Over eight weeks, 10 London restaurants and takeaways have trialled edible ketchup sachets. Around 40,000 biodegradable Ooho! packets, made from seaweed, were offered to customers across the capital.
It’s another sign of the significant progress made by founder Pierre-Yves Paslier, a former L’Oreal engineer who created Skipping Rocks Lab after witnessing first hand the huge amounts of plastic waste generated by big companies. Their first edible packaging project, Ooho!, was a seaweed pod filled with filtered water, which they sold at running events as an alternative to runners drinking from plastic bottles. They have also taken ginger and fruit juice shots to Selfridges, the department store, and sold the product at UK music festivals as edible alcohol shots, including espresso martini and tequila sunrise.
Sunny Chhina, 38, was the first restaurant owner to trial the sauce sachets in his flagship Fat Pizza store. In an interview with the Evening Standard, he said: “They feel and look different to normal sachets, which spend a lot of time and investment in how they look and are quite polished. But once you get past that, and realise it works.”
We look forward to covering Skipping Rocks Lab’s progress further.