Enzymes in food production help to protect the environment
While companies are increasingly focusing on sustainability, enzymes are emerging as unsung heroes that are quietly revolutionizing the way we produce food.
These are reasons why enzymes are important for the food production of the future:
Reducing food waste and loss
- They extend the shelf life of food and ensure that your favorite snacks stay tasty for longer
- Side streams from food processing turn them into valuable resources
Increasing efficiency
- Enzymes speed up food production. Faster production means less waiting time, less energy consumption and a smaller CO2 footprint.
- Enzymes optimize the yield by extracting every last bit of nutrients from the raw materials. Less waste, more product - a win-win situation!
Conservation of resources
- Enzymes minimize losses during processing and ensure that the amount of waste is minimized
- Enzymes use less water than conventional methods to achieve the same results.
Guardians of biodiversity and the climate
- Enzymes indirectly protect the forest: by producing food more efficiently, we reduce the need for massive land conversion
- Enzymes contribute to achieving climate goals by enabling more environmentally friendly processes
Two examples
Juicing to the last drop: NATUZYM BIOMAX Ultra is a good example of an enzyme product from Biocatalysts Ltd that increases yield: it breaks down fibrous material and increases the volume of juice extracted from apples. At the same time, waste is reduced as more of the apple's material is used.
Storing without refrigeration: Another example of how Biocatalysts Ltd's enzymes can contribute to sustainability in food production is cheese that is modified using enzymes. Pastes made from enzyme-modified cheese can be dried into powder to extend shelf life. This enables storage at room temperature, which in turn reduces energy consumption for refrigeration and waste.
Product finder on the website of Biocatalysts Ltd