26 Nov 2021 --- Researchers have developed jelly-based ice cubes that do not melt, are compostable, antimicrobial and prevent cross-contamination in fresh food packaging. The inventors are touting the solution’s “revolutionary” potential in preventing food and water waste, reducing carbon emissions and controlling the spread of pathogens. The researchers filed a patent for the design and concept in July based on studies from the University of California, Davis, US. The United States Department of Agriculture’s National Institute of Food and Agriculture awarded a US$485,000 grant for the research, and proof-of-concept work began in January 2020.
