Coconut jelly waste transformed into billion-baht bonanza

Professor Hathaikarn Manuspiya and her team from Chulalongkorn University have turned coconut jelly waste into a goldmine of valuable food ingredients worth billions.

In a bid to tackle food waste and revolutionise the circular economy, the team’s creation, dubbed Cello-Gum, promises to reshape industries and economies alike.

Professor Hathaikarn, the mastermind behind the ingenious creation, hails from Chulalongkorn University’s Petroleum and Petrochemical College. With her brainchild, Cello-Gum, she’s spearheading a transformative journey that sees coconut jelly scraps upcycled into a versatile food additive. Collaborating with industry giants like Ampol Food Processing, the team is on a mission to repurpose tons of discarded coconut jelly, slashing reliance on costly imported additives in Thailand.

“Our additives are not only pure and safe…