Enginzyme AB, a deep-tech company delivering optimized biomanufacturing solutions through cell-free enzyme engineering technology, announced on May 27th that it had appointed Aymeric de Gantès as CEO. Founder Karim Engelmark Cassimjee will develop a new position as Chief Innovation Officer.
De Gantès comes to enginzyme from Ingredion, one of the leading multinational food-ingredients company, where he was Global Program Director for Taste Modulation.
“Aymeric is the perfect fit as we position ourselves to accelerate revenue growth,” Cassimjee said. “He proved that he understands precision technology like enginzyme’s from the food-ingredients perspective by building an internal start-up to significant size. We want to apply that knowledge to our business.”
“Enginzyme’s team has demonstrated that its technology can deliver what it promises, and without a ‘green premium’ or resource-heavy up-front investment,” De Gantès said. “Enzyme-based chemistry is reaching a tipping point in multiple markets. It is the right time to scale-up our technology and provide attractive market solutions.”
Enginzyme has developed clean, streamlined processes with major players in the food oil industry, as well as in fragrances and flavors, personal care and pharmaceuticals.
Chatarina Schneider, Chair of the Board of Directors, said: “In hiring Aymeric de Gantès, the board aims to convert the strength of enginzyme’s science into significant revenue. We are confident he is the right person to take enginzyme into this new stage of development.”
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