Meat and Culinary Processing Enzymes

For increasing yield and improving protein extraction

Processing enzymes have some serious benefits in the meat and culinary industry.

Our specialized DuPont™ Danisco® range of protease enzymes enables you to increase your meat yield, improve protein extraction, and convert your otherwise waste-bound by-products into valuable ingredients.

All our DuPont™ Danisco® processing enzymes are either natural extracts or produced by microbial fermentation.

Key Benefits:

Increases yield
Improves extraction
Converts byproducts into valuable ingredients
Reduces 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	Enhances flavor Improves protein yield	Meat, poultry and fish protein extracts
FoodPro® PXT	Enhances flavor Improves protein yield	Meat, poultry and fish protein extracts
FoodPro® 30L	Enhances flavor with minimal bitterness Improves protein yield	Meat, poultry and fish protein extracts
FoodPro® PHT	Increases solubility and enhances flavor Improves protein yield	Vegetable hydrolysis (eg. gluten, soy, etc.)
FoodPro® 51FP	Reduces bitterness of protein hydrolysates Improves protein yield	Meat, poultry, fish and vegetable protein hydrolysates
FoodPro® PNL	Enhances flavor Improves protein yield	Meat, poultry and fish protein extracts

How We Help

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. DuPont 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 meat and culinary processing enzymes support these objectives of the United Nations Sustainable Development Goals.

Application Areas

Meat, Poultry & Seafood

With proactive science-based innovation, broad market expertise and over 50 years of collaborative applications in meat, poultry and seafood, DuPont stands out as your go-to solutions provider.

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.

Bonlacta™

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.

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.

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…

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 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.

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.

Nurica™

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Meat and Culinary Processing Enzymes

For increasing yield and improving protein extraction

How We Help

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