Food additive makes concrete stronger, greener and cheaper

A substance many people eat every day could soon make buildings stronger, more climate-friendly and cheaper – and researchers are excited.

When people think of modern building materials, concrete, steel or high-tech plastics usually come to mind. Yet scientists are now focusing on an everyday product: a food item found in countless kitchens and used in a wide range of dishes. A research team has shown that this material could fundamentally alter concrete – and, with it, the construction industry.

What is behind the ‘building material from the kitchen’?

At the heart of the concept is the use of natural ingredients to improve conventional building materials. Rather than developing new plastics, researchers are turning to substances already well established in the food industry. They are available in large quantities, relatively inexpensive and considerably more climate-friendly than many chemical additives.

The product under investigation is a raw material containing starch and natural polymers. These substances retain water, affect consistency and can alter the internal structure of concrete and mortar. This is precisely where the research begins.

The basic idea: an everyday food becomes an additive that makes concrete stronger, more durable and more sustainable.

Concrete currently accounts for a substantial share of global CO₂ emissions. Even minor adjustments to its composition could therefore have a major impact. The appeal for the construction sector is clear: an additive that many people consume almost every day could reinforce structures while reducing their environmental footprint.

How the everyday product improves concrete and mortar

The researchers added the food product in powdered form to various concrete and mortar mixes. Getting the proportion right is crucial: too little has barely any effect, while too much can weaken the concrete. Laboratory tests identified a dosage at which clear benefits become apparent.

Strength and durability increase significantly

Tests found that the modified concrete:

• achieves higher compressive strength,
• develops finer pore structures,
• is less susceptible to cracking,
• and remains better protected against penetrating moisture.

In practical terms, walls, ceilings and foundation sections could be designed to be slimmer without compromising safety. At the same time, less cement would be needed – one of concrete’s most climate-damaging ingredients.

Less cement, less CO₂

Cement manufacturing releases vast amounts of carbon dioxide because limestone is fired. If a natural additive raises strength, cement use can be reduced. The researchers believe that CO₂ emissions from concrete could be cut by a double-digit percentage in the mixes examined.

Every tonne of cement that can be avoided saves emissions – and this is where the new additive delivers its greatest climate benefit.

In addition, the food product often comes from residual streams in the food industry. This turns by-products into a valuable raw material for construction.

Where the new building material could be used first

For now, the method is primarily suitable for specific applications. In pilot projects, researchers and construction firms are testing the additive in:

• facing bricks and small-format concrete elements,
• floor slabs in areas subject to lower loads,
• precast concrete components made in concrete product factories,
• and repair mortars used in refurbishment work.

Precast concrete factories offer particularly favourable conditions for experimentation. Mixes are produced under controlled conditions, and every batch can be checked precisely. This makes it possible to systematically determine how the food additive affects different types of concrete.

Benefits in everyday construction work

Initial feedback from trial projects has been positive. Construction firms report that the altered concrete is easy to work with. The mixture retains its shape, can be compacted cleanly and produces a smooth surface once cured.

For tradespeople, practical considerations matter most: Can the concrete be pumped? Does it cure predictably? Do equipment settings need to be changed? Trials to date suggest that day-to-day work on site becomes scarcely any more complicated. The new additive simply replaces other chemical agents in the mix.

Opportunities and risks of food-based concrete

Naturally, the idea also raises questions. Does an additive intended for the dinner table really belong in concrete?

One key issue is durability over several decades. Concrete structures often remain in use for 50, 80 or more years. So far, long-term data comes only from accelerated laboratory tests. Although the results look promising, such tests can simulate real weather conditions involving frost, heat and moisture only to a limited extent.

Why a food product works so well in concrete

The success of the approach is linked to the particular properties of certain food components. Many contain long-chain molecules that bond with one another and with minerals. Within concrete, they act like a fine network that densifies the crystal structure.

The additive can be imagined as a kind of biological “reinforcement” inside the concrete.

As a result, the pore system becomes narrower. Water and salts penetrate more slowly, while steel reinforcement corrodes later. This is crucial for preventing cracks and spalling. The effect is especially important when refurbishing bridges and underground car parks.

At the same time, the binding action of the natural polymers helps distribute moisture more evenly through young concrete. This reduces stresses during drying and lowers the likelihood of early damage.

What this could mean for tenants, homeowners and cities

If the building material becomes established on a larger scale, the consequences could be noticeable. Local authorities could construct more durable infrastructure, including roads, bridges and drain covers. Fewer repairs would mean fewer roadworks and lower costs for taxpayers.

For private developers and housing companies, stronger and slimmer structural elements would be attractive. Using less material can reduce costs. At the same time, buildings constructed with clearly CO₂-reduced concrete become more appealing – an advantage in competition for tenants and buyers.

How consumers can have an indirect influence

Although homebuyers rarely focus on the exact concrete recipe, pressure for more sustainable construction methods is growing. Certifications for climate-conscious building, stricter requirements for new developments and ESG pressure on major property groups are placing greater emphasis on building materials.

Those who specifically ask during construction or a purchase whether climate-friendly concrete mixes are being used increase the incentive for developers to adopt such innovations. The food additive could therefore develop from a niche product into a standard component of modern construction projects.

What happens next

Before the everyday product is incorporated into building regulations and standards on a large scale, further steps are needed. Long-term trials under real-world conditions are under way. At the same time, manufacturers are working to secure raw-material availability and establish supply chains.

It will be particularly interesting to see whether regional surpluses from the food industry can be put to targeted use. If so, an everyday product would deliver a double benefit: less waste in the food supply chain and a resilient, climate-friendly building material for the cities of tomorrow.