13 tips for creating an effective logo

The logo is the central element of corporate communication. A vector of the image, a means of recognition, alone can concentrate a good part of the value of the company.

What is a logo? A logo is a sign of recognition of a company or a brand. It can be a symbol, a word, a sequence of words, or even the association of a symbol with words.

All businesses normally need a logo, otherwise, they lose credibility. For some companies, less focused on the image or having less need to communicate, the logo remains a reassuring element that should be taken care of.

Tip # 1 for creating an effective logo: Look for overall consistency.**

Creating an effective logo consists of imagining a sign that characterizes, defines and summarizes the offer of a company. True to the spirit of the company, the logo allows potential customers to understand if the product is right for them, or even to identify with the offeror with the company itself.

As such, it is essential that the logo is consistent with the positioning of the company:

  • Is your positioning rather refined? Gross? Vintage? Innovative?
  • What is your target and what characterizes it? (tastes, favorite colors)
  • What is the heart of your offer? Basically, what is your contribution?

To be effective, your logo will obviously have to be consistent with the spirit of all your communication documents.

Tip # 2: Know what you are creating a logo for.**

To create an effective logo, ask yourself the following questions:

  • What is the purpose of my logo? Make known? Make people love (produce an image effect, arouse the desire or desire to stand out)? To reassure? Invite to action (trigger a conviction or intention)? The structure and message conveyed by the logo will vary depending on its underlying purpose.
  • Is my product/service in demand for its utility-price ratio, or for its distinctiveness? In the first case, the logo should focus on the use and effectiveness of the product. In the second case, the logo should rather show an original and “trendy” character.

Finally, to help you, consider creating your slogan at the same time as your custom logo design.

Tip # 3: Keep it simple and clear.

An effective logo is a simple logo. The point is to clarify the message, not to confuse it. However, this is easier said than done: a too simple logo could convey a poor image while the aim was refinement and luxury…

Tip # 4: Talk to people’s subconscious to reassure them.

Our brains are full of symbols and structuring ideas, on which we constantly rely. The best logos use these types of reassuring and meaningful ideas. Be careful, however, not to fall into simplicity.

Tip # 5: Look for originality, but not too much.

An effective logo is a minimum original logo because it must be attractive. The goal is to make a positive impression without causing discomfort or disgust. A word of advice: be creative!

Tip # 6: Choose an easily remembered word, sign or symbol.

Here is another use of the logo, and not the least: to help memorize the offer.

Tip # 7 for creating an effective logo: Avoid styles seen and reviewed.

When it comes to logos, it is better to avoid clichés and abandon old trends. The worst would be to use a logo free of rights, present everywhere.

It is not forbidden to be inspired by styles that have long been part of the collective unconscious, but you absolutely must bring originality that will give a “new” side to your brand.

Tip # 8: Use custom typography.

To be original, unique and timeless, the ideal would be to opt for a personalized font.

Tip # 9: Create a dynamic logo.

Consider injecting a dynamic character into your logo, creating an impression of movement upwards or to the right (direction of reading).

Tip # 10: Go for a logo that speaks to everyone.

Beware of cultural differences! Opt for a logo that goes everywhere, easily pronounced in different languages ​​and adapted to foreign territories, especially if you want to export.

Tip # 11: Submit your logo ideas to those around you!

We understand that creating a logo is a particularly difficult exercise, because it is subjective. A logo rarely appeals to everyone, each marked by their own culture and intimate preferences. To put the odds in your favor, create several logos and submit them to those around you, asking them what each image means to them. If possible, target profiles that match your potential customers.

Tip # 12: Go for a balanced logo.

To be reassuring, your logo should be balanced in its proportions, for example symmetrical. A glaring imbalance could reflect a negative image of your business.

Tip # 13 to create an effective logo: Call in a professional!

There is no secret: to create a truly effective logo, it is better to go through a seasoned professional graphic designer.

What Is Canning And Canning Process?
It is a process in which treatment of high temperature is given to the food to kill all types of microorganisms of food is called commercial sterilization.
Canning can define as the process of preserving the food with the high-temperature treatment and sealing. Canning resists the activity of enzymes and ensures the resistance of microbes in food. Canning uses the safe steps for preserving the goals of food. This method is convenient for storing fruits and vegetables.
Canning Steps:
A brief discussion of canning steps are given below:

  1. Preparation Of Raw Materials
    The preparation of raw materials is necessary to make the food for human consumption. This preparation is done in three main steps; Washing, Cleaning, Slicing. As Fruits are washed, cleaned by peelings, then extra seeds are removed, slicing done for size reduction at the end.
    The second step of Canning is to fill the prepared food. The food contents should not be adhering to the pot. Tin cans and Glass jars are two types of pots.
    Hand filling and Machine filling are the two filling methods.
  2. Syruping And Brining
    This method is the third step after the hand filling. The liquid uses to fill the spaces between the food slices or contents is called syruping and brining. Let’s understand what is syruping and brining.
    Syruping can define as the solution of hot water and refined sugar. It is mostly used 35 to 40%.
    Brining can define as The Solution Of Water And Salt. The equipment uses for syruping and Brining is Salometer.
  3. Lidding And Clinching
    Lidding is a process in which we place the lid on the can’s open end, called Lidding. Clinching is performing to prevent the falling of the lid during exhausting.
  4. Exhausting And Vacuuming
    The process where food passed through the long tunnel to remove the air is called exhausting and vacuuming. This step aims to prevent corrosion as there will be no air that provides a facility for tin reaction with the syrup. Exhausting removes air in food particles and tissues. The temperature for fruits is 82 to 96. Temperature for vegetables is 77 to 82 is considering best that ensure the absorption of all moisture content.
  5. Sealing:
    The vacuum created after removing the air, passing through a process in which we seal the can be called sealing. The equipment uses for sealing is a Double seamer machine.
  6. Heat Processing Or Sterilization:
    The process in which high temperature is provided to the food prevents the food from spoilage microorganisms and pathogens. The temperature for fruits is 100.
    The temperature for vegetables is 116 to 120. Heat processing destroys a maximum number of microorganisms. Heat processing saves more nutriments. The Colour and texture of food should maintain at a high temperature. Heat processing helps to prolong shelf life. Heat processing helps to maintain nutritional content, food flavor, color, and texture.
    Factors that affect heat processing
    The factors that effects are lethality of microorganisms, nature, and type of microorganisms, environmental factors
    the type of food as carbohydrates, proteins or fats, pH means acidic or raw food, maximum heat for the neutral pH food, destroy spore-forming pH is 3. pH 4.5 is the dividing line, required 100+ temperature.
    Time depends on the can’s size; if the small size of the can, there will be low time for heat processing. The time And temperature relationship are inversely proportional to each other. Yeast and molds can quickly destroy at 100 temperatures, but bacteria are heat resistant.
    If we talk about the Clostridium botulinum, then the relationship will be as
    • 330 min at 100
    • 15 min for 115
    • 2.79 min for 121
    The equipment uses for this purpose is Retort. It has many boxes where it can place. The lid of the can is closed before entering the baskets or boxes of Retort. The temperature knob shows the temperature. There are two types of Retort. One is still retorting; it requires 18 minutes at 115.6 for the evaporated milk processing. The other is the agitated Retort; it requires 2.25 minutes at 93.3 for the evaporated milk processing.
  7. Cooling:
    The process in which we cool the processed food to low temperature is called cooling. The food moves on the conveyer belt, and water spraying uses. This process also uses dry cleaning.
    Cooling prevents overcooking of food. Cooling prevents corrosion. Cooling prevents the wetting of food. Temperature becomes 43 after cooling; even it can 100+ during heat processing.
  8. Labelling:
    The next step after cooling is labeling. It can define as “The process in which we label the food products with information like manufacturing and expire date, ingredients and chemicals is called labeling.”
    Types of labeling
    There are two types of labeling.
    Paper labeling, in which paper is attached with glue.
    Laser labeling which temperature of 37 uses to print the
    the label on the food products that have a shelf life of 2 to 5 years.
  9. Storing And Packaging
    Storing is the last step of Canning in which recommended food is store. Packaging of material also occurs in this step.
    Frequently Asked Question:
    What is Canning Process:
    Canning is the process of preserving the food with the high-temperature treatment and sealing called Canning.
    What Foods Can Be Canned?
    Different types of food can be canned, including fruits, vegetables, pickles, Jams, Meat, etc.
    We can preserve the food for about five years with the process of Canning. Canning resists the activity of enzymes and ensures the resistance of microbes in food. Canning uses the safe steps for preserving the goals of food. This method is convenient for storing fruits and vegetables.