# Biosynthetic capsaicin

Upstream — fermentation & cell culture — Capsaicin — the capsaicinoid alkaloid responsible for chili pepper's heat — is used in food flavourings, topical analgesics, self-defence products and animal deterrents. Industrial supply is based on extracting capsicum oleoresin from cultivated peppers, while biosynthetic routes — fermentation and engineered microorganisms carrying the capsaicinoid pathway — are emerging as an alternative. Fermentation and downstream capsaicinoid-isolation equipment is supplied for the biosynthetic routes.

Source: https://en.bioecon.ru/market/upstream/biosynthetic-capsaicin/