"Food ingredients" company DSM Food Specialties is promoting its new enzyme--Maxipro HSP--as a way to increase sales of animal blood by masking its characteristic bloodiness.
"Innovation Manager" Cindy Gerhardt states that animal blood's "use as an ingredient for today's food industry is limited due to its red colour and strong taste."
How exactly the enzyme works to "pull protein from animal products" isn't clear, but the company boasts that if all the blood from slaughtered pigs and cows were made palatable for human consumption, this enzyme could "triple the value of blood throughout the meat value chain because of its specific properties."
Luckily, you don't have to mask the bloodiness of animal
blood on a blood-free vegan diet. To learn more about healthy and humane
alternatives to animal products, go to ChooseVeg.ca.