13 Comments Add your own

• 1. Dave  |  March 7th, 2006 at 09:01

  Let’s hope they keep the dots at the bottom, that’s perhaps what makes them so recognizable…

• 2. G. Yaneff  |  May 3rd, 2006 at 09:52

  This design is clean and effective and has been instantly regonizable to consumers for decades. It has been seen in stores from Hong Kong to Berlin. To change it dramatically is
  to loose all this…

• 3. admin  |  May 4th, 2006 at 14:37

  I think anyone who’s seen the new packaging will agree – it is a disaster! They have indeed kept some of the dots, but they’ve become spheres… floating above them is an illustration of a cutting board scattered with vegetables. It’s not hard to imagine that this is how the box looked 40 years ago before Chris Yaneff and Co turned it into a classic.

• 4. Amrita  |  June 2nd, 2006 at 18:18

  Indeed a disaster. They’ve made their iconic packaging generic. Email askrose@windsorsalt.com and let them know how you feel.

• 5. Margie  |  July 1st, 2006 at 20:01

  Does anyone know what Pantone colours the mustard and blue are? So sad to hear they “revamped” the packaging. Such a perefct design and one that I think of often.

  A similar thing happened in Australia with ward’s baking power.
  This gorgeous packaging was recently revamped and now looks terrible. It’s just so weird that they wait until they’re recognised as classics and then they change. Fools

• 6. Courtenay Webber  |  July 1st, 2006 at 20:34

  About a month ago I sent the following to “Rose” at Windsor Salt, but received no response. I’m sure they’ve been inundated with emails already. I wonder, though, if it was even passed on to the appropriate people. Just thought I’d share it with the like-minded readers here:

  I would like to express my profound disappointment at the news of Windsor Salt’s recent decision to update its iconic 1960s salt package design. I cannot think of a piece of food packaging that comes as close to being an object one can proudly display in their kitchen. While visually exciting to behold, the design has enjoyed five decades of ever-increasing brand recognition—-its striking blue and butterscotch dots (not to mention the glamourous black and silver table version) fairly leap off the shelves amidst homey depictions of vegetables and dreary, steaming soups.

  As a designer, I recognise the temptation to update a design for fear of being “behind the times”. This is sometimes necessary—-when the original design involves faddish elements that may become dated as the years pass. However, the most transcendent work is often that which is simple, dramatic and says what needs to be said in a straightforward but clever way. Windsor’s 1 and 2kg salt box achieves this notable feat—-looking as fresh in 2006 as it did in 1966. Aside from perhaps original Coca-Cola, there are few food products that could actually be considered “cool” based solely on their branding—-Windsor’s classic package ranks at the top of this list and the fact that it’s a Canadian product has always made me proud.

  I know I am not alone in saying that Chris Yaneff’s modernist composition of overgrown grains of salt will be forever missed by aesthetes and patriotic salt-eaters throughout Canada and beyond.

  Thank you for your time.
  Courtenay Webber

• 7. Michael Sich  |  October 15th, 2006 at 13:02

  Sirs;

  I often wonder why the salt blocks for animal use are,either white, cobalt blue ,and or redish color for iodized,To be identified by the farmer or rancher for the right use. It is common knowledge tha animall do not use salt to excess.

  We ,intelligent humans,as we are,almost always use too much for our good. I know that I get more than I need. The reason for that ,is that I, like most people, am not aware of the amount of salt that comes freo the shaker. The tiny granules that are sprinkled on most foods,are not seen until it shows.

  I am 90 plus, and live in a comfortable seniors retirement resort,where I sit at the daily meals with other seniors, and often see salt poured over food in amounts that are astounding, and many of these prople have blood conditions that the use of excessive salt is harmful.

  Salt for table use, if colored,as iodized., certainly would be appreciated by most people, Not only would it be obvious how much salt the shaker emits,and it would still be identified from the pepper.

  Food for thought ???
  Truly yours,
  Michael Sich.

• 8. Kevin  |  March 15th, 2007 at 13:56

  That’s a great story. Waiting for more.

• 9. cass  |  January 14th, 2008 at 19:52

  How much would this box of salt cost?
  i must know as SOON as possible!!

• 10. Frank Power  |  June 23rd, 2008 at 19:02

  Hello, I am on an iodine free diet for 3 weeks. Is your kosher salt—Crystal Salt—-iodine free.
  Thank you
  F Power

• 11. pintday.org » Blog &hellip  |  March 16th, 2009 at 16:14

  [...] Windsor has to change back its salt box packaging. [...]

• 12. sana  |  August 2nd, 2009 at 17:49

  hi is coarse kosher salt iodine free.

• 13. angela sykes  |  December 16th, 2009 at 19:19

  what year did Canada begin adding iodine to our salt
  distribution?? thank you

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