'Shape-shifting' pasta could reduce packaging cost and waste, but will consumers eat it?
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 past
a’s developers are touzinc gluconate bulkting it as a way to reduce packaging and save shipping costs, butzinc bisglycinate meaning 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 possiblechelated zinc gnc shape-shifting pasta eventually could be used in foods for children, for examplezinc glycinate picolinate, or in premium instzinc bisgly
cinate chelate vs zinc amino acid chelateant 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.
