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Food enzymes are catalysts of biochemical reactions that break down complex starch, fat, and large protein molecules into smaller units. They are derived from various sources such as plant tissue, animal tissue, and microorganisms. They are widely used in food and beverage products to aid digestive and metabolic processes. Technavio's analysts forecast the global food enzymes market to grow at a CAGR of 6.80% over the period 2014-2019.