Amano Enzyme USA Co. is highlight enzyme innovations at SupplySide West (SSW) in Las Vegas, NV, October 30-31, 2024. Attendees are encouraged to visit booth #1973 and learn more about how Amano Enzyme’s high-quality microbial enzymes can help provide the optimal texture, taste and overall performance for a variety of applications including plant-based food products, functional beverages and dietary supplements.
“As plant-based food and beverages continue to gain popularity among health-conscious consumers, Amano Enzyme is proud to offer tailored solutions that address common challenges associated with these products, including flavor enhancement, texture optimization and nutritional benefits,” said Emilie Shishido, Head of Marketing. “Amano’s expertise, which will also be shared during an education session at the event, combined with cutting-edge technology, enables us to help our customers overcome complex formulation and processing issues. We hope attendees will join us in the larger discussion on unlocking tastier, healthier plant-based foods during our presentation.”
Amano Enzyme experts are also presenting as part of the official SupplySide West 2024 education program. George Swedie, Technical Sales at Amano Enzyme, is presenting the session, “Plant Power Unleashed: Enzymes and biotech unlock tastier, healthier plant-based foods,” on Thursday, October 31, at 11:15 a.m. PDT in the Fi North America Theater Booth 1250.
Amano Enzyme’s commitment to quality, innovation and collaboration ensures that customers can successfully create food and beverages that meet the highest industry standards. Attendees are invited to visit booth #1973 to discover solutions for a variety applications, including:
• Plant-Based Beverages: Amano Enzyme’s unique enzyme technologies help enhance protein stability and mouthfeel in plant-based milk products while effectively controlling sugar content.
• Plant-Based Cheese: Amano’s enzymes help manufacturers deliver high protein plant-based cheeses that replicate the stretchy, melty and creamy qualities of traditional dairy cheese, while delivering robust flavors.
• Plant-Based Meat: Custom enzymes from Amano Enzyme increase the umami flavor, texture and appearance of plant-based meat products, mimicking the sensory experience of real meat.
“We are happy to shine a light on the importance of health-focused, plant-based solutions in the rapidly expanding market,” added Shishido. “Our expertise in enzyme technology allows us to offer advanced problem-solving solutions, and we invite attendees to discover how Amano Enzyme can support many challenges with a vast specialized enzyme portfolio designed to meet functionality and consumer expectations.”
From plant-based milks and meats to dairy alternatives such as cheese, Amano Enzyme offers taste and texture solutions that are sure to delight consumers. Stop by and visit their team of experts at SSW booth #1973 to learn more.
