Ingredients provider Amyris has completed construction of a new production line at its flagship precision fermentation facility in Barra Bonita, Brazil.

The expansion adds a fourth production line to the site, complementing three existing large-scale fermentation lines.

The new installation features a 2x80-cubic-metre configuration, designed to accelerate scale-up and improve flexibility in producing high-value speciality molecules used across industries, including food and beverage, flavour and fragrance, and health.

Chief executive officer Kathy Fortmann described the investment as a key step in meeting growing customer demand for sustainable and customisable ingredients.

She noted that the additional capacity will enable the company to support more partners while maintaining performance, quality and sustainability standards expected by global brands.

The Barra Bonita facility plays a central role in Amyris’s strategy to deliver renewable alternatives to traditionally petrochemical- or agriculturally derived ingredients.

The new line is equipped with advanced automation, process controls and data-driven monitoring systems, aimed at improving efficiency, reliability and production precision.

According to chief operations officer Adam Blaziak, the enhanced automation capabilities allow the company to produce molecules with greater consistency and control, an increasingly important factor for food and beverage manufacturers seeking scalable, clean label and sustainable ingredient solutions.

For the food and beverage industry, the expansion comes amid heightened demand for resilient supply chains and environmentally responsible sourcing. Precision fermentation is gaining traction as a viable route to produce flavours, sweeteners, lipids and other functional ingredients with reduced environmental impact compared to conventional methods.

With the new line now operational, Amyris said it is better positioned to support customers at various stages of product development and commercialisation, from early innovation through to full-scale production.

Founded in 2003, Amyris has built its business around renewable biological chemistry, using fermentation to create speciality ingredients designed to improve product performance while reducing reliance on finite resources.

The latest capacity expansion signals continued momentum in scaling biomanufacturing solutions for mainstream food and beverage applications.