Latest Enzyme Technology Enhances Functionality and Flavor of Plant-Based Food
Amano Enzyme Inc., a global leader in enzyme technology with more than 125 years of innovation excellence, will unveil its latest breakthrough in enzyme innovation, ProBoost™ Neutra, at Bridge2Food Europe 2026, taking place June 9-11 in Copenhagen, Denmark.
Antonio Sullo, Ph.D., Head of Research & Development for Amano Enzyme Europe, will present “Enzyme Powered Pea Innovation,” on June 10 at 14:30 GMT as part of Track II: Product Development & Processing. The session will showcase how advanced enzyme technology can significantly improve the functionality, taste and processing of pea-based protein ingredients.
Designed to address key formulation challenges in plant-based foods, ProBoost Neutra enhances the solubility and emulsification of pea protein isolate, without compromising protein content. The innovation also delivers a lighter taste profile with reduced off-notes, helping manufacturers create more appealing products during the next wave of plant-based innovation. ProBoost Neutra is designed for existing wet fractionation lines and can be implemented without significant changes to the production process.
“Pea protein continues to play a critical role in the evolution of plant-based foods, but manufacturers still face many challenges when it comes to taste, texture and processing performance,” said Sullo. “ProBoost Neutra was developed to help overcome these barriers and unlock new opportunities for product innovation and success with today’s consumer.”
During the presentation, Sullo will highlight several Amano Enzyme solutions to improve valorization of pea-based ingredients and support more sustainable production processes.
Featured applications will include increasing protein content in pea protein cheeses and valorizing pea starch fraction into low-sugar syrup.
Key benefits of Amano Enzyme’s ProBoost Neutra include:
- Improved solubility and emulsification of pea protein isolate
- Lighter taste with milder flavor profile
- Maintained protein content
- Supports cleaner processing by replacing the alkaline step in existing wet fractionation systems
- No significant capex requirements
- Non-GM and organic compliant formulation
Bridge2Food Europe is one of the leading industry events focused on advancing plant-based food innovation and bringing together experts across ingredient development, processing and product commercialization.
About the Speaker:
Antonio Sullo, Ph.D., heads the R&D team at Amano Enzyme Europe, where he focuses on developing enzyme solutions to improve the stability, functionality and processability of a wide range of food products — from cereal-based beverages to more complex semi-solid foods. Prior to joining Amano, he served as a senior scientist at Diageo’s Global Innovation R&D Center where he led research on non-alcoholic beverages and oral processing of beverages. He is a strong advocate for applying fundamental scientific principles — from colloid chemistry to enzymology — to the rational development of food products that are nutritionally balanced, sensorially appealing and produced with a reduced environmental footprint.
For more information about Amano Enzyme and its efforts to advance enzyme technology and help plant-based food and beverage manufacturers with their common taste, performance and functionality challenges, please attend Sullo’s presentation or visit: https://plantsunlimited.amano-enzyme.com/product/proboost-neutra/.
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