日本食品用酶的利用现状与展望

The present utilization situation and outlook of food enzymes in Japan

随着消费的多样化,嗜好品及调理食品的支出也在增加,加工食品所占比例的提高,间接也使食品加工用酶的需求有所增加。据台湾《食品市场资讯》转自日本《食品化学》的资料显示出,对消费者而言,方便性及具健康功能是对食品的基本需求,而品质及安全性也在另一方面引领了需求的方向,日本食品加工用酶的研发也是以此为关键的。

The diversification of consumption and the increase of processed food percentage indirectly heighten the requirements of food processing enzymes. For the consumers, convenience and healthy function are the basic requirements for the foods, and quality and safety also guide the requirement orientation. R & D of food processing enzymes in Japan is based on these.