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Gepzymes® enzyme solutions support efficient processing of fish, seafood, and marine by-products, enabling higher recovery of proteins, oils, and collagen from raw materials such as fish frames, heads, skins, bones, trimmings, and viscera.
Our tailored enzyme systems are designed for fish protein hydrolysate (FPH) production, fish oil recovery, stickwater viscosity reduction, fish meal processing, and marine collagen extraction. Gepzymes® enzymes work under controlled conditions to deliver predictable hydrolysis, improved separation efficiency, and consistent end-product quality, while supporting by-product valorisation and sustainable processing.
Applications:
Fish protein hydrolysates | Fish oil recovery | Fish meal & stickwater processing | Marine collagen & peptide production | Aquafeed & pet food proteins
Controlled Hydrolysis | 
Omega Oil Recovery
Protein Meal Processing | 
Collagen Extraction
Feed Protein Nutrition
Whether you target meat protein hydrolysates, functional protein extracts, collagen recovery, or value addition from meat and poultry by-products, Gepzymes® enzyme solutions enable precise and efficient processing. Our enzyme systems are selected to support controlled protein hydrolysis, improved fat and protein separation, and consistent performance across meat trimmings, offal, bones, skins, and connective tissues, helping processors maximise yield and product quality. production | Aquafeed & pet food proteins
Applications:
Restructured beef processing | Restructured pork processing | Protein binding for restructured meat | Bacon restructuring and yield improvement | Restructured bacon products | Burger patty texture and binding | Protein binding for burger patties | Meat nuggets processing | Sausage binding and texture stability | Emulsified meat product processing | Meat chunk formation and cohesion | Sliceable and form-stable meat products | Water retention and cooking yield improvement | Clean-label meat restructuring processes
🥩 Meat chunk → Restructuring | 🍔 Burger → Patty binding |🥓 Bacon → Bacon yield & Texture | 🌭 Sausage → Emulsified systems |💧 Water drop → Retention |🔬 Protein helix → Binding
Gepzymes® processing solutions support the efficient production of collagen, gelatin, and collagen peptides from animal raw materials such as skins, bones, connective tissues, and frames. Our tailored solutions help manufacturers achieve controlled processing, improved utilisation of raw materials, and consistent product quality across collagen and peptide manufacturing operations.
Gepzymes® supports collagen loosening, extraction efficiency, and controlled peptide generation, enabling the production of functional collagen ingredients suitable for food, nutrition, dietary supplements, and pet nutrition applications, while supporting process optimisation and sustainable by-product valorisation.
Applications:
Collagen extraction from animal by-products | Gelatin processing for food applications | Collagen peptide production | Hydrolysed collagen manufacturing | Controlled collagen hydrolysis | Production of low–molecular weight collagen peptides | Collagen ingredients for nutritional products | Collagen peptides for dietary supplements | Collagen-based functional food ingredients | Collagen peptides for sports nutrition | Collagen ingredients for pet nutrition | By-product valorisation of collagen-rich raw materials
Collagen Recovery | 
Gel Strength Control | 
Peptide Hydrolysis | 
Nutritional Collagen | 
MW Standardisation
OVAPOL® processing solutions support the efficient production of liquid whole egg, egg yolk, egg white (albumen), and egg powders for industrial food manufacturing. Our tailored solutions help processors achieve improved emulsification, foaming performance, viscosity control, heat stability, and consistent functional quality across bakery, sauces, premixes, and ready-to-eat applications.
OVOPOL®supports controlled protein and phospholipid modification to enhance yolk emulsifying power, albumen whipping/foam stability, and spray-drying performance, while helping reduce common challenges such as browning in egg powders, inconsistent viscosity, phase separation, and functional losses during pasteurization and drying—enabling better process efficiency and reliable product performance.
Applications:
Liquid egg processing | Egg yolk emulsification for mayonnaise & sauces | Egg white foaming for bakery & meringues | Whole egg powders for premixes | Egg yolk powder processing | Albumen (egg white) powder processing | Spray-dried egg powder functionality improvement | Browning control in egg powder | Heat-stable egg ingredients for bakery | Viscosity management in egg products | Improved reconstitution of egg powders | Shelf-life stability for liquid egg products
🥚 Liquid Egg Processing | 🧴 Yolk Emulsification (Sauces/Mayo) | 🫧 Albumen Foaming / Aeration | 🧪 Browning & Stability Control | 🥚 Heat-Stable Egg Yolk / Whole Egg | 🧴 Emulsification (Mayo/Sauces) | 🌡️ Heat Stability / Pasteurization | ⚖️ Recipe Optimization (Oil–Yolk–Water) | 🌬️ Egg Powder / Spray Drying | 🫧 Foaming Recovery (Albumen)
Animal-based protein processing is the conversion of meat, poultry, fish, seafood, and their by-products into higher-value ingredients such as protein hydrolysates, functional protein extracts, collagen, gelatin, and collagen peptides—with controlled quality, yield, and consistency.
Common inputs include fish frames/heads/skins/bones, meat trimmings/offal/by-products, and collagen-rich materials like skins, bones, tendons, and connective tissues.
Protein hydrolysates are partially broken-down proteins (peptides) used for better solubility, digestibility, functional properties, and value recovery, especially in nutrition, pet food, and aquafeed.
FPH is produced from fish/seafood proteins and is widely used in aquafeed and marine nutrition, while MPH is produced from meat/poultry proteins and is commonly used in pet food, savory bases, and protein ingredients—both require controlled processing to achieve a consistent peptide profile.
It helps recover more usable protein/fat/solids from side streams (frames, trimmings, stickwater, offal), improving overall yield, processability, and ingredient value, instead of treating these streams as waste.
Typical goals include fish protein hydrolysate production, better oil recovery, stickwater processing support, improved separation, and consistent quality from variable raw material batches.
Typical goals include producing meat/poultry hydrolysates, improving protein recovery from trimmings and by-products, stabilizing process performance, and supporting consistent texture/handling in downstream applications.
Restructured products are formed by binding smaller pieces or minced meat into a stable final shape—examples include restructured beef/pork, bacon formats, burger patties, nuggets, and sausages—where binding, bite, and cook yield are key performance parameters.
Enzymes like proteases and transglutaminases are widely used in processing meat, poultry, and fish to improve tenderness, texture, and water-binding capacity. They help break down connective tissue proteins, resulting in juicier and softer meat cuts while maintaining natural flavor. In fish and seafood, enzymatic processing enhances fillet firmness and reduces drip loss, supporting premium quality and consistent texture in ready-to-cook and processed protein products.
For processed protein products such as sausages, nuggets, hams, and restructured meat, enzymes act as natural binders, improving protein cross-linking and reducing product fragmentation. This leads to higher yield, better sliceability, and improved appearance without compromising taste. Enzymatic binding also reduces the need for chemical additives, meeting clean-label and health-conscious consumer demands.
Enzymes aid in producing functional proteins and flavor-rich ingredients like collagen peptides, fish protein hydrolysates, and meat extracts. They break down proteins into bioactive peptides, improving digestibility and nutritional value. These functional proteins find applications in sports nutrition, pet foods, and specialized health supplements, enabling manufacturers to create high-value protein products with enhanced functionality and taste.
Enzymes are key in creating structured seafood products such as surimi, imitation crab meat, and plant-based fish alternatives. They improve protein gel strength, fiber alignment, and water retention, delivering authentic seafood-like texture and bite. In plant-based seafood, enzymes enhance the binding of vegetable proteins to mimic fish fillets and shellfish, supporting sustainable alternatives and reducing pressure on marine ecosystems while catering to allergen-free and vegan consumers.