Amano Enzyme USA Expands Technical Sales Team for Latin American Market

Amano Enzyme USA Co. Ltd. has announced the expansion of its technical sales team with the appointment of Gustavo Serrato as Technical Sales Representative.¹ Serrato will focus on assisting customers throughout Latin America to identify and integrate enzyme-based ingredient solutions for food and beverage applications.

What Applications Will the New Role Support?

In his new role, Serrato will collaborate with manufacturers to develop tailored enzyme formulations for both new and reimagined products. Amano Enzyme’s capabilities cover applications such as plant-based dairy, plant-based milks and meats, cheese alternatives, flavors, and protein modification. In these categories, microbial enzymes are utilized to optimize final product texture, taste, and overall performance of applications.

What Professional and Academic Background Does Serrato Bring?

Serrato enters the position with a background in scientific research. His professional history includes several years working in research, highlighted by four years at Loyola University Chicago. He holds a Bachelor of Science degree in biology, health & society from the University of Michigan, as well as a Master of Science degree in microbiology and immunology from Loyola University Chicago.

Viet Ha, Technical Sales Manager at Amano Enzyme, noted how Serrato's technical knowledge and research background will serve as a resource for customers. “Gustavo Serrato brings a strong research background and technical knowledge to his new role as Technical Sales Representative that will serve customers well,” said Ha. “He will be a great resource for his customers throughout Latin America, helping them find solutions that will further enhance their business models in applications such as plant-based dairy, flavors and protein modification. We are pleased to welcome him to our team and further strengthen our ability to provide our customers with excellent technical service and support.”

What Are Amano Enzyme’s Manufacturing Capabilities?

Amano Enzyme was founded in Japan in 1899 and possesses more than 75 years of experience producing specialty enzymes, maintaining subsidiaries in the USA, Europe, and Asia. Amano Enzyme USA Co., Ltd. supplies these microbial enzymes to the healthcare, medical, food, and green chemistry industries across the Americas. For manufacturers evaluating ingredient suppliers, the company states that it operates with multi-ton manufacturing capabilities and holds an SQF Level 2 certification.

How Does Amano’s Latest Enzyme Technology Address Pea Protein Formulation Barriers?

To support its plant-based and protein modification applications, Amano Enzyme recently introduced ProBoost Neutra, an enzyme preparation designed for pea protein isolates.² The technology addresses common manufacturing limitations by tripling the solubility of pea protein isolate and improving emulsification while fully maintaining overall protein levels.

The enzyme alters the sensory characteristics of the ingredient by reducing volatile compounds responsible for distinct, beany off-notes. This results in a milder flavor profile, which can decrease a manufacturer's reliance on masking flavors and sweeteners. These functional and sensory improvements support better ingredient performance in finished product applications where smooth dispersion and texture are essential, such as ready-to-drink (RTD) beverages. Mechanically, the non-GM enzyme integrates directly into existing wet fractionation manufacturing lines by replacing the traditional alkaline step, allowing adoption without major capital expenditure.

“Pea protein continues to play a critical role in the evolution of plant-based foods, but manufacturers still face many challenges when it comes to taste, texture and processing performance,” stated Antonio Sullo, Ph.D., Head of Research & Development for Amano Enzyme Europe. “ProBoost Neutra was developed to help overcome these barriers and unlock new opportunities for product innovation and success with today’s consumer.”

References

1. Amano Enzyme USA Co. Ltd. Amano Enzyme USA announces addition to technical sales team. July 9, 2026. Accessed July 9, 2026. Press release provided via email.
2. McEvoy E. New Enzyme Technology Enhances Pea Protein Solubility and Flavor Profile. Nutritional Outlook. June 19, 2026. Accessed July 9, 2026. https://www.nutritionaloutlook.com/view/enzyme-technology-enhances-pea-protein-solubility-flavor-profile