Tag: Food industry applications

Food enzymes, used for centuries in traditional practices like fermentation for bread and cheese, represent just one small but critical application of modern biochemistry in the food industry. Today, the scope of biochemistry in the food industry extends far beyond ancient techniques, revolutionizing how food is produced, processed, and consumed by applying molecular knowledge to improve quality, safety, and nutritional value.

According to food scientists, the use of glucose syrup in commercial food production dates back to the 19th century. This versatile ingredient, also known as corn syrup in North America, provides many key functional benefits that are essential for creating specific textures and prolonging shelf life in a wide array of food products.