Ooho, a new edible water ball design, could mark the end of plastic bottles and change the world.

Three London-based industrial design students have developed a water container that is cheap, hygienic, strong and edible.

Rodrigo García González along with his fellow students Pierre Paslier and Guillaume Couchethe have made Ohoo, the jelly-like and tasteless bottle, making use of a technique called spherification. The technique was first used in 1946 and is still used in making fake caviar and bubble-tea pearls. Ooho consists of a gelatinous membrane layer, and is made using brown algae and calcium chloride.

The design could drastically decrease the global annual 2.5 million tonnes of plastic waste, and reduce environmental pollution overall.