The answers to better plant-based meats & culinary goods are inside
Whether in sauces and stocks or meat, fish and egg analogs, consumers want great taste, texture and nutritional profile. And they also want shorter ingredient lists. To give them what they want, you need to find answers to a range of complex questions. But in fact, the answers are inside the plants, waiting to be found. Best of all, you can find them with just one toolbox: biosolutions.
Enzymatic biosolutions bring benefits to your entire value chain. Unlike ingredients, enzymes for plant-based meat and culinary transform your raw materials, unlocking inherent flavor, texture and nutritional benefits. And as natural processing aids, they do all this in a consumer-friendly way.
Meat fish and egg analogs are a significant opportunity, but giving consumers everything they want can be a challenge. Turn the challenge into an opportunity with our biosolutions.
What if all you needed to overcome these challenges was inside?
The answers to great taste are inside
Our biosolutions for enzymatically hydrolyzed protein target and break peptide bonds at different points of amino acid chains. That transforms flavor profiles so you can help your customers reduce salt levels and achieve amazing umami flavor.
The answers to high protein are inside
The same enzymatic processes that help you get better flavors from plants can also boost protein levels. By targeting and breaking peptide bonds they can increase protein hydrolysis by up to 50%.
The answers to great texture are inside
Plant-based meats like sausages and burger patties often get their texture from hydrocolloids. Our biosolutions can cross-link lysine and glutamine in plant proteins to create an appealing meat-like texture.
The answers to shorter ingredient lists are inside
Consumers want less processed plant-based meats with fewer ingredients. By eliminating the need for carrageenan, konjac, agar, gellan gum and other hydrocolloids, our biosolutions’ cross-linking effect helps you give consumers the shorter ingredient lists they prefer.
Unlock umami in meat
What if you could generate flavor as a natural and integral part of the protein extrusion process? It could help you avoid the addition of certain labelled ingredients during final product formulation.
Find out how this approach could also deliver better flavors, higher yields and cost reductions.
Your partner in the
plant-based space for
For 60 years, we’ve been winning the trust of our partners across the food and beverage industry. We serve dairies, bakeries, breweries, grain and starch plants and – for the last 30 years - plant-based food producers.
But the plant-based space is changing rapidly, and the only certainty about its future is that you’ll need to find answers to ever-more complex questions to succeed.
We can help with high-quality market insights and foresights. And from precision fermentation to functional foods, we have expertise in a range of applications that are highly relevant to the future of alternative proteins. That makes us the right partner to help you find answers for the future of plant-based.
Enzymes for plant-based meat, fish, eggs and culinary goods
Neutrase® for plant protein extraction is a high quality broad-spectrum endo-protease. It provides a mild hydrolysis. It’s often used in isolation in the hydrolysis process but can also be combined with an exo-protease for superior flavor benefits.
Alcalase® for plant protein extraction is a high quality and versatile endo-protease. It provides very extensive hydrolysis. It’s used in the first stage of the hydrolysis process to break down plant protein. It is often combined with other proteases to add more value in a wide range of plant protein applications.
Flavourzyme® for plant protein extraction is a high quality blend of endo- and exo-peptidases. It provides unique flavor generation and debittering benefits. It’s often used after an endo-protease treatment to adjust the flavor of a wide range of food applications.
Protana® Prime for plant protein extraction is a unique exo-peptidase blend that releases free amino acids from protein. The result is flavor generation and debittering benefits. To achieve a high degree of hydrolysis and intense umami flavor, combine Protana® Prime with an endo-protease such as Alcalase® and a glutaminase such as Protana® UBoost.
Protana® UBoost for plant protein extraction is a high quality, cost-effective glutaminase. It converts glutamine into glutamic acid and enhances umami flavor.
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1. Good Food Institute, 2023
2. Percentage of non-eating respondents. Facing Plant-Based Challenges: Health, Price and Taste, May 2023, © Euromonitor International 2023.
3. Unmet Needs Discovery Survey, 84.51° Insights, 2023. Kroger/84.51° shopper data. Top 50% spenders of plant-based products (60M households, consumers' ages 25-64)
4. Good Food Institute, 2023