12 Feb 2026
The Enzymes Behind Every Great Brew
From maximising extract and improving lauter performance to supporting yeast health, clarity and shelf stability, enzymes quietly solve some of the brewing industry’s toughest challenges.
Application Solution
Enhancing Lecithin Functionality: Enzymatic Production of Lyso-lecithin from Soy
Discover how targeted enzymatic conversion of soy lecithin into high-performance lysolecithin enhances functionality, stability, and commercial value.
10 Dec 2025
From Fixes to Fundamentals: What FiE 2025 Taught Us About the Future of Functionality
Still catching up on everything from Food Ingredients Europe? Read our key take aways from the event and where the food ingredient industry appears to be heading for the next 12 months.
Application Solution
Enzymatic processing of sunflower lecithin: Formation and functionality of lyso-lecithin
Unlocking the full potential of sunflower lecithin through targeted phospholipase A2 conversion to high-performance lyso-lecithin
13 Oct 2025
BRAINBiocatalysts Partners with IMCD to Expand Enzyme-Based Dietary Solutions Across Europe
New collaboration combining BRAINBiocatalysts' enzyme innovation expertise and IMCD's market reach to better support innovation in digestive, immune and metabolic health solutions.
Read more
Application Solution
Smooth, Sweet and Functional: Optimising Oat-based Beverages with Enzymes
Discover how targeted enzyme solutions can transform oat milk production, from tailoring sweetness and viscosity to improving process efficiency. Read our latest technical guide to see how Biocatalysts helps manufacturers create smooth, naturally sweet oat drinks that stand out on the shelf.
Read more
15 Sept 2025
From Grain to Glass: Enzymes In Oat Milk Production
What makes oat milk creamy, sweet, and endlessly pourable? Our latest blog dives into the surprisingly powerful role of enzymes in oat milk production, from breaking down starches for a smoother sip, to boosting sweetness and shelf life without additives.
Read more
4 Sept 2025
Why Dairy Proteins Aren’t Always Easy to Work with – And What You Can Do About It
Dairy proteins are a go-to ingredient in today’s high-protein food and beverage formulations - but they don’t always behave as expected. We explore the common challenges they present and how enzyme solutions can help overcome them.
Read more
31 Jul 2025
How Enzymes Enhance Collagen: A Closer Look at Functionality and Processing
Discover how enzymes unlock collagen’s true potential in food and beverage innovation. This blog reveals how enzymatic hydrolysis turns tough, insoluble collagen into smooth, bioavailable peptides perfect for functional nutrition.
Read more
21 Jul 2025
Collagen: The Secret Support System in Your Body
You’ve seen it in beauty serums, smoothie powders, even joint supplements. But what is collagen, why does your body need it, and how does it actually work? it’s not just the collagen that matters, it’s what enzymes do to it.
Read more
Application Solution
Enhancing Enzyme Modified Dairy Ingredients with an Umami Boost
Unlock Exceptional Savoury Flavours with Enzyme Modified Dairy Ingredients. Discover how targeted enzyme systems can help you produce outstanding savoury dairy flavours, optimise processing, and expand your formulation possibilities.
Application Solution
Tackling Plant-Based Flavour Challenges
One of the toughest challenges in plant-based formulation? Delivering rich, satisfying umami flavour without masking agents, flavour enhancers, or yeast extracts. Through targeted enzymatic hydrolysis, PlantPro™ unlocks flavour-active peptides and free amino acids like glutamic acid, directly from plant proteins.
