At the crossroads between ancient traditions and advanced biotechnologies, fermentation transforms natural raw materials and boos their powers. It is true for actives as well as functional ingredients, according to Inter Actifs - Aceto (booth 129). Here is a short selection of inspirational examples from the company:


Bijyo Haku—In Japan sake lees is a traditional food derived from the preparation of sake. It is now also an active ingredient rich in amino acids and glucosylceramides.

Oubisei—An original extract of Sakura Flowers associated to a sake lees extract. An anti-aging active that promotes cell renewal via the activation of a new target, collagen XVII.

H-Net LP—Working with a rice species from the Niigata area, Technoble have been able to successfully modify its structure thus unlocking all sensory and functional potential of rice starch. It generates a new generation of natural emulsions in which lipophilic ingredients are adsorbed within an original 3D texture.


More info: Inter Actifs - Aceto; Tel: 516-627-6000; Email: inter-actifs@aceto.com; Website: www.interactifs-aceto.com