How one bio-solutions company uses a unique fermentation process to create an environmentally friendly product
Appealing flavours and scents are central to the success of food and drinks manufacturers, as is the use of sustainable produce. One Danish bio-solutions start-up, EvodiaBio, has developed a product that meets these needs, an aroma for non-alcoholic beer called Yops. The product is created via a precision fermentation process that also reduces the impact on the environment.
The company recently raised €7m that will be used for commercialisation and the expansion of its business. With this extra backing, the company aims to develop its role as a global leader in sustainable aroma development.
On hearing news of this cash injection, International Process Engineer contacted EvodiaBio’s CEO, Camille Fenneberg, to find out what exactly makes the company’s product unique.
Hops is threatened by climate change
Hops, one of the key ingredients of beer, is being threatened by climate change with production declining, and quality deteriorating.
A paper published in Nature Communications last autumn predicted a decline in European hop yield and alpha content of between 4% and 18% and 20% and 31% by 2050, respectively.
In response to these concerns, EvodiaBio began developing a technology using yeast and precision fermentation to produce sustainable aromas to create the hops taste.
The production process is sustainable and scalable, according to the company, and has moved away from traditional extraction methods requiring significant plant material. Instead, it uses precision fermentation meaning it can produce natural flavours with a much lower environmental footprint.
“We’ve just finished an LCA analysis showing that water usage, energy consumption, and CO2 emissions are reduced by more than 80% if aroma hops are replaced with Yops,” said Fenneberg.
“Our technology is also based on breakthrough and patented research from the University of Copenhagen, enabling us to produce aroma molecules more efficiently. Our method is 20-100 times more productive than has been reported with conventional techniques, allowing us to meet growing market demand sustainably.”
Improving the taste of non-alcoholic beer
The product has already seen considerable uptake from the beer industry since Yops improves the taste of non-alcoholic beer. “Our aromas are already meeting a need within the drinks industry since they significantly improve the taste of non-alcoholic beer and partially replace aromatic hops, which are currently under threat,” she said.
“Typically, non-alcoholic beer lacks aroma and contain off-notes. It is technically more challenging to create than a regular beer. Our aromas can improve the scent while also masking some of the off-notes.” Yops is customisable and so can be used for proprietary brands.
The CEO’s background
Fenneberg has a background in commercial leadership across industries that include life sciences, MedTech, and renewable energy. Before joining EvodiaBio, she was the CEO of a renewable energy startup. and spent many years in a large international life-sciences company. She explained that the common thread has been a focus on bringing innovative solutions to market. “I’ve always been driven by a desire to develop solutions that make a difference,” she said.
Product creation
The Yops flavor is produced using a process that harnesses the power of yeast cells to produce specific aroma molecules called monoterpenes, these are naturally found in plants but are difficult and resource-intensive to extract.
The fermentation conditions are then carefully controlled to ensure consistency and quality, so the flavour remains stable even during large-scale production. By refining the production parameters, the company claims to have developed a reliable method that maintains the purity and integrity of the flavour throughout the manufacturing process.
A syndicate of investors
Founded just three years ago, EvodiaBio is supported by an international syndicate of investors consisting of Nordic Foodtech VC, the German flavour house Symrise, PINC (the venture arm of Paulig), Thia Ventures VC, Newtree Impact, Ananke Ventures Limited, EIFO, and The March Group.
The company is already experiencing high interest from breweries, and as Fenneberg says the possibilities extend beyond non-alcoholic products.
“This funding round is an important step towards our vision,” Fenneberg says. “We are ready to make an impact on the global stage.”
For more information visit: www.evodiabio.com.
