Netherlands-based Phytonext says the method that employs sources such as such as citrus peel, carrot scrapes and tomato waste offers low acidification, low pressure and low energy consumption.
“We see that there is a lot of possibly dying compound to source from. A wide use of our technology could mean less food waste as we are still able to gain a valuable extract from it,” said Jordi Jongbloed, business development manager at Phytonext.
Cheaper and of better quality
Typically obtaining these oils without off fragrances is a complex and costly process. Phytonext claimed its technology enabled volatile aroma components to be preserved without residues.
“This means it could directly cut costs of the products. Hopefully it could also have the same effect on the food industry as well one day,” said Jongbloed.
While the cosmetics industry is a more obvious fit, the food industry is another major target.
“For example lemon zest is hard to come by, so if someone was seeking lemon extract to add to guacamole he could just use our extract,” said Jongbloed.
“Our technology could be used for almost anything if there is a compound present that the industry would be interested in. It’s a solution offering a platform of possibilities rather than a one-hit wonder."