Dive Brief:
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MIT researchers have developed a shape-shifting pasta, which can be packaged flat for more efficient transportation before blossoming into various shapes when it comes in contact with liquid, according to Newsweek.
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By printing flat pieces of gelatin and starch with cellulose patterns, the edible sheets curl into 3D pasta shapes or flowers when submerged. The researchers used computer modeling to control the degree of bending and the pasta’s overall geometry, and worked with a local chef to design culinary applications.
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The study's co-author, Wen Wang, told Newsweek: “We did some simple calculations, such as for macaroni pasta, and even if you pack it perfectly, you still will end up with 67 percent of the volume as air. We thought maybe in the future our shape-changing food could be packed flat and save space.”
Dive Insight:
This 3D pasta can be flavored and colored in much the same way as ordinary pasta, but the basic ingredients of gelatin, starch and cellulose have a very different flavor from those in regular noodles. The result is a delicate-looking pasta, which curls up into its intended shape on contact with liquid — whether that is water, bouillon or a more substantial sauce. Its flavor may turn out to be a limiting factor, and the fact that it is made with gelatin from pork or cattle bones also excludes vegetarian consumers and those who avoid animal products on religious grounds.
The pasta’s developers are touting it as a way to reduce packaging and save shipping costs, but it is unlikely that consumers will make the switch from regular pasta unless it tastes at least as good and is comparable from a cost perspective. With pasta demand slowing as carb-conscious shoppers avoid the food, companies that make the products could help boost consumer interest by trying new things, such as a cool new shape.
One of the most interesting features of the shape-changing pasta is its ability to enclose different sauces or ingredients. The researchers demonstrated this with self-wrapping mini cannelloni, paired with caviar. The technology has clear applications in fine dining, or for home cooks to impress their friends at a dinner party.
Many food trends begin in high-end restaurants before finding their way into more mainstream outlets. It is possible shape-shifting pasta eventually could be used in foods for children, for example, or in premium instant soups and dishes targeted to more experimental millennial consumers. The space-saving concept could also appeal to manufacturers of dehydrated meals for hikers and mountaineers, or perhaps even for the military.