Amano Enzyme USA will present its latest research and insights at the Institute of Food Technologists 2025 Annual Event and Expo (IFT FIRST), July 14–16, 2025, at Chicago’s McCormick Place. Attendees are invited to visit booth #S1719 to learn how Amano Enzyme’s high-quality microbial enzymes can improve a variety of food and beverage products, including high-protein plant-based dairy alternatives and protein products.

An expert from Amano Enzyme is also presenting as part of the official IFT FIRST 2025 education program. Monica Henry, M.S., Scientist at Amano Enzyme, will present a session, “From Months to Minutes: The Future of Cheese Aging with Enzymes,” on Tuesday, July 15, at 10:15 a.m. CDT in room S401A. The session will highlight enzymatic modification as an essential tool for the cheese and flavor industries, reducing production time while maintaining high-quality sensory attributes of cheese.

Attendees who visit the Amano Enzyme team at booth #S1719 can sample a variety of high-protein plant-based cheese concepts demonstrating how enzymes can enhance the texture, digestibility and flavor profile of plant-based products. The team will also be available to discuss the important role enzymes play in helping manufacturers increase yields, improve efficiencies and upcycle spent materials, contributing to sustainability and finished products with broad consumer appeal. 

From flavor to functionality, Amano Enzyme can help bring your next innovation to life. Take the next step and visit booth #S1719, attend Tuesday’s education session or request a sample.