Newest technological dream come true: Willy Wonka’s chewing gum

“Scientists at Harvard University, led by Professor Tony Dinsmore, have been working on nanostructures called colloidosomes, which can be used to capture ingredients.

“Their findings could be a step towards developing this gum.”

He proposed that each flavour would be released according to how much chewing had gone on, allowing the sequencing of the flavours.

He added: “The tomato soup capsule would break on contact with saliva, followed by roast beef and blueberry pie in stronger structures providing a sequential taste explosion as you chew harder.”