The All Natural Sausage Company
A bit about the company:
‘The All Natural Sausage Company’ is exactly what it sounds like. An Australian company producing and selling Australian made sausages with no funny business inside them. The sausages are made of 100% natural ingredients.
When ‘The All Natural Sausage Company’ approached us, they had an amazing 100% natural product and a suitable name. Their aim was to create a brand that would accentuate their advantages in the market and get them into the large supermarkets to dominate the sausage isles with their high quality products.
The concept and brand development:
In this case, the visual brand identity of the company came hand-in-hand with the packaging design and concept as a whole.
The concept and packaging:
Traditionally, when sausage companies create a packaging design, all of the ingredients appear on the very back of the pack in small writing and using food-tech abbreviations. Since ‘The All Natural Sausage Company’ uses only natural ingredients in their products, we created a design that will showcase the ingredients listed on the front label – in big writing, and using everyday terminology. Immediately below the short list of ingredients we also added the tagline “…and thats it!” to make a solid point of the authenticity of the product.
Since branded, The All Natural Sausage Company has got into Coles and found itself becoming a household name in the meats industry. The company is continuing to grow and win awards, such as – Age Gold Food – ‘ Australia’s Best Supermarket Sausage’
Here is a little exert taken from the GoodFood.com.au article, announcing ‘The All Natural Sausage Company’ as number 1 winner:
‘The packaging prominently displays the ingredients: lean pork, red wine, ground rice, parsley, garlic, salt, herbs and spices, chilli. And our reviewers responded. “Clearly a sausage made from real, life-food” (http://www.goodfood.com.au/recipes/news/in-search-of-australias-best- supermarket-sausage-2016-20160218-gmur97 – ‘In search of Australia’s best supermarket sausage 2016’ by Angus Holland and Nina Rousseau, June 18 2016).