Healthier, more sustainable, new value streams
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.