EFSA Discusses Enzyme Use in Food Industry for Clean-Label Products

The European Food Safety Authority is holding discussions regarding the use of enzymes in the food industry. Enzymes are biological catalysts that can be commercially useful in food production, performing functions such as improving texture and sweetness without requiring additives. Most enzymes used in food are obtained through fermentation with microorganisms, according to the European Food Safety Authority. These enzymes enable clean-label functionality in products used across dairy, baking, and beverages.

The review is relevant given the strong consumer demand for clean-label food as the backlash against ultra-processed foods grows. Enzymes provide manufacturers with ways to add functionality and improve taste while maintaining ingredient transparency. Regulatory decisions regarding enzyme use could influence how food manufacturers adopt these ingredients.