PAST CONTESTS | 2018 | SALT + STOCK

SALT + STOCK

Portfolio Center: McKenzie Martin, Jennifer Grimm, Mark Hyde, Jack Watkins


It seems that shelf-stable meats can’t find their place in today’s market—their perception in recent times puts them seemingly at odds with the demands of the modern consumer, a consumer who believes that fresher equals better. Despite their true health value and benefit, shelf-stable meats have been judged unfairly and we believe that the key to changing this lies in the right kind of exposure.

The dated tins that give shelf-stable meats their less than stellar reputation have been replaced by single-serving, sealed packs, with the modern individual in mind. Many people, active women of all ages especially, can sometimes have trouble balancing the many facets of their lives while still having time to care for themselves. Our intended demographic including active women (ages 18-50) is in an ideal place to benefit from shelf-stable meats, which tend to be high in protein, B vitamins and antioxidants—Which not only keep you healthier over time, but help you power through your day!

Our packaging has been designed for this modern woman who might need to eat on the go. In this case, a steel can just won’t do. With improved functionality, our stand-alone pouch, made of 100% recyclable aluminum, is designed to expand when opened, becoming the tray the meat is served in, and also includes a serving utensil. It’s truly built for anytime, anywhere consumption, without the need of any advanced preparation.

The bold color blocks communicate freshness and enhance shelf appeal. They also parallel our beliefs at Salt + Stock. Your food should be kept simple. All of our packaged meat contains only 3 ingredients: Meat, Water, Salt. That’s it.

Conserving meat is a noble and necessary tradition that predates recorded history and it is our respect for the history of this process that lead us to our name, Salt + Stock. “Salt” for one of the ingredients most important in the preservation of meat, and “Stock” for the meat itself.