Healthier food and natural product preservation

We provide healthier food and natural product preservation for the food and beverage industry. For this purpose the scientists from our Nutrition devision combine natural resources from the BRAIN Bioarchive with a sophisticated biotechnology portfolio – for identifying and optimizing enzymes, natural ingredients and high-performance microbial producer strains.

We help customers worldwide to...

• make food healthier by reducing sugar or salt with natural taste enhancer while retaining sweetness or savour,
• make plant protein products healthier by improving protein solubility and digestibility,
• make food tastier by creating and enhancing natural flavours or masking off-tastes by bioactives or fermentation,
• make plant protein products tastier by improved enzymatic hydrolysis,
• improve plant based foods by enzymes: increase foam stability, prevent browning, lyse cell walls, efficient extraction, flavour release,
• support gut health in humans and animals by providing functional probiotics,
• reduce food waste and maintain freshness of foodstuffs thanks to the use of natural bioactive antimicrobials,
• make food more sustainable by applying fermentation technologies and precision fermentation.

We provide cost-effective innovations from hit identification to production, scale-up and supply.