Tired of trying to find a cold can of drink in the shop? Tired of waiting for your drink to be chilled? Well fear not people as the world’s first self-chilling…yes I said that right.. SELF-CHILLING was unveiled in the U.K today. The can turns luke warm beers or fizzy drinks ice cold in just two minutes. All the customer needs to do is press a button at the bottom of the can. Once the button is pressed, pressurised carbon dioxide is released from a capsule, chilling the can by 15 degrees centigrade.

This is also good news for environmentalist as the cans don’t need to be stored in fridges as people claim they are just wasting energy when they are in shops waiting for people to buy them. Lots of drinks manufacturers are being talked to about the possibility of using these cans. The can is available in the U.S and was made developed by a group of people. One of those, Professor Roland Clift who is a former science advisor to the Department for Environment, food and rural affairs was told that his employers needed a solution for an eco-friendly chilled can. The idea was quite clever as he used carbon from coconut shells which is inside an aluminium capsule within the can. When this is activated it blasts pressurised CO2 and makes the can cold in under 2 minutes.

This invention will be perfect for BBQ’s, parties and festivals and save an enormous amount of money on vendor’s electricity bills. The launch is today and the will go to the U.K market later on in 2012

Professor Clift said: ‘The new technology would be better for the environment than badly maintained drinks dispensers. The strategy is to replace these dispensers and my role has been to develop this supply chain.’

The chillcan made by the Joseph Company took 20 years to develop! Mitchell Joseph, the chief executive of Joseph Company, said: ‘The potential take-up is huge – what could be more convenient than a drink which cools down when you want it, rather than relying on polluting dispensers or having to carry an ice box to the beach or on a camping trip?  And it’s all the better for its good environmental profile.’