Cheese, oils, meats, vegetable protein, and yeast are all compounds that can be used as a substrate for enhanced flavor productions.
These enzymes are designed for use in animal feeds or in agriculture-related applications such as silage production.
These enzymes are used in various stages of brewing. They can be used to modify wort viscosity, reduce calories, or remove chill haze.
These enzymes are used in bakery products to help bread rise and create a spongier, doughier consistency.
These enzymes include the production of low/no lactose milk, enzyme modified cheese, and cheese production.
As the name implies, these enzymes are used to treat tough cuts of meat and make them more acceptable to consumers.
They are often components of tablets marketed as digestive aids. Some are used as single ingredient components, such as Lactase, Bromelain, or Papain.
Petfood digest production
Enzymes for pet food digest production and flavoring.
These enzymes are used to increase the grape juice yield or to remove unwanted fermentation byproducts.