For over 30 years’ Biocatalysts has developed and launched a large range of products for the enzyme modified cheese (EMC) market. These flavours are the key part of savoury snacks, cheese dips and processed cheese. We can use enzymes to make flavours from mild cheddar to blue with a wide range of notes adding depth and authenticity to the end product.
More recently products for applications such as butter oil hydrolysis and whey protein hydrolysate production have become more popular. Both of which we have experience with.
More companies are requesting microbial enzymes as an alternative to the traditional animal enzymes. We have a wide range of microbial alternatives which can be used to produce kosher, halal and vegetarian products.
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