Published:
November 18, 2019
Services:
Chemicals More...
Priorities:
“Better-for-You” Transformation More...
Topics:
Alternative Ingredients | Alternative Proteins More...
Activities:
Partnership More...
Further Reading
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
Better Juice announces first commercial partnership with GEA for sugar reduction in fruit juices
News Commentary | December 14, 2021
This announcement builds on Better Juice’s previous partnership with GEA. The pair will collaborate to scale Better Juice’s sugar‑reduction technology in the U.S., following its self‑affirmed generally recognized as safe status. While this is a big step forward for Better Juice, the scalability of ... 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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