The natural solution

Enzymes can be used to enhance health and bring out the best in food products and increase sustainability, says Henrik Meyer of Novozymes.

Novozymes claims that its enzymatic solutions make healthier foods and beverages. What is your best example of that?
Henrik Meyer. I could give a number of examples from Novozymes' wide range of Food & Beverage products that enhance health, but to mention one, I would like to highlight how our enzymes bring out the best in apples, berries and grapes. Depending on the main ingredient, enzymes can be used to extract more antioxidants, known for their positive health effects such as anti-inflammatory properties, protection against neurological diseases, extracting vitamins, and for boosting anti-bacterial activities. 

How can enzymes enhance the health profile of food products?
We have recently developed an enzymatic solution, Acrylaway, to dramatically reduce the formation of acrylamide. Since its discovery in 2002, acrylamide has been raising a number of health concerns and posing food manufacturers with the challenge of how to reduce its concentration in their product. Acrylamide is formed in starchy foods, such as biscuits, crisp bread, crackers, French fries and snacks that have been baked or fried at high temperatures.

In some foods, the particular enzyme reduces the formation of acrylamide during the baking and frying process by up to 95 percent. And this reduction takes place without taking away the tempting flavours or visual appeal of the products. The use of Acrylaway makes it possible for food companies to keep producing the same great products while significantly reducing the levels of acrylamide. 

Another example is our new cost-effective solution for enzymatic interesterification to replace trans fats, suspected of contributing to cardiovascular diseases by increasing LDL ("bad") cholesterol levels. Trans fats are already banned in food products in Denmark and other countries, and US food labelling laws will soon require all trans fats to be labelled.  Compared to the other alternative, chemical interesterification, our solution is both cost effective and creates the least environmental impact, as it generates limited waste – only using enzymes – with no effect on the environment.

Sustainability is high on Novozymes' agenda. Why is that?
There are two sides to sustainability at Novozymes. Earlier this year we were recognised as the leader of the Biotech sector by the Dow Jones Sustainability Index – a title Novozymes also held from 2000 to 2007. This recognition is of high importance, as we would not preach sustainability to the world if we were not a living example of great sustainability practices. 

Many of our customers, on the other hand, perceive sustainability as a great add-on benefit, when already optimising their food and beverages through the use of enzymes. With enzymes, you can make more with less – and that applies to raw material, energy, water, waste streams, etc. – which is evidently better for the environment. Companies can improve their green profile, without paying extra and without compromising the taste and texture they are known and loved for.

Can you give an example of how Novozymes' solutions have contributed to a greener profile?
There are many, but the newest is our new generation of brewing enzymes. The Danish brewery, Harboe, recently launched a new environmentally friendly beer, Clim8, produced with 100 percent barley enabled by our pioneering enzymes. The fact that the beer can be produced without the barley having to undergo the malting process means that Harboe can reduce the CO₂ emissions by 8 grams per can. It doesn't sound like much per beer, but beer is being produced in a massive scale worldwide, and this is just the beginning.

What is the next big thing from Novozymes' within Food and Nutrition?
Healthier and health-enhancing products are very much developed on a 'pull' from the consumers, as consumers are becoming increasingly aware of what products contain and often prefer natural ingredients when possible. Together with our customers, we will keep listening to their needs and elaborate on the enzymes' endless ability to reduce energy and replace unnecessary chemicals and processes.

Henrik Meyer is Vice President, Head of Marketing, with overall responsibility for global marketing activities and for strategic accounts. He holds a Cand. Agro. degree from the University of Copenhagen, Faculty of Life Sciences, and has been with Novozymes since 2001.