Shape Shifting Noodles 2D to 3D: Just Add Water!
Wondering how texture analysis can benefit your team?
MIT’s Tangible Media Group has developed an edible flat film made of gelatin and starch transforms into three-dimensional structures when exposed to water.
The film transforms into familiar pasta shapes such as macaroni and rotini. It can also form other interesting forms such as flowers, cannoli, and spaghetti that divide into smaller noodles. Congratulations to Wen Wang and Lining Yao of MIT for creating a really neat product concept!
Watch this fascinating video to see these shape shifting noodles in action: