Juice, fruit, and vegetables
Enzymes can help you increase yield, improve processing, extract antioxidants, and more
According to ReFED, fruits and vegetables constitute more than a 30% of total food waste and 40% of surplus food. Surplus food is food that goes unsold or unused by a business and is donated or fed to animals.
By-products from the processing of fruits and vegetables such as imperfect produce or seeds and peels can be upcycled and transformed into higher value food products or ingredients. For example, enzymes can be used to degrade cell wall components in fruits and vegetables. As result, you will see an increase in the yield of juice, antioxidants, or color compounds.
Examples of by-products and how they can be used
Examples of by-products and how they can be used
Examples of by-products from fruit and vegetables include imperfect produce and whole fruit parts such as seeds, skin, and pulp. These by-products can be used in: juices, purees, concentrates, oil extracts, snacks, preserves, color and antioxidants, and more.
Novozymes product | Description | Intended Use | Examples of applications |
Pectinex Ultra SP-L | Pectinase | Hydrolyzing pectin rich material | Can help to breakdown pectin molecules in fruits and increase the extraction of juice or color/antioxidant compounds |
Celluclast 1.5 L | Cellulase | Hydrolyzing cellulose rich material | Can help to breakdown cellulose molecules in produce and reduce viscosity during processing |
Neutrase 0.8 L | Protease | Hydrolyzing protein rich material | Can help to breakdown protein molecules in produce and release color or antioxidant compounds |
Viscozyme L | Beta-glucanase | Hydrolyzing plant cell walls | Can help to breakdown various insoluble fiber components in produce and increase the extraction of juice or color/antioxidant compounds |
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.