This was our concept project for the first International Conference on Food Design and Food Studies: Experiencing Food, Designing Dialogues, held in Lisbon. We teamed with 2 students from culinary arts studies of ESHTE (Estoril Higher Institute for Tourism and Hotel Studies). The students developed the product and we as a graphic studio were responsible for the development of packaging prototypes and branding.
The main goal of developing this product is to promote pulses consumption and, simultaneously, provide an alternative source of protein for vegetarians and sports practitioners, as well as an option for people with coeliac disease. Fresh pasta was developed using a basic recipe, which, after some research, evolved with the introduction of technological ingredients. Several pulses were tested - white beans, red beans, black beans, peas, lentils, chickpeas. The ones identified, through an online questionnaire, as the public’s favourite were selected for development. Four fresh pulses pasta were thus created: Orange Lentils, Green Peas, Chickpeas and White Beans.
