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Evolva explains their fermentation process © 2015
Evola has developed a method of making vanillin by yeast fermentation - using yeast as a platform to produce compounds. This new technology allows production of vanillin instead of using petrochemicals. The product can be potentially be used in a wide variety of food and other products. The development of vanillin was successfully completed during 2014 and production started at International Flavors & Fragrances Inc. (IFF; New York, USA), a global creator of flavours and fragrances.99% of the vanilla flavors and fragrances available today are artificial due to the cost and supply chain difficulties of natural vanilla. Imitation vanilla has been around since the 1870s, when German chemists figured out a way reproduce a likeness from coniferin, a glucoside that makes some pines smell a bit like vanilla. These days the two most common sources for synthetic vanillin are lignin vanillin, a byproduct of the paper industry that has been chemically treated — and ethyl vanillin, a coal-tar derivative that has a harsher flavor than the lignin variety.


© Text 2014 Evolva

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View full profile Lena Asai from London & Tokyo

I study Design (BA) at Goldsmiths, University of London. I am a member of London Biohackspace, the UK’s first community lab, and is interested in exploring the relationship between art, design, and synthetic biology. I am participating in iGEM 2015 in the
Community Labs Track representing London Biohackspace. My team is developing a library of yeast strains for beer brewers. Feel free to drop me a message!

View full profile Jérôme Lutz from Berlin & Munich, Germany

I like to share the great things I discover daily while researching and working in the field of Synthetic Biology.

When I talk to people about it, they often refer to Science Fiction. However, when I send them links to this wiki and they read through those pages, they start understanding that this is real and it's happening right now.