Biorigin, a Brazilian multinational company that operates in the production of natural ingredients for human and animal nutrition, will start the expansion plan of its unit located in Louisville, US. The move will allow it to more than double its production capacity of the Bioenhance line, from natural flavors. With investments of US$3.5 million, the project will comprise, among other things, the purchase of a new fermenter that will start operating in the first semester of 2019.

According to César Martins, Biorigin’s Global Operations Manager: “The expansion project was elaborated with due care in order to reduce set-up in fermentation and to optimize the use of other industrial assets, therefore, increasing our production capacity of the Bioenhance line.”

Fermentation is recognized by consumers as a natural process and seeks the main two customer demands on clean and clear label and natural and health food products. Many surveys show that consumers are willing to pay more for food made with ingredients that they recognize and trust on the labels. According to Biorigin, fermented ingredients are the right solution for food industries that are looking to clean up their labels without compromising the taste.

This recent announcement is the third expansion by the company since its foundation 15 years ago, totaling investments of around US$200 million.

According to Mario Steinmetz, Biorigin’s General Manager: “These expansion initiatives were stimulated by the positive perspectives of the market, as well as by the trends related to health and well-being, which lead to an increasing search for natural ingredients, clean label, Non-GMO.”

For Biorigin, the investment is in the plant in the US, but the company is expanding capacity to fulfill the market needs of customers around the world, specific in both European and North America markets.

The expansion is likely to create new positions in production and quality areas.

Biorigin has just marked its 15 year anniversary. During this period, the company has invested in its plant and R&D sites in Brazil and the US. Based on market expectations and customers needs, Biorigin is also structuring business plans for the next years and evaluating new opportunities.

At the IFT Food Expo in Chicago last month, Biorigin was exhibiting how their yeast extracts can be used for sugar reduction. Maria Helena Branco tells: “Consumers are looking for healthier products in the market. The biggest trend that we see now is sugar reduction. The yeast extracts we have are usually used in savory products, but can now be used in sweet products. It is important to understand the specific profiles of the yeast, some are more savory than others. We have been able to reduce sugar in iced coffees, juices, cakes and biscuits. This is a growing platform and a solid trend in the market.”