Enzymes play a crucial role in modern food processing, enabling manufacturers to improve efficiency, quality, and sustainability. These biological catalysts are used to alter or break down components such as proteins, carbohydrates, and fats, resulting in improved texture, flavor, shelf life, and digestibility of food products.

In food production, enzymes are indispensable for transforming raw materials into consumable and appealing food products. Their specificity, efficiency, and eco-friendly nature make them ideal tools for optimizing production lines and creating consistent, high-quality outcomes.