Periodic Reporting for period 1 - NATAROM (New isolation methods for production of natural aroma ingredients)
Reporting period: 2016-03-01 to 2016-08-31
Despite the fact that flavours and fragrances create a minor part of the food items, from the qualitative point of view, they are one of the most influential and important criteria for end users to select a health product. To remain competitive and innovative, producers of natural aroma ingredients (also refers as natural aroma chemicals) are under pressure to provide purely natural food ingredients.
The project will establish a technically validated and economically proven production process of the two natural aroma ingredients: 2,4-decadienal (deep fat flavour) and beta-damascenone (rose-like aroma). The reason for the choice of this topic is our capability to solve the lack of these compounds in the flavour and food markets. In general, flavours play crucial role in two ways: (i) for end users - food manufacturers: they are the starting point for producing food items with “natural” and / or “bio” label which is a strong trend in food industry, and (ii) for final consumers: they are one of the most influential and important criteria to select more healthy and more high-quality product.
On the other hand, the feasibility study has confirmed increasing interest of the market in natural beta-damascenone. The production process based on innovative method of the natural beta-damascenone isolation invented by Axxence may build on its technical, qualitative and environmental advantages compared to other methods used by the competitors. Proposed business plan shows the significant economic impact of the natural beta-damascenone production on growth of the company and success on the global flavour and fragrance market. According to the findings, Axxence continues in validation of the method and preparation of the scale-up production through the SME Instrument Phase 2.