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Eating The Wrapper Too?

The environmental conscious would be happy if they could prevent packaging waste from ending up in a landfills across the globe, but would they be prepared to eat it?

In December 2009 Harvard professor David Edwards had an idea. Biological cells package water, and many other things.

Like a grape, you cannot empty a biological cell of its contents and make much sense of what’s left of its packaging. It provides protection and so much more.

Dr Edwards and the Wyss Institute collaborated with French designer François Azambourg on this cultural experiment and an exhibition at Le Laboratoire of followed.

Using the soft skins that protect the insides of fruits, vegetables and nuts, Edwards grinds and binds these components that are “held together by healthy ions like calcium.” The skin mimics the tough, protective exteriors we find in citrus skins, coconuts and more. Inside the newly named ‘WikiCell’ skin, food like yogurt, ice cream, and cheese could be packaged securely.

Professor Edwards continued the Edible Bottle project following the fall 2010 exhibition at Le Laboratoire and at last shared the tenets of WikiCell in a public talk at the Harvard Wyss Institute in January 2012.

Each WikiCell has a nutritional skin held together by healthy ions like calcium. Think about the skin of a grape and how it protects the grape itself. This is how a WikiCell works. This soft skin may be comprised primarily of small particles of chocolate, dried fruit, nuts, seeds, or many other natural substances with delicious taste and often useful nutrients. Inside the skin may be liquid fruit juice, or thick pudding.

Currently, the only commercially available WikiCell product is Wiki Ice Cream, available in France, but the makers are experimenting with new flavors that could package foods beyond dessert.

Source: Wikicell

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