Catalysis and Chemical Engineering Global Conference

Catalysis in food processing creates favorable conditions for sustainable and cost-effective production while enhancing food quality and extending shelf life. Through enzyme catalysis, chemical processes, and biocatalytic approaches, catalysis applications support the production of safer, healthier, and more accessible food products.

One of the most widely used methods in food processing is enzyme catalysis. Enzymes, which are natural catalysts, facilitate specific biochemical reactions efficiently and gently. In the baking industry, for example, enzymes such as amylases and proteases are used to improve dough texture and increase loaf volume. Another enzyme, lactase, breaks down lactose in milk into easily digestible sugars, making dairy products accessible to people with lactose intolerance. These enzyme-based processes are not only energy-friendly but also environmentally friendly, operating effectively under mild conditions.

Catalytic processes also contribute to the production of flavor compounds, preservatives, and additives that enhance the sensory and nutritional quality of food. For instance, in cheese production, lipase biocatalysts generate distinct flavors, while transglutaminase helps create improved textures in meat and fish products. By utilizing these biocatalysts, manufacturers can cater to consumer demands for quality, taste, and nutritional value, creating a wider range of appealing food products.

Catalysis also plays a crucial role in waste reduction and sustainability within the food industry. Catalytic processes can convert food waste into valuable by-products such as biofuels, animal feed, and fertilizers. Enzymes are often applied to break down by-products, allowing for the extraction of useful compounds that can be reintroduced into the food chain. This approach helps food companies reduce waste, minimize environmental impact, and support a more circular economy.

Biocatalysis brings further innovations to food processing by utilizing microorganisms to create and modify food products. Fermentation is a well-known process that converts sugars into products like yogurt, beer, and soy sauce. Modern biocatalytic techniques now enable the production of bio-based food additives, vitamins, and probiotics, supporting the development of functional foods that promote health and wellness. Additionally, biocatalysis offers sustainable protein alternatives, such as mycoproteins, which can replace animal-derived proteins and contribute to a more sustainable food system.