Using food enzymes is well established in food production processes, such as baking or starch processing. During the last decades, with progress in protein engineering and biotechnology, they developed into key drivers of innovation in the food market.
Whether established or new, these biocatalysts have to be authorized by the European Commission according to Regulation (EC) 1331/2008. The requirements for the food enzymes are quite complex and call for strategic planning right from the start of the enzyme development, especially for enzymes derived from genetically modified microorganisms.
This webinar will give you a sound background on these topics and prepare you for your food enzyme application.
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