Fermenstation, a bio-manufacturing startup aiming to build a sustainable society by regenerating and circulating unused resources through proprietary fermentation technology, is now making a full-scale entry into the food and beverage market with fermentation upcycled materials derived from unused biomass.

Until now, based on our unique fermentation upcycling technology platform, we have developed and co-developed various materials mainly for the cosmetics market. However, responding to growing needs in the food and beverage sector such as decarbonization, reduction of petrochemical ingredients, clean label trends, and solutions to technical challenges in emerging areas like plant-based foods, we are expanding our bio-manufacturing domain leveraging unused biomass.

As the first step into the food and beverage market, an alcohol ingredient produced from citrus peels—previously discarded after juice extraction—has been developed using our proprietary fermentation upcycling technology and adopted in the new RTD product Takara “Fermented Distilled Sour” launched by Takara Shuzo Co., Ltd. This product will be available nationwide from Tuesday, September 10, 2024.

RTD (Ready to Drink) refers to canned alcoholic beverages such as chu-hai, which can be consumed directly.

Fermenstation has handled over 100 types of unused biomass to date and brings extensive know-how and results from developing, manufacturing, and commercializing multiple materials. We will leverage these assets to contribute to the food and beverage market as well.

By utilizing our database of unused biomass and our enzyme and microorganism library—primarily consisting of food-history verified non-GMO microbes applicable to food and beverage—we can flexibly design pathways to convert specific unused biomass into targeted functional ingredients.

For more details, please refer to the official press release:
https://prtimes.jp/main/html/rd/p/000000101.000051332.html