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.

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“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.”

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