Amano Enzyme Inc. is introducing a new enzyme-based solution aimed at improving the performance and taste of pea protein ingredients as manufacturers continue searching for ways to enhance the appeal of plant-based foods.
The company plans to showcase its latest innovation, ProBoost Neutra, at Bridge2Food Europe 2026 in Copenhagen, one of the food industry’s leading events focused on plant-based product development and commercialization. The technology is designed to address several longstanding formulation challenges associated with pea protein, including solubility, emulsification and flavor.
Antonio Sullo, Ph.D., Head of Research & Development for Amano Enzyme Europe, is scheduled to present the technology during a session titled “Enzyme Powered Pea Innovation,” where he will discuss how enzyme technology can improve the functionality, taste and processing characteristics of pea-based protein ingredients.
Pea protein has become an increasingly important ingredient in plant-based foods as manufacturers seek alternatives to animal-derived proteins. However, the ingredient has presented technical challenges for food developers, particularly around texture, processing performance and flavor, often requiring additional formulation steps to achieve desired product characteristics.
Amano says ProBoost Neutra is designed to enhance the solubility and emulsification properties of pea protein isolate while maintaining protein content. The company also says the technology can help reduce undesirable flavor notes commonly associated with pea protein, resulting in a milder taste profile that may broaden its use across food applications.
“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,” said Sullo. “ProBoost Neutra was developed to help overcome these barriers and unlock new opportunities for product innovation and success with today’s consumer.”
The company says the technology can be integrated into existing wet fractionation systems without requiring significant modifications to production infrastructure. According to Amano, the process can also replace alkaline treatment steps commonly used in pea protein processing, potentially simplifying production workflows while supporting cleaner processing methods.
During the presentation, Sullo is expected to discuss additional applications of enzyme technology in pea ingredient processing, including approaches to increase protein content in pea-based cheese alternatives and methods for converting pea starch fractions into lower-sugar syrup ingredients. The company positions these applications as part of a broader effort to improve ingredient utilization and support more sustainable manufacturing practices.
The launch comes as ingredient suppliers and food manufacturers continue investing in technologies that can improve the economics and consumer acceptance of plant-based foods. While demand for plant-based products remains significant, the sector has faced increasing pressure to deliver products that better match conventional foods in terms of taste, texture and nutritional value.
Founded more than 125 years ago, Amano Enzyme specializes in enzyme technologies used across food, pharmaceutical and industrial applications. The company has increasingly focused on developing enzyme solutions that address formulation and processing challenges in emerging food categories, including plant-based products.
Sullo, who leads the company’s European research and development team, focuses on the application of enzyme technologies to improve food stability, functionality and processability. Prior to joining Amano Enzyme, he served as a senior scientist at Diageo’s Global Innovation R&D Center, where he led research related to non-alcoholic beverages and beverage processing.
Find out more at: https://plantsunlimited.amano-enzyme.com/