This article was taken from the October 2011 issue of Wired magazine. Be the first to read Wired's articles in print before they're posted online, and get your hands on loads of additional content by subscribing online.
All too often, dinner parties are no great shakes -- so how to serve up a memorable spread? Terry Willard plunks for sea pansies.
His company Biolume synthesises Renilla luciferase, the protein responsible for the sea creatures' spontaneous glowing. Biolume puts it into products such as lollipops (pictured), cake icing and sparkling drinks. "Candy provides a natural encapsulation," explains Willard, who is 61 and based in North Carolina. When the sweet comes into contact with salival oxygen, the luciferase is activated at the lollipop's surface.
Biolume is developing more efficient bioluminescence using other marine sources, such as jellyfish. The company currently supplies its products for research purposes to gastronomes who can feed back information about their experiences.
The culinary performance artists Bompas & Parr ( Wired 09.10) are two such recipients. They give it glowing reviews.
This article was originally published by WIRED UK
