A team from the University of California has invented a new type of ice called “Jelly Ice,” a soft aqueous gel that is fully reusable and biodegradable. This innovation could transform the future of cold storage for foods such as meat and fish. Composed of 90% water, this gelatin-like ice freezes and melts without turning completely into liquid water, reducing bacterial growth and disease transmission. Unlike traditional ice, it can be cleaned and reused multiple times. The idea stemmed from health concerns about melted ice used in seafood cooling, inspired by frozen tofu which retains water during freezing and releases it innovatively upon melting. According to researcher Jia Han Zou, “Jelly Ice” still needs to pass corporate testing for mass production but offers great potential with various shapes and full biodegradability.

This innovation changes the concept of traditional ice from a solid to an innovative gel that keeps food cooler more safely and sustainably.