AB Enzymes Introduces Pepper Treatment Enzyme

Rohament Pulpex was especially developed to improve the traditional method, and provides substantial benefits including shortening of process time, improved yield, but above all, improved product authenticity and quality.

22/08/06 AB Enzymes is introducing a new enzyme for white pepper production. Rohament Pulpex was especially developed to improve the traditional method, and provides substantial benefits including shortening of process time, improved yield, but above all, improved product authenticity and quality. Rohament Pulpex will be available for customers worldwide.

The new product ensures characteristic taste, aroma and colour using a process that is more environmentally friendly than traditional processes. AB Enzymes, which is part of the ABF Ingredients division, write that typically white pepper is prepared by the “retting” method in which the matured green pepper berries are separated from spike after harvest. However, there are several disadvantages of this method including: long processing time, foul smell, fading in colour, and loss of aroma. Rohament Pulpex eliminates such processing weaknesses.

“This new product is in line with our strategy to be a leading player in the food enzymes business,” said Aryan Moelker, CEO of AB Enzymes. “It is evidence that our substantial R&D investment is paying off. Moreover, this product helps preserve the environment, another key element of our approach.”

Joerg Koehler, Business Unit Manager, Food and Specialities, added: “We are  proud to offer a product that offers both customer-perceivable benefits as well as process savings to pepper producers. This product will help us to achieve the global growth that we think can be achieved by opening up new enzyme segments.”