Amano Enzyme unveils new pea‑protein technology
Amano Enzyme has introduced a next‑generation enzyme designed to tackle some of the most persistent formulation challenges in plant‑based foods, debuting ProBoost Neutra at Bridge2Food Europe 2026.
The innovation — presented by Antonio Sullo, Ph.D., head of R&D for Amano Enzyme Europe — promises to improve the solubility, emulsification and flavour performance of pea protein isolate, one of the sector’s most widely used but technically demanding ingredients.
A new approach to pea‑protein functionality
ProBoost Neutra is engineered to integrate into existing wet‑fractionation lines, offering processors a route to cleaner, more efficient production without major capital expenditure. According to Amano Enzyme, the technology replaces the alkaline step typically used in pea‑protein processing, supporting milder, more sustainable manufacturing conditions.
Key advantages highlighted during the session include:
- Improved solubility and emulsification for smoother textures and more stable plant‑based formulations
- Lighter taste profile with reduced off‑notes
- Maintained protein content despite enzymatic modification
- Cleaner processing through removal of the alkaline step
- No significant capex for manufacturers
- Non‑GM and organic‑compliant formulation
Supporting the next wave of plant‑based innovation
Sullo emphasised that while pea protein remains central to the plant‑based category, manufacturers continue to struggle with flavour, texture and processing performance.
“Pea protein continues to play a critical role in the evolution of plant‑based foods, but manufacturers still face many challenges when it comes to taste, texture and processing performance,” Sullo said. “ProBoost Neutra was developed to help overcome these barriers and unlock new opportunities for product innovation and success with today’s consumer.”
During his presentation, Sullo also showcased broader enzyme‑enabled opportunities for pea‑ingredient valorisation — including increasing protein content in pea‑based cheeses and converting pea starch into low‑sugar syrup.
