Danish startup EvodiaBio is using precision fermentation to make monoterpenoids, the volatile aroma molecules of hops that enhance the flavour of non-alcoholic beer.
July 10, 2024
The start-up recently raised €7 million and plans to use this capital for both commercialisation and expansion.
“We are incredibly proud to have achieved this milestone,” said Camilla Fenneberg, CEO of EvodiaBio. “This funding round is an important step towards our vision of revolutionising the food industry with sustainable and innovative solutions. With support from our investors and our strong team, we are ready to take EvodiaBio to new heights and make a significant impact on the global stage.”
At the heart of the interest in EvodiaBio is its patented fermentation process that uses yeast and precision fermentation to create the taste of hops. The invention can essentially improve the taste of non-alcoholic beer and partially replace aromatic hops, which are currently threatened by climate change.
This is achieved by producing a collection of small molecules called monoterpenoids, which are responsible for the “hoppy” flavour. These monoterpenoids are produced from Saccharomyces cerevisiae or baker’s yeast and are grown in fermenters, where they eventually release the aroma of hops. These are then added to the beer at the end of the brewing process replacing the flavour that is lost during the procedure.
Aroma hops utilised for non-alcoholic beer are normally purchased in the US, where around two to seven litres of water are used to cultivate one kilogram of hops. To add to this resource-heavy process, there is also the need to for considerable transportation and cooling down the crops in refrigerators. To achieve an identical aroma potential, EvodiaBio uses one litre of water whilst at the same time lowering the carbon footprint by over 90% in contrast to conventional production methods, it says.
The technology has been developed after years of research by the scientific co-founders, Professor Sotirios Kampranis, Dr Simon Dusséaux and Dr Victor Forman. EvodiaBio says its approach has enabled, for the first time, a cost-effective and sustainable biotechnological production of the volatile aroma molecules from hops.
All this has culminated in the creation of its latest aroma blend Yops, which was launched in 2023, and has since received a considerable amount of interest from breweries and the beer industry. This is unsurprising considering the members of EvodiaBio’s board includes Flemming Besenbacher, former chairman of Carlsberg, Andreas Fibig, former CEO of flavour giant IFF, and Anne Cabotin, former senior vice president at Symrise.
“As former chairman of Carlsberg, I see huge opportunities for our company, now that our financing is secured,” said Besenbacher. “EvodiaBio is a very promising project that solves an industry challenge, which I excitedly have been involved in solving, and I look forward to being part of the further developments, we are beginning now.”
The non-alcoholic beer segment is the starting point for EvodiaBio as getting the taste of the beer right has been a major challenge for the brewing industry. In the long term, the company has said it will develop aromas for other beverages and perfumes, among other industries.
“We are pleased to support the continued development of the Danish biosolutions ecosystem, which stands strong internationally,” said Johan Bitsch Nielsen, investment manager, Green Transition at EIFO. “It is crucial that we contribute with risk-tolerant capital so that advanced research from universities can be commercialized and support the green transition, which EvodiaBio can pave the way for. We see great potential in their innovative product, which the strong team behind the company can take far, and we are pleased with the support from international investors.”
