Amano Enzyme USA will exhibit and present at the poster session at Petfood Forum 2026 in Kansas City, Missouri, April 27–29, showcasing new data on enzyme technology for palatant development. Attendees can visit the company at booth #2616.
Hiroyuki Yachi, MS, senior scientist at Amano Enzyme, will present a poster titled "Unlocking Enzyme Innovation in Next-Generation Palatants." The presentation will introduce new data on how enzyme technology can support palatant development and highlight how Amano's portfolio — including proteases, lipases, nucleases and deaminases — contributes to umami taste, aroma generation and overall palatability.
The poster will also review experimental studies using food-grade lipases to demonstrate how enzymatically modified fats could serve as a strategy for high-value palatant development without requiring labeling changes.
"Flavor enhancement using palatants is essential for brand differentiation and for increasing acceptance among picky pets," Yachi said. "Dry pet food's low moisture content can limit flavor release and reduce palatability compared to wet formulations. Enzymatic treatment of animal fats offers a powerful sensory boost to pet food, delivering better flavor profiles and helping manufacturers create pet food stimulating to a cat's or dog's appetite."
The poster session will cover palatability challenges in dry and wet pet food, with key topics including:
- Insights into common palatability challenges and how proteases, lipases and nucleases can address formulation needs
- Evaluation of dry and wet pet food products from several leading global manufacturers
- Assessment of enzyme technology's commercial potential to enhance pet food flavor and nutrition
- Overview of Amano Enzyme's newest experimental studies using food-grade lipases applied to animal fats
"Our enzymes can create palatants in areas where conventional technologies have often fallen short, using natural raw materials, non-GM formulations and plant-based alternatives," Yachi said.
