New Enzyme Technology Enhances Pea Protein Solubility and Flavor Profile

Amano Enzyme Inc. introduced its latest enzyme innovation, ProBoost Neutra, at the Bridge2Food Europe 2026 conference held from June 9–11 in Copenhagen, Denmark, an industry event focused on advancing plant-based food innovation.¹ The session, titled “Enzyme Powered Pea Innovation,” was presented on June 10 by Antonio Sullo, Ph.D., Head of Research & Development for Amano Enzyme Europe. The presentation detailed how advanced enzyme technology can modify pea-based protein ingredients to improve processing, functionality, and taste.

“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 Sullo in a June 10 press release. “ProBoost Neutra was developed to help overcome these barriers and unlock new opportunities for product innovation and success with today’s consumer.” At Amano Enzyme, Sullo focuses on the improvement of the stability and functionality of food products ranging from cereal-based beverages to semi-solid foods.

Market Context: The Demand for Plant-Based Proteins

Driven by shifting consumer lifestyles, the global plant-based protein market is projected to expand from $23.89 billion in 2025 to $34.97 billion by 2030.² Pea protein concentrate stands out as a highly viable option due to its 98% digestibility rate, which closely rivals animal-sourced whey protein isolate at 100% digestibility. Furthermore, pea protein is highly valued by formulators because of its complete essential amino acid profile, which supports muscle growth, and its lack of common food allergens.

How Does the Technology Overcome Formulation Barriers in Plant-Based Ingredients?

Pea protein isolate is frequently utilized in plant-based food, beverage, and dietary supplement formulations, yet manufacturers often encounter persistent challenges in processing performance. ProBoost Neutra is specifically designed to address these limitations by enhancing the solubility and emulsification of pea protein isolate while maintaining overall protein levels. According to company documentation, the enzyme technology can increase the solubility of pea protein isolate by up to three times.³

In addition to functional improvements, the enzyme alters the sensory characteristics of the ingredient. It reduces volatile compounds that contribute to distinct, beany off-notes, resulting in a lighter and milder flavor profile. These changes support better ingredient performance in finished product applications where texture and smooth dispersion are essential, such as ready-to-drink (RTD) beverages.

How Does ProBoost Neutra Integrate into Existing Manufacturing Processes?

For pea protein processors utilizing wet fractionation, ProBoost Neutra integrates directly into existing manufacturing setups. The enzyme-driven approach can replace the traditional alkaline step within wet fractionation lines. This mechanical compatibility allows manufacturers to adopt the technology without requiring significant changes to existing production processes or incurring major capital expenditure (capex) costs.

Sullo also highlighted additional company solutions aimed at improving the valorization of pea-based ingredients to support manufacturing sustainability. These applications include techniques to increase protein content in pea-based cheeses and mechanisms to valorize the pea starch fraction into low-sugar syrup.

What Are the Regulatory Specifications and Corporate Profiles?

ProBoost Neutra is formulated to meet industry standards for transparent manufacturing. The enzyme preparation is non-GM and compliant with organic regulations, meeting European Union Regulation (EU) 2018/848 and holding a Non-GMO Project compliance affidavit for non-testable source microorganisms.

Founded in Japan in 1899, Amano Enzyme Inc. operates as a global microbial enzyme manufacturer with subsidiaries located in Europe, the United States, and Asia. The company provides enzyme solutions to commercial food, healthcare, medical, and green chemistry sectors.

References

1. Amano Enzyme Inc. Amano Enzyme Inc. to present new pea protein innovation at Bridge2Food Europe 2026. June 10, 2026. Accessed June 19, 2026. Press release provided via email.
2. McEvoy E. The growing interest in plant-based proteins in food and beverages. June 5, 2026. Accessed June 19, 2026. https://www.nutritionaloutlook.com/view/growing-interest-plant-based-proteins-food-beverages
3. Amano Enzyme Inc. A New Standard for Pea Protein Processing: ProBoost™ Neutra. Accessed June 19, 2026. https://plantsunlimited.amano-enzyme.com/product/proboost-neutra/