More protein, please
Novozymes applications for protein
Plant
protein
Health and sustainability preferences drive the demand for plant proteins. But inclusion of plant proteins still faces multiple challenges. Novozymes’ solutions address texture and flavor issues to help make plant protein the preferred protein by consumers.
Flavor
enhancement
The taste of processed foods is often enhanced by derived proteins like peptides and amino acids. Such flavor enhancers also enable salt-reduction. Enzymes are a natural way to create savory flavors and flavor enhancers from plant, yeast or animal protein sources.
Animal co-
products
valorization
A large part of processed meat and fish is classified as co-products. So, it makes sense to extract all the potential value from animal co-products. Enzymes help processors improve their product quality, profit margins and sustainability.
Highly specific action of enzymes
Protein hydrolysates (proteins that have been at least partially broken down into component amino acids) can be sourced from plants or animals. They have a wide variety of applications in food processing. Enzymatic hydrolysis is highly specific, and offers a high degree of control with many advantages over traditional methods of breaking down the proteins using acid or endogenous enzymes.
The following food-grade enzymes are recommended for protein modifications:
| Enzyme type | Novozymes Product | Description |
| Endoprotease | Alcalase® L FG | Broad-spectrum endoprotease, liquid |
| Alcalase® AF L | Broad-spectrum endoprotease, amylase-free, liquid | |
| Neutrase® L | Broad-spectrum endoprotease, liquid | |
| Protamex® | Very broad-spectrum endoprotease, granulate | |
| Novo-Pro® | Very broad-spectrum endoprotease, liquid, for pet and animal feed only | |
| Formea® TL BG | Trypsin-like bacterial protease, granulate | |
| Formea® CTL BG | Chymotrypsin-like bacterial protease, granulate | |
| Exo-peptidase | Flavourzyme® L | Flavor modifying protease, liquid (also displays endoprotease activity) |
| Protana® Prime | Flavor modifying blend of amino and carboxy peptidase, liquid | |
| Glutaminase | Protana® UBoost | Glutamine to glutamic acid conversion, liquid |
New research: Capture more of the plant protein market
A business full of beans
Fifteen years ago, there were very limited opportunities for soy protein in the food and beverages space. Today soy is an acceptable protein across multiple formats and plant proteins are becoming mainstream alternatives all over the world.
Juan Manuel Benítez Garcia, Global Marketing Manager at Novozymes, says that 15 years from now the variety of plant proteins will be even wider.
We need a change of mindset. The world will not be fed by steaks.Juan says the driver towards plant proteins won’t only be population growth, but also changing behavior and consumer awareness, as consumers start to realize the health and environmental benefits of plant proteins.
And the trend towards plant proteins has another important dimension, Juan says. “The grains now being fed to animals for later human consumption can be used directly in human food, improving the overall efficiency of the food industry and reducing food waste.”
