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Reasons
One of the most uncomfortable truths for the environmentally conscious diner is that too much food is wasted. Food is marketed in too many packaging, and in most cases, packaging lasts for years.

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step 2
Then, by pushing the ball into another solution made of brown seaweed extract, the ice is encapsulated in a second membrane. This reinforces the structure and thickens the mold. By manipulating water as a solid during encapsulation, algae and calcium are kept inside the membrane and out of the water.

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the process is easy and it only consists of two steps. step 1 By immersing a frozen ball of water in a calcium chloride solution, a gelatinous layer forms on the outside of the liquid.

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The packaging is simple, cheap, resistant, hygienic, biodegradable and even edible.

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Of course, the containers made of algae, are friendly to the environment, the algae being can satisfy much of the demand of people

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It is made from brown algae and calcium chloride in specific proportions in order to generate a gelatin.

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This packing technique will reduce the use of polymers derived from petroloeo like PET

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This technique is very useful due to the fact that water transport is easier and more comfortable compared to a bottle that is larger

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Spherification is a very old technique for the preparation of certain dishes in which you want to imitate a shape, and texture, very similar to fish eggs.

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It is an edible membrane of algae created from the culinary technique of spherification,