By enabling milder and more efficient processing conditions, enzymes can contribute to sustainability by reducing resource consumption and waste generation.
Your enzymes
Your gateway to unlimited solutions and innovations
Amylases break down complex carbs like starch and glycogen into simpler sugars such as glucose and maltose. They’re used in baking, dairy, meat processing, brewing to convert grain starch into fermentable sugars, and in plant based beverages.
Glucan degrading enzymes break down complex carbohydrates in grains, veggies, and fruits. They enhance food texture and nutrition in bread, beer, fruit juice, and plant based drinks. They also optimize brewing efficiency.
Convert starch into sugars like glucose for sweetening, fermentation, or enhancing texture and shelf life in beer, wine, baked goods, and confectionery.
Digest pectin, a complex plant cell wall polysaccharide, to enhance texture and quality in food like fruit juice, wine, canned fruits, and vegetables. Pectinases boost juice extraction yield and clarity.
Digest proteins into peptides and amino acids to enhance flavor, texture, and nutritional value in foods like cheese, meat, and brewing. It also improves protein digestibility, bioavailability, beer clarity, stability, foam, and flavor.
Hydrolyze sucrose, a disaccharide, into its component monosaccharides, glucose and fructose.
Special activities and enzymatic blends thought and developed to provide answers and solutions for the different challenges that food sectors are facing.
which is why we market Non-GMO enzymes, considering all food sensitivities.
Your lab
We focus on delivering customized and efficient solutions for each customer. We work closely with our clients and partners to understand their needs and offer them the best possible solution.
Our collaborative process results in solutions designed to meet your exact specifications.
Our enzymatic laboratory, your valuable resource for moving one step forward.
Animal feed
