DSM Food Specialities has been named as the winner of the Savoury/Meat Innovation of the Year award at the Food Ingredients Excellence Awards 2013 for its Maxipro HSP enzyme.

The enzyme is a unique protease that is able to extract valuable protein from existing animal-based products, thereby offering the world an extra source of protein that is sustainable, flavoursome and cost-effective. Calculations show that if all pork and beef blood would be available for human consumption, an additional 65 million people could meet their protein need for a full year.

Cindy Gerhardt, innovation manager enzymes at DSM Food Specialities, comments, "We are thrilled to have won this award. It acknowledges our commitment to providing innovative solutions that are sustainable, affordable and at the same time have a great taste to meet consumer demands."

Maxipro HSP effectively extracts valuable protein from animal-based products, allowing producers of processed meat to increase ingredient functionality, nutritional value and taste of their products. With a rapidly growing population finding further sources of food, protein is a key challenge. According to the latest (2012) Food and Agriculture (FAO) report, it is estimated that the global meat demand will almost double in 2050 (from 258 to 455 million tons of meat). It is also expected that land and water resources will be limiting factors to meet this demand.

Gerhardt adds, "Under such circumstances, wasting animal protein is not an option. Maxipro HSP allows meat producers and suppliers of animal-based ingredients to extract high quality, palatable protein from animal by-products. Look at blood for instance; although it is a very traditional and nutritious ingredient in many cultures, its use as an ingredient for todays food industry is limited due to its red colour and strong taste. Maxipro HSP is a unique protease with high histidine specificity, allowing selective removal of the heme group responsible for the red colour and iron taste, leaving an odourless, colourless and neutrally-flavoured protein source. We estimate that this enzyme is able to triple the value of blood throughout the meat value chain because of its specific properties."

DSMs consumer tests have proven that canned meat prepared with the globin protein isolated with Maxipro HSP was clearly preferred over similar products prepared with other proteins. These tests also demonstrated the stong gelation and water binding properties of Maxipro HSP. Essentially, Maxipro HSP is a 100% natural processing aid that allows producers to add significant value to their by-products, contributing to a more sustainable production.