Enzymes are used across baking, dairy, and beverages, and their kosher status depends on both their source and how they’re produced.
The two questions — Is the enzyme microbial or animal-derived (animal rennet is the classic concern), and what medium was it grown or produced on?
Where they show up — Dough conditioners, cheese coagulants, juice clarification, and more.
We verify the organism, the source, and the medium. Get a free, no-obligation quote → · Enzymes & Cultures