commercialization

The team, led by professor Eran Sharon and Ido Levin of the Racah Institute of Physics, faculty of science, is pursuing commercialization of this manufacturing technique, which could reduce packaging and in turn carbon dioxide emissions for producers.

“Our shape-shifting pasta technology has the potential to transform the manufacturing, transportation and storage process,” Mr. Sharon said. “The potential of this technology is immense, and I look forward to seeing it outside of the lab ‘wowing’ consumers and providing a positive impact to consumer and business alike.”

The analyses carried out by the Waste Watcher International Observatory revealed that food waste was still a relevant issue in 2020, although it did drop progressively. It is estimated that approximated 27 kg of food per person currently go to waste, i.e. almost 12% less than during the previous year. What is more, the analyses carried out in collaboration with Conai have shown that consumers choose packaging to waste less.