Sugar is the expensive element of most sweet products such as sweets or cola. But there is an easy way to cheaper sweets. Enzymes enable corn, cassava or wheat/potato starch to be transformed into sugar syrup. The enzymes work by rearranging and cutting up the starch molecules, turning them into liquid sugar. When the process is complete, the syrups and modified starches, which have different compositions and physical properties, can be used in a wide variety of foodstuffs, including soft drinks, confectionery, meats, baked products, ice cream, sauces, baby food, tinned fruit, preserves, and many more.
Novozymes makes many specialised enzymes for the starch and sugar industries. Some of them also protect the environment. For example, one supplants the use of strong acids in the manufacture of sugar syrups. Others help manufacturers to produce products of a higher quality, save energy and help ensure a safer working environment.