Food

We enhance the emulsification and mouthfeel of plant-based milk while also enabling sugar-free options.

Consumers want plant-based meats, but only if they mimic real meat's taste, texture and look. Amano's specialty enzymes can increase the umami and meaty flavor of plant-based meat alternatives.

Amano’s specialty enzymes can improve the water retention properties.

Amano's enzymes can help create high-protein plant-based cheeses that stretch and melt beautifully like regular cheese while maintaining its creamy texture and robust flavor.

We have a long track record of producing enzymes for yeast extract production for more than 30 years.

Amano specialty enzymes can make protein hydrolysates with more robust umami flavor using less salt.

Amano’s specialty proteases can create taste profiles such as umami, bitterness, and saltiness.

Our enzyme for the production of glycosyltransferase stevia is non-GMO and has high transfer activity. We also comply with various overseas regulations.

Create the perfect flavor of aged cheese using Amano specialty enzymes designed for EMC without the expensive and time-consuming aging process.

Enzymes can improve the solubility, emulsification, foaming, and physical properties of proteins. With our protein glutaminase and world-class protease product portfolio, we are able to meet the demands of our customers.

Achieve specific degrees of degradation of collagen peptides.

We have one of the world's leading protease product portforio. We propose enzymes suitable for the taste, degree of degradation, and physical properties requested by customers.

Our enzymes improve the extraction efficiency of coffee extract and maintain quality by preventing precipitation during coffee extract storage.

Our enzymes can improve the extraction rate of tea extract, maintain quality by preventing creaming down, and differentiate tea extract by enhancing flavor

Clear fruit juice drink and improved filtration with Amano enzymes.

Our specialty enzymes are ideal for producing low-carbohydrate beer. We also have a range of enzymes that add richness to beer.

Sake brewing continues to evolve every day as new enzyme-based methods are introduced to make sake even more efficient and delicious.

Amano lipase contributes to the production of efficient, highly concentrated omega-3 fatty acid-rich fats (DHA, EPA).

We propose an enzymatic ester exchange technology for processing oils and fats.

Efficient removal of diglycerides and monoglycerides in fats and oils.

This enzyme is used in the liquefaction and saccharification of starch.

These enzymes are used in the liquefaction and saccharification of starch.

Our specialty enzymes contribute to quality improvement, such as maintaining softness and increasing the volume of baked goods.

We can prevent aging and preserves the quality of rice. In addition to aging prevention, it improves the quality of rice.