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    Edible Water Pods

    Uploaded by

    Divyashini Mohan
    Edible water pods were originally developed by chef Ferran Adrià. A startup called Skipping Rocks Lab improved the material and developed Ooho, a bite-sized water blob. The pods are made by freezing water into a ball, dipping it in calcium chloride and sodium alginate solutions to form an edible algae-based membrane that holds water. The membrane is completely biodegradable and safe to consume. While still early, the edible water pod market is growing, especially in North America and Europe where Skipping Rocks is promoting their product. Developers are working to make the membrane last longer and find sustainable packaging.

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    Edible Water Pods

    Uploaded by

    Divyashini Mohan
    128 views2 pages
    Edible water pods were originally developed by chef Ferran Adrià. A startup called Skipping Rocks Lab improved the material and developed Ooho, a bite-sized water blob. The pods are made by freezing water into a ball, dipping it in calcium chloride and sodium alginate solutions to form an edible algae-based membrane that holds water. The membrane is completely biodegradable and safe to consume. While still early, the edible water pod market is growing, especially in North America and Europe where Skipping Rocks is promoting their product. Developers are working to make the membrane last longer and find sustainable packaging.

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    Edible water pods were originally developed by chef Ferran Adrià. A startup called Skipping Rocks Lab improved the material and developed Ooho, a bite-sized water blob. The pods are made by freezing water into a ball, dipping it in calcium chloride and sodium alginate solutions to form an edible algae-based membrane that holds water. The membrane is completely biodegradable and safe to consume. While still early, the edible water pod market is growing, especially in North America and Europe where Skipping Rocks is promoting their product. Developers are working to make the membrane last longer and find sustainable packaging.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    128 views2 pages

    Edible Water Pods

    Uploaded by

    Divyashini Mohan
    Edible water pods were originally developed by chef Ferran Adrià. A startup called Skipping Rocks Lab improved the material and developed Ooho, a bite-sized water blob. The pods are made by freezing water into a ball, dipping it in calcium chloride and sodium alginate solutions to form an edible algae-based membrane that holds water. The membrane is completely biodegradable and safe to consume. While still early, the edible water pod market is growing, especially in North America and Europe where Skipping Rocks is promoting their product. Developers are working to make the membrane last longer and find sustainable packaging.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    EDIBLE WATER PODS

    4. BRIEF EXPLANATION OF HOW IT WORKS

    Edible liquid bubbles were originally developed for molecular gastronomy by chef
    Ferran Adrià. A start-up company named Skipping Rocks Lab quickly raised funds
    and started improving the properties of the material at Imperial College London.
    They began to work on a prototype, using all-natural materials taken from seaweed
    and other plants to make a clear membrane thick enough to hold water but thin
    enough to easily bite through. Now, start-up company Skipping Rocks Lab has
    turned this into Ooho! – a bite-sized blob of water .

     STEPS OF PRODUCING EDIBLE WATER PODS @ WATER BLOBS

    SHAPE
    Water is frozen into a ball so that it holds its shape, and to keep the water molecules from mixing with
    1 the membrane chemicals.

    DIP
    The ice ball is dipped into calcium chloride solution. The outer layer of ice melts and some of the calcium
    2 ions diffuse in.

    ALGINATE
    A second bath in warm sodium alginate solution forms the membrane. Calcium ions replace sodium
    3 atoms in the alginate and bind the molecules together.

    POLYMER
    Unlike sodium, calcium has two positive charges. This lets it bond to two alginate chains at once, tangling
    4 them up.

    THAW
    After two to five minutes, enough of the alginate molecules have polymerised together to form a stable
    5 skin and the ice melts into a liquid centre. Now you can remove the edible water bottles and drink them.
    The inside of each ball is water. The bottle is edible too—it's an algae-based polymer.

     ARE THE EDIBLE WATER PODS SAFE FOR HUMAN CONSUMPTION?


    The edible water bottles are a completely biodegradable form of packaging water. In
    fact, it is so biodegradable; consumers can safely eat the package once they have
    finished drinking! The bubble-like package of these edible water bottles is
    essentially a ‘membrane’ made from brown algae and calcium chloride, and is
    capable of holding water.  Both are already used in the food industry and are
    completely safe. According to designer Rodrigo Garcia Gonzalez, the design is
    entirely biodegradable, safe, hygienic for consumption and far better than plastic
    bottles, which are made up from polyethylene.
    5. STATUS OF USAGE TECHNOLOGY
    The global edible water bottles market is still in the initial stage, both in terms of
    product development and consumer adoption. In terms of region, North America is
    currently the leading market for edible water bottles. The technological
    advancements and presence of edible water bottle manufacturers such as Nomaco
    Limited is increasing the utilization of such packaging in the U.S., thus supporting the
    growth in North America region. Europe is also witnessing increased consumer
    traction towards green packaging solutions in food industry. This is driving the
    growth of these sustainable water packages particularly in countries such as
    Germany, France, and Italy. The edible water bottle brand Ooho launched by
    Skipping Rocks Lab Limited is one of the most focused edible water bottle in Europe
    and the U.S. The promotional efforts laid by Skipping Rocks is surging the
    awareness towards edible water bottles across the globe.
    Currently, the membrane only lasts a few days before breaking down but the
    developers are working on tougher versions that could be licensed to drinks
    companies. They are also finding an eco-friendly packaging to transport the bubbles
    so that they do not burst and that they remain clean. Zion Market Research predicted
    the global market for this product would grow at a CAGR of 7.85% from 2020 to
    2026.

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