Grain processors are embracing the rise in demand for plant proteins, that results from a desire to be more sustainable and the high prices of animal proteins.
Gluten, retrieved after starch extraction from wheat, is already highly valued in the flour industry. According to Trine Høje Andersen, Business Development Manager at Novozymes, the value of gluten can be substantially increased through enzymatic processing.
“Enzymes can solubilize gluten, making it a possible replacement for whey proteins in, for example, calf milk replacers and sports drinks,” says Trine. “By carefully selecting the correct proteases, it is possible to reduce the bitter taste often associated with protein hydrolysis. Novozymes' strong protease portfolio combined with competent, local technical support is vital to help our partners excel in value-added protein ingredients.”