THE CONFERENCE PROCEEDINGS - IFEAT

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So what actually it does is to make a more robust microbe that can be used industrially to get yieldsand titres that are very important. Now, we have achieved titres in certain types of compounds to about25g plus, which is very very important because if you don’t achieve those yields, commercially this isjust academic, you don’t have to do anything but just talk about it.The third and most important point is we can also build routes that take us to something absolutelynew. If you don’t see something novel, if you haven’t seen it in nature, you could also build it, in thesense that you could also make compounds that are not present. Now I believe is very important for afew types of functions, like if you wanted to look for an antimicrobial, because a lot of our antibioticsare almost gone, for UV protection, cancer and so on.And the most important thing is after the genome sequencing, you could have multiple targets thatneeds validation. And you could also end up making drug like molecules that are part of this biologyhere.The next one is the key. We have built this pathway,just for your information, and we have this pathwaybeing sort of, I mean the products, being evaluatedby one of the largest flavour houses, and I’m suresomebody must be sitting here, so that’s alreadybeing looked at. And if you see here, basically yeastcan make up to this blue, so you see the captionhere, so yeast is anyway going to make thiscompound. So what we are actually telling yeast is,yeast we are going to give you two other genes here,so when you start making glucose, when we pushthese two genes here, yeast can you make vanillin.And that’s basically what it does. So the yeast now,can, instead of making alcohol, starts makingvanillin.!"#$"%&'(#)(*+,%(-&.%,+(*%$&!"#$%#&'()*+(,-")+()-(.&+(/0-%"1)(2(3+)4(5-"(6-(.)*+0(/0-%"1)4(Now, once you do that, synthetic biology then opens up something very new. In the sense that onceyeast starts making vanillin, the same yeast can be asked to start making other compounds in otherareas of application. They do not really have to be in the same place. For example, if this is the majorcrossroad, and if you are able to put the genes that are responsible for making lets say anthocyanin,which is a colour, you can make the yeast do that.3$"1-4+(7+*8%0-24*#9#:;)+(/0-)-1;)+1*"#1(;1#%(/0-)-1;);&#$$#&((/+%0,&1+,%2#$*,+&3%4*$$%&5$%"#(0&6+$+7,+8&9,:+(&'(#8;7,0&&!"#$"%&'(#)(*+,%(-&.%,+(*%$&!"#$%#&'()*+(,-")+()-(.&+(/0-%"1)(2(3+)4(5-"(6-(.)*+0(/0-%"1)4(;&)*-1#&+(3$"1-4+(?+*
small additive, wherein you could have I’m assuming I’m just referring a cola with no specificreference, you could have a cola of resveratrol that’s 45, so you don’t have the guilt of drinking a colaand feel that you’re doing this because it’s a health hazard, or anything like that.So you could make some of these products, and for example you could make a eugenol, you couldmake a curcumin that is a colour. So any of these possibilities exist once you have yeast cloned, andyou can ask it to make a series of other ones.So another example here, you could also be ending up making an anaesthetic, or you could have avanillic acid coming out, or you could have something from ginger, or something from capsaicin thatis chilli that I showed you in the previous slide.!"#$%#&'()*+(,-")+()-(.&+(/0-%"1)(2(3+)4(5-"(6-(.)*+0(/0-%"1)4(3$"1-4+(C&)*-1?:&#&4(2(=-$-04(,+4B+0:)0-$(2(,+%(D#&+(!+&E-1:#&+(2(C&:+4)*+F1(G+*?%0-24*#H#9:)+(/0-)-1:)+1*"#1(:1#%(/0-)-1:)I(C$%+*?%+((>"'+&-$(2(=$-B+4(="01"9#&(2(6"09+0#1(@:&#$$#1(C1#%(A#&'+0-&+(2(3#&'+0(@:&#$$#&((>)*?$(@:&#$$#&((=:;4:#1#&(2(=*#$$#(!"#$"%&'(#)(*+,%(-&.%,+(*%$&7-1"4(-&(8+1-9#&'(:(4;+1#:$#4)(9:&"
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IFEAT INTERNATIONAL CONFERENCE 2012
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CONTENTSPREFACEvRavi Sanganeria, Ch
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IFEAT BUSINESS 283IFEAT Annual Repo
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On the last day of the conference,
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A VIEW OF MENTHOL DEVELOPMENT- FROM
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There is a highly educated workforc
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eturn, say, mint, in this case. In
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By 2001, mint production had declin
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Uttar Pradesh (UP)UP is India’s m
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Mint ProductionThe graph illustrate
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The table provides an example of th
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RECENT TRENDS AND FUTURE CHALLENGES
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Compared to the giants in synthetic
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THANK YOU &HAVE A NICE DAY!Mr "Gats
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An intriguing element of this myste
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This will produce significant, if u
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Rising UrbanizationIndia has 70% of
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Systemic Drivers for Sectoral Growt
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LuxuryIndia’s luxury market is st
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Growth Projection of F&F MarketOver
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The rewards for those who innovate,
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&!!"%#!"!"#$%&'()##)*+',-'.'%!!"$#!
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Within the total area of 2.94 milli
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The methodologies include training
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• Protective microorganisms• Na
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Figure 18 : Centritherm - Thin Film
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S. Palaniswamy RajaJasmine C. E. Pv
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Such cultivation and use of flowers
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The floral fragrance products in th
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(b) Sambac(b)SambacJasminum sambac
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(d) Mimosa(d)MimosaAcacia mearnsii
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FUTUREBesides the long tradition, t
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Geographically the state is divided
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This table below shows the volume o
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Main ConstituentsThe main constitue
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INDIAN CALAMUS OILThe botanical nam
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TAGETES OILThe botanical name is Ta
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JUNIPER BERRY OILThe botanical name
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Odour ProfileBalsamic, woody, herba
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This oil is one important component
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Various improvements in the cultiva
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CHINA’S FLAVOUR AND FRAGRANCE IND
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In my presentation today I intend t
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These figures show theproportionate
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Enterprises have to pay close atten
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OVERVIEW OF THE CHINESE GUM TURPENT
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The abundant pine forests in China
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Chinese GT Industry PerspectiveOleo
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faded out, which was equivalent to
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The GT derivatives industry has bee
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Acknowledgements• Mr. Lin Like, P
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ANETHOLE DEVELOPMENT TRENDSHuang Zo
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INDUSTRIAL PRODUCTION OF ANETHOLEAn
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hydrate (KOH), then anethole is gai
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output of anethole is calculated to
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price and supply of synthetic helio
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!!!!!!!!!!!THE ESSENTIAL OIL INDUST
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!!"#$%&'(')%*+,-(((The graphs below
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Pepper OilPepper, which is known as
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15Crop production: 2,700 mtOil expo
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vated as a mono crop in the Central
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distillation units there are 135 fi
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MAJOR CHALLENGES IN THE INDUSTRYTho
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THE FLAVOUR AND FRAGRANCE INDUSTRY
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THANK YOU!!!!!!!!!!!!!!!!!!!!!!!!!!
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INTRODUCTIONOVERVIEW OF THE AGARWOO
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AQUILARIA SPECIES PRODUCES AGARWOOD
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RESINOUS COMPOUNDSSome of these che
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OIL QUALITY GRADINGCurrently, there
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VALUE ADDITIONIN THE INDONESIAN FLA
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!"#$$%&'%()*&)+#$,%)-..*&'))!""#$%&
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MARKETING TRENDS OF AMBIENT SCENTIN
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Our fragrance partner is Drom with
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Hong KongHong Kong is the home to t
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Sustainability and Market Issues149
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INTRODUCTIONSUSTAINABLE SUPPLYA CON
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The internet age has dramatically c
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Similarly, our customers want to kn
Page 165 and 166: A critical part of Performance with
Page 167 and 168: Earlier I talked about how our bran
Page 169 and 170: INTRODUCTIONEFFORTS AND CHALLENGES
Page 171 and 172: The following table provides an ove
Page 173 and 174: price has recovered to normal andpr
Page 175 and 176: The activities of the patchouli pil
Page 177 and 178: CONCLUSIONSIn conclusion, consideri
Page 179 and 180: THE INGREDIENTS SUPPLY CHAIN:PAST A
Page 181 and 182: HOW HAVE BUYERS AND SUPPLIERS CONNE
Page 183 and 184: Let’s take a look at a few of the
Page 185 and 186: Illustrative example of a total ind
Page 187 and 188: ERP solution is provided as well as
Page 189 and 190: Traceability from the origin and ve
Page 191 and 192: Those who embrace this new dynamic
Page 193 and 194: New Sources of Natural Ingredient S
Page 195 and 196: AROMA CHEMICALS FROM THE TROPICS VI
Page 197 and 198: FROM BIOMATERIALS TO OLEOCHEMICALSB
Page 199 and 200: Bioconversion of coconut oil to est
Page 201 and 202: Shao Quan LIU is an Assistant Profe
Page 203 and 204: BIOTECHNOLOGY AND THE CHANGING ROLE
Page 205 and 206: Why is this so important to us? How
Page 207 and 208: and in the San Francisco Bay area (
Page 209 and 210: The tools that have been developed
Page 211 and 212: CAN BIO-SYNTHETIC BIOLOGY BE THE NE
Page 213 and 214: !"#$"%&'(#)(*+,%(-&.%,+(*%$&contain
Page 215: !"#$%&'(')*+",-.*/+01&')&23".4.56'7
Page 219 and 220: And you can see that any of these c
Page 221 and 222: Dr. P M Murali, is the Managing Dir
Page 223 and 224: Regulatory Issues215
Page 225 and 226: THE SOCIO-ECONOMIC IMPORTANCE OF TH
Page 227 and 228: The issues affecting the fragrance
Page 229 and 230: THE IFRA SOCIO-ECONOMIC ANALYSIS PR
Page 231 and 232: So we have taken this grid, and est
Page 233 and 234: The data have been broken down betw
Page 235 and 236: Nevertheless, it’s the SCCS, so D
Page 237 and 238: wolf: “Ah we can’t do anything,
Page 239 and 240: The process would be to start from
Page 241 and 242: I will not bore you with all of the
Page 243 and 244: REACH: AN UPDATE OF EFEO’S PROGRA
Page 245 and 246: Based on the 2005 survey 47 NCSs ar
Page 247 and 248: Therefore, all manufacturers and su
Page 249 and 250: As a result of EFEO’s phase-2 ini
Page 251 and 252: EXPERIENCESThe data requirements fo
Page 253 and 254: • exposure and risk assessment•
Page 255 and 256: EFEO - THE FIRST DECADE AND BEYONDP
Page 257 and 258: !"#$%&'()&*!+,&-($)#.&/&"*,!(0.& .1
Page 259 and 260: !"#$%&'($")*$)&+&,+%-.!/)• '""$0"
Page 261 and 262: Country and Other Studies253
Page 263 and 264: THE FLAVOUR AND FRAGRANCE INDUSTRY
Page 265 and 266: Major business activity is still co
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Important service provided by local
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F&F BUYERS - DOMESTIC MARKETIn the
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ingredients are in demand. The aver
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Household chemicalsSince the late 1
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Consumers’ habits are also changi
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Alcoholic beveragesThe most popular
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BIBLIOGRAPHY1. http://www.gks.ru/fr
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IMPROVED IDENTIFICATION METHODS FOR
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Australian aboriginals have used th
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Another interesting point is thenum
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perform a chiral test on these comp
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If you are buying oil in 185 kgs st
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IFEAT Business283
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IFEAT ANNUAL REPORT 2011Ramon Borda
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INTRODUCTIONICATS / PLYMOUTH UNIVER
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A key ICATS activity, supported by
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REPORT ON THE 2012BRITISH SOCIETY O
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As the course progresses, flavour c
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BRAZIL & PARAGUAY IFEAT STUDY TOUR
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After the return of the boat, we dr
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Saturday was one the highlights of
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IFEAT 2013 SAN FRANCISCO CONFERENCE
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The Fairmont has excellent dining f
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VISASWhat is IFEAT proposing to do?
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THE IFEAT 2013 STUDY TOUR TO SOUTH
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Sunday 9th JuneParticipants arrive
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Friday 14th June - Day 5Friday 14th
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Monday 17th June - Day 8In the morn
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INTRODUCTIONICATS INTERMEDIATE PERF
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WHY FRAGRANCE PRODUCTS?There is onl
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In this paper for the conference pr
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FRAGRANCE CREATIONThis was a short
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