Fytozimus targets new enzyme at unusual cheese markets
The ingredients supplier said its new Cynzime product is a natural, plant-derived enzyme that serves as a good substitute for microbial chymosin.
Company spokesperson Aurelio Fernandes said the enzyme sets itself out from the market by being entirely natural and therefore suitable to kosher, halal and vegetarian audiences. He added that the product is suitable for different textures and tastes.
Rather than aiming at the biggest cheese producers, Fytozimus, which is based in Portugal and Canada, is mainly targeting the Cynzime enzyme at artisanal cheese producers in Europe, North and South America and Africa. The company is also focusing its efforts on niche cheese markets.
Trials have been conducted to test Cynzime using a variety of different milks. Fytozimus performed trials on sheep, ewe and goat milk in Portugal and Canada, and went to Mauritania to conduct trials with camel milk.
Camel milk
The biotech company said Cynzime could be used to make use of camel milk that is currently not used but could be made into other dairy products. It said FAO statistics suggest about 103 million litres of the milk are left unused using existing methods.
In addition to the natural, 100 per cent plant-derived Cynzime product, Fytozimus has a recombinant enzyme Cyprozime and Cynmix, which is a mixture of the pure natural plant enzyme with 0.5-1 per cent pepsin or chymosin.
“Low fat cheese and dairy products are of increasing high interest for consumers worldwide and we intend to cater to this market,” said Maria Salome Pais, CEO of Fytozimus. “Fytozimus is uniquely positioned to offer a complete solution for developing traditional cheeses, including low fat dairy products.”
Fytozimus is a specialist biotech company that offers natural ingredients, primarily to the dairy industry.
