Functional enzyme development: plant-based wave has spawned new enzymes

As a biocatalyst, the application of enzymes provides more innovative options for food and beverages, such as reducing sugar, increasing fiber, and replacing traditional food additives with clean label attributes.

With the growing popularity of plant-based products, enzymes, one of the key raw materials, have also attracted more and more attention from the industry. At the same time, new functional enzymes for anti-aging, hydrating, and recovery after exercise have emerged to increase the health benefits of products and improve their efficacy.

According to Innova data, from 2015 to 2019, the global release of new enzyme-containing food and beverage products has grown steadily, with an average annual compound growth rate of 8%. Take 2019 as an example. Among the new varieties of global food and beverages containing enzymes, North America is in a leading position, with 9% of new products using enzymes; Latin America ranks second with 6% of applications; Europe, the Middle East/Africa and Australia The proportion of applications in the new regions is 4%; the proportion of applications in Asia is the lowest, only 2%.

Among the new varieties of food and beverages containing enzymes in the world in 2019, the categories in the top 5 markets are: dairy products and dairy substitutes, with an application rate of 43%; bakery products, with an application rate of 19%; ready-to-eat meals and side dishes, application The proportion is 13%; snacks, the application proportion is 5%; sports nutrition products, the application proportion is 4%.

Dairy products and dairy substitutes have been in the leading position for 5 consecutive years, and more than 40% of new products have applied enzymes. For example, the use of lactase in dairy products and dairy substitutes has increased, providing consumers with lactose intolerance with more choices.

From 2015 to 2019, among the new food and beverage products containing enzymes globally, the soft drink category has the most significant growth, with an average annual compound growth rate of 39%, followed by zero food category, with an average annual compound growth rate of 12%. The remaining top categories are: dairy products and dairy substitutes, at 11%; sauces and seasonings, and bakery products, at 10% and 8%, respectively.

Among the new varieties of food and beverages containing enzymes in the world in 2019, the positioning of the leading products is that they are free of food additives and preservatives, and the application ratio is 14%, an increase of 2% compared to 2015. The remaining top product positions are: gluten-free, application ratio of 13%; high/protein source, application ratio of 13%; lactose-free, application ratio of 9%; low/no/fat reduction, application ratio of 6%.

For example, a sandwich chocolate released by Nestlé in February this year is to add invertase as a stabilizer to keep the sandwich in a liquid state.

Data show that between 2015 and 2019, rennet was the most used raw material in new enzyme-containing food and beverage products. In 2019, 26% of related new products worldwide used this material. In 2015, only 5% of related new products in the world applied lactase, and the growth momentum has been rapid since then. In 2019, lactase has become the second-ranked raw material, reaching 10%. In 2019, the top five raw materials used in related new products are: microbial chymosin, the application proportion is 7%; protease, the application proportion is 5%; lysozyme, the application proportion is 5%.

Xylanase is one of the fastest-growing raw materials in new enzyme-containing food and beverage products, and its compound annual growth rate in the past five years is as high as 28%. Xylanase is usually used in wheat flour to improve the dough effect and the overall quality of baked products, and is often used in conjunction with amylase.

Under the wave of plant-based products, enzymes have attracted much attention because they can improve the texture and flavor of plant-based products, and they have become essential raw materials in plant-based products. For example, there is a plant egg that mimics the taste of eggs by adding transglutaminase; a Danish company recently released two new enzymes as substitutes for yeast extract and traditional hydrolyzed plant protein, which can make plant meat highly mimicking meat The umami taste and taste, and keep less salt and clean label.

In February this year, a plant protein bar launched by an Australian company not only added probiotics but also added a variety of digestive enzymes, including protease, amylase, lipase, cellulase, and lactase, to promote intestinal function.

In addition to improving the quality of plant-based products, major companies also use enzymes to meet more health needs. For example, a company in the United States launched a new enzyme last year, which not only helps to reduce sugar content by as much as 35%, but also generates prebiotic dietary fiber through lactose to meet the needs of people with lactose intolerance. A Danish company has developed a lactase enzyme suitable for high-fiber and low-sugar dairy products, which will not negatively affect the taste and flavor.