The protein trend has promised to continue at a steady pace, with interest in, and consumption of, plant proteins increasing at record levels. This is due in large part to the rapid expansion in consumer demand for meat, dairy, and seafood analogs. But alongside the growth in protein as a whole ingredient, the various parts that make up a protein molecule are not being ignored.
Hydrolyzed proteins, amino acids, enzymes, peptides, and nucleotides—each part of protein has a role to play in either improving health directly, or helping make better-for-you products, well, better. And some do both. Enzymes, for example, act as catalysts in biochemical processes inside the body and in processing. Enzymes are specialized proteins that work like specific tools to effect certain chemical reactions