Science - USA (2022-05-06)

Produced by the Science







  

For Fuglsang, though, even more exciting advances lie ahead, and work on them

is already underway. One that he mentions is recycling polyethylene terephthalate

(PET), which is incorporated into many plastic containers, such as water and soda

bottles. Novozymes and Carbios in France are running a pilot project in which

enzymes break down PET into its components, which can then be used to make new

plastic containers.

Another Earth-friendly

project underway at

Novozymes uses enzymes to

capture CO 2 before it raises

the levels of greenhouse

gases. Novozymes is working

with Italy-based Saipem

to deliver enzyme-based

solutions that can “reduce

the amount of chemicals

and heat that are needed,

compared to other carbon

capture systems,” Fuglsang

says.

Making better

beer with

microorganisms

Biotechnology can even help the beverage industry improve beer production. In

Copenhagen, for example, scientists at EvodiaBio produce “natural and sustainable

aromas that can bring more flavor and excitement to nonalcoholic beer,” says CEO

Camilla Fenneberg.

The technology behind EvodiaBio’s methods emerged from Simon Dusséaux’s

postdoctoral work at the University of Copenhagen. In searching for more sustainable

ways to produce molecules traditionally grown in plants, such as the hops for

beer, Dusséaux—now cofounder and chief scientific officer at EvodiaBio—turned to

fermentation. “The molecules are present in such low amounts in the plant material

that you need to grow a lot of plants to just extract a few milligrams of what is of

interest,” he says. That approach is resource-intensive, especially for fuel and water.

After years of research, Dusséaux and his academic colleagues manipulated

the genes in yeast to make large quantities of monoterpenes, which are flavor and

aroma molecules “that can mimic the different profiles of various hops,” Fenneberg

says. EvodiaBio developed commercial processes to produce and extract the

monoterpenes.

Although nonalcoholic beer offers many advantages, good taste is not usually

one of them. So, EvodiaBio is starting in that market. As Fenneberg says, adding its

molecules to a nonalcoholic beer creates a beverage with a “very nice hoppy flavor,

like a regular beer.” Even a professional beer-tasting panel agreed.

Although their beer is not yet on the market, the company has thus far deftly

avoided the “Valley of Death”—the time from starting up until making money—

through careful

planning and help

from BII. “I think

what is really

important is to

ensure that you

have a proven

business model

or reputation

of your product

before you invest

in, for example,

equipment and

so on,” Fenneberg

says. “Plus, we

went out very early

to breweries and

tested our product

with them.” She adds that it’s important to surround yourself with experts in all of

the relevant fields, which BII provided.

With ongoing innovation, biotechnology might solve some of Earth’s biggest

sustainability challenges, such as shrinking the Great Pacific Garbage Patch.

“Through microbial fermentation, you can make polylactic acid, which is

biodegradable and can be used in plastic bottles and bags,” Nielsen says. Instead of

ending up floating in the ocean, the plastic would be broken down and taken up by

microorganisms. As Nielsen says, “That will be fantastic.”

PHOTO: PROVIDED BY BII

Produced by the Science







  

Sponsored by

I think everyone

knows that the

planet’s current

health is not

very strong.

—Jens Nielsen

In 2021, BII and Science teamed up to create the BioInnovation Institute & Science

Prize for Innovation. This prize honors researchers who turn life-science studies into

products and commercial innovations. Consequently, the prize recognizes researchers

who innovate within academics, but with an eye toward benefi ting society. The

submissions for the 2023 prize will open on 15 June 2022. Go to: science.org/bii

HONORING INNOVATION

0506Product.indd 551 4/28/22 8:18 AM