Food enzymes have long been used to create delicious products with excellent flavor profiles, delightful and consistent textures, and stable shelf lives. Today, the function of enzymes in food is shifting to meet the increased demand for plant-based meat and dairy alternatives and to replace ingredients such as emulsifiers in applications where clean label is becoming increasingly prevalent. As more consumers realize the value of enzymes, manufacturers are leaning into the ingredient’s efficiency and sustainability benefits.
What Are Food Enzymes?
Enzymes in food serve as biocatalysts to accelerate chemical reactions. From a manufacturing perspective, this improves efficiency, but the greatest benefits are enjoyed by the consumer. Enzyme ingredients break down or create molecules to achieve very specific purposes in food and beverage applications.
Enzyme functions in food include:
- Tenderizing meat
- Reducing or eliminating lactose
- Enhancing flavor
- Extending shelf life
- Increasing juice yields
Enzyme-rich foods have important health benefits. Studies show foods high in enzymes improve digestion, nutrient absorption, and anti-inflammatory effects.
Digestive enzyme ingredients address a wide variety of needs, including the critical breakdown of macronutrients. Enzyme products are typically grouped by the molecules with which they interact:
- Amylase breaks down carbohydrates
- Lipase breaks down fats and catalyzes oxidation
- Protease breaks down proteins
While it’s far from an exhaustive list, these are some examples of common enzyme additives categorized by nutrient group:
| Carbohydrate-degrading enzymes (Amylase) | Protein-degrading enzymes (Protease) | Fat-degrading enzymes and oxidizing enzymes (Lipase) |
| Alpha-amylase Beta-amylase Glucoamylase | Papain Bromelain Ficin Rennet (Chymosin) Trypsin Pepsin Subtilisi | Lipase Glucose oxidase Catalase Lipoxygenases Polyphenol oxidase (PPO) |
Enzyme ingredients also improve the body’s ability to process vitamins, minerals, and other nutrients in food, which make them integral to the increasingly valuable life science category.
Why Enzyme Ingredients Are on the Rise
The food enzymes market is expected to reach $3.24 billion by 2032, with a CAGR of 5.34% to 6%. Enzyme manufacturing companies are racing to meet a shift in consumer spending toward more sustainable, clean-label food and beverage products. Enzyme companies are making substantial biotechnological advancements to increase production and adjust the function of enzymes in food processing.
Meet Your New Enzyme Supplier
Tilley Distribution is your go-to source for quality enzyme ingredients, plus technical support to achieve tremendous results. We combine global resources and strategic proprietary assets to deliver an array of specialty ingredients and services; speak with our team to see how we can solve your supply chain challenges.
