Innovations in Enzymes for Non-alcoholic Beverages - Industrial Bioprocessing TOE

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This Industrial Bioprocessing TOE features innovations in enzymes for non-alcoholic beverages. Driven by the fact that upto 50 million Americans are suffering from dairy intolerance, and almost 75% of the world’s population does not produce enough levels of lactase, the advantages of novel enzymes for non-alcoholic beverages has drawn the industry’s attention. This TOE depicts innovations that provide solutions to such concerns.The Industrial Bioprocessing TechVision Opportunity Engine (TOE) provides intelligence on technologies, processes and strategic insights of industries involving bioprocessing, including innovations in the development and production of chemicals, pharmaceuticals, nutraceuticals, alter

Table of Contents

Innovations in Enzymes for Non-alcoholic Beverages - Industrial Bioprocessing TOEEnzymes for Non-alcoholic BeveragesIntroduction to EnzymesRecent Innovations in Enzymes for Non-alcoholic BeveragesEnzymes for Juice and Fruit ProcessingSolution for Digestive ProblemsEnzyme to Reduce Bitterness of CoffeeEnzyme for Lactose-free Dairy ProductionStrategic InsightsStrategic PerspectivesStrategic Perspectives (continued)Key PatentsKey PatentsKey Patents (continued)Key Patents (continued)Industry InteractionsIndustry Interactions




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