Amano enzyme launches ProBoost Neutra to improve pea protein functionality

Amano Enzyme is betting that pea protein will win on more than sustainability slogans if formulators can finally tame the flavor and functionality problems that have held it back. At Bridge2Food Europe 2026 in Copenhagen, the company introduced ProBoost Neutra as an enzyme technology aimed at improving emulsification and solubility in pea protein isolate while cutting the earthy, beany notes that still keep many products from crossing the line into repeat purchase.

That matters because pea protein has long looked good on sourcing, price and nutrition, but weak performance in beverages, dairy alternatives and other high-touch applications has made it a tougher commercial sell. Amano says protein content is maintained during treatment, and the company is pitching ProBoost Neutra as something manufacturers can fit into existing wet fractionation lines without major capital expenditure. In a market where margin pressure is real and new stainless steel is expensive, that kind of claim lands harder than another front-of-pack protein boost.

The launch was timed for a room full of formulators, ingredient buyers and processing specialists rather than consumers. Bridge2Food Europe 2026 ran June 9-11 in Copenhagen and positioned itself around connecting science, product development and market understanding in alternative proteins, food tech, sustainable production and nutrition. Amano scheduled Dr. Antonio Sullo, who leads the company’s European R&D team, to present “Enzyme Powered Pea Innovation” on June 10, with the discussion tied to plant-based beverages, high-protein plant-based cheese and better flavor in plant protein isolates.

Amano framed ProBoost Neutra as a step “upstream” from the barista-style beverage work it emphasized last year, when the company said it focused on reducing curdling and improving foam. That shift is telling. The commercial bottleneck in plant protein is no longer just whether the ingredient can be sourced at scale; it is whether the ingredient behaves cleanly in a formula, survives processing, and tastes neutral enough that a beverage, cheese or shake does not need aggressive masking.

The new product also fits into Amano’s broader Plants Unlimited™ framework, which it says is designed to improve flavor and functionality in plant-based applications. The company describes the pain points plainly: limited solubility, sedimentation, beany off-notes, weak emulsification, poor mouthfeel at higher inclusion and gelation issues. Amano is not new to enzyme work either. Its corporate materials say the company has more than 120 years of history, and its food-enzyme portfolio is used across more than 100 applications. It also points to PG500, which it says improves solubility and stability in acidic plant-protein beverages and helps reduce separation and curdling in coffee.

For the plant-protein sector, the message is straightforward: the next round of winners may be the suppliers that make pea protein easier to process, cleaner to label and more acceptable to consumers, not just the brands that add more grams to the front of the pack.