Food

Dairy

Cheese making is perhaps the first known production process involving enzymes.

For centuries, chymosin, the enzyme in the stomachs of calves, kid goat and baby lambs has been the key to cheese making. As far back as about 800 BC Homer’s Iliad mentions the use of the stomach of a kid goat to make cheese.

Today, enzymes have a variety of important applications in cheese and other dairy products.

Baking

Enzymes have played a key role in baked goods since man learned how to make bread.

Enzymes improve bakery goods giving greater volume, yummy-looking crusts and allow to keep bread soft and fresh longer.

The quality of flours varies from harvest to harvest and from protucer to producer. Enzymes are able to compensate defficiencies in flour ensuring highest quality of baked goods.

Brewing

The making of beer has always involved enzymes which are naturally present in barley malt and which control brewing process.

Many brewers add enzymes to compensate varying malt quality. It allows to better control the fermentation process and the quality of beer.

Enzymes also allow to reduce calories and alcohol content. It would be impossible to have alcohol free beer without enzymes!

Winemaking

Enzymes have always been involved in the wine-making process.

Enzymes present in wine yeast and grapes are responsible for the fermentation and play a role in maturing the wine.

In recent years enzymes are added to help maintain colour and clarity and enhance aroma during the ageing process.

Also, and very importantly, enzymes lower the level of sulphur in wine – an  important factor in reducing hangovers! 

Starch & sugar

Enzymes are used to turn starch into glucose replacing old energy consuming operations.

Enzymes are also used to turn glucose into fructose, the naturally occurring sweetener in honey and fruits, which is 40% sweeter than sugar. Fructose is widely used in soft drinks, confectionery, baked goods, ice cream, sauces, canned fruit, preserves and other products.

Fruit juices

Fruit juices are growing in popularity due to the demand for healthy, natural foods.

Enzymes improve the quality and stability of many juices.

They help to get the most out of squeezing fruits making the best possible use of natural resources drastically reducing waste and energy consumption.