Food-grade Bio Chemicals: Flavorings Fragrances Preservatives

A definite side benefit of the unique fermentation aspect to the CBR process is the ability to produce food-grade biochemicals and organic acids using the fermentation element of the process.  Among them include Propionic acid, acetic acid (vinegar), and other higher valued organic acids.  These are natural food preservatives, fragrances, and flavorings.  Propionic acid, for example, is used widely in the commercial baking industry to enable baked goods to remain “fresh’ longer; however, it is currently sourced as a petro-chemical.  Industrial baking companies have expressed keen interest in being able to use a natural, bio-based propionic acid; the CBR process will provide an all-natural propionic acid.