From bench trials to plant implementation We support adoption through trial design, dosing optimisation, and analytical verification; helping teams validate performance before full-scale implementation.

The future of food is bio-manufactured, functional and sustainable.

Consumer expectations are shifting toward healthier products with clear functional benefits, shorter ingredient lists, and lower environmental impact. Across multiple markets, demand growth is strongest where taste and affordability meet measurable health and sustainability outcomes.

VIEW PRODUCTS

Our technology in
your pipeline.

1. PRODUCE

We create and optimise functional ingredients that enable reformulation, clean-label positioning, and future-food innovation.

BUILD BETTER INGREDIENTS

2. PROCESS

We provide enzymes and cultures that improve processing efficiency, robustness, and product consistency.

OPTIMISE PROCESSING

3. CONSUME

We help brands improve taste, texture, and dietary compatibility by engineering functionality in ingredients and processes.

IMPROVE CONSUMER EXPERIENCE

PRODUCING THE FUTURE FOOD.

Great products start
with great ingredients.

Functional ingredients

Discover, design, and produce bioactive compounds that provide health benefits beyond basic nutrition.

Functional Ingredients for Better Food and Bev

Clean-label formulation support

Using targeted biochemistry and applied process development, we help our partners resolve common formulation barriers.

Processing Aids for Clean-label Products

Future foods

Cultivated and cell-based approaches require cost-effective biological inputs. We develop recombinant growth factors and related tools to support innovation in this emerging industry.

Growth Factors for Future Foods

PROCESSING WITH BIOTECH.

Enabling
efficient, consistent manufacturing.

Processing performance is often limited by viscosity, yield losses, variability in raw materials, and time-to-process.

Immobazyme develops enzyme- and culture-based solutions that help manufacturers improve throughput, robustness, and product consistency.

Targeted processing aids to remove bottlenecks Our processing enzymes are designed to address specific manufacturing constraints. Supporting improved process flow, repeatability, and efficiency across real-world variation in inputs and operating conditions. Use cases • Reduce processing friction caused by viscosity and solids handling • Improve run-to-run consistency across variable raw materials • Support yield and throughput improvements in process-limited steps

Starter cultures for controlled fermentation and curing For producers using microbial processes, starter cultures can improve consistency, flavour development, and process control. We supply and support cultures for fermentation-based product development and manufacturing. Use cases: • Improved batch consistency and controlled fermentation kinetics • Targeted flavour and texture development • Reduced risk of process drift over time

IMPROVING CONSUMER EXPERIENCE

Helping customers better enjoy your products.

Product optimisation guided by measurable outcomes

We work with formulation and R&D teams to solve product performance issues at bench and pilot scale. Our approach focuses on measurable outcomes—helping improve texture, mouthfeel, and stability while maintaining compatibility with existing ingredients and manufacturing processes.

We support optimisation across protein systems, sweetener systems, and enzyme-assisted formulations, with practical testing designed to reduce iteration time and improve confidence before scale-up.

Typical outputs

Bench-top formulation trials
Comparative performance testing
Analytical and sensory-aligned observations
Recommendations for next-step optimisation

Enhancing protein functionality for taste and texture

Plant-based proteins can introduce bitterness, grittiness, instability, and poor mouthfeel.

We develop targeted approaches to improve protein performance in real formulations; supporting smoother textures, improved stability, and better overall sensory outcomes.

Reduced grittiness and improved mouthfeel
Improved dispersion and stability in beverages
Better texture performance in finished products

Enabling gluten-free beer and baked products with better quality.

Gluten-free formats often struggle with structure, processability, and sensory performance. Enzyme-enabled strategies can support improved processing behaviour and help deliver gluten-free products that better match conventional expectations.

Proven outcomes:

Improved structure and processing performance
Better sensory quality vs baseline gluten-free formats
More consistent outcomes across batches

CASE STUDY
SOLUALSE ON PROTEIN FUNCTIONALITY

A comparative frothing test was conducted to evaluate the effect of Solulase™ on oat milk foaming capacity.

The Solulase-treated (right) sample demonstrated significantly increased froth formation and foam stability compared to the standard, indicating improved protein functionality and aeration properties. This result supports the application of Solulase™ in plant-based beverages to enhance texture, mouthfeel, and consumer appeal.

The future of food is bio-manufactured, functional and sustainable.

Our technology in your pipeline.