Plant proteins with better solubility and digestibility
Plant proteins are notorious for being difficult to absorb and digest. But enzymatic hydrolysis dramatically increases the solubility of plant proteins, which means that protein is absorbed and digested much faster, offering health-driven consumers more functional benefits.
Another benefit of the hydrolysis is that it’s easier to make plant-based beverages with a nicer mouthfeel. That’s because hydrolyzed protein doesn’t affect viscosity as much as intact protein does.