Biotech company Chinova Bioworks boosts its global reach, capitalizing on the growing trend against synthetic preservatives, as an increasing number of businesses opt for natural alternatives.
Chinova Bioworks, a Canadian startup founded in 2016 by CEO Natasha Dhayagude and COO David Brown, is experiencing rapid growth by producing natural preservatives and fining agents from upcycled mushroom stalks. The company's signature product, Chiber, is a natural preservative derived from mushroom fiber that effectively replaces synthetic preservatives in various foods and beverages.
Chinova Bioworks' success is rooted in the antimicrobial properties of chitosan, a compound found in mushroom cell walls. This natural substance interacts with the cell membranes of spoilage microorganisms, leading to cell death and preserving product freshness naturally. Chiber is heat-stable, works well across a pH range of 2 to 6.5, and has been recognized as generally safe (GRAS) by the FDA.
The company's expansion is driven by the growing demand for natural ingredients and cleaner labels in the food and beverage industry. In 2025, Chinova aims to triple its revenues, propelled by strong demand in industries such as non-alcoholic beer and premium sodas, which are shifting away from synthetic preservatives.
Chinova Bioworks' production facility on Prince Edward Island is expanding, and the company is working with leading US-based mushroom farmer Giorgio to upcycle mushroom stalks for Chiber production. The company's vegan fining agent, MycoKleer, is also gaining traction to clarify various beverages, potentially saving costs for brewers by reducing the number of mechanical filtration steps required.
MycoKleer can bind with yeasts, tannins, proteins, and other unwanted particles, replacing synthetic and animal-based fining agents. Chinova Bioworks is also planning to establish smaller satellite facilities in Australia and Brazil for Chiber production, aiming to meet the global demand for natural preservatives.
Craft breweries are also seeking natural preservatives for their beer, as thermal pasteurization can negatively impact the flavor, aroma, vitamins, and nutrients of beverages. Chinova Bioworks' Chiber can provide the same shelf-life as tunnel pasteurization without muting flavors or limiting carbonation.
Chinova Bioworks' growth is part of a broader trend within the bioscience sector, particularly in regions like Prince Edward Island, Canada, where bioscience clusters are driving innovation and economic growth. The company expects to receive regulatory approval in the EU by the end of this year or early next year, further expanding its global footprint.
In summary, Chinova Bioworks is a leading example of sustainable innovation, converting mushroom waste into valuable natural preservatives and fining agents. The company's targeted revenue tripling in 2025 reflects both the effectiveness of their product and the accelerating shift away from synthetic preservatives worldwide.
The growth of Chinova Bioworks, driven by the rising demand for natural ingredients, is particularly notable in the health-and-wellness sector, with the company aiming to triple its revenues by 2025. Furthermore, their natural preservatives, such as Chiber and MycoKleer, are gaining traction in various industries, including food-and-drink, beverages, and even the non-alcoholic beer and premium soda markets, as they offer a cleaner alternative to synthetic preservatives.
