Animal protein
Enzymes can help you improve flavor, speed up processing, and more
Many protein-rich by-products are wasted when processing animal carcasses. Global meat production has tripled over the past three decades and is predicted to double by 2050. There are large amounts of protein-rich co-products available to be converted with the help of enzymes into meat protein extract, pet food ingredients and others.
Meat processing extracts can be sold as a food ingredient to benefit your processing economy and by reducing waste, your meat processing is more environmentally friendly.
By-products such as bone fractions and visceras and organs are commonly used as ingredients in pet food.
Enzymes (proteases in particular) can be used to hydrolyze this by-products and
- Improve the flavor of pet food
- Improve the appearance (more homogenous blend)
Examples of by-products & how they can be used
Examples of by-products & how they can be used
By-products of animal protein processing include viscera and organs, bones, skin, and whey. These by-products can be used in products such as hydrolyzed whey protein powder, snacks, pet food, fish oi, fish collagen, and GAGs.
Novozymes product | Description | Intended Use | Examples of Applications |
Alcalase 2.5 L PF | Endo protease | Hydrolyzing protein rich material | Liquid product used to produce protein hydrolysates for human and pet food consumption |
Novo-Pro D | Endo protease | Hydrolyzing protein rich material | Liquid product used to produce protein hydrolysates for pet food consumption |
Protamex | Endo protease | Hydrolyzing protein rich material | Powder product used to produce protein hydrolysates for human and pet food consumption |
Flavourzyme 1000 L | Exopeptidase | Flavor enhancing, debittering | Used in combination with an endoprotease to produce an organic protein hydrolysate with better flavor |
Protana Prime | Exopeptidase | Flavor enhancing, debittering | Used in combination with an endoprotease to produce a protein hydrolysate with better flavor |
Protana UBoost | Glutaminase | Enhance savory notes | Used in combination with an endoprotease and exopeptidase to produce a protein hydrolysate with premium umami flavor |
Meet Cynthia: Our expert on upcycling
Meet Cynthia: Our expert on upcycling
Dr. Machado is a Technical Services Senior Scientist at Novozymes North America, supporting our Food and Beverage customers. Dr. Machado has a extensive knowledge and experience in the use of enzymes for different food applications. Prior to working for Novozymes, Dr. Machado worked in product development for seven years. She led innovation, renovation and cost saving projects for brands such as Fiber One, Nature Valley, Chex Mix and Gardetto’s. Dr. Machado has been with Novozymes since 2017.