Blueberry vinegar from the farm, antioxidant vegetable pigment.
We developed a rotating line of grab and go items that focus on the company's seasonal organic farm produce.
We developed delightful snacks using only whole fruit (red grapes) to sweeten.
We used a new form to solve fish portioning and consistency issues in a tasty way.
We developed a line of fresh nut-milk drinks to fit seamlessly into the restaurant coffee operations.
Using all natural ingredients to bring color and flavor to the food experience.
We brought a line of CPG from concept stage to factory-scale production.
UMi FOOD DESIGN
Role: Co-Founder, Food Designer
UMi Food Design is a creative food concept development collective focused on helping companies balance ecological sustainability and nutritional functionality with business efficiency and food education. We work with company leadership to shape product development cycles that turn ideas into scalable, systemized productions.
We have conducted market research, developed plant-based nut bars through factory pilot runs, formulated functional smoothie and packaged foods lines using farm specific ingredients, launched a bakery program of all natural baked goods, redesigned packaging, as well as curated creative food experiences and built food sculptures for large scale events.
Beyond food product development, we also collaborated on environment design concepts such as retail merchandising, the conversion of an alcohol bar into a smoothie shop, and modelled new restaurant concepts in New York, San Francisco and Shanghai.