MIT's Researchers have created pasta shapes that go from two dimensional to three dimensional when dunked in water. It is known as programmable pasta . It naturally expands upon absorbing water, giving the researchers a way to manipulate the food stuff. The main benefit of the invention would be to save money on food shipping costs. By having food that stores flat instead of in its individual curls, for instance distributors could store and fit a greater amount of the food into the same space.Researchers were operating largely with a definite bacteria which will transform its shape, shrinking and expanding in response to water. That very same bacteria is used to form a typical Japanese dish referred to as natto.
