Research on the production of a non-sticky, biodegradable gum is leading to "very promising results", scientists at University College Cork said yesterday.
A research team led by Dr Elke Arendt with Dr Alan Kelly at the department of food and nutritional sciences has spent the past six months investigating the development of an eco-friendly chewing gum using cereal proteins as the main ingredient.
Cleaning sticky chewing gum off the streets has cost the authorities millions of euro in recent years. Dublin City Council alone spends more than €250,000 a year on gum removal.
Commercial chewing gum is made from synthetic rubber which has strong adhesive properties and is resistant to many chemicals used for cleaning.
Most commercial research has focused on reducing the stickiness of chewing gum but when this is done, it can affect flavour, chewiness and shelf life.
The UCC team believes that their biodegradable gum should be comparable with conventional chewing gum in terms of texture, flavour, elasticity and, most importantly, the ability to blow bubbles.
The gum could also be swallowed safely and if dropped on the street, its biodegradable qualities mean that it would be washed away by the rain.
"The research, which has only started six months ago, has already led to very promising results," Dr Arendt said.
In 2003 the Government announced plans for an anti-litter tax on chewing gum but it reversed its position last year, announcing a public awareness campaign instead.
