From vineyards to vehicles: How food acids can power next-gen lithium-ion EV batteries

A new breakthrough in battery tech from the University of New South Wales (UNSW) could address two critical issues—energy storage and sustainability. Researchers, led by Professor Neeraj Sharma, have developed a lithium-ion battery prototype that replaces traditional graphite electrodes with compounds derived from food acids like tartaric and malic acid, commonly found in fruits and winemaking processes.

This process not only improves energy storage but also presents a more environmentally friendly approach. The use of food acids is key here, as these acids can be sourced from food waste. Instead of relying on harsh chemicals, this method uses water, overall contributing to a cleaner and more sustainable battery production process.

Lithium-ion batteries have long been the cornerstone of energy storage, but their production methods—such as using mined graphite—are costly and harmful to the environment. By shifting to materials found in food waste, the team at UNSW is placing an interesting alternative on the table. Imagine this - batteries could be way more accessible and sustainable in the future, which could make the global transition to renewable energy far easier.

The research is ongoing, with plans to scale up production and refine the technology for wider applications, which would help expand its use beyond lithium-ion batteries to sodium-ion systems as well. This could consequently impact industries that are becoming increasingly reliant on energy storage, such as electric vehicles and large-scale renewable energy projects.