Actually, it may be even better. A gel-based membrane could be washable and contain added nutrients. So, a fruit juice ball could be coated with calcium or a yogurt ball may be moulded around extra vitamins.
Far fetched? Well, it works in nature for apples and grapes as well as some cheeses, and apparently ice cream balls in edible packaging will be on sale in Paris by March 2013.
The idea has been developed by a Harvard professor called David Edwards. Confusingly, the concept is called a ‘WikiCell’, but the proof will be in the padding.
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