Abstract
Enzymes are some of the most powerful and versatile biotools used as additives in the food industry. They can be used to improve a variety of different food processes and are increasingly being applied to food products to improve the quality and extend food shelf life. This chapter highlights the novel features of enzymes application in foods and food processes and how they are revolutionizing the food industry. It explores the advantages and disadvantages of enzyme-aided food processing and some of the potential applications of enzymes in food development. Additionally, it discusses the role of biotechnology in food processing and production and the potential for using food waste as resources for the development of new food additives, emphasizing their categorization, characteristics, and benefits, as well as their safety, regulation, and risks. Finally, it discusses some of the challenges and opportunities for the future of enzymes in the food industry.
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