Norebo, a "leading international fisheries group," has unveiled two new sub brands that offer more sustainable seafood products, with revamped branding to reflect that fact.
Norebo enlisted the multi-disciplinary studio Carter Wong to create the branding behind the new initiative – "encompassing initial strategy and naming, fresh branding and a new look and feel for the Atlantika and Ocean Trawlers brands." The brands offer premium, sustainable fish that has been frozen at sea, and it sells to chefs, restaurants and fish & chip shops.
The branding is able to offer the best of both worlds, as it combines the traditional "fisherman" and ocean aesthetics of seafood brands, while also featuring a clean, minimalist design that has a simple but pronounced effect.
What's Driving This Trend
- Sustainable Seafood
- The trend towards sustainable seafood sub-brands is an opportunity for disruptive innovation in the food industry.
- Eco-friendly Branding
- Branding with an environmentally-friendly focus is a trend that offers an opportunity for design and marketing innovation.
- Frozen-at-sea Products
- The trend towards offering frozen-at-sea products is an opportunity for disruption in the seafood industry supply chain.
Who This Affects Most
- Fisheries
- Sustainability-focused seafood sub-brands offer fisheries a way to distinguish themselves and add value to their products.
- Hospitality
- Hospitality industries can capitalize on the trend towards sustainable and eco-friendly seafood branding by offering premium products with a focus on sustainability and social responsibility.
- Consumer Packaged Goods
- The trend towards sustainable seafood branding presents an opportunity for consumer packaged goods companies to align their products with conscientious consumer preferences.
