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Umami-yumm

Protein hydrolysates to improve flavor

Umami-yumm

Healthier, more sustainable, new value streams

Everyone likes cheesy and savory umami flavors. With enzymes, processors can create intense cheese flavors in just hours, or savory protein hydrolysates (plant- or animal-based). Enzymes enable processors to achieve delicious new value stream, and increase the efficiency, profitability and sustainability of processing lines.

Your applications for flavor enhancement

Cheese
flavors

Using traditional methods, it takes a long time to develop good cheese flavors. Enzymes can deliver intense cheese flavors in hours.

Hydrolysed
animal protein

A large part of slaughtered animals results in low-value co-products. Enzymes help convert these into high-quality, flavor enhancing hydrolysates.

Hydrolysed
fish protein

A large part of processed fish is often discarded. Enzymes let processors improve their profit margins, processing efficiency, product quality and sustainability.

Hydrolysed
vegetable
protein

Enzymatically hydrolyzed vegetable protein (eHVP) offers naturalness over aHVP and superior taste over yeast extract. Enzymes allows for cost-neutral exchange of aHVP and yeast extracts for better taste and label friendliness.

Hydrolysed
yeast extract

Traditional yeast extract production uses enzymes existing naturally within the yeast. But adding enzymes enables higher yield, better process control and more consistent product quality.

Sustainable flavors for people

Global demand for both plant- and animal-based protein is rising. The global market for plant-based protein is estimated to reach USD $14.2 billion by 2022. But consumers expect products to be healthy and appealing. Yeast extracts and eHVP made with enzymes can be applied in savory food products that are great-tasting, low-salt and clean label.

Demand for animal protein is also rising but comes with a high environmental cost. It’s important to use the whole animal - including the low-value co-products like guts, feathers, skin, scales or fish trimmings. Enzymes help convert these into high-value flavour-enhancing ingredients for soups, sauces, ready-made meals or palatants for pet food.

Have questions about flavor enhancement?

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