We have successfully developed & manufactured enzyme products for applications in food, pet-food, and life science. Select your industry sector and application and choose from our extensive portfolio of enzyme products.
A fungal exopeptidase preparation suitable for the hydrolysis of dairy, animal and plant protein substrates, used to decrease hydrolysate bitterness and promote positive flavour generation.
A mixed fungal esterase and protease preparation to produce a full cheese flavour profile with fatty acid and protein notes. Ideal for an Enzyme Modified Cheese (EMC) with cheddar and a slightly Swiss cheese flavour.
Fungal lipase preparation active against all 3 positions on triacylglycerol substrates hydrolysing short, medium and long chain fatty acids to produce a unique fatty acid flavour profile in Enzyme Modified Cheese (EMC).
Microbial alternative to pancreatic lipase, with low level of protease activity to produce an intense free fatty acid flavour with brothy and sulphur undertone notes in Enzyme Modified Cheese (EMC).
Microbial alternative to pancreatin, with lipase and protease activity for producing strong free fatty acid flavours with sulphur and sweet notes for Enzyme Modified Cheese (EMC) applications.