Jelly ice: a sustainable alternative to melting ice
Credits: University of California
August 18, 2025 – Researchers at the University of California, Davis, have developed a new cooling material that doesn’t melt into puddles: jelly ice. Made of 90 percent water, the material is reusable and fully compostable.
Produced from gelatin, jelly ice does not leak when it thaws. This makes it especially useful for food supply chains and medical transport.
The team designed a one-step process that allows the material to be frozen and thawed repeatedly without losing its cooling capacity. It can also be molded into different shapes and, once composted, was even shown to improve tomato plant growth.
Because jelly ice contains no synthetic polymers, it does not generate microplastics. While the first focus is food preservation, researchers also see potential in medical logistics, biotechnology, and in regions with limited water for traditional ice. Licenses for the technology have already been granted, but further development and testing are needed before consumers will see jelly ice on the market.
