Applications Our enzymes and ingredients enable stable and high-quality products across meat and fish, vegan and dairy products, as well as baked goods, dough-based products, and convenience applications. Applications Meat and sausage Vegan products Fish Dairy products Baked goods and pasta Non-food Supplementation Meat and sausage Our enzymes, proteins, fibers, and flavors are used in almost all meat products. They improve product properties, intensify the flavor, and increase both yield and shelf life. Optimized texture and structure Improved and diverse taste experience Increased utilization and longer shelf life MeatProducts:Transglutaminase Papain Bromelain NewFiber NewFlave NewProtect NewProt (animal-based) NewProt (plant-based) Cooked hamProducts:Transglutaminase Papain Bromelain NewFiber NewFlave NewProtect NewProt (animal-based) NewProt (plant-based) Cooked sausageProducts:Transglutaminase Papain NewProt (animal-based) NewFiber NewFlave NewProtect NewProt (plant-based) ConvenienceProducts:Transglutaminase Bromelain Raw sausageProducts:Transglutaminase Papain NewFiber NewProt (animal-based) NewFlave NewProtect NewProt (plant-based) Kebab / gyrosProducts:Transglutaminase NewFiber NewFlave NewProtect NewProt (animal-based) NewProt (plant-based) Vegan products Vegan products are almost always enriched with our enzymes and ingredients. They enhance quality and product perception, particularly regarding taste and mouthfeel. Furthermore, they make the products more stable and consistent in their texture. Firmer and juicier texture Optimized, full-bodied taste Increased shelf life and consistent quality Vegan convenienceProducts:Transglutaminase Bromelain NewProtect Vegan sausage substituteProducts:Transglutaminase Papain Bromelain NewFiber NewFlave NewProtect NewProt (plant-based) Vegan yogurtProducts:Transglutaminase Papain Bromelain NewFiber NewFlave NewProt (plant-based) Fish The addition of enzymes to fish products increases product stability, improves the taste experience, and simplifies processing. The result: a consistently high-quality and safe product. Intensified flavor and improved juiciness Simplified shaping and greater product variety More efficient production and utilization SurimiProducts:Transglutaminase Papain Bromelain Fish convenience productsProducts:Transglutaminase Papain Bromelain NewProtect Dairy products Our Transglutaminase is used in almost all dairy products to improve consistency and enable higher yields. Our plant fibers and flavors primarily enhance volume and the taste experience. Creamier and smoother consistency Diverse flavor possibilities Increased digestibility Cream cheeseProducts:Transglutaminase NewFiber NewFlave Processed cheeseProducts:Transglutaminase NewFiber NewFlave YogurtProducts:Transglutaminase NewFiber NewFlave NewProt (plant-based) Ice creamProducts:Transglutaminase NewFiber NewFlave NewProt (plant-based) Baked goods and pasta In baked goods and pasta, our enzymes stabilize raw material and product quality, while Papain is used to break down gluten. Plant fibers are primarily used to achieve improved dough stability and a smoother consistency. Better dough handling and gas expansion Stable product quality Higher bite resistance and smoothness BreadProducts:Transglutaminase Papain NewFiber NewProt (plant-based) PastaProducts:Transglutaminase Papain NewFiber Gluten-free productsProducts:Transglutaminase NewFiber NewProt (plant-based) Non-food Our enzyme Transglutaminase is primarily used in cosmetic products. On one hand, it stabilizes the products and creates a more uniform consistency; on the other, it improves the effect on the skin. More stable formulation and consistency Smoother skin feel Firm, elastic skin structure CosmeticsProducts:Transglutaminase Supplementation Papain and Bromelain are often used in combination to achieve synergistic effects. Both enzymes break down proteins but have different areas of action. While Papain is often viewed as a digestive enzyme, Bromelain focuses on systemic effects regarding inflammation and swelling. Digestive support Anti-inflammatory effect Improvement of the immune system and intestinal flora Keine Beiträge gefunden. Certifications and standards NewBind meets international standards.Safety and transparency are a matter of course for us. Safety standards Our enzymes meet the highest safety standards. They are produced trace-free – without the risk of allergen cross-contamination. The quality complies with all EU food regulations. They are completely deactivated when heated above 60°C. Unlike animal-derived transglutaminases, they act independently of calcium and require no additional cofactors. HalalCertified by HCS, Switzerland V-LabelLicensed by ProVeg e. V., Germany FSSC 22000Certified by TÜV NORD, Germany KosherCertified by KLBD, England ORGANICCertified by ABCERT, Germany VLOGCertified by ABCERT, Germany Services & support As your technological partner, we offer more than just enzymes and ingredients.We also support you in the optimal integration into your production processes. Flexible and tailoredservices We offer customized packaging, private labeling, and contract manufacturing – all produced at our plant in Bochum, Germany. German quality,global reach Based in the heart of Europe and with “made in Germany” quality standards, we deliver innovative and sustainable solutions worldwide. Documentationand compliance All products come with technical data sheets, certificates of analysis, and assistance with allergen labeling. We ensure traceability and trace-free quality. Ready for innovative enzymes & ingredients? Contact our expert team for individual advice and sample deliveries with no minimum order quantity. 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