Plant Based Enzymes

Plant-based enzymes are proteins produced by living organisms, such as plants or microbes, that speed up chemical reactions. They are often derived from sources like fruits (e.g., pineapple, papaya) or fungi and bacteria through fermentation or extraction processes. These enzymes are used to modify food properties, like texture or flavor.

Manufacturers use plant-based enzymes to improve dough handling and texture in baked goods, tenderize meats, and clarify juices. They can also aid in flavor development and act as processing aids in various food products. They are commonly found in baked goods, dairy products, and meat products.

Plant-based enzymes are generally recognized as safe (GRAS) by the FDA when used for their intended purpose. They are naturally occurring in many foods and are typically broken down during digestion. International bodies like JECFA have evaluated enzymes, and EFSA has also assessed their safety. Evidence suggests they do not pose health risks at typical dietary levels.