Meat and culinary processing enzymes

Our processing enzymes provide many benefits to the meat and culinary processing industry

Processing enzymes can have many benefits in the meat and culinary industry such as increasing the yield, improving the extraction of proteins and converting by products into valuable ingredients.

Protein hydrolysate producers can also use our broad range of food proteases to produce functional protein products, natural flavors while reducing bitterness of such protein hydrolysates.

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

Key benefits:

Increase yield
Improve extraction
Convert by-products into valuable ingredients
Reduce protein hydrolysate bitterness

Our specialized enzyme protease range offers food processors a unique opportunity to optimize production processes and add nutritional benefits to their products.

Product	Benefit	Application
FoodPro® Alkaline Protease	Enhance flavor, Improve protein yield	Meat, poultry and fish protein extracts
FoodPro® PXT	Enhance flavor, Improve protein yield	Meat, poultry and fish protein extracts
FoodPro® 30L	Enhance flavor with lower bitterness, Improve protein yield	Meat, poultry and fish protein extracts
FoodPro® PHT	Increase solubility and enhance flavor, Improve protein yield	Vegetable hydrolysis (eg. Gluten, soya, etc.)
FoodPro® 51FP	Reduce bitterness of protein hydrolysates, Improve protein yield	Meat, poultry, fish and vegetable protein hydrolysates
FoodPro® PNL	Enhance flavor, Improve protein yield	Meat, poultry and fish protein extracts

The Protease Enzymes Guide

Go to The Protease Enzymes Guide

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.

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.

Dairy enzymes

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

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

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.

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