Novel enzymes: Enhancing sensorial properties and cutting back on carbon emissions
29 Jun 2020 — Enzymes are biological catalysts used to formulate around cleaner labels for F&B goods by replacing traditional additives, such as synthetic emulsifiers. Beyond this, the active ingredients are in-demand for their potential to cut back carbon emissions and enhance sensorial properties in beer, bread, meat analogs and other offerings. FoodIngredientsFirst speaks to key suppliers active in the space to explore this myriad of enzymatic functionalities and the hurdles stemming from a lack of consistency in global regulation of this sector.
Read the full article at: www.foodingredientsfirst.com