Meat and culinary processing enzymes 

Our processing enzymes provide many benefits to the meat and culinary processing industry

Processing enzymes can have many benefits in the meat and culinary industry such as increasing the yield, improving the extraction of proteins and converting by products into valuable ingredients.

Protein hydrolysate producers can also use our broad range of food proteases to produce functional protein products, natural flavors while reducing bitterness of such protein hydrolysates.

Our processing enzymes are either natural extracts or produced by microbial fermentation.

Key benefits:

  • Increase yield
  • Improve extraction
  • Convert by-products into valuable ingredients
  • Reduce protein hydrolysate bitterness

Our specialized enzyme protease range offers food processors a unique opportunity to optimize production processes and add nutritional benefits to their products.

Product Benefit Application
FoodPro® Alkaline Protease Enhance flavor, Improve protein yield Meat, poultry and fish protein extracts
FoodPro® PXT Enhance flavor, Improve protein yield Meat, poultry and fish protein extracts
FoodPro® 30L Enhance flavor with lower bitterness, Improve protein yield Meat, poultry and fish protein extracts
FoodPro® PHT Increase solubility and enhance flavor, Improve protein yield Vegetable hydrolysis (eg. Gluten, soya, etc.)
FoodPro® 51FP Reduce bitterness of protein hydrolysates, Improve protein yield Meat, poultry, fish and vegetable protein hydrolysates
FoodPro® PNL Enhance flavor, Improve protein yield Meat, poultry and fish protein extracts
 
 
 

The Protease Enzymes Guide

Go to The Protease Enzymes Guide

 
 
 

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