Amano Enzyme USA Co. Ltd. showcases its latest technological advancements during the Institute of Food Technologists 2024 Annual Event and Expo (IFT FIRST) in Chicago, July 14-17.
Visitors to booth #1623 will learn about the difference Amano Enzyme’s high-quality microbial enzymes can make in a variety of food and beverage applications, including plant-based dairy alternatives and proteins. Non-GMO options are also available.
“Our team is excited to meet with IFT attendees and discuss how our specialty enzyme innovations and solutions can help improve the texture, taste and consumer appeal of food and beverage products, including plant-based products,” said Emilie Shishido, head of marketing. “Amano Enzyme’s background in pharmaceuticals, fermentation and enzyme technology—paired with our commitment to the highest standards of quality, manufacturing processes and technical expertise—means we bring a unique problem-solving, collaborative approach to our customers’ most difficult formulation and processing challenges. Our experts will be available and can share insights into how enzymes can help manufacturers increase yields, improve efficiencies and upcycle spent materials, contributing to sustainability and a finished product that consumers will embrace.”
Amano Enzyme experts are also presenting as part of the official IFT FIRST 2024 education program. Monica Henry, Scientist at Amano Enzyme, is presenting the session, “Improvement of Physical Properties in High Protein Plant-Based Cheese with Enzymatic Treatment,” on Tuesday, July 16, at 12:00 p.m. CDT.
This session reflects the importance of plant-based proteins and the dairy alternative market.
According to Statista estimates and Grand View Research, the market for supplement protein RTD beverages alone in the U.S. will grow by nearly a half billion dollars from $1.37 billion in 2020 to $1.82 billion by 2025; the global plant-based cheese market was USD $2.43 billion in 2021 and is expected to grow at 12.6% from 2022 to 2030.
“Enzymes play a major role in contributing to the texture, taste and consumer appeal of plant-based dairy products,” said Shishido. “Amano Enzyme has led the way in developing enzyme solutions for plant-based dairy beverages, cheeses and more, in response to growing consumer demand for plant-based offerings that look, taste and function like their traditional counterparts. We developed Protein Glutaminase “Amano” 500 (PG 500), a protein glutaminase believed to be the first food enzyme to improve the solubility of proteins at low pH levels. That is just one example of the innovative solutions we develop in collaboration with our customers, as we contribute to their bottom-line success.”
Stop by and visit Amano Enzyme’s team at IFT Booth #1623 to learn more or visit www.amano-enzyme.com/application/food.
About Amano Enzyme:
Founded in 1899, Amano Enzyme is a major specialty enzyme manufacturer with subsidiaries in the USA, Europe and Asia. Amano Enzyme USA Co., Ltd. supplies high-quality, microbial enzymes for the Food, Dietary Supplement, Industrial and In Vitro Diagnostic Industries to the Americas. With multi-ton manufacturing capabilities, SQF Level 2 certification and technical expertise, Amano Enzyme can provide unparalleled service along with guaranteed highest quality products.
