Danisco launches new enzyme

Danisco is to produce an enzyme derived from seaweed, also known as HOX, in a bid to reinforce its position in the functional food market. The enzyme will be marketed for use by the bread and dairy industries, although it is claimed to have several other uses.

The enzyme was discovered by the Biotechnological Institute a couple of years ago. Scientists at the Institute believed that hexose oxidase could have uses in a number of areas, including as a food ingredient, but as the content of hexose oxidase in seaweed is so low, establishing a profitable production based on seaweed extracts was initially a problem for Danisco.

"We've now discovered that through modern biotechnological methods we can produce the HOX enzyme in sufficient quantities and in a way which is both environmentally and financially viable,"​ said Leif Kjaergaard, senior vice president of Business Development at Danisco.

The new enzyme is patented throughout the world. It has been approved by the US food authorities, and similar approvals are expected shortly in Europe and elsewhere. The enzyme will be available to Danisco customers within a matter of weeks, the company said.

"We have great expectations for the enzyme and regard it as yet another important part of our efforts to develop Danisco's leading position within functional food ingredients,"​ added Kjaergaard.

Danisco is expecting sales of HOX enzymes to bring in revenue of between DKr50 and 100 million (€7-14m) in three to five years. The enzyme can be used by bakeries to replace the bread improving agents, bromate and ascorbic acid.

"However, since this enzyme can also be used within the dairy industry for instance, there is no end to its possibilities,"​ Kjaergaard noted.

Danisco claims that its ingredients can already be found in every four loaves of bread sold in supermarkets and bakeries around the world.