Food enzymes, such as Amylase, can help improve the texture and shelf-life of foods and beverages which can lead to both a better, more positive experience for the customer, as well as additionally aid in the reduction of food waste by converting or reutilising byproducts that would otherwise contribute to a negative environmental impact.

1. The Role of Enzymes in Creating
Tasty, Nutritious and Sustainable
Functional Foods
Raphaëlle O’Connor, Ph.D.
info@inewtrition.com

2. Using Nature To Improve Functional Foods
From
enzyme
design
to
production

3. Enzymes: Tailored Activities for Application in
Functional Food Matrices

4. What does
success look like
to you?
info@inewtrition.com