Food Enzymes

Bakery enzymes

Gain more control over the bakery process – and obtain better bread product even with poor grain quality. Try DuPont™ Danisco® bakery enzymes, and put yourself on track for higher profits.

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Brewing enzymes

Profit from the power of brewing enzymes and sharpen your competitive edge with cost-effective production, optimal raw material use and higher yield.

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Dairy enzymes

Dairy enzymes give cheese products their defining texture and flavor – and provide advantages in UHT processing. Sustainable gains and cost savings possible.

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Fish processing enzymes

Fish processing generates valuable byproducts that are high in protein and lipids, such as viscera, skin, tails, heads and frames. By using enzymes to valorize byproducts, processors can potentially obtain additional revenue from nutritional supplements, ingredients for pet food, biodiesels, fertilizers, agricultural products, animal and fish feeds.

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Meat and culinary processing enzymes

Meat and culinary processing enzymes offers food processors a unique opportunity to optimize production processes and add nutritional benefits to their products.

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Present in plants, animals and microorganisms, enzymes are proteins that function as catalysts for the thousands of chemical reactions that take place in all living cells. These natural substances are ideal for use in the modern food industry.

By adding modern biotechnology and knowledge, we can not only mimic the natural enzymatic process but also speed it up. The result is enzymes that are as they would appear in nature and, yet, with an accelerating effect that contributes value-adding, previously unattainable functionalities to food products.

How our enzymes can help you

DuPont™ Danisco® food enzymes help the food industry to improve freshness, optimize production, add texture, ensure quality consistency and reduce costs – gains that enable our customers to reduce their water and energy consumption and waste.

Enzymes also support health and wellness aims, for example by promoting the digestion of milk lactose, starch, proteins, fats and oils.

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