New appearance for the Betty Bossi newspaper
The print medium appears with a new concept and design. The Betty Bossi newspaper now focuses on modern food presentation and thus responds to the changing demands of its subscribers.
The new look is already apparent on the cover: the Betty Bossi lettering, which was always red before, now harmonizes in color with the food photography. The magazine now contains 32 pages instead of 28 to create more space for modern culinary art. "This allows for a more exciting dramaturgy and gives the magazine more emotionality," says Erica Angelone, who is in charge of the magazine's editing and design together with Annette Golaz.
As before, long editorial texts are to be dispensed with and the focus placed instead on seasonal recipes in the tried-and-tested Betty Bossi style of writing. These are now supplemented with even more tips and interesting facts about cooking and enjoying food. With the new A4 format, Betty Bossi says it is responding to a long-held customer wish.
Recipes remain simple and sure to succeed
Betty Bossi is sticking to the magazine's recipe for success: all recipes are easy to cook, suitable for singles, couples and families, and guaranteed to always succeed thanks to prior tests in Betty Bossi kitchens - even for novice cooks.
Betty Bossi developed the concept together with the German editorial design specialist Christian Talla. All recipes come from the Betty Bossi recipe editorial team headed by Sibylle Sager. Patrick Zemp is responsible for photography, Claudia Schilling for food styling.
