Amano Enzyme continues to push the boundaries of plant protein functionality. Within the Plants Unlimited™ framework, how is your latest enzyme research helping to further elevate the performance of pea-based ingredients?
Last year, we focused on beverage applications, particularly barista-style products—reducing curdling and improving foam. This year, we’re moving upstream. Instead of asking manufacturers to treat proteins themselves, we’re developing ingredients with functionality already built in. That gives better solubility, dispersibility, and overall performance, and allows formulators to use pea protein more flexibly across beverages, RTDs, and powders.
Regarding pea protein applications, what are the most common formulation constraints that your current enzymatic approaches aim to address for product developers?
The main challenges are solubility, UHT stability, and off-flavour. Our approach is to improve pea protein isolate through targeted enzymatic treatment, without adding complexity to existing processes. It has to work at industrial scale—that’s key.
Looking at the potential "beyond protein," what additional value can enzymatic solutions provide to help brands optimise their entire pea ingredient stream?
You can’t optimise protein in isolation. We’re working with customers on solutions that also valorise co-products like starch. The goal is a more efficient and commercially viable process overall, not just a better protein fraction.
As a long-time contributor to these discussions, which specific technical gaps are you most eager to see the industry bridge during our time at Bridge2Food Europe 2026 in Copenhagen?
We still need better integration across the value chain—from raw materials to final product. There’s a lot of good innovation, but it’s often fragmented. The next step is making those solutions work together at scale.
For those returning to hear your latest updates, what is the most surprising 'new reality' of enzyme technology that you hope to bring to the forefront this year?
What’s new this year is a different way of creating value with enzymes. We’re moving from using enzymes during product manufacturing to building functionality directly into the ingredient. That shift—from process aid to functional ingredient—is a key step forward, particularly for pea-based products. It simplifies formulation, improves consistency, and makes the overall process more efficient.