Blog – EnginZyme


EnginZyme and Tetra Pak join forces to advance sustainable food & beverage production

EnginZyme has joined forces with the global processing and packaging company Tetra Pak to bring sustainable and economically sound solutions to the food and beverage industry. In this close and enduring collaboration, the companies are leveraging their respective strengths to find new ways to improve food and beverage production by, for example, turning food waste into valuable ingredients.

As a first project, Tetra Pak and EnginZyme are exploring transforming acid whey, a by-product from the manufacture of dairy foods like greek yoghurt or cream cheese, into valuable ingredients that can go into healthy food products. Currently, acid whey must be disposed of carefully because it can damage ecosystems if too much of it goes into waterways. Tetra Pak and EnginZyme aim to demonstrate with acid whey the potential of enzyme technology to reduce waste streams and generate revenue from by-products.

“By combining Tetra Pak’s broad food processing expertise and deep market knowledge with EnginZyme’s biomanufacturing innovation, we are working to solve huge challenges while creating the food products of the future. We’re creating a modern process environment that is low-energy, low-waste and truly sustainable,” says Karim Engelmark Cassimjee, CEO and co-founder of EnginZyme.

“EnginZyme’s ability to control and adapt enzymes to suit our manufacturing processes has great potential for many of our food applications,” says Lidia Garcia Pou, Head of Project Management and External innovation at Tetra Pak. “Together we can crack the code to maximise our use of raw ingredients, reduce industrial waste, and improve efficiencies, which we believe will be revolutionary for the food processing industry.”

“In the future we see the EnginZyme-Tetra Pak partnership being synonymous with high-tech novel food processing solutions solving key challenges across the food industry such as improving health and reducing waste,” Karim Engelmark Cassimjee says. “This close collaboration has shown that efficient use of enzymes opens previously impossible avenues for the production of the foods and beverages of the future.”

Read the full press release here


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