Establishing scientific leadership in hyaluronic acid fermentation for Procelys

The production of hyaluronic acid (HA) by microbial fermentation has become the market standard. However, despite heavy investment in equipment and processes, many producers are struggling to achieve high, consistent and economically viable yields.

Procelys intervenes at an often underestimated but critical level: nutrients used as substrates by bacteria involved in precision fermentation. The challenge was to reposition these yeast extracts not simply as inputs, but as real levers for industrial performance.

We have built a strategy of thought leadership based on a strong conviction: fermentation performance is determined upstream. Rather than just talking about the product, the ebook takes a systemic approach, linking biological, economic and regulatory constraints to the nutritional choices made in the upstream phase.

• Educational deciphering of HA fermentation mechanisms (viscosity, oxygenation, bacterial metabolism)
• Highlighting the key role of yeast extracts and nitrogen sources in regulating these parameters
• Clear segmentation of challenges according to the cosmetics, nutraceutical and pharmaceutical markets
• Positioning Procelys as technical partner, not just a supplier of ingredients

• Strategic E-book : “Ferment smarter, scale faster”
• Structuring the sales pitch around ranges NuCel® (cosmetics & nutra) and ProCel® (pharma)
• Expert content combining market data, industrial constraints and technical evidence

The ebook allows Procelys to move the conversation from the price of the nutrient to its impact on yield, reproducibility and cost per kilo of HA. It reinforces the brand's scientific credibility with R&D, process and quality teams, while supporting a consultancy-oriented sales approach.