Meat protein hydrolysates

Produce high-value protein-rich ingredients from meat co-products with microbial enzymes, including meat protein hydrolysates, natural flavors and flavor enhancers.  

Meat protein hydrolysates

The value of MPE 

Enzymatic processing adds value to slaughterhouse coproducts, turning them into valuable food ingredients such as meat protein extracts (MPE). MPE can be used in products such as meat cuts, processed foods, stocks, soups, bouillons and sausages. With MPE, the final product can contain less salt, yet retain greater tenderness and flavor, while improving the economy of the production process.

Maximize the value of co-products 

By using enzymes to convert your trimmings into meat protein extracts, you create a new protein source for use in a wide variety of processed foods. The food industry is eager for such solutions, because extracts help reduce the salt content of processed foods, while adding extra flavor and nutritional value.  

Tailored solutions to meet your needs 

Some enzymes are designed to increase yield and reduce sediment during liquefaction. Others provide maximum hydrolysis and enhance flavor. Every Novozymes solution is tailored to deliver extracts with natural, long-lasting flavor and enhanced umami, to fulfill the goals you have for what you want your meat protein extract to achieve, and what product and process challenges you face.  

Your solutions for hydrolyzed animal proteins 

Enzymes increase yield of the meat extract with minimal bitterness, and some enhances the flavor and yield of the final product. 

 

Which solution is right for you?

Find the right solution for you in our global portfolio, shown below. To find out more about products available in your region, get in touch with your local Novozymes representative.

Alcalase®
More
Available strengths (range)
Hydrolysis action
Generation of peptides or single amino acids
Debittering
Savory flavor generation
Working pH range*
Working temperature range (°C)*
Quality grade
Flavourzyme®
More
Available strengths (range)
Hydrolysis action
Generation of peptides or single amino acids
Debittering
Savory flavor generation
Working pH range*
Working temperature range (°C)*
Quality grade
Protamex®
More
Available strengths (range)
Hydrolysis action
Generation of peptides or single amino acids
Debittering
Savory flavor generation
Working pH range*
Working temperature range (°C)*
Quality grade
Protana® Prime
More
Available strengths (range)
Hydrolysis action
Generation of peptides or single amino acids
Debittering
Savory flavor generation
Working pH range*
Working temperature range (°C)*
Quality grade
Protana® UBoost
More
Available strengths (range)
Hydrolysis action
Generation of peptides or single amino acids
Debittering
Savory flavor generation
Working pH range*
Working temperature range (°C)*
Quality grade
Available strengths (range)
Hydrolysis action
Generation of peptides or single amino acids
Debittering
Savory flavor generation
Working pH range*
Working temperature range (°C)*
Quality grade

Get the benefits of a best-in-class product

Explore our best-in-class products
 
alcalase

What could this mean for your business?

What could this mean for your business?

Do you want to learn more about our solutions for meat protein hydrolysates? Book a no-obligation meeting with a Novozymes representative. Our enzymes have been tested and approved for a wide range of different food applications. 

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