Biocatalysts Ltd extends its capabilities fermenting E. coli, Pichia and Yarrowia and subsequent down-stream-processing in new state-of-the-art facility
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Eggs provide valuable ingredients to the food industry with a variety of functional properties.
Biocatalysts Ltd have developed a set of natural and microbial alternative enzymes specifically to improve whey protein hydrolysates taste and texture.
Watch Biocatalysts video to learn more about how their flexible approaches to enzyme development can help to suit your needs.
This technical bulletin provides an overview of how enzyme modified cheeses are produced and how combination of proteases and lipases can change their flavour profile.
This technical bulletin provides information on how enzymes can improve the taste and texture of your whey protein hydrolysate.
This technical bulletin provides an overview on how Biocatalysts Ltd has developed enzymes that can be used to add value to plant protein hydrolysates.