ELGIN, Illinois (September 30, 2025) – Amano Enzyme USA Co. Ltd., a manufacturer with more than 75 years of experience producing unique enzymes, will highlight its advancements in enzyme technology and expertise during a technical presentation at Bridge2Food North America 2025 in Minneapolis, Minnesota, October 21-23.
Bridge2Food advances the plant-based foods and alternative proteins industry by connecting innovators, researchers, investors and policymakers, and by fostering collaboration for a healthier, more sustainable global food system.
Conference Overview
The three-day conference will bring together the world’s leading and most innovative alternative protein creators to discuss key challenges and opportunities shaping the industry. Beginning with a technical course and workshops on October 21, the program continues with a two-day innovation summit, where Amano Enzyme will present their latest enzyme advancements supporting plant-based product development.
Presentation Details
- Speaker: Antonio Sullo, Ph.D., Head of Research and Development at Amano Enzyme Europe Ltd.
- Title: “Driving Plant-Based Innovation with Enzymes”
- Date & Time: Wednesday, October 22, 4 p.m.
- Location: Johnson Great Room, Minneapolis, Minnesota
Innovation Highlights
Sullo will highlight Plants Unlimited™, the latest enzyme technologies from Amano Enzyme that support the development of plant-based beverages, addressing the growing demand for organic, non-GM and label-friendly options.
Key Technologies Featured:
- Protein Glutaminase “Amano” 500: A specific form of protein deaminase that can be used to enhance the foam and stability in beverages like coffee—key features for barista-style drinks.
- Starch-targeting enzymes: Provide control over sweetness levels and significantly improve the flavor of reduced-sugar formulations.
- Plant-based cheese innovation: Highlighting how enzymes can enhance the melt and stretch in high-protein, consumer-pleasing cheese formulations.
About the Speaker
Antonio Sullo, Ph.D.
Head of Research and Development, Amano Enzyme Europe Ltd.
Antonio Sullo heads the R&D team at Amano Enzyme Europe where he focuses on developing enzyme solutions to improve the stability, functionality and processability of a wide range of food products—from cereal-based beverages to more complex semi-solid foods.
Prior to joining Amano, he served as a Senior Scientist at Diageo’s Global Innovation R&D Center where he led research on non-alcoholic beverages and beverage oral processing. He is a strong advocate for applying fundamental scientific principles—from colloid chemistry to enzymology—to the rational development of food products that are nutritionally balanced, sensorially appealing and produced with a reduced environmental footprint.
Learn More
Discover how enzymes can deliver the taste, texture and nutritional value that consumers demand for your plant-based food and beverage innovations. Attend the upcoming presentation or visit https://www.amano-enzyme.com/application/food/.
