Which enzyme do you like to use? Of animal or microbial origin? Biocatalysts Ltd is dedicated to the development and production of a range of microbial alternative enzymes for the food and pet food industry and has recently launched a protease specifically for the pet food market.
How does the substitution of a single amino acid affect the stability and sensory profile of the sweet-tasting protein brazzein? BRAIN is investigating this question in the "PepDancer" project – part of its research activities on sugar substitutes.
The process of fermentation is gaining popularity not only in private households. The food industry has also recognized the trend towards fermented foods and is offering more and more varieties. What are the reasons? And what can the BRAIN Group contribute to this topic?