Conagen announced the launch of a natural preservative, p-Coumaric Acid (PCA). Conagen's PCA is made by fermentation and expands the natural preservatives offered by its commercialization partner, Blue California.
Related: BeanBoozled Jellybeans Introduces Two Flavors
PCA is a natural antioxidant and antimicrobial compound found in all plants, primarily peanuts, tomatoes, carrots, basil and garlic. It is a key constituent of wine, vinegar and honey. As an alternative to chemically synthesized compounds like bisphenol-A, PCA is a multifunctional sustainable solution that enables the creation of new products by formulators and material scientists.
Conagen produces PCA in a precision fermentation process. The technology enables the cultivation of micro-organisms programmed to create sustainable, natural ingredients with high purity.
Last year, Blue California and Conagen announced the commercialization of a 98% pure natural preservative, Rosavel rosmarinic acid.
Another natural preservative molecule derived from Conagen's platform technologies is BC-DHQTM taxifolin, which secured GRAS status.
A February 2021 Mintel report indicated that "43% of U.S. consumers have the perception that all-natural is an important factor when choosing healthy food and beverages."
Conagen's vice president of Innovation, Dr. Casey Lippmeier says, " Our PCA expands the toolbox for product developers looking for a scalable, low cost-in-use, natural solution for increasing the shelf life of food without interfering with the flavor of their products. A sustainable source of PCA is also desirable as a precursor for different biopolymers and other high-tech biomaterials made with green chemistry.”
