MIT develops pasta that morphs
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In what’s being called the origami of food, a team from MIT’s Tangible Media Group have formulated a new kind of pasta that could make huge savings on transport costs. Made from a combination of gelatin and starch, the flat 2D shapes instantly transform into 3D objects when put into water. This could save a fortune on both shipping and packaging costs. The concept called Transformative Appetite has been developed within a research project funded by MIT Media Lab and startup accelerator Food + Future.
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