Amano Enzyme Unveils Pea Protein Enzyme at Bridge2Food Designed to Cut Off-Notes Without Reformulation

Japanese enzyme manufacturer Amano Enzyme presented a new product for pea protein processing at Bridge2Food Europe 2026 in Copenhagen, targeting two persistent formulation problems in plant-based foods: poor solubility and flavor.

The product, ProBoost Neutra, is designed to improve the emulsification and solubility of pea protein isolate while reducing off-notes that manufacturers have long cited as a barrier to consumer acceptance. Amano says protein content is maintained through the treatment, and that the enzyme can be integrated into existing wet fractionation lines without significant capital expenditure.

Fits into existing production lines

Many ingredient suppliers and food manufacturers are reluctant to invest in new processing infrastructure, particularly in a period of constrained budgets across the plant-based sector. A solution that functions within current wet fractionation systems removes one of the more common objections to adopting new enzymatic steps.

Antonio Sullo, Ph.D., Head of R&D at Amano Enzyme Europe, presented the product in a session titled “Enzyme Powered Pea Innovation.” The presentation also covered applications, including increasing protein content in pea protein cheeses and converting pea starch fractions into low-sugar syrup, both areas where enzymatic processing is being explored as an alternative to more intensive chemical or thermal methods.

ProBoost Neutra is non-GMO and organic-compliant, and replaces the alkaline step in wet fractionation, which the company says supports cleaner processing.

Pea protein’s persistent challenges

Amano has worked in the plant protein space for several years. The company launched Umamizyme Pulse in 2021, a non-GMO enzyme designed to produce umami and kokumi flavor profiles in plant proteins, including pea, soy, and rice, targeting applications in meat alternatives and savory foods.

Sullo stated, “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. ProBoost Neutra was developed to help overcome these barriers and unlock new opportunities for product innovation and success with today’s consumer.”