Scientist Amano Enzyme Elgin, Illinois, United States
Abstract: The plant protein trend is continuing to drive developments in alternative products such as dairy alternatives and meat alternatives. With the on-going developments in these alternative products the industry is faced with challenges to satisfy consumer expectations that plant alternatives should closely mimic their animal-based counterpart. Amano Enzyme and its use of enzyme biotechnology has helped improve plant-based products for some time now and recently has been making an impact in the meat alternatives sector. With the help of protein hydrolysis and extrusion, Amano Enzyme has been able to successfully develop umami flavor in plant proteins and maintain the improved flavor, as well as other improved characteristics, through the transformational and intense extrusion and texturizing process. Amano Enzyme presents improved meat alternatives using enzyme biotechnology: Lighter extrudate, chewier texturized protein, umami enhanced flavor with less beany texturized pea protein.
