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Researchers at the University of California, Davis, have developed a new type of cooling cube that could revolutionize how food is kept cold and shipped fresh without relying on ice or traditional cooling packs.
The jelly ice cubes offer an alternative to traditional ice and could potentially reduce water consumption and environmental impact. They also offer stable temperatures to reduce food spoilage and could be ideal for meal prep companies, shipping businesses and food producers who need to keep items cold.

ucdavis.edu/food/news/uc-davis-jelly-ice-cube-doesnt-melt