The delicate segments of an orange, the tender flesh of grapes and the crunchy, juicy interior of apples are all held inside edible skins provided so thoughtfully by Mother Nature. Why not then can’t processed foods we consume daily like cheeses, yogurts, ice creams, soups and mousses also be similarly contained within edible wrappers rendering plastic packaging redundant? Indeed they can be, say a group of scientists and designers led by Harvard University biomedical engineer, Dr. David Edwards.
In early 2012, the team unveiled wondrous balls of food wrapped in edible wrappings called WikiCells at a Paris food conference. Pumpkin soup held inside a spinach membrane, lemon juice contained in a lemon membrane, and coconut sorbet enclosed in a mango skin are just some of the creations the scientists showcased. The all-natural containers consist of two layers. The first is a soft skin that has direct contact with the food and is made from three main components: miniscule food particles, a nutritive ion like calcium; and a natural molecule like chitosan or alginate (a derivative of seaweed). Combined, these “ingredients” form a kind of edible gel that when wrapped around a liquid food prevents it from drying out. The second layer is more of a protective hard shell or the “outer packaging” that takes the place of a plastic or cardboard box or bag, and is either entirely edible or entirely biodegradable. The first commercial WikiCell product is ice cream – the chocolate chip ice cream is wrapped in a cookie dough skin and the vanilla ice cream in a chocolate fudge skin. The cells are then packaged in a “box” made from bagasse (from made from sugar cane) or tapioca.
When we talk about sustainability, it isn’t only about thinking green and plants. It’s also about consciously deal with actually everything around you. For example: WikiCells. With WikiCells you can conserve your food longer then usual. So you’re conscious when it comes to food. That’s why this product is a form of sustainability.
Source: forbes.com
Hendriks & ik 