Wonka’s gum could become a reality

Tomato soup, roast beef and blueberry pie – Willy Wonka’s three course meal chewing gum could be made a reality thanks to scientists from the Institute of Food Research in Norwich.

Researchers have developed a way to capture different flavours inside microscopic capsules which can be designed to release the flavours at different times.

“Wonka’s fantasy concoction has been nothing but a dream for millions of kids across the world,” said Professor Dave Hart, “But science and technology is changing the future of food and these nanoparticles may hold the answer to creating a three course gourmet gum.”

The nanoparticles have been pioneered by Professor Tony Dinsmore from the University of Massachusetts. He developed a technique that allows molecules of particular flavours, vitamins and living cells to be captured inside the capsules before they can be incorporated into ingredients for food. The capsules produce an oily shell around the molecules, preventing them from mixing with other ingredients.

“Tiny nanostructures within the gum would contain each of the different flavours,” said Hart, “These would be broken up and releases upon contact with saliva or after a certain amount of chewing – providing a sequential taste explosion as you chew harder.”

It is possible that some of the capsules could be filled with flavouring tomato soup that would break open on contact with saliva, while tougher capsules that break open as the gum is chewed would contain the flavour for roast beef. The blueberry pie could be packaged in capsules that require vigorous chewing to burst.

The microcapsules were originally developed to provide a way of delivering drug to specific parts of the digestive system and colon. Professor Hart is working with the National Science and Engineering Competition to develop the microcapsules to contain flavours and develop Wonka’s gum.