Enzymes for food processing: nature’s great ingredients
Benefits of enzymes in food production processes
Enzymes are natural proteins that act as catalysts for biochemical reactions. Enzymes are processing aids: the enzyme itself is not functional in the final product. DSM’s natural, easy-to-use food enzymes empower our customers to get more from raw materials; streamline production processes – and make a consistently high quality product that feels, looks and tastes great.
Dedicated to innovation
From the discovery of Amylase in 1906 to the launch of Brewers Clarex®, our 100+ years of innovation have made us a world leader in the formulation of new enzymes for the food industry. Brewers Clarex™ has enabled brewers to eliminate the costly cold stabilization process, lowering the carbon footprint by 8% at the same time. BakeZyme® MAM keeps bread soft and fresh for longer by delaying crumb staling during storage. Maxilact®, the leading lactase in the market, breaks down lactose to create lactose-free dairy products.