Data-driven design meets Koppert Cress
Handpicked Labs developed the prototype ‘The Cress selector’ for Koppert Cress in collaboration with creative agency Weekend. This creates a unique image for each product based on the characteristics (data) of micro-vegetables, thereby helping chefs to find a flavour addition to their dish.
Data-driven design is the development of attractive concepts, products and services based on - and through interaction with - data. More and more interesting examples data driven / generative design show up. For example Alibaba, which generates 8,000 different banner designs per second through the AI platform "LuBan".
Handpicked Labs is excited because in an innovative technological environment it is important that designers push the boundaries of visual expressions by learning to use digital technology. The graphics that are created are unique, interact with the environment and can only be realised by a computer. Based on these principles, this project for Koppert Cress has been developed.
Koppert Cress is a modern Dutch horticultural company, founded in 2002. The company is the market leader in growing cresses: micro vegetables that cause an explosion of taste. Koppert Cress is located in a 1.7-hectare greenhouses in Monster, The Netherlands. The cresses can be used as a garnish or are used in the dish because of the unique taste experience. These special flavour combinations did not, however, appear on the website due to the old visualisation of flavours. These were difficult to understand and visitors spent too much time on this. Hence the following research question has been used for this project
How can data-driven design offer added value when visualising flavours?
Why should data-driven design be used for this?
Because the real data of the cresses is central, it makes sense to use this data and thus visualise the flavours. Currently, it is individually designed by a designer. Given the size of the different types of cresses, it would take a lot of work off your hands if this became automated. Certainly when replenishing the assortment in the future, it can offer a solution.
Koppert Cress has around 70 different types of cress. These cresses move along the axes: Sweet, Salt, Sour, Bitter, Umami. These are the 5 basic tastes that can be perceived by the tongue. We asked chefs from five restaurants with which color they associated the basic tastes. We have determined the following colours based on this. Bitter = green, Sweet = pink, Salt = blue, Acid = yellow, Umami = brown
At last we build a system that visualises the 70 cresses based on the Koppert Cress house style elements. After that we developed a prototype and tested it at various Dutch restaurants. The first results are successful and it is being examined whether this tool can be used in the future.