Irish researchers develop non-sticky biodegradable chewing gum

Researchers at University College Cork (UCC), Ireland, have developed a new process to create a biodegradable non-sticky chewing gum, an innovation which can help lower cleaning costs.

The stickiness in the chewing gum is primarily due to the rubber base, which provides flavour, chewiness and shelf-life, but is resistant to several chemicals used for cleaning.

The new process, developed by the research team led by Professor Elke Arendt, uses cereal proteins as the main ingredient, which helps in removing the stickiness in the gum.

The properties of these natural proteins are altered using ingredients and technologies that boost the elasticity of the cereal proteins, in such a way they can be used as base materials for the development of chewing gum.

The technology has been patented and UCC is seeking companies for the commercialisation of the product.