Oxford: Isis Innovation celebrates 101 spinout companies in 25 years

As the technology-commercialisation company of Oxford University, Isis Innovation, celebrates its 25th anniversary, it also looks back on 101 companies that originate from Isis. Oxford Biotrans, the 101st company, will commercialise new routes to high-value chemicals using patented enzyme technology. 

Tom Hockaday, managing director of Isis Innovation since 2006, said: “These are two significant milestones for us: celebrating 25 years since the opening of Isis in 1988 by the University of Oxford, and this week spinning out the 101st company that Isis has helped to create.

"The achievements of Isis over 25 years are exceptional in terms of transferring technologies and expertise from the University to business where they receive investment leading to improved products, services, healthcare etc. This is a tremendous contribution to the impact that Oxford University has across the world, creating sustainable economic growth locally, nationally, and internationally.

“Isis stands way ahead in terms of creating high-technology businesses as part of the Oxfordshire innovation engine. These milestones have been achieved through the support of the University, local investors and entrepreneurs, and the exceptionally strong, dedicated and professional team of people in Isis over the years.”

In the past 25 years, spinouts from Isis have included Oxford Gene Technology, which provides innovative genetics research and biomarker solutions to advance molecular medicine, and Oxford Photovoltaics, which is developing solar cells that can be incorporated into building surfaces. Other notable spinouts are Organox which is trialling technology that keeps transplant organs functioning outside the body for up to 48 hours and NaturalMotion, the IT games company that came out of research from the Oxford Department of Zoology.

The 101st company, Oxford Biotrans, will initially target the natural flavours and fragrances market. The technology comes out of the Oxford Chemistry Department. Dr Luet Wong, the inventor, explained: “The technique makes use of enzymes to transform commonly-available natural extracts into our target flavour and fragrance compounds. The process requires little energy and generates almost no waste in contrast to conventional chemical processes. The real benefit is that the end product is completely natural.”