Biosynthetic capsaicin
Capsaicin — the pungent capsaicinoid of Capsicum peppers — is at the intersection of plant-cell biotechnology (Debut's cultivation-free fermentation), precision-fermentation flavour modulation (DSM-Firmenich, Givaudan) and a centuries-old capsicum-oleoresin extraction base anchored in India by Plant Lipids; fermentation-route biosynthesis remains emerging while extraction still dominates global supply.
specialty-fine-chem
8 min