The future of food is bio-manufactured, functional and sustainable.
Enzyme-assisted food manufacturing — ISO 22000, Halaal, and Kosher certified — from a South African precision-fermentation platform.
Immobazyme develops and manufactures precision-fermentation enzymes, biotech-derived processing aids, and microbial starter cultures for food and beverage producers. Our ingredients improve manufacturing robustness, sensory quality, and product consistency — with full traceability and certified-pure supply from our Cape Town facility.
Certified for the most demanding food supply chains.
Immobazyme operates under a certified ISO 22000 food safety management system, with Halaal and Kosher certified production lines. Every enzyme and culture we supply is manufactured, characterised, and released following this quality framework — giving food producers the documentation and traceability their own compliance teams require.
Our technology in
your pipeline.
1. PRODUCE
Biotech-derived ingredients for reformulation and innovation.
We design and manufacture functional food ingredients — including Solulase™, a glutaminase enzyme for plant protein modification, and FiberaseX™, a fibre-degrading enzyme cocktail — that enable clean-label reformulation, improved nutritional profiles, and novel product development.
2. PROCESS
Enzyme-assisted processing for throughput, yield, and batch-to-batch reliability.
We supply precision-fermentation enzymes and microbial cultures that address specific manufacturing constraints — reducing viscosity, improving yield recovery, and supporting repeatable sensory outcomes across variable raw material inputs.
3. CONSUME
Better texture, taste, and dietary compatibility — engineered at the ingredient level.
We help food brands resolve sensory performance gaps in plant-based proteins, gluten-free formats, and fermented products — improving mouthfeel, flavour development, and stability in finished goods.
PRODUCING THE FUTURE FOOD.
Great products start
with great ingredients.
Future foods
Cultivated meat, precision-fermentation dairy, and cell-based food products require cost-effective, high-purity biological inputs. We supply recombinant growth factors — including FGF-2, IGF-1, and TGF-β1 — as certified serum-free media supplements for producers developing the next generation of food products.
PROCESSING WITH PRECISION FERMENTATION.
Enabling efficient,
consistent manufacturing.
Manufacturing performance is often constrained by viscosity, yield losses, raw material variability, and unpredictable process behaviour between batches.
Immobazyme develops enzyme- and culture-based solutions that address these constraints directly — improving throughput, strengthening process robustness, and delivering reproducible product quality at scale. Our ingredients are produced under ISO 22000, Halaal, and Kosher certified conditions, with full batch documentation supplied as standard.
IMPROVING CONSUMER EXPERIENCE
Solving the sensory and formulation challenges that affect the finished product.
Consumer-facing quality starts at the ingredient and process level. Immobazyme's enzyme-assisted solutions address three of the most common performance gaps in modern food formulation — protein functionality, gluten-free quality, and broader formulation stability.
PROTEIN FUNCTIONALITY
Improving plant protein performance for taste, texture, and stability.
Consumer-facing quality starts at the ingredient and process level. Immobazyme's enzyme-assisted solutions address three of the most common performance gaps in modern food formulation — protein functionality, gluten-free quality, and broader formulation stability.
GLUTEN-FREE
Gluten-free products that perform closer to their conventional equivalents.
Gluten-free formats typically suffer from structural weakness, poor processability, and reduced sensory appeal. GDX — Immobazyme's gluten-degrading protease — cleaves the immunogenic epitopes in gluten, supporting the development of gluten-free baked goods and beverages with better structure and more consistent manufacturing behaviour.
FORMULATION
Product optimisation guided by measurable analytical outcomes.
We work alongside formulation and R&D teams to resolve product performance issues at bench and pilot scale — focusing on texture, mouthfeel, stability, and sensory consistency. Our approach covers enzyme-assisted protein systems, sweetener optimisation, and culture-based flavour development, with practical trial outputs designed to reduce iteration time and improve confidence before scale-up.