Like in a microcosm, what if we could drink from a giant drop of water?
The bottle of the future has the shape of a soft, hygienic, biodegradable and edible blob, where the liquid is kept together by a solution of brown algae and calcium chloride.
Inspired by the consistency of an egg yolk and applying a method used in molecular gastronomy, Rodrigo García González, Pierre Paslier and Guillaume Couche made an edible gel that encase water via spherification.
Designers explain: "We do this process with the water frozen and we do it with a double membrane." Containing as much as one litre of water, preventing taste contamination and allowing a labelling system between the membranes.
Production costs? 2 cents!
"It's is very easy to make, that's one of the things we're trying to push forward. The project is licensed under Creative Commons so it's possible for everyone to do it at home. It's just like making a recipe."
Are you ready to cook your own sphere of water?