Food
Delivering taste, texture and functionality is what we are known for by food processors in multiple sectors. We are specialised in Dairy, Baking, Brewing, Egg-, Protein-, Carbohydrate-, Lipid- and Fruit & Vegetable modifications.
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.
Discover how targeted enzymatic conversion of soy lecithin into high-performance lysolecithin enhances functionality, stability, and commercial value.
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.
Unlocking the full potential of sunflower lecithin through targeted phospholipase A2 conversion to high-performance lyso-lecithin
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.
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.
