Wacker Biosolutions, the life sciences division of the Wacker Group, has begun producing fermentation-generated cystine at its new site in León, Spain.
Over the past 18 months, the division has modernised part of the 800 m³ fermentation capacity acquired at the end of 2016, including the introduction of a production line for cystine. In total, €30 million has been spent at the facility.
In the coming months, the plants are to be ramped up to full capacity as Wacker aims to meet its customers’ rising global demand.
Cystine and cysteine, the amino acid produced from it, can be used in the food sector to manufacture flavourings and make doughs in baked goods easier to process.
Germany-headquartered Wacker said that due to the plant-based and inorganic raw materials used, its cystine and cysteine are both vegetarian.
Gerhard Schmid, head of Wacker Biosolutions, said: “With our investment in the León site, we are well equipped to further strengthen our position as the global market and technology leader for fermentation-generated cystine.
“The modernised fermentation plants and the new cystine production plant enable us to reliably meet our customers’ growing demand for cysteine and cystine, and to commercialise new fermentation-generated products.”