Eau d’<em>coli</em>: Application of Biotechnology in Flavors and Fragrances

July 20, 2015 | State of the Market Report

The flavor and fragrances industry is a rapidly expanding industry that remains a cornerstone of the food and beverage market. Currently, this industry finds itself in need of innovation, as its conventional methods of manufacturing (e.g. extractive methods) suffer from high cost, low sustainability, and high risk of supply chain disruption. Accelerating advances in our understanding of synthetic biology can unlock novel methods to produce flavor and fragrance chemicals that avoid these drawbacks altogether. This report lays out an overview of the flavors and fragrances industry and provides a comparative analysis of several flavors and fragrances production methods.

Coverage Areas

  • Accelerating Materials Innovation
  • Bio-based Materials and Chemicals
  • Emerging Ecosystems in Agrifood and Health
  • Food and Nutrition

Table of Contents

  • Executive Summary
  • Introducing the Flavors and Fragrances Industry
  • Production Methods for Flavors and Fragrances
  • Comparative Analysis of F&amp;F Production Methods
  • Outlook
  • Appendix: Classifications of Common F&amp;F Compounds
  • Endnotes

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