Accelerating Jams & Preserves Production with Pectinase Enzymes
The art of preserving fruits in the form of jams and preserves has been around for centuries, offering a delicious way to enjoy seasonal fruits all year round. The process…
Using Amylase to Reduce Sugar Levels in Ready-to-Eat Breakfasts
In a world increasingly concerned with wellness and nutrition, the food industry is under pressure to deliver convenience without compromising health. Among the most debated dietary components today is sugar,…
Exploring the Role of Papain in Vegan Protein Processing
The vegan protein industry has experienced remarkable growth over the past decade, driven by the increasing popularity of plant-based diets and a growing awareness of the environmental impact of animal…
Enhancing Fibre Modification in Cereal Processing with Xylanase
In the ever-evolving world of food science and grain technology, the spotlight increasingly falls on enzymes as powerful biocatalysts in refining, enhancing, and transforming cereal-based products. Among these, xylanase stands…
Protease Enzymes in Baby Food Production: A Safer Digestion Aid
In the delicate and crucial early stages of human development, nutrition plays a pivotal role in shaping a child’s physical and cognitive growth. Babies, particularly those transitioning from breastmilk or…
Protease in Leather Softening: A Safer Alternative to Chemicals
Leather processing is a craft as old as civilisation itself. For centuries, hides and skins have been transformed into supple, durable materials used in fashion, upholstery, and countless everyday products.…