New technology to cut toxicity test need
products could be on the way through shorter lead times following
the development of a new food enzyme production technology.
DSM Food Specialties, the food ingredients division of Dutch company DSM, worked on the food-grade micro-organism Aspergillus niger that is used as a basis in the production of a number of food enzymes, including glucose oxidase, pectinase and glucoamylase.
The food scientists came up with the Markergene-free expression system, which according to DSM effectively means that it is now possible to insert any desired gene in an 'expression cassette', making efficient production possible.
"DSM's new Markergene-free expression system for A Niger strains and production processes means that we can produce new enzymes without having any genetic markers in the production process," explained Dr Gert Groot of DSM Food Specialties Research and Development business unit.
As a result, food manufacturers and other enzyme users can trial and develop new enzyme-based products without the need for additional costly and time-consuming toxicity tests, he said.
A recent report from the Freedonia group pitched the US market for enzymes - including medical, food and biotech markets - at $1.8 billion. At the food level, highly specialised enzymes to manufacture foods have picked up in popularity - most significantly in Europe - over the past decade as consumers increasingly eye chemicals with some suspicicion.
In food processing, the enzymes take the place of chemicals, limiting their action to specific bonds. In turn, they create a higher quality product with fewer side effects, said a 2000 report - 'Specialty Enzymes Catalyse Market Growth' - from Frost & Sullivan.
"Enzyme biotechnology products are viewed favourably by consumers, especially when enzymes replace chemicals considered harmful or less effective than enzymes," commented the market research group. "They are welcomed as alternatives to traditional chemical-based technology and can replace synthetic materials in many processes. "
But the study suggests that current EU legislation together with European consumer perception of genetically modified foods could hinder market growth.
'Although there is more consumer interest, national legislation and European Union restrictions on enzyme use in brewing, vinification, and fruit processing may prevent this market from reaching its full potential,' said the report.
Controversy surrounding genetically modified foods will continue to affect growth in the food enzyme market and also innovative enzyme foods. Since just a few grammes of enzymes are needed to treat tons or hectolitres of food, the food applications industry may be very limited, concluded Frost & Sullivan.
