Read the full story at Food Business News.
Technology transfer company Yissum announced that researchers at the Hebrew University of Jerusalem have developed a technique to transform dried pasta sheets into traditional, bulkier pasta shapes when placed in boiling water. The team, led by professor Eran Sharon and Ido Levin of the Racah Institute of Physics, faculty of science, is pursuing commercialization of this manufacturing technique, which could reduce packaging and in turn carbon dioxide emissions for producers.
For a deeper dive into the science behind the product, see Morphing Pasta and Beyond.
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