Food enzymes for the Food Industry

In the food industry, enzymes are used strategically to support and control technological processes. As biocatalytically active proteins, they enable specific conversions of raw material components such as starch, proteins, or plant cell wall structures. 

From a legal perspective, enzymes are classified as food enzymes. Their application is application- and product-specific and is subject to the respective applicable food law requirements.

IMPAG offers enzyme solutions for various food processing applications and provides support in technological selection and regulatory classification. 

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How are enzymes used? 

In practice, enzymes in the food industry are frequently used as processing aids. This means they fulfill a technological function during production but are inactivated or removed during the subsequent process, exerting no technological effect in the final product.

Depending on the application, however, enzymes may remain in the end product. In these cases, a separate food law evaluation is required, particularly regarding authorization, intended use, and labeling.

Therefore, the use of enzymes is always case-specific and depends on: 

• The technological function,
• The process management,
• The type of end product,
• The applicable legal requirements. 

Why use enzymes? 

The targeted use of enzymes can offer technological advantages at various stages of food processing: 

• Support of defined process steps,
• Improvement of process stability and reproducibility,
• More efficient use of raw materials,
• Adjustment of physical properties (e.g., viscosity or filterability),
• Reduction of processing times,
• Contribution to resource-efficient manufacturing processes. 

Enzymes act with high specificity on certain substrates, enabling controlled biochemical conversions.