Amano Enzyme has announced its new enzyme technology, ProBoost Neutra, which it will unveil at Bridge2Food Europe 2026, taking place June 9-11th in Copenhagen, Denmark.
The company said in its announcement that the new technology is designed to enhance the functionality and flavour of plant-based protein ingredients through improving the solubility and emulsification of pea protein isolate, without compromising protein content.
Amano Enzyme added that the new ProBoost Neutra also delivers a lighter taste profile with reduced off-notes and is designed for existing wet fractionation lines, allowing it to be implemented without significant changes to the production process.
The innovation also supports cleaner processing by replacing the alkaline step in existing wet fractionation systems.
Dr Antonio Sullo, Head of Research & Development for Amano Enzyme Europe, will be presenting "Enzyme Powered Pea Innovation" on June 10th at 14:30 GMT as part of Track II: Product Development & Processing, showcasing how advanced enzyme technology can improve the functionality, taste and processing of pea-based protein ingredients.
"Pea protein continues to play a critical role in the evolution of plant-based foods, but manufacturers still face many challenges when it comes to taste, texture and processing performance," said Sullo.
ProBoost Neutra was developed to help overcome these barriers and unlock new opportunities for product innovation and success with today’s consumer.