Evolva specialises in producing ingredients from fermentation, and has worked with other companies on producing stevia extracts, saffron, and the grapefruit flavour and fragrance extract nootkatone, among others, through this technology. However, the target ingredient in its collaboration with Roquette remains a mystery.
The company’s head of investor relations, Paul Verbraeken, told FoodNavigator: “Like with many of our projects, the ingredient you can obtain from nature but in many cases there are problems in the supply. We have developed this fermentation technique to deal with that.”
He added that the company hoped to conclude the project by the end of the year, including producing an improved yeast strain for the ingredient’s production.
The latest milestone payment comes as the company has delivered a yeast strain that meets Roquette’s expectations, Evolva said in a statement.
Executive vice president of research and development at Roquette, Thierry Marcel said: “When we started working with Evolva, back in early 2012, we were hoping to see fresh impulses in our search for innovative solutions and improved processes. Looking at the achievements to date, I conclude that Evolva has done an impressive job and I am looking forward to further progress and the successful completion of the project.”
Evolva CEO Neil Goldsmith added: “This project is another confirmation of our fermentation technology’s ability to deliver competitive products and processes to our partners. It is a pleasure working with the Roquette team, with whom we share a commitment to innovation and sustainability.”