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British Research Project To Develop New Gels From Surplus Potatoes

June 16, 2016: 12:00 AM EST
Several British universities and research institutes will benefit from a $3.7 million grant supporting development of personal care gels, creams and other products from discarded starchy vegetables like potatoes. The food industry throws away millions of tons of vegetables that are unsold for one reason or another each year. Also contributing to the problem are surplus supply and processing waste. The researchers will investigate how nature’s catalysts –  enzymes – can be used to make starch-based gels using nanoscale fibers. The new gels could be used across the pharmaceutical, beauty, home product and food industries. Participating in the research are the University of East Anglia, the John Innes Center, the University of Bath, and the University of Exeter. 
"£2.8 million project to make new types of gel from waste food", News release, University of East Anglia, June 16, 2016, © University of East Anglia
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