title: Bioprocesses for the manufacture of ingredients for foods and cosmetics.
abstract: This chapter describes the rapid growth in the use of biotransformation processes to manufacture food and cosmetic ingredients. Newly introduced processes include those to produce both ingredients not previously available, and also improved processes to make ingredients previously produced by chemical synthesis, fermentation or extraction from natural sources. What can we learn from what has already been achieved that will help us in the future? This question is very important because the key challenge is not just to do innovative research, but also to develop such research into cost-effective industrial scale processes that deliver products of proven utility to the end customer, and at prices that give good returns on R&D investments to the manufacturer. Therefore biotransformation R&D information is presented in the real-life context of manufacturing, IP, regulatory and safety, product costs and quality etc. Examples of new ingredients and processes are given that illustrate the great variety of ingredients produced biochemically, and the range of raw materials and enzyme reactions used to make them. These examples also illustrate how the technical advances made in developing these processes and products are inseparable from economic factors, especially production costs and functional benefits that create the demand and set the performance, cost, and quality standards for the product. Many of the key factors necessary for the translation of research into commercial successes are identified and described, as well as some special features that have helped individual processes to become successful. This review also proves that a key factor for success is management that can successfully integrate and implement the large number of different technical and commercial factors involved. The wide range of examples provided also prove that very many of the technical advances made in the field of applied biocatalysis have actually been made while developing processes for food and cosmetic ingredients; rather than for pharmaceuticals as is very often assumed. Consequently it is hoped that this review will help future research efforts, and especially aid the development of research into commercial success in this field.
authors.affiliation: Zylepsis Ltd, 6 Highpoint, Henwood Business Estate, Ashford, Kent TN24 8DH, UK. p.cheetham@zylepsis.co.uk
authors.forename: Peter S J
authors.initials: PS
authors.lastname: Cheetham
mesh_terms: D001688:Biological Products / Q000096:biosynthesis* / Q000737:chemistry* / Q000191:economics; D001709:Biotechnology / Q000295:instrumentation / Q000379:methods*; D003358:Cosmetics / Q000737:chemistry* / Q000378:metabolism*; D005503:Food Additives / Q000378:metabolism*; D005524:Food Technology / Q000191:economics / Q000379:methods* / Q000639:trends
chemical_list: D001688:Biological Products; D003358:Cosmetics; D005503:Food Additives