The Agar Bowls explore the concept of simple, geometric, and moldable edible containers, as well as the functional potential of soluble vessels. Made from agar agar, the cylindrical bowls are primarily intended for salads and other cold preparations. The thermo-reversible gel structure of agar agar enables these containers to withstand warm liquid foods, including soups. Agar forms a stable gel at relatively low concentrations, maintaining structural integrity at elevated temperatures while dissolving only when exposed to very hot water. This dual behavior positions agar as a rare food-grade material capable of temporarily containing warm liquids before fully returning to a soluble state.

Derived from red algae and widely used in Asian culinary traditions, agar agar has been more recently introduced into Western food practices, largely through experimental and molecular gastronomy. From a material perspective, its appeal lies in its predictable gelation, thermal stability, low cost, and compatibility with a wide range of aqueous solutions. As a plant-based, biodegradable, and fully edible material, agar agar constitutes a viable substrate for producing edible containers that eliminate packaging waste at the point of use, aligning food consumption with principles of material reduction and circularity. The Jelly Bowls are fabricated by combining agar agar with vinaigrettes and fruit- or herb-based juices—such as basil vinaigrette, or apple and coriander infusions—allowing flavor, color, and structural performance to be co-designed. These formulations support multiple use scenarios, ranging from cold dishes to warm liquid applications.

Part of the Taste No Waste Project

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Collaboration: ITHQ Research and Expertise Center (Institut du tourisme et d’hôtellerie du Québec)

Images: Bob Beck