Firmenich announces large-scale production of Ambrox using White Biotechnology
The development comes off the back of its successful launch of Clearwood in 2014, which also went on to win the Sepawa 2015 award for innovation.
Ambrox has been in the company’s perfume catalogue for a number of years and is known for its elegant amber note with a rich woody character, and will now be produced on a larger scale using a combination including the white biotechnology process which was pioneered for Clearwoof two years ago.
“Having pioneered white biotechnology for the fragrance industry, with the launch of Clearwood, I am very proud to see that we continue to lead through game-changing innovation with the introduction of a new biotech production process for Ambrox,” says Gilbert Ghostine, CEO of Firmenich.
“We are delighted that Ambrox produced from the new biotech process will be on the market in the coming months, further strengthening our position in amber notes,” comments Boet Brinkgreve, President Ingredients, Firmenich.
Research
‘White biotechnology’ stems from an investment programme begun by the firm in 1987, which led to its ‘green notes’ ingredients range in 1993, where all raw materials were derived from nature and compost was the only waste product.
It works by using enzymatic or fermentation processes to make ingredients, as an alternative to chemical syntheses.
After more than 10 years of research and development, Firmenich introduced Clearwood in 2014 as its first fragrance ingredient issued from the promising white biotechnology platform.
This ingredient went on to win the Sepawa award for innovation a year later, and Firmenich hopes this provides a good basis to use the white biotechnology going forward, starting with Ambrox.
“This industry recognition, coupled with high customer demand, confirms that our world-class research continues to raise the bar within the industry,” says Geneviève Berger, Firmenich Chief Research Officer.
Firmenich invests 10% of its turnover annually to drive its breakthrough science program in which it aims to create a number of unique ingredients for the flavours and fragrances sector.
The Group’s global research team runs four centres of excellence in Switzerland, the US, China, and India. It also works in close collaboration with a network of open innovation partners, including academic institutions and start-ups.
