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Food & beverage processing enzymes.

Various natural process enzymes covering juice clarification, starch liquefaction and saccharification, brewing and industrial fermentation. One house, one supply chain, dosed by performance and built to drop into the plant you already run.

A better process rarely asks for new equipment — only the right enzyme at the right point in the line.

Enzymes for
food & beverage industries.

The portfolio One house covering juice, starch, brewing and fermentation — at plant volumes, not bench volumes.

Zymopect™ clarifies fruit juice. Power Amylase™ and Starzyme™ take starch from slurry through liquefaction to high-DE syrup. Glucanx™ cuts β-glucan viscosity in the brewhouse, and Xylanx™ converts arabinoxylan that would otherwise leave the fermenter as waste. Each is produced by submerged fermentation of strains drawn from our own catalogued library, so the enzyme system is selected for the substrate rather than bought as a broad-spectrum compromise.

All five are supplied in industrial quantities, specified by activity rather than mass, and formulated for the temperature and pH windows your existing process already runs. No retooling, no change of unit operations — the enzyme meets the plant where it is.

001 · Clarity

Pectin & haze

Pectin holds cloud, viscosity and filtration load in fruit juice. Broken down cleanly, the juice runs clear and stays stable through storage.

002 · Starch

Liquefaction & DE

Gelatinised starch reduced to dextrins, then to glucose — the two-stage conversion behind syrups, brewing wort and distilling mash.

003 · Viscosity

β-glucan & arabinoxylan

Non-starch polysaccharides that thicken wort, block lauter beds and slow filtration. Hydrolysed, they stop being a bottleneck.

004 · Yield

Fermentable sugars

Every polysaccharide left intact is yield walked out of the plant. The portfolio is calibrated to convert what the process would otherwise discard.

Clear juice,in 90 minutes.

Zymopect liquid pectinase preparation canister

Zymopect™

A specialised pectinase preparation for clear, stable fruit juices.

Delivered as a liquid concentrate and calibrated for apple, grape, citrus and tropical-fruit lines without reformulation between substrates. Acid-active and shelf-stable, it is designed for in-line dosing at the depectinisation stage.

The result is a clearer juice with markedly reduced filtration burden and improved storage stability — the same press, the same filter, more litres through it.

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Four more, engineered
for the same line.

Starch · Brewing · Fermentation

Power Amylase™

Liquefaction that survives the jet cooker.

A heat-stable α-amylase for the first stage of starch conversion. It holds activity through jet-cooking and high-temperature hold, dropping the viscosity of gelatinised starch to a pumpable dextrin slurry in a single pass.

Low calcium demand and a broad pH tolerance mean fewer adjuncts in the cook water and less variation batch to batch — across glucose-syrup manufacture, brewing adjunct cooking and grain distilling alike.

EnzymeHeat-stable α-amylase
FormLiquid concentrate

Starzyme™

Saccharification that holds at temperature.

A heat-stable glucoamylase that takes the dextrin stream from Power Amylase™ down to glucose. Its thermal window lets saccharification run hotter than a conventional glucoamylase allows — shorter hold times, lower microbial risk in the tank.

Dosed to target DE, it covers the full sweetener range from maltodextrin through high-glucose syrup, and feeds fermentable sugar to distilling and industrial-fermentation trains without a separate conversion step.

EnzymeHeat-stable glucoamylase
FormLiquid concentrate

Glucanx™

Viscosity down, lautering up.

A β-glucanase built for the brewhouse. Mixed-linkage β-glucan from barley and unmalted adjunct is what thickens wort, sets a lauter bed and blinds a filter — Glucanx™ hydrolyses it during the mash, before it becomes a run-off problem.

Faster wort separation, higher extract recovery and fewer β-glucan hazes in the finished beer, whether the mash is all-malt or heavily adjuncted.

Enzymeβ-Glucanase cocktail
FormLiquid concentrate

Xylanx™

Arabinoxylan, converted — not carried.

A xylanase for industrial fermentation, targeting the arabinoxylan fraction that starch enzymes leave untouched. Hydrolysing it releases additional fermentable sugar and drops mash viscosity at the same time.

The practical effect is a thinner, faster-working mash with more sugar available to the organism — useful anywhere cereal substrates meet a fermenter, from distilling to industrial fermentation feedstock prep.

EnzymeXylanase
FormLiquid concentrate

Enzymes for better
bread quality.

Baking
The baking range Smarter enzyme solutions for consistent dough performance, superior loaf volume and excellent texture.

Our baking enzyme solutions help optimise dough conditioning, strengthen gluten and correct flour variability — delivering reliable results across different flour qualities and baking processes.

From dough conditioning and gluten strengthening to flour correction, our enzyme solutions help bakers optimise processing and consistently produce bread with better volume, texture, appearance, softness and freshness.

Baking applications Assorted breads, rolls and baguettes in a basket beside ears of wheat
Better volume, softer crumb, longer freshness.
Xylanase · Lipase · Protease
Xylanases

Dough stability & volume

Xylanases break down non-starch polysaccharides in flour, optimising water management and improving dough stability, handling, extensibility and gas retention. The result is better oven spring, higher loaf volume, a uniform crumb structure and an attractive finished product.

Lipases

Softness & freshness

Lipases improve dough stability, loaf volume, crumb softness and texture while helping maintain freshness for longer. They support a finer, more uniform crumb, a softer texture, better volume and enhanced overall bread quality.

Proteases

Dough relaxation & processing

Proteases modify gluten proteins to improve dough extensibility, machinability and handling. They help achieve the right dough consistency for efficient processing, easier handling, controlled dough strength and consistent baked-product quality.

Made at scale,
supplied by the tonne.

Production & supply
Industrial bioreactor ● Submerged fermentation
Production

Our own strains, our own fermenters

Every enzyme in the food and beverage portfolio is produced by submerged fermentation of strains selected from our catalogued microbial library. Producing in-house means the enzyme system behind each product is chosen for the substrate it has to work on — and that the specification you qualify is the specification you keep receiving.

See the strain library
Processing facility ● Industrial processing
Supply & integration

Drop-in for the plant you already run

All five formulations are food-grade, FSSAI-compliant and supplied in bulk industrial quantities with full SDS and product specification. Dosing is by activity rather than mass, and each product is formulated for the temperature and pH window of the unit operation it belongs to — so integration means a dosing point, not a retrofit.

Request specifications

The portfolio
at a glance.

Food & beverage formulations
SKUProductActivitypH / TempSegment
ZP-1800
Zymopect ™
1,800 PGNU/mlpH 4.0 / 50°CBeverage
ZA-0120
Power Amylase ™
120 KNU-T/gpH 6.0 / 95°CStarch · Brewing
ZG-0400
Starzyme ™
400 AGU/gpH 4.4 / 65°CSweeteners · Distilling
ZB-0200
Glucanx ™
200 BGU/gpH 5.0 / 55°CBrewing
ZX-1500
Xylanx ™
1,500 XU/gpH 5.0 / 55°CFermentation
Request the full catalogue Bioenergy enzymes