Amano Enzyme recently unveiled a new product, ProBoost Neutra, at Bridge2Food Europe 2026 in Copenhagen, aimed at addressing formulation challenges in plant-based foods, specifically pea protein. This enzyme is designed to enhance the emulsification and solubility of pea protein isolate while reducing off-notes that have hindered consumer acceptance. ProBoost Neutra can be seamlessly integrated into existing wet fractionation lines without the need for significant capital investment, appealing to ingredient suppliers and food manufacturers facing constrained budgets.

The non-GMO and organic-compliant ProBoost Neutra replaces the alkaline step in wet fractionation, promoting cleaner processing and maintaining protein content through enzymatic treatment. Antonio Sullo, Head of R&D at Amano Enzyme Europe, highlighted the enzyme's potential applications in increasing protein content in pea protein cheeses and converting pea starch fractions into low-sugar syrup, presenting a sustainable and efficient alternative to more intensive chemical or thermal methods in plant protein processing. With ProBoost Neutra, Amano Enzyme aims to empower manufacturers to overcome taste, texture, and processing challenges associated with pea protein, driving product innovation and success in the evolving plant-based food market.