Edible Spoon Company Makes Advances in Environmentally Sustainable Cutlery

Contributor
Scientist Narayana Peesapaty creates edible spoons made from sorghum
Edible Spoon

Bakeys

Bakeys edible spoons provide an alternative to disposable plastic cutlery.

Narayana Peesapaty, 50, was a scientist and researcher in India for 18 years before he quit his job and started Bakeys, a company that creates edible cutlery as a “healthy, nutritious, and eco-friendly alternative” to disposable plastic cutlery.

Working in the science field, Peesapaty found it upsetting when his colleagues would make world-changing discoveries, only to say it wasn’t their job to make use of them, he told The Wall Street Journal. He made his own discovery when he was served roti, a flatbread made from sorghum, a gluten-free, nutrient-rich grain. As the roti cooled, it also hardened and was used as a tool to scoop up curry and lentils. With this inspiration, Peesapaty started Bakeys, and it took him more than a year to perfect the dough for his own edible spoon.

Using edible cutlery solves two issues: It eliminates the body’s exposure to the harmful chemical in plastic cutlery, and it puts a stop to the buildup of plastic garbage.

The spoons made of rice, wheat, water, and sorghum come in three flavors: plain, sweet, and savory. The sweet spoons contain a little sugar, and the savory spoons contain rock salt, black pepper, cumin seed and ajwain (an herb also known as carom). In addition to edible spoons, Peesapaty hopes to expand his line of edible cutlery to chopsticks, salad bowls, and straws, he told The Wall Street Journal.

When describing the taste of the spoons, Peesapaty said they tasted like a dry cracker since there are no added fats, but they complement your meal without overpowering any flavor, he told The Guardian.

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Due to a recent influx in orders, Bakeys is not currently taking orders but should be accepting new orders by December.