Conagen has announced it has successfully scaled-up its fermentation process for the production of capsaicin and its related capsaicinoid molecules.
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Conagen has optimized this process for the production of capsaicin, dihydrocapsaicin and nonivamide. Capsaicin and dihydrocapsaicin are responsible for roughly 90% of the pungency in chili pepper.
Providing a solution to global capsaicin shortages, Conagen has identified several key genes in the capsaicin biosynthetic pathway in hot peppers and has demonstrated proof-of-concepts for the production of capsaicin, dihydrocapsaicin and nonivamide.
Several patents have been granted to Conagen for microbial production of capsaicinoids.
Conagen’s innovation partner, Blue California, has commercial and creative flavor and fragrance teams that work with collaborators and customers to identify and capitalize on consumer demands and market opportunities. Blue California’s head of the flavor and fragrance division, Kathy Oglesby, shared, “In addition to adding spiciness and complexity to many types of flavors, capsaicinoids have surprising properties for fragrances and personal care products. These multi-functional materials enable a whole range of new solutions to the market because we now have affordable and reliable supply.”
Casey Lippmeier Ph.D., vice president of innovation at Conagen, said, "The successful scale-up of our fermentation process for capsaicinoids is a good example of Conagen’s innovative advancements in gene discovery, strain engineering and process development and optimization. The complimentary addition of capsaicinoids to our product portfolio enhances our motivation to meet consumers’ demand for sustainable, nature-based and clean ingredients.”
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