These enzymes have some strong sustainability and process benefits

Our specialized range of enzymes enables you to increase protein extract yield while making savings on energy consumption. The FOODPRO® range of enzymes is crucial to valorise and convert underutilized co-products from food manufacturing.

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

Our specialized range of enzymes enables you to increase protein extract yield while making savings on energy consumption. The FOODPRO® range of enzymes is crucial to valorise and convert underutilized co-products from food manufacturing.

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

Key Benefits
  • Upcycles co-products into valuable ingredients
  • Helps improve the nutritional profile of your products
  • Increases yield
  • Provides energy savings
  • Enables a consistent and controlled process

The FOODPRO® Product Range

Our specialized range of protease enzymes offers food processors a unique opportunity to optimize production processes and add nutritional benefits to their products and improve the nutritional profile of their product.

FOODPRO® Food Processing Enzymes

Product

Benefit

Application

FoodPro® Alkaline Protease

Alkaline protease which improves processing properties

All protein-rich food raw materials (including animal, plant-based, microbial, yeast, etc.)

FoodPro® PXT

Alkaline protease which improves processing properties

Animal-based raw materials (e.g. heparin extraction)

FoodPro® 30L

Alkaline protease which improves processing properties

Animal protein processing (e.g., fish meal and oil production)

FoodPro® PHT

A protease which enhances processability at higher temperature, enables increased oil extraction and energy savings

Fish meal production

FoodPro® PNL

Neutral protease which increases processability with enhanced taste profile

Collagen peptides, meat extracts, etc.

FoodPro® CAT

Catalase which improves ingredient quality (e.g., appearance)

Ingredient production

FoodPro® CBL

(Hemi) cellulase which improves raw material processability

Plant based raw materials

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Sustainability

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

Our enzymes support these objectives of the United Nations Sustainable Development Goals:

2 Zero hunger

3 Good health and well-being

12 Responsible consumption and production

13 Climate action

Connect with us
Contact IFF Cultures & Food Enzymes

Get in touch to learn how our enzymes and cultures for the food industry can improve freshness, ensure consistent quality and reduce costs.

Contact

Get in touch to learn how our enzymes and cultures for the food industry can improve freshness, ensure consistent quality and reduce costs.