Food enzymes for meat, poultry, seafood, dairy & functional nutrition

Where enzymes add value in industrial food production

In Atlas customers’ operations, enzymes are typically used to:

• Coagulate milk in cheese and dairy protein production, with controlled gel strength and curd formation.
• Bind small meat pieces into uniform portions using transglutaminase, improving yield and portion control.
• Improve sliceability & texture in processed meat, seafood and plant-based products.
• Optimise water retention and reduce cooking losses in restructured products and premium cuts.
• Support specialised nutrition concepts where enzyme-related compounds such as NMN are used in dietary supplements and functional foods (subject to local regulations).

Appropriate enzyme selection and dosage are critical. Our role is to match enzyme performance to your process, equipment and regulatory environment.

Quality, safety & regulatory considerations

Food enzymes must be manufactured from controlled microbial or animal sources and comply with relevant regulations in each target market. Atlas Global Trading Co.:

• Sources enzymes from qualified producers with documented quality management systems.
• Provides specifications, Certificates of Analysis and typical application information.
• Supports your own evaluation of GRAS status, EU food enzyme rules and local regulations together with your regulatory team.
• Ensures batch-to-batch consistency so that process parameters remain stable over time.

Final responsibility for approvals, claims and labelling remains with the manufacturer. We provide data to help you make informed decisions for each market and application.

Key parameters for successful enzyme use

To achieve predictable performance, we recommend tracking:

• Substrate quality: raw material composition (fat, protein, moisture), pH and temperature profile.
• Enzyme activity units & dosage: defined based on supplier specifications and validated in pilot trials.
• Contact time: mixing, tumbling, holding and reaction times at suitable temperatures.
• Inactivation strategy: heating or other process steps that stop enzyme activity at the right point.
• Compatibility with other additives: interaction with phosphates, proteins, salt, acidulants and functional ingredients.

Our enzyme suppliers provide technical data, and we complement this by helping you link parameters to your equipment capabilities and throughput targets.

Typical application scenarios

• Production of semi-hard and hard cheeses using chymosin in industrial cheese vats.
• Restructuring pork and beef for portion-controlled steaks and joints.
• High-yield restructured fish fillets for frozen retail and foodservice.
• Nutrition products and supplements using NMN as part of a broader formulation.

Regulatory, quality & documentation support

Enzyme regulations can differ significantly between regions – for example, between EU, Middle East and African markets. Atlas Global Trading Co.:

• Provides product specifications and Certificates of Analysis for each enzyme batch.
• Shares manufacturer documentation to support your internal safety and regulatory reviews.
• Coordinates Halal, Kosher or other certification needs where available from producers.
• Supports long-term supply planning and change control for audited customers.

For broader context on additive labelling and export considerations, see Atlas Academy articles such as Understanding food additive E-number labelling in the EU and our regional regulatory checklists.

From sampling to commercial supply

We coordinate sampling directly from Chinese enzyme producers, assist in organising pilot-scale trials, and then move to contracted supply once formulations are locked. Mixed shipments can include enzymes together with phosphates, proteins, sweeteners and other Atlas ingredients, optimising freight and simplifying procurement and documentation.