Amano Enzyme Unveils ProBoost Neutra for Enhanced Pea Protein Processing
Amano Enzyme introduced its ProBoost Neutra enzyme solution at the Bridge2Food Europe 2026 event, showcasing its capabilities in enhancing pea protein processing. The technology was highlighted during a session titled 'Enzyme Powered Pea Innovation' by Antonio Sullo, head of research and development for Amano Enzyme Europe, as part of the event's Product Development & Processing track.
The ProBoost Neutra solution addresses several challenges in pea protein formulation, particularly in solubility, emulsification, and flavor enhancement. Amano Enzyme states that the solution improves the solubility and emulsification properties of pea protein isolate while maintaining its protein content. Moreover, the enzyme solution is said to deliver a lighter taste profile with reduced off-notes, making plant-based products more appealing to consumers.
ProBoost Neutra is designed for integration within existing wet fractionation systems, allowing manufacturers to incorporate it into current production lines without significant capital investment or major process modifications. This approach supports cleaner processing by replacing the alkaline step in traditional wet fractionation processes.
Antonio Sullo emphasized the critical role of pea protein in the evolution of plant-based foods and the challenges manufacturers face regarding taste, texture, and processing performance. He noted that ProBoost Neutra was developed to help overcome these barriers and unlock new opportunities for product innovation.
During his presentation, Sullo also discussed other enzyme technologies aimed at improving the valorization of pea-based ingredients and supporting more sustainable production methods. Examples included increasing protein content in pea protein cheeses and converting pea starch fractions into low-sugar syrups.
Amano Enzyme has stated that ProBoost Neutra is non-GM and suitable for organic-compliant formulations. Key benefits highlighted by the company include improved solubility and emulsification, a milder flavor profile, maintained protein content, and the ability to implement the solution without significant capital expenditure.
