Gmo-free Vegan Enzymes

Enzymes are proteins that help speed up chemical reactions. These enzymes are produced without the use of genetically modified organisms (GMOs) and are suitable for vegan diets. They are typically derived from microbial sources like bacteria or fungi through fermentation processes.

Manufacturers add enzymes to foods to improve texture, dough handling, and shelf life. They can help with dough conditioning in baked goods, improve crumb structure, and enhance overall product quality. They are commonly found in breads, buns, and other baked products.

Enzymes used in food are generally recognized as safe (GRAS) by the FDA. They are proteins that are digested like other food proteins and are not expected to pose health risks at typical consumption levels. International bodies like JECFA have also evaluated enzymes for food use. No significant health concerns are associated with the typical use of these enzymes in food.