Flavourzyme is widely used in the food industry for its ability to enhance flavors and improve the quality of various products. It is particularly effective in hydrolyzing proteins, breaking them down into smaller peptides and amino acids, which contribute to savory and umami tastes. This enzyme is commonly applied in the production of soups, sauces, and seasonings to deepen flavor profiles. Additionally, it is used in meat processing to tenderize and improve the texture of meat products. In the dairy industry, Flavourzyme aids in the development of cheese flavors by accelerating the breakdown of proteins during fermentation. Its versatility also extends to plant-based protein products, where it helps in reducing bitterness and enhancing overall taste.