consciousness about healthy and ethical products, change in consumer’s choice and
decision.
The high rise in the market of food, cosmetic, pharmaceutical and toiletries is
speculated and requires an increased input of natural flavours and fragrances in the
industry. It is estimated that the global market share of bio-based chemicals will rise
from 2% in 2008 to 22% in 2025 (Biddy et al. 2016). This has paved the way for
some biotechnological firms like DSM, a Dutch-based multinational life sciences
and materials sciences company and another largest chemical producer company
headquartered in Germany BASF (Badische Anilin- und Soda-Fabrik). BASF produced 4-decalactone, a peach flavoured compound, and got it distributed by its
subsidiary co. Fritzsche Dodge & Olcott. It involved the bioconversion of triglyceride, 12-hydroxy-9-octadecene acid by Yarrowia lipolytica, with a yield of 6 g/L
(Janssens et al. 1992). These companies have invested a lump sum amount of $13.5
million in the microbial based production of flavour and fragrance molecules in
collaboration with a company named Allylix which is based in San Diego. Although
there are no direct reports in literature about the bioeconomy of biotechnologically
derived flavour and fragrance products, there is scarce data abut the comparison
between their cost-effectiveness as compared to their chemical counterparts. However, there is an enormous difference in the costs of synthetic and natural aroma
compounds. On an average, the market price of natural aromas is about l00 times
higher than that of synthetic aromas. Essential oils and isolated aroma compounds
are currently available at prices of more than 5000 $/kg. An essential oil, patchouli
oil is currently produced via traditional agriculture and steam distillation from dried
patchouli leaves, for which 100 kg of dried patchouli leaves is required to produce
2.2–2.8 kg of patchouli oil. This process lasts 8 h and 40 L of kerosene is consumed
for the production (Kusuma and Mahfud 2007). Hence, the traditional process which
is both energy inefficient and resource intensive can be replaced by microbial
fermentative processes (Henke et al. 2018). Biotechnologically derived aromas can
be a valuable substitute and in order to survive the competition in the market, the
price of microbial flavours should range between 200 and 2000 US$/kg.
The biotechnological firms like DSM and BASF (Badische Anilin- und SodaFabrik) have invested a lump sum amount of $13.5 million towards the microbial
based production of flavour and fragrance molecules in collaboration with another
company named Allylix. Independently, Allylix and Isobionics are producing two
citrus molecules, viz. valencene from the peel of the Valencia orange and nootkatone
from the grapefruit peels. It has been suggested that there is potential for biosynthetic
routes to completely replace any natural sources of flavour and fragrance molecules.
Hence, now a number of the pharmaceutical and biotechnological companies are
collaborating and adopting secretive policies and conditions to develop these natural
aroma molecules (Gupta et al. 2015). For example, synthetic 4-decalactone which is
the key flavour compound of peach costs 150 US$/kg, the compound from the
natural source has the worth of 6000 US$/kg, whereas the biotechnological produced form is priced at 180 US$/kg (Dubal et al. 2008; Bicas et al. 2016).
The most widely used flavouring agent vanilla has a global demand of 12,000
tons/year, artificial vanilla is priced at 15 Euro/year while 50 tons of the natural
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T. Malik and S. Rawat
decision.
The high rise in the market of food, cosmetic, pharmaceutical and toiletries is
speculated and requires an increased input of natural flavours and fragrances in the
industry. It is estimated that the global market share of bio-based chemicals will rise
from 2% in 2008 to 22% in 2025 (Biddy et al. 2016). This has paved the way for
some biotechnological firms like DSM, a Dutch-based multinational life sciences
and materials sciences company and another largest chemical producer company
headquartered in Germany BASF (Badische Anilin- und Soda-Fabrik). BASF produced 4-decalactone, a peach flavoured compound, and got it distributed by its
subsidiary co. Fritzsche Dodge & Olcott. It involved the bioconversion of triglyceride, 12-hydroxy-9-octadecene acid by Yarrowia lipolytica, with a yield of 6 g/L
(Janssens et al. 1992). These companies have invested a lump sum amount of $13.5
million in the microbial based production of flavour and fragrance molecules in
collaboration with a company named Allylix which is based in San Diego. Although
there are no direct reports in literature about the bioeconomy of biotechnologically
derived flavour and fragrance products, there is scarce data abut the comparison
between their cost-effectiveness as compared to their chemical counterparts. However, there is an enormous difference in the costs of synthetic and natural aroma
compounds. On an average, the market price of natural aromas is about l00 times
higher than that of synthetic aromas. Essential oils and isolated aroma compounds
are currently available at prices of more than 5000 $/kg. An essential oil, patchouli
oil is currently produced via traditional agriculture and steam distillation from dried
patchouli leaves, for which 100 kg of dried patchouli leaves is required to produce
2.2–2.8 kg of patchouli oil. This process lasts 8 h and 40 L of kerosene is consumed
for the production (Kusuma and Mahfud 2007). Hence, the traditional process which
is both energy inefficient and resource intensive can be replaced by microbial
fermentative processes (Henke et al. 2018). Biotechnologically derived aromas can
be a valuable substitute and in order to survive the competition in the market, the
price of microbial flavours should range between 200 and 2000 US$/kg.
The biotechnological firms like DSM and BASF (Badische Anilin- und SodaFabrik) have invested a lump sum amount of $13.5 million towards the microbial
based production of flavour and fragrance molecules in collaboration with another
company named Allylix. Independently, Allylix and Isobionics are producing two
citrus molecules, viz. valencene from the peel of the Valencia orange and nootkatone
from the grapefruit peels. It has been suggested that there is potential for biosynthetic
routes to completely replace any natural sources of flavour and fragrance molecules.
Hence, now a number of the pharmaceutical and biotechnological companies are
collaborating and adopting secretive policies and conditions to develop these natural
aroma molecules (Gupta et al. 2015). For example, synthetic 4-decalactone which is
the key flavour compound of peach costs 150 US$/kg, the compound from the
natural source has the worth of 6000 US$/kg, whereas the biotechnological produced form is priced at 180 US$/kg (Dubal et al. 2008; Bicas et al. 2016).
The most widely used flavouring agent vanilla has a global demand of 12,000
tons/year, artificial vanilla is priced at 15 Euro/year while 50 tons of the natural
156
T. Malik and S. Rawat