A specially designed enzyme blend for dairy cow to increase daily milk yield, improve milk quality, increase feed conversion and reduce environmental pollution.

The use of enzymes in wheat starch production and deep processing makes the process more efficient and energy-saving, improving product quality and offering a green and sustainable biological solution for the industry.

There are more solutions than problems. Our existing solutions and individual enzyme pool as well as our competencies will help you find the right solutions.

Asparaginase to prevent the formation of acrylamide in starchy foods during high temperature processing

Improve dough extensibility, handling and proofing; increase volume of baked products

Freshing keeping and shelf life extention maltogenic enzyme that prevents retrogradation of starch, maintain moisture and softness of baked products