Evolva and FCI team up to market and sell citrus flavours in Europe

By Niamh Michail

- Last updated on GMT

Poto: iStock/ehaurylik
Poto: iStock/ehaurylik

Related tags Citrus

Biotech firm Evolva has inked a deal with Paris-based FCI to sell, market and distribute its fermentation-derived citrus flavours valencene and nootkatone.

Valencene is a flavour and fragrance made from the peel of oranges but traditional extraction requires over one million kilograms of oranges to obtain one kilogram of valencene. It is also used in food and beverages and also as an intermediary to product grapefruit flavour nootkatone. Evolva manufactures it by fermenting the natural aroma molecules, which it says is more sustainable.

Vice president of Evolva, Stephan Herrera, told FoodNavigator the deal would help it extend its reach with small and medium-sized businesses (SMEs).

Evolva did not give details on how long the partnership would run but said it would keep a close hand in working with FCI, the French subsidiary of Apiscent labs, on the sales and marketing strategies.

Managing director of FCI Philippe Faucher said he foresaw a growing demand for ingredients like Evolva’s nootkatone and valencene, and was confident they would fit well into FCI’s portfolio of high-impact chemicals and high added-value molecules. 

Evolva Head of Sales & Marketing Luc Gruner said, “Teaming up with FCI in Europe represents the next phase in the commercial expansion strategy for our nootkatone and valencene.

“FCI not only recognises, their distinct value proposition, but perhaps more importantly, has the commercial expertise and distribution network that we need now to start ramping up the sales of these high-purity, sustainably sourced citrus ingredients.”

The biggest markets in Europe for nootkatone and valencene are France, Germany and the UK, said Evolva, driven primarily by its use in beverages as well as in personal care products.

According to Mintel data, 4.9% of food and drink products launched in Europe in 2015 had a citrus fruit flavour, up from 4.5% in 2011.

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