Food Facts Episode 26: Enzymes: Invisible superheroes or silent accomplices of the food industry?

Pineapple as a meat tenderiser, amylase in bread baking, ‘meat glue’ in steak. In this episode of Food Facts, we talk to Prof. Thomas Henle about enzymes: tiny tools of nature that control biological processes and are used in the production of numerous foods. We talk about the history, clarify what enzymes really do, how they are regulated by law, and explain why enzymes are ultimately indispensable. Prof. Henle also provides insights into how and what he teaches and researches on the subject of enzymes – from the lecture hall to the

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