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