The two companies announced today that they have entered into a long-term partnership “focused on the development and manufacture of sustainable, natural ingredients for food and beverage”.
Talking to Nutraingredients, Martin Plambech, CEO of Biosyntia, said: “the focus is producing flavour ingredients that are not currently available from natural sources.”
When asked to elaborate on the types of ingredients, he could not share specifics but was able to disclose that the ingredients would be built on the same technology platform as Biosyntia’s BIO-B7 biotin (vitamin B7).
Fermentation processes for small molecules
This proprietary platform is based on a natural fermentation process that uses sugar as the raw material.
“Beet carbohydrate complexes are converted into biotin or other ingredients by microorganisms carrying certain nutrients. These organisms have different ways of using the nutrients. We can use this process to build multiple ingredients,” explained Plambech.
The beauty of this platform, he said, is that fermentation has a significant sustainability advantage over “highly polluting” chemical synthesis, which uses petro-chemicals and generates high quantities of waste.
Under the collaboration agreement, Plambech said the focus would be on using this natural process to produce flavour ingredients that aren’t available from natural sources.
“We will be using our expertise in developing and producing ingredients and Givaudan’s focus will be how those ingredients can be used flavour systems,” said Plambech.
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September 13, 2021 at 04:43PM
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Givaudan-Biosyntia partnership to convert sugar into natural flavour ingredients - NutraIngredients.com
"ingredients" - Google News
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