Amano Enzyme USA Co. Ltd, a speciality enzyme manufacturer with more than 75 years of experience, will showcase solutions for food manufacturing and processing at SupplySide Global in Las Vegas (NV, US) from 28–30 October 2026.
Visitors to booth #2917 can explore how Amano Enzyme’s portfolio can enhance the quality and performance of plant-based foods, functional beverages and other applications.
Meeting consumer expectations for taste and texture
According to the “2026 Mintel Plant-Based Protein” report, flavour is the main reason consumers avoid plant-based protein products.
It is also critical to repeat purchases: consumers are more likely to return to products that meet expectations for taste and texture.
“Our enzymes help manufacturers create plant-based products that excite consumers and move the flavour experience beyond standard plant-based offerings,” said Atsuya Hirano, Vice President, Amano Enzyme USA.
“Enzyme technology enables exceptional product performance while helping formulators fine-tune sweetness, texture and functionality."
"Our proprietary portfolio can help manufacturers overcome key development challenges and bring the next generation of plant-based proteins, beverages, yoghurts and cheeses to market faster.”
Enzyme solutions for plant-based dairy
Driven by demand for nutritious, sustainable and clean-label alternatives, the plant-based dairy market continues to evolve and is estimated to reach $28 billion by 2030.
Enzymes can help manufacturers to achieve the protein content and sensory qualities consumers expect.
“Amano’s enzymes can improve the performance and functionality of plant-based products without requiring additional ingredients, supporting label-friendly formulations,” Hirano added.
“PG500 helps manufacturers develop barista-quality beverages by reducing curdling in low-pH environments. It also improves protein solubility at lower pH levels, enabling high-protein plant-based beverages with a smooth, creamy texture.”
Applications on show
At booth #2917, visitors can learn how Amano Enzyme technology supports
- plant-based meats, cheeses, yoghurts and beverages
- baking and brewing
- protein processing
- speciality food production.
Across these applications, Amano Enzyme helps manufacturers improve product quality, extend shelf-life and develop innovative food and beverage products.
