Amano Enzyme offers a new white paper about the quickly evolving market for non-dairy milks and how manufacturers can differentiate products to meet consumers’ discerning tastes. 

“In the US, plant milk has surpassed $2 billion in annual sales and accounts for 40% of the total plant-based food market, with 41% of US households buying dairy milk alternatives,” says Ken Iritani, vice president of technical sales for Amano, a major supplier of specialty enzymes for the food industry.

The paper discusses the impact of the coffee industry on encouraging use of plant-based milks. Many consumers get their first taste of non-dairy milks at their local coffee shops, and the positive experience has encouraged use of these milks at home, as well.

However, formulating plant-based milk to have a pleasing sensory experience while maintaining the transparent, robustly clean-label customers call for has been a challenge for the industry.

“While consumers are drawn to clean-label, they aren’t willing to sacrifice taste,” says Iritani.

As an example, he pointed to research conducted by Mintel, highlighted in the white paper, which showed “Fifty-two percent of consumers listed ‘taste’ as the most important factor when choosing plant-based products, compared to 39% who listed ‘health.’”

“Now that plant-based milks have successfully entered the mainstream, the key challenge for brands has shifted from gaining acceptance to achieving optimization,” continues Iritani. 

“For centuries, enzymes have played a role in many types of food preparation, and they can be an important tool for non-dairy milk manufacturers. These natural substances, derived from plants, animals, or microorganisms such as fungi, act as catalysts in food that fuel chemical reactions impacting such characteristics as texture, color, and consistency.” 

Recently, Amano introduced the enzyme, Protein Glutaminase ‘Amano’ 500, (PG 500), derived through a unique fermentation process. It can be used to increase the solubility of proteins and improve their emulsification properties, which has been demonstrated to create a smoother mouthfeel. 

“PG 500 allows plant-based milk brands to go one step further with their clean-label positioning, thereby living up to the highest standards which discerning consumers increasingly desire,” adds Iritani. “It provides a smart, label-friendly solution for a better sensory experience, which blends in nicely with the ethos and messaging championed by plant-based milk industry leaders.”

A copy of the paper can be downloaded from the following link:

Amano Enzyme

Founded in 1899, Amano Enzyme is a worldwide specialty enzyme manufacturer with subsidiaries in the USA, Europe, and Asia. Amano Enzyme USA Co., Ltd. supplies high-quality, microbial enzymes for the Food, Dietary Supplement, Industrial, Diagnostic, and Regenerative Medicine Industries to the Americas. With multi-ton manufacturing capabilities, SQF Level 2 certification, and technical expertise we are capable of providing unparalleled service along with our guaranteed quality products. 

For further information, call (847) 649-0101, or email