Grab the opportunities in protein

Better processing, more nutritional value

Improve your food process economy and increase nutritional value in your protein products with enzymes. Whether you are looking to extract protein from plants, get more out of animal co-products, address allergenicity or enhance flavor, our enzymatic solutions will help you create new opportunities and meet market demands.

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 oils, protein 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.

Emerging trends

Protein for a hungry world

More plant-based protein options, better use of food waste and healthy fast food are emerging trends. Novozymes can help with them all.



Enhancement and enrichment

How enzymes build a better protein


Flavor enhancement

Improving the taste of processed food products is the work of products like peptides and amino acids, which are created by the hydrolysis of vegetable and yeast proteins with enzymes. For vegetable proteins to be included across more food applications their taste should adjust to satisfy diverse needs. Enzymes can help.

Plant protein  

Consumers all over the world are getting more health conscious. They demand great-tasting nutritional products with both vegetable and dairy proteins, but these ingredients can be difficult to absorb and taste bitter. Enzymatic modification can help obtain the ideal properties from raw materials and adapt them to the requirements of the final product.

Animal co-product

With up to half the weight of processed fish being classified as co-products, it makes environmental and economic sense to create value from fish co-products and minimize waste.

The same is true in slaughterhouses, where large amounts of low-value co-products are produced. This means that meat protein goes to waste, along with potential profit. Enzymes help meat processors to maximize the quality and value 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.

Chickens eating 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®.

Handful of dirt and fungi

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.

Milk poured