Food enzymes

Enzymes are proteins that fulfil important functions in the metabolism of organisms. As biocatalysts, they accelerate biochemical reactions that take place, for example, during the digestion of food in the gastrointestinal tract and in the cells of tissues.

Food enzymes are added to foods to fulfil a technological purpose, e.g. in the production, processing, preparation, treatment or storage of foods. They are obtained from plants, animals or microorganisms, often through a fermentation process with microorganisms. Some food enzymes are produced using genetically modified microorganisms.