POSITIVE: Most methods of chemical food processing have several positive impacts, such as increasing shelf life by creating conditions where harmful bacteria cannot grow.(European Food Safety Authority, 2008). Fermentation has the added benefit of probiotic and prebiotic bacteria, improving the overall digestive and immune systems (Williams, 2024), (Coyle, 2019). Additionally, emulsification aids with the absorption of fat-soluble vitamins by forming smaller, more stable emulsion droplets, which increase surface area, allowing for better absorption(Aklectures, 2020). Furthermore, hydrolysis can reduce the allergenecity of specific proteins by breaking them down into smaller fragments that are less likely to trigger allergic reactions (Biocatalysts, 2022).