Sponsored Content

Natural creaminess, produced by fermentation: Biophelion launches massoia lactone at Fi Europe

Jena based Biophelion launches its first flavour ingredient at Fi Europe 2026: massoia lactone, the creamy coconut note, made by fermentation instead of from the bark of a wild tree. Visitors can taste the difference at stand 51SU70.

Massoia lactone gives dairy, plant based and confectionery products their creamy coconut note. Until now it has come from the bark of a wild tree in Papua that is listed as Near Threatened by the IUCN. Harvesting the bark kills the tree.

Biophelion produces the same molecule by fermentation in Jena, Germany. The result is a defined ingredient of at least 95% purity, free of the co-extracted botanicals found in bark oil, with consistent quality independent of harvests. First evaluations describe a cleaner, more defined coconut note than bark oil.

"Not everything natural is good for nature," says Felix Kasper, CCO of Biophelion. "Many natural flavours still come from wild harvest, and hardly anyone talks about it. We want to change that, starting with massoia lactone."

Massoia lactone is available now as a natural flavouring substance under EU Regulation 1334/2008. Delta-decalactone, a creamy and buttery lactone, follows in 2027.

Judge for yourself: taste white chocolate with and without Biophelion's massoia lactone at the Startup Pavilion, Hall 5.1, stand 51SU70. Samples, CoA, TDS and SDS on request.

Read More