Author: Amano Enzyme

The demand for dairy alternatives has been steadily growing in popularity with consumers. The last three years have brought a rapid increase in new product offerings and an evolution of products available in the market. Today’s consumers are looking for additional dairy-free offerings beyond milk, seeking out plant-based cheese, sour cream, ice cream and more. They desire a variety of plant-based products and reward brands with repeat purchases when successful formulations are brought to market.

While consumers seek new alternatives to replace traditional dairy products, taste remains king. Recent Mintel research indicates 52% of consumers think that “taste” is the most important quality when deciding which plant-based products to purchase, with 39% of respondents indicating “health.” 

Enzymes play an important role in successfully formulating and processing many of the foods consumed every day. They also play a vital role in ensuring dairy alternative formulations have the taste and texture that will keep consumers coming back for more. “At Amano Enzyme, we are dedicated to helping food and beverage manufacturers create dairy alternatives that deliver healthy and delicious plant-based foods sure to satisfy consumers,” said Viet Ha, Technical Sales Manager, Amano Enzyme USA. “Our specialty enzymes help brands overcome many of the challenges associated with plant-based products, so that consumers don’t have to sacrifice flavor or texture to enjoy the nutritional benefits of plant-based foods.”

Deliver next-level taste and texture with Amano Enzyme solutions 

Amano Enzyme has developed an array of enzyme solutions that help formulators enhance the nutritional content, sensory aspects and functional properties of non-dairy products while helping processors overcome typical formulation challenges. With more than 75 years of experience producing specialty enzymes for food manufacturing and processing, Amano Enzyme offers a portfolio of innovative solutions for a wide range of plant-based food applications, including:

• Protein Glutaminase “Amano” 500 (PG500) provides anti-curdling and separation technologies for plant-based milk alternatives. This solution helps deliver creamy, foamy, frothy plant-based dairy products consumers are sure to love.
• AMTN 1.2L to control the sugar profile in plant-based milks.
• CheeseMax™ PB helps manufactures deliver a perfect, melty, stretchy high protein plant-based cheese.
• Lipase RH “Amano” an ideal solution for buttery-tasting plant-based oils.

From flavor to functionality, Amano Enzyme can help bring your next plant-based dairy vision to life. Take the next step and find out more about Amano Enzyme or request a sample here.

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Reference:
Mintel, “Taste is the top reason US consumers eat plant-based proteins,”
https://www.mintel.com/press-centre/taste-is-the-top-reason-us-consumers-eat-plant-based-proteins/.