Amano Enzyme puts plant-based dairy on a smoother path with PG500 and Veramax solutions

The booming plant-based dairy market has moved well beyond almond milk lattes to include everything from cheeses to yogurts. Yet despite impressive growth – with non-dairy milk alone valued at US$3.7 billion in 2024 and the wider dairy alternatives sector forecast to hit around US$66.91 billion (roughly US$66.91 billion) by 2030 – manufacturers still face stubborn challenges in taste and texture. Enter Amano Enzyme, whose innovative enzyme solutions are helping transform the sensory experience of plant-based drinks.

At the center of this push is Protein Glutaminase Amano 500, or PG500. It is a type of protein deaminase designed to improve the stability and creaminess of plant-based beverages. Originally discovered in nature and protected by over 60 patents, PG500 has been featured in 10 peer-reviewed journals and is now making its way into the global market, already available in 44 countries.

PG500 addresses one of the toughest issues for plant-based beverages: maintaining smoothness and preventing curdling, especially in acidic drinks like coffee. Plant proteins such as almond, pea, soy and rice can struggle to stay soluble when mixed into hot or acidic beverages, often leading to gritty textures or visible separation. But PG500 improves the solubility of these proteins, allowing brands to formulate drinks with higher protein content without sacrificing a creamy mouthfeel.

Tribology testing has shown that plant-based drinks treated with PG500 have a lower coefficient of friction compared to untreated versions. This translates directly into a smoother, silkier feel on the palate – a critical factor for consumers who may otherwise find plant-based options less satisfying than dairy.

Beyond texture, PG500’s ability to support stable foams and froths opens up new avenues for barista-style creations. Plant-based cappuccinos, lattes and other coffee beverages often require both creaminess and foam stability to replicate the sensory cues of traditional dairy milk. PG500 makes it possible for brands to offer those same indulgent experiences without animal-derived ingredients.

Equally important to consumers is sweetness, an area where preferences can vary dramatically between regions and demographics. Amano’s Veramax range of enzymes gives manufacturers the tools to fine-tune the sugar profile of their beverages. In cereal-based drinks, for example, natural starches need to be broken down during production to avoid overly thick or viscous textures. Enzymes in the Veramax line cleave starch molecules into smaller sugars that determine how sweet – and how immediately sweet – a beverage tastes.

“The smallest molecule, such as glucose (G1), provides a high, sharp, immediate sweetness, while maltose (G2) provides a milder more lingering sweetness,” the company explains. By manipulating these components, brands can create drinks that better match local consumer tastes, from lightly sweet options to richer, naturally sweet profiles.

In Europe, where demand for zero-sugar products has soared, manufacturers have run into new formulation problems. Many zero-sugar beverages rely on dilution to reduce G1 and G2 sugars below the 0.5% threshold required for labeling claims. The result is often a thin, watery drink that leaves consumers disappointed. Veramax G3 provides an alternative by breaking starches into maltotriose (G3), which is not currently classified as sugar on labels. This enables the production of full-bodied beverages with improved sweetness and taste, without compromising on sugar declarations.

Amano’s solutions fall under its Plants Unlimited portfolio, which offers both organic and non-GM compliant enzyme options. Together, PG500, Veramax G2 and Veramax G3 equip plant-based dairy manufacturers with a specialized toolkit to solve the persistent hurdles of mouthfeel, stability and sweetness.

These advances are arriving just as consumers continue to scrutinize the sensory quality of plant-based products. While health and sustainability are important drivers, texture and taste remain decisive factors for repeat purchases. Amano’s enzymes, the company believes, offer a “label-friendly solution” backed by a technical team with more than two decades of expertise in these applications.

As the market for plant-based dairy alternatives surges toward its multi-billion-dollar future, enzyme technology like PG500 and Veramax could be crucial in helping brands create products that rival traditional dairy in every creamy, delicious detail.

(Main photo shows Veramax for custom sugar profiles)