Ligno Flava-Lignocellulose Natural Flavor

Continue Smelling a Sustainable Natural-Flavor

Ligno flava natural vanillin is sustainable vanillin production from natural base with low cost, low energy, and environment friendly.

Use Case

Vanillin is currently one of phenolic compounds manufactured from vanilla beans. While it takes a higher price to sell, new potential material have to known. Another raw material recognize from agricultural waste, can be used as a substitute for synthetic vanillin. LignoFlava can uses as a flavor enhancer in numerous food products, and as a key part of flavor compounding are mentioned. The component of vanillin uses in food manufacture production. Most of it use in baking, chocolate, vanillin sugar, and palatability enhancer in food. Besides, LignoFlava used in perfumery of a vanilla-like product is examined, with its important role in the field of aroma description. Many vanillin uses in perfumery are touched on, as are also some in flavor-masking, pharmaceuticals, agrochemical products.

Potential

Vanillin is the world’s most important and profitable aroma compound. World market was estimated in 12000 tons/year. Food industry used 60% of world’s vanillin production as flavor or aromatic agent. Moreover, vanillin gives food an antioxidant and antimicrobial properties. The rest of vanillin production are used in perfumes-cosmetics and pharmaceutical products. However, less than 1% of the worldwide production of vanillin comes from natural vanilla. Alternative production vanillin comes from agricultural-biomass waste. In particular, biomass waste contains lignin as a raw material of vanillin can be transformed into vanillin with fermentation process. Therefore, Synthetic Vanillin from biomass could be applied as green chemistry with low cost, low energy, and low impact to environment.

Business Case

Vanillin is primarily used in the food and beverages industry to enhance the sweetness of food items such as chocolates, candy, biscuits, ice-creams and cakes. Global vanillin market is expected to witness high growth with an estimated 9 million people population by 2050 and vanillin its widespread use as a flavoring agent in food & beverage industry. Limited supply of natural vanilla and rising consumer interest in natural ingredients has been driving investments for natural vanilla which in turn is likely to boost vanillin market over the forecast period. Increasing application scope of vanillin in pharmaceuticals and fine chemicals is further likely to augment market demand. Growth in personal care & cosmetic industry are anticipated to have a positive impact on vanillin market.

Objectives:

  1. Provide natural flavorings, especially flavorings vanillin to feed 9 billion people and to create of food flavorings sustainable way.
  2. Reduce agricultural waste containing lignocellulose to be used as natural source materials for vanillin and environmentally friendly
  3. Build business vanillin production as a business that has great potential with need vanillin as food additive ingredient on the worldwide

Team Ligno Flava

Malang, East Java, Indonesia

INSIGHT + INSIGHT + INSIGHT / Published January 15, 2017 by Himawan Auladana

INSIGHT + INSIGHT + INSIGHT

Idea Parker / Published January 15, 2017 by Himawan Auladana

Idea Parker

Expert Input / Published January 15, 2017 by Himawan Auladana

Expert Input

This product is an alternative solution for produce biorefinery product. As we know food flavors is a important ingredient in food industry especially vanillin. The production of natural vanillin is limited and many industry use shyntetic vanillin. The lignocellulose biomass with lignin content determines enzymatic digestability of plant waste biomass for producing biofuels or bioproduct such as vanillin, ferulic acid etc. Two important aromatic compounds; benzaldehyde and vanillin. Developed a method for extraction and characterization of lignin and hemicelluloses from biomass using microbiology bioconversion. These can be extracted as platform chemicals on an industrial scale for synthesizing further valuable products. The predominant products were vanillin and syringaldehyde. Minor quantities of coumaric acid and ferulic acid were also obtained.

Irnia Nurika, STP. MP. PhD.
Lecturer of Agroindustrial Technology, Agricultural Technology Faculty University of Brawijaya

Prototype Building / Published January 15, 2017 by Himawan Auladana

Prototype Building

Team workspace / Published January 15, 2017 by Himawan Auladana

Team workspace

Our Team

Our Mission

Food as individual needs has being a global critical issue. Starting at the process of making a food, any thermal process can decrease the quality of sense, aromatic, and its colors. Agricultural waste biomass can produced vanillin on their own compositions, such as lignocellulose containing lignin can be processed into vanillin through biotechnology. Biomass waste contains lignocellulose have a great availability. One of biomass is coconut husk which are abundant in Indonesia because Indonesia is the world's largest producer of coconuts. Therefore, we made LignoFlava, as the natural vanillin, made from coconut husk biomass has an impact for food production gain without damage environmental. Recording to the cost, environmental, and healthiness aspect, natural vanillin have more advantages. LignoFlava natural vanillin made with biotechnology through fermentation process of biomass materials to obtain natural vanillin flavoring agent. LignoFlava, as the natural vanillin, made from coconut husk biomass has an impact for food production gain without damage environmental. Our team believe that LignoFlava natural vanillin can be a new food addition that can increase food’s sense without decrease human’s healthiness. LignoFlava, a natural vanillin, generally supposed to be cheap, non-toxic, renewable and environment-friendly impact, to be used on food.

Our Background

Our Team, Ligno Flava made from 4 students of Agro-industrial Technology University of Brawijaya, Indonesia with program studies specialized in Food Industry, Agroindustrial System and Technology, and Agroforestry with experiences in research and product development. We focus on the vanillin food additives commonly used in various food industries in the world. Ligno flava arise from the awareness of use food additives in the food industry that can be used to improve the quality while food production. Many foods such as chocolate, ice cream, cakes, beverages, ingredients using vanillin as a flavoring agent. So, the availability of vanillin is required. Otherwise it appears the issue of use of food additives are unhealthy and production processes that are not environmentally friendly. This is a challenge for us to innovate produce food additives were safe and friendly environment to meet the needs of the food industry with natural ingredients. That "Ligno Flava" natural flavor agent derived from natural ingredients, healthy, cheap, renewable, and environmental friendly.

Our Badges

  • Power Team
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  • Design Lab Experts
    Attended at least one of the weekly TFF Design Lab “office hours” sessions.
  • We Famous
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  • Fan Club
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  • Interior Architect
    Posted three pictures of your team workspace
  • Idea Parkers
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  • Global Foodies
    Posted three facts about global food issues learned in the Explore mode
  • Insight + Insight + Insight
    Shared three new insights your team formulated in the Define mode
  • On Time, On Target
    Shared your Design Statement created during the Define mode
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    In the Ideate intro video, Richard shares an important tip while eating an apple. Share a team-apple-eating pic!
  • Expert Input
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  • Live Testing
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  • Etch-A-Sketch
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  • WE DID IT!!
    Submitted Final Pitch, including videos and concept details
The information contained here represents student project ideas developed as the result of brainstorming activities during Round 1 of the TFF Challenge. It does not represent any final business plans or commercial products.