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.