AB Enzymes launches white pepper processing enzyme
which it claims will not only improve product authenticity and
quality, but will also be better for the environment.
The company said that Rohament Pulpex has primarily been developed to improve the traditional method of pepper production, by shortening the process time and improving yield.
"This new product is in line with our strategy to be a leading player in the food enzymes business," said Aryan Moelker, CEO of AB Enzymes. "It is evidence that our substantial R&D investment is paying off."
Typically, white pepper is prepared by the 'retting' method in which the matured green pepper berries are separated from spike after harvest. However, AB Enzymes claims there are several disadvantages to this method, including long processing time, foul smell, fading colour and loss of aroma.
AB Enzymes claimed that Rohament Pulpex eliminates such processing weaknesses.
The product will be launched at the Food Ingredients trade shows in Sao Paulo, Brazil, and Bangkok, Thailand, in September. The firm said that it would then be available to customers worldwide.
Moelker also added that the product "helps preserve the environment, another key element of our approach." AB Enzymes is therefore targeting growing consumer and industry awareness of their responsiblities, as well as streessing the functional properties of the product.
"We are proud to offer a product that offers both customer-perceivable benefits as well as process savings to pepper producers," said Joerg Koehler, business unit manager for food and specialities.
"This product will help us to achieve the global growth that we think can be achieved by opening up new enzyme segments."
AB Enzymes focuses on enzymes for food and non-food applications. It has established market positions in baking, beverage, feed and textiles enzymes and operates worldwide.
AB Enzymes is part of the ABF Ingredients division of Associated British Foods (ABF).
