Japanese enzyme manufacturer Amano Enzyme will present ProBoost Neutra, its enzyme treatment for pea protein isolate, at Fi Europe in Frankfurt from 17 to 19 November. The company’s European R&D head plans to argue for using pea ingredients in formats other than protein beverages.
The Frankfurt appearance follows the product’s debut at Bridge2Food Europe in Copenhagen in June. ProBoost Neutra is applied during pea protein isolate production. According to the company, it improves solubility and emulsification and gives the ingredient a milder flavor, while keeping protein content the same.
Dr. Antonio Sullo, Head of Research & Development at Amano Enzyme Europe, said, “Our enzyme-based solutions help manufacturers overcome key challenges in plant-based food and beverage development while refining key formulation properties. Our newest enzyme technology, ProBoost™ Neutra, was developed to improve solubility and emulsification, while also contributing to an improved flavour profile. Through a targeted enzymatic process, manufacturers can improve the functionality of pea protein isolate without adding complexity to their existing processes.”
A session on pea ingredients outside the shaker
Sullo will give a presentation titled “Enzyme-Powered Pea Innovation.” It will cover how targeted enzyme treatments can solve common formulation problems in pea protein applications, including beverages and other plant-based formats. Amano says the talk will also look at new product opportunities for pea ingredients outside protein drinks.
At Bridge2Food, Sullo gave a session under the same title. There he discussed using enzymes to raise protein content in pea protein cheeses and to convert pea starch fractions into low-sugar syrup.
Swapping out the alkaline step
ProBoost Neutra is designed for existing wet fractionation lines, where it replaces the alkaline step. Amano says processors can adopt it without significant capital expenditure.
ProBoost Neutra is part of Amano’s Plants Unlimited portfolio, a range of enzymes for the taste, texture and stability of plant-based products. The company’s earlier work in the category includes Umamizyme Pulse, launched in 2021 to create umami and kokumi notes in pea, soy and rice proteins.
Sullo stated, “For example, our solutions for beverages range from barista-type to no-sugar plant-based drinks. As a leading manufacturer of organic* and non-GM** enzymes in Europe, we are committed to developing enzyme solutions that help advance the future of plant-based foods and beverages.”
*Under EU Regulation 2018/848. **Based on a Non-GMO Project compliance affidavit.
