Chinese scientists create new battery with electrolyte as safe as tofu brine
South China Morning Post
by Victoria BelaFebruary 20, 2026
AI-Generated Deep Dive Summary
Chinese scientists have developed a groundbreaking, long-lasting battery using non-toxic, water-based electrolytes that are as safe as tofu brine. Unlike traditional lithium-ion batteries, which pose flammability risks and require hazardous waste processing, this new battery is environmentally friendly and can be safely discarded without ecological harm. The innovation, detailed in the journal *Nature Communications*, offers a safer and more sustainable alternative for applications like electric vehicles, renewable energy storage, and grid systems.
The battery's water-based design eliminates fire hazards while maintaining exceptional performance. Researchers from City University of Hong Kong, Yanan University, Southern University of Science and Technology, and Songshan Lake Materials Laboratory claim their invention can withstand over 120,000 recharge cycles with minimal degradation, far exceeding the lifespan of conventional aqueous batteries. This breakthrough addresses key limitations of current battery technology, such as toxicity, flammability, and environmental risks.
The development is particularly significant for global efforts to transition toward sustainable energy solutions. As demand grows for reliable, safe, and eco-friendly power storage systems, this innovation could revolutionize industries reliant on battery technology. Its potential to reduce costs and improve safety makes it a promising candidate for widespread adoption in both small-scale devices and large-scale energy grids.
This advancement not only highlights the importance of sustainable materials science but also underscores China's leadership in innovative green technologies. By prioritizing environmental friendliness and long-term stability, this new battery could set a precedent for future advancements in renewable energy storage and electric mobility worldwide.
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Originally published on South China Morning Post on 2/20/2026