Frost & Sullivan releases the 'White Paper on the Chinese Enzyme-Based Food Market'

Enzymes are a class of proteins produced by living organisms that efficiently and specifically accelerate specific biochemical reactions under mild conditions, without participating in or being consumed by the reactions themselves. As natural biological catalysts, enzymes have become one of the core raw materials for the transformation and upgrading of the food industry due to their efficiency, specificity, and environmental friendliness. In recent years, domestic enterprises have continuously innovated technologies, enhancing the absorption efficiency of enzyme active substances, improving the stability of bioactive substances, and strengthening catalytic capabilities. Based on enzyme-based technologies, they have developed a variety of enzyme-based foods. In response to this trend,the 'White Paper on the Chinese Enzyme-Based Food Market' released by Frost & Sullivan (Frost & Sullivan, abbreviated as 'Frost & Sullivan') provides a detailed analysis of the current development status and future trends of the Chinese enzyme-based food industry.