Amano Enzyme to Showcase Microbial Enzymes and Collagen Peptide Innovations at IFT FIRST 2026

Amano Enzyme USA Co. Ltd., a specialty microbial enzyme manufacturer, will exhibit its portfolio at IFT FIRST in Chicago, Illinois, from July 13 through July 15. The company, which supplies high-quality enzymes to the healthcare, medical, food, and green chemistry industries, aims to highlight solutions that drive product innovation and enhance manufacturing processes.

“Enzyme technology is critical to catalyzing the reactions that improve the taste, texture and quality of the foods we consume on a daily basis,” stated Atsuya Hirano, Vice President, Amano Enzyme USA. “Our goal is to help manufacturers by showcasing how our innovative enzyme technology can be incorporated to create food and beverage products that are more enjoyable for consumers. Working closely with customers around the world, we create customized enzyme solutions that enhance production, drive innovation and deliver greater value.”

Which Functional Food and Beverage Applications Will Be Featured?

Amano Enzyme will feature enzyme technologies relevant to the functional foods and functional beverage categories. At booth #838, the company will offer active prototype sampling to demonstrate their enzymes' functional benefits.

Offerings will include a high-protein, plant-based nacho cheese dip utilizing the CheeseMax PB enzyme. This solution improves protein-stabilizer interaction, allowing formulators to achieve higher protein contents in plant-based cheeses—addressing a current market gap, the company notes—while maintaining traditional melt and stretch characteristics. Additionally, attendees can sample a cold brew coffee and oat milk beverage utilizing the CoffeeMax enzyme blend to increase extraction yield and reduce viscosity, paired with Protein-Glutaminase “Amano” 500 (PG500) to stabilize foam, enhance creaminess, and prevent curdling in plant-based milks.

How Do Amano's Enzymes Advance Collagen Peptide Manufacturing?

For dietary supplement developers and nutraceutical formulators, a prominent feature of Amano Enzyme's event schedule will be an in-depth poster session focused on collagen peptide manufacturing. Presented by Hiroyuki Yachi, M.S., Senior Scientist at Amano Enzyme, the session is titled “Advancing Collagen Peptide Manufacturing Through Enzyme Selection: A Framework for Targeted Product Design and Differentiation.” The poster will be available for viewing in Exhibit Hall A in the Poster Area.

This presentation details the current state of the expanding collagen peptide market and provides strategic tools for manufacturers to differentiate their active products. Through the application of Amano’s specific proteases, manufacturers have the capability to produce targeted collagen peptides ranging in molecular weight from 4 kDa down to less than 2 kDa. Notably, these enzymatic solutions are versatile across multiple structural collagen sources, including bovine, porcine, and fish. This flexibility allows supplement developers to expand application possibilities across the health, nutrition, specialty formulation, and beauty-from-within markets.

Furthermore, Yachi will deliver an educational presentation on July 14 on the Science LIVE Stage 1, focusing on enzymatic innovations designed to preserve flavor and mouthfeel in low- and non-alcoholic beer applications.

How Does New Enzyme Technology Improve Plant-Based Pea Proteins?

In addition to collagen solutions, Amano recently introduced ProBoost Neutra, a non-GM, organically compliant enzyme technology designed to enhance the performance of plant-based protein isolates.² The enzyme improves pea protein isolate solubility up to three times and optimizes emulsification while preserving overall protein levels. It also reduces volatile compounds responsible for beany off-notes, yielding a milder flavor profile ideal for smooth ready-to-drink supplement matrices. ProBoost Neutra was introduced at Bridge2Food Europe 2026 conference last month.

Originally founded in Japan in 1899, Amano Enzyme operates with over 75 years of specific experience in producing specialty enzymes. The supplier operates with multi-ton manufacturing capabilities and maintains strict SQF Level 2 certification.

References

1. Amano Enzyme USA Co. Ltd. Amano Enzyme USA to Showcase Specialty Microbial Enzymes at IFT FIRST 2026. June 24, 2026. Accessed July 13, 2026.
2. McEvoy E. New Enzyme Technology Enhances Pea Protein Solubility and Flavor Profile. June 19, 2026. Nutritional Outlook. Accessed July 13, 2026. https://www.nutritionaloutlook.com/view/enzyme-technology-enhances-pea-protein-solubility-flavor-profile