A Melbourne inventor has worked out how to melt down potatoes like cheese, and has spent the past 12 years creating a range of food substitutes with liquid potato.
Potato Magic‘s Andrew Dyhin believes his invention could shake-up the food processing sector, creating a believable, plant-based alternative to cheese, milk, custard and ice cream, according to abc.net.au.
Dyhin doesn’t want to unveil the process, but said he discovered a way to liquefy potatoes by observing advancements in laboratory equipment. Since 2004, he’s been perfecting the range of uses for the product and is currently looking for investors to come on board and scale up production.
Once liquefied, the raw potato can be formed into blocks, suitable for use in kitchens, where it can be cubed and put in salads, or shaved and used in mash or to make gnocchi. Once dried out again it can be used in snack foods. Dyhin said his product was also suitable for use in meals dropped into disaster zones and even for use by the military.
Dyhin said he was often challenged by consumer perceptions of a “liquid potato”, with many associating the notion with either eating too many carbohydrates or with the rotting process potatoes go through.
