Carlina™ Animal Rennet defined strength chymosin and/or pepsin coagulants for traditional cheese making.
With 70% of the world’s population unable to tolerate lactose, it´s hardly surprising that the trend towards healthier food has brought a growing demand for lactose-free dairy products. It also complies with the growing demand for sugar and calorie reduced products.
Our cost-effective non-GM Marzyme® Liquid Microbial Coagulants ensure consistent milk clotting for high quality cheese production.
Complex systems comprising protease, peptidase and lipase enzymes give cheese flavor pathways an effective boost.
Our dairy enzymes are either natural extracts or produced by microbial fermentation.
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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.
Profit from the power of brewing enzymes and sharpen your competitive edge with cost-effective production, optimal raw material use and higher yield.
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.
Food Enzymes for optimized brewing and UHT milk production, freshness in bakery products, increasing oil extraction yields and greater flexibility in tortillas with bakery 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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Nutrition & Biosciences
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