Indian Develops Edible Cutlery – Made From Millets, It’s Not Just Tantalizingly Spicy But Nutritious And Eco-Friendly Too

An Indian has developed edible cutlery. While such innovations have happened in the past, the developer has imparted quite a few tantalizing qualities within the humble spoon and fork, which will persuade you to not just eat them, but relish them as well. That’s because the creator of Bakey’s Foods has infused many of the ingredients that has made Indian culinary preparations famous around the world.

Established in 2010 in Hyderabad, one of the fastest growing Information Technology (IT) hubs of the country, Bakey’s Food Pvt. Ltd. is aiming to disrupt the disposable cutlery market that is currently dominated by plastics, which needless to say, is one of the chief components that’s causing pollution, reported NDTV Food. The brainchild of Narayana Peesapaty, a former researcher, the edible cutlery is not just disposable, but completely edible. Incidentally, there are quite a few products in circulation today that offer the same benefits. However, Bakey’s edible spoon, forks, sporks, and even chopsticks, extend the convenience with multiple benefits, including taste, nutrition and shelf-life.

The edible cutlery offered by the Indian company is devoid of any coating. The creator promises that the entire spoon or fork can be devoured along with whatever food is being consumed. Interestingly, the cutlery doesn’t even contain preservatives, usually added to foods in order to ensure a long shelf-life. The products are dried and hardened by baking them at high temperature, in-line ovens, which significantly removes the water content within the raw materials that go into making the edible cutlery.

By minimizing the moisture and hardening the products, the edible cutlery made by Bakey’s has a promised shelf-life of about three years. In simple words, these products can easily compete with plastic-based cutlery by matching or even exceeding the advantages. Even if the cutlery can be consumed, it won’t disintegrate in the middle of the meal. The creator assures the spoons are sturdy enough to be used to stir hot soups, tea, and coffee for at least 20 minutes, reported Your Story. Any liquid preparation can be eaten with the same ease offered by plastic-based cutlery.

All the products are produced using a healthy combination of millets, rice, and wheat. The choice of ingredients, too, is of particular significance, shared Peesapaty. The ingredients are healthy and nutritious. Eating the cutlery will not just be harmless, but in fact, will be beneficial. The edible cutlery is eco-friendly, assured Peesapaty. Another advantage he suggested was that millets improve digestion. Additionally, producing them is good for the environment, since they consume a lot less resources as compared to rice. However, owing to the popularity of rice, forests are being mercilessly chopped down to make way for agriculture.

Peesapaty added that the edible cutlery is fully bio-degradable and will in fact be beneficial to ecology if discarded. The product completely dissolves in the earth within a week, as compared to plastics that continue to pollute. However, he strongly urges the end-user to consume his products after the meal is finished. He assures that the decision to eat his creations won’t be regretted. That’s because the edible cutlery is prepared with the addition of multiple herbs and spices that are conducive to the culinary preparations that are being eaten.

Ingredients like sugar, ginger, cinnamon, garlic, celery, black pepper, rock salt, cumin, mint, and even vegetables like carrots and beetroot, ensure the edible cutlery is a culinary preparation in itself. Eaters are urged to bite into the spoon to release the spices, which will extend the taste of whatever’s being eaten. Besides the meal, the spoon itself can be considered as a nutritious millet-based bread.

The founder and CEO of Bakey’s, started the factory that made edible cutlery by mortgaging the only asset he had, which was his house. Failing to find the technology to make his edible cutlery, the former researcher indigenously developed the same. He is aware that the insanely cheap plastic will continue to pose a formidable challenge in the adoption of his edible cutlery. However, by substantially scaling up production and convincing restaurants to switch to his edible cutlery, he is confident in competing with plastic-based cutlery.

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