Enzymes are proteins that catalyze chemical reactions within and outside of living bodies, and organisms require them to survive.

Each enzyme acts on a specific substrate to accelerate reactions, such as hydrolysis, oxidation-reduction, and rearrangement reactions.

Humans have long used enzyme technology to produce alcoholic beverages such as beer and Japanese sake (rice wine), as well as fermented foods such as cheese.

Now, we can obtain a variety of enzymes from microorganisms, plants, and animals, which can be used for a wide range of foods to improve their physical properties, tastes, and flavors and add functionalities to them.

By using enzyme technology, you can solve issues in the food manufacturing processes and develop unique products.

We, NAGASE Group, can offer you a wide range of enzymes, including protease that creates tenderness in meats and others that work specifically for the development of new foods such as dairy, egg, bakery, and plant-based products.

We will help you with everything from problem-solving and application development to recipe creation.