Enzyme

Enzymes are proteins that act as biological catalysts, speeding up specific chemical reactions. They are naturally occurring and can be derived from plant, animal, or microbial sources. In food production, enzymes are often produced through fermentation using carefully selected microorganisms.

Enzymes are added to foods to improve texture, aid in processing, and enhance flavour. For example, they can be used in baking to improve dough handling and bread volume, or in cheese production to aid curd formation. They are commonly found in baked goods, dairy products, and processed fruit and vegetable products.

Enzymes used as food additives are authorised on the Register of Food Additive Authorisations in Great Britain and assimilated Regulation (EC) No 1333/2008 sets the conditions of use. EFSA has evaluated many enzymes used in food. At the levels typically consumed in food, enzymes are generally considered safe and are broken down during digestion. There is no widespread scientific consensus or notable controversy regarding adverse health effects from the consumption of authorised food enzymes at typical intake levels.