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November 22, 2021 --- Enzymes are the core ingredients for processing and formulating many food varieties. They can be used to enhance many aspects of plant-based and clean label formulations, from flavor and texture to anti-coagulation, foaming and foaming properties. 

FoodIngredientsFirst talked with manufacturers of enzymatic solutions to further study the development of this field. They highlighted the potential of enzymes to reduce food waste and achieve further climate goals, while sharing insights into the regulatory challenges faced by suppliers in the industry.

“In recent years, the role of enzymes in food and beverage production has undergone significant changes,” commented Frederik Mejlby, Novozymes’ vice president of food and beverage marketing.

"From primarily used to optimize processes for industrial applications and reduce the use of water and electricity, we have seen a shift in the use of enzymes to produce better products for the planet and improve the health and well-being of consumers, such as by removing chemicals or using Plant-based products become possible."

A key challenge for the enzyme market is the lack of consistency in the global regulatory landscape. In this regard, Jacques Georis, Global R&D and Fermentation Science Director of Kerry Group, emphasized: “Enzymes can be an ally in this journey of sustainable development, because these natural and intangible power sources can effectively help manufacturers improve their sustainability indicators. "

"Kerry has expanded its portfolio of enzyme products used in bakeries and breweries beyond traditional applications to actively respond to climate change—especially to reduce food waste and support a circular economy—using nature’s own resources ."

The need for standardized supervision One of the main challenges in the enzyme market is the lack of consistency in the global regulatory landscape.

From a regulatory perspective, the outlook for enzymes is complex, and regulations are frequently updated, depending on several different factors, such as the specific conditions of a given country or region and the type of catering application.

"Different countries have different views on the labeling requirements of enzymes, mainly because global regulatory agencies have different levels of understanding of the technology," Georis said.

"The industry is actively cooperating with agencies such as the World Health Organization (WHO) and the Food and Agriculture Organization (FAO) of the United Nations to standardize the regulatory environment for enzymes on a global scale," he outlined.

"Achieving standardized labeling of enzymes will accelerate manufacturers' ability to simultaneously introduce innovations to multiple markets, benefiting global customers with processing facilities around the world."

Georis points out that all enzymes, regardless of their downstream applications, undergo rigorous safety assessments and must meet the strict safety standards set by current national regulations worldwide.

"Ensuring global compliance requires regular monitoring of any changes in the regulations of these countries or regions."

Improve umami and mellow Amano Enzyme recently launched Umamizyme Pulse, a non-GMO enzyme designed to be used in various plant protein products to produce a pleasant and delicious umami taste similar to that provided by MSG (MSG) . 

In Novozyme's Saphera Fiber solution, the supplier found a way to convert lactose in milk into dietary fiber that can enhance intestinal health. In addition, it also enhances kokumi-a Japanese concept called the "sixth taste", which means "fullness" or "full mouth"-to bring depth, fullness and richness of the taste.

"Umamizyme Pulse is an animal-free enzyme preparation that is optimized to produce high levels of glutamic acid and cysteine ​​in proteins (including peas, soybeans, almonds, and rice) and reduce bitterness," the company said The man explained.

"It can be comparable to or even better with traditional ingredients, and can produce a rich salty taste in protein, providing customers with vegetarian-friendly products."

Amano Enzyme also developed the protein glutaminase Amano 500 (PG 500), which is believed to be the first food enzyme to improve protein solubility at low pH.  

"When proteins are added to low pH formulas, they will precipitate, limiting flavor and formula choices," the spokesperson detailed.

"PG 500 converts glutamine residues in proteins to glutamate, thereby increasing solubility at levels as low as pH 4.5. This greatly expands the manufacturer's applications and options. Although this enzyme is effective for all proteins It’s effective, but it’s especially effective on plant-based proteins such as peas and soybeans."

Using enzymes to fight food waste Enzymes play a vital role in preventing and reducing food waste and its related carbon emissions, especially in the baking, brewing and meat industries.

"Globally, we are facing the huge challenge of food waste. One-third of all food produced is wasted, which has caused US$936 billion in economic losses to the world economy," Georis said. "Consumers are becoming more and more accepting of it, and about half of consumers worldwide are willing to pay extra for food and beverage products that help solve food waste."

Kerry believes that in terms of category, bakery is the largest waste volume in the food industry. Joris emphasized that extending the shelf life of baked goods is crucial to reducing food waste. Some studies have shown that extending the shelf life of baked goods by two days can waste 40% of these foods.

Kerry's BioBake enzyme is designed to extend the shelf life of baked goods. "This technology can help manufacturers significantly reduce waste and increase line efficiency while still producing high-quality products that maintain their quality and functionality," Georis explained in detail.

"The BioBake enzyme system has helped biscuit manufacturers reduce food waste by 20%, increased production line efficiency to 90%, and shortened dough development time by 50%, which in turn means a significant reduction in energy and water consumption during the production process. Consume while still maintaining the consistency of the product and the desired color and crispness."

Balanced formula enzymes are powerful and highly specific catalysts whose specificity stems from their precise mode of action. 

To ensure that our enzymes are added in the best way, Kerry uses its dose-effect analysis data to conduct tests in a range of ranges to find the best enzyme performance and minimize the impact on the entire process and the quality of the final product. 

"When adding enzymes to baking recipes, we use extensive dose-effect analysis data as a guide," Georis said.

In order to use enzymes to achieve the desired results, he pointed out that it is important that the inclusion level of the enzyme is accurate and optimal for the target application. 

“For example, the use of non-starch polysaccharide (NSP) degrading enzymes ensures optimal dough handling and processability without affecting the starch content,” he continued.

"However, excessive NSP degrading enzymes can lead to increased water absorption, sticky dough and higher waste."

Shortening the supply chain Novozymes emphasized that shortening the supply chain-an effective strategy to offset transportation costs and emissions-is essential for the production of enzymes for its malt beverages. 

"Globally, malt beverages such as beer and several non-alcoholic beverages rely on malt imported from Europe," Mejlby explained in detail.

"We have developed an enzyme solution that can use locally sourced raw materials. For our customers, this can save transportation costs, but when you can source materials locally instead of shipping them around the world, it can also reduce greenhouses. Gas emissions. 

Mejlby sees great potential in this area, especially in Asia where malt beverages are very popular. "In terms of human health, we are developing enzymes to make it easier for consumers to live healthier lives."

“For example, we have partnered with Firmenich to launch the Saphera and Tastegem solutions, enabling dairy producers to reduce the added sugar content of fermented dairy products by more than 30%, and our flavor enhancement solution means that manufacturers can add Add less salt to the product. A series of foods while retaining the same flavor characteristics."

In Novozyme's Saphera Fiber solution, the supplier found a way to convert lactose in milk into dietary fiber that can enhance intestinal health. This is especially true as consumers become more aware that a healthy gut has a positive impact on overall health.

In other developments, the company is studying different enzymatic solutions to give meat analogs the correct texture and taste and reduce the need for additives. 

"Although the industry has rapidly produced first-generation products, there is still some way to go in developing healthy products that taste great and contain no artificial ingredients. We see that our enzymes can play an important role in this field," Mejlby concluded.

To contact our editorial team, please send an email to editorial@cnsmedia.com

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