IFF has partnered with BASF to advance the Designed Enzymatic Biomaterials platform for sustainable enzyme and polymer technologies in the cleaning and personal care sectors. The collaboration's goals include reducing waste and energy consumption and creating biobased polymers as alternatives to petroleum-derived ingredients.

NoPalm Ingredients is addressing the environmental impact of palm oil production by creating a sustainable alternative through fermentation. The process uses agricultural byproducts to produce oil with a 90% lower carbon footprint and 99% less land use compared with palm oil. The company has partnered with Milcobel to open a demonstration factory in 2026 and a commercial facility in 2028.

A biodiesel blend called B-99 is gaining traction among farmers and trucking companies as a sustainable alternative to diesel. Composed almost entirely of soybeans, cooking oil and animal fats, B-99 can be used in heavy-duty trucks with a retrofit system from Optimus Technologies. Archer-Daniels-Midland and PepsiCo have adopted the fuel, with ADM expecting to reduce carbon emissions by 3,500 metric tons in the first year.

Novonesis is partnering with Noma, a Denmark restaurant that has won The World's Best Restaurant award five times, to blend Noma's fermentation proficiency and Novonesis' acumen in biotech and ingredient development to experiment with innovative flavor experiences. The collaboration's first product is garum, a mushroom-based fermented sauce, with plans to release dairy and beverage flavors in the future.

Lummus Technology and Calgon Carbon have made significant progress in removing and destroying per- and polyfluoroalkyl substances. Lummus' ZEO technology, piloted in various water treatment scenarios, has shown the capability to destroy all PFAS types, converting them into inert salts. Calgon Carbon's activated carbon reactivation process has achieved destruction removal efficiencies exceeding 99.999% in tests.

The Bel Group and French biotech firm Standing Ovation have achieved a breakthrough in the industrial production of caseins through precision fermentation of dairy co-products. The process transforms acid whey into high-quality caseins and is more sustainable than traditional methods, reducing carbon emissions by 74%, land use by 99% and water consumption by 68%.

TnSm-type gemini surfactants can be successfully synthesized, say researchers who found that salt tolerance increases with temperature and spacer length, while longer alkyl chains decrease it. Thermodynamic analysis shows that micellization is a spontaneous, exothermic process influenced by molecular structure and temperature.

A recent article shows the potential for lotus seed protein to act as natural stabilizers for delivering lipophilic nutraceuticals. The researchers found that carotenoids encapsulated by emulsions stabilized with 2 wt% of these protein fibrils had a 20% increase in bioaccessibility.

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