Gene cloning of novel and improved enzymes for application in the food industry is currently of importance. Increasingly enzymes with improved specificities are being used to replace chemical additives, and are also being used to generate bakery and confectionery products with improved texture, aroma, appearance and taste properties.

For example, the application of different amylases, xylanases and proteases are being used to generate bread and biscuit dough with improved properties.

The following list of enzymes by class / name illustrates other applications:

1.      Proteases, pectinases and amylases
Application:
- Improvement of texture and colour

2.      Glucose Isomerase
Application:
- Production of different high-fructose corn syrups

3.      Proteases, amylases, glucanases
Application:
- Enhanced malt yields, decreased filtration times
- Improved storage properties of beers

4.      Rennins, proteases, Beta-galactosidases
Application:
- Hydrolysis of whey components
- Production of enhanced flavour/taste properties

5.      Starch-degrading enzymes
Application:
- Conversion of starch to glucose

Biotechnology has also been employed to obtain natural alternatives to synthetic sweeteners, for example:

.      The production of insulin-rich raw materials

.      Genetic manipulation of crops for insulin production

.      Improved degradation/conversion of insulin to suitable end-products

.      Improved methods for the production of phenylalanine an amino acid is used in the synthesis of Aspartame

A point to note is that all existing and future novel foodstuffs have to comply with the FDA and EU regulations and labeling requirements before they can sold to the consumer.