Dyadic continues to build on its legacy of developing novel products for the food and beverage industries. Enzymes innovated by Dyadic play a fundamental role in the manufacturing process of many popular foods and beverages.

- The baking industry uses enzymes to modify flour for improved baking properties and to prevent staling.

- Enzymes enable the alcohol processing industry to convert starch into sugar, and sugar into alcohol.

- The brewing industry relies on enzymes to create low-malt and malt-free brewing environments, to induce faster maturation of beer, to remove carbohydrates for light beer, and to induce chill proofing.

- Enzymes are used by the baking, confectionery, and soft drink industries to process starch and produce dextrose, fructose, and special syrups.

- Enzymes for the wine and juice industries are used for the degradation of pectin to clarify and increase the juice yields.

- Enzymes are used to improve the nutritional and functional properties of animal and vegetable proteins, as well as to develop flavors based on proteins.

- The dairy industry uses enzymes for cheese making and to remove lactose from milk.

- With Dyadic’s novel ability to screen for and produce new proteins, innovative uses for enzymes in the food and beverage industry are limitless. (More at Technology Platform)