DuPont™ Danisco® Food Enzymes

Harness the power of enzymes for superior food quality and improved processes

DuPont™ Danisco® food enzymes are ideal to help you improve food freshness, optimize production, add texture, ensure consistent quality and reduce costs. What’s more, they’ll also enable you to reduce your water consumption, energy consumption, and waste.

Enzymes can also contribute to healthier diets by enabling the production of foods that are lactose free, reduced in sugar and enriched in prebiotic fiber.

What are DuPont™ Danisco® Food Enzymes?

Enzymes are nature’s little dynamos. Present in plants, animals and microorganisms, these microscopic proteins function as catalysts for the thousands of chemical reactions that take place in all living cells.

Through modern biotechnology and knowledge, DuPont™ Danisco® food enzymes mimic natural enzymatic processes while also speeding them up. The result is enzymes that are as they would appear in nature, but with an accelerating effect that contributes value-adding, previously unattainable functionalities to food products.

A Lasting Impact

Roughly 30% of our food is wasted annually, generating close to 1.3 billion tons of food waste. This amounts to global losses of roughly US $1 trillion. DuPont enzymes can help extend the shelf life of foods, reducing food waste. This avoids both wasted resources and environmental emissions associated with food waste decomposition.

Curious to see what the most outstanding version of your food looks like?

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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Carbohydrate Processing Enzymes

Our enzyme solutions enable our wet milling customers to optimize production of HFCS, high dextrose and high maltose syrups while reducing energy, water and…

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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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