News

01 Mar

Oxford Sparks podcast

There is a growing global industry for natural flavours in our everyday products – replacing chemically made compounds with those made in biology. Here in Oxford, a group of scientists are getting a ‘taste’ of the action by making natural flavours through modern day brewing. Focusing on the scent and flavour of grapefruit, where global

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01 Nov

Smarter Smells

After years of research, the flavour and fragrance industry is increasingly turning to biotechnology for commercial production, as Emma Davies for Chemistry World reports. Read more here

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08 Sep

Can you turn an orange into a grapefruit? #StartedinOxford

  Capturing the scent and flavour of a grapefruit is incredibly difficult and costly. Around 400,000kg of grapefruits are needed to produce just 1kg of the flavouring used in products such as drinks, desserts and sweets. Now Oxford scientists have developed a way to use enzymes to modify naturally occurring compounds found in an orange…

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17 Mar

Oxford Biotrans Opens New Office & Laboratory Facility in Milton Park

Friday 11th March, 2016; Oxford Biotrans today opened its new office and laboratory facility in Milton Park, Abingdon. The ceremony was led by Nicola Blackwood, MP for Oxford West and Abingdon, and Chair of the Commons All Party Science and Technology Select Committee, and attended by senior representatives of the Royal Society of Chemistry, the

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04 Aug

Oxford Biotrans secures £2.5m of new investment

Oxford Biotrans announced today that it has closed £2.5m in Series A funding. The investment was led by Imperial Innovations with participation from existing shareholders IP Group plc and the University of Oxford and new investors Oxford Innovations and Technology EIS Fund and De Monchy Aromatics. The company was incorporated to commercialise new routes to

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05 Mar

UK research provides taste of future foods

Slice open a grapefruit and a volatile molecule full of flavour hits you. Nootkatone, used in citrus soft drinks, confectionery and perfumes, is one of the most challenging ingredients to access in the world and costs around the same as beluga caviar. But now, years of research by University of Oxford spin-out company Oxford Biotrans are

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