Better processing, more nutritional value
A business full of beans
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.”
Getting the most out of meat and fish
Protein for a hungry world
The world’s population is expected to grow to nearly 10 billion by 2050. Traditional meat-based proteins won’t be able to feed a hungry planet. The impact on the environment caused by animal farming will see consumers demand new solutions from the food industry.
Power to the plants
Plants and the flavors and functionalities they add to food and beverages are exciting news for food manufacturers. Consumers want healthier and cleaner lifestyles - and they are looking for nutritional, protein-rich alternatives that are produced in a sustainable way.
Almost a third of the food produced in the world goes to waste. Using more of this food for human consumption offers a great opportunity to innovate. Exploiting edible food waste, including previously discarded co-products from meat and fish processing, is key for sustainable production and consumption.
Time is of the essence
In households today, time is a precious resource. Busier lifestyles are making it harder to meet nutritional requirements. Consumers want food preparation shortcuts for fresh, nutritious and customizable meals. They also love healthy protein snacks that can be eaten on the go.
Healthy food for everyone
Consumers all over the world want to eat healthy, and more and more people are paying attention to their protein intake. Everyone should have access to healthy food and drink, but not all consumers can afford products that are natural or low in sugar or lactose.
Affordability is an important topic for the food and beverage industry. Low-income consumers make up a large part of the global consumer base, particularly in emerging markets. It is important to create healthy products at all price points.
Flavor, functionality and fortification
Get better flavor, more nutrition and greater value from co-products
Improve the quality and sustainability of your protein products with enzymes. Whether you are looking to extract protein from plants, get more out of animal co-products, lower allergenicity or enhance flavor, our enzymatic solutions will help you create new opportunities and meet customer demands.
The taste of processed foods is often enriched and enhanced by derived proteins like peptides and amino acids. Enzymes are a natural way to help create savory flavors from your plant, yeast or animal protein source. Consumers are asking for more plant protein and great taste, and enzymes can satisfy the diverse consumer and processing needs.
Consumers all over the world are focusing more on health and sustainability, on what is good for them and good for the planet. That drives an increasing demand for great-tasting, nutritional products with plant proteins. But these ingredients can be difficult to incorporate into high-quality finished products that are easy to absorb and taste great. Enzymatic processing can help you obtain the ideal properties from raw materials and adapt them to the requirements of the final product.
Specialized food products using dairy proteins continue to fly off the shelves as demand rises from health-conscious consumers. Enzymes help you design consumer products with optimal dairy protein hydrolysate, and reduce the bitterness and insolubility sometimes associated with these proteins.
With a large part of processed animals being classified as co-products, it makes environmental and economic sense to create value from animal co-products. Otherwise, meat and fish protein goes to waste, along with potential profit. Enzymes help processors maximize the quality and sustainability of their meat and improve margins on the total production process
Novozymes Alcalase® is used for broad variety of applications, including hydrolysates from dairy, fish and meat, and plant proteins. Alcalase® is a broad-spectrum protease with high activity from mildly acidic to alkaline pH ranges. Well-established applications include yeast extract, extraction of gelatin or heparin, whey protein hydrolysates, and conversion of animal co-products for pet food and animal feed.
Novozymes Flavourzyme® is a unique enzyme able to provide a deep hydrolysis of plant and animal proteins to generate high-quality flavor. Used alone, it can hydrolyze protein to generate savory flavors from a variety of substrates. When more extensive hydrolysis is needed to solubilize a substrate, Flavourzyme® can be used in combination with Alcalase® to generate even more intense flavors. At lower dosages, Flavourzyme® can also be applied to reduce bitterness in hydrolysates produced from Alcalase® and Neutrase®.
Novozymes Neutrase® is a broad-spectrum protease that is useful where more mild hydrolysis is of interest. The enzyme can also be used with Alcalase® to increase the level of hydrolysis, optimize the performance within a given process, or to optimize the taste of the hydrolysate. Neutrase® is active on a broad range of substrates including dairy, fish & meat, and plant proteins, especially when close to neutral pH.