Enzymes in food industry play a key role in baking, brewing, processing fruits/vegetables, in the dairy sector and in meat processing. In the baking industry these are used in improved dough handling, enhancing the bread texture; in brewing for starch degradation, for clarification and enhancing flavor profile of beer; in dairy for cheese production, lactose reduction and flavor development; in juice clarification and improve texture of processed fruits and vegetables. Enzymes are used in tenderization and flavor enhancement of processed meat.