Enzyme Technology in Food & Drink Innovation
Enzymes are powerful biological catalysts playing an essential role in food processing, flavor development, and shelf-life enhancement. Modern enzyme technology enables the creation of targeted and efficient processes in baking, brewing, dairy, meat tenderization, and beverage clarification. This innovation supports clean label demands by reducing the need for chemical additives and enabling natural transformations. Enzyme applications enhance nutritional content, aid in allergen reduction (such as lactose-free milk), and improve texture and digestibility. Advances in enzyme engineering, fermentation, and immobilization are broadening their industrial usage and cost-effectiveness. Additionally, enzymes derived from novel microbial sources are driving efficiency and sustainability in food manufacturing. This session covers emerging trends in enzyme production and applications, regulatory approvals, and biotechnological advancements that are shaping this dynamic field. By showcasing research findings and industry implementations, the session aims to provide a comprehensive understanding of how enzyme technology is catalyzing innovation across diverse segments of the food and beverage landscape.
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