Non-animal Microbial Enzymes

These are enzymes produced by microorganisms like bacteria, fungi, or yeast, rather than from animal sources. They are made through fermentation processes where the microbes are grown in controlled conditions, and the enzymes are then extracted and purified.

Manufacturers use non-animal microbial enzymes to improve food texture, aid in processing, or enhance flavor. They are often found in baked goods, dairy products, and processed foods.

In the US, many microbial enzymes are Generally Recognized As Safe (GRAS) by the FDA for specific uses. International bodies like JECFA and EFSA have also evaluated various enzymes. At typical consumption levels, they are not associated with adverse health effects. Evidence does not suggest significant health concerns for most people.