Speciality enzyme firm Biocatalysts plans to increase turnover by £6m in five years
The plan has been agreed with the Welsh Assembly government, which provided an £800,000 grant in November 2004 to support the building of Biocatalysts' new £2.85m facility in Nantgarw, Wales.
Biocatalysts employs 40 staff and produces speciality enzymes for use in the baking, protein, flavour, fruit and vegetable and dietetics sectors. It claims to supply off-shelf and bespoke products for many of world's top ten blue chip food companies.
Generally accepted benefits of enzyme use include increased yield during food production (say, raising bread volume) reduced waste and improved quality (anti-browning enzymes for use in egg white powder) as well as faster production.
Contract manufacturing
Biocatalysts’ marketing and customers manager Caroline West told FoodNavigator.com that the motor for the anticipated turnover increase (from an undisclosed level) was the result of a major expansion in contract manufacturing work undertaken by Biocatalysts.
She said:“Our contract manufacturing portfolio is growing hugely compared with last year. What happens is that academic labs or research institutes often pioneer the production of specific ingredients in small gram or milligram amounts.
“Our expertise involves producing them in bulk, manufacturing kilogram amounts of enzymes on a mass scale.”
“We optimise enzyme stability, covering the flavour, cosmetic, pharmaceutical and intermediate categories.”
Producing kilogram amounts is one reason why Biocatalysts moved from its old facility, said West, which was ten times smaller and restricted production capacity.
“The Welsh Assembly contributed in 2006 to our new building, and we recently invested £250,000 in specific production equipment. New staff also cost money.”
West added that the firm had invested in five new cutting-edge powder blending machines “over the past few years”
The US was driving growth for Biocatalysts, she said, although the EU is the firm’s “other primary customer, we also have a couple of new Eastern European clients.”
Whey protein hydrolysis
As for the sectors of particular promise for Biocatalysts? “In sector terms dairy and egg are always big,” said West. “Enzyme-modified processed cheese, whey protein hydrolysis is also important, as is adding value to products, making them non-bitter.”
Biocatalyst lists uses for its whey protein enzymes/hydrolysates (which convert proteins into amino acids and peptides) that include improving the shelf life of nutritional snack bars and the texture of beverages, yogurts and smoothies.
West said Biocatalysts’ ability to provide food companies with bespoke solutions was its key strength:“Our customers look at the top and bottom line. Enzymes are quite a small overall input cost within food, but our major strength is that we provide tailored solutions to suit customer needs.
“Say, an enzyme to fulfil one crucial function rather than three, when not all are necessary.
“Why not have tailored products that add flavour, increase yields, solve filtration problems? Moreover, by making a cheese sauce, say, more piquant tasting, our customers are able to open up new markets”
