Advances in Food Science, Processing and Technology

Enzyme Technology in Food Innovation

Enzymes play a vital role in modern food innovation by facilitating biochemical reactions that improve texture, flavor, digestibility, and shelf life. Naturally occurring or industrially produced enzymes such as amylases, proteases, lipases, and cellulases are widely used in baking, brewing, dairy, and meat processing. For example, enzymes enhance bread softness, accelerate cheese ripening, clarify fruit juices, and tenderize meat. They also enable low-temperature processing, reducing energy consumption and preserving heat-sensitive nutrients. Recent developments in enzyme engineering and immobilization have expanded their stability and specificity, making them more adaptable to various food matrices. Enzymatic treatments are also critical in developing gluten-free and lactose-free products, enhancing nutritional profiles and catering to dietary needs. The use of enzymes supports clean-label trends by replacing chemical additives and improving natural processing. As biotechnology advances, enzyme applications are becoming more targeted and efficient, positioning them as indispensable tools in the pursuit of safe, sustainable, and high-quality food production.