Published:
November 18, 2019
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Accelerating Materials Innovation More...
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Further Reading
Kaffe Bueno partners with Givaudan to launch "natural" cosmetic product
News Commentary | June 26, 2020
Kaffe Bueno signed a JDA as well as an exclusive distribution agreement, which will grant Givaudan global distribution rights to Kaffe Bueno Oil commercialized as Koffee'Up. This cosmetic product is made from upcycled spent coffee grounds, targeting anti‑aging applications, and is Givaudan's second ... Not part of subscription
Geltor's precision fermentation-derived collagen caters to market demand for animal-free ingredients
Case Study | May 06, 2021
Collagen and its hydrolyzed derivative gelatin are important structural protein ingredients with downstream applications in many areas, including cosmetics, food, and beverage. Conventional collagen is extracted from bovine or porcine skin and connective tissue. With the growing trend of sustainable... Not part of subscription
Givaudan bets big on synthetic biology for specialty ingredients production
News Commentary | September 09, 2021
Givaudan and Manus Bio recently announced that they have achieved key scale‑up milestones in developing a food and beverage ingredient. While details on the target ingredient are scarce, Givaudan is looking to commercialize this ingredient by the end of this year. Interestingly, Givaudan also ... Not part of subscription
by Thomas Hayes
This comes a year after Cargill and DSM announced the JV formation. The stevia sweetener will be marketed under the "EverSweet" brand, the one originally developed between Cargill and Evolva that first came to the market in March 2018. Although Evolva's role appears to have diminished, it is still owed royalties for all EverSweet products sold. Despite stumbling blocks along the way, this should be perceived as a win for fermentation-made ingredients. The approach allows for the production of ingredients that 1) are difficult to obtain from nature and 2) provide a consumer-facing benefit. The Cargill-DSM JV exemplifies this, honing in on Reb M and Reb D, which have an exceptional sweetness profile without a bitter aftertaste.
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