Fermentation for Food & Ingredients: Pilot to Industrial-Scale Lactic Acid Production from Molasses

Discover how lactic acid for food ingredients (E270) is produced by fermenting molasses with lactic‑acid‑producing microorganisms, then readied for scale with inline pH and DO, CIP/SIP and hygienic utilities in a compact footprint. TEKINBIO™ with Track Advance delivers optimised aeration, mixing and thermal control with recipe governance and lot‑to‑lot comparison, creating a reproducible and traceable path to industrialisation.

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Immunoglobulin Production for Rare Autoimmune Diseases

As demand for immunoglobulin therapies grows across rare autoimmune diseases, manufacturers must expand plasma fractionation capacity while maintaining strict GMP and viral safety standards. This case study shows how Boccard delivered a large-scale, integrated immunoglobulin production facility designed to support long-term IVIg supply.

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