As researchers we focused on three spices, and broke down flavor components, dehydrated, chopped, and tested
all the ways flavors could be dissected and preserved.
Biomaterials as a means of a new product to encourage easy-start cooking.
As researchers we focused on three spices, and broke down flavor components, dehydrated, chopped, and tested
all the ways flavors could be dissected and preserved.
Did you know?
Flavor componds preserve different notes when dissolved in lipids (oils) versus water (essences)?
An image began to develop of a quick-start cooking base that users could pop in a pan and use to build the
base of a number of dishes.
We began prototyping spice pods using rubber molds and 3d forms.
And expieramented with edible biofilms that could be heat sealed to create a dissolvable packaging.
The final spice pods began to take form, an experimental application of how biomaterials could transform
cooking and food prep products.
Bio-inks were developed and used as inspiration for the packaging design, patterns were developed ultimately to be used in packaging imagry.
Spice pods took a deep look at each aspect of the product and made a new cutting edge tool from organic and edible components.
