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Amano Enzyme showcased its ProBoost Neutra enzyme solution for pea protein processing at Bridge2Food Europe 2026, highlighting its potential to improve functionality, flavour and production efficiency in plant-based food applications.
The company presented the technology during a session titled 'Enzyme Powered Pea Innovation', delivered by Antonio Sullo, head of research and development for Amano Enzyme Europe, as part of the event's Product Development & Processing track.
ProBoost Neutra has been developed to address common formulation challenges associated with pea protein, including solubility, emulsification and flavour. According to Amano Enzyme, the solution improves the solubility and emulsification properties of pea protein isolate while maintaining protein content.
The company also said the technology delivers a lighter taste profile with reduced off-notes, helping manufacturers develop more appealing plant-based products.
Designed for use within existing wet fractionation systems, ProBoost Neutra can be integrated into current production lines without significant capital investment or major process modifications. Amano added that the solution supports cleaner processing by replacing the alkaline step in existing wet fractionation processes.
"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," said Sullo. "ProBoost Neutra was developed to help overcome these barriers and unlock new opportunities for product innovation and success with today's consumer."
During the presentation, Sullo also highlighted several enzyme technologies designed to improve the valorisation of pea-based ingredients and support more sustainable production processes.
Application examples included increasing protein content in pea protein cheeses and converting pea starch fractions into low-sugar syrups.
According to Amano Enzyme, ProBoost Neutra is non-GM and suitable for organic-compliant formulations.
The company said key benefits include improved solubility and emulsification, a milder flavour profile, maintained protein content and implementation without significant capital expenditure requirements.