Food enzymes are complex constituents that act as catalysers, which increase diversity, variety, and quality during food processing. The enzymes in the food industry are primarily used for preserving and purifying beverages, overcoming ripening time in dairy and meat products, enhancing loaf volume of bread, advancing quality and yield of products, modifying fats, and tenderizing meats. According to the Renub Research Analysis, the Food Enzymes Market was valued at US$ 2.3 Billion in 2020.

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