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Packaged in itself. Like a banana.

Packaging for the liquid sauces that works just like a candy - hard outside - soft inside.

Photo of Irina Ankudinova
22 14

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''Like a banana'' is a fantastic sauce packaging mimicking the fruit peel.

Outside shell is made out of sauce itself. The sauce is heated and dehydrated and shaped to form the shell. Bonding agent like starch or agar can be added depending on the sauce. The result is an edible, compostable and biodegradable packaging. The inside is the sauce.

Two delivery models:

1. Dehydrated shells produced in batches and sold to the food outlets. Shells can be made in various shapes. The automatic dispenser fills the shell and serves the consumer when required. Filling packaging with liquid sauce at the point of sale can guarantee that packaging will last till the moment of consumption. The shell can be then eaten or discarded. Requesting sauce from the machine also make people stop and think if they need a sauce at all.

2. On the spot manufacturing and dispensing.

- The dispenser with dehydrating element located in the food outlet itself. The mould is filled with sauce, heated and dehydrated to form the shell. Bonding agent added if required.

- the shell filled with sauce and served

This model allows food business to experiment and have their signature sauces packed on site.


Delivery of the sauce in the edible packaging is attractive to consumers who are concern about the health impact of plastic packaging and parents of small children and no doubt to people who care for the environment.

''Like a banana'' also gives business to have more control on quality of the sauce they serve. Businesses would be able to choose what sauce to buy in bulk not being restricted by the options already packed. Buying in bulk is cheaper what will provide additional initiative.


''Like a banana'' the future of a guilt- free take -away.


During refinement stage 'Packaged in Itself' concept has grown from the Baby Idea consisting of concept and a few sketches to the Prototype and reached User Testing Stage.

Idea Title

Like a banana - packed in itself.

Company / Organization Name

Green Rhino

Where are you / your team located?

Cambridge, UK

How does this Idea redesign unrecyclable small format plastic items that often end up as waste?

Eliminate small plastic sachet for the liquid consumer products. Instead of the plastic sachet liquid products such as sauces, jam, salad dressings, hygiene products packed in the shell of dehydrated itself.

Which use cases does your Idea apply to?

Case 1 - small sachet for the liquid product.

In what geographical context or area does your Idea plan to operate / solve?

Worldwide.

How do you envision scaling up your Idea?

Food outlets where sauces are part of the deal - Fast food cafes, salad bars, sushi shops, food courts

At what stage of development is your Idea?

  • Research & Early Testing: You are exploring an idea, gathering inspiration and information needed to test it with real users.
  • Prototyping: You have conducted some small tests or experiments with prospective users and will continue developing idea through these tests.

Please describe how becoming a Top Idea and working with the Think Beyond Plastics Accelerator Program will help to accelerate your solution.

Becoming a top idea will help to optimise and explore the possibility of the process to prototype the product and the packaging machine. Collaboration with food technologist, an engineer and fast food specialist will provide necessary resources for the idea to grow and develop. Success is creating a working prototype and trial batch of Ketchup Candies and testing it in the fast food restaurant settings.

Please describe from where your Idea emerged

Candy with liquid filling.

Tell us about your work experience

Waste Management Graduate with experience in environmental art facilitation.

Please describe your legal and organizational structure

Sole Trader

Please describe, in detail, your business model and how you intend to test and iterate this model.

Our business model based on the sale of environmentally friendly sachet alternative to the customers - restaurants serving condiments in the plastic sachet at the moment. We investigated various ways to mitigate the cost and hoping that these measures will allow us to keep Ketchup Candy in the close price brackets to the sachet providing additional values at the same time.

Please explain how your innovation will work within, potentially improve, and provide benefit to the plastics system.

Ketchup Candy is part of biocycle. Material for the shell is biodegradable and edible what eliminates small format plastic from the system. This allows the valuable plastic to be used for other multi- use, recyclable application, for example, in bulk packaging of the Ketchup Candies. Bulk packaging in the dispenser compartment is a waste free circular plastic packaging solution.

Please describe, in depth, how your solution will reduce the overall environmental footprint of packaging.

We believe that our concept 'Packaged in itself' strongest point is the elimination of separate processes for the package production and disposal. Using the product for the packaging save resources on extraction/production of packaging, reduce logistic expenses, and on landfill disposal cost.

Please outline how your design, material, and delivery choices will influence price, and how you intend to address the price increase that may result from this solution.

We investigated various ways to mitigate the cost and hoping that these measures will allow us to keep Ketchup Candy in the close price brackets to the sachet providing additional values at the same time.

Please explain how your solution will impact user behavior, and what design considerations you've included to ensure easy and intuitive interactions with your Idea. 

We designed the product and the process which mimic as much as possible current sachet experience. We collected feedback from 40 respondents who commented positively on the prototype specifying novelty and environmental benefits of the product.

Please describe how you intend to use the prize funding, if selected as a Top Idea. Be specific.

$4,000 - food technologist/chemical engineer $200 - material costs for final prototype $2,000 - manufacturing trial batch $2,000- marketing costs (conference participation, free samples) $1,500 - web-site $300 - miscellanious

This inspired (1)

Simple!

22 comments

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Spam
Photo of Eugene Wen
Team

$1500 for a website seems over the top in this modern day and age with website creators like Wix, BigCommerce, SquareSpace, etc.

Especially as a start-up... valuable seed funding should not be wasted on things like this...

Spam
Photo of Derek
Team

I like the concept of this idea. You mentioned seeing this for restaurants, food courts, salad bars, etc. Could this lead to sanitation issues? One of the benefits to plastic is that it protects sauces from germs, bacteria, etc. that others that come in contact with the package. Would this edible exterior lead to contamination and food safety issues?

Spam
Photo of Xiao Wang
Team

I love your idea!
Your idea is innovating and inspiring me a lot.
By the way, I still have a confusion about the practice part. We all know the sauces are more like a free or cheap stuff in the restaurant. So how do you consider the cost issue?
Thank you and hope you all the best!

Spam
Photo of Rémi bousquet null
Team

Great idea ! Love it.
Really innovative and surprising.
I love the demo video with your kid eating the whole stuff ! :)
Best for future

Spam
Photo of Kumala Susanto
Team

Congratulation Irina, good luck on developing your product! Super!

Spam
Photo of Irina Ankudinova
Team

Thank you OPENIDEO and Ellen Mcarthur Foundation and everyone involved. I am so grateful that Ketchup Candy got the chance to grow and develop and make a change! Very excited to move it forward!

Spam
Photo of Liv
Team

Hi @Irina Ankudinova, this is a great idea for the reduction of plastic waste specific to Ketchup. Could this work for mustard, mayonaise and other sauces? And if so how, given the banana skin analogy?

I could imagine the packaging being could for other single use cases; shampoo, conditioner and body washes in hotels, toothpaste on flights, etc. Do you see the application working across this too and have any thoughts on scaling across products?

Thanks!

Liv

Spam
Photo of Radha
Team

Hi Irina! I really like your idea of the Ketchup candy! I had a concern about how you would transport the candies without them leaking or bursting?

Spam
Photo of Irina Ankudinova
Team

Hi Radha, thank you for your feedback and reasonable concern. This is the challenge for the next stage of product development and we have several options to try such as additives to the shell( we already explore various additives that will allow us to play with shell properties). Another way to address the challenge is the transportation of the candies in a reusable supportive dry medium - we also have several options here to test. And in case none of the transportation models prove feasible we have plan B - transporting the shells and then filling them with the sauce on site. But this is a different story. Do you have any ideas/ suggestions? I am open for collaboration.

Spam
Photo of Lauren Ito
Team

Hi Irina!

We have received your Refinement Phase Submission Questions! Just a friendly reminder that the Phase closes tonight, August 31st at 11:30 p.m. PT. so please update your contribution on the platform before the deadline.

Thank you for all your work this Refinement Phase and for being member of the OpenIDEO Community!

Spam
Photo of Kate Rushton
Team

Hi Irina!

There are 7 days left in the refinement phase.

If there is key information in the comments on your idea submission, I recommend that you move them to the main body of your idea submission before the cut-off time.

I just want to remind you that the deadline to complete the Refinement Questions via the online submission form is August 31 at 11:30 p.m. Pacific Time.

Spam
Photo of Kate Rushton
Team

Hi Irina!

Welcome to refinement!

What is the shelf-life of the dehydrated shell? How would the user experience be to e.g. spread the ketchup on a hamburger? How would this compare cost-wise to conventional sachets?

I look forward to seeing a prototype of your idea.

If you have any questions, feel free to reach out to me by tagging me here (@ followed by my name) or send me an email - krushton@ideo.com

I just want to remind you that the deadline to complete the Refinement Questions via the online submission form is August 31 at 11:30 p.m. Pacific Time.

Spam
Photo of Lauren Ito
Team

Hi Irina Ankudinova great to see you posting multiple ideas on this challenge!

Do you know of any companies taking a similar approach? What resources or partnerships might be helpful for your team to prototype this product and vision?

Excited to learn more!

Spam
Photo of Irina Ankudinova
Team

Hi Lauren thank you for your feedback. I think WikiPearls have a similar and brilliant idea! However it is addressed to other types of products and settings. The prototype would really benefit from the advise from food technologist and an engineer. We would like a feedback from an engineer on what is the best way to create and heat the mold(outer layer) and food technologist feedback on bonding agents and taste interactions. It would be really helpful to have a feedback from someone in a fast food industry - what major barriers they see what we did not identified. Thank you for your help!

Spam
Photo of Lauren Ito
Team

Hi Irina Ankudinova thanks for sharing these insights with our community! I want to flag that the Ideas Phase of the challenge closes TONIGHT at 11:30 p.m. PT--you will not be able to edit your post after the close of this phase.

Please have all additional insights, attachment, photos, etc. integrated into your post by close tonight. Its great to have you in this challenge!

Spam
Photo of Marissa Vettoretti
Team

I can see how you've incorporated biomimicry into this and I think it's amazing. If you could design a way to make the hard substance/ dehydrated product return to its original liquid state with adding water or something similar I think this would be perfect!

Spam
Photo of Irina Ankudinova
Team

Marissa, thank you for your feedback. I think it is possible to return the outer layer back to the liquid state. Actually the concept started with completely freeze - dryed sauce bricks which supposed to be brought back to liquid with addition of water, but I though that consumer does not allways have water. Therefore I moved to the two layer design with dried outer shell and liquid filling. I am interested to know what additional benefits in making dried outer shell liquid again?

Spam
Photo of Marissa Vettoretti
Team

That's really interesting! My logic for turning the shell into liquid would be so that it can reduce waste. I can't imagine the shell actually being eaten, even if it is edible, so unless there is no difference in cost it could be more beneficial to use a generic material for all the packaging because it is not being eaten anyways - the important part is that the shell is biodegradable. If you could find another use for the outer shell beyond packaging it would make it much more enticing for users. I do see why you've chosen the design you have though and I think it's great!

Spam
Photo of Irina Ankudinova
Team

Marissa, I see the benefit of using the same material on site rather than generic one. Making it on demand on site means less transportation of the packaged product, less consumption ( it was shown that when consumers asked if they need sauce they often opt out ). It also serve the taste interaction problem - when product packed in itself it won't affect the taste. I will think of other use of the shells however I can see people eating them - it tastes just as a sauce itself slightly crispy/ chewy and as it served in store it haven't been in contact with environment ( so hygiene is not a concern).

Spam
Photo of Troy Gardner
Team

clever, would need some food engineering to ensure that the agar/gelatine etc don't impact flavor or texture too much. I tried this with coffee once (gelatine cubes) and most found it unpalettable as coffee.

Spam
Photo of Irina Ankudinova
Team

Troy thank you for your feedback. Ideally no bonding agent will be needed - as sauces usually starchy or sugary what can do the job. The next step to try is agar - what is basically tasteless ( see my other idea -Ikura) and if there is a need to use it - it is only used for the outer shell and as sauce served into the shell just before the consumption I hope there is not enough time for the bonding agent to affect the taste. But this is the thing that definitely needs testing and food engineering. By the way coffee agar jelly tastes good, never tried the gelatine so.http://www.youtoocancook.net/2015/01/coffee-jelly-using-agar-agar-agar-agar.html#.WXiCgHBuarU

Spam
Photo of OpenIDEO
Team

Hi Irina,

Excited to see you joining this challenge. We noticed your post is currently unpublished. Was this your intention? We'd love to have it be included in the challenge. You can publish it by hitting the "Publish" button at the top of your post. You can also update your post by clicking on the "Edit Contribution" on top.

We're looking forward to seeing your contribution in this challenge.