A Melbourne inventor has spent the past 12 years creating a range of food substitutes with liquid potato after he figured out how to melt down the starchy food like cheese.
Potato Magic's Andrew Dyhin believes his invention could shake-up the food processing sector, creating a credible, plant based alternative to cheese, milk, custard and ice cream.
A commercialised product would also provide a home for the hundreds of thousands of Australian potatoes that never make it to the supermarket, or to the dining table.
"When we look at the world today, and we see how important food security is, and getting the maximum amount of food from a hectare of land, having a way of using potato in all its current forms and all the by-product from potato processing and stuff that's left in the paddock, the stuff that gets thrown in the dump. This can do that.
"We can use almost 100 per cent of the potato that comes into the process and get a useable product at the end."
Mr Dyhin is tight lipped about the secret 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.
