The urgency to feed a growing population sustainably is driving the food industry toward alternative protein sources, including insects and algae. While these ingredients might seem unconventional to some, enzyme technology is unlocking their potential, making them more nutritious, palatable, and sustainable. 

Enzymes in alternative protein production 

Enzymes are natural catalysts that facilitate biochemical reactions, improving food processing efficiency, flavour, and nutrition. Their importance is magnified in alternative proteins, especially with insects and algae. Didier Chanove, Business Development Director of Plant Proteins & Technology Innovation at Kerry Asia Pacific, Middle East & Africa, explains: “Kerry’s enzymes enhance digestibility, control hydrolysis profiles, modify flavor, and the amino acid profile of a range of different proteins, making them more nutritious and sustainable.” 

By breaking down proteins into simpler forms, enzymes help increase the digestibility of insect and algae-based products. They can modify textures and enhance flavours, turning what might be considered an acquired taste into a more universally appealing one. However, the real potential lies in these enzymes’ nutritional boost, increasing the bioavailability of essential amino acids and creating a more balanced protein profile. 

Precision fermentation is a powerful tool that Kerry Group is leveraging to advance the production of insect proteins and other alternative ingredients. By using fermentation to modify proteins and tailor enzymes to specific food applications, the possibilities are nearly limitless. 

“Kerry leverages precision fermentation to modify proteins directly and to create tailored enzymes to impact texture, taste, and functionality,” Chanove shares. 

Imagine a future where precision fermentation not only creates more appealing insect-based products but also drives down production costs, making these sustainable proteins more accessible. This technology could make it easier for traditional protein consumers to transition to alternatives, bridging a significant gap in global nutrition needs. 

Reducing food waste: From bakery to bugs 

Food waste is a growing global concern, with nearly a third of all food produced never reaching a plate. Enzymes can be part of the solution.  

They extend shelf life, maintain texture, and prevent spoilage across various products. Chanove notes, “Enzymes extend shelf life and improve texture in bakery and meat products, reducing spoilage and waste during storage and distribution.” 

This waste-reducing potential is just as impactful for insect-based foods. Insects are already efficient to produce, requiring fewer resources than traditional livestock. When paired with enzyme technologies that enhance their nutritional yield and preserve their quality, insect-based foods could contribute to a significant reduction in global food waste. 

Consumer perceptions: Overcoming the “yuck factor” 

Despite all the benefits, the adoption of enzyme-modified and genetically engineered foods is often met with skepticism. Chanove acknowledges, “Modern biotechnology is widely accepted in the food, beverage, and pharma industries as a sustainable, economical, and efficient way to improve nutrition, texture, and taste while reducing waste and increasing process throughput.” Yet, consumer education remains crucial. 

The so-called “yuck factor” often associated with insect-based foods can be reduced by using enzymes to modify these proteins in a way that makes them more familiar in taste and texture. Imagine enjoying a burger patty enriched with insect protein that tastes just as good as a traditional beef burger, if not better. The challenge is changing the narrative around these foods, positioning them as innovative and beneficial rather than strange or unappetising. 

Navigating the regulatory landscape 

Regulations are a vital part of bringing enzyme-enhanced alternative proteins to market. Kerry works closely with regulatory bodies to ensure compliance and advocates for science-based guidelines that allow for sustainable innovations. Chanove explains, “All commercialized solutions are fully compliant with local regulations, and our globally led regulatory teams continue to ensure compliance as we continue to innovate.” 

These efforts are crucial to building consumer trust, as transparency and safety are major concerns when it comes to food innovation.  

How can the industry better communicate these efforts?  

Engaging consumers with clear, science-backed information could play a significant role in accelerating acceptance and adoption. 

Enzymes in sustainable food systems 

Enzyme technologies are poised to redefine sustainable food production. Enzymes minimise the environmental footprint of food production by increasing the yield of insect and algae proteins while reducing water and energy consumption. Chanove emphasises, “Enzyme technologies are hugely impactful in reducing the environmental footprint of alternative protein production. Enzymes do this by increasing efficiency and lowering energy and water usage.” 

Enzymes could become the backbone of a new era in food innovation—one that’s not just about feeding people but doing so responsibly and deliciously. As Kerry continues to explore advancements like enzyme customisation and microbial fermentation, the potential for sustainable food solutions becomes even more promising. 

Sparking conversations on sustainable food 

Enzymes offer more than just a way to process alternative proteins; they represent a path toward sustainable, nutritious, and accessible food systems.  

The conversation now turns to consumers, policymakers, and industry leaders: How can we collaborate to break down barriers, embrace these innovations, and redefine what we consider “normal” food? Can insects, algae, and enzymes really become the ingredients of a better tomorrow? 

The potential is there, but the change starts with the conversations we have today. 

With insights from Didier Chanove, Business Development Director, Plant Proteins & Technology Innovation, Kerry Asia Pacific, Middle East & Africa. 

This story first came out in our “From Farm to Future” issue.