THE CONFERENCE PROCEEDINGS - IFEAT

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want to do saffron, availability cannot be a limiting factor in terms of how it can be put to a lot ofhuman beings in the world. So this is one of the things that we are very very keen on.You can see that is one of the reasons we chased the four types of products listed. This is what is likelyto be in the market between 2013 to 2015, so we are not probably in the next generation, or we are notin 2030, because these are all compounds which we believe will take us very quickly there. Of coursethere are all these regulatory issues that I do not want to get into, which we are presently doing, andpursuing and things like that.Vanillin because we believe that the natural vanillin is so expensive, the synthetic version is certainnot a very preferred choice for a lot of people. So this is giving us a very niche space wherein we aregiving them a fermented vanillin. We have done a taste panel, we have evaluated it, some of theleading players have checked it and they find that this is so good that it is as good as what they haveseen possibly in the natural space.Then we have a set of anti-fungals, which are absolutely an inspiration from pomegranate, and youknow this is now becoming another plant that is so good. And that’s another product, and we havesome anti-fungals that we are using and want to use for the food industry primarily.Stevia, as you know, is going to be the next big thing which is happening in the world and we are verymuch there. We have made Rebaudioside D in sample forms, and it is been tested by a lot of people,particularly some of the companies that are sitting here, and they feel this is absolutely good. I thinkwe are the first in the world to have a very high purity Rebaudioside D, even for testing purposes orevaluation purposes by a panel of people who could actually taste it. So this is one of the otherproducts, so this is likely to come out after all its regulatory issues in 2015.Saffron, obviously that is something that I really think has been a game changer in terms of how wehave used the synthetic biology. There are three compounds which constitute what is within what iscalled saffron, the smell, the colour and the taste and we have separated out all the three, picked outthe genes which are responsible, and put it into yeast. So technically this yeast now can make all thethree separately, it can make the colour, it can make the aroma, it can make the taste as well. I mean itsabsolutely amazing because you really don’t need to go and get 250,000 plants to get a kilo, and youreally don’t have to be in Iran to harvest any of this. So this is one of the things that you may like toknow.We have a very interesting model. We are a B2B company, which means obviously we do not go outto the people there, we sell our ingredients and we apply our technology. Among the partnerships Ithink the previous speaker mentioned BASF so I assume they have moved to Switzerland now, morethan to Germany, so they are working with us on this, and this is hardcore synthetic biology again.So we presume that, as a company of about 8 years old, we are actually addressing some of the unmetneeds in the industry, and we are chasing compounds which will be really useful and which can beindustrially scaled up, so this explains to you in a nutshell what we are doing. And just to give you anindication, that these compounds through fermentation is not really far off, I mean they are just about acouple of years away. In the USA, I believe there are already a few compounds which are through thesame technology, and so I think you are going to see more of these companies coming in in the future,in terms of how they can assembly pathways and put them together to get to the stage where they canindustrialise them and make them available through fermentation routes for companies.So this is all I wanted to present today, thank you very much for your attention.212
Dr. P M Murali, is the Managing Director of the Swiss International DiscoveryCompany Evolva Biotech. He established Evolva Biotech as India's uniquepublic private partnership in Hyderabad, India before the facility moved toChennai. Dr. Murali has a Ph.D. in Microbiology from Madurai KamarajUniversity and a D.Sc. with over 20 years of experience inPharmaceutical/FMCG R&D. He was the Founder and Director of the DalmiaCentre for Research and Development for 16 years and prior to this he hasworked as an Indo-US researcher at the Battelle-Kettering Research Centre,Ohio, USA. He has a long track record in launching innovative products in theFMCG space. He serves as the Chairman of the Biotech panel for Tamil Nadu with the Confederationof Indian Industries Tamil Nadu and also as the President of Association of Biotech Led Enterprises(ABLE) the only industry body for biotechnology in India. Dr. Murali guides students for their Ph.D.at the Bharathiar University and is an Adjunct Professor of the Deakin University in Australia.213
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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
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A critical part of Performance with
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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
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Page 217 and 218: small additive, wherein you could h
Page 219: And you can see that any of these c
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
Page 267 and 268: Important service provided by local
Page 269 and 270: 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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