Conagen expands natural preservation scope with launch of fermentation-derived PCA
25 Aug 2021 --- US-based biotech company Conagen has unveiled a natural preservative made by fermentation, p-Coumaric Acid (PCA). The launch expands the scope of natural preservatives offered by its commercialization partner Blue California.
According to Conagen, the clean label trend is thriving across consumer product categories.
Notably, the natural preservation market is driven by consumer exploration of clean label food, beverage, personal care and cosmetic products which do not contain artificial ingredients while still having extended shelf life.
Speaking to FoodIngredientsFirst, Casey Lippmeier, vice president of innovation at Conagen, says the company is engaging with several partners to develop preservation solutions and other applications for PCA.
“Specific applications will emerge from those development efforts. A growing body of literature supports the use of PCA and related natural molecules as potential alternatives to artificial ingredients like benzoic acid and sorbic acid,” he explains.
Fermentation-derived PCA is ideal for brands to make a seamless change from synthetic preservation ingredients to natural ones, says Conagen.Natural preservatives in the spotlight
Due to the increasing consumer awareness of the potential negative impact of artificial preservatives on health, natural preservatives in food have gained attention.
“In natural preservatives, there are benefits to the antimicrobial activity of components found in natural extracts of plant sources for replacing artificial preservatives in food and beverages,” continues Lippmeier.
Most of Conagen’s molecules are derived from platform technologies that produce many different but structurally related molecules with minimal additional effort. The company has been continually improving this proprietary molecular platform for over a decade. However, she details that PCA was developed relatively rapidly in just a few months.
“Since the commercialization of Rosavel rosmarinic acid last year, we have redoubled our commitment to expanding the natural preservation portfolio of our innovation partner Blue California.”
Both companies understand the need to broaden F&B manufacturers’ natural preservative toolkits, adds Lippmeier. “As Conagen creates more molecules like coumaric and rosmarinic acid, Blue California will convert these pure ingredients into practical F&B preservative applications.”
F&B 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.”
An antioxidant and antimicrobial compound
Blue California and Conagen jointly announced the commercialization of a 98% pure natural preservative, Rosavel rosmarinic acid.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 wine, vinegar and honey, affirms Lippmeier.
A precision fermentation process enables the cultivation of microorganisms programmed to create sustainable, natural ingredients with high purity at a price competitive with synthetic PCA.
“A sustainable source of PCA is also desirable as a precursor for different biopolymers and other high-tech biomaterials made with ‘green chemistry,’” Lippmeier notes.
Green chemicals are a part of the global discussion on climate change and large chemical companies’ accelerating adoption of sustainable materials.
“The novel polymers and copolymers which can be made by fermentation-derived PCA enable the development of environmentally safer bioplastics and new applications in biomedicine,” he states.
Last month, Blue California and Conagen announced their path to commercialization for fermentation-derived nicotinamide mononucleotide (NMN). This high-purity, nature-based metabolic component has caught the attention of health-conscious consumers for supporting energy and longevity.
By Elizabeth Green
