Flavourzyme is widely used in the food industry to enhance flavor profiles in various protein-rich products. It works by breaking down proteins into smaller peptides and amino acids, which contribute to savory, umami, and meaty taste sensations. This enzymatic activity makes it valuable in the production of soups, sauces, seasonings, and processed foods where natural flavor enhancement is desired without relying on artificial additives. It is commonly applied in the hydrolysis of plant and animal proteins to produce protein hydrolysates used in flavorings, such as yeast extracts or meat flavor bases. Flavourzyme also helps reduce bitterness in protein hydrolysates compared to other proteases, resulting in smoother-tasting end products. In addition to flavor enhancement, Flavourzyme improves protein digestibility and solubility, making it useful in nutritional formulations, infant formulas, and dietary supplements. Its ability to generate bioactive peptides during hydrolysis may also contribute to functional food development with potential health benefits. The enzyme is also employed in biotechnological processes for peptide synthesis and protein modification due to its exo- and endo-peptidase activities, offering versatility beyond food applications.