TUM researchers develop highly effective filter material
The chemicals known as PFAS are considered a severe threat to human health. Among other things, they can cause liver damage, cancer, and hormonal disorders. Researchers at the Technical University of Munich (TUM) have now developed a new, efficient method of filtering these substances out of drinking water. They rely on so-called metal-organic framework compounds, which work much better than the materials commonly used to date. Even extremely low concentrations of PFAS in the water can still be captured.
Per- and polyfluoroalkyl substances (PFAS) are considered “forever chemicals”; they generally do not decompose on their own even after centuries and, therefore, pose a long-term threat to humans and animals. PFAS have been used in numerous products such as textiles, fire-fighting foams, and food packaging, and have thus been released into the environment. The substances can accumulate in the body via food and drinking water, and thus cause serious health issues.
The team led by Nebojša Ilić from the TUM Chair of Urban Water Systems Engineering and Prof. Soumya Mukherjee, a former Alexander von Humboldt postdoctoral researcher at the TUM Chair of Inorganic and Organometallic Chemistry during the study period and now Assistant Professor of Materials Chemistry at the University of Limerick, identified water-stable metal-organic framework compounds made of zirconium carboxylate as particularly effective PFAS filters. The bespoke class of materials is characterized by the adaptable pore sizes and surface chemistry. The materials are water-resistant and highly electrostatically charged. By specifically designing the structures and combining them with polymers, the filter capacity has been significantly improved compared to materials already in use, such as activated carbon and special resins.
Prof. Jörg Drewes, Chair of Urban Water Systems Engineering, emphasizes the great social significance of the research results: “PFAS pose a constant threat to public health. For too long, the negative effects of the chemicals, which, among other things, ensure that rain jackets are waterproof and breathable, have been underestimated. The industry has now started to rethink this, but the legacy of PFAS will continue to affect us for several generations to come.”
Researchers from the TUM School of Natural Sciences worked together with colleagues from the TUM School of Engineering and Design and simulation experts from the TUM School of Computation, Information, and Technology to develop and research the new filters. Prof. Roland Fischer, Chair of Inorganic and Organometallic Chemistry, emphasizes: “When solving such major challenges, experts from a wide range of disciplines have to work together. You simply can’t get anywhere on your own. I am delighted that this approach has again proved its worth here.”
However, it will be some time before this new filter material is adopted at large scale in waterworks. The newly discovered principle would have to be implemented with sustainably available, inexpensive materials that are safe in every respect. This will require considerable further research and engineering solutions.
Publication
N. Ilić, K. Tan, F. Mayr, S. Hou, B. M. Aumeier, E. M. C. Morales, U. Hübner, J. Cookman, A. Schneemann, A. Gagliardi, J. E. Drewes, R. A. Fischer, S. Mukherjee, Trace Adsorptive Removal of PFAS from Water by Optimizing the UiO-66 MOF Interface, published in: Adv. Mater. 21.11.2024, 2413120. https://doi.org/10.1002/adma.202413120
From dating through apps and online shopping to working from home, it seems Millennials prefer to do nearly everything from the comfort of their couch—and now socializing is best done from home for this generation, as well. New research from Mintel reveals that almost three in ten (28 %) Younger Millennials (aged 24-31) drink at home because they believe ‘it takes too much effort to go out.’
But while going out is proving to be too much effort for young Americans, the country’s older consumers are willing to make the time as just 15 % of Baby Boomers (aged 54-72) agree it takes too much effort to drink away from home.
Overall, more than half (55 %) of American consumers prefer drinking at home. In fact, it seems the at-home drinking trend is catching on as on-premise alcohol drinkers are more likely to say they are drinking alcoholic beverages away from home less often (18 %) in 2018 than they did a year ago, than to say they are drinking away from home more often (15 %), with Younger Millennials most likely to agree (29 % drinking away from home less vs 17 % more). In addition to being perceived as more relaxing (74 %), cheaper (69 %) and personal (35 %), nearly two in five (38 %) in-home drinkers are choosing to drink at home in order to better control their alcohol intake.
“While Americans enjoy going out for a drink now and then, our research shows that the majority of consumers say they prefer drinking at home. Today, Millennials are currently leading the way when it comes to socializing in the home, but the preference for at-home drinking will likely be even greater among the up-and-coming iGeneration, who are generally regarded as more frugal and pragmatic than Millennials. Bars and restaurants must work harder than ever to provide customers with a unique drinking experience. For example, an ‘Instagramable’ pop culture pop-up bar offers an experience that can’t be replicated from consumers’ living rooms,” said Caleb Bryant, Senior Foodservice Analyst at Mintel.
Premiumization boosts sales; wine grows on menus
On-premise alcohol sales continue to rise, reaching an estimated $108 billion in 2017. But it seems less is more for consumers when it comes to ‘trading up’ for pricier drinks as on-premise alcohol volume consumption has fallen year-over-year. On-premise alcohol consumption is estimated to fall to 17.8 liters per capita in 2017, compared to an average of 20.9 liters in 2010, according to Mintel Market Sizes.
Where consumers are drinking is also changing as traditional bars have seen a drop in visitation. Overall, those who drink alcoholic beverages away from home are more likely to say they’re visiting drink-focused venues less often compared to a year ago. This includes bars in general (20 % less vs 10 % more), nightclubs (17 % less vs 7 % more) and sports bars (17 % less vs 10 % more).
Meanwhile, venues that offer more unique experiences are winning over consumers as many who drink away from home say they are visiting breweries (19 %), entertainment venues (14 %) and independent restaurants (13 %) more often in 2018. What’s more, trying out new drinks (49 %) is the number one reason why those who are drinking away from home more often say they are doing so and 22 % agree that more bars should offer activities such as trivia and darts.
Restaurants and bars are helping consumers get more adventurous with their drink choices through new, innovative offerings. According to Mintel Menu Insights, the amount of cocktails on menus across the US increased 15 % between Q4 2015-Q4 2017, with wine in particular presenting an opportunity as a versatile cocktail ingredient. Wine is by far and away the most common alcoholic beverage on menus, representing 39 % of all alcoholic beverages offered on menus today, and is now more often being used in cocktails. In fact, the inclusion of wine in cocktails showed the strongest growth of any alcohol type in the last two years, growing 20 % between Q4 2015-Q4 2017.
“Despite falling volume consumption, total on-premise alcohol sales are rising, indicating that while consumers are drinking less, they are trading up for more expensive drinks. Our research shows that consumers are ordering imported and craft beer over light beer, and premium spirits are growing more popular than value spirits. Looking ahead, drink variety will build consumer excitement at bars and restaurants, while currently trendy drinks such as sparkling wine and rosé will continue to be a popular option for both special and casual drinking occasions. Millennials enjoy experimenting with new drinks on-premise, with this adventurous behavior indicating an opportunity for foodservice retailers to innovate their drink menus and create better experiences to further encourage consumers to drink more away from home,” concluded Bryant.
