Drink aroma created from latest fermentation development

By Katie Nichol and Oliver Nieburg

- Last updated on GMT

Related tags: Citrus

Netherlands-based biotechnology company Isobionics has developed a fermentation process for the commercial production of its aroma substance, Valencene Pure.

The natural ingredient can be used in soft drinks and also has applications in food and cosmetic products.

“We are the first company in the world that has succeeded in bringing this natural ingredient to market. The new product was developed from a patent into a commercial product within three years,” ​said Isobionics CEO, Toine Janssen.

Valencene Pure is a sesquiterpene that comes from an aroma component of citrus fruit and citrus-derived odorants. The substance is used as a flavor and fragrance ingredient especially in grapefruit products. The firm said the new ingredient can give a fresh juice impression to orange-based soft drinks.

Advantages over conventional production process

Traditional Valencene is extracted in low amounts from oranges, a process which is not very efficient, according to Isobionics.

“For the production of conventional Valencene, very large quantities of oranges are required - about two trucks worth of oranges are needed to make one litre of the substance, meaning the process has an efficiency of 0.4 percent,” ​said Janssen.

As well as being more efficient, the fermentation process developed by Isobionics to produce Valencene Pure also has the advantage of not depending on harvest conditions, said Janssen, resulting in constant quality and quantity of the ingredient, which is of a higher purity and insecticide-free.

Cheaper for customers in the long term

In the long term, customers will benefit from lower prices, said Janssen, which is expected to lead to increased use of the ingredient.

“The current prices with the new process are comparable to those of conventional Valencene, but this expected to go down over time,” ​he added.

Related topics: R&D

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