Biocatalysts are a global biotechnology company
producing speciality enzymes at commercial scales
for a variety of industries, such as food, flavour
& fragrance, pharmaceutical, life sciences, fine
chemicals and many more. Our state-of-the-art
facility has a vertically integrated manufacturing
process that optimises the large-scale production
of novel enzymes, fermented proteins, and
pharmaceutical biocatalysts.
Biocatalysts offer off-the-shelf enzyme products and a customised enzyme development and manufacturing service. Biocatalysts have the tools and flexibility to provide tailored solutions specific to customers’ needs and can deliver rapid enzyme scale up from discovery through to full commercialisation. Biocatalysts develop and manufacture speciality enzymes for both food and non-food applications. More specifically this can include enzymes for flavour enhancement, the production of ‘enzyme modified cheese’, the hydrolysis of whey protein for the sports nutrition and infant formula markets, reprocessing of meat and fish to produce value-added ingredients, and for the hydrolysis of plant protein substrates to produce vegetable protein hydrolysates for increasing protein in a wide variety of food applications
producing speciality enzymes at commercial scales
for a variety of industries, such as food, flavour
& fragrance, pharmaceutical, life sciences, fine
chemicals and many more. Our state-of-the-art
facility has a vertically integrated manufacturing
process that optimises the large-scale production
of novel enzymes, fermented proteins, and
pharmaceutical biocatalysts.
Biocatalysts offer off-the-shelf enzyme products and a customised enzyme development and manufacturing service. Biocatalysts have the tools and flexibility to provide tailored solutions specific to customers’ needs and can deliver rapid enzyme scale up from discovery through to full commercialisation. Biocatalysts develop and manufacture speciality enzymes for both food and non-food applications. More specifically this can include enzymes for flavour enhancement, the production of ‘enzyme modified cheese’, the hydrolysis of whey protein for the sports nutrition and infant formula markets, reprocessing of meat and fish to produce value-added ingredients, and for the hydrolysis of plant protein substrates to produce vegetable protein hydrolysates for increasing protein in a wide variety of food applications