CONAGEN LAUNCHES FERMENTATION-MADE NATURAL PRESERVATIVE

KUALA LUMPUR, Aug 25 (Bernama) -- As the ‘clean label’ trend thrives in many consumer product categories, Massachusetts-based biotech Conagen has announced the launch of a natural preservative, p-Coumaric Acid (PCA).

According to a statement, Conagen's PCA is made by fermentation and expands the natural preservatives offered by its commercialisation partner Blue California.

The natural preservation market is driven by consumer exploration of clean-label food, beverage, personal care, and cosmetic product which do not contain artificial ingredients while still possessing extended shelf life.

"Our PCA expands the toolbox for product developers looking for a scalable, low cost-in-use, natural solution for increasing the shelf life of food without interfering with the flavour of their products," said Conagen's Vice President of Innovation, Dr Casey Lippmeier.

Food and beverage manufacturers are moving away from artificial ingredients in their processing and packaging methods.

Therefore, new sources of natural preservatives, such as Conagen's natural, fermentation-derived PCA, are ideal for brands to make a seamless change from synthetic preservation ingredients to natural ones.

PCA is a natural antioxidant and antimicrobial compound found in all plants, primarily peanuts, tomatoes, carrots, basil, and garlic. It is a key constituent of vinegar and honey.

Conagen produces PCA by an innovative precision fermentation process. This technology enables the cultivation of micro-organisms programmed to create sustainable, natural ingredients with high purity at a price competitive with synthetic PCA.

Last year, Blue California and Conagen jointly announced the commercialisation of a 98 per cent pure natural preservative, Rosavel™ rosmarinic acid, without the intensity of rosemary flavour and colour as with most synthetic ingredients.

More details at www.conagen.com.

-- BERNAMA