Expanding the role of enzymes ‘to get more out of less’

By Caroline SCOTT-THOMAS contact

- Last updated on GMT

Enzymes were traditionally used to make foods cheaper and faster, but the role of enzymes is expanding, to also help make foods more sustainable and to add consumer benefits, according to director of DSM’s business unit enzymes solutions Lars Asferg.

Asferg spoke with FoodNavigator at FIE in Frankfurt, after the company won an award for its MaxiPro enzyme, which is intended to recover protein from animal by-products.

In the future, enzymes will be used more widely to help the food industry ‘get more out of less’, he said, by using more of the by-products from food and ingredient waste streams as ingredients in their own right.

Related news

Related products

show more

Behind Every Kitchen Masterpiece

Behind Every Kitchen Masterpiece

Kancor Ingredients Limited | 03-Oct-2017 | Application Note

These days most people love cooking and experiencing new cuisines thanks to their exposure to different global cuisines. Here we are presenting two of...

Jungbunzlauer_Cover_AR

Reconcile surimi with better-for-you!

Jungbunzlauer | 18-Sep-2017 | Technical / White Paper

Are you looking for the latest solutions to make your surimi product healthier or to improve its texture? Discover smart and easy to use ingredients for...

Related suppliers

Follow us

Featured Events

View more

Products

View more

Webinars