Dive Brief:
- Enzymes are emerging as a source of added health benefits because they can alter the structure of food and beverage products, according to an article in Food and Beverage International.
- Historically, enzymes been used to alter the texture of foods. Research shows some of them can form bonds with molecules that create new structures, resulting in additional functional properties.
- They can also be used to develop low glycemic index foods, which can slow down the rate of digestion of carbohydrates. Foods on this index assist in prevention and treatment of diseases.
Dive Insight:
The market potential is wide open for the use of enzymes as ingredients to improve the health content of foods. Some enzymes can increase the feeling of fullness, making the foods harder to digest. The process, however, doesn’t change the nutritional properties of a food product.
More research needs to take place in order to take full advantage of the possibilities, and companies should be willing to dedicate funds to R&D. Grand View Research found the global market for alpha-amylase baking enzymes will reach $320.1 million by 2024. This is driven by wider use of functional ingredients to extend shelf life and improve texture in food and beverage in the U.S. and Canada.