In development

Aroma molecules by fermentation.

A bad monsoon changes a crop. It should not change your formulation. We are developing fermentation-derived equivalents of molecules we already distil, so that supply of the hardest ingredients stops depending on the season.

Nothing is commercially available yet.

Why we are doing this

We spend our working lives watching a crop decide what a batch will look like. Rainfall, elevation, the week a field is cut — all of it moves the constituent profile, and no amount of care at the still fully corrects for it. For most botanicals that variability is tolerable. For a handful it is the reason a buyer keeps a second supplier on the books.

Fermentation removes the crop from that equation. The same organism, the same feedstock and the same process give the same molecule in January and in July. It is not a replacement for naturals and we are not presenting it as one. It is a way to hold a specification on the ingredients where holding one is hardest.

Where it sits alongside the naturals

Naturals remain the business. We grow, source and distil, and that is what we ship today. The fermentation programme is a second line intended to sit beside it — same customers, same documentation, same release standard. When a molecule is ready it will arrive with a certificate of analysis and an analytical profile exactly as a distilled oil does.

Co-development

If you formulate with a molecule whose natural supply is unreliable and you would rather solve that with a partner than a purchase order, we would like to hear which molecule and what you need it to do. Early conversations shape what we work on first.