Firmenich opens new era in ingredient creation

01 October 2020 | News

The pilot plant at La Plaine is a cornerstone for new ingredients for both perfumery and flavors Image credit- shutterstock.com Image credit- shutterstock.com

Swiss firm Firmenich has announced the opening of its new biotechnology and naturals pilot plant and laboratory in Geneva. Benefiting from the latest digital technology, the facility opens a new era for the development of ingredients and clean label solutions by providing faster speed-to-market and greater flexibility for customer collaboration.

Integrated into the Group's flagship ingredients production site at La Plaine, Geneva, the facility operates to the highest safety and environmental standards, reducing waste and energy consumption.

"With our new biotechnology pilot plant closely connected with the ingredients production site, Firmenich provides integrated biotech development all the way down to the finished product, without any gaps," said Genevieve Berger, Chief Research Officer, Firmenich. "Opening  a new era in ingredients creation, our pilot plant and laboratory harnesses new technologies to improve clean label solutions, while the latest digital innovation maximizes efficiency."

"Our new pilot plant provides greater flexibility to respond to customer needs in product development," said Sarah Reisinger, Senior Vice President Research Operations, Firmenich. "Capable of handling multiple projects simultaneously, it also enables small scale production of trial batches for formulation or testing and regulatory validation."

Operational this month, the pilot plant at La Plaine is a cornerstone for new ingredients for both perfumery and flavors, enabling the development of the most efficient and high-quality production processes through biotechnology or natural extraction.

Harnessing digital technology for increased automation, the pilot plant is able to move from single to continuous batch process, increasing efficiency, speed and reducing the use of raw materials.

Originally a fragrance company, Firmenich branched into the flavor business by creating a raspberry substitute in 1938, followed by creations of citrus and strawberry flavor. Other synthetic flavors followed for use in processed foods and preserved foods.

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