Advances in the Industrial Production of Aroma Compounds Through (White) Biotechnology
Dr. Anthony J. Clark
For the last 150 years, the F&F industry has successfully utilized organic chemistry by the mimicking of nature’s chemical catalogue. However, nature’s complexity continues to represent significant challenges to chemical synthesis of many naturals. For example, chemists have sought a viable route to menthol, one of the largest natural raw materials known. However, due to the complexity of terpene chemistry, it was only in 2012 that BASF developed a commercial route to this material.
Two noticeable successes in biotechnology-derived ingredients in the F&F industry are that of patchoulol and vanillin. Both projects recreate cost effective, industrial scale, complex natural raw materials, using biotechnology to unlock the pathways of volatiles that the industry currently understands and uses extensively in an exciting opportunity for value capture.
Nonetheless, the F&F industry has yet to fully embraced biotech-derived materials. In part this can be attributed to the regulatory concerns (natural vs GMO), but mainly center on concerns over developing clear business cases. The presentation will outline the current biotechnology ingredient landscape for the F&F industry, some traditional biotech processes, terpene pathway engineering, the vanillin pathway and production, some down stream processing consideration and the outlook for the technology and the industry
Anthony J. Clark is thought leader in R&D innovation who thrives on being able to monetize technology and bridge successfully between the business and R&D. In his many years in R&D executive, Anthony has gained key strategic technical insights into driving business success in the Flavor and Fragrance arena. He has also learned first hand, how to manage innovation for high velocity products through his experience in FMCG industries.
As an industry expert in synthetic biology, Anthony designed the process and set up the collaboration with Amyris to develop and scale- up a patchouli oil replacer (Clearwood®) derived from yeast cell-
factories for the Aroma-Chemical Division. The Clearwood® project was commercialized in 2014 with initial volumes with volume expected to be 400 MT by 2017. He designed, scaled- up and transferred to production several other processes and has had technical oversight of the commercial launch of the fermentation-derived ingredients, such as vanillin NS, the largest production of a flavor ingredient using advanced biotechnology techniques. Anthony is pioneering an alternative approach be to build a synthetic biology platform for F&F that addresses the industry needs in a stepwise manner, whilst creating revenue and IP.
Anthony also developed receptor biology and sensory capabilities of screening and identifying taste modulators for sweet, salt and bitter, and brought to market several F&F ingredients; diverse tastants (flavor modulators), natural chemicals and antibac formulations. He was involved in commissioning several new encapsulation lines and had oversight of the development of a new generation of Durarome® and responsibility for the commissioning of three new production lines. Anthony developed unique encapsulation IP and was also involved in the launch of a range of health and wellness beverages in Asia.
Born in Glasgow, Scotland, Anthony completed his undergraduate studies at the University of Dundee and gained his PhD from the University of Leeds. He has an MA from Cambridge where he was the Maude Broodbank Fellow for Girton College
VP Biotechnology and Open Innovation, IFF Inc.
VP Product Development, Chromocell Corp
Leader of Long Term Research Group, PepsiCo
Vice President of Corporate R&D, Firmenich Inc.