'Fizzy Fruit' still some way off

Looking for backers - logo of Dr Kaufman's Fizzyfruit Inc.

UK consumers may get the chance to buy a small kitchen appliance which can inject carbon dioxide into fresh fruit, turning it into "fizzy fruit" which tickles the taste-buds as it is eaten.

But, contrary to newspaper reports this week, the invention will not be available for a while yet.

And suggestions that "fizzy fruit" will soon be available on supermarket shelves are even wider of the mark.

Eventually we will make FizzyFruit available at restaurants, sporting events, and even school lunch programs. The possibilities are endless.

Dr Galen Kaufman

The invention is the brainchild of University of Texas neurobiologist Dr Galen Kaufman who is developing a kitchen worktop fruit carbonating machine in conjunction with the Food Innovation Centre at the University of Oregon, USA.

"The first step will be making a machine that will make fruit fizzy in the home. Supermarket distribution is still some way off," he says.

"The Centre for Food Innovation is working on the exact engineering parameters and that research will take several months yet.

"The product is feasible, but I have no capital yet and it will take time to get into product and build up stocks."

The system works by forcing carbon dioxide into chilled soft fruits. The gas is then released as it warms up in the mouth, creating a tingling sensation and intensifying flavour.

As in soft drinks and sparkling wine, the release of the gas actually creates a slightly painful sensation which, in turn, sends taste buds into overdrive.

I've tasted the future, and, boy, is it tasty!

Chief food critic, Houston Chronicle, Texas

Dr Kaufman claims he came across the idea of carbonating fruit by accident.

The discovery that carbon dioxide would dissolve almost as easily in fruit as in water led to his invention of the "fizzy box", a Plexiglass chamber pumped full of pressurised gas.

So far Dr Kaufman has carbonated apples, pears, strawberries, peaches, nectarines and watermelons. He says that any fruit which is 80% water can be carbonated.

He believes there are longer term prospects for distribution of tinned or frozen "fizzy fruit". No other form of packaging would be able to contain the gas.

Other food companies are meanwhile also reportedly producing prototype lines of carbonated milk, yoghurt and even cereals.

But the technique will probably never be applied to bananas.

They immediately explode if injected with gas.