August 1, 2024 – We’re advancing polyhydroxyalkanoate technology with a specialized aerobic fermentation process that converts natural sugars into amorphous and semi-crystalline PHA. Chief Commercial Officer Max Senechal discussed the various performance properties of these two PHA solutions with Chemical Engineering, telling reporter Mary Page Bailey: “Semi-crystalline PHA offers several benefits over other forms of PHA and competitive products, including better thermostability. Additionally, we have food-contact approval for both scPHA and aPHA products, expanding their potential applications in the food industry.”

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