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Enzymes in Food Processing

Enzymes have been applied in food processing for millennia, and today they are enabling various food industries to provide the quality and stability of its products, with increased production efficiency.

They also provide environmental friendly products to consumers that were manufactured, reducing consumption in energy, water and raw materials - and generating less waste.

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Enzymes are very useful catalysts in industrial processes: they perform specific reactions essential for the production process – but have no technological function in the final food – while ensuring the quality of the end product.

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Food enzymes are used to improve a great variety of food production processes - from protein and starch processing - to processing of raw materials for alcohol fermentation and dairy.


Enzymes have played a key role in baking ever since humans learned how to make bread. Enzymes are naturally present in cereal grains and, hence, also in flour. Amongst other things, they facilitate the handling and fermentation of the dough.


Food enzymes are invaluable processing aids for the baked goods industry (buns and bread, cakes, biscuits, snacks, pasta), delivering many benefits to the food processors in terms of production process improvement and consistent high product quality.


Bakery enzymes are inactivated during the baking itself, after they have done their job in the baked goods. 

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Starch is widely used for the production of glucose, maltose, high fructose and other syrups, which are used in multiple food processing sectors. Starch itself is also used as an ingredient in various food processes, such as baking and alcohol production.

Wheat and other cereals are important sources of starch. These are highly complex raw materials causing technical difficulties during processing. Enzymes help to facilitate this process in a number of ways.

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Processing of raw fruit and vegetables is a very delicate, energy and time consuming process.  Enzymes help to optimize fruit and vegetable processing in many ways.



Food enzymes provide many benefits to the dairy industry. They can prolong the ‘resilience’ in cheese, remove liquid milk and reduce whey bitterness.


Today, industrial brewers produce beer in pretty much the same way as it has always been done, although on a truly industrial scale. But large-scale beer production is dependent on a number of factors outside their influence. Harvests may fail, the properties of the raw materials may vary (especially in geographies where it is more sustainable to use local raw materials, like sorghum in Africa), and still the end product must always be the same. Therefore, brewers are looking at ways to improve their production processes in order to minimize the element of uncertainty and maximize the output of beer.

Food enzymes aid brewers in cutting down production time and cost while still delivering the quality product that consumers have come to expect. Such enzymes are specifically selected to perform highly specific tasks and improve the overall effectiveness of the process.