More protein, please

Protein demand will grow in the future, both for existing and new sources of protein. But rising demand for protein in particular will generate greenhouse gas emissions and require more water and land. It’s clear we need to make the most of our resources.

The question is how we produce more protein in a more sustainable way.

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

Novozymes’ latest research finds that U.S. consumers are increasingly leaning towards plant-based proteins, yet only 2 in 10 consumers think they taste good.

Meet the expert

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.”

A plate beans
Traditional proteins

Getting the most out of meat and fish

When meat and fish are prepared for human consumption, it’s important to optimize their production processes and reduce waste.

Enzymes can help make sure every bit of the animal is used, via co-products like fish oils, feathers, GAGS extracts, and gelatin.

Right now, up to 50% of every fish processed for human consumption goes to waste. In a hungry world dealing with the consequences of overfishing in many waters, we must prioritize efficient use of these proteins.

Have questions about protein?