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Bangkok - News

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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.

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