Applications

Citric Acid

Citric acid is a naturally occurring organic acid found in many fruits and vegetables, particularly citrus fruits. Today, it is one of the world's most widely used fermentation products because of its versatility, safety and biodegradability.

In the food and beverage industry, citric acid is used as a natural preservative, flavour enhancer and acidity regulator. It helps maintain product quality, improve taste and extend shelf life in products ranging from soft drinks and confectionery to dairy products and prepared foods.

Beyond food, citric acid plays an important role in pharmaceuticals, where it is used to regulate pH, improve product stability and enhance the effectiveness of certain formulations. In industrial applications, it acts as a chelating agent, binding metal ions to improve the performance of detergents, household cleaners and water treatment products. As a bio-based ingredient, citric acid also provides a more sustainable alternative to many petroleum-derived chemicals.

Lactic Acid

Lactic acid is a naturally occurring organic acid produced by the human body and found throughout nature. Produced through fermentation, it is one of the most versatile bio-based molecules and is used across a wide range of industries.

In food production, lactic acid and its salts are used to regulate acidity, enhance flavour and improve food preservation. It is found in products such as dairy foods, beverages, confectionery and processed foods, where it helps ensure quality, safety and consistency.

Beyond food, lactic acid is an important ingredient in pharmaceuticals, cosmetics and personal care products. It is also widely used in electronics manufacturing, metal treatment, cleaning products and disinfectants. In addition, lactic acid serves as a key building block for bio-based chemicals, including biodegradable plastics, coatings, solvents and adhesives, supporting the transition towards a more circular and sustainable economy.

Amino Acids

Amino acids are the fundamental building blocks of proteins and are essential to all forms of life. Produced through advanced fermentation processes, they support a wide range of applications in agriculture, food production, healthcare and industrial biotechnology.

In animal nutrition, amino acids enable farmers to formulate balanced feed using locally available cereals while reducing dependence on imported protein sources such as soybean meal. This improves feed efficiency, supports animal health and helps reduce the environmental footprint of livestock production by lowering nitrogen emissions and making better use of natural resources.

In the food industry, amino acids enhance flavour, improve nutritional value and contribute to healthier products. They are also widely used in pharmaceuticals, nutritional supplements and cosmetics, where they support applications ranging from therapeutic products to skin and hair care formulations. Their versatility makes amino acids one of the most important groups of fermentation-derived ingredients used around the world.

Vitamins

Vitamins are essential nutrients that support countless biological processes and are vital for maintaining good health. Many of the vitamins used in foods, dietary supplements and pharmaceuticals are produced through fermentation, providing a reliable, efficient and sustainable manufacturing process.

Vitamin C is one of the best-known examples. It plays a crucial role in supporting the immune system, promoting healthy skin and connective tissue, and protecting cells from oxidative stress through its antioxidant properties. Because the human body cannot produce or store vitamin C, it must be obtained through diet or supplementation.

Fermentation-based production helps ensure a consistent supply of high-quality vitamins for use in food fortification, nutritional supplements, pharmaceuticals and animal nutrition, contributing to better health and nutrition worldwide.

Penicillin

Penicillin was the world's first widely available antibiotic and remains one of the greatest achievements in modern medicine. Produced through microbial fermentation, it revolutionised the treatment of bacterial infections and transformed healthcare across the globe.

The industrial production of penicillin during the Second World War made this life-saving medicine widely available for the first time, dramatically reducing deaths from infections and laying the foundations for the modern antibiotic era.

Today, fermentation continues to play a central role in the production of penicillin and many of the semi-synthetic antibiotics derived from it. These medicines remain essential for treating bacterial infections in both human and veterinary medicine, while ongoing advances in fermentation technology continue to improve production efficiency, quality and sustainability.