Flavors and fragrances

Fast-moving consumer goods (FMCG) companies are responding to these demands by simplifying their ingredient labelling, informing consumers exactly what ingredients are being used and by expanding their ingredients portfolio to include materials that meet the consumer’s need.

This increase in demand for more natural products cannot always be met by accessing ingredients from traditional agricultural sources.  Innovative suppliers are pursuing alternative sustainable biobased solutions which is leading to new ingredients being developed to meet these supply challenges. In fact, it is availability that, combined with affordability and high quality, forms the three key pillars that interest customers of flavors and fragrances most.

Evolva applies technology platforms, such as precision fermentation, to help solve sourcing bottlenecks in nature. We research, develop and commercialize nature-based ingredients for the flavors and fragrances industry such as nootkatone, valencene, vanillin and L-arabinose.

Nootkatone is found in very small quantities in the peel of grapefruit and in the bark of the Alaska yellow cedar (also known as the Nootka cypress). Nootkatone has the taste and smell of grapefruit with what is commonly referred to as citrus, woody and fruity profile. This profile is quite unique and has some very specific applications in the F&F arena.

In the past, its use has been limited in flavor and fragrance applications by its high cost in use, limited supply and  inconsistent product quality.

Nootkatone is mainly used by flavourists to add a citrus, woody, grapefruit profile to fruit flavoured products such as carbonated beverages and confectionery products. Extracted from plant, nootkatone is prohibitively expensive, which can limit its use to fine fragrance products and premium food and beverage products.

Perfumers also use Nootkatone to impart a fresh clean scent that holds up over time.

By producing Nootkatone via fermentation, rather than extracting it from the skin of grapefruits, Evolva’s natural precision fermentation process allows Nootkatone to be made at highest purity and quality levels, in large amounts in a highly reproducible, contaminant-free, sustainable and cost-effective manner.

Nootkatone by Evolva is in perfect line with current consumers’ expectations for sustainable ingredients with a low environmental footprint.

Read more on the nootkatone product page

Orange is one of the most popular sweet citrus flavors with international appeal, and not just on a seasonal basis. Valencene is an aroma ingredient found in the peel of oranges and in some other plants. It provides the freshness, juiciness and sweetness of oranges. Until now its use has been restricted by its high cost, limited supply and inconsistent product quality.

Valencene is a key ingredient in driving consumer preference across a broad range of products including food and beverages, fragrances, personal care and home care products.

Traditional methods of producing Valencene are inefficient. It takes thousands of kilograms of oranges to obtain a kilogram of valencene.  Supply is dependent on and can be adversely affected by the availability and quality of the orange harvest.

We offer a high-quality Valencene with a stable supply chain, atthe best price, while reducing the risk of contamination.

Read more on the valencene product page

Vanilla is one of the most popular flavours with consumers and can be found in many food and beverage products: from ice cream to cakes and even beverages such as coffee and tea.

Vanilla is extracted from the seed pods of the vanilla orchid and is made up of a complex mixture of taste components.

One of the most important taste components is vanillin which is found in very small quantities in vanilla beans.

Vanilla beans grown in nature can present uncertainties in its availability, weather conditions being the major factor, and its fluctuating costs.

Supply difficulties in the past have contributed to the growth of synthetic vanillin which now commands up to 85% of the market.

Synthetic vanillin, which is used in many products, is typically produced from petro-chemicals or is chemically derived from lignin (wood pulp).

Evolva’s vanillin is a nature based ingredient produced via fermentation. It is cost effective with a stable supply chain and is ideally suited to the changing lifestyles and eating choices of consumers.

As a reducing sugar, L-arabinose is frequently applied in the production of maillard rection flavours which are a key building block for savoury flavours such as chicken and beef. L-Arabinose may also contribute to bakery products by improving crust and crumb structure and preventing premature staleness.

Evolva’s L-arabinose is natural and meets the increasing demand in the flavours and food ingredients market for healthy and clean label products.

Made by fermentation, Evolva’s L-arabinose is fully renewable and sustainable, it has a high-purity level (>99%) and no hydrochloric acid is used in the manufacturing process. L-Arabinose is FEMA GRAS approved for use in food and beverages.