Amano Enzyme - Plant-based Dairy

Deliver Next-Level Taste and Texture in Plant-Based Dairy

Deliver Next-Level

Taste and Texture in

Plant-Based Dairy

full cappuccino cup with a swirl of frothy milk

overhead circular crop of a cup of butter

circle with a closeup image of a cheesy slice of veggie pizza

close up of a woman about to sip a frothy cappucino

The Challenge

How do you get this...

...to taste like this?

Your customers are looking for plant-based dairy.

But, they want it to have the rich taste and texture of real cow’s milk.

close up of a dairy cow head

glass milk bottle mostly full with a bright red and white straw

light blue swooping arrow

icon for group of plant-based dairy products

open soy bean pod

Aqua leaves grouping

solid group of two aqua leaves

group of plant-based milks and their primary ingredients

cheesy, melty slice being lifted from a veggie pizza

We have the answers...

solid aqua leaf

solid aqua leaf

tall plastic cup of iced coffee

pile of buttery sugar cookies

veggie cheese pizza over an aqua circle

Melty, stretchy plant-based cheese

cup of fancy cappuccino over an aqua circle

Creamy, foamy, frothy plant-based milks

pat of buttery looking plant-based oil over an aqua circle

Buttery plant-based oils

detail of stretchy cheese on a slice of pizza

A unique enzyme blend designed to make high protein plant-based cheese melt and stretch just like cheese from real cow’s milk.

CheeseMax™ PB

Develop rich, gooey cheeses with a nutritional profile similar to real cheese.

closeup of plant-based cheese with Cheesemax enzyme

(+) CheeseMax

closeup of plant-based cheese with no enzyme

NO ENZYME

cheesy, melty slice being lifted from a veggie pizza

ROLL OVER FOR COMPARISON

LEARN MORE

graphic of pat of creamy plant-based milk pattern in coffee over an aqua circle

graphic of pat of buttery plant-based oil over an aqua circle

MORE PRODUCTS...

overhead view of a hand pouring milk into a glass from a white pitcher

Develop rich, velvety-smooth milks by improving the solubility of plant proteins, even at low pH levels.

Protein Glutaminase “Amano” 500 (PG500)

Prevent curdling in coffee, increase foaming and stability—without added ingredients.

bottled coffee with PG500 enzyme

COFFEE WITH ALMOND MILK (+ PG500)

bottled coffee with no enzyme

COFFEE WITH ALMOND MILK (NO ENZYME)

ROLL OVER FOR COMPARISON

overhead closeup of a cappuccino topped with a fancy milk pattern

LEARN MORE

graphic of pat of buttery plant-based oil over an aqua circle

graphic of pat of melty, stretchy cheese pizza over an aqua circle

MORE PRODUCTS...

coconut halves splashing in water

Give coconut oil a rich, buttery profile.

Lipase RH

Sensory tests show Lipase RH-treated coconut oil cookies smelled and tasted like they were made with real butter.

pile of buttery sugar cookies

Diagram explaining advantages of plant-based butter

LEARN MORE

graphic of pat of melty, stretchy cheese pizza over an aqua circle

graphic of pat of creamy plant-based milk pattern in coffee over an aqua circle

MORE PRODUCTS...

Make Plant-Based Dairy Taste and Perform like the Real Thing

with enzymes designed for plant-based innovation

Non-GMO

Vegan Friendly

icon of plant leaves

icon of a flower

CONTACT US FOR SAMPLES

VIEW THE WEBINAR

aeu.sales@amano-enzyme.com

https://www.amano-enzyme.com