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Food and Beverage

Enzyme Solutions

Let Us Customize an Enzyme Solution to Achieve Your Food and Beverage Processing Goals

Enzymes play an important role in the processing of many food and beverage ingredients and products. Enzymes catalyze essential, highly specific reactions under unique conditions to preserve flavor and texture of food. This type of processing is often preferable to harsh chemical and thermal treatments. The use of enzymes in food processing is generally consistent with “clean label” and “all-natural” labeling.

Enzymes to help digest proteins into amino acid building blocks

Enzymes to help break down fats into energy-rich fatty acids

Enzymes to help digest starch carbohydrates

Enzyme to digest lactose

To help break down hard-to-digest carbohydrates and plant fibers

To help release nutrients and minerals from plants

Custom Solutions

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From problem to solution, we will guide you through every step to ensure intelligent design, optimized performance, and differentiated product offerings.

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measuring cup filled with powder

Protein processing is a constantly evolving field in which our enzyme applications research is providing new and exciting insights for the traditional and alternative protein ingredient categories.

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wheels of cheese aging on shelves

Fat-modifying lipases are used in cheese production to impact both flavor and texture. Lipases are additionally used as an emulsifier in the production of dressings, mayonnaise and other food products.

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various breads

Amylases are the most widely used enzyme in food processing. Amylases help break down long chains of glucose called starch. The process of starch liquefaction requires amylase during a vital step in manufacturing high fructose corn syrup. Amylases are also used in baking for anti-staling properties and in fruit juice processing for clarification.

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pouring a glass of milk

Also known as beta-galactosidase, lactase converts the disaccharide milk sugar called lactose into the monosaccharides glucose and galactose. In food processing lactase is used in the manufacturing of “lactose-free” milk for consumers with lactose intolerance. Lactase is also used to modulate flavor and texture in yogurt processing.

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Other Carbohydrases

smorgasbord of grains nuts and fruit

A number of additional carbohydrase enzymes are commonly included in the processing of complex carbohydrates and fibers found in vegetables and plant-based foods. Examples include hemicellulase, alpha-galactosidase, xylanase, glucanase, and pectinase.

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Learn About Our Services

Custom Formulation

The right enzyme or microbial for your precise application

Custom Blending

Large blending capacity, production and packaging

Custom Product Development

Your partner in innovating new products

Custom R&D Projects

From basic research through development and tech support

Quality Assurance & Control Support

Every product rigidly tested in our in-house lab

Regulatory Support

Regulation review, safety, import/export and more

Let’s Develop Something Together

We’re as passionate as you are about scientific innovation that matters

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