Our Innovation ACTIVA®DA : Texture solution for plant-based cheeses

Thanks to Ajinomoto’s expertise, we have developed a technology that simplifies industrial processes, such as producing grated plant-based cheese, without compromising its stretchability and meltability after heating.

The first enzyme acts on starch, selectively breaking its branched chains. This reduction in starch entanglement improves water retention, increase resistance to aging, and provides a smoother texture.
The second enzyme targets proteins, breaking them down to improve melting and stretchability when heated.
Finally, our Transglutaminase acts on proteins to create protein bonds, which increase firmness upon cooling, allowing for efficient shredding.

Easy to use, ACTIVA® DA can be introduced at the first step of the preparation of a plant-based cheese with all the other ingredients.

Manufacturers will be able to offer their vegetarian customers or those wishing to enjoy lactose-free dishes, dishes with properties similar to cheese. All your hot dishes, such as pizzas, gratins, pasta, etc., will taste much better, ensuring greater satisfaction for your customers.

And if you were wondering if there was a market for all this, well, know that in Europe, by 2025, the volume of pizza eaten  is 1,353.4 million kilograms (projection) where we put 25% of cheese so that means 338,35 million kilogram of cheese eaten on a pizza. With a market share of 0,31% of vegetarian pizza, we have a market of approximately 1,05 million kilograms of plant-based cheese eaten on pizza. (Global data source 2025)