V4 BeyondPlastic – [MATERIALS]
Using Urban Food Waste Streams to make biodegradable materials. – Biodegradable, because to us, it’s the most important and common property a material in a world of short living objects should have.
This is an open collection of the materials we worked with so far or are researching right now.
I’m Alistair, from England. I’ve been following Precious Plastics for years but have recently looking into this exact topic (procrastinating whilst trying to find a job). I have a masters in biotechnology so I know where to look to find out information, but I live in a flat in Bristol with no real access to a physical research space – but you guys do!
The route of my thinking was to replace polystyrene/styrofoam trays used in the food takeaway industry with a foamed starch batter, baked in heated compression molds. The addition of lignin from waste wood provides additional strength. There are some recipes here:
The starch can be sourced from potato processing plant wastewater (from potato slice washing and peels) and concentrated to the desired levels by centrifugation.
I would love to help develop this with you if you’re interested!
@huyennguyen very interesting.
@donald is right about the ‘Bakeys’ moulds being in two halves. I’ve just watched their kickstarter video, and the mould is fully enclosed, with a clip holding both halves together. It looks like your (loose?) 2 spoon mould might be allowing the dough to move and expand too much.
Good luck with your future tests. As @donald says, you still have plenty of variables to play with.
This leaves a lot of variables, all of which could be the cause…
I’d start with a process of elimination.
Try the original recipe, same problem, it’s not the sugarcane bagasse.
Try an enclosed mold, same problem, it’s not the mold.
Lower temperature/longer baking time etc. etc.
Will probably only add to the list of failures but you only need to get it right once!
My money is still on the mold, as this is what should keep the spoons in shape.
If using less materials to make them would be possible, I think they would have used those (in the video) as it could have saved them lot’s of money(!)
As you can see in this topic V4 BeyondPlastic – [PROCESS] Extruding PotatoPeels
overheating burns the sporks, but still keeps them in shape, so this should not be the problem…
hey @lucasvanvemde, we actually can’t send any samples out, since we are still in the research phase. If you want to, you are more than welcome to drop by in our workspace in Eindhoven though!
And if you have any specific questions about the properties of the material, feel free to ask them here or write me a message 🙂
And as @donald already mentioned: It’s always good to add yourself to the map, as you might also find like minded people around you, who could help you get started!
hey I am Lucas from the Netherlands,
for a school project, I want to do something with this topic and I was wondering if anyone could send me a sample so I can see it in real life before investing in a new machine? it doesn’t really matter what kind of product it is but a cup or a plate would be preferred.
if anyone can send me a sample please reply to this comment and then I can leave my address so you can send it to me.
I’ve tried to use starch to make the cutlery , there are many business in India doing this (link below)
This is clearer view of process making:
The cutlery is made of wheat flour, rice flour and millets. no more chemicals additive, I’ve tried to do the same but replacing sugarcane bagasse instead of millets as we don’t grow that much in my country, but outcome is failed 🙂 can anyone have tried playing with starch? can you share your ideas
@alistair, I’ve sent you a private message regarding the ratio using starch, not sure if you follow up this topic so I decided to send straightaway to your mail box 🙂
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