PLANTHYDRO is a specialized protease enzyme blend designed for the hydrolysis of plant-based proteins such as soy, pea, lentil, chickpea, and fava bean. Plant proteins often have low solubility, gritty mouthfeel, and strong beany flavors that limit their use in beverages, protein powders, and ready-to-drink formulations. PLANTHYDRO works by breaking down high-molecular-weight proteins into smaller peptides and amino acids, improving solubility, dispersibility, and digestibility while reducing off-flavors. This makes it ideal for creating functional protein hydrolysates used in plant-based beverages, meat analogues, sports nutrition, and flavor base applications.