Conagen extends flavor portfolio to bring new lactones to market

15 Aug 2019 --- Biotechnology researcher and developer Conagen is expanding its flavor portfolio beyond aromatic compound γ-Decalactone to include 20 new lactones. The US-based company announced its “breakthrough” technology provides for over 20 different lactones. It had been developed for the commercial production of γ-Decalactone, which is used in formulations with distinctive fruit flavors. Many of the lactones have not been available commercially because of a lack of reliable sources. Additionally, the lactones are natural and non-GMO, allowing producers to tap into the clean label trend.

γ-Decalactone is a compound found in various ripe fruits, especially peaches, and is used commercially in formulations with fruit flavors such as peach, apricot and strawberry. Its applications include those in the food, beverage, fragrance, nutrition, renewable materials, and pharmaceutical markets. The compound is part of a much larger lactone family. Lactone structure variation defines their sensory properties, with most having fruity and buttery characteristics, which create a wide spectrum of application options for manufacturers that use lactone flavors in their products.

Lactones can be used in formulations with fruit flavors such as peach, apricot and strawberry.Using the proprietary technology developed for the commercial production of the aromatic compound, γ-Decalactone, from natural substrates, Conagen can now access over 20 other lactones. The company says that this will position it as a leader in ingredient development. “The strengthening and expansion of Conagen’s lactone production platform will better meet consumers' demand for nature-based, clean ingredients,” says Oliver Yu, Ph.D., Conagen Co-Founder and CEO.

“Conagen’s lactone products are natural and non-GMO, making them suitable for use in a variety of consumer products,” adds Casey Lippmeier, Ph.D., Vice President of R&D at Conagen.

Consumers are increasingly concerned with whether their products are “natural,” despite there being no consensus of what that entails. This is driving food waste, and forcing the industry to find ways that are less synthetic to influence a product’s appearance, taste, and shelf-life. 

According to Innova Market Insights data, when consumers were asked what characteristics they expected from a natural product, 59 percent expected it “to be healthy” (54 percent Germany; 60 percent UK; 63 percent US), 53 percent wanted it “to not be genetically modified” (50 percent UK; 50 percent US; 60 percent Germany) and 50 percent said it should “be a quality product” (46 percent Germany; 53 percent UK; 52 percent US). Also high on the list of expectations were for it “to have a pure taste” (44 percent), “be safe” (40 percent) and for it “to be low in sugar” (39 percent).

The market researcher also reports a 13 percent CAGR in food and beverage launches with a clean label claim (Global, 2013-2017). Products with this type of positioning accounted for 29 percent of global new food & beverage launches in 2017.

By Katherine Durrell