Designers have invented an edible water bottle that uses algae and a process borrowed from the molecular gastronomy industry. The holy grail of the bottled water industry - this prototype titled The Ooho has been created by Rodrigo Garcia Gonzalez, Pierre Paslier and Guillaume Couche. It works by holding water inside a transparent membrane that can be made in different sizes.
The technique itself is not new and was infact first developed by scientists in 1946 but was popularised again when El Bulli chef Ferran Adria used it for his unique recipes. Called spherification its a method of shaping liquids into spheres.
The flexible skin around the water is edible and made up of a combination of calcium chloride and brown algae and according to the designers is resistant, hygienic and biodegradable.