Food Enzymes - Introduction
Enzymes are protein molecules that are present in all living organisms and catalyse and enhance biochemical reactions. Enzymes are obtained from a wide variety of sources, but principally from plant and animal tissues or by fermentation using microorganisms, including genetically modified microorganisms.
Enzymes have been used unknowingly in the production of food and drinks such as cheese, bread and wine for centuries. In more recent times the range and use of enzymes by the food industry in the manufacture of foods has increased dramatically to improve production efficiency, product safety and quality.
Last reviewed: 14/6/2019