Edible Cutlery Essay

In the eco-friendly world, it will no longer be enough to eat your meal before getting dessert; you will have to eat your plate before you get dessert. In fact, your plate may even be dessert. In a brilliant moment of inspiration, Universite de Montreal industrial design professor Diane Bisson saw a vision of a world in which food product waste was drastically reduced and even recycling, as we know it, would carry a lesser burden. Edible plates and containers. The perfect and thorough recycling method. Ms. Bisson stewed her ideas for 10 years until she finally applied and won a research grant allowing her to work with dieticians and chefs to create recipes for plates made without without preservatives, artificial colours or sugar. Their creations are beautiful, spanning all the colours of the spectrum with carved designs of varying thicknesses. Recipes are primarily vegetable-based, so the plates and containers are nutritious. Two hundred of her 400 edible prototypes were prepared for Ms. Bisson’s new book launch at commissaries design gallery in Montreal. They were very tasty, according to gallery owner Pierre Laramee. The book, Edible: The Food as Material will be available in late January. I’ll let you know in the comment section below where it’s being sold. It will have many recipes for edible containers that you can prepare at home. Many of the edible plates made for the book launch were made to blend with the foods they hold, both visually and taste-wise, like a carob plate made to serve sweets. Others included beets or poppy seeds as a base. â€Å"Her ambition is really to try out as many shapes and as many gastronomic food combinations as possible so that we can get into many different markets. She could see a lot of different venues. Just a few of those venues would be shopping mall food stands, hospitals, and catered food services. Next project for Ms. Bisson is to work with a caterer to come up with a five course meal with accompanying edible plates and cutlery. Also, she will have to figure out how to preserve her edible plates without common preservatives, as her current container prototypes are drying up after awhile. Edible plates, containers, cutlery. Think of how they could tastefully change our world. However, the problem with edible plates, and indeed any edible containers, is that in order to be hygienic, they need to be protected by some other packaging that is NOT meant to be eated. Hence, what we need is re-usable packaging. A sealed container protecting the sterile contents inside, from the contaminating world outside, which can be reused many times. An Indian entrepreneur manufactures delicious edible cutlery forks, knives and spoons that can all be eaten up post-meal Even as global warming turns up the heat on the world stage, entrepreneur Narayana Peesapaty, 44, may have found the perfect answer to the mountains of disposable plastic cutlery choking the world: he makes them edible. In other words, after people have eaten their curry and rice, they can now chew and swallow the spoon. The Hyderabad-based entrepreneur’s company – B. K.  Environmental Innovations Private Limited – manufactures eco-friendly forks, knives, spoons and chopsticks in delicious flavours of vanilla, strawberry and pineapple. And all can be gobbled up after the meal. The outfit is part of the New Ventures Global initiative to encourage environment-friendly business ideas in developing countries. Peesapaty, a former scientist at the Institute for International Crop Research Institute for Semi-Arid Tropics (ICRISAT), is already supplying his product to a raft of hotels, sweet shops and organised retailers in the city. Samples have also been sent to corporate caterers, schools and housewives. It took the scientist another two years to give commercial shape to his idea. I began by checking out the suitability of various cereal flours – wheat, rice and sorghum (jowar) as base for edible cutlery,† he says. Finally, he zeroed in on sorghum. Jowar has traditionally been an important source of nutrients such as folic acid and fiber, yet the domestic consumption of this crop has recently decreased and been replaced by starch-laden rice. B. K. Innovations is thus helping to revitalize the popularity of jowar with consumers, especially since those with diabetes have shown an interest in consuming edible cutlery as a nutritious snack. Vegetable pulp – spinach, beetroot and carrot – were used to add colour and nutritive value to the cutlery. Spinach gave it a green shade, beetroot red and carrots brought out a yellow hue. In 2006, the entrepreneur applied for a process patent for producing edible cutlery. The entrepreneur’s entire production line – comprising blenders, slicers, dyes and an oven – had to be designed and calibrated to ensure that the spoons retained their hardness while not losing out on their taste and nutritive value. BK offers spoons in three flavours and has also expanded its production to edible sandwich wrappers and edible chopsticks. Large-scale domestic buyers have already shown initial interest, and BK Environmental Innovations hopes to eventually enter the international market. Requests from international sellers have come from various countries including Singapore, New Zealand, and Canada. With Japan and China’s growing demand for chopsticks and the decreasing availability of resources, an environmental movement has grown to search for better options. Narayana expects edible chopstick to be a popular alternative to disposable chopsticks. Peesapaty feels there’s a great future ahead for his edible chopsticks which will give stiff competition to the disposable ones. In fact, he aims to corner a portion of the global disposable chopsticks market, which sees sales of around 24 billion units per annum in Japan and 35 billion units in China. However, the innovator’s path has not been without challenges. When he wasn’t getting investors for his dream project, Peesapaty says he had to sell his flat for Rs 35 lakh (about US$ 100,000) three years ago. He then moved to a rented house with his wife and young daughter. In other words, of the Rs 50 lakh Peesapaty has invested in the venture so far, 70% of the funds have come from his own pocket.