Items Tagged with 'enzymes in food'

ARTICLES

Amano Enzyme Plant Based Burger
Sponsored Content

Make better, juicier plant-based burgers

Interactive Product Spotlight
May 5, 2022
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Prepared Foods invites you to explore the benefits of Laccase Y120 (LC-Y120) by Amano Enzyme. LC-Y120 helps bind plant-based proteins, increase juiciness and reduce cooking time.


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Amano Enzyme Opening New Office in Thailand

The office will provide sales, research and development services to Southeast Asia and India.
January 15, 2019
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Amano Enzyme will begin the New Year with the opening of an office in the Bangkok Metropolitan Region, the Kingdom of Thailand, effective February 1, 2019, according to Ken Iritani, vice president, technical services, Amano Enzyme USA.
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Amano Enzyme USA: Non-GMO Enzymes

Amano Enzyme USA uses IFT to showcase line of non-GMO food enzymes
August 20, 2018
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Officials say the new non-GMO line joins Amano’s broader portfolio of enzymes—including proteases and lipases—already widely used in food applications. Moreover, new non-GMO enzymes also will be available worldwide through Amano’s various subsidiaries.
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Mom and Daughter

Enzymes: Unsung Heroes

Enzymes are the silent workhorses of the ingredient world
Kantha shelke
Kantha Shelke PhD, CFS
February 26, 2018
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Enzymes help solve some of the biggest challenges in the food processing industry. This makes them especially valuable for handling today's "hot button" issues of sugar reduction, sustainability, and acrylamide reduction, as well as applying to a myriad of clean-label approaches.
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Enzyme Development Corp.: Versatile, Organic

Enzeco Purified Papain RS Concentrate is a broad spectrum protease that may be used in certified organic operations
September 9, 2015
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Enzyme Development Corp.’s ENZECO® PURIFIED PAPAIN RS CONCENTRATE is a food grade proteolytic enzyme product processed from the dried latex of the fruit of Carica papaya (21CFR184.1585).
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Certified Organic

Enzyme Development Corp. earns OMRI certification for its purified papain RS concentrate
December 8, 2014
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The Organic Material Review Institute has certified Enzyme Development Corporation’s “no sulfite added” papain, ENZECO® purified papain RS concentrate.
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Newly Discovered Compounds Boost Liver Detoxification Enzymes

Oilseed crops, including rapeseed, canola, and camelina, contain some of the same bioactive ingredients
October 6, 2014
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University of Illinois scientists have found compounds that boost liver detoxification enzymes nearly fivefold, and they’ve found them in a pretty unlikely place—the crushed seeds left after oil extraction from an oilseed crop used in jet fuel.
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woman eating muffin

The Market for Enzymes

A new report defines and segments the global alcohol and starch/sugar enzymes market.
May 2, 2014
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The market is expected to grow at a CAGR of 7.9% from 2013 to 2018.
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blueberry muffin

Clean Label Breads

Optimized blends of enzymes and ascorbic acid can replace chemical dough conditioners to deliver high-quality bread products with a simplified ingredient statement.
February 17, 2014
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While there is no actual definition for “clean label,” clean label products generally give consumers an easy-to-understand ingredient statement that does not bring questions on what is included in a food.
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EVENTS

Webinar

7/14/21 to 7/14/22
Contact: Vania

Coffeemax – the Innovative Enzyme That Boosts Your Coffee Extraction Process

ON DEMAND: According to the research organization, Statista, the sales of cold-brewed coffee are forecast to reach nearly $1 billion by 2025, growing at a compound annual growth rate (CAGR) of 24 per cent from the base year of 2015.

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Webinar

4/21/22 to 4/21/23
Contact: Meg M.

Improve Formability, Moisture, Texture and More in Meat and Dairy Alternatives With Enzyme Technology

ON DEMAND: The market for plant-based foods is growing exponentially. New science in enzyme technology has been growing in tandem to help transform plant protein into delicious alternative meat and dairy products. In this webinar, Amano, with over a century of experience in food enzyme development, introduces its latest enzyme innovation to help increase the binding ability, reduce cooking loss and improve the juiciness of meat analogs.

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