“Scientists at Harvard University, led by Professor Tony Dinsmore, have been working on nanostructures called colloidosomes, which can be used to capture ingredients.
Advertisement
“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.”
Join the conversation as a VIP Member