Artificial Ice: A Must-Have for Food Photography
Taking pictures of drinks is a challenging yet fascinating aspect of food photography. Behind most studio photos lies a lengthy decision-making process involving clients and their managers. As a result, drinks often remain in the studio for extended periods, making the use of real ice highly impractical and inefficient.
Artificial ice is an essential tool in any food photographer’s kit, especially when photographing cold beverages. It simplifies the process and ensures the desired effect without the hassles of melting ice.
The most significant advantage of artificial ice is that it doesn’t melt. However, the quality of the ice is equally important. Japanese styrenic and acrylic ice is the best I’ve ever worked with—it’s flawless! I highly recommend it to anyone in the field.
Yaroslav Potapov, Krasnodar
Capture stunning shots with japanese styrenic ice
Japanese styrenic ice is exceptionally transparent and sparkling, making it look stunning in photos.
Acrylic ice resembles real crushed ice, making it ideal for photographing juices and cocktails.
Styrenic ice resembles melting ice cubes and sparkles beautifully in photos of alcoholic drinks.
