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Combining the technical push and the business pull for natural flavours

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Biotechnology of Aroma Compounds

Part of the book series: Advances in Biochemical Engineering/Biotechnology ((ABE,volume 55))

Abstract

This paper is an attempt to demonstrate the close interrelationship between the scientific and business aspects of biotechnology and natural flavours, and especially how the market pull and technical push dynamics can be effectively integrated. After all, it is consumers' insistent demand for ‘natural flavours’ and other food ingredients, and also for environmentally friendly products and “green” processes in general, that has greatly stimulated the application of enzymes and microorganisms as catalysts for flavour production. However, this is a highly fragmented and segmented industry; with very many and quite different companies involved, and a very wide range of flavour-conferring molecules, all of which can be permutated or combined creatively so as to meet the requirements of particular product requirements. Hence there are very many diverse and important factors at work which I hope to illustrate in this paper. These include manufacturing, regulatory, patenting, product labelling, raw materials supply and quality, applications and formulation factors that help make this such a challenging and fascinating area to work in. This close interrelationship of scientific and market forces is demonstrated by the following key questions that have to be answered in order for innovation to take place. Can we make the product in good quality and cost-effectively? Is it safe to use? Is there a big enough demand? Can we make and use it exclusively?

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Authors and Affiliations

  1. Zylepsis Ltd., 6 Highpoint, Henwood Business Estate, TN24 8DH, Ashford, Kent, UK

    Peter S. J. Cheetham

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  1. Peter S. J. Cheetham
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R. G. Berger (Volume Editor)W. Babel H. W. Blanch Ch. L. Cooney S. -O. Enfors K. -E. L. Eriksson A. Fiechter A. M. Klibanov B. Mattiasson S. B. Primrose H. J. Rehm P. L. Rogers H. Sahm K. Schügerl G. T. Tsao K. Venkat J. Villadsen U. von Stockar C. Wandrey

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To my fathers heroes, “the old country people” who lived and worked their lives with nature.

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© 1997 Springer-Verlag

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Cheetham, P.S.J. (1997). Combining the technical push and the business pull for natural flavours. In: Berger, R.G., et al. Biotechnology of Aroma Compounds. Advances in Biochemical Engineering/Biotechnology, vol 55. Springer, Berlin, Heidelberg. https://doi.org/10.1007/BFb0102061

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  • DOI: https://doi.org/10.1007/BFb0102061

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  • Print ISBN: 978-3-540-61482-1

  • Online ISBN: 978-3-540-68602-6

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