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The unique properties of enzymes are used increasingly often in modern food technology to improve the taste and texture of various preparations. For example, they can be used to strengthen dough structures, optimise fermentation processes or reduce acrylamide. That makes them essential for creating high-quality, innovative food products. Discover the endless possibilities with our range of functional enzymes.


  • Improve flavour and texture
  • Versatile possible applications
  • Wide range
  • Clean label



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