Amano Enzyme to Show Pea Protein Treatment at Fi Europe
The Japanese enzyme maker will present ProBoost Neutra, a treatment for pea protein isolate, at the Frankfurt trade show next month.
Updated on Nov. 9, 2026 in Vegetarian
Amano Enzyme will present ProBoost Neutra, an enzyme treatment for pea protein isolate, at Fi Europe in Frankfurt on November 17-19, 2026. The product improves solubility and emulsification and gives pea protein a milder flavor while keeping protein content unchanged.
Why it matters
The treatment is designed to slot into existing wet fractionation lines by replacing the alkaline step, which could let processors adopt it without major capital spending. It is aimed at expanding pea ingredients beyond protein drinks into other food categories.
ProBoost Neutra is applied during pea protein isolate production and replaces the alkaline step on existing wet fractionation lines. The source does not provide quantitative performance figures or a comparison against untreated pea protein.
The players
Amano Enzyme
Amano Enzyme is a Japanese enzyme manufacturer that develops enzyme treatments for food ingredients, including its Plants Unlimited portfolio.
Sullo
Sullo is the head of research and development for Amano Enzyme in Europe, leading the company's pea ingredient work.
The details
ProBoost Neutra debuted at Bridge2Food Europe in Copenhagen in June 2026 and is part of Amano's Plants Unlimited portfolio. Amano's European R&D head, Sullo, is expected to argue at Fi Europe that pea ingredients have uses beyond protein beverages.
Timeline
June 2026: ProBoost Neutra debuts at Bridge2Food Europe in Copenhagen.
November 17-19, 2026: Amano presents ProBoost Neutra at Fi Europe in Frankfurt.
Market Landscape
The product targets the wet fractionation process that most pea protein isolate producers already run, positioning Amano against rival ingredient makers competing to expand pea use beyond sports and protein drinks. Its focus on expanding pea into other food categories reflects the wider push to diversify plant protein applications.
For consumers, the enzyme treatment could affect the taste and texture of pea-based foods once manufacturers adopt it, though no product launches were named in the source. Because it does not change protein content, the nutritional value of treated pea protein is not described as changing.
The takeaway
Plant protein makers are looking beyond beverages to put pea ingredients into a wider range of foods, and processing aids that fit existing equipment may speed that shift. Watch the Fi Europe presentation for details on which product categories come next.
What happens next
Amano is scheduled to present ProBoost Neutra at Fi Europe in Frankfurt from November 17 to 19, 2026.
Further reading
Explore more on Vegetarian options and plant-based ingredients in our food and drink coverage.
Source note: This article includes information reported by vegconomist - the vegan business magazine.
