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a micro-organism directly transforms vegetable oil into the required vitamin. Evaluation of the benefits of the one-step process shows a reduction of CO2 emissions of 30%.39 Industrial biotechnology made it possible to replace the purely chemical production process of cephalosporin, a commonly prescribed antibiotic, by an enzyme-catalysed manufacturing process. Biotechnological production of 7-aminodeacetoxycephalosporanic acid, a key intermediate for the synthesis of cephalosporin, resulted in 37% less electricity use and CO2 reductions of 75%.40 Food Enzymes have been used in food manufacturing for hundreds of years, mainly based on fermentation by micro-organisms. The last ten years in particular have seen an increase in new enzyme applications in food. Before that, the dominant new enzyme innovations were aimed at the production of high fructose syrups from corn starch. Today, novel enzyme applications are also being implemented in baking, fruit and vegetable processing, brewing, wine-making, processing of vegetable oils, cheese manufacturing, and meat- and fish-processing. Many enzymes applications in the food industry are advantageous due to their impact on processing conditions in food manufacturing plants, where enzyme use may result in savings of energy and chemicals. Recently a special amylase41 has been commercialised that diminishes the crystallisation of starch, reducing waste of bread by allowing bread to stay fresh and moist longer. This effect has provided industrial bakeries with new opportunities for changing their production and delivery setup in order to produce at larger, centralised bakeries and make fewer deliveries to retailers. The industry can save both money and energy, while less waste bread also means more efficient use of agricultural raw materials. There are significant environmental gains due to better utilisation of agricultural raw materials. A reduction of GHG emissions of up to 54 t per million loaves of bread sold can be obtained. The major contribution to the reduction of CO2 emissions is also, in this case, the agricultural load. Some 65% of the reduction stems from savings in the production of wheat, including agricultural emissions, production of fertiliser and traction. Some 15% of the reduction comes from savings in energy consumption during milling and baking and 15% comes from reduced transportation. INDUSTRIAL BIOTECHNOLOGY AND CLIMATE CHANGE: OPPORTUNITIES AND CHALLENGES – © OECD 2011 35PDF Image | Industrial Biotechnology and Climate Change
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