A new coating material for food packaging could keep sodas fizzy, chips crispy and military rations more edible, scientists say. It’s made of a thin film of nanoscale bits of clay, the same kind used to make bricks, mixed with polymers. When viewed under an electron microscope, the film looks like bricks and mortar, according to its creator.
It seems like we get everything from automated vending kiosks these days, from cash to DVDs to postal service to gasoline. The French have simply taken the next logical step. Putting a modern (and greener) spin on an old way of doing business, a French vendor has begun selling wine by volume from 500- and 1,000-liter vending pumps in French supermarkets. All customers need is a container.
While M&Ms have famously claimed that a thin candy shell ensures they melt in your mouth rather than your hand, the same can’t be said for chocolate bars, which seem to melt easily within their own packaging. But if Kraft Foods gets its way, the soft, melted candy bar will soon be a distant memory. The company is actively searching for high-tech packaging that will prevent chocolate bars from melting even at temperatures up to 104 degrees.