MATERIALS HANDLING
The EvodiaBio fermentation process harnesses the power of yeast cells to produce aroma molecules
SUSTAINABLE SCENT A
ppealing flavours and scents are central to the success of food and drinks manufacturers, as is the use
of sustainable produce. One Danish bio-solutions start-up, EvodiaBio, has developed a product that meets these needs, an aroma for non-alcoholic beer called Yops. The product is created via a precision fermentation process that also reduces the impact on the environment. The company recently raised
€7m that will be used for commercialisation and the expansion of its business. With this extra backing, the company aims to develop its role as a global leader in sustainable aroma development. On hearing news of this cash
injection, International Process Engineer contacted EvodiaBio’s CEO,
30
www.engineerlive.com
Camille Fenneberg, to find out what exactly makes the company’s product unique.
HOPS IS THREATENED BY CLIMATE CHANGE Hops, one of the key ingredients of beer, is being threatened by climate change with production declining, and quality deteriorating. A paper published in Nature Communications last autumn predicted a decline in European hop yield and alpha content of between 4% and 18% and 20% and 31% by 2050, respectively. In response to these concerns,
EvodiaBio began developing a technology using yeast and precision fermentation to produce sustainable aromas to create the hops taste. The production process is
sustainable and scalable, according
How one bio-solutions company uses a unique fermentation process to create an environmentally-friendly product
to the company, and has moved away from traditional extraction methods requiring significant plant material. Instead it uses precision fermentation meaning it can produce natural flavors with a much lower environmental footprint. Camille says: “We’ve just finished
an LCA analysis showing that water usage, energy consumption, and CO2 emissions are reduced by more than 80% if aroma hops are replaced with Yops.” She continues:
“Our technology
is also based on breakthrough and patented research from the University of Copenhagen, enabling us to produce aroma molecules more efficiently. Our method is 20-100 times more productive than has been reported with conventional techniques, allowing us to meet growing market demand sustainably.”
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