Nestle is searching for the perfect bubble, and they might start looking for it in space. According an article in Mother Nature News titled, “European Space Agency and Nestle study bubbles in zero gravity,” bubbles added to foods, like coffee and mousse, to make them taste better don’t hold up well under gravity. So members of the company took a ride on one of the European Space Agency’s weightless flights during which an airplane flies parabolas in an attempt to mimic a zero-G environment for 20 seconds at a time. Nestle’s next stop for bubble testing will be on the International Space Station.
If their tests work out, the company might discover new ways to improve both the taste of food and its shelf life by conducting some of the manufacturing process under weightless conditions. We’re not adding a course on appraising machinery in a weightless environment to our CMEA training courses just yet, but it’ll be interesting to see where this experiment goes.
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By: NEBB Institute
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