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). With enzymes, processors can achieve a delicious new value stream, and increase the efficiency, profitability and sustainability of processing lines.

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.

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