the problems
1. The ready-to-drink horchata market is severely underserved.
2. Fresh horchata has a short shelf life and spoils quickly, making it hard to enjoy on the go.
3. Current packaged options are loaded with condensed milk and excessive sugar, making them heavy, overly
sweet, and far from healthy.
process
We started with market research, surveying the current landscape of plant-based drinks and
identifying gaps in accessibility and cultural storytelling.
From there, we hosted a tasting
event with over 30 attendees, collecting survey data on taste preferences, texture, and packaging
impressions.
The responses guided our next steps, from adjusting sweetness levels to refining
our brand narrative.
sourcing...
tested many bottles...
many iterations were made...
Building a mockup in blender...
As a designer, I focused on visual identity and packaging, developing prototypes that
balanced cultural authenticity with a bold, contemporary feel. I designed labels, color
palettes, and logo variations that could communicate both heritage and innovation on a crowded shelf.