In general, digestive enzymes have been a mainstay, albeit an unglamorous one, of the mainstream food business. The enzyme business is divided into plant-based, animal-based and microorganism-based enzymes, with the former two much further developed. Basically, there are three primary enzymes, protease, which breaks down protein, amylase, which works on carbohydrates and lipase, which deals with fats. Within this framework, suppliers are working on next generation products and applications for a category most believe has a great deal of potential.

A Digestive Aid

Most enzymes used in the nutritionals area today work on catalyzing a reaction in the human body during the digestion process. While there are also many enzymes that are used in food processing, these are not necessarily considered “nutraceutical” in their performance or affect on the body’s systems. In today’s market, digestive enzymes are increasing in potency and becoming more efficacious and there is also more work being done in specific areas, such as with lactose-intolerant consumers or people on high-protein diets.

Enzymes may still have a way to go before they really move from their role as a digestive aid into the nutraceutical mainstream. According to William Lahle, director-commercial development, Marcor, Carlstadt, NJ, “These are classical uses; it’s a case of old wine, new bottles. We are more sophisticated scientifically, however; we now know the structure of the enzyme and the mechanism of action.”

Yet other suppliers say the potential for enzymes to expand into categories beyond basic digestion is high. Much depends on how the enzymes are used. According to C. Peter Moodie, director-sales and marketing, Enzyme Development, New York, NY, how you take the enzyme can affect its indication. “For example, bromelain is a digestive enzyme, but if you take it on an empty stomach between meals, it works against arthritis inflammation.”

Inflammation is definitely a target category for enzyme producers today. Larry Schwartz, vice president-sales and marketing, Specialty Enzymes, Chino, CA, commented, “One of the up and coming markets is sports medicine, where enzymes are used as anti-inflammatory catalysts to break down other products for higher absorption. Digestive enzymes are what everyone thinks about, but there’s so much more,” he said, adding “you can change the type of enzyme you offer according to your consumer,” giving as examples enzymes for those over 50 or on a high fiber diet.

National Enzyme, Forsyth, MO, has developed an “EDS” enzyme delivery system for targeted applications. “For example,” said marketing manager Gary Bennett, “we work to match the enzyme profile to an herbal. We can increase the bioavailability of echinacea, ginkgo, etc. Our enzyme will release more enzymes.”

According to Kenichi Nishimatsu, sales manager, Amano Enzyme, Lombard, IL, there is great potential for other classes of enzymes. “Lactaid and Beano are major digestive enzyme products; we now think there should be a third tier,” he said, describing this as a general therapeutic enzyme that eliminates discomfort.

Amano’s vice president-sales and marketing John Diehl took it a step further. “There is also the possibility of using enzymes in vitro to affect foods, to make isoflavones more available, for example. Over time the food and nutrition business will become one,” he predicted. “Consumers will want foods that can perform these higher functions but still taste good.”

Enzymes and probiotic blends were another area mentioned by suppliers. While in some cases, functions may compete, they can also be complementary. Mr. Diehl offered another example. “In vivo we can use enzymes to make food more friendly to your body in general,” he said. “For example, early in the digestive process we can take the food out of the calorie pool and convert it to a fructooligosaccharide that can then feed a probiotic.”

Blends in general are becoming more popular, according to suppliers. “We are moving forward with enzyme blends for the industry,” said Mr. Schwartz. “We can do the formulations for companies or we can help companies do their own formulating.”

Enzyme Development’s Mr. Moodie agreed, “Blends are a hot new area. We are doing more work for formulations than in the past.” He urged caution for the future, however. “Looking forward, I believe the market will be more targeted to a specific therapy and we’ll see single enzymes rather than blends. For example, someone may have a wheat gluten allergy or a peanut allergy; companies will develop a particular enzyme for that.”

Consumer Education, Processability Concerns

Although enzymes are an up and coming market, consumer awareness is extremely low, said suppliers. According to Rodger Rohde, Jr., president, Triarco Industries, Wayne, NJ, “The most difficult part is educating the consumer. This category is at the very beginning right now. There are still questions about where in the human system the specific enzyme works. Now that the field is developing, the technology will follow.”

Mr. Diehl made the point that while consumer awareness is zero, the benefits of the ultimate formulation are what’s important. Indeed, enzymes may be a small component of a formulation, the impact of which is enhanced by the enzyme’s presence.

Mr. Moodie offered a positive outlook, “While consumer awareness is still low, there’s more than there was five years ago due to the aging population.”

Mr. Schwartz added, “Enzymes are the catalysts that make everything work. As you get older, it becomes harder and the supply gets depleted. Although enzymes have been around a long time, now they’re ready to explode. Within the next five years, they’ll become even bigger.”

While nutritional enzymes are used primarily in dietary supplements right now, there is interest in expanding into the food category as well. But with this expansion comes a host of processability issues.

Mr. Diehl commented, “In vitro situations tend to work with ambient conditions. We’re not using high pressure or high temperature; however, we cannot yet mass produce. It’s a little more expensive to produce than chemically,” which, he said, will be an issue in the future.