Flavourzyme is widely used in the food industry for its ability to enhance flavor profiles and improve the quality of various products. It is particularly effective in protein hydrolysis, breaking down proteins into smaller peptides and amino acids, which contribute to savory and umami tastes. This makes it a valuable ingredient in the production of soups, sauces, meat products, and savory snacks. Additionally, Flavourzyme is utilized in the dairy industry to improve the flavor of cheese and other fermented dairy products by accelerating the breakdown of proteins during the aging process. Its application also extends to the production of plant-based proteins, where it helps to reduce bitterness and improve overall taste. In the brewing industry, Flavourzyme aids in the clarification of beer and enhances its flavor by breaking down proteins that can cause haze. Its versatility and effectiveness in modifying and enhancing flavors make it a key enzyme in various food and beverage applications.