01 — Bio-Ingredients
BioVan, Recaff & Recoa
Named drop-in replacements for vanilla extract, coffee extract and cocoa powder — supplied to specification, at contracted volume, with consistent purity batch after batch.
See specifications →Ingredient Biotechnology
Natural ingredients, redefined.
We give food, beverage, cosmetics and healthcare brands secure margins and unconditional supply — natural ingredients that cost less, are never held hostage by harvests, and bring real naturals within reach of more people.
The solution
Natural ingredients, without their crops.
Lower in cost. From a supply chain that never breaks.
An AI-enabled precision-fermentation platform that turns commodity crop residues into 1:1 replacements for the natural ingredients agriculture can no longer supply reliably.
Price: stable & lower
Up to 70% below crop-based ingredients.
- Cocoa equivalent
- 70%below market price
- Natural vanillin
- 40%below synthetic vanillin
- Natural caffeine
- 30%below synthetic caffeine
- Raw material cost
- $0feedstock is agricultural waste
Supply: uninterrupted
Decoupled from the crops it replaces.
- Waste streams
- 12+diversified feedstock sources
- Crop dependency
- Zerono weather or disease risk
- Geography
- Anyproduced wherever farms exist
- Price volatility
- Flatfeedstock never swings 4×
Regulation: no exposure
No deforestation, child-labour or water-law risk.
- EUDR compliance
- Built inno deforestation link
- Product status
- 100% naturalnature-identical molecule
- Land required
- Zerono new plantations
- Label claim
- Naturalclean-label ready
Our approach
Engineering the ingredients agriculture can no longer reliably supply.
ReenBio is an ingredient biotechnology company serving food, beverage and nutraceutical manufacturers. We combine upcycled feedstock science, precision fermentation, enzymatic bioconversion and formulation expertise to produce high-value natural ingredients without the land, water and climate exposure of conventional crop supply.
Our ingredients are not substitutes. They are the same molecules the food industry already buys — produced through a controlled biological route that is stable in price, secure in volume and independent of harvest.
Why it matters now
We don’t need new farmland. We don’t need new water. We turn agricultural residue — already produced, already paid for — into the ingredients the food industry can no longer afford to be without.
We begin with the residue
Better ingredients start upstream of the recipe.
Most ingredient sourcing begins with a specification and a purchase order. We begin two steps earlier — with the feedstock and the biology.
By selecting the residue stream, designing the microbial or enzymatic route and controlling the downstream purification, we determine the purity, sensory profile, cost base and carbon footprint of the finished ingredient before it ever reaches a formulation.
That is how we solve problems reformulation alone cannot: an ingredient whose price does not move with the weather, whose supply does not depend on a single geography, and whose profile is tuned to the application it serves.
Designing at the ingredient level lets us improve:
- Aroma and flavour fidelity
- Purity and impurity profile
- Batch-to-batch consistency
- Solubility and dispersion
- Bioactive concentration
- Bioavailability
- Thermal and shelf stability
- Cost per kilogram of active
The result is not a cheaper substitute. It is the same molecule, produced on a supply chain the industry can actually plan around.
The case for change
Three pressures are converging on the same supply chains.
Vanilla, cocoa and coffee sit on narrow geographies, ageing tree stock and a climate envelope that is closing. Price, availability and compliance risk now move together.
Price instability
+1600%
Vanilla price spike over five years
USD 20/kg to USD 600/kg, 2015–2020
75%of cocoa originates in just two countries
3×cocoa price rise during 2024
World Bank; Reuters (2024); FAO Vanilla Report
Climate exposure
50%
Of coffee-growing land at risk by 2050
Under high-emissions scenarios
40%vanilla yield loss in a single cyclone season (2017)
2°Cthe threshold at which mass crop failure becomes likely
Nature Climate Change (2022); CGIAR; IPCC AR6
Land-use & compliance
2.5M ha
Forest lost each year to cocoa cultivation
West Africa alone — an area the size of Belgium
37%of tropical deforestation driven by agriculture
EUDREU restrictions on deforestation-linked imports
WWF Cocoa Barometer; EU EUDR; Global Forest Watch (2023)
Our technology platform
Five capabilities. One integrated bioprocess.
Each capability can be deployed on its own or combined into a proprietary route for a specific molecule, feedstock and application. Together they let us move from a residue stream to a specification-grade ingredient inside one facility.
01
Upcycled Feedstock Processing
We characterise, pre-treat and hydrolyse agricultural residues — husks, pomace, spent grounds, shells and stalks — into consistent, fermentable substrate streams with known composition.
02
Precision Fermentation
Engineered and native microbial strains convert those substrates into target aroma and flavour molecules under fully controlled conditions — indoors, year-round, at defined titre and purity.
03
Enzymatic Bioconversion
Selected enzyme systems modify precursors with high regio- and stereo-selectivity, unlocking molecules that are difficult to reach by fermentation alone and improving yield on the ones that are.
04
Extraction & Purification
Downstream separation, chromatography and crystallisation deliver food-grade purity with a clean sensory profile and a documented impurity fingerprint for every batch.
05
Formulation Science
Encapsulation, carrier selection and blend design ensure the ingredient survives your process — heat, shear, pH, storage — and performs identically to the material it replaces.
Need a route that doesn’t exist yet?
Most of our work begins as a customer brief for a molecule nobody can supply reliably. Bring us the specification and the constraint.
Start a project →Engineered for measurable advantage
What changes when the ingredient is engineered, not harvested.
Four advantages compound across procurement, R&D, operations and sustainability reporting — without asking your formulation team to start over.
01 — Cost
Up to 70% lower input cost
Agricultural residue is abundant and close to zero cost at source. Converting material that would otherwise be burned or landfilled removes the single largest line item in conventional extraction economics — and removes the commodity spike with it.
- Stable contract pricing
- No exposure to commodity spikes
- Economics that improve with scale
- Predictable multi-year budgeting
02 — Supply
Year-round supply, no climate risk
Our bioprocess runs indoors, 365 days a year, decoupled from weather, geography and harvest cycles. No drought, no cyclone season, no single-origin dependency — just contracted volume delivered on schedule.
- Weather-independent production
- No harvest dependency
- Guaranteed committed volumes
- Geographically flexible capacity
03 — Sustainability
Carbon-negative by design
We upcycle waste, occupy no new farmland and consume a fraction of the water and energy of conventional extraction. That converts directly into EUDR compliance, Scope 3 reduction and evidence for green procurement mandates.
- EUDR-aligned, deforestation-free
- Scope 3 emissions reduction
- No new land or irrigation demand
- Full feedstock traceability
04 — Performance
A 1:1 drop-in replacement
Our ingredients are molecularly identical to those found in nature. They slot into existing recipes, processes and regulatory frameworks with the same taste, aroma and functionality — and no reformulation cycle.
- Nature-identical molecules
- No reformulation required
- Existing labelling frameworks
- Validated in application
Our product platforms
Three platforms, built on one bioprocess.
Each platform serves a different part of the formulation brief — base ingredient, sensory system, or functional actives — and draws on the same feedstock and manufacturing infrastructure.
02 — Bio-Aroma
Natural flavours
Six collections and 200+ flavour molecules recovered from peels, pomace, husks and press cake — never from dedicated crop cultivation.
See the range →03 — Bio-Health
Bioactive naturals
Colourless carotenoids and natural vitamin C — high-bioavailability actives for nutraceutical, beverage and supplement formats.
See the range →Bio-Ingredients
Three named ingredients, already in commercial supply.
Each replaces a crop-derived ingredient at a 1:1 ratio, carries a natural label under EU and US rules, and is produced continuously from non-food agricultural by-products.
Natural vanilla substitute
BioVan™
Bean-free natural vanillin, precision-fermented
1:1Drop-in for vanilla extract
60%+Cost saving vs natural extract
0Vanilla beans or farmland
365Days a year of supply
BioVan converts sustainably sourced non-food organic substrates into high-purity natural vanillin that is chemically and sensorially identical to the vanillin derived from vanilla beans.
Synthetic vanillin cannot carry a natural label. Conventional extract can, but arrives with severe supply constraints, climate exposure and a price that has moved between USD 50 and USD 600 per kilogram. BioVan is produced entirely by fermentation and remains compliant with EU and US natural flavouring regulation — the label you need, at a cost you can plan against.
Production route: organic waste feedstock → precision microbial conversion → purification and quality control → natural vanillin.
Specification
- Product form
- Powder / liquid concentrate
- Active compound
- Vanillin (4-hydroxy-3-methoxybenzaldehyde)
- Purity
- ≥ 99.5% (powder)
- Substitution ratio
- 1:1 with vanilla extract, by flavour intensity
- Appearance
- White to off-white crystalline powder
- Flavour profile
- Sweet, creamy, authentic vanilla
- Solubility
- Slightly soluble in water; soluble in ethanol and oils
- Labelling
- Natural Vanillin / Natural Flavouring (EU & US)
- Allergens
- None declared
- Certifications
- Non-GMO; Vegan, Halal, Kosher on request
- Shelf life
- 24 months, sealed and dry
- Minimum order
- 1 kg samples; 50 kg commercial
Applications
- Confectionery & chocolate
- Bakery & pastry
- Ice cream & dairy
- Beverages
- Nutraceuticals & supplements
- Personal care fragrance
Heat-stable across bakery processes, and effective at masking bitter notes in protein powders and vitamin formats.
Bean-free coffee
Recaff™
Fermentation-derived coffee flavour and caffeine complex
1:1Drop-in for coffee extract
55%+Cost saving vs green beans
0Coffee beans or farmland
365Days a year of supply
Recaff converts organic waste substrates into a rich coffee flavour and caffeine complex that reproduces the roasted sensory profile without agricultural dependency.
Coffee production faces compounding pressure from climate change, land scarcity and water stress. Recaff decouples coffee flavour from crop-based supply entirely, and remains compliant with EU and US natural flavouring standards — ready to replace or extend conventional extracts in any formulation.
Production route: organic waste feedstock → precision microbial bioconversion → roast flavour development and purification → coffee complex.
Specification
- Product form
- Powder / liquid extract
- Active compounds
- Coffee flavour complex + natural caffeine
- Caffeine content
- Customisable, 0% to ~3% w/w in powder
- Substitution ratio
- 1:1 with instant coffee or extract, by intensity
- Appearance
- Brown powder or dark liquid concentrate
- Flavour profile
- Roasted, slightly bitter, espresso-style
- Solubility
- Highly soluble in water
- Labelling
- Natural Coffee Flavouring (EU & US)
- Allergens
- None declared
- Certifications
- Non-GMO; Vegan, Halal, Kosher on request
- Shelf life
- 18–24 months, sealed, dry and cool
- Minimum order
- 1 kg samples; 50 kg commercial
Applications
- Ready-to-drink coffee
- Energy drinks & shots
- Confectionery & chocolate
- Bakery & snacks
- Ice cream & dairy
- Nutraceuticals
Tunable caffeine from 0–3% lets one ingredient serve decaf RTD, standard cold brew and pre-workout formats without changing supplier.
Cocoa powder substitute
Precision-fermented, cocoa-free, plant-based
1:1Drop-in for cocoa powder
4Variants, mild to intense black
10–12%Fat across every grade
0Conching or extra process steps
Recoa delivers the colour, flavour depth and functional performance of cocoa powder from sustainable bean-free inputs — without the supply volatility or allergen exposure of conventional cocoa.
It is a true drop-in: same dosage, same process, no reformulation, so savings begin on the first batch. With cocoa at historic highs under EUDR compliance pressure and climate volatility, Recoa prices independently of the cocoa market.
Four alkalization levels give formulators direct control over colour depth and flavour intensity, while a constant 10–12% fat content means existing fat balances in compound coatings, bakery premixes, beverage powders and frozen desserts stay untouched.
Applications
- Compound bars & coatings
- Beverages
- Ice cream & frozen
- Bakery & premixes
- Confectionery & pralines
- Dairy & plant-based
Formulation notes
- Substitution
- Direct 1:1, no recipe changes
- Compatibility
- CBS / CBE compatible, no conching required
- pH range
- 5.4–5.8 natural to 7.5–8.5 very high alkalized
- Allergens
- Cocoa-free; no cocoa allergen exposure
Variants
Light brown
R1100
pH range5.4–5.8
Fat content10–12%
AlkalizationNatural
IntensityMild
Chocolatey coatings, compound recipes, dairy and plant beverages, ice cream, cereals, baked goods.
Spec sheet (PDF)Red brown
R3100
pH range5.4–5.8
Fat content10–12%
AlkalizationLight
IntensityMedium
Chocolatey bakery, dairy, ice cream and compound recipes.
Spec sheet (PDF)Dark brown
R5100
pH range5.4–5.8
Fat content10–12%
AlkalizationHigh
IntensityStrong
Bakery premixes, dairy and ice cream recipes.
Spec sheet (PDF)Black
R7100
pH range7.5–8.5
Fat content10–12%
AlkalizationVery high
IntensityVery strong
Baked goods and colour enhancement.
Spec sheet (PDF)Spec sheets for every variant are linked above, and lab-scale samples ship before you commit to production volumes.
How it compares
Natural label, stable price. Not a trade-off.
Buyers have historically had to pick two of three: natural labelling, authentic flavour, and predictable cost. A fermentation route delivers all three.
| Criteria | ReenBio (BioVan / Recaff) | Conventional extract | Synthetic |
|---|---|---|---|
| Label status | Natural | Natural | Synthetic / artificial |
| Supply security | Year-round, scalable | Seasonal, climate-dependent | Consistent |
| Price stability | Stable and predictable | Highly volatile (vanilla USD 50–600/kg) | Stable, petrochemical |
| Flavour authenticity | Identical to bean-derived | Authentic | One-dimensional or absent |
| Sustainability | Waste-based, low land use | Land intensive, deforestation risk | Petrochemical-derived |
| Allergen status | Allergen-free | May contain alcohol | Allergen-free |
| Caffeine control (Recaff) | Tunable 0–3% | Fixed, bean-dependent | Precise dosing |
| Cost vs benchmark | 55–60% lower | Benchmark, volatile | Cheaper, but not natural |
Cost comparisons are against natural vanilla extract and green coffee beans respectively, at prevailing market rates.
Bio-Aroma
Flavour molecules recovered from what processing discards.
Bio-Aroma draws its entire portfolio from peels, pomace, husks and press cake — never from dedicated crop cultivation. By-products often retain higher concentrations of volatile aromatics than the primary crop, which makes them a better starting point as well as a cheaper one.
100%From agricultural waste
200+Unique flavour molecules
0Primary crop usage
70%Lower carbon footprint
Six signature collections
Citrus Elevation
Bright, zesty aromatics extracted from citrus processing waste — peel oils, cold-pressed essences and terpene fractions.
From citrus peels & pomaceBerry Upcycled
Deep, complex berry notes reclaimed from the press cake and pomace of berry processing, rich in anthocyanin and ester molecules.
From berry press cakeVanilla Reimagined
Natural vanillin and vanilla-adjacent molecules recovered from spent vanilla beans and cocoa husk fermentation by-products.
From spent vanilla & cocoa huskHerbal & Botanical
Green, aromatic herb molecules captured from the stem, leaf and root streams discarded in culinary herb production.
From herb stem & leaf wasteSpice Heritage
Warming spice profiles derived from the husk, chaff and fibrous material of black pepper, cardamom and cumin processing.
From spice processing wasteCocoa Depth
Intense chocolate and cocoa compounds extracted from cocoa shell, pod husk and fermentation by-streams in chocolate manufacture.
From cocoa shell & pod huskKey molecules
Limonene
Bright citrus aroma, extracted from orange and lemon peel waste streams.
Citrus peelVanillin
Warm vanilla note recovered from spent beans and cocoa fermentation.
Cocoa huskLinalool
Floral, lavender-like. Isolated from herb stem and flower processing waste.
Herb wasteEugenol
Clove and spice warmth from pepper and cardamom processing by-products.
Spice huskExtraction process
01
Waste sourcing
We partner with processors, farms and manufacturers to collect validated agricultural by-products.
02
Molecular analysis
Our scientists identify and map flavour-active compounds using advanced chromatography.
03
Green extraction
Supercritical CO₂, steam distillation and enzymatic processes isolate pure flavour molecules.
04
Quality & delivery
Authentication, safety validation and custom formulation deliver the finished flavour solution.
Where Bio-Aroma is used
- Beverages
- Juices, energy drinks, plant milks, premium soft drinks
- Confectionery
- Chocolates, gummies, hard candies, pastries
- Dairy & plant-based
- Yoghurts, ice cream, cheese alternatives, oat products
- Savoury & snacks
- Sauces, seasonings, meat products, snack coatings
These are molecules that are difficult to synthesise artificially — which is precisely why recovering them from waste is worth the effort.
Bio-Health
Bioactives engineered for formulation, not just for the label.
High-bioavailability naturals for nutraceutical, functional beverage and supplement formats — each solving a specific formulation constraint rather than adding another line to the ingredient deck.
01
Colourless Carotenoids
The antioxidant benefit of conventional carotenoids without the vivid colour — for formats where clean visuals matter as much as function.
Best for
- Transparent beverages
- Skincare blends
- Supplements
02
Natural Vitamin C
Sourced from fruits and plants: a bioavailable, stable alternative to synthetic ascorbic acid, with reliable absorption and formulation flexibility.
Best for
- Fortified foods
- Drinks
- Nutraceuticals
Precision manufacturing
Innovation only counts once it runs every batch.
Our process design translates pilot performance into dependable commercial production, with tight control of the parameters that determine sensory and functional outcome.
- Consistent composition and actives concentration
- Controlled particle size and physical properties
- Reproducible sensory performance
- Batch-to-batch uniformity within specification
- Food-safety systems and quality assurance
- Efficient, de-risked scale-up
- Application-specific specifications
- Traceability from residue to finished lot
Supply-chain design
Reliability built into the ingredient itself.
Ingredient performance is one part of the decision. Buyers also need dependable sourcing, competitive economics and uninterrupted availability — so we design for those from the outset.
- Strategic contracting of residue feedstock
- Development of specialised supply partners
- Alternative-feedstock qualification
- Inventory and demand planning with customers
- Localisation of critical process steps
- Quality control across every supply stage
- Application-specific packaging and delivery
- Reliable commercial-scale fulfilment
From residue to commercial scale
One partner across the full ingredient journey.
Six stages take a commercial constraint — a molecule you cannot source, a cost you cannot hold, a claim you cannot substantiate — through to contracted supply.
01
Understand
We map the application, the sensory target, the cost architecture and the regulatory frame you have to work inside.
02
Design
We select the feedstock, the biological route and the purification strategy that meet those targets at the required scale.
03
Develop
Our scientists build and optimise the process through bench and pilot runs, refining titre, yield and sensory profile.
04
Validate
We test the ingredient in your matrix — sensory, functional, stability and processing performance under real conditions.
05
Manufacture
We translate the route into a controlled, repeatable production process with documented quality systems.
06
Supply
We build the feedstock contracts, QC and logistics required for dependable commercial delivery at your volumes.
Built for ambitious food & nutrition brands
We help teams ship products that survive contact with the market.
From de-risking an existing formulation to standing up an entirely new ingredient platform, we combine biology, process engineering and supply-chain design to move a brief into production.
- Launch differentiated products
- Solve constrained-sourcing problems
- Hold margin against commodity volatility
- Substantiate sustainability claims
- Meet EUDR and Scope 3 obligations
- Scale with contracted confidence
Let’s build it
Secure your ingredient supply before the next price cycle.
Talk to our scientists and commercial team about custom formulations, indicative pricing and pilot partnerships. Most engagements start with a single specification and a constraint you have not been able to solve.
Can’t find the ingredient you need? Let’s co-create it.