Amano Enzyme USA Co. Ltd. recently held a groundbreaking ceremony to celebrate the expansion of its manufacturing site in Elgin, Ill.
“Our team is excited to see construction begin and proud of the investment Amano Enzyme is making at this facility,” said Ken Nishimatsu, President, Amano Enzyme USA. “Elgin is a key manufacturing facility in the USA, and we are thrilled to commemorate this moment of growth for our team, our products that are being marketed in North, Central and South America, along with all of our customer partners in these regions.”
The construction commenced on May 28, 2024, and is expected to be completed by April 2025. The new addition is being added to an existing facility and is anticipated to add on 29,827sq-ft for the warehouse, production and office areas. After construction is completed, the expansion will continue into the technical services area of the manufacturing site.
“We’re confident that by investing in our facilities such as the Elgin site, Amano Enzyme will continue to uphold our commitment to the highest standards of quality, manufacturing operations and technical knowledge,” said Nishimatsu. “Amano Enzyme has dedicated over 120 years to providing valued products to the world through pharmaceuticals, manufacturing and food processing. Our company is continuously working to innovate new enzymes that deliver endless potential while remaining loyal to the Amano Enzyme culture.”
Amano Enzyme USA Offers Plant-Based Dairy Solutions at IFT 2024
Enzyme company exhibited and presented educational session to help manufacturers capture market growth opportunity
Amano Enzyme USA Co. Ltd., a manufacturer with more than 75 years of experience producing specialty enzymes to provide innovative solutions for food manufacturing and processing, showcased its latest technological advancements during the Institute of Food Technologists 2024 Annual Event and Expo (IFT FIRST) in Chicago, July 14-17. Attendees chose from two opportunities to learn more 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.
“Taste is the number one driver of consumer experience, but manufacturers know that so much more goes into a successful product,” said Emilie Shishido, Head of Marketing. “Not just taste, but texture, functionality, yields, production efficiencies and even the sustainability story all play a role in the products consumers embrace. 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.”
Amano Enzyme experts also presened as part of the official IFT FIRST 2024 education program. Monica Henry, Scientist at Amano Enzyme, presented the session, “Improvement of Physical Properties in High Protein Plant-Based Cheese with Enzymatic Treatment." This session signified the importance of plant-based proteins for the dairy alternative market and reflects Amano Enzyme’s leadership role in developing enzyme solutions for plant-based dairy beverages, cheeses and more.
Enzymes for Every Application
Amano Enzyme’s background in pharmaceuticals, fermentation and enzyme technology—paired with its commitment to the highest standards of quality, manufacturing processes and technical expertise—provides a unique problem-solving, collaborative approach to its customers’ most difficult formulation and processing challenges, for a wide variety of applications:
Plant-Based Solutions
From milks to meats to dairy alternatives like cheese, Amano Enzyme delivers taste and texture solutions that satisfy consumers seeking plant-based alternatives that mimic their original counterparts.
Flavors
For more than 30 years, Amano has been the leader in enzymes for yeast extract production. That expertise extends to plant and animal protein hydrolysates, stevia production and EMC.
Protein Modification
Manufacturers count on enzymes to improve protein solubility, emulsification, foaming, degrees of degradation and other specific physical properties—and Amano Enzyme’s years of experience and collaborative approach delivers the right innovative solution.
Beverages
Increase extraction efficiency for teas and coffees, enhance flavor and improve filtration for fruit juices, all with Amano Enzyme’s high-quality solutions.
Brewing
Consumers are exploring new alcohol alternatives, including low-carbohydrate beer and sake—Amano Enzyme offers enzymes to help produce them efficiently and deliciously.
Oils & Fats
Amano Enzyme offers enzymes that make oils and fats function better, enhancing the properties food manufacturers need for label appeal or better processing.
Carbohydrates, Starches & Baked Goods
Amano Enzyme plays a key role in the liquefaction and saccharification of starches, as well as quality improvement factors such as maintaining softness, increasing volumes and shelf life stability for everything from baked goods to rice dishes.
“Amano Enzyme is constantly innovating new solutions to solve the challenges food and beverage manufacturers face,” said Shishido. “Our team is ready to share our expertise and experience with IFT attendees, and we would love to hear more about the formulation or processing challenges you might need help with.”
