) and for the presence of egg yolks in the finished product (ice cream can be called custard or "French" if the content of egg yolks is at least 1.4%). Ice cream may also be labeled as reduced fat (25% less fat than the reference ice cream), light (50% less fat than the reference), lowfat (less than 3 g fat/serving), or nonfat (less than 0.5 g fat/serving).

Ice cream is sold as hard ice cream or soft serve. After the freezing process only a portion of the water is actually in a frozen state. Soft ice cream is served directly from the freezer where only a small amount of the water has been frozen. Hard ice cream is packaged from the freezer and then goes through a hardening process that freezes more of the water in the mix.

OUGD603 Le Chateau - Evaluation

OUGD603 Le Chateau - Design Boards

OUGD602 Herd - Digital Jobs Fair

On Friday 28th April I attended a Digital Jobs Fair called Herd. After seeing posters dotted around university I decided although I am not overly interested in Digital Jobs this would be a could opportunity network.

The event was easy to find and well branded, I enjoyed going but there were little job opportunity in packaging, fortunately made lots of new contacts to keep in touch with.

OUGD603 Ice Cream Parlour (Research Brief) - Research Veganism

Vegan & Lactose products
Vegan ice cream like other non dairy products is often made from soy beans. Vegan foods are healthier than their normal counterparts, due to the dietary restrictions of veganism. Vegan ice cream has less sugar and fat since it uses a non dairy base when compared to normal dairy ice cream. It also contains more protein! Not only this but vegan ice cream is great for those who suffer from lactose intolerance meaning they no longer have to go without delicious creamy ice cream. Another positive to vegan ice cream is that is completely animal cruelty free. 

http://www.thekitchn.com/how-to-make-vegan-ice-cream-cooking-lessons-from-the-kitchn-204755

OUGD603 Le Chateau - Develoments & Feedback

Development.

With my target audience and research in mind, I experimented with a variation of types and layouts.
I used my artist research and agriculture research to inspire an illustration of the south of France. I tried to make it work with type overlaying this just looked cluttered and unclean, I needed to think of a solution to this which came from feedback.

I went through several logo types before finnally committing to a typeface, initially I wanted to use
my hand crafted logo or castle icon but they felt too unre ned and unsophisticated having a diverse effect to what I wanted to desire. To improve this I used a bold serif and consider the use of finishes to create further importance.

In order to know what to put on my label I used my product research to understand what information is needed. Some of the key things I chose to use were the age, provenance, logo, and type of wine, this is very important for when the wine is distributed consumers will want to know what they are buying.

Not only did I consider the face label I considered the reverse, bottle cover and even print nishes such as foiling and embossing.

Feedback

From my peers I have several feedback sessions which allowed me to improve my design one of the most important pieces of feedback was about my layout design. With this feedback I was able to improve and update my design which now in turn looks more professional.

OUGD603 Le Chateau - Ideas/Concept/Sketches

With my market research and inspiration in place I began to sketch out possible layout, logos, and formats. I decided to focus on the logo initially and asked for peer feedback on which they felt worked best in representing a local high quality wine inspired by its roots. For this purpose I started out with hand rendered type, this looked traditional and allowed me to explore ourishes to the fullest.

I also began to make quick sketches of beautiful pictures of French agriculture - in an inspired style of both Laura Carlin and Quentin Monge this was to reflect and pay homage to the location, at this point I was unaware of how it would all together. I also considered that the name of the winery, as it stands in English for The Castle this could be incorporated somehow to make the label iconic and memorable with the name creating association.

Target Audience

Although the brief doesn’t state a target audience I took this stage in the brief to decide on a speci c market (TA) according to the product. As the product is wine it must be for over 18’s. To whittle this further it is likely to be older men and women that appreciate French wine so the age range for this label and wine is likely to be late 20’s and up. I should take this in consideration when putting together my elements.

OUGD603 Le Chateau - Final Design

My final label design is a development of my illustrations and type. The overall label looks clean and professional. To improve the layout of my label I sectioned off the illustration, this makes the design look modern and clean. With the use of foiling the brand and bottle neck will stand out. It is important customers know the wine is limited edition so this method of foiling is a good way of doing so. Although this wine label is for Merlot it can be used for a further range with simple changes. The neck label and logo will change colour according to the type of wine, for example pink for Rose.

Each wine would feature a different illustration also this will mean the wines could be differentiated if more were to be produced. My chose of layout and colours were a direct result of my target audience. Because both genders it is important I didn’t use gender speci c colours. Not only this but the sleek clean layout is something that would appeal to an older age range, it means everything can easily be read and understand. Overall the label works and ts together with the whole bottle, using unique and luxury nishes to highlight the limited edition and simple shapes illustration inspired by Monge it theoretically should stand out on a shelf. To test this I asked several people unaware of the brief if they would purchase bottle, and why this was insightful and proved that my wine label was successful.

OUGD602 PPP EOY Presentation & Notes