THE THREE FREE
The art of digestive cookery
The three free is a proposal of honest and local cuisine. The more intimately you relate to it, the more you want to know about its roots to enjoy and share a different cuisine that unites the healthy and the tasty.
The first challenge was the creation of the strategy behind The three free: the art of masterfully combining common and natural foods, based on their nutritional attributes, as well as their flavor, aroma and color - applying a scientific approach - to create cheerful, delicious and digestive dishes, ensuring that the composition of their diet is free of gluten, dairy and refined sugars.
The brand identity and branding of The three free, starts with the creation of the naming that tells us about the base that forms the three components of your diet. This type of cuisine allows us to feed ourselves by combining, cooking and chewing well the elaborations of foods that have no gluten, dairy or refined sugars and we call them, the three free, "The three free".
The baseline goes beyond its field of action: The Art of Digestive Cookery, which defines it, but at the same time, reflects and is the art of pairing flavors for a digestive cuisine.
Flavor, color and aroma together with the combination of food are the axis on which the value proposition of The three free branding and services pivots.
For each of the recipes published, we have done shooting sessions, set design and food styling. All this following the color design concept designed specifically for @thethreefree.
A marriage of flavors, a marriage of colors. This is one of the principles on which the brand expresses itself. Therefore, the brand is alive, cheerful and fresh. It conveys the values of being a healthy brand, with a creative attitude but always based on scientific knowledge in the digestive field.
In her digital communication, we have proposed a content strategy, in which you can clearly see the attributes from which she explores and shares the dishes of her cuisine. Always starting with the knowledge of the three basic foods, following with the pairing of the same based on the attributes of flavor, aroma and color, always with scientific data that provide knowledge for your audience. And finally, the recipe as the result of a process, to be tasted and enjoyed.
"95% of what we perceive as taste is actually the smell of a food. Its aroma and color penetrate us.
To cook we can create using smell and taste, being present with your ingredients, starting with smelling them attentively. The more precise you are about the small differences in aroma and color, the more we are building a personal lexicon. It also applies to the way ingredients interact: you can smell this interaction in your nose and therefore in your imagination, even before combining them."
Strategy | Naming | Creative Direction | Art Direction | Branding | Visual | Digital | Social Media
Creative & Art Direction, Food Styling, Set Design: Claudia Burbano de Lara | Photography: Marian Guma
