Food & Beverage Enzymes

BCLEAR™ new brewing enzyme that allows breweries to maintain the clarity of beer with a smarter, simplified process while supporting them in improving their sustainability credentials.

Additionally, unlike non enzymatic solutions, BCLEAR™ improves foam stability in the beer and reduces gluten content.

The POWERBake® range of strengthening solutions consistently improves volume and initial softness without compromising crumb structure or shock tolerance – all with a reduced dependence on chemical emulsification, a reduction in waste and returns, and a boost to your bottom line.

Enovera™ 3001 is the first enzyme-only strengthener to match the robustness and functionality of conventional ingredients.

Now bakers in the USA can produce bread and buns with a consistent volume, resilience and crumb structure, resulting in better use of your raw materials and much less waste in production.

Our label-friendly, sustainable POWERSoft® range of amylase enzyme solutions enable ideal texture, moistness, and excellent crumb resilience while maintaining these characteristics throughout your desired shelf-life.

Tortillas are growing in demand to many people throughout the world; that’s why manufacturers are focused on keeping them fresh, foldable, and flake-free over time.

POWERFlex® enzyme technology is focused on keeping tortillas fresh, label-friendly foldable, and flake-free over time. Featuring the anti-staling G4 amylase which reduces dough stickiness and makes your products easier to work with—both in production and in your consumers’ kitchens.

The POWERFresh® range with our unique G+ technology efficiently slows the staling process in bread products, resulting in substantial crumb softening and moistness with improved resilience and elasticity. This offers opportunities for reduced costs and waste, expanded market reach, and differing distribution models.

MAX-LIFE™ is a label-friendly alternative to many fresh-keeping solutions. These enzymes meet consumer need for softness and freshness throughout your desired shelf-life while maintaining product quality and resiliency throughout the distribution network.

The GRINDAMYL™ range of baking enzymes provide a wide range of benefits including improved dough strength, flour correction and flour and bread performance.

Bonlacta™ is a high-purity lactase that can hydrolyze lactose faster under refrigeration and high-temperature conditions, delivering a final product with an outstanding clean taste. Using this tailored enzyme to produce a lactose-free product, allowing you to select your process conditions more freely to minimize reaction times.

Our innovative enzyme solution Nurica™ is the first on the market to meet both low sugar, high fiber needs, by producing prebiotic dietary fibers.

With Nurica™, dairy manufacturers can now reduce the sugar content of plain yogurt with no impact on the fermentation process, taste or texture.

Chymostar™ is a milk coagulating preparation for the dairy industry that offers optimal coagulation and ripening kinetics. Chymostar™ enables ideal curd formation and firming speed, in addition to fast flavor development, helping mitigate the time and cost of maturation.

Developed for a wide array of global consumers, Chymostar™ is preservative-free, Kosher, halal-certified and suitable for use in vegetarian products.

Versilk™ enzyme is the effective way to relieve the viscosity issue when adding protein to yogurts and fermented drinks. A native, non-GM enzyme, Versilk™ manages viscosity without altering fermentation time or final product flavor. And all with a consumer-friendly label.

Marzyme® liquid microbial coagulants are a cost-effective non-GM solution to ensure consistent milk clotting for high quality cheese production.

Marzyme® allows cheese makers to achieve consistent quality and avoid off-flavor formation and can be used in a broad range of cheese processes, including pizza cheese making.

Our ALPHALASE® brewing enzyme complexes supplement natural enzymes to give consistent mashing, particularly when using unmalted barley or other adjuncts.

Extraction is optimized, efficiency improved and costs reduced.

Other benefits include higher adjunct inclusion, increased soluble protein and Free Amino Nitrogen content, and reduced energy consumption.

AMYLEX® Brewing Enzymes enable fast and efficient starch conversion and viscosity reduction securing brewhouse yield.

In brewing and distilling, AMYLEX® can cut the cereal cooking process-time and make your brewery more sustainable.

The range includes medium to high temperature-stable enzymes.

LAMINEX® Brewing Enzymes are the ideal filtration aid in beer, designed for enhancement through viscosity reduction, securing speed and brewhouse yield.

LAMINEX® enzymes are an efficient tool for reducing viscosity, increasing solid-liquid separation yield and improving processing efficiency, particularly when processing substrates such as wheat, barley and rye.

Used in brewing and potable alcohol production, DIAZYME® enzymes ensure the efficient production of fermentable sugars and alcohol and are essential to highly attenuated beer.

Key benefits include increased fermentability, improved and controlled attenuation and production of low carbohydrate beers.

POWERPasta™ helps maintain the eating, cooking and serving qualities and authentic color of durum pastas while helping food companies realize the significant raw material cost saving potential of less expensive locally or regionally sourced wheat.

The POWERPasta™ range of enzymes helps to reduce stickiness after cooking, helps prevent overcooking and improve the shape and appearance of pasta.

Our specialized range of protease enzymes for meat, poultry, and seafood enables you to increase yield, improve protein extraction, and convert your co-products into valuable ingredients.

All our processing enzymes are either natural extracts or produced by microbial fermentation.

A wide range of liquefaction, saccharification and isomerization enzyme solutions enable our wet milling customers to optimize production of HFCS, high dextrose and high maltose syrups. Our starch processing enzyme technology contributes to energy, water, and chemical reduction by increasing dry solids, reducing process temperatures, reducing costly process pH adjustments, and improving filtration efficiencies.