{"id":3748,"date":"2016-03-30T22:41:50","date_gmt":"2016-03-30T20:41:50","guid":{"rendered":"https:\/\/www.toulouse-white-biotechnology.com\/insights\/actualites\/actualite\/flavours-and-fragrances-what-opportunities-for-biotechnologies\/"},"modified":"2026-03-16T13:52:48","modified_gmt":"2026-03-16T12:52:48","slug":"flavours-and-fragrances-what-opportunities-for-biotechnologies","status":"publish","type":"post","link":"https:\/\/www.toulouse-white-biotechnology.com\/en\/insights\/blog\/news\/flavours-and-fragrances-what-opportunities-for-biotechnologies\/","title":{"rendered":"Flavours and fragrances: what opportunities for biotechnologies?"},"content":{"rendered":"\"CaptureThe flavour and fragrance industry is increasingly turning to biotechnological processes to accompany its development, to ensure the products\u2019 naturalness and resource sustainability.\u00a0<\/strong>\n\nAt the end of 2015, the flavour and fragrance market was estimated at \u20ac20 billion<\/strong>\n\n

, with an annual growth rate (CAGR) of more than 6% over the 2015-2020 period. Four companies (Givaudan, Firmenich, IFF, and Symrise) represent today nearly 60% of this global flavour and fragrance market.\r\n\r\nThe molecules involved can be obtained by chemical synthesis, by extraction from natural substances, or by biotechnological\u00a0processes.<\/p>\n\nThe interest in biocatalysis in the flavour and fragrance industry is is all the greater as consumers are increasingly asking for natural solutions<\/strong>\n\n

. For manufacturers, the recourse to biotechnologies also makes it possible to avoid using polluting and energy consuming technologies. Finally, certain key molecules of the aromatic industry derived from rare natural resources can now be produced from abundant and low-cost substrates via biocalalysis\u00a0processes.\r\nThe processes involved can be direct<\/p>\n\n enzymatic catalysis<\/strong>\n\n

, and several enzyme families have already been subject to industrial developments: lipases, glycosidases, peroxydases, lyases, etc. Other technologies involve<\/p>\n\nconversion processes by bacterial<\/strong>\n\n

(<\/p>\n\nLactobacillus<\/em>\n\n

,<\/p>\n\nAcetobacter<\/em>\n\n

, etc.),<\/p>\n\nyeast<\/strong>\n\n

(<\/p>\n\nYarrowia<\/em>\n\nlipolytica<\/em>\n\n

,<\/p>\n\nKluyveromyces<\/em>\n\n

, etc.) or<\/p>\n\nfungal<\/strong>\n\n

(<\/p>\n\nAspergillus<\/em>\n\nniger<\/em>\n\n

)<\/p>\n\nfermentation<\/strong>\n\n

.<\/p>\n\n

Vanilla, a key flavour<\/h2>\n\n

Vanilla hints are present in many applications: food, cosmetics, perfumes, cleaning products, etc. Traditionally, the vanilla flavour is produced from the vanilla pod whose production areas are limited (Indian Ocean, Indonesia, Polynesia and Mexico). Madagascar alone represents nearly 75% of the global vanilla pod production.\r\nThe vanilla flavour market is of about 700 million euros but the vanilla extracted from the pod only represents a very low percentage. The chemical synthesis of vanillin dates back to the middle of the 19<\/p>\n\nth<\/sup>\n\n

century and<\/p>\n\nmore recently, biotechnological\u00a0processes have been developed<\/strong>\n\n

:<\/p>\n\n