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Enzymes: The Eco-Warriors of Food Manufacturing

As companies increasingly prioritise sustainability, enzymes emerge as unknown heroes, quietly revolutionising the way we produce food. Here's why they matter:

Published 10 June 2024
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Reducing Food Waste and Loss

  • Shelf-Life: They extend the shelf life of food products, ensuring that your favourite snacks stay delicious for longer.
  • Alchemy of Waste: Enzymes don’t just sit idly by; they transform food processing leftovers and waste streams into valuable resources. Think of them as alchemists turning organic matter into biofuels or nutrient-rich fertilisers.
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Boosted Efficiency

  • Speed: Enzymes accelerate food manufacturing processes. Faster production means less waiting time, less energy consumption, and a smaller carbon footprint.
  • Yield Maximisers: Enzymes optimise yield by extracting every last drop of goodness from raw materials. Less waste, more product—win-win!

Resource saving

  • Loss Minimisation: Enzymes minimise losses during processing, ensuring that raw materials don’t vanish into thin air and waste is minimised.
  • Water-Saving: Compared to traditional methods, enzymes use less water while achieving the same results.
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Guardians of Biodiversity

  • Forest Protectors: Enzymes indirectly safeguard forests. By making food production more efficient, we reduce the need for massive land conversion.
  • Climate protectors: Enzymes contribute to climate goals by enabling greener practices.

NATUZYM BIOMAX Extra is a good example of a product that increases yield, by degrading fibrous material, allowing more of the apple to be turned into juice. This simultaneously reduces waste by utilising more of the apple.

Another prime example of how our enzymes contribute to sustainability within food manufacturing is through enzyme modified cheese. The pastes produced from enzyme modified cheese can be dried into a powder to increase its shelf-life and allows it to be stored at room temperature, meaning reduced energy consumption and waste.

In summary, enzymes aren’t just microscopic proteins; they’re eco-warriors, silently shaping a more sustainable food future. So next time you enjoy that perfectly ripe avocado or savour a chocolate chip cookie, think about the overlooked hero’s – enzymes.

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