Jay481985 Posted January 26, 2011 Share Posted January 26, 2011 http://www.swiss-miss.com/2009/08/the-fresh-label.html The Fresh Label Johnny, over at Spoon & Tamago is currently doing a preview of the Good Design Awards (happening at the end of the month) and pointed me to one of his personal favorites so far; the Fresh Label. Design studio TO-GENKYO proposes a new method of tracking a foods expiration date by using a universally recognizable visual. Over the last year or so Japan had been struck by a number of scandals involving food companies tampering with expiration dates. The new design keeps people honest by changing colors based on the level of ammonia the food emits as it ages. After it has passed its expiration date the barcode is no longer readable, making it impossible to sell. Quote Link to comment Share on other sites More sharing options...
JJkizak Posted January 26, 2011 Share Posted January 26, 2011 What kind of label would you put on that Korean food that's buried in the ground and allowed to ferment? JJK Quote Link to comment Share on other sites More sharing options...
ZAKO Posted January 26, 2011 Share Posted January 26, 2011 You must be a city slicker......I grow my own cows,,fresh on the hoof,,,They are sweet animals but dont even suspect what I,m going to do to them,,, Quote Link to comment Share on other sites More sharing options...
Jay481985 Posted January 26, 2011 Author Share Posted January 26, 2011 What kind of label would you put on that Korean food that's buried in the ground and allowed to ferment? JJK I don't get the question, it was Japanese label btw but I thought it was quite an impressive idea and implementation. I know certain things since I at one time worked for Keebler and had to stock shelves at various supermarkets which always stored the cookies near the meat section. I always smelled "dead man" smell when I went to certain super markets. I also worked at a medical examiners office so I know what "dead man" smells like. Also tastier than Hákarl Quote Link to comment Share on other sites More sharing options...
jacksonbart Posted January 26, 2011 Share Posted January 26, 2011 You must be a city slicker......I grow my own cows,,fresh on the hoof,,,They are sweet animals but dont even suspect what I,m going to do to them,,, what do you do to them? Quote Link to comment Share on other sites More sharing options...
ZAKO Posted January 26, 2011 Share Posted January 26, 2011 I,m also a sheep herder,,,You dont need a foot stool. Quote Link to comment Share on other sites More sharing options...
Ironsave Posted January 26, 2011 Share Posted January 26, 2011 JB, you had me rolling!!!!! But I am not touching this one........ Quote Link to comment Share on other sites More sharing options...
CECAA850 Posted January 26, 2011 Share Posted January 26, 2011 Personally, I don't need anything on my package to tell me what condition my meat is in. Quote Link to comment Share on other sites More sharing options...
Chris A Posted January 26, 2011 Share Posted January 26, 2011 What kind of label would you put on that Korean food that's buried in the ground and allowed to ferment? Why, 101 year tags... of course![8-|] Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted January 26, 2011 Moderators Share Posted January 26, 2011 Personally, I don't need anything on my package to tell me what condition my meat is in. [] Well when you put it that way I see your point......not really but you know what I mean. Quote Link to comment Share on other sites More sharing options...
Islander Posted January 26, 2011 Share Posted January 26, 2011 Personally, I don't need anything on my package to tell me what condition my meat is in. Well when you put it that way I see your point......not really but you know what I mean. I think a military term would apply to one's package: ready for duty! Quote Link to comment Share on other sites More sharing options...
USNRET Posted January 27, 2011 Share Posted January 27, 2011 What kind of label would you put on that Korean food that's buried in the ground and allowed to ferment? JJK KIMCHI...the reason I own two 'fridges. One for my 'merican cow meat and one in the garage for HER 'stuff' which has no meat in it Quote Link to comment Share on other sites More sharing options...
juniper8 Posted January 27, 2011 Share Posted January 27, 2011 That wouldn't P.C> in some peoples minds thats why!!!!! Americans can eat anything!!!!!! wheres a picture of the mc rib when you need one!!!!!!!! Quote Link to comment Share on other sites More sharing options...
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