Conagen develops kaempferol fermentation production

Kaempferol is a type of flavonoid, identified in a wide variety of dietary sources such as kale, beans, tea, spinach and broccoli. It can also be found in herbal ingredients like Devil’s Claw. According to Merriam-Webster, the molecule was named after eighteenth century German physician and naturalist Engelbert Kaempfer. The global kaempferol market may exceed $6.5 billion by 2025, according to a recent research report by Global Market Insights, Inc.

The flavonoid has strong antioxidant activity, and is also reported to offer anti-microbial, anti-inflammatory, and immune system benefits to humans.

Biotech company Conagen has derived kaempferol from its molecular platform for flavonoid antioxidants, including the previously announced molecules: DHQ, also known as Taxifolin, p-coumaric acid, hydroxytyrosol, and rosmarinic acid.

“We’re bringing to market a pure and natural kaempferol at affordable prices that were not possible or available until now,”​ said Casey Lippmeier, PhD, vice president of innovation at Conagen. “Conagen’s scalable, precision fermentation for producing flavonoids like kaempferol is more efficient and sustainable than what can be achieved with the chemically-synthesized or botanically-sourced molecule.”​

“This launch further demonstrates our talent for delivering innovative compounds which are ideal for dietary supplements and ‘clean-label’ ingredients for functional foods, beverages, and cosmetics,”​ added Lippmeier.

The kaempferol development expands the specialty ingredient portfolio for Blue California, Conagen’s commercialization partner.