"why not use ice made from the very drink you are trying to cool?" You could potentially have to keep half-a-dozen (or more) different flavours of ice-cubes depending on what you or your friends wanted to drink.

@wjandrea Probably the person who created the label hadn't read the advice from the accepted answer to Is “ ’s ” ever correct for pluralization?.

@JamesWilson You can see that some oil has been released, but that doesn't necessarily mean that all, or even most, of the oil has been released.

Does the second batch include the un-popped kernels from the first batch, or are they completely new kernels?

@Chris I'm guessing "wok stations" (2nd para) be "work stations"... especially in view of the comment above about how horrendous using a wok on induction is.

Instead of in the same pan (where, as you note in a comment, there may be mixing of starch), simply salt enough water in one large pan, then divide it between two smaller pans to cook the two samples in (both pans should probably be as close to the same size/shape as possible). Perhaps even bring the water to the boil in the large pan before (carefully) dividing between the two pans and adding the pasta.

One thing that complicates trying to use price-point as a proxy for resource usage is production/manufacturing costs (over and above resource costs). Given the length of time cling-film manufacturers have had, and the scale of production, it's a fairly safe bet that they've streamlined and cut manufacturing costs to the bone. For something like BeesWrap, with a much smaller market share, and made on a much smaller scale, the production costs are likely to play a much larger part of the eventual price-point.

@Spratty Never tried it with jam, but cheese and marmalade are to die for. I probably have had it in a sandwich, but more commonly as slices of cheese laid over marmalade-on-toast.

FWIW, 65% water by weight is about the same as humans (this Wikipedia page has 65% average in one study; 50% or 60% (female/male) in another).