Let the magic
CUSTOMER CLOSERNESS :
Our team of experts, scientists and technicians is committed to working with you to achieve your goals.
We provide you with customised soutions and expertise in a wide spectrum of food applications and beyond.
EXPERTISE IN FORMULATION :
For 35 years we have developed methods and databases that allow us today to quickly recommend the best enzymatic combination for your needs to improve your process.
QUALITY OF SERVICE,
RELIABILITY OF OUR PRODUCTS :
Food safety, control of our processes and your satisfaction are at the heart of our daily concerns.
Our enzyme expertise
Fruit & Vegetable
ENZYMES FOR FRUIT & VEGETABLE PROCESSING
For more than 30 years, Soufflet Biotechnologies has been acquiring unique expertise in developing and producing its own range of pectinases.
Peclyve® and Lyvapect enable fruit and vegetable industrials to improve their processes, such as:
Maceration and complete liquefaction
Improving yield of juice and extraction capacity (press or decanter)
Quicker clarification of juice
Increased filtration rates
Membrane performance restored
Haze elimination, prevention or stabilization
Preservation of the texture of fruit
Improved oil extraction yields
ENZYMES FOR WINE
Get the best from your natural resource: the grape
Soufflet Biotechnologies, true expert in wine making, develops 100% non GM enzymes.
Our Peclyve®V range is used in all processing steps of red, white and rosé wines production:
Extraction / Maceration
ENZYMES FOR BREWING & DISTILLING
Improve your performances
Amylyve, Filterlyve, Brewlyve, Superlyve, Glucalyve, are our ranges of enzymes specially developed for brewing/distilling at the different steps of the process to optimise:
Cereal cooking: quicker liquefaction of starch
Mashing: improved performance for a better fermentation of the wort
Stimulated and improved fermentation
Chill haze prevention
ENZYMES FOR BAKING
Keep the control of your process
Belonging to the Soufflet Group, one of the european leaders in the milling industry, Soufflet Biotechnologies offers a range of bakery enzymes under the brand Panlyve® in order to improve the texture, volume and shelf life of bread, cakes and fine bakery wares:
Extend product freshness and softness with our anti-staling formulas
Softer, crustier products
More volume, a golden crust
Tasty products with less sugar added
Standardization of flour characteristics
ENZYMES FOR OTHER APPLICATIONS
Create value with biotechnology
Our Prolyve, Cellulyve, Peclyve®, Glucalyve, Lipolyve and Extralyve ranges offer solutions to add value in industries such as by-products and proteins treatment, flavouring production, textile, leather…
Reduced environmental impact