A ‘Water Bottle’ You Can Eat?

Have you ever attended a large event and noticed the mounds of trash left on the ground once the crowds have departed? Chip bags, hot dog wrappers, napkins, soda cans and water bottles are a few things that are sometimes tossed on the ground during football games, concerts or marathons. Luckily, Skipping Rocks Lab, based in London, may have a solution for at least one aspect of waste. To put it simply, they have created an edible water bottle, called Ooho.

According to Skipping Rocks Lab, “the aim of Ooho is to provide the convenience of plastic bottles while limiting the environmental impact.” The outer layer is tasteless and made from 100 percent plants and seaweed. Ooho is made by dipping a block of ice into calcium chloride and brown algae. The result is a membrane formed around the ice.

There are a variety of benefits to an edible water bottle. For instance, Ooho has a double-layer membrane to ensure cleanliness. When removed, the outer layer is biodegradable in 4-6 weeks, just like fruit. Its price tag is also less than plastic. And for those who aren’t a fan of plain old water, Ooho can also encapsulate soft drinks and flavored water (as if Ooho wasn’t already fascinating enough.) According to Daily Mail, Skipping Rock Lab hopes to have Ooho on sale within a year; and plans to continue creating innovating packaging, such as plates and cups, from natural materials.

However, like any product, Ooho has presented challenges. For one, the shelf life of Ooho is only several days. In addition, it cannot be refilled and each “bottle” is small compared to standard 16.9 ounce water bottles. These are all limitations the team at Skipping Rocks Lab is working to resolve.

Some have compared Ooho to water balloons, while others say the blobs look similar to breast implants. One thing is for sure – no matter what you choose to compare Ooho too, Skipping Rocks Lab has started the important conversation about the future of product packaging and the way we use products each and every day.

  • Photo credit: Skipping Rocks Lab