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Fitaza je specificna fitat-fosfataza koja se upotrebljava kao dodatak stocnoj hrani, i to radi boljeg iskorištenja fosfata iz fitata u sjemenu biljaka. Posljednjih je godina ta vrsta enzima postala vrlo zanimljiva u proizvodnji i preradi hrane za ljude, osobito jer se smanjenjem kolicine fitata u njoj povecava biološka resorpcija minerala. Razgradnja fitata tijekom prerade hrane i njezina probavljanja u probavnom traktu ljudi može se optimirati podešavanjem uvjeta prerade, dodatkom izoliranih fitata pri proizvodnji hrane, uporabom svježe hrane s velikim ucinkom razgradnje fitata, bilo prirodno prisutnih ili uvedenih genetickim inženjerstvom, te primjenom rekombinantnih mikroorganizama iz hrane kao nositelja aktivnosti razgradnje fitata u probavnom traktu. Fitaze bi se takoder mogle primijeniti u proizvodnji funkcionalne hrane ili dodataka hrani s pozitivnim utjecajem na ljudsko zdravlje. Naposljetku, razgradnjom fitata dolazi do tehnoloških poboljšanja proizvodnje hrane, npr. pri proizvodnji kruha, proizvodnji izolata biljnih proteina, mokroj meljavi kukuruza i frakcioniranju mekinja., Phytase [myo-inositol(1,2,3,4,5,6)hexakisphosphate phosphohydrolase], a phytate-specific phosphatase, is already used as a supplement in diets for monogastric animals to improvephosphate utilisation from phytate[myoinositol(1,2,3,4,5,6)hexakisphosphate], the major storage form of phosphate in plant seeds. In recent years, this class of enzymes has also been found increasingly interesting for use in processing and manufacturing of food for human consumption, particularly because the decline in food phytate results in an enhancement of mineral bioavailability. Different strategies could be applied to optimise phytate degradation during food processing and digestion in the human alimentary tract such as adjustment of more favourable conditions during food processing for the phytases naturally occurring in the raw material, addition of isolated phytases to the production process, use of raw material with a high intrinsic phytate-degrading activity either naturally present or introduced by genetic engineering and the use of recombinant food-grade microorganisms as carriers for phytate-degrading activity in the human gastrointestinal tract. Furthermore, phytases may find application in the production of functional foods or food supplements with health benefits. Last but not least, technological improvements are expected to occur due to phytate degradation during processing as shown for breadmaking, production of plant protein isolates, corn wet milling and the fractionation of cereal bran.