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.
Enzyme brands that deliver
LIPOMOD®, PLANTPRO™, PROMOD®, FLAVORPRO®, DEPOL®, MILK-O®, NATUZYM®, DELTABREW® and DELTAZYM® tailored enzyme formulations are used as processing aids that provide superior value for positioning final food products. We offer customised microbial precision fermentation services, addressing the latest trends in food processing to manufacture enzymes, proteins and other value-added food ingredients.
Related Products
Amylase 11MDP
Rapid digestion of starch designed for use in dietary supplement formulations.
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BAKEMYL™ 4XL
Optimized xylanase system for whole wheat flour correction, improvement of volume and process stability.
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BAKEMYL™ ACND
Acrylamide reduction up to 90% without compromises on process and quality. pH 5,5−8,0
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BAKEMYL™ ACWP
Acrylamide reduction up to 90% without compromises on process and quality. pH 3,0−5,5
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BAKEMYL™ AGS
Amyloglucosidase releasing single sugars. Reduce proof times and increase color.
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BAKEMYL™ BC.2 BG
Protease for biscuit and cracker production optimization, dough relaxation and elasticity
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BAKEMYL™ BX10 BG
Bacterial Xylanase providing better dough characteristics, improved loaf volume and finer crumb structure
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BAKEMYL™ CRCH
Biscuit optimizer with similar function as SMBS and cystein for elastic control in dough, enhanced savoury taste
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Resources
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.
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.
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.
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.
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.
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.
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.
15 May 2025
Navigating the Future of Dairy: Innovation, Adaptation and the Enzyme Advantage
From clean labels to lactose-free innovation, and from sustainability goals to hybrid dairy products dairy processors face both challenge and opportunity. We review the trends reshaping dairy and the strategic role enzymes play in driving innovation and efficiency.
2 Jan 2025
Ingredient Innovation Leading the Food Industry in 2025
As we enter the new year, we take a look at the stand out market trends driving innovation in the food industry and shaping the future of food ingredient development over the coming year
25 Nov 2024
Food Ingredients Europe 2024: Key Highlights and Trends Shaping the Future of Food
As Food Ingredients Europe comes to a close for another year, we reflect back on the key trends from this year and what we can expect to see shaping the future of food ingredients.
18 Nov 2024
Biocatalysts Ltd Launches PlantPro™ enzyme range to address key challenges in the plant-based food industry
As consumer demand for plant-based products continues to rise, so do the challenges of creating foods that deliver on taste, texture, and functionality. This new brand will help our customers create standout products like plant-based beverages, dairy alternatives, meat substitutes, and cheese alternatives.
