Minimal labeling is one of the biggest trends in the food sector, with consumer interest in “all natural” products running at an all-time high. It’s all about addressing the consumer desire for simpler, easier to understand, back-to-basics propositions.
Enzymes can play a role when it comes to simplifying product lists. When they are used as processing aids, they are not required to appear on the label, because they are not functional anymore in the final food and are often deactivated during the process, e.g. baking enzymes being denatured by the baking heat. In some cases, however, like in cheeses for example, they do appear on the label as they are used as functional ingredients rather than as processing aids.
When used as an alternative to emulsifiers like monoglycerides, DATEM and SSL in baked goods, they do appear as simply ‘enzyme’ rather than DATEM or SSL which are chemical sounding names to many consumers.