Articles Tagged with ''enzymes in food''

Amano Enzyme will begin the New Year with the opening of an office in the Bangkok Metropolitan Region, the Kingdom of Thailand, effective February 1, 2019, according to Ken Iritani, vice president, technical services, Amano Enzyme USA.

Officials say the new non-GMO line joins Amano’s broader portfolio of enzymes—including proteases and lipases—already widely used in food applications. Moreover, new non-GMO enzymes also will be available worldwide through Amano’s various subsidiaries.

Enzymes help solve some of the biggest challenges in the food processing industry. This makes them especially valuable for handling today's "hot button" issues of sugar reduction, sustainability, and acrylamide reduction, as well as applying to a myriad of clean-label approaches.

Enzyme Development Corp.’s ENZECO® PURIFIED PAPAIN RS CONCENTRATE is a food grade proteolytic enzyme product processed from the dried latex of the fruit of Carica papaya (21CFR184.1585).

Enzyme demand in the United States is forecast to increase 3.0% per year.

The Organic Material Review Institute has certified Enzyme Development Corporation’s “no sulfite added” papain, ENZECO® purified papain RS concentrate.

University of Illinois scientists have found compounds that boost liver detoxification enzymes nearly fivefold, and they’ve found them in a pretty unlikely place—the crushed seeds left after oil extraction from an oilseed crop used in jet fuel.

The market is expected to grow at a CAGR of 7.9% from 2013 to 2018.

While there is no actual definition for “clean label,” clean label products generally give consumers an easy-to-understand ingredient statement that does not bring questions on what is included in a food.