Get more out of your animal co-products

Get more out of your animal co-products

Rising demand for animal protein puts pressure on natural resources as consumers are seeking companies with sustainable manufacturing process.

Enzymes are environmentally friendly processing aids that convert animal co-products into valuable protein sources while reducing waste. 

 
 

55 billion pounds of animal co-products are generated annually in the United States

Rising demand for animal protein puts pressure on natural resources. It also contributes to greenhouse gas emissions. That’s why the Intergovernmental Panel on Climate Change (IPCC) recently called for livestock production to reach its peak by 2030. By helping to get the most from a wide range of animal co-products, enzymes contribute to this goal. They also help you reduce waste and improve your sustainability, product quality and yield.

Download the guide that is right for you below. 

Meeting customer demands

Meeting customer demands

Global meat production has tripled over the past three decades and is predicted to double by 2050.

  • 40% of humanity’s total protein consumption is animal-derived – and this is expected to increase substantially over the next 30 years
  • Demand for collagen is expected to rise by more than 5% per year to $4.6B in market size in 2023, up from $3.5B in 2018 
  • The global fish oil market is expected to reach $2.8M in 2017 up from just $1.9M in 2019
 

Become more sustainable and profitable

Become more sustainable and profitable

Enzymes contribute to minimal waste of co-products, making production more sustainable and profitable. With enzymes, meat processors can use mean co-products as a source of new or enhanced revenue. Enzymes may also reduce acid treatment which results in lower quality and can corrode equipment. 

Need help deciding which enzyme is best?

Need help deciding which enzyme is best?

Cynthia Machado is a Technical Services Senior Scientist at Novozymes NA, supporting the Consumer and BioSolutions' business. Dr. Machado obtained her M.S. (2006) and Ph.D. (2010) degrees in Food Science from Purdue University, Indiana. 

Her areas of research were on the antioxidant activity of the phenolic compounds, and nutritional  and physical improvement of storage proteins in common beans (Phaseolus vulgaris) by using Transglutaminase. Dr. Machado obtained her B.S. degree in Food Science and Technology from Zamorando University in Honduras (2002). Dr. Machado is a member of IFT, a mentor for Emerging Leaders Network Program at IFT, and a founder of a mentoring program for Zamorando alumni in the U.S. 

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