The finding
Today, eating is not responding only to a BCS essité biological, it is a cultural act, reflecting the social and economic wealth of a country.
We do not eat food just for us: the nature and quantity quantity of our consumption; preparation, the tastes and cooking his tp artie a daily ritual and a social membership.
We are looking for the taste and delicacy of flavor , without trying to hide the taste of food but rather to sublimate them.
The consumer today is constantly changing, both in its habits in consumer loyalty.
For active and eventful life he leads, the consumer needs to escape, to feel emotions. He likes to indulge to discover things they nouv .
For this, the escape, those emotions must be accessible his cilement and at any time of day.
become an inevitable result of today notammen t with the influx of Asian cuisine, the spices make us travel.
We are increasingly looking for the produ it refined and spec ial , it is unthinkable not to have spice in the kitchen!
The concept Epicentre
Epicenter is a place where the spice is enhanced as u n rare and precious product, like a jewel . familiarize the novice or warned consumers with the roots and origins of our food, through a premium positioning . The objective of u place is to make use of the spice can be seen as a rediscovery of a past lifestyle, a key component in every kitchen, the way to a new quest for taste.
Highlighting this quest by giving the taste a touch ed'élégance both in the choice of presentation, positioning on the market or market still materials used. Telling a story to the consumer while remaining in the truth of he origins and uses of each spice, offering more choice and more diverse, health or just for fun.
pleasure to discover, learn about and use spice as in the past.
Epicentre offers a sensory journey and initiation into the world of spices, to taste color, everything is there to bring the consumer in trip.
Space Epicentre:
Epicentre is divided into 3 main areas after passing spaces "spice route" and "market" of space and inviting transitional journey of the spice.
Space "know everything", a place infor mation dedicated ed to the spice and its characteristics.
interactive tables
space "bar flavors," a moment of culinary and therapeutic not to be missed.
The lounge 
space "the spice cabinet," a new way to consume and packaged spice.
Packaging
The graphics
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