Feb 21, 2024
Professor turns coconut jelly waste into valuable food ingredients
Professor Hathaikarn Manuspiya and her team from Chulalongkorn University have developed Cello-Gum, a versatile food additive made from discarded coconut jelly, aiming to revolutionize the circular economy and reduce food waste. The project has gained traction, securing funding for a pilot plant and establishing a spin-off company, Bionext, to scale up production.