food packaging, sustainable material, environment


Wyss Institution at Harvard University

Boston, US

WikiCells are novel edible forms for eating and drinking transportable foods and drinks without plastic. Useful as foods and drinks for restaurants, homes, and offices, for delivery to and purchase in stores, and for production and delivery to places in the world where the recycling and disposal of plastic produces a major human and environmental hazard–WikiCells emerged out of an idea funded initially by the Wyss Institute in David Edwards ES20 class (specifically realized in the design of the recently commercial CellBag), and, later, a design exhibition at Le Laboratoire in Paris with French designer Francois Azambourg and Wyss Institute Founding Director Don Ingber. From the early inspiration of the biological cell, the technology has since evolved as a food product technology within LaboGroup, the commercial incubator of ArtScience Labs, with initial commercial sales and development in the FoodLab. WikiCells consist of a natural food membrane held together by electrostatic forces and containing a liquid, emulsion, foam, or solid food substance possibly within an edible or biodegradable shell. They can be produced by consumers with a WikiCell Machine in a practically inexhaustible variety of membranes and forms and with a wide range of food and drinks. WikiCells use special membrane technology that permits the fabrication of thin delicious membranes with significant water diffusional resistance and adjoined shells that allow for stability of the WikiCells over long periods of time.

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