| Booth No. | 1-372 |
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Discover what enzymes can do for food processing.
Amano Enzyme offers a wide range of specialty enzymes that help create new value in food products while supporting sustainable future. Discover enzyme applications for cooked rice, mochi, collagen peptides, seasonings and extracts, enzyme-modified cheese (EMC), and more. Visit our booth to explore what enzymes can do for your products.
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| Product / Service |
[Coffee] We offer enzyme solutions to improve extraction efficiency, filtration, and storage stability. [Cooked rice] Glyco Transferase “Amano” helps cooked rice stay soft for longer, extending its shelf life and reducing food loss. Due to its thermostability, it can be added before the steaming process in both rice cooking and mochi production. Making it clean-label friendly, supporting simpler product formulations. [Collagen peptide] We offer a range of proteases designed for the effecient production of low-molecular-weight peptides. [Seasoning and extract] We offer a range of enzymes suitable for producing meat and fish extracts, eHVP, and yeast extracts. [EMC] We provide tailored support in selecting enzyme combinations to produce EMC with the desired cheese or butter flavor. |
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| URL | https://www.amano-enzyme.com/ |
| Date | 14:00 14:05～ | Location | PE |
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| Title | From basics to applications of food enzymes - Latest trends to utilize in product development | ||
| Detail | Food enzymes are becoming essential tools in modern food development. This seminar introduces the fundamentals of enzyme technology and highlights how they are actively used in real food applications. Focusing on current industry trends and practical case studies, we will show how enzymes improve product quality, enhance processing efficiency, and support sustainability. A clear and practical session designed to inspire new ideas for product development. | ||
| Date | 15:00 15:05～ | Location | PF |
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| Title | Rice quality changed by enzymes - Science of aging prevention and sustained deliciousness | ||
| Detail | Enzymes have become essential for keeping cooked rice soft during storage. In this seminar, we will introduce our enzyme solutions for maintaining softness across a range of temperatures, including ambient, chilled, and frozen conditions, with a focus on Glyco Transferase “Amano” enzyme. Tasting samples will also be available at our booth, allowing you to experience the results firsthand. We look forward to welcoming you. | ||