The moderate temperatures and pH values used for enzyme reactions mean that few by-products affecting flavour and colour are formed. Furthermore, enzyme reactions are easily controlled and can be stopped when the desired degree of starch conversion is reached.

The starch industry began using industrial enzymes at an early date. However, the most significant event came in 1973 with the development by Novozymes of the immobilized glucose isomerase. This enzyme made the industrial production of high fructose syrup feasible. It was a major breakthrough that led to the birth of a multi-billion dollar industry in the USA for the production of high fructose syrups. Novozymes continues to develop enzymes to improve process yields and efficiency in order to save money for starch producers.