A group of London-based industrial designers have created an edible water bottle using algae and a technique popularised by El Bulli chef Ferran Adria. The Ooho, created by Rodrigo Garcia Gonzalez, Pierre Paslier and Guillaume Couche holds water inside a transparent membrane that can be made in a variety of different sizes. The edible balloon is made using a technique called spherification, …

The Sustainable Expanding Bowl consists of a cellulose vessel containing freeze-dried food. Adding boiling water not only cooks the food inside, but also causes the packaging to expand and open into a bowl. Thank you Sweden-based designers Hannah Billqvist and Anna Glansén of Tomorrow Machine. They launched a project in 2012 entitled This Too Shall Pass that features …