Coming soon “banh mi spring rolls” in the form of sticky tape

Edible tape, easy to manipulate and process, will help the dish not to be spilled.

It’s Tastee Tape, developed by students at the Whiting School of Engineering (WSC) at Johns Hopkins University in Baltimore, USA. Tastee Tape was born from the inspiration of the group’s experience when eating at a restaurant, it helps to tightly wrap the filling when rolling, limiting spillage when frying or processing.

Tastee Tape has a transparent structure, consisting of a “scaffold” of food fibers and an organic binder, so when rolled, it helps to keep the filling inside, does not drop and is suitable for all foods, including European and international dishes. Asia.

Tastee Tape’s ingredients and bonding have enough tensile strength to hold the full roll inside, safe to fry in a high-heat pan. Although the recipe of Tastee Tape has not been disclosed yet, according to the research team, all ingredients are safe to eat, including food and permitted additives.

Tastee Tape is rectangular, 5cm long and 1.3cm wide with wax paper attached. “Tastee Tape is the product of a launch contest called Design Day launched by JHT to help engineering students unleash their innovations to create lasting and positive benefits for life”, Ed Schlesinger, WSC Principal, speaking to the press during the product demonstration ceremony.