推动酶类植物创新——Antonio Sullo天野酶欧洲有限公司.pdf

1、Driving Non-Dairy Innovation with EnzymesExplore Unlimited PossibilitiesAntonio Sullo,Takuma Hayashi and Hiroyuki Takayama 22nd October|Minneapolis2Plant-Based Drinks:From Trend to a Daily ChoiceA solution for millions who are lactose-intolerant or dairy-sensitive.A lower environmental footprintGrow

2、ing interest in flexitarian,vegan,and plant-forward diets.Wide range of flavors,and functional benefits.Global Market Value(2024)21.2 B+8.67%New Product Launches Growth(last 5 years)+7.1%Market Value Growth(2023-2024)consumers globally say that“organic”is the clean label aspects which is the most im

3、portant to them.Innova Trend Survey 2024(Average of 11 countries1 in 4Health of the planet3Introducing PLANTS UNLIMITEDCompliant with Organic Labelling StandardsPG 500Veramax G3Creates natural sweetness in cereal-based non-dairy beverages without increasing sugar contentCheesemax PBModifies plant-ba

4、sed proteins to aid in creating cheese with melt and stretchOther AmylasesAids in production ofcereal-based non-dairy beveragesVeramax G2Controls sweetness level of cereal-based non-dairy beveragesAids in protein stability and prevents curdling of plant-based beverages in applications without acidit

5、y regulator22nd October|Minneapolis4Non-GM Enzymes for BaristasTASTEStarch breakdown into simple sugars to control sweetnessFUNCTIONALITYProtein modification for extraction,foam,and stabilityNUTRITIONImproved protein and fiber content,reduced anti-nutrients.SUSTAINABILITYCell wall breakdown for bett

6、er yield and less waste.EnzymaticToolsEnzymes in practice22nd October|MinneapolisEnzymes for Barista-Style Beverages6From rice milk and soy milk to almond,hazelnut and coconut milk,all of them seemed to curdle.SourceWhy does my soy milk always separate when I add it to hot tea?Its ruining my drink.S