Scientists have created ultra-thin fibers from white flour and formic acid, setting a new record for the world’s thinnest pasta. These starchy nanofibers average just 372 nanometers in diameter, thinner than a human hair and breaking previous size benchmarks.
The breakthrough demonstrates the versatility of starch, a common food ingredient, in forming incredibly fine fibers. The process combines culinary and scientific techniques, transforming flour into a material that merges food science with nanotechnology.
Applications for these fibers extend beyond novelty. Their ultra-thin structure makes them ideal for medical uses, like drug delivery systems, or for biodegradable materials in packaging, reducing reliance on plastics.
This achievement highlights how everyday ingredients, like flour, can have transformative potential when paired with innovative approaches. It also opens doors to rethinking starch as a building block in sustainable materials.
While the fibers are unlikely to appear on dinner plates, they symbolize the intersection of food science and advanced technology, offering both environmental and industrial benefits.