FOOD TECH - The story of popping pearls in your mouth
Other manufacturers have created popping pearls inside food and drink products using a technology called spherification, but it’s never been successfully industrialised. Spherification is the culinary process of shaping a liquid into spheres, which visually and texturally resemble artificial caviar or small pearls. The technique was originally discovered by Unilever in the 1950s and brought into UK modern cooking by Heston Blumenthal. But the resulting ‘popping pearls’ only last for two or three days.
This charismatic business owner wanted to develop the spherification process further, to allow it to last in another liquid for at least nine months without the use of preservatives. He officially launched his vitamin rich popping pearls drink in 2014 and has since won many innovation awards.