Limited use because it only works on straight pasta. The majority of pasta is not straight (penne, rigatoni, fusilli, macaroni, etc..) and thus you still need to measure it properly in some way.
It's actually more ingenious for spaghetti, because for fusilli/etc, you can just put scales on the packaging.
Say that you divide 500 grams in 6 servings (84ish grams each), you only need to print 4 lines on the package. You can do it either externally if the packaging is transparent, or you can even do it internally if it's not (like a carton Barilla box).
All you need to do is to empty it till when vertical it reaches levels at around the next line.
I was thinking of something like a sugar dispenseur (turn the container to fill a volume, and this volume becomes you serving), but your solution is way more economical and space efficient.
Can't say it's mine, I've seen it on a rice package!
I myself thought of a solution similar to yours, or even more complex solutions like revolving doors or having an internal chamber the size of a serving with two lids that can't be both open at the same time..
But to be honest, I don't think any of this is really useful beyond a restaurant where sizes are fixed (and indeed use pasta-specific ladles to have standard portions). Depending on the day of the week or how many and who's at home I'm still better doing the math with a scale than predefined servings.
Some quick Googling says this brand is Australian. This pattern of making Europeans, Australians, and virtually everyone else on the internet “American” when it’s convenient is getting a little old.
I weigh pasta on the scales pretty much every time I cook it. That way you know pretty accurately how many calories you're consuming. I don't think I'd use this because it looks less accurate.
Americans would never understand how to use this and would be annoyed by the complexity. I know I'd just be ripping the cardboard off the top in frustration myself. Who can understand complex geometry when you're already a quarter wine bottle into friday night pasta night.
> reduces food waste and ensures consistency in portion control.
and that's strike two because I'm pretty sure large food producers don't want to discourage people using up the product more quickly.
I just put my strainer on a scale and pour dry pasta into that to measure.
Say that you divide 500 grams in 6 servings (84ish grams each), you only need to print 4 lines on the package. You can do it either externally if the packaging is transparent, or you can even do it internally if it's not (like a carton Barilla box).
All you need to do is to empty it till when vertical it reaches levels at around the next line.
I was thinking of something like a sugar dispenseur (turn the container to fill a volume, and this volume becomes you serving), but your solution is way more economical and space efficient.
I myself thought of a solution similar to yours, or even more complex solutions like revolving doors or having an internal chamber the size of a serving with two lids that can't be both open at the same time..
But to be honest, I don't think any of this is really useful beyond a restaurant where sizes are fixed (and indeed use pasta-specific ladles to have standard portions). Depending on the day of the week or how many and who's at home I'm still better doing the math with a scale than predefined servings.
> reduces food waste and ensures consistency in portion control.
and that's strike two because I'm pretty sure large food producers don't want to discourage people using up the product more quickly.