Called Wikipearl, the wrapping is held together by calcium ions and can include particles of chocolate, nuts and seeds. The idea came out of a conversation Edwards, professor of biomedical engineering at Harvard, had with a sculptor about the concept of tensegrity.

“It’s a really interesting property and relevant in terms of rethinking our packaging,” he says. “Suddenly packaging becomes part of the culinary experience.” Wikipearl ice cream and yoghurt were launched in selected Paris stores last June.