21 Feb '14, 1pm

Interesting pairing: food & #sgdesign Seminar for #Singapore Design Week: / Workshop last yr:

Bite-size nasi lemak dumpling. Soup in a dissolvable, edible sachet. Straw made from chewable mint. Picture them in your mind’s eye. Your response may be “wheeee!” or “ewwww!”. But make no mistake: the method from which the food prototypes were developed could well change a business strategy or even forge a new one. The DesignSingapore Council’s Asian Insights and Design Innovation (AIDI) and the Food Innovation and Resource Centre jointly hosted a show-and-tell in June. About 40 participants, mostly from food manufacturing and F&B, were eager to learn the findings of a pilot project in food innovation, possibly the first of its kind mooted here, using a combination of ethnography and design thinking. The facilitators had conducted ethnographic studies on users’ street food habits in six cities in Indonesia and Thailand. The user insights were then translated into the food...

Full article: http://www.designsingapore.org/who_we_are/media_centre/me...

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Interesting pairing: food & #sgdesign Seminar for #Singapore Design Week: / Workshop last yr:

Interesting pairing: food & #sgdesign Seminar f...

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