Page 29 - Food&Drink Magazine Aug-Sep 2021

has nootkatone. So, imagine the impact of a severe climate event, or global pandemic or other disaster on the supply chain for that critical ingredient.
“Now imagine you had the technology to house a stainless-steel tank in your warehouse. It runs 24 hours a day, and all you have to do is deliver light and CO2 to guarantee a continuous supply of the ingredient.”
The considerable shift the technology could have on the supply chain by reducing risk, and the reduction in environmental disruption through its more sustainable production systems is immense.
“We have developed a practice that changes the scope of how products are produced. What we are able to achieve for our commercial partners is simply not comparable to any other offering in the marketplace,” he says.
SCALE UP & FAST
Currently, the company’s product pipeline includes two recombinant proteins developed and a suite of natural products in development, with one already under a commercial agreement with a global food and beverage ingredients supplier.
In July, the company won a Marine Bioproducts Cooperative Research Centre grant to advance its R&D and commercialisation program.
Provectus will share in $59 million of cash contributions from the federal government over the next 10 years towards its synthetic biology stack and allowing the company to deliver high-performance, sustainable products and sought-after specialty ingredients globally.
In August, it announced the opening of its second facility which will house the production of high-performance food colourings. The site will have a 200,000-litre production facility,
as well as an expanded R&D operation to support early-stage product development and partnerships with the food and beverage sector.
Its original facility will be converted to support the commercial production of a of
to develop new products and facilities rapidly. It is a new way to look at manufacturing, even for bio-manufacturing.
“There’s so much scope and the opportunities are endless. We want to infiltrate every vertical market used in daily life from
INGREDIENTS
“ The sheer diversity of algae species available means each one has the potential to produce vastly different ingredients, flavours or speciality compounds.”
a high-value product that is currently undergoing testing. A one million-litre facility is also planned.
“The beauty about our business model is that we have a continuity of technology, all the way through from bench scale to large scale manufacturing and that that then allows us to not only validate the large-scale production but it also allows us
food and beverage ingredients across to pharmaceuticals and therapeutics, agricultural products, and everything in between,” he says.
From one of the oldest living micro-organisms on the planet to an entire new food production system might be audacious, but Spanton and the team at Provectus are making it happen. ✷
NATURAL LOW SODIUM SEA SALT
Chemiplas Food I Health I Nutrition are excited to bring you SALTWELL®, a naturally occurring sea salt with 35% less sodium chloride than regular salt.
WHY SALTWELL?
Clean Label
Label SALTWELL as Sea Salt or Salt on your ingredient list.
One Natural, Unique Grain
Extracted from a mineral rich underground sea in the Atacama desert; the sodium, potassium and minerals crystallize into one grain, making SALTWELL unique and 100% Natural.
Tastes like salt and performs like salt
SALTWELL looks, tastes and performs like Salt. It is not a manufactured blend; therefore bitterness in taste is avoided.
Easy switch to improve Health Star Ratings
1:1 Switch to obtain the same taste and functional results. Significantly reduce sodium without costly recipe re-formulations.
Endless applications
Joanna Sanderson
e. Joanna.sanderson@chemiplas.com.au p. +61 3 9419 7300
chemiplas.com.au
www.foodanddrinkbusiness.com.au | August/September 2021 | Food&Drink business | 29