Present in the food industry for decades, and in certain disciplines such as cheese making or fermentation, enzymes have recently started to be used in restaurants, pastry shops, and cocktail bars.
The introduction of enzymes opens a whole new world of ingredients that offer possibilities that were previously great challenges: obtaining waters and wines from any ingredient, getting cooked-like textures in raw products, making edible parts of ingredients that were not edible... enzymatic reactions, still to be explored, may be the next battlefield of gastronomic creativity.
