One example of enzymes in the food industry is in meat tenderizers. As we all know some cuts of meat are more tender then others. While some cuts of meat are more tough to chew and digest. The solution to that problem is an enzyme called Papain. Papain was first documented by cortez when he went to south america. Cortez noticed that the meat the natives served was wrapped in Papaya leaves. He also noted that the meat was tender. They didn't know it then but the reason the meat was tender was because of an enzyme called Papain that is found in the leave of a Papaya tree.
What the enzyme does is it breaks down (Partially digests) the Protien in the steak which makes it more tender. The Problem foun with this was that only the outside of the meat was tender while the inside remained tough. The solution to that problem was to inject the freshly slaughtered animals with the Papain enzyme. Due to this enzyme higher quality meat was being able to be produced. Also because this enzyme break down the protiens the meat becomes more digestible and people can get more nutrients out of it.
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