Danisco upgrades fruit processing enzymes

Danisco, one of Europe's top four enzyme firms, has developed its new Pektozyme enzyme range specifically for apple, pear and citrus fruit processing.

The launch comes as juice, alongside bottled water and sports drinks, has begun to lead growth in several soft drinks markets, reflecting a consumer shift to healthier, non-carbonated beverages.

Danisco said its new pectolytic enzymes would help to increase both yield and quality in the production of fruit juice concentrates, and so help producers save money.

In citrus fruit processing, the enzymes encourage the release of release of juice and solids from the whole fruit. It also cuts the risk of the juice jellifying during concentration and storage, by reducing pectin content and viscosity.

In apple and pear processing, pectinase can be added to the fruit mash to reduce viscosity, which should lead to higher yields.

Danisco said its Pektozyme enzymes were an example of how it has benefited from buying biotechnology specialist Genencor last year, although integration costs fromt hat deal were largely responsible for Daniscos consolidated profit plummeting 25 per cent for the nine months to 31 January.

Europe's food enzymes market was valued at 200m in 2004, according to a report last autumn by Frost & Sullivan​.

It said health and nutrition were one of the biggest growth drivers, and that new product development would be particularly crucial at a time of price sensitivity and increasing market competition.