Enzymes help solve some of the biggest challenges in the food processing industry. This makes them especially valuable for handling today’s “hot button” issues of sugar reduction, sustainability, and acrylamide reduction, as well as applying to a myriad of clean-label approaches. They often are unsung heroes used throughout food and beverage manufacturing.
Enzymes have been used in food production since before recorded history. They include the proteins that were unwittingly incorporated by our ancestors in making cheese and fermented dairy products, leavening bread, fermenting wine, and brewing beer.