These enzymes have some strong sustainability and process benefits
Our specialized range of enzymes enables you to increase protein extract yield while making savings on energy consumption. The FOODPRO® range of enzymes is crucial to valorise and convert underutilized co-products from food manufacturing.
All our food processing enzymes are either natural extracts or produced by microbial fermentation.
Key Benefits
- Upcycles co-products into valuable ingredients
- Helps improve the nutritional profile of your products
- Increases yield
- Provides energy savings
- Enables a consistent and controlled process
| Product | Benefit | Application |
| FoodPro® Alkaline Protease | Alkaline protease which improves processing properties | All protein-rich food raw materials (including animal, plant-based, microbial, yeast, etc.) |
| FoodPro® PXT | Alkaline protease which improves processing properties | Animal-based raw materials (e.g. heparin extraction) |
| FoodPro® 30L | Alkaline protease which improves processing properties | Animal protein processing (e.g., fish meal and oil production) |
| FoodPro® PHT | A protease which enhances processability at higher temperature, enables increased oil extraction and energy savings | Fish meal production |
| FoodPro® PNL | Neutral protease which increases processability with enhanced taste profile | Collagen peptides, meat extracts, etc. |
| FoodPro® CAT | Catalase which improves ingredient quality (e.g., appearance) | Ingredient production |
| FoodPro® CBL | (Hemi) cellulase which improves raw material processability | Plant based raw materials |
Sustainability
Roughly 30% of our food is wasted annually, generating close to 1.3 billion tons of food waste. This amounts to losses of roughly US $1 trillion globally. Our enzymes can help extend the shelf life of food and reduce food waste. This avoids environmental emissions associated with decomposing food waste and wasted resources.
Our enzymes support these objectives of the United Nations Sustainable Development Goals:
3 Good health and well-being
12 Responsible consumption and production