Naturally Occurring Enzymes

Enzymes are proteins that help speed up chemical reactions in living things. In food production, enzymes can be naturally occurring or produced by microorganisms like yeast and bacteria. They are often used to modify food ingredients or aid in processing.

Enzymes are used to improve texture, flavor, and shelf life in foods. They can help break down starches into sugars, clarify juices, or tenderize meat. You might find them in baked goods, dairy products, and beverages.

Naturally occurring enzymes are generally recognized as safe (GRAS) by the FDA when used in food. They are essential for digestion and are found in many foods we eat. International bodies like JECFA have evaluated enzymes and generally consider them safe for use in food when produced according to good manufacturing practices. There is no evidence to suggest adverse health effects from consuming foods containing naturally occurring enzymes at typical levels.