Since ancient times, enzymes have played an important part in food production. One of the earliest examples of an industrial enzyme use was in the production of whiskey. Today, nearly all commercially prepared foods contain at least one ingredient that has been made with enzymes. Some of the typical applications include enzyme use in the production of sweeteners, chocolate syrups, bakery products, alcoholic beverages, precooked cereals, infant foods, fish meal, cheese and dairy products, egg products, fruit juice, soft drinks, vegetable oil and puree, candy, spice and flavor extracts, and liquid coffee, as well as for dough conditioning, chill proofing of beer, flavor development, and meat tenderizing.