I'm a huge fan of the sugar-covered lips in 'Portraits' by Frederic Frognier. This photo set is unlike most close-ups in that the model's makeup is an edible treat. If this doesn't conjure up wintry sugarplum fantasies, I don't know what will.
Implications - Looks like these are definitely very Gaga-inspired and allow fashionable people to explore their own creativity. They give "divalicious" a literal meaning; dress up in dramatic diva wear and taste delicious at the same time!
Check out more shots from ‘Portraits’ by Frederic Frognier above, and keep clicking for more features that highlight the lips and face in a yummy, dessert-inspired manner.
Why This Trend Is Growing
- Edible Makeup
- The trend of applying edible makeup or using food as a cosmetic product presents opportunities to the food and beauty industries to collaborate and create innovative products that cater to health-conscious and creative consumers.
- Dessert-inspired Fashion Photography
- Dessert-inspired fashion photography presents opportunities for creative professionals in the fashion and culinary industries to collaborate and create stunning visual content that appeals to audiences with a sweet tooth.
- Interactive Gourmet Experiences
- Interactive gourmet experiences that merge food and art present opportunities for culinary and creative professionals to collaborate and create immersive experiences that appeal to consumers' senses and imaginations.
Industries Being Reshaped
- Beauty Industry
- The beauty industry can explore different formulations and marketing strategies that appeal to health-conscious and creative consumers looking for unique edible makeup products.
- Fashion Industry
- The fashion industry can collaborate with the culinary industry to create visually stunning content that showcases the intersection between fashion and food.
- Culinary Industry
- The culinary industry can explore innovative ways to merge food and art to create immersive and interactive gourmet experiences that appeal to consumers' senses and imaginations.
