Enzyme supplementation in brewing is simpler and less expensive than the malting process itself. Brewing enzymes ALCOHOL AND BREWING INDUSTRIESincrease starch liquefaction and saccharification, which in turn increase the production of fermentable sugars. The enzymes work to improve filtration, reduce the presence of viscous polysaccharides like glucans, and increase free amino nitrogen production (FAN). They can also increase the production of fermentable glucose during the production of light beer. Ultimately, brewing enzymes induce faster maturation and enhance chill proofing and cold haze.

Fruit juice enzymes enable high capacity production of fruit juice and lower costs. Pectinases are the most commonly used enzyme in the fruit juice industry because they increase juice yields and accelerate juice clarification. Pectinases also produce clear and stable single-strength juices, juice concentrates and wines, from not only core-fruits such as apples and pears, but also from stone fruits, berries, grapes, citrus-fruits, tropical fruits and vegetables like carrots, beets and green peppers.